Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Jéssica, López; Vega‐Gálvez, Antonio; Torres, Marı́a José; Lemus‐Mondaca, Roberto; Quispe‐Fuentes, Issis; Scala, Karina Di

doi:10.4067/s0718-58392013000300013

Cited by 55 publications

(34 citation statements)

References 34 publications

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“…Consequently, there was a slight increase in the concentration of total carotenoids, causing greater yellow color in the dried kiwi, as observed in color data parameters of Table 5. As it is known, the color of the surface of the food is the first quality parameter evaluated by the consumers and it is fundamental for the acceptance of product, even before it is tasted (López et al, 2013). The luminosity (L) of the fresh kiwi (40.7) was close to that of dried kiwi (39.8).…”

Section: Physicochemical Analysis Of Fresh and Dried Kiwimentioning

confidence: 93%

Production of kiwi snack slice with different thickness: Drying kinetics, sensory and physicochemical analysis

Moreira¹,

Silva²,

Castro³

et al. 2018

Aust J Crop Sci

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In the modern world, light and healthy meals are increasingly consumed between the main meal courses. Therefore, market has made a wide variety of products of this type available, usually without artificial additives. This study aimed to produce snacks through the thin-layer drying of kiwi slices. Circular kiwi slices were cut into various thicknesses (5.0, 10.0 and 15.0 mm) and subject to different drying air temperatures (50, 60, 70 and 80 o C). Drying was described using several mathematical models, both diffusion (boundary condition of the third kind) and empirical (Henderson-Pabis, Lewis, Page, Silva et al.) models. According to diffusion model, kiwi slices showed an almost uniform moisture distribution over time. The Page equation/model showed the best fit to the experimental data, compared to other models. At the end of the drying process (until equilibrium), slices with initial thickness of 5.0 mm had a rigid consistency, suitable for production of flour through grinding. On the other hand, slices with initial thicknesses of 10.0 and 15.0 mm were soft; thus, they can be consumed as snacks. Sensory and physicochemical analyses showed that the product cut with initial thickness of 15.0 mm and dried at temperature of 70 ºC (until moisture content of 0.31 kg water /kg dry matter ) was the tastiest one and showed good results for the analyzed chemical compounds.

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Section: Physicochemical Analysis Of Fresh and Dried Kiwimentioning

confidence: 93%

Production of kiwi snack slice with different thickness: Drying kinetics, sensory and physicochemical analysis

Moreira¹,

Silva²,

Castro³

et al. 2018

Aust J Crop Sci

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“…Were identified interdependencies between drying rates, airdrying temperature and some fruit quality indices, such as antioxidant activity in Physalis Peruviana L. (LÓPEZ & al. 2013 [49]). At the same time, plants tolerance to water stress and heat is an important element in plant breeding processes (ABBASI & al.…”

Section: Resultsmentioning

confidence: 99%

Fe3O4 – water based magnetic nanofluid influence on weight loss of wheat seedlings under controlled conditions

Sala¹,

Boldea²,

BOTĂU³

et al. 2019

Rom Biotechnol Lett.

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Different species of nanoparticles are of special interest through the perspective of nanobiotechnologies in agriculture as they can be used for controlling plant growth, effective use of nutrients and plant resistance to various stresses factors. The present studies explored the effect of a biocompatible aqueous magnetic nanofluid (MNF) with Fe3O4 nanoparticles on wheat seedling, Triticum aestivum L. ssp. vulgare, Alex cultivar. The magnetic nanofluid was added in different concentrations (0.0%, 0.05%, 0.1%, 0.5% and 1%) for obtaining water solutions which were used for treating wheat grains by imbibition. Wheat seedlings, aged 10 days, were analyzed in terms of biomass accumulation, soluble carbohydrate content and rate of weight loss by drying under controlled conditions. The parameters analyzed describe the total drying time (Tt), the drying time needed for reaching the maximum weight loss rate (tm), medium rate (RWLavg) and maximum rate (RWLmax) of weight loss. Total drying time was higher (p<0.01) in the variants treated with MNF (1515.00±45 ** -1725.00±25 *** seconds) than in the control variant (1380.00±60 seconds). RWLmax was lower under the influence of MNF (0.336 -0.432 g/min) compared to the control variant (0.462 g/min), p<0.01.

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“…Regarding the antioxidant analysis by FRAP method, this is the first work that presents results for this analysis. As there are no other works, it is not possible to compare, but based on a yellow fruit such as physalis, Lopez et al (2013), using the FRAP method, described antioxidant capacity of 99.70 μM trolox 100 g -1 fruit.…”

Section: Determination Of Phenolic Compounds and Antioxidant Capacitymentioning

confidence: 99%

Physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp

et al. 2018

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The objective of the study was to evaluate the physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp. Three milk beverage formulations were prepared, with 25% and 30% caja-manga pulp and a control (pulp-free) formulation. The following were evaluated: physicochemical characteristics (pH, acidity, proximal composition, color), total phenolics, antioxidants (DPPH, ABTS, FRAP), and sensory properties (preference, acceptance, and purchase intention). Differences were observed between the beverages regarding the physicochemical characteristics, and the composition varied according to the pulp concentration added. The beverages with pulp presented higher phenolic content than control formulation. The formulations with 25% and 30% pulp presented antioxidant capacity by the DPPH method with no significant difference between them. However, it was not possible to observe the antioxidant capacity of the pulp-free beverage for this method. No antioxidant capacity was detected by the ABTS and FRAP methods for all beverages studied. The milk beverages presented good sensory acceptance and antioxidant capacity due to the bioactive compounds present in the caja-manga pulp, which contributes to the claim of functionality of this food.Additional keywords: total phenolics; oligofructose; fermented product; Spondias dulcis. ResumoO objetivo do estudo foi avaliar as propriedades físico-químicas, antioxidantes e sensoriais de bebida láctea fermentada adicionada de prebiótico e polpa de cajá-manga. Três formulações de bebida láctea foram preparadas com 25% e 30% de polpa de cajá-manga e uma formulação-controle (isenta de polpa). Foram avaliadas as características físico-químicas (pH, acidez, composição proximal e cor), fenólicos totais, antioxidantes (DPPH, ABTS e FRAP) e sensoriais (preferência, aceitação e intenção de compra). Foram observadas diferenças entre as bebidas quanto às características físico-químicas, sendo que a composição variou de acordo com a concentração de polpa adicionada. As bebidas com polpa apresentaram maior teor de fenólicos que a formulação-controle. As formulações com 25% e 30% de polpa apresentaram capacidade antioxidante pelo método DPPH sem diferença significativa entre si. Entretanto, não foi possível observar capacidade antioxidante da bebida sem polpa para este método. Não foi detectada capacidade antioxidante pelos métodos ABTS e FRAP para todas as bebidas estudadas. As bebidas lácteas apresentaram boa aceitação sensorial e capacidade antioxidante decorrente dos compostos bioativos presentes na polpa de cajá-manga, o que contribui para a alegação de funcionalidade deste alimento.Palavras-chave adicionais: fenólicos totais; oligofrutose; produto fermentado; Spondias dulcis.

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Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Cited by 55 publications

References 34 publications

Production of kiwi snack slice with different thickness: Drying kinetics, sensory and physicochemical analysis

Production of kiwi snack slice with different thickness: Drying kinetics, sensory and physicochemical analysis

Fe3O4 – water based magnetic nanofluid influence on weight loss of wheat seedlings under controlled conditions

Physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp

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