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The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4±2.8 g retained water/ 100 g water) and the lowest rehydration ratio (1.15±0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

The aim of this work was to assess and compare different extraction methods by using high hydrostatic pressure (HHPE), ultrasound (UE), agitation (AE), and their combinations for the extraction of bioactive compounds of Chilean papaya. Extract antioxidant capacity was evaluated by three methods (i.e., DPPH, FRAP, and Voltammetry) and phenolic compounds and vitamin C were determined by HPLC. Papaya sample extraction was performed by HHPE at 500 MPa for 10 min and UE and AE for 30 min, respectively. The combined-extractions: HHPE-UE and HHPE-AE, were carried out for 5 min and 15 min, respectively. The highest values found were total phenolic 129.1 mg GAE/100 g FW, antioxidant capacity by DPPH 20.6 mM TE/100 g FW, and voltammetry 141.0 mM TE/100 g FW for HHPE-UE method in free compound extraction. Regarding vitamin C content, its highest value was found by HHPE-UE (74 mg/100 g FW) a combined extraction method. The phenolic compounds rutin andp-coumaric acid were found in all the extracts, both in free and bound forms, respectively. Besides, the combined techniques improved the extraction of bioactive compounds.

Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4–22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12–85.6 g/100 g) and linolenic fatty acids (0.3–75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.

The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar™ film thickness during Physalis fruit purée drying by the Refractance Window™ (RW™) method. For this, a RW™ dryer layout with a regulated bath at working temperatures of 60, 75, and 90 • C, Mylar™ thicknesses of 0.19, 0.25, 0.30 mm and IR radiation of 250 W for assisting RW™ drying process was used. Experimental curves data were expressed in moisture ratio (MR) in order to obtain moisture effective diffusivities (non-assisted RW™: D eff = 2.7-10.1 × 10 −10 m 2 /s and IR-assisted RW™: D eff = 4.2-13.4 × 10 −10 m 2 /s) and further drying curves modeling (Page, Henderson-Pabis, Modified Henderson-Pabis, Two-Term, and Midilli-Kucuk models). The Midilli-Kucuk model obtained the best-fit quality on experimental curves regarding statistical tests applied (Coefficient of Determination (R 2 ), Chi-Square (χ 2 ) and Root Mean Square Error (RMSE). Microscopical observations were carried out to study the RW™ drying conditions effect on microstructural changes of Physalis fruit purée. The main findings of this work indicated that the use of IR-assisted RW™ drying effectively accelerates the drying process, which achieved a decrease drying time around 60%. Thus, this combined RW™ process is strongly influenced by the working temperature and IR-power applied, and slightly by Mylar™ thickness.Foods 2020, 9, 343 2 of 18 water. This plastic film having the property to be able to transfer heat by conduction and by radiation, allows the food material to dry at moderate temperatures achieving usually shorter drying times. The RW™ method is attractive to the heat-sensitive food industry due to the high quality of the products obtained, and that the equipment is relatively cheap (one-third compared to a freeze-dryer). It also has the advantage that the operational cost of a dryer by the RW™ method is approximately half that of a freeze-dryer [3].Traditional drying technologies, such as hot-air convective drying, vacuum drying, microwave drying, freeze-drying, among others, aim to ensure that the food quality and stability are preserved during the storage period, being, at the same time, as efficient as possible. However, so as to fulfill efficiently the drying process, shortening operation times and enhancing product quality, as well as using combined drying technologies in which different sources of energy are involved, are becoming more and more current. In this sense, there is the possibility of assisting the different drying processes with several forms of energy that accelerate transfer of matter from the diverse feed sources. Infrared (IR) radiation assistance could be seen as a convenient and alternative method to combine with RW TM drying process of high quality fruit pulps or purées. Hence, when food materials are subjected to an electromagnetic field, the wave penetrates directly into the material, resulting in fast volumetric heating. These electromagnetic waves in IR radiation are displayed unde...

Apple slices dried at 60C were rehydrated at 20, 40 and 60C to analyze the influence of processing temperature on quality attributes and rehydration kinetics. Diffusion coefficient increased with process temperature from 1.36 to 2.37 ¥ 10 -9 m 2 /s. The Weibull model obtained the best fit quality for the experimental data based on statistical test, chi square. Color was not recovered during rehydration and the results indicated that the use of low temperatures is more adequate. Water-holding capacity decreased, while rehydration ratio increased with increasing rehydration temperature, indicating structural modifications. Increasing rehydration temperatures led to a reduction in the glass transition temperature and hardness values of samples. The radical-scavenging activity showed higher antioxidant activity at higher rehydration temperatures rather than at lower temperatures. It was found that rehydration temperature modifies the cell structure and antioxidant capacity of final product.

The aim of this study was to evaluate dehydrated murta berries enriched with probiotic (Lactobacillus casei var. rhamnosus) bacteria. L. casei was incorporated to fresh murta by vacuum impregnation at alternative conditions (pressure 50, 150 and 300 mbar; time 5, 10 and 15 min; temperature 20 ± 0.2 °C) and impregnated murta samples were dehydrated by two drying methods at 40 °C, vacuum and convective drying. Both drying processes were modeled by three mathematical models (Weibull, Page and modified Page). According to the statistical tests applied, the Weilbull model obtained the best-fit quality on experimental data. Effective moisture diffusivity varied between 1.23-1.75 9 10 -10 m 2 /s and 1.16-1.44 9 10 -10 m 2 /s for vacuum and convective drying, respectively. After impregnation, murta berries contained approximately 10 7 CFU/g L. casei although maximum counts were found at 150 mbar for 15 min. Drying decreased L. casei viability in 1.5-1.9 log and 0.5-1.2 log for vacuum and convective drying, respectively. Thus, impregnation at 150 mbar for 15 min followed by convective drying at 40 °C appears as the method of choice to produce probiotic enriched murta berries that can be commercialized as probiotic dried snacks.