Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)

Fratianni, Alessandra; Niro, Serena; Alam, M. D.; Cinquanta, Luciano; Matteo, M. Di; Adiletta, Giuseppina; Panfili, Gianfranco

doi:10.1016/j.lwt.2018.02.048

Cited by 55 publications

(36 citation statements)

References 32 publications

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“…On the other hand, Farina et al [ 15 ] indicated a 51% loss of zeaxanthin after microwave drying at 60 °C. What is more, zeaxanthin dipalmitate losses (31–41%) were higher than those in a previous study (15–20%) observed in goji berries [ 27 ].…”

Section: Resultscontrasting

confidence: 54%

“…As it is well-known that carotenoids are destroyed by heat treatment, a decrease of the amounts of total carotenoids is expected, as previous studies indicated a loss between 6% and 19% [ 26 ] and a loss between 24% and 42% [ 15 ]. Zeaxanthin (Zea) was the most stable carotenoid, with no significant differences among studied drying techniques, whilst it was observed by other authors that β-carotene was the most stable during the goji drying treatment [ 27 ]. On the other hand, Farina et al [ 15 ] indicated a 51% loss of zeaxanthin after microwave drying at 60 °C.…”

Section: Resultsmentioning

confidence: 97%

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Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

et al. 2020

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The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W. The highest carotenoid was β-carotene. The ABTS+• (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (Ferric Ion Reducing Antioxidant Power) values ranged from 2.04 up to 3.27 mmol Trolox/100 g ww, and from 1.89 up to 2.29 mmol Trolox/100 g ww, respectively. As expected, the color difference of freeze-dried samples was the lowest (7.06), similar to combined drying conditions (9.63), whilst the highest value was found after convective drying (37.0). All treatments were sensory acceptable (no off-flavors). However, still, further research is needed to fully optimize these studied drying treatments because the freeze-dried sample still had higher carotenoid content and better instrumental color parameters. Although recently the impact of microwave drying has been studied, this is the first work comparing phytochemical composition of loquat fruit under the different drying methods mentioned above.

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Section: Resultscontrasting

confidence: 54%

Section: Resultsmentioning

confidence: 97%

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

et al. 2020

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“…The severity and length of heat treatment can induce different carotenoid losses and isomerization [ 25 ]; moreover, these phenomena could also depend on the structure and cellular organization of carotenoids in the food matrix, oxygen occurrence, pH, water activity and the interactions with other antioxidants [ 26 , 27 ]. Previous works [ 28 , 29 ] and other authors [ 30 ] have shown the high susceptibility of epoxycarotenoids to thermal treatments and their isomerization into their epoxyderivatives. Different studies also report the concomitant decrease in all-trans-β-carotene and the rise in cis isomers during the thermal processing of vegetables, also in mango [ 26 , 31 ]; however, in our case, the degradation process seemed predominant upon isomerization in all cultivars, since losses (from 60% to 100%) were found, at all the tested drying temperatures.…”

Section: Resultsmentioning

confidence: 99%

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

Fratianni

Adiletta

Matteo

et al. 2020

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The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β-carotene was the main carotenoid, representing about 50% of total carotenoids. In both cultivars, carotenoids were more susceptible to drying at 60 °C. Total phenols and metal reduction activity were higher in Osteen than in Keitt, which had higher values in radical scavenging capacity. The antioxidant activities were best preserved with drying temperatures at 50 °C in Keitt and 60 °C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying. As regards organoleptic characteristics through sensory analysis, Keitt dried mangoes were quite similar to the fresh product, compared to Osteen.

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“…However, the shaping of the color profile of the dried product depends not only on the time and drying conditions but also on the amount of residual water, which can be estimated by the water activity values. Fresh leaves recorded the highest L* value, whereas VMD at 12 W/g resulted in the darkest colored leaves with lowest L* value, but these values were not significantly different from those of VMD 6 and 9 W/g and CD 40 • C. These conditions promote PPO activity, which results in browning characteristics of dried products [49,50]. An increase in microwave power, from 6 to 12 W/g, associated with increased maximal temperature of dried material from 52 to 57 • C, decreased the L* value from 45.62 to 43.94.…”

Section: Color Analysismentioning

confidence: 87%

Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies

et al. 2019

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Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

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Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)

Cited by 55 publications

References 32 publications

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies

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