{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T11:14:25Z","timestamp":1787656465616,"version":"build-2736575974"},"reference-count":65,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2025,3,28]],"date-time":"2025-03-28T00:00:00Z","timestamp":1743120000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Science Centre, Poland","award":["2023\/49\/N\/NZ9\/00862"],"award-info":[{"award-number":["2023\/49\/N\/NZ9\/00862"]}]},{"name":"National Science Centre, Poland","award":["506.751.03.00"],"award-info":[{"award-number":["506.751.03.00"]}]},{"name":"Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences","award":["2023\/49\/N\/NZ9\/00862"],"award-info":[{"award-number":["2023\/49\/N\/NZ9\/00862"]}]},{"name":"Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences","award":["506.751.03.00"],"award-info":[{"award-number":["506.751.03.00"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0\u20136% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin\u2013SB juice ratio, at 30 \u00b0C for 120 min, with the addition of 4% CaL (hereafter called \u201c4% CaL\u201d treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca\/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3-O-glucoside and isorhamnetin-3-O-rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation.<\/jats:p>","DOI":"10.3390\/molecules30071504","type":"journal-article","created":{"date-parts":[[2025,3,28]],"date-time":"2025-03-28T06:06:35Z","timestamp":1743141995000},"page":"1504","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1749-8592","authenticated-orcid":false,"given":"Marcellus","family":"Arnold","sequence":"first","affiliation":[{"name":"Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6095-3167","authenticated-orcid":false,"given":"Wojciech","family":"Bia\u0142as","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Microbiology, Pozna\u0144 University of Life Sciences, 60637 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bartosz","family":"Kulczy\u0144ski","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1277-579X","authenticated-orcid":false,"given":"Ribi Ramadanti","family":"Multisona","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0937-8427","authenticated-orcid":false,"given":"Joanna","family":"Suliburska","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6513-8399","authenticated-orcid":false,"given":"Micha\u0142","family":"\u015awieca","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0067-0691","authenticated-orcid":false,"given":"Aneta","family":"Wojdy\u0142o","sequence":"additional","affiliation":[{"name":"Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroc\u0142aw University of Environmental and Life Sciences, 37 Che\u0142mo\u0144skiego Street, 51-630 Wroc\u0142aw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0744-9033","authenticated-orcid":false,"given":"Anna","family":"Gramza-Micha\u0142owska","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Pozna\u0144 University of Life Sciences, Wojska Polskiego 31, 60624 Pozna\u0144, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,3,28]]},"reference":[{"key":"ref_1","unstructured":"(2023, May 25). 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