Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 1289-1296 ◽  
Author(s):  
J.M. Castagnini ◽  
N. Betoret ◽  
E. Betoret ◽  
P. Fito
Keyword(s):  
Temperature Effect ◽  
Vacuum Impregnation ◽  
Air Drying ◽  
Drying Temperature ◽  
Blueberry Juice

scholarly journals Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

2021 ◽  
Vol 13 (16) ◽  
pp. 9204
Author(s):  
Juan Manuel Castagnini ◽  
Silvia Tappi ◽  
Urszula Tylewicz ◽  
Santina Romani ◽  
Pietro Rocculi ◽  
...  
Keyword(s):  
Control Sample ◽  
Solid Matrix ◽  
Vacuum Impregnation ◽  
Drying Process ◽  
Air Drying ◽  
Blueberry Juice ◽  
Drying Kinetic ◽  
Kinetics Of ◽  
Impregnation Solution ◽  
Novel Products

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

scholarly journals Drying kinetics modeling of apple and zucchini slices vacuum impregnated with anthocyanins

2019 ◽  
Vol 49 (10) ◽  
Author(s):  
Luz Marina Zapata ◽  
Juan Manuel Castagnini ◽  
Carlos Fabio Quinteros ◽  
Mariana Jimenez Veuthey
Keyword(s):  
Dry Matter ◽  
Drying Kinetics ◽  
Vacuum Impregnation ◽  
Anthocyanin Content ◽  
Hot Air Drying ◽  
Drying Temperature ◽  
Blueberry Juice ◽  
Hot Air ◽  
Apple Slices ◽  
Kinetics Of

ABSTRACT: The aim of this research was to study the drying kinetics of apple and zucchini slices enriched with anthocyanins and to evaluate the influence of drying temperature on the anthocyanin content of apple and zucchini snacks. Apple (Granny Smith) and zucchini (Cucurbita pepo) slices were enriched with anthocyanins by vacuum impregnation with blueberry juice. Then, slices were dehydrated at 40, 50 and 60 ºC with 1.0 m/s air flow. Dehydrated samples were referred to as anthocyanin enriched snacks. Diffusion coefficient values improved by increasing the drying temperature, within the 2.81×10-10 to 5.78×10-10 m2/s range for apple slices and 2.02×10-10 to 3.99×10-10 m2/s for zucchini slices. The activation energy was 31.19 kJ/mol and 80.33 kJ/mol for apple and zucchini slices respectively. Page, Weibull, Logarithmic, Henderson-Pabis and Lewis models best fitted the experimental data. Snacks obtained at 60 °C retained a higher concentration of anthocyanins, reaching values of 592.81±52.55 and 464.62±48.44 mg of cyaniding-3-glucoside equivalent/kg dry matter in apple and zucchini snacks respectively. Combination of vacuum impregnation and hot air drying was a technological alternative for producing snacks with functional properties.

scholarly journals Effects of hot air drying temperature and tempering time on the properties of maize starch

2020 ◽  
Vol 13 (6) ◽  
pp. 236-241
Author(s):  
Guangyue Ren ◽  
◽  
Ledao Zhang ◽  
Fanlian Zeng ◽  
Yebei Li ◽  
...  
Keyword(s):  
Maize Starch ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air ◽  
Tempering Time

scholarly journals Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves

2019 ◽  
Vol 49 (11) ◽  
Author(s):  
Monika Przeor ◽  
Ewa Flaczyk ◽  
Monika Beszterda ◽  
Krystyna Eleonora Szymandera-Buszka ◽  
Justyna Piechocka ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Phenolic Acid ◽  
Total Content ◽  
Morus Alba ◽  
Air Drying ◽  
Drying Temperature ◽  
Temperature Changes ◽  
Mulberry Leaves ◽  
White Mulberry ◽  
New Compounds

ABSTRACT: The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.

HARVEST TIME AND DRYING TEMPERATURE EFFECT ON SECONDARY METABOLITES IN RHODIOLA ROSEA

2012 ◽  
pp. 243-252 ◽  
Author(s):  
M.G. Thomsen ◽  
B. Galambosi ◽  
Z. Galambosi ◽  
M. Uusitalo ◽  
R. Mordal ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Temperature Effect ◽  
Rhodiola Rosea ◽  
Harvest Time ◽  
Drying Temperature

Cut Orientation And Drying Temperature Effect On Drying And Rehydration Kinetics Of Yacon (Smallanthus Sonchifolius)

2021 ◽  
Author(s):  
Lester Gleyser De Los Santos Pazos ◽  
Danny Chávez Novoa ◽  
Alexander Vega Anticona ◽  
Guillermo Linares ◽  
Jesús Sánchez-González ◽  
...  
Keyword(s):  
Temperature Effect ◽  
Drying Temperature ◽  
Smallanthus Sonchifolius ◽  
Kinetics Of

scholarly journals Effect of drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

2011 ◽  
Vol 17 (4) ◽  
pp. 319-330 ◽  
Author(s):  
R. Pedreschi ◽  
I. Betalleluz-Pallardel ◽  
R. Chirinos ◽  
C. Curotto ◽  
D. Campos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Drying Temperature ◽  
Residual Content ◽  
Microwave Cooking ◽  
Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

scholarly journals Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish

2019 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Pranabendu Mitra ◽  
Md. Abdul Alim ◽  
Venkatesh Meda
Keyword(s):  
Textural Properties ◽  
Drying Method ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Air Drying ◽  
Medicinal Uses ◽  
Drying Temperature ◽  
Hot Air ◽  
Thin Layer Drying

The horseradish (Armoracia rusticana) is an important crop as ingredients for many commercial food products and medicinal uses. However, the horseradish is perishable and preservation of this crop for supplying year-round is necessary. Drying can be used to preserve the horseradish but establishing a suitable drying method and conditions are important for product quality of dried horseradish. The objective of this study was to investigate the effects of hot air-drying temperatures on the physicochemical and textural properties of dried horseradish samples to determine the appropriate hot air-drying conditions. The sliced horseradish samples were dried at 55, 65, 75, 85 and 95 ℃ using a conventional hot air drier. The physicochemical and textural properties of the dried horseradish samples were determined, and the results were compared for different drying temperatures. The ANOVA analysis indicated that the drying temperature affected the physicochemical and textural properties of dried horseradish samples significantly (p<0.05). The experimental results indicated that the moisture content (9.18-6.15%,wb), aw (0.06-0.03), porosity (31.47-12.13%) and rehydration ratio (82.74 -44.47%) decreased and piece density (0.63-0.84 g/mL), hardness (193.63 -298.31N), cohesiveness (1.04-1.32), gumminess (202.13-390.12) and chewiness (635.08-1223.55) of dried horseradish samples increased with the drying temperature. Power law model indicated that the porosity was linearly corelated to the rehydration ratio of dried horseradish samples. The overall results revealed that relatively lower (55-65 ℃) drying temperature range was suitable to keep the quality of the dried horseradish samples. The findings of this study are expected to be helpful for the commercial drying of horseradish samples using hot air-drying method.

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