Effect of air temperature on drying kinetics, vitamin C, antioxidant capacity, total phenolic content (TPC), colour due to non-enzymatic browning (NEB) and firmness during drying of blueberries was studied. Drying curves were satisfactorily simulated with the Weibull model at 50, 60, 70, 80 and 90°C. The scale parameter (β) decreased as air temperature increased and an activation energy value of 57.85 kJ mol −1 was found. Important losses of vitamin C were reported during drying for all the working temperatures (p<0.05). Although TPC decreased as air-drying temperature increased (p<0.05) in comparison to its initial value, the dehydration at high temperatures (e.g., 90°C) presented high values for these antioxidant components. Discoloration due to NEB reaction was observed at all the working temperatures showing a maximum value at 90°C (p<0.05). The radical scavenging activity showed higher antioxidant activity at high temperatures (80 and 90°C) than at low temperatures (50, 60 and 70°C) (p<0.05). A tissue firmness reduction was observed with increasing temperature (p<0.05).
Health-conscious consumers prefer a nutritious diet with an increase in fruit intake because of their bioactive compounds. Dehydration is widely used to prolong fruit shelf life. This study researched the effect of convective dehydration on physicochemical properties, color, vitamin C, β-carotene, total phenolic content (TPC), flavonoids, and antioxidant capacity during dehydration of goldenberry (Physalis peruviana L.) fruits in the 50 to 90 ºC temperature range. Chromatic parameters (L*, a*, and b*) as well as Chroma and hue angle were affected by drying temperature, which contributed to fruit discoloring during this process. Total phenolic content, flavonoids, and β-carotene increased from 321.05-356.68 mg gallic acid 100 g -1 DM, 99.25-144.29 mg quercetin equivalents 100 g -1 DM, and 722.30-783.16 mg 100 g -1 sample, respectively, at 90 ºC. Radical scavenging activity showed higher antioxidant activity at high temperatures than low temperatures. Both vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation was observed between fruit TPC and flavonoids with antioxidant capacity. Based on these results, this fruit has potential for the development of new functional products.
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