Sustainable Approach for Development Dried Snack Based on Actinidia deliciosa Kiwifruit

Abstract

Featured Application: The drying process enables the obtainment of snacks that can be stored at room temperature. Freeze drying better preserves bioactive compounds compared to hot air drying; however, its high porosity requires a specific storage method—without access to the air. The freeze-dried samples were more appreciated by consumers than the air-dried ones, as well as those containing a small amount of additional sweetener. The valorization of waste products can help to improve the health and well-being of consumers through the development of new products enriched with valuable bioactive compounds. Thus, guaranteeing improved environmental sustainability as well as attractive food products. The aim of this study was to evaluate the method of producing shelf-stable snacks based on kiwifruit with the objective of obtaining an appealing snack with good taste, color, and nutritional value. Less valuable kiwifruits for size and shape were utilized in order to reduce kiwifruit production waste. To obtain the snacks, two drying methods were used: freeze-drying and hot air drying. Physical and chemical analyses were conducted. Furthermore, a sensory evaluation was undertaken. The results showed that both hot-air and freeze-drying methods are suitable for obtaining a good quality snack, which was attractive to consumers. However, the freeze-dried snack was better assessed than hot-air dried. Moreover, consumers preferred snacks with additional sucrose or trehalose to those without it. It was observed that products produced using the freeze-drying process had lower water content, and lower water activity, were brighter, had a more saturated color, and had similar or higher antioxidant activity, especially for samples made from kiwi, fennel, and spinach. The drying process allows for obtaining a snack that can be stored at room temperature. Freeze drying better preserved bioactive compounds compared to air drying. The freeze-dried samples were more appreciated by consumers than the air-dried and those containing sweetener.