Znaczenie witaminy C dla organizmu człowieka

Zawada, Katarzyna

doi:10.12775/herb.2016.002

Cited by 1 publication

(1 citation statement)

References 27 publications

(30 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ascorbic acid can also be used as a food additive. Due to its good antioxidant properties, it slows down oxidation reactions, which allows products to extend their shelf-life [ 25 , 26 ]. Yamakage et al [ 14 ] studied the effect of pulsed electric field pretreatment on changes in the quality of spinach during hot air drying and found that the use of PEF pretreatment obtained a dried product with a high content of L-ascorbic acid compared to the dried product obtained without the PEF pretreatment.…”

Section: Discussionmentioning

confidence: 99%

The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue

et al. 2023

View full text Add to dashboard Cite

Drying is one of the oldest methods of obtaining a product with a long shelf-life. Recently, this process has been modified and accelerated by the application of pulsed electric field (PEF); however, PEF pretreatment has an effect on different properties—physical as well as chemical. Thus, the aim of this study was to investigate the effect of pulsed electric field pretreatment and air temperature on the course of hot air drying and selected chemical properties of the apple tissue of Gloster variety apples. The dried apple tissue samples were obtained using a combination of PEF pretreatment with electric field intensity levels of 1, 3.5, and 6 kJ/kg and subsequent hot air drying at 60, 70, and 80 °C. It was found that a higher pulsed electric field intensity facilitated the removal of water from the apple tissue while reducing the drying time. The study results showed that PEF pretreatment influenced the degradation of bioactive compounds such as polyphenols, flavonoids, and ascorbic acid. The degradation of vitamin C was higher with an increase in PEF pretreatment intensity level. PEF pretreatment did not influence the total sugar and sorbitol contents of the dried apple tissue as well as the FTIR spectra. According to the optimization process and statistical profiles of approximated values, the optimal parameters to achieve high-quality dried apple tissue in a short drying time are PEF pretreatment application with an intensity of 3.5 kJ/kg and hot air drying at a temperature of 70 °C.

show abstract

Section: Discussionmentioning

confidence: 99%