The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

Rybak, Katarzyna; Wiktor, Artur; Witrowa‐Rajchert, Dorota; Parniakov, Oleksii; Nowacka, Małgorzata

doi:10.3390/molecules25184287

Cited by 25 publications

(29 citation statements)

References 63 publications

(93 reference statements)

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“…Such results can be associated with the dimensions of ice crystals that are formed during vacuum freezing in comparison to shock freezing. It has been reported that vacuum-induced freezing results in the formation of chimney-like big ice crystals, which can rupture the cellular structure even more and thus improve the extractability of sugars [ 52 , 53 ]. Such explanation sounds reliable when comparing the results obtained for the samples treated using the same pretreatment conditions but different drying methods.…”

Section: Resultsmentioning

confidence: 99%

“…It can be stated that the sequence of the hybrid treatment and freezing method is important in the case of bioactive compounds. As previously mentioned, the combination of novel treatment as PEF and US may be associated with different mechanisms connected to the influence of enzymes, structural changes, better extractability, and color changes [ 53 ].…”

Section: Resultsmentioning

confidence: 99%

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The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Rybak

Wiktor

Witrowa‐Rajchert

et al. 2021

Foods

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It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Rybak

Wiktor

Witrowa‐Rajchert

et al. 2021

Foods

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“…The blanching process results in a lighter color due to the leaching of the coloring components into the surrounding water. The blanching process causes the reduction of carotenoids [45], which gives the red color for bell pepper. During the blanching process the water caused damages to the tissue [46], which facilitated the leaching of the color pigments.…”

Section: Color Parameters Of Freeze-dried Red Bell Peppermentioning

confidence: 99%

“…This complex has a higher polarity and flows more easily into the surrounding water during PEF treatment. On the other hand, PEF treatment, as well as US treatment, may generate free radicals, which affect the carotenoids [45] and thus the color. Conversely, the combinations of treatments applied prior to drying also affect the color of the red pepper.…”

Section: Color Parameters Of Freeze-dried Red Bell Peppermentioning

confidence: 99%

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

et al. 2021

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Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.

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“…This decrease in vitamin C content is due to pre-treatment (blanching) and drying. Some studies [4], [5], [9], [10], [26]explained that several factors caused the decrease of vitamin C content, i.e., 1) vitamin C is water-soluble, therefore the washing and blanching process can decrease the vitamin C content, and 2) vitamin C is easy to be damaged due to heat. During blanching, the heating process causes oxidation of vitamin C. Heating the chilies twice, i.e., when blanching for 10 minutes at 90°C using metal heaters and drying, it causes an oxidation process.…”

Section: Vitamin C Contentmentioning

confidence: 99%

Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

Marwati¹,

Wanita²,

Djaafar³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 -4.10 1 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.

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The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

Cited by 25 publications

References 63 publications

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

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