Multiple response optimization of blueberry juice depectinization

Castagnini, Juan Manuel; Zapata, Luz Marina; Quinteros, Carlos Fabio; Noceti, Alicia

doi:10.1590/0103-8478cr20160501

Cited by 8 publications

(5 citation statements)

References 29 publications

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“…Blueberry juice was obtained by crushing the undersized and overripe blueberries with a food processor (Model 27700-56, Russel Hobbs, England). An enzymatic depectinization and filtration was carried out as described in Castagnini et al (2017) [ 27 ].…”

Section: Methodsmentioning

confidence: 99%

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Castagnini

Tappi

Tylewicz

et al. 2022

Foods

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Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.

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Section: Methodsmentioning

confidence: 99%

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Castagnini

Tappi

Tylewicz

et al. 2022

Foods

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“…Undersized and overripe blueberries were crashed with a food processor (Russel Hobbs, 27700-56) to obtain blueberry juice. A depectinization process was carried out as described by Castagnini et al [33]. The enzymatic depectinization of 100 g of blueberries was carried out for 78 min at 50 • C with 4 mg of Lafase ® Clarification and 8 mg of Lafase ® He Grand Cru.…”

Section: Raw Materialsmentioning

confidence: 99%

Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

et al. 2021

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Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

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“…Blueberry juice was obtained by a depectinization process as described by CASTAGNINI et al (2017). Briefly, blueberries were washed and then crashed with a food processor.…”

Section: Raw Materialsmentioning

confidence: 99%

Drying kinetics modeling of apple and zucchini slices vacuum impregnated with anthocyanins

et al. 2019

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The aim of this research was to study the drying kinetics of apple and zucchini slices enriched with anthocyanins and to evaluate the influence of drying temperature on the anthocyanin content of apple and zucchini snacks. Apple (Granny Smith) and zucchini (Cucurbita pepo) slices were enriched with anthocyanins by vacuum impregnation with blueberry juice. Then, slices were dehydrated at 40, 50 and 60 ºC with 1.0 m/s air flow. Dehydrated samples were referred to as anthocyanin enriched snacks. Diffusion coefficient values improved by increasing the drying temperature, within the 2.81×10-10 to 5.78×10-10 m2/s range for apple slices and 2.02×10-10 to 3.99×10-10 m2/s for zucchini slices. The activation energy was 31.19 kJ/mol and 80.33 kJ/mol for apple and zucchini slices respectively. Page, Weibull, Logarithmic, Henderson-Pabis and Lewis models best fitted the experimental data. Snacks obtained at 60 °C retained a higher concentration of anthocyanins, reaching values of 592.81±52.55 and 464.62±48.44 mg of cyaniding-3-glucoside equivalent/kg dry matter in apple and zucchini snacks respectively. Combination of vacuum impregnation and hot air drying was a technological alternative for producing snacks with functional properties.

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Multiple response optimization of blueberry juice depectinization

Cited by 8 publications

References 29 publications

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

Drying kinetics modeling of apple and zucchini slices vacuum impregnated with anthocyanins

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