Effect of different drying methods on morphological, thermal, and biofunctional properties of lulo (<i>Solanum quitoense</i> Lam.) fruit powders

Forero, Diana Paola; Carriazo, José G.; Osorio, Coralia

doi:10.1080/07373937.2015.1094667

Cited by 21 publications

(12 citation statements)

References 45 publications

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“…They determined that freeze-dried raspberry powders had higher values of soluble solids (63.46%), water solubility (45.26%), hygroscopicity (18.06%), anthocyanin retention and color parameters (60.70%) than those of raspberry powders produced with the other drying methods. Similarly, Forero et al (2016) explored lulo fruit powder that was freeze-dried or hot air-, sprayand ultrasound-assisted hot air-dried. The highest insoluble dietary fiber percentage (87.9%) was measured in the freeze-dried powders.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying

Taşkın

İzli

2021

International Journal of Fruit Science

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This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush powders. Additionally, experimental freeze-drying data were coupled to nine thin-layer models, and the logarithmic model was chosen to estimate the moisture ratio of European cranberrybush. The pH and Brix values were measured between 3.0-3.2 and 40.33-52.00 for different powder sizes, respectively. A significant difference was observed for the water activity values of different powders that were classified into different powder sizes (P < .05). Moreover, it was identified that all powders exhibited "low" cohesiveness and "fair" flowability. However, the results showed that the highest bulk density (0.440 g/ml), tapped density (0.563 g/ml), wettability (4386 s) and solubility (264 s) were obtained in the samples with a ">500 µm" powder size. According to the all scanning electron microscopy images, skeletal-like structures formed on the surfaces.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying

Taşkın

İzli

2021

International Journal of Fruit Science

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“…The DSC curves indicate five thermal transitions of dried mushrooms, of which 2 endothermic and 3 exothermic peaks. The broad first endothermic peak in the temperature range of 42-57 °C, observed in all DSC curves, except for that of UV-HAD sample, was mainly attributed to the gelatinization of polysaccharides [39]. Regarding other The DSC curves indicate five thermal transitions of dried mushrooms, of which 2 endothermic and 3 exothermic peaks.…”

Section: Thermal Properties and Mass Loss Of Dried Mushroomsmentioning

confidence: 84%

Influence of Convective and Vacuum-Type Drying on Quality, Microstructural, Antioxidant and Thermal Properties of Pretreated Boletus edulis Mushrooms

et al. 2022

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Freshly harvested Boletus edulis mushrooms are subjected to rapid loss of quality due to the high moisture content and enzymatic activity. Drying time, quality characteristics, microstructural and thermal properties were studied in mushrooms ground to puree subjected to hot air drying (HAD), freeze drying (FD) and centrifugal vacuum drying (CVD). The influence of hot water blanching and UV-C pretreatments was additionally investigated. The rehydration ability of mushroom powders was improved by FD, especially without pretreatment or combined to UV-C exposure. The HAD and CVD, with no pretreatment or combined to UV-C, ensured good preservation of phenolics and antioxidant activity of dried mushrooms. The total difference in color of mushroom pigments extracted in acetone was lower in samples dried by CVD and higher in ones by FD. Blanching before HAD produced whiter product probably due to the reduced polyphenoloxidase activity. Scanning Electron Microscopy (SEM) analysis showed fewer physical changes in FD-samples. Heat-induced structural changes were noticed by Differential Scanning Calorimetry (DSC), Thermogravimetry (TG) and Derivative Thermogravimetry (DTG) analysis, in particular of biopolymers, confirmed by ATR-FTIR analysis. Based on our complex approach, the UV pretreatment of mushrooms could be a better alternative to water blanching. Centrifugal vacuum emerged as a new efficient drying method in terms of bioactive compounds, color and thermal stability, while FD led to better rehydration ability and microstructure.

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“…Solanum quitoense Lam (lulo) is a tropical fruit native to the Andes, cultivated and consumed mainly in Ecuador, Colombia and Central America with great potential for international markets. It is characterized by a refreshing and intense aroma, high nutritional value and the presence of several bioactive compounds (Forero et al 2016;González Loaiza et al 2014).…”

Section: Introductionmentioning

confidence: 99%

The influence of lulo (Solanum quitoense Lam) fruit maturity stage on polygalacturonase and pectate lyase secretion by Colletotrichum acutatum

González

Higuera-Mancipe

Martínez-Peralta

2018

Trop. plant pathol.

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The influence of the lulo fruit maturity stage on the secretion of polygalacturonase (PG) and pectate lyase (PL) enzymes by Colletotrichum acutatum was determined. The study was performed using in vitro assays in the presence of exocarp and cell walls (CW) of the fruit at three different ripening stages (unripe, semi-ripe and ripe). The results showed that PG behaves as a constitutive enzyme and is only induced by semi-ripe CW, while PL is induced with the exocarp of lulo fruits at the three maturation stages, although its activity was highest with semi-ripe fruit. This enzymatic behavior might be related to the quiescent stage of the pathogen in the fruit, as C. acutatum remains quiescent until maturation begins. The profiles of PL induction were different in the presence of the CW and the exocarp inducers, whereas PG levels barely varied, indicating that the process of obtaining the CWs may eliminate a compound that contributes to the induction of PL secretion.

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Effect of different drying methods on morphological, thermal, and biofunctional properties of lulo (Solanum quitoense Lam.) fruit powders

Cited by 21 publications

References 45 publications

Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying

Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying

Influence of Convective and Vacuum-Type Drying on Quality, Microstructural, Antioxidant and Thermal Properties of Pretreated Boletus edulis Mushrooms

The influence of lulo (Solanum quitoense Lam) fruit maturity stage on polygalacturonase and pectate lyase secretion by Colletotrichum acutatum

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