Dried apple is obtained by removing water from fresh apple slices or cubes (Malus domestica) through controlled dehydration processes. This preserves most of the natural nutrients, fibers, and natural sugars, while significantly extending shelf life and reducing weight.
Depending on the drying method, the texture may range from soft and chewy to crisp (as in freeze-dried products).
1. Chemical composition and structure
Main component | Typical content (% dry weight) |
|---|
Natural sugars (fructose, glucose, sucrose) | 50–65% |
Dietary fibers (pectin, cellulose) | 10–15% |
Organic acids (malic acid) | 1–2% |
Minerals (potassium, calcium, magnesium) | 1–2% |
Vitamins (A, C in reduced amounts, some B) | variable |
Polyphenols (quercetin, catechins) | trace amounts |
The exact composition depends on the apple variety and the drying process used.
2. Production or extraction method
Dried apple is produced using various techniques, such as:
Hot air drying: 60–70 °C for 6–12 hours
Infrared drying: faster and better polyphenol retention
Freeze-drying (lyophilization): under vacuum at low temperature to preserve nutrients and texture
Solar drying (less common industrially)
To prevent browning, apple slices may be treated with antioxidants (e.g., ascorbic acid, citric acid).
3. Functional and sensory properties
Property | Effect / Characteristic |
|---|
Texture | soft or crispy, depending on drying method |
Flavor | sweet with characteristic tart apple notes |
Color | from pale beige to light brown (if untreated) |
Nutritional value | source of fiber, natural sugars, antioxidants |
Shelf life | long, due to low moisture content |
4. Applications
Food use:
Natural snacks (plain or with spices like cinnamon)
Cereals, muesli, and energy bars
Baked goods (cookies, muffins, cakes)
Infusions and herbal teas (as a natural sweet base)
Baby food (as a dried fruit base or ingredient)
Cosmetic use:
Face scrubs and masks: as a gentle exfoliating powder
Natural shampoos and cleansers: for their hydrating and antioxidant properties
Solid cosmetics: incorporated into balms and creams in powder form
5. Safety and environmental considerations
Allergenicity: rare, though some individuals allergic to raw apples (oral allergy syndrome) may react
Preservation: requires airtight storage in cool, dry environments
Additives: may contain sulfur dioxide (E220) as a preservative (must be declared on labels)
Sustainability: considered eco-friendly, helps reduce food waste by using surplus apples
6. Conclusion
Dried apple is a versatile, nutritious, and natural ingredient used in both food and cosmetics. It offers a rich profile of fibers, natural sugars, and plant-based antioxidants, along with pleasant flavor and texture.
Its applications are expanding thanks to its sustainability, long shelf life, and suitability for plant-based and clean-label formulations. In cosmetics, powdered dried apple is increasingly valued as a skin-friendly, biodegradable exfoliant with added antioxidant benefits.
Dried apple 
