Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

Jéssica, López; Uribe, Elsa; Vega‐Gálvez, Antonio; Miranda, Margarita; Vergara, Judith; González, Eduardo; Scala, Karina Di

doi:10.1007/s11947-009-0306-8

Cited by 154 publications

(101 citation statements)

References 20 publications

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“…These changes in pectic substances result in weakening of the cell walls and reduction of the cohesive forces that bind cells together (Trinchero et al 1999). Similar behaviour during drying was also reported by other researchers working with cherry tomato (Heredia et al 2007), pepino fruit (Di ) and blueberries (López et al 2009). The fracturability and adhesivenesss (work necessary to pull the compression anvil away from the sample) of dehydrated samples did not present significant differences compared to that of fresh samples (p<0.05).…”

Section: Texture Profile Analysissupporting

confidence: 77%

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4±2.8 g retained water/ 100 g water) and the lowest rehydration ratio (1.15±0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

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Section: Texture Profile Analysissupporting

confidence: 77%

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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“…However, during convective drying, it is possible to obtain a lower degradation of some bioactive compounds, such as polyphenol (total polyphenol content, TPC) and flavonoids, at higher temperatures [81]. The same trend was observed for TPC loss in convective drying of carrot peels [82] and blueberries [83]. Hence, the residual content of bioactive compounds after drying depends at least on three parameters: its initial content, the temperature, and the duration of the drying [78][79][80].…”

Section: Drying Kinetics Versus Kinetic Degradation Of Indicators Ofmentioning

confidence: 69%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…The determination of scavenging activity was based on the method described by Lopez et al (2010) with minor modifications. A 2-mL sample solution at different concentrations (0-6 mg mL The reducing power…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin

Cai¹,

Wu²,

Lv³

et al. 2014

J Food Sci Technol

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To observe the neuroprotective and antioxidant activities of the grass carp protein hydrolysates (GPH) obtained from grass carp (Ctenopharyngodon idella) skin by enzymatic hydrolysis. GPH prepared using Protamex, at different (5, 10, 15, 20 and 30 %) degrees of hydrolysis (DH) were investigated. The DPPH radial scavenging, reducing power and inhibition of linoleic acid oxidation activities of GPH were significantly improved by a low DH (5 %) compared with those of GPH with a higher DH (p<0.05). A low degree of enzymatic hydrolysis was appropriate to obtain GPH with improved neuroprotective activities. These results suggest that the control of the DH may be an effective strategy to modify specific neuroprotective and antioxidant activities of GPH, and GPH has potential as a functional food ingredient for related functional and health benefits.

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Effect of Air Temperature on Drying Kinetics, Vitamin C, Antioxidant Activity, Total Phenolic Content, Non-enzymatic Browning and Firmness of Blueberries Variety O´Neil

Cited by 154 publications

References 20 publications

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Functional Dehydrated Foods for Health Preservation

The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin

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