Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato

Heredia, Ana; Peinado, I.; Rosa, E.; Andrés, Ana

doi:10.1016/j.foodchem.2010.04.005

Cited by 59 publications

(39 citation statements)

References 31 publications

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“…Cruz; Braga; Grandi (2012) verified increase in the lycopene content with increasing drying temperature. Lycopene content increases due to the thermal treatment also were observed by others (HEREDIA et al, 2010;PURKAYASTHA et al, 2011).…”

Section: Colorsupporting

confidence: 76%

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Durigon¹,

Mazutti²,

Mossi

et al. 2013

BBR

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This study evaluated the influence of temperature on drying kinetics and color of Italian tomato of sliced and cut into quarters using different dehydration strategies based on laboratory-convective dried and convective oven drier. The mathematical modeling of drying curves and the effective diffusivity were evaluated. It was verified that tomatoes dried in the laboratory-scale drier presented lower drying time. In addition, the drying time of sliced tomatoes were lower than the cut ones. The proposed drying model presented a satisfactory fitting of the experimental data, showing that the use of global kinetic models presents an alternative to predict the drying profiles at different temperature. It was verified that Deff for tomatoes dried in convective laboratory-scale drier were higher than for oven convective drier, in both cuts. The drying time has strong influence in darkening of the sample and it was verified a tendency in increase the red saturation index with the temperature. The best product quality was obtained using convective laboratory-scale drier at lower drying times. The tomato cut in four parts showed characteristics of final product similar to those sliced tomatoes. However, the slices tomato dried at temperature of 60 °C showed less drying time.Keywords: laboratory-scale drier; oven drier; effective diffusivity; color parameters. resumo Este estudo avaliou a influência da temperatura na cinética de secagem e na cor de tomate italiano cortados em fatias e em quarto partes usando diferentes estratégias de desidratação usando secador convectivo em escala piloto e estufa com circulação de ar. A modelagem matemática das curvas de secagem e da difusividade efetiva foram avaliadas. Foi verificado que os tomates secos em secador em escala de laboratório apresentaram um menor tempo de secagem. Além disso, o tempo de secagem dos tomates cortados em fatias foi inferior ao daqueles cortados em partes. O modelo de secagem proposto apresentou um ajuste satisfatório dos dados experimentais mostrando que o uso do modelo de cinética global apresenta uma alternativa para predizer perfis de secagem em diferentes temperaturas. Foi verificado que os valores de difusividade efetiva dos tomates secos em secador em escala de laboratório foram superiores aos daqueles secos em estufa convectiva em ambos os cortes. O tempo de secagem apresentou grande influência no escurecimento das amostras e foi verificado uma tendência ao aumento do índice de saturação vermelho com a temperatura. A secagem no secador em escala laboratorial apresentou melhor qualidade do produto final e menores tempos de secagem. Os tomates cortados em quatro partes apresentaram características semelhantes aos cortados em fatias. Todavia, os tomates cortados em quatro partes secos a 60 °C foram secos em menores tempos.Palavras-chave: secador em escala laboratorial ; estufa; difusividade efetiva; parâmetros de cor. BBR -Biochemistry and Biotechnology Reports

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Section: Colorsupporting

confidence: 76%

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Durigon¹,

Mazutti²,

Mossi

et al. 2013

BBR

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“…Carotenoids were extracted as previously reported [20]. Briefly, 6 mL of methanol, acetone and hexane (1:1:1, v/v) were added to a glass tube containing a sample of 0.5 g of rice flour and shaken horizontally for 30 min.…”

Section: Determination Of Carotenoid Contentmentioning

confidence: 99%

Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties

Petroni¹,

Landoni²,

Tomay³

et al. 2017

ujar

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Rice (Oryza sativa L.) is a major staple food for the majority of the world population. Grown and harvested as paddy, it is present on our tables as white rice (milled), brown rice (dehusked) or, after being subjected to thermal processes, as parboiled rice. Recently, pigmented varieties are also appreciated (red and black rice). In this study, we evaluated proximate composition, polyphenol content and anti-inflammatory properties of Italian pigmented rice varieties and bran as well as white rice in different processed forms (milled, parboiled and integral), in order to assess the nutritional and antioxidant properties of Italian rice varieties and their capacity to reduce inflammation. Our results showed that pigmented rice varieties displayed high antioxidant capacity along with the highest flavonoid and polyphenol content. Anthocyanins were mainly present in black rice, whereas alkylresorcinols were found only in red rice. Rice bran proved to be particularly rich in carotenoids. The evaluation of the anti-inflammatory properties using lipopolysaccharide (LPS)-induced mouse RAW 264.7 macrophages pre-treated with extracts obtained from integral, black, red rice and bran showed that the expression of inducible Nitric Oxide Synthase (iNOS) was specifically reduced at both transcript and protein level by extracts, indicating the capacity of rice extracts to modulate the inflammatory response.

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“…Microwave drying of osmotically dehydrated products has demonstrated to improve the drying rate and maintain product quality [8,9].…”

Section: Introductionmentioning

confidence: 99%

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

et al. 2015

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In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).

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Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato

Cited by 59 publications

References 31 publications

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Efeito da temperatura sobre a cinética de secagem e a cor do tomate italiano

Proximate Composition, Polyphenol Content and Anti-inflammatory Properties of White and Pigmented Italian Rice Varieties

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

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