Understanding the drying kinetics of phenolic compounds in strawberries: An experimental and density functional theory study

López‐Ortiz, Anabel; Méndez-Lagunas, Lilia Leticia; Delesma, Cornelio; Longoria, Adriana; Escobar, Jorge; Muñiz, Jesús

doi:10.1016/j.ifset.2019.102283

Cited by 14 publications

(12 citation statements)

References 34 publications

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“…Anthocyanins belong to the group of phenolic compounds responsible for the colouring of fruit [ 46 ]. In addition, phenols and anthocyanins are well known for their antioxidant properties [ 46 , 47 , 48 ], and it is therefore appreciated that the content of these compounds should be kept higher. The results of the study showed that during seven days of storage, fruit from plants grown using raised beds (organic) and the flat-planting method (organic) had a significantly higher (by 54% on average) accumulation of anthocyanins than fruit from plants grown using the flat-planting method (conventional) ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

“…The results of the study showed that during seven days of storage, fruit from plants grown using raised beds (organic) and the flat-planting method (organic) had a significantly higher (by 54% on average) accumulation of anthocyanins than fruit from plants grown using the flat-planting method (conventional) ( Table 3 ). The increase in anthocyanin content could be attributed to their release due to the breakdown of cellular components [ 48 ]. The method and conditions of cultivation may affect the activity of the enzymes (for example, phenylalanine ammonium lyase, chalcone synthase, chalcone isomerase) responsible for the synthesis of anthocyanins.…”

Section: Resultsmentioning

confidence: 99%

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The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage

et al. 2020

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The high quality and long shelf life of strawberry fruit are largely dependent on the cultivation method. The goal of this experiment was to study the effect of different cultivation methods on molecular structure and rheological properties of pectin extracted from strawberry quality parameters during cold storage. Three methods of cultivation of strawberry cv. Honeoye were tested: organic cultivation on raised beds, organic cultivation with the flat-planted method and conventional cultivation with the flat-planted method. The nanostructure of pectin (AFM), its chemical structure (FT-IR) and rheological properties were studied. The fruits were also tested by size, dry matter, firmness, acidity and the content of soluble solids, anthocyanin, phenolics, vitamin C and galacturonic acid. Pectin isolated from organic strawberries was more rapidly degraded than conventional strawberry pectin, which limits the possibilities for their processing and use as gelling or stabilizing agents at 20 °C. The differences in fruit quality were particularly noticeable with respect to the anthocyanin content, which was significantly higher for organic strawberry. The organic fruit also had better sensory properties because of its lower acidity and higher soluble solid content (SSC). These and other results from this experiment showed that strawberries produced by organic farming methods had better biochemical properties compared to conventional fruit; however, pectin transformation undergone faster limits their further technological applications.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage

et al. 2020

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“…Studies by many authors confirm that temperature, duration, and drying method have the greatest influence on the content of bioactive compounds and the antioxidant potential of dried fruits [45][46][47]49]. López-Ortiz et al [44] analyzed changes in the content of bioactive compounds and their activity during convection drying of strawberry fruits at 40, 50, and 60 • C. They found that fruits dried at 40 and 50 • C were characterized by a similar decrease in total content of phenolic compounds and antioxidant activity. However, this decrease was already much higher at the drying temperature of 60 • C. Studies on the convection drying of strawberry fruits at 50 and 60 • C showed that the greatest decrease in antioxidant activity occurred during the first 100 min of the process [45].…”

Section: L-ascorbic Acid Changes Total Phenolics Content and Antioxmentioning

confidence: 95%

“…According to reports of researchers analyzing the drying process of strawberry fruits in relation to the wild strawberry, the unfavorable change in the color of the dried fruits is mainly due to the degradation of anthocyanins, which are unstable compounds, resistant to oxidation and thermal treatment [44,45]. The color of the dried fruits is also affected by pH, content of some metal ions, enzymes, and their associated decomposition reactions [46].…”

Section: Color Changesmentioning

confidence: 99%

Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits

et al. 2020

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The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was carried out at the temperatures of 25 °C, 40 °C, and 60 °C, whereas freeze–drying was carried out at the temperatures of 20 °C, 40 °C, and 60 °C of the heating shelves and at the pressure of 63 Pa in the lyophilizer chamber. The drying kinetics were best described by the Midilli model for both drying methods. An increase of the drying temperature to 60 °C, for both convection drying and freeze–drying, resulted in a decrease of the total content of phenolic compounds and of the antioxidant activity of the dried fruits. An increase in the temperature of convection drying reduced the lightness of the dried fruits. However, during freeze–drying, these features changed little despite the increase in the drying temperature. The dried fruits with the highest brightness were obtained at a freeze–drying temperature of 60 °C. The method of freeze–drying is proposed as the best because of the resulting color, L-ascorbic acid retention, and antioxidant properties of the dried fruits.

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“…There are many reports on the likelihood of enzymatic reactions promoted by the processing temperature, leading a degradation/formation of anthocyanins 4,38,39 . As a result of a balance between syntheses and degradation of anthocyanin 40 , increments or decrements in TA may occurs during drying process.…”

Section: Anthocyaninsmentioning

confidence: 99%

Optical and Thermal Properties of Edible Coatings for Application in Solar Drying

López-Ortíz

Pineda²,

Méndez-Lagunas

et al. 2020

Preprint

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Solar drying is a sustainable process, that may impact the quality of dried food. This is because, pigments contained in food are sensitive to sunlight, and exposure to ultraviolet radiation can affect them. We applied biopolymer-based coatings on strawberry, from hydro-colloidal solutions of nopal-mucilage, fenugreek, xanthan gum, gum Arabic, and guar gum to evaluate their potential use as UV filters for solar drying of food. Thermal properties and the optical transmittance, absorbance and reflectance of the coatings were measured to assess their influence on food-sunlight interaction. During the drying experiments, the moisture content, total anthocyanins (TA), and total phenolic compounds (TPC) were measured. Optical and thermal properties are influenced by the biopolymer-based coatings. also, the optical properties are influenced by the coating thickness. The differences in optical and thermal properties influence the drying process. Differences exist in the drying rate for strawberry slices with coating compared with those without the coatings. In general, the TA and TPC content in the product are better preserved under solar drying than in control experiments done in a drying oven. A partial transmittance of solar UV radiation is recommended to obtain an increased TA and TPC contents.

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Understanding the drying kinetics of phenolic compounds in strawberries: An experimental and density functional theory study

Cited by 14 publications

References 34 publications

The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage

The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage

Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits

Optical and Thermal Properties of Edible Coatings for Application in Solar Drying

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