期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 101, 期 5, 页码 2078-2089出版社
WILEY
DOI: 10.1002/jsfa.10830
关键词
drying kinetics; food processing; food properties; antioxidant capacity; colour
资金
- Sao Paulo Research Foundation (FAPESP, Brazil) [2019/05043-6]
- National Council for Scientific and Technological Development (CNPq, Brazil) [306557/2017-7]
- Fondo Nacional de Desarrollo Cientifico, Tecnologico y de Innovacion Tecnologica (FONDECYT) from CONCYTEC, Peru [087-2016-FONDECYT]
- INIA-Spain
- ERDF funds [RTA2015-00060-C04-02]
The study focused on incorporating black carrot anthocyanins in apple tissue using ethanol pre-treatments and ultrasound-assisted convective drying. The results showed that ethanol pre-treatments and ultrasound application significantly accelerated the drying process and helped retain the nutritional properties of the dried samples by naturally incorporating colorants during pre-treatments.
BACKGROUND An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL L-1) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 degrees C, 1 m s(-1)) by convective and ultrasound-assisted convective (21.77 kHz, 20.5 kW m(-3)) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS The anthocyanins did not influence the drying kinetics. In contrast, time reduction was > 50% by using both ethanol pre-treatments and ultrasound. Ethanol pre-treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre-treatments and after drying (L*,b*,h degrees decrease, anda* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION The results point that ethanol pre-treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre-treatments, the nutritional properties of dried samples were better retained. (c) 2020 Society of Chemical Industry
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