{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,9]],"date-time":"2026-04-09T18:43:05Z","timestamp":1775760185937,"version":"3.50.1"},"reference-count":89,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2025,6,15]],"date-time":"2025-06-15T00:00:00Z","timestamp":1749945600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>This study compares the physicochemical properties of Royal Gala apple snacks fresh and processed using different methods: solar-dried (SD), oven-dried at 65 \u00b0C (OD65\u00b0) and 85 \u00b0C (OD85\u00b0) and two commercial brands (CC\u2014commercial apple C and CF\u2014commercial apple F). Evaluated parameters included color, microstructure, acidity, sugar content, phenolic compounds, antioxidant activity, and the presence of heat-induced compounds such as 5-hydroxymethylfurfural (5-HMF) and acrylamide. Commercial samples showed more pronounced color changes and a denser microstructure, with higher browning index (BI) values. The ratio of soluble solids to titratable acidity, an indicator of sensory acceptance, was more influenced by drying methods than temperature. Total phenolic content was highest in fresh apples (123.68 mg GAE\/100 g d.m.) and decreased across all drying methods, particularly in solar-dried (SD) samples (78.57 mg GAE\/100 g d.m.). Antioxidant activity followed a similar trend, although SD samples performed better than expected, likely due to the retention of certain bioactive compounds. Fresh apples had the highest sugar content (43.25 mg\/100 g d.m.), followed by CC (33.81 mg\/100 g d.m.), OD65\u00b0 (33.37 mg\/100 g d.m.), CF (31.56 mg\/100 g d.m.), OD85\u00b0 (25.92 mg\/100 g d.m.) and SD (25.01 mg\/100 g d.m.). Commercial samples were sweeter and darker, with detectable levels of 5-HMF and acrylamide. The findings highlight that drying method significantly affects snack quality. While solar- and oven-dried samples better preserve bioactive compounds, industrial processes enhance sweetness and visual appeal but increase the formation of potentially undesirable compounds. These results are valuable for both consumers and producers aiming to balance sensory quality with nutritional and food safety considerations in dried apple products.<\/jats:p>","DOI":"10.3390\/app15126711","type":"journal-article","created":{"date-parts":[[2025,6,16]],"date-time":"2025-06-16T10:47:22Z","timestamp":1750070842000},"page":"6711","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Comparative Analysis of the Physicochemical Properties of Fresh, Solar-Dried, Oven-Dried and Commercial Royal Gala Apple Snacks"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2986-7818","authenticated-orcid":false,"given":"Lisete","family":"Fernandes","sequence":"first","affiliation":[{"name":"CQ-VR Centre of Chemistry-Vila Real, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"UME\/CIDE Electron Microscopy Unit-Innovation and Development Centre, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7589-1299","authenticated-orcid":false,"given":"Pedro B.","family":"Tavares","sequence":"additional","affiliation":[{"name":"CQ-VR Centre of Chemistry-Vila Real, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"UME\/CIDE Electron Microscopy Unit-Innovation and Development Centre, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]},{"given":"Jo\u00e3o","family":"Siopa","sequence":"additional","affiliation":[{"name":"CQ-VR Centre of Chemistry-Vila Real, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"Food and Wine Chemistry Lab., CQ-VR Centro de Qu\u00edmica\u2013Vila Real, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6113-1456","authenticated-orcid":false,"given":"Carla","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"CITAB\u2014Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"Epidemiology Research Unit and Laboratory for Integrative and Translational Research in Population Health, Institute of Public Health, University of Porto, 4050-600 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5540-318X","authenticated-orcid":false,"given":"Fernando M.","family":"Nunes","sequence":"additional","affiliation":[{"name":"CQ-VR Centre of Chemistry-Vila Real, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"Food and Wine Chemistry Lab., CQ-VR Centro de Qu\u00edmica\u2013Vila Real, University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,15]]},"reference":[{"key":"ref_1","first-page":"112762","article-title":"Growth, fruit bearing behaviour, yield and quality of some apple cultivars","volume":"327","author":"Rashid","year":"2023","journal-title":"Sci. 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