Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Products

This work has examined the influence of ultrasonic-assisted air-drying on the dehydration of apple (Malus domestica L. var Royal Gala) and its influence in the availability of vitamins A, B1, B2, B3, B5, B6, and E of the dried product. This study also has estimated the effective water diffusivity in air-drying process subjected to ultrasonic waves. The water effective diffusivity increased by up to 79 % by ultrasound application, which caused a reduction of about 35 % in the total drying time compared to the air-drying without sonication. The application of ultrasound increased the availability of vitamins B1, B2, B3, and B6 in the dried product. A loss of vitamins B5 and E were observed for all studied drying conditions.The authors thank the financial support of the Brazilian funding agency CNPq and the Spanish Ministerio de Economia y Competitividad and FEDER (Ref. DPI2013-37466-C03-03).Fernandes, FA.; Rodrigues, S.; Cárcel Carrión, JA.; García Pérez, JV. (2015). Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Products. Food and Bioprocess Technology. 8(7):1503-1511. https://doi.org/10.1007/s11947-015-1519-7S1503151187Ball, G. F. M. (2006). Vitamins in foods: Analysis, bioavailability, and stability (p. 785). Boca Raton: CRC Press.Cárcel, J. A., Benedito, J., Rosselló, C., & Mulet, A. (2007a). Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution. Journal of Food Engineering, 78(2), 472–479. doi: 10.1016/j.jfoodeng.2005.10.018 .Cárcel, J. A., García-Pérez, J. V., Riera, E., & Mulet, A. (2007b). Influence of high intensity ultrasound on drying kinetics of persimmon. Drying Technology, 25, 185–193.Crank, J. (1975). The mathematics of diffusion (2nd ed., p. 414). Glasgow: Oxfort University Press.Delgado, A. E., Zheng, L., & Sun, D. W. (2009). Influence of ultrasound on freezing rate of immersion-frozen apples. Food and Bioprocess Technology, 2, 263–270.Farrer, K. T. H. (1955). The thermal destruction of vitamin B1 in foods. Advances in Food Research, 6, 257–311.Fernandes, F. A. N., & Rodrigues, S. (2008). Application of ultrasound and ultrasound-assisted osmotic dehydration in drying of fruits. Drying Technology, 26(12), 1509–1516. doi: 10.1080/07373930802412256 .Fernandes, F. A. N., Linhares, F. E., & Rodrigues, S. (2008). Ultrasound as pre-treatment for drying of pineapple. Ultrasonics Sonochemistry, 15(6), 1049–1054. doi: 10.1016/j.ultsonch.2008.03.009 .Fernandes, F. A. N., Rodrigues, S., Law, C. L., & Mujumdar, A. S. (2010). Drying of exotic tropical fruits: a comprehensive review. Food and Bioprocess Technology, 4(2), 163–185. doi: 10.1007/s11947-010-0323-7 .García-Pérez, J. V., Cárcel, J. A., de la Fuente-Blanco, S., & Mulet, A. (2006a). Effect of air temperature on convective drying assisted by high power ultrasound. Defect and Diffusion Forum, 258-260, 563–574.García-Pérez, J. V., Cárcel, J. A., de la Fuente-Blanco, S., & Riera-Franco de Sarabia, E. (2006b). Ultrasonic drying of foodstuff in a fluidized bed: parametric study. Ultrasonics, 44(Suppl 1), e539–e543. doi: 10.1016/j.ultras.2006.06.059 .García-Pérez, J. V., Cárcel, J. A., Riera, E., & Mulet, A. (2009). Influence of the applied acoustic energy on the drying of carrots and lemon peel. Drying Technology, 27, 281–287.Ghosh, H. P., Sarkar, P. K., & Guha, B. C. (1963). Distribution of the bound form of nicotinic acid in natural materials. The Journal of Nutrition, 79, 451–453.Greenwood, D. A., Kraybill, H. R., Feaster, J. F., & Jackson, J. M. (1944). Vitamin retention in processed meat. Industrial and Engineering Chemistry, 36, 922–927.Gregory, J. F., III. (1985). Chemical changes of vitamins during food processing. In T. Richardson & J. W. Finley (Eds.), Chemical changes in food during processing (pp. 373–408). New York: Van Nostrand Reinhold Company.Gregory, J. F., III, & Hiner, M. (1983). Thermal stability of vitamin B6 compounds in liquid model food systems. Journal of Food Science, 48, 1323–1327.Jedlicka, A., & Klimes, J. (2005). Determination of water- and fat-soluble vitamins in different matrices using high-performance liquid chromatography. Chemical Papers, 59, 202–222.Kek, S. P., Chin, N. L., & Yusof, Y. A. (2013). Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices. Food and Bioproducts Processing, 91(4), 495–506. doi: 10.1016/j.fbp.2013.05.003 .Merrill, A. H., Lambeth, J. D., Edmondson, D. E., & McCormick, D. B. (1981). Formation and mode of action of flavoproteins. Annual Review of Nutrition, 1, 281–317.Nowacka, M., Wiktor, A., Śledź, M., Jurek, N., & Witrowa-Rajchert, D. (2012). Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering, 113, 427–433. doi: 10.1016/j.jfoodeng.2012.06.013 .Oliveira, F. I. P., Gallão, M. I., Rodrigues, S., & Fernandes, F. A. N. (2010). Dehydration of Malay apple (Syzygium malaccense L.) using ultrasound as pre-treatment. Food and Bioprocess Technology, 4(4), 610–615. doi: 10.1007/s11947-010-0351-3 .Ortuño, C., Perez-Munuera, I., Puig, A., Riera, E., & García-Pérez, J. V. (2010). Influence of power ultrasound application on mass transport and microestructure of orange peel during hot air drying. Physics Procedia, 3, 153–159.Ozuna, C., Gómez Álvarez-Arenas, T., Riera, E., Cárcel, J. A., & García-Pérez, J. V. (2014). Influence of material structure on air-borne ultrasonic application in drying. Ultrasonics Sonochemistry, 21, 1235–1243.Plesovsky-Vig, N. (1999). In M. E. Shils, J. A. Olson, M. Shike, & A. C. Ross (Eds.), Modern nutrition in health and disease (9th ed., p. 423). Philadelphia: Lippincott Williams and Wilkins.Puig, A., Perez-Munuera, I., Cárcel, J. A., Hernando, I., & García-Pérez, J. V. (2012). Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying. Food and Bioproducts Processing, 90, 624–632.Rizzolo, A., & Polesello, S. (1992). Review Chromatographic determination of vitamins in foods, 624.Rodrigues, S., & Fernandes, F. A. N. (2007). Use of ultrasound as pretreatment for dehydration of melons. Drying Technology, 25(10), 1791–1796. doi: 10.1080/07373930701595409 .Rodríguez, Ó., Santacatalina, J. V., Simal, S., Garcia-Perez, J. V., Femenia, A., & Rosselló, C. (2014). Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. Journal of Food Engineering, 129, 21–29. doi: 10.1016/j.jfoodeng.2014.01.001 .Sabarez, H. T., Gallego-Juarez, J. A., & Riera, E. (2012). Ultrasonic-assisted convective drying of apple slices. Drying Technology, 30, 989–997.Schössler, K., Jäger, H., & Knorr, D. (2012). Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper. Journal of Food Engineering, 108, 103–110