Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content

Méndez-Lagunas, Lilia Leticia; Rodríguez‐Ramírez, Juan; Cruz-Gracida, Marlene; Sandoval-Torres, Sadoth; Barriada-Bernal, Gerardo

doi:10.1016/j.foodchem.2017.03.010

Cited by 119 publications

(83 citation statements)

References 30 publications

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“…The same trend was observed for TPC loss in convective drying of carrot peels [82] and blueberries [83]. Hence, the residual content of bioactive compounds after drying depends at least on three parameters: its initial content, the temperature, and the duration of the drying [78][79][80]. Therefore, to minimize the degradation of bioactive compounds or probiotics, drying processes at low temperature (freeze drying, vacuum drying) may be used.…”

Section: Drying Kinetics Versus Kinetic Degradation Of Indicators Ofmentioning

confidence: 53%

“…Hence, good fits with first-order kinetic models applied to thermal degradation of different phytochemicals were obtained by several authors. This is the case for the degradation of anthocyanins [75][76][77][78] as well as polyphenols [75,78,79]. However, simple first-order models are not suitable when the residual concentration of the bioactive compound is different from 0 for a very long heating time.…”

Section: Drying Kinetics Versus Kinetic Degradation Of Indicators Ofmentioning

confidence: 99%

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Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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Section: Drying Kinetics Versus Kinetic Degradation Of Indicators Ofmentioning

confidence: 53%

Section: Drying Kinetics Versus Kinetic Degradation Of Indicators Ofmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The highest antioxidant capacity of all tested assays was obtained from the fruit dried using the DSD method; with this method, the fruit drying time was lower than the ISD method. Therefore, it suggests that the dried time had impact on the degradation of the antioxidant temperature, according to reported by Méndez-Lagunas, Rodríguez-Ramírez, Cruz-Gracida, Sandoval-Torres, and Barriada-Bernal (2017). The short drying time and therefore less exposure of the phenolic compounds to thermal effect promote their preservation (Vega-Gálvez et al, 2012).…”

Section: Evaluation Of the Antioxidant Capacitymentioning

confidence: 70%

Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)

López‐Vidaña

Figueroa

Marcos

et al. 2019

J Food Process Engineering

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In this article, the effect of direct solar drying, indirect solar drying, and freeze drying on the phenolic compound contents and antioxidant capacities of blackberry fruits was investigated. The solar drying kinetics were determined and fitted to six thin layer different mathematical models. The total phenolic, anthocyanin, and flavonoid contents as well as the antioxidant capacity based on ABTS, DPPH, and OH• assays were determined for the dried blackberry samples. The results show that the Midilli–Kuçuk model provides the best fit to the experimental data of solar drying in both methods tested. Greater antioxidant capacities were observed in the samples dried by using direct solar drying method in all experiments, that is, the ABTS, DPPH, and OH• activities were 36,757 ± 1.27; 21.120 ± 1.33, and 47 ± 7.31 μmol TEAC/g dm, respectively. The creation of compounds during food dehydration at moderately high temperatures can enhance the antioxidant capacities and phenolic contents. Practical applications Rubus fruticosus is a berry with nutraceutical potential by the presence of bioactive compounds. The removal of water from a fruit extends the conservation time of the product during storage and transportation, facilitating the access to such foods when required. One of the most economical and sustainable ways to do the drying is to use solar dryers. Direct and indirect solar drying are technologies that have effects that must be taken into account according to the food that is to be dried and the final characteristics that are desired to obtain. However, the phenolic compounds present in the fruit are sensitive to the thermal process. Thus, it is important to know its consequences phenolic compounds and antioxidant activity for better use of the fruit.

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“…TPC was significantly positively correlated with TFC, DPPH, and FRAP, and negatively with the inhibition of α‐amylase. Accordingly, Méndez‐Lagunas, Rodríguez‐Ramírez, Cruz‐Gracida, Sandoval‐Torres, & Barriada‐Bernal, reported a significant positive correlation between TPC and antioxidant activity. Similar correlations were observed between TFC, and DPPH and FRAP.…”

Section: Resultsmentioning

confidence: 94%

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

Cheng

Dong

Long

et al. 2019

Food Science & Nutrition

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We investigated the effects of different drying methods (room temperature drying, heat pump drying, freeze drying, microwave vacuum drying [MVD], and combined microwave power vacuum drying) on the active ingredients of green coffee beans. We specifically focused on eleven phenolic acids, total phenolic content (TPC), total flavonoid content, antioxidant activity, polyphenol oxidase (PPO), the inhibition of linoleic acid peroxidation (LPO), and enzyme activity, and the bio‐accessibility in vitro and bioavailability of phenolics and antioxidant activities were also evaluated. MVD‐treated beans had the lowest PPO activity and the highest contents of 5‐caffeoylquinic acid (1.39 g/100 g DW), 3‐feruloylquinic acid (0.25 g/100 g DW), 4‐feruloylquinic acid (0.25 g/100 g DW), 5‐feruloylquinic acid (1.52 g/100 g DW), and TPC (5.98 g GAE/100 g DW), and the highest antioxidant activity. MVD was the least time‐consuming (0.63 hr/kg) and energy‐consuming (1.88 kwh/kg) method. Moreover, the strongest inhibition of LPO and α‐glucosidase was observed in MVD‐treated beans. Thus, MVD is suggested to be the most suitable drying technique for the preservation of phenolic compounds and bioactivities of green coffee beans.

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Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content

Cited by 119 publications

References 30 publications

Functional Dehydrated Foods for Health Preservation

Functional Dehydrated Foods for Health Preservation

Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus)

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

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