Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

Novel products that carry concrete and relevant health benefits, with texture flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology allows the enrichment of fruit ingredients in solution. The characteristic resulting product combination both solid matrix This work aimed at: (i) evaluating effect trehalose on anthocyanin retention after drying apple snacks vacuum impregnated blueberry juice; (ii) modelling air-drying kinetic, proposing an image analysis approach to monitor process. Four mathematical models successfully fitted experimental data, obtainingequations could be used implementation this process at industrial scale. kinetics samples juice were faster when compared control sample. Samples 100 g/kg retained nearly four times more control.