Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage

Schulze, Beate; Hubbermann, Eva Maria; Schwarz, Karin

doi:10.1016/j.lwt.2013.11.021

Cited by 89 publications

(58 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Chassagne-Berces et al (2010) also observed no significant effect of freezing on the soluble solid content of Granny Smith apples. Schulze, Hubbermann, and Schwarz (2014) reported soluble solid losses (19% dm o ) due to freeze-drying of Granny Smith apples. Maldonado, Arnau, and Bertuzzi (2010) reported that the soluble solid content of dried mango decreased by 70% after 100 min of rehydration in water.…”

Section: Chemical Characteristicsmentioning

confidence: 99%

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

View full text Add to dashboard Cite

a b s t r a c tThe influence of processing (freezing at À196°C in liquid N 2 , FN sample; freeze-drying at À50°C and 30 Pa, FD sample; and convective drying at 60°C and 2 m/s, CD sample) on apple (var. Granny Smith) behavior during in vitro gastric digestion was investigated. Dried apples (FD and CD samples) were rehydrated prior to digestion. Changes in carbohydrate composition, moisture, soluble solids, acidity, total polyphenol content (TPC), and antioxidant activity (AA) of apple samples were measured at different times during digestion. Processing resulted in disruption of the cellular structure during digestion, as observed by scanning electron microscopy, light microscopy, and changes in carbohydrate composition. Moisture content increased (6-11% dm o ), while soluble solids (55-78% dm o ), acidity (44-72% dm o ), total polyphenol content (30-61% dm o ), and antioxidant activity (41-87%) decreased in all samples after digestion. Mathematical models (Weibull and exponential models) were used to better evaluate the influence of processing on apple behavior during gastric digestion.

show abstract

Section: Chemical Characteristicsmentioning

confidence: 99%

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Microwave drying (MWD) provides lower drying time compared to conventional drying process (Feng, Yin, & Tang, ). Freeze‐drying (FD) preserves quality characteristics of products; however, it causes high energy consumption (Schulze, Hubbermann, & Schwarz, ). There are several studies about drying of lemon by using different methods such as HAD, MWD, vacuum drying, AD and FD (Chen, Yang, & Liu, ; García‐Salas et al, ; García‐Pérez, Cárcel, Clemente, & Mulet, ; García‐Pérez, Cárcel, Riera, & Mulet, ; Kumar, ; Ververis et al, ).…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques

Tekgül

Baysal

2018

J Food Process Engineering

View full text Add to dashboard Cite

In this study, effects of different drying techniques (open‐air drying [AD], hot air drying [HAD], microwave drying [MWD], and freeze‐drying [FD]) on quality properties and volatile compound profiles in lemon peels were examined. For those purpose, water‐holding capacity, water activity, bulk density, color, pH, titratable acidity, total phenolic content, antioxidant activity, ascorbic acid content, total carotenoid content, and volatile compounds of dried lemon peels were determined. Among the drying methods, the highest retention of phenolics, ascorbic acid, and carotenoids were provided by FD. A total of 56 volatile compounds were identified in dried lemon peel powders. MWD samples contained the largest number of volatiles, whereas HAD samples had the highest volatile content. Principal component analysis on volatiles indicated that there is a convenient relation between the AD, HAD, and FD samples. Practical applications Different drying techniques play significant roles in the storage of fruits and vegetables. However, the effect of these methods on the quality of various foods is still not clear. This article indicates the effects of open‐air, hot air, microwave, and freeze‐drying methods on certain quality parameters and volatile compounds of lemon peels. The obtained data from the present study will provide valuable information for setting up industrial‐scale dryer systems for products with high volatile content. It will provide contribution to the improvement in food companies on their production conditions.

show abstract

“…Drying of apple was studied extensively during the past decades, [1][2][3][4] however, there is still room for improvement of the quality (e.g., color, texture). Explosion puffing drying (EPD) is a high-efficiency drying technology, which contributes to the special qualities of low-density, porous structure and appealing crispy taste.…”

Section: Introductionmentioning

confidence: 99%

Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips

Zhou

et al. 2016

Drying Technology

View full text Add to dashboard Cite

Impacts of number of puffing times during explosion puffing drying (EPD) on drying characteristics and qualities of apple chips were studied. Physicochemical characteristics, antioxidant capacity, color, texture, expansion ratio, rehydration ratio, hydroscopicity and microstructure of apple chips dried by EPD with 0 (Vacuum drying, VD), 1, 3, 5, 7 and 9 times puffing were analyzed. The apple chips dried by EPD with 3 and 5 times puffing exhibited better color (∆E 7.27-7.70) and texture (hardness 40.5-40.8 N, crispness 8.8-9.3 N/mm), as well as higher expansion ratio (104.4-109.7%) compared to VD and EPD with less or more times puffing. The samples dried with 3 and 5 times puffing also showed relatively higher rehydration ratio and hygroscopicity, and acceptable retention of total phenolic content (0.32-0.37 mg/g) and ascorbic acid content (1.66-1.89 mg/100g), as well as considerable antioxidant abilities TEAC μM/g, ABTS 73.36-79.21 TEAC μM/g) compared to VD dried samples. In conclusion, experiments with the apple chips indicated that EPD drying with 3 to 5 times puffing yielded superior overall quality than that with more or less times puffing.

show abstract

Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage

Cited by 89 publications

References 33 publications

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples

Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques

Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips

Contact Info

Product

Resources

About