Journal
ULTRASONICS SONOCHEMISTRY
Volume 31, Issue -, Pages 237-249Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2016.01.003
Keywords
Sonication; Drying; Sorption; Bioactive compounds; Bioaccessibility
Categories
Funding
- Brazilian Funding Institute: CNPq through the National Institute of Science and Technology of Tropical Fruit
- Brazilian Funding Institute: FUNCAP
- Brazilian Funding Institute: CAPES
- Analytical Center of Universidade Federal do Ceara (CT-INFR A/MCTI-SISNANO/Pro-Equipamentos CAPES)
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The present study has evaluated the effects of power ultrasound pre-treatment on air-drying and bioactive compounds of cashew apple bagasse. The sonication induced the disruption of cashew bagasse parenchyma, which resulted in lower resistance to water diffusion, less hysteresis, and increased rehydration rate. The processing did not affect the lignocellulose fibers or the sclerenchyma cells. For sonicated samples, water activity reached values below 0.4, after 2 h of drying, which is appropriate to prevent bacterial and fungi growth. The sorption isotherms of cashew apple bagasse presented sigmoid-shape for all samples and followed the type II according to BET classification. Sonicated cashew apple bagasse showed higher antioxidant activity, higher total phenolic compounds (TPC) and higher vitamin C content when compared to the non-sonicated sample. The increase in TPC and vitamin C contributed to the product antioxidant activity. A slight reduction on Vitamin C bioaccessibility was observed, but the TPC bioaccessibility has increased. Sonication reduced the quality loss of conventional drying treatments improving the quality of the dried product. (C) 2016 Elsevier B.V. All rights reserved.
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