Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

Paciulli, Maria; Medina-Meza, Ilce Gabriela; Chiavaro, Emma; Barbosa‐Cánovas, Gustavo V.

doi:10.1016/j.lwt.2015.12.029

Cited by 131 publications

(80 citation statements)

References 39 publications

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“…Using a temperature of 150 °C yielded a negative result that affected the quality of the PR, thus allowing PR dried by hot air at a temperature of 150 °C during the storage period not to undergo further analysis. With respect to the change in the color after the thermal process, Paciulli, Medina‐Meza, Chiavaro, and Barbosa‐Cánovas () reported that the thermal process had a direct effect on the change in the color value of the products. The value of the color change arose from the degradation of anthocyanins (Patras, Brunton, Pieve, & Butler, ).…”

Section: Resultsmentioning

confidence: 99%

Optimal drying and storage conditions for purple rice based on expected high quality

Junka

Wongs‐Aree

Rattanamechaiskul

2017

J Food Process Preserv

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The purpose of this research was to study the drying of purple rice (PR) at temperatures of 100 °C, 130 °C, and 150 °C using a fluidization technique in conjunction with storage in packaging consisting of a polypropylene woven bag (PPWB), laminated bag (LB) or laminated bag with an oxygen absorber (LBOA) to protect against a change in the quality of PR during storage for a period of 90 days. Drying at a temperature of 130 °C, other than showing a high drying rate, did not affect the quality in the aspects of the color, the anthocyanin content, the total phenolic content and the antioxidant activity of the PR. The application of such a temperature also made the free fatty acid (FFA) content decrease during the storage period. To maintain the PR at the highest expected quality after drying, it should be stored under LBOA conditions. Practical applications Drying conditions using a fluidization technique and the storage conditions used in the research were selected from the actual functional conditions used at present even though drying at high temperature might adversely result in the degradation of anthocyanins. Contrarily, the conditions selected positively resulted in inactivated lipase enzyme and prevented the hydrolysis lipids in the rice bran from becoming FFAs, which would subsequently give rise to rancidity. In addition, in this research, data comparisons were clearly made on the change in PR quality at various levels of storage conditions. After the tests, the conditions of drying and suitable storage that would attain the expected quality after harvest until the purple rice (PR) reached consumers would be maintained at the maximum quality. The data acquired will be useful and could be applied in the PR production process, which has been increasingly and continuously expanding.

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Section: Resultsmentioning

confidence: 99%

Optimal drying and storage conditions for purple rice based on expected high quality

Junka

Wongs‐Aree

Rattanamechaiskul

2017

J Food Process Preserv

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“…The red beet ( Beta vulgaris var. rubra) is a major vegetable crop from the ground and is highly nutritious, since it is a source of dietary fiber, has a high content of bioactive compounds with antioxidant activity, such as phenolic compounds and anthocyanins, as well as important minerals such as calcium, potassium and sodium (Paciulli, Medina‐Meza, Chiavaro, & Barbosa‐Cánovas, ). The betalains family is the main pigment in red and violet beet, an important parameter for product acceptance, and it also performs biological, anti‐inflammatory, and chemopreventive activities (Račkauskienė et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks

Soquetta

Schmaltz

Righes

et al. 2017

J Food Process Preserv

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Osmotic dehydration and ultrasound are pretreatments used in order to reduce costs and processing time in the drying of food. We investigated the effect of the ultrasonic bath and an ultrasonic probe in osmotic solution, as a pretreatment of the drying process in an oven, for beet snacks. Different conditions of pretreatments (TP: ultrasonic probe treatment; TB: ultrasonic bath treatment) were performed and analyzed for water loss (WL) and solid gain (SG). After the snacks were ready, we evaluated the drying kinetics, aw, Brix, color, texture, and anthocyanin content. No difference was observed between treatments for SG and WL. The pretreatments TP5, TP10 and TB20 decreased by 22.2% the drying time in the oven. Regarding the snacks, there was no difference in texture. The colors of TP5, TP10, and TB10 were similar to the control, as well as the aw value of the TP5 and TP10. The TP5 had the highest anthocyanin content. The use of ultrasound probe in osmotic solution for 5 min, as a predrying treatment, is a viable technology as it reduces pretreatment and drying time without impairing the quality of the final product. Practical applications The use of ultrasound as a pretreatment in the drying of fruits reduces the drying time. Drying is an important process in obtaining new products, in addition to increasing shelf‐life.

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“…La betarraga (Beta vulgaris L.) es una rica fuente de polifenoles 8,9,16 , sus valores fluctúan entre 218.00 mg.kg-1 y 887.75 mg.kg-1 según variedad botánica 4,5,11,12,30 . Estudios específicos en betarraga son escasos, sin embargo, un estudio experimental en ratones observo un efecto inmuno-estimulante frente al consumo de betarraga 31 .…”

Section: Polifenolesunclassified

“…La betarraga a diferencia de otras hortalizas posee un amplio valor nutricional, en forma general está compuesta por 65,7% de agua; 4% a 8% de carbohidratos, 1,4% de proteínas, 0,4% de grasas, 1% de fibra soluble, compuestos bioactivos (polifenoles, antocianinas, antioxidantes) y sales de nitrato, además de minerales como potasio 312 mg/100 g, fosforo 31 mg/100 g, calcio 11 mg/100 g [4][5][6][7][8][9][10][11][12][13] . Sin embargo, la concentración de estos elementos no es homogénea debido a múltiples factores como variedad botánica, diferencia de cultivos, factores medioambientales 13 .…”

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Influencia de los compuestos bioactivos de betarraga (Beta vulgaris L) sobre el efecto cardio-protector: Una revisión narrativa

et al. 2018

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Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

Cited by 131 publications

References 39 publications

Optimal drying and storage conditions for purple rice based on expected high quality

Optimal drying and storage conditions for purple rice based on expected high quality

Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks

Influencia de los compuestos bioactivos de betarraga (Beta vulgaris L) sobre el efecto cardio-protector: Una revisión narrativa

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