Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

Demarchi, Silvana María; Ruiz, Natalia Andrea Quintero; Concellón, Analı́a; Giner, Sergio A.

doi:10.1016/j.fbp.2012.11.008

Cited by 61 publications

(51 citation statements)

References 34 publications

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“…Recently, Demiray et al (2013) studied the kinetics of degradation of lycopene, β-carotene and ascorbic acid in tomato during hot air drying and suggested the drying temperature should be less than 70°C to preserve the ascorbic acid at maximum extent. Similarly, retention of antioxidant capacity is also decreased with increasing dehydration temperature (Demarchi et al 2012). In the present study, only lyophilisation was found to be effective to retain the maximum amount of ascorbic acid (97.8 %), followed by oven drying (64.4 %), suggest the use of lyophilisation based dehydration method to preserve the ascorbic acid in dehydrated leaves.…”

Section: Resultsmentioning

confidence: 73%

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

et al. 2014

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Fresh leaves of M. oleifera plants were analysed for nutritionally important phytoconstituents and feasible commercially used dehydration method were evaluated to preserve these in dehydrated leaves. Trans-lutein, trans-β-carotene and trans-zeaxanthin were found as the major carotenoids in fresh leaves, accounting for 36.9, 18.2 and 5.5 mg/100 g FW, respectively. Similarly, high amounts of ascorbic acid, α-tocopherol and total phenolic content (271.0, 36.9 and 512.0 mg/100 g FW), respectively were recorded in leaves. α-tocopherol was the most stable vitamin under all drying conditions (86.4 % retention during oven drying), compare to other studied phytoconstituents. Cabinet tray drying was found as efficient as lyophilisation to retain maximum content of total carotenoids (60.1 %), trans-β-carotene (90.1 %), 13-cis-lutein (93.2 %), and DPPH activity, however, lutein (51.3 %) and ascorbic acid (97.8 %) was best preserved by lyophilisation. During dehydration, significant trans to cis isomerization of β-carotene and lutein was also recorded. A ready to eat (RTE) chutney powder (adjunct) was developed from dehydrated leaves. The product was evaluated using Quantitative Descriptive Analysis and was accepted with a high overall quality score. The present investigation explores the nutritional potential of M. oleifera leaves and suitable methods of drying that could be useful for processed food formulation.

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Section: Resultsmentioning

confidence: 73%

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

et al. 2014

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“…They have high phenolics content contributing to their antioxidant capacity (Demarchi, Quintero, Concellon, & Giner, 2012;Oszmianski, Wolniak, Wojdylo, & Wawer, 2008), such promoting health benefits for humans.…”

Section: Introductionmentioning

confidence: 99%

Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity

Torres

Romero

Diaz

2015

LWT - Food Science and Technology

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“…Among the different types of drying, the convective hot‐air drying has been used for the dehydration of different fruits and vegetables due to its easy application and efficiency, for example, apple (Demarchy et al . ), mango slices (Corzo et al . ), carrot (Demiray and Tulek ) and tomato (Bennamoun et al .…”

Section: Introductionmentioning

confidence: 99%

Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

Delgado-Nieblas

Zazueta‐Morales

Jacobo-Valenzuela

et al. 2016

Journal of Food Processing and Preservation

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The aim of this work was to optimize the effect of the precooking time (PT; 0, 4 and 8 min), and the drying temperature (DT; 60, 72 and 84C) on physicochemical, microstructural and nutritional characteristics of winter squash flours (WSF). A hot‐air dryer was used, and for data analysis, the response surface methodology was applied. As PT and DT were increased, β‐carotene content, water absorption index (WAI), water solubility index, and the equilibrium moisture time were diminished, whereas total color difference was increased. SEM analysis showed cell disruption as DT was increased. The WSF obtained at optimal conditions (PT = 2 min; DT = 72C) showed high WAI values, high content of bioactive compounds and antioxidant activity, and good sensory acceptability of a prepared product (creamy soup). Therefore, it could be proper the inclusion of WSF for the nutraceutical enrichment of ready‐to‐eat foods such as snacks, desserts and creamy soups. Practical Applications The winter squash flours obtained by the optimized precooking‐air‐drying process can be used as ingredient for manufacturing different prepared food with potential health benefits, such as ready‐to‐eat‐type food, enriched snacks, desserts and creamy soups, all of them with improved physicochemical properties (high water absorption) and content of bioactive compounds (β‐carotene, dietary fiber and phenolic compounds).

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Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

Cited by 61 publications

References 34 publications

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity

Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process

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