Optimization of thermal processing parameters for antioxidant retention in functional fruit-based desserts

Abstract

Background: Fruit and berry desserts are considered promising functional food products due to their high content of natural antioxidants, vitamins, dietary fiber, and other biologically active compounds. However, thermal processing required for texture formation and microbiological stability may reduce the content of thermolabile antioxidant compounds.

Objective: This study aimed to investigate the kinetics of changes in antioxidant fractions and optimize thermal processing conditions for fruit and berry desserts enriched with natural antioxidant sources.

Methods: Two model formulations, “Peach + Black currant” and “Apple + Raspberry,” were developed and subjected to thermal treatment under different temperature and time conditions. The effects of processing parameters on antioxidant retention were evaluated using lipophilic (AS1) and hydrophilic (AS2) antioxidant fractions as response variables. Mathematical modeling and optimization were performed using second-order regression equations based on a rotatable Box experimental design.

Results: The results demonstrated that lipophilic antioxidants exhibited greater thermal stability, whereas hydrophilic antioxidants were more sensitive to processing conditions. The optimal processing conditions for the “Peach + Black currant” dessert were 104.5 °C for 24.6 min, providing a maximum AS1 value of 1.152 mg/g. For the “Apple + Raspberry” dessert, the optimal conditions were 100.7 °C for 24.7 min, resulting in a maximum AS1 value of 1.010 mg/g. Improved retention of hydrophilic antioxidants was observed at temperatures below 109 °C and processing times shorter than 26 min.

Conclusion: The study confirmed that antioxidant retention in fruit and berry desserts can be effectively controlled through optimization of thermal processing parameters. Appropriate selection of temperature and processing time contributes to improved preservation of biologically active compounds and enhanced nutritional quality of the final products.

Novelty of the Study: The study provides a combined experimental and mathematical approach for optimizing thermal processing conditions of fruit and berry desserts based on the retention of both lipophilic and hydrophilic antioxidant fractions, enabling the development of functional products with improved antioxidant stability.

Keywords: functional food; whole grain flours; beet pectin concentrate; dietary fiber; micronutrients; bioactive compounds; biscuits; food fortification; nutritional enhancement.