Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp

Dadhaneeya, Harsh; Kesavan, R.; Inbaraj, Baskaran Stephen; Sharma, Minaxi; Kamma, Srinivasulu; Nayak, P.; Sridhar, Kandi

doi:10.3390/foods12071387

Cited by 4 publications

(2 citation statements)

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“…Rajoriya et al [89] also found that RW TM -dried apple slices had a greater TPC than CD-dried apple slices. An increase of 12.6% was observed when comparing RW TM treatment with FD treatment, and similar results were reported for dragon fruit by [90]. These results are similar to those of other studies [26,78,91], which shows that RW TM technology allows for obtaining products in a significantly shorter time with attributes similar to those of FD.…”

Section: Total Polyphenol Contentsupporting

confidence: 89%

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Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability

Nuñez,

Jaques,

Belmonte

et al. 2024

Foods

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The objective of this study was to develop a dried apple snack enriched with probiotics, evaluate its viability using Refractance Window (RWTM) drying, and compare it with conventional hot air drying (CD) and freeze-drying (FD). Apple slices were impregnated with Lacticaseibacillus rhamnosus and dried at 45 °C using RWTM and CD and FD. Total polyphenol content (TPC), color (∆E*), texture, and viable cell count were measured, and samples were stored for 28 days at 4 °C. Vacuum impregnation allowed for a probiotic inoculation of 8.53 log CFU/gdb. Retention values of 6.30, 6.67, and 7.20 log CFU/gdb were observed for CD, RWTM, and FD, respectively; the population in CD, RWTM remained while FD showed a decrease of one order of magnitude during storage. Comparing RWTM with FD, ∆E* was not significantly different (p < 0.05) and RWTM presented lower hardness values and higher crispness than FD, but the RWTM-dried apple slices had the highest TPC retention (41.3%). Microstructural analysis showed that RWTM produced a smoother surface, facilitating uniform moisture diffusion and lower mass transfer resistance. The effective moisture diffusion coefficient was higher in RWTM than in CD, resulting in shorter drying times. As a consequence, RWTM produced dried apple snacks enriched with probiotics, with color and TPC retention comparable to FD.

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Section: Total Polyphenol Contentsupporting

confidence: 89%

“…FD samples exhibited the lowest hardness values but higher crispness. Dadhaneeya et al [ 90 ] reported that freeze-dried samples had the lowest hardness values in comparison to RW TM , CD, and vacuum drying. This can be attributed to minimal deformation, with the slices perforating almost immediately upon contact.…”

Section: Resultsmentioning

confidence: 99%