Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships

This study investigated the physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘Fuji’ apples, focusing on bioactive compound retention, color stability, and sugar composition. Drying, a widely used preservation method significantly affects these attributes by altering phenolic content, antioxidant capacity, and vitamin C levels. Fresh apples exhibited the highest total phenolic content and antioxidant activity while drying processes led to reductions due to thermal degradation and enzymatic oxidation. In contrast, anthocyanin content increased in apple chips, suggesting improved pigment extraction. Significant color changes and browning effects were observed in dried apples and apple chips, primarily due to enzymatic browning. Sugar composition varied among apple products, with higher fructose levels in apple chips and stable sucrose content across all forms. Principal component analysis (PCA) highlighted distinctions between fresh and processed apples based on chemical composition and processing effects. These findings emphasize the need for optimized drying techniques to minimize nutrient loss while maintaining desirable sensory and functional properties. This study provides valuable insights into the impact of drying on apple quality, contributing to the development of nutritionally superior dried fruit products.