8 research outputs found
Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment
No full textInfluence of Carbonic Maceration Pre-treatment on Functional Quality of Dried Tomato Quarters
No full textColors, bioactive compounds, and antioxidant capacity of Ginkgo biloba seeds affected by drying conditions
No full textInfluence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer
No full textDrying characteristic, enzyme inactivation and browning pigmentation kinetics of controlled humidity-convective drying of banana slices
No full textColor and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
Get PDFIt is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and pretreatments. The objective of this work was to analyze the effect of blanching or sugar infusion prior to air-drying or freezedrying on quality properties such as color, bioactive compounds, and antiradical power of two cherry products (discs and dices). Air-drying caused darkening, whereas freezedrying provoked higher lightness of discs compared to fresh fruit (p<0.05). Cherry dices were lighter than the fresh fruit. A high retention of total anthocyanin (ACY) and phenolic content (TPC) was obtained in blanched freeze-dried discs (ACY=165±22 mg Cyd-3-glu/100 g d.w.; TPC=739± 55 mg GAE/100 g d.w.). Sugar infusion pretreatment caused an important decrease in ACY (31?89 mg Cyd-3-glu/100 g d.w.) and TPC (222?271 mg GAE/100 g d.w.). When blanching was applied prior to air-drying, samples presented the highest antiradical power, similar to that observed in fresh fruit. In dices, the best quality attributes in terms of superficial color were found in control freeze-dried samples since they presented minor shifts in hue angle and a greater preservation of anthocyanin pigments (ACY=211±30 mg Cyd-3-glu/ 100 g d.w.). However, control air-dried dices presented the highest phenolic content (TPC=771±65 mg GAE/100 g d.w.). Regarding the possible application of the dry cherry products, discs could be directly consumed as snacks,while dices could be incorporated as ingredients in fruit bars, cookies, or muffins.Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; ArgentinaFil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; Argentin
