Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin

[EN] BACKGROUND: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins...

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Detalles Bibliográficos
Autores: Rojas, Meliza Lindsay, Augusto, Pedro Esteves Duarte, Carcel, J. A.|||0000-0002-3796-6146
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/189674
Acceso en línea:https://riunet.upv.es/handle/10251/189674
Access Level:acceso abierto
Palabra clave:Drying kinetics
Food processing
Food properties
Antioxidant capacity
Colour
TECNOLOGIA DE ALIMENTOS
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network_name_str España
repository_id_str
dc.title.none.fl_str_mv Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
title Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
spellingShingle Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
Rojas, Meliza Lindsay
Drying kinetics
Food processing
Food properties
Antioxidant capacity
Colour
TECNOLOGIA DE ALIMENTOS
title_short Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
title_full Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
title_fullStr Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
title_full_unstemmed Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
title_sort Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
dc.creator.none.fl_str_mv Rojas, Meliza Lindsay
Augusto, Pedro Esteves Duarte
Carcel, J. A.|||0000-0002-3796-6146
author Rojas, Meliza Lindsay
author_facet Rojas, Meliza Lindsay
Augusto, Pedro Esteves Duarte
Carcel, J. A.|||0000-0002-3796-6146
author_role author
author2 Augusto, Pedro Esteves Duarte
Carcel, J. A.|||0000-0002-3796-6146
author2_role author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Análisis y Simulación de Procesos Agroalimentarios
European Regional Development Fund
Fundação de Amparo à Pesquisa do Estado de São Paulo
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil
Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica, Perú
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Drying kinetics
Food processing
Food properties
Antioxidant capacity
Colour
TECNOLOGIA DE ALIMENTOS
topic Drying kinetics
Food processing
Food properties
Antioxidant capacity
Colour
TECNOLOGIA DE ALIMENTOS
description [EN] BACKGROUND: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL·L-1) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m·s-1) by convective and US-assisted convective (21.77 kHz, 20.5 kW·m-3) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS: The anthocyanins did not influence the drying kinetics. In contrast, time reduction was >50% by using both ethanol pre-treatments and ultrasound. Ethanol pre-treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre-treatments and after drying (L*, b*, h° decrease, and a* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION: The results point that ethanol pre-treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre-treatments, the nutritional properties of dried samples were better retained.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-03-30
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/189674
url https://riunet.upv.es/handle/10251/189674
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA RTA2015-00060-C04-02 REVALORIZACION INTEGRAL DE SUBPRODUCTOS EN FUNCION DE SUS USOS POTENCIALES: METODOLOGIAS Y ESTRATEGIAS DE ESTABILIZACION PARA LA OPTIMIZACION DEL APROVECHAMIENTO INTEGRAL DE SUBPRODUCTOS
Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil https://doi.org/10.13039/501100003593 306557%2F2017-7
Fundação de Amparo à Pesquisa do Estado de São Paulo https://doi.org/10.13039/501100001807 2019%2F05043-6
Fondo Nacional de Desarrollo Científico y Tecnológico, Chile https://doi.org/10.13039/501100002850 087-2016-FONDECYT
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
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spelling Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyaninRojas, Meliza LindsayAugusto, Pedro Esteves DuarteCarcel, J. A.|||0000-0002-3796-6146Drying kineticsFood processingFood propertiesAntioxidant capacityColourTECNOLOGIA DE ALIMENTOS[EN] BACKGROUND: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL·L-1) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m·s-1) by convective and US-assisted convective (21.77 kHz, 20.5 kW·m-3) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS: The anthocyanins did not influence the drying kinetics. In contrast, time reduction was >50% by using both ethanol pre-treatments and ultrasound. Ethanol pre-treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre-treatments and after drying (L*, b*, h° decrease, and a* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION: The results point that ethanol pre-treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre-treatments, the nutritional properties of dried samples were better retained.This work was supported by the Sao Paulo Research Foundation (FAPESP, Brazil) (project number 2019/05043-6); the National Council for Scientific and Technological Development (CNPq, Brazil) (P.E.D. Augusto productivity grant number 306557/2017-7); the Fondo Nacional de Desarrollo Cientifico, Tecnologico y de Innovacion Tecnologica (FONDECYT) from CONCYTEC, Peru (M.L. Rojas PhD scholarship contract number 087-2016-FONDECYT) and the INIA-Spain and the ERDF funds (RTA2015-00060-C04-02).John Wiley & SonsDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Análisis y Simulación de Procesos AgroalimentariosEuropean Regional Development FundFundação de Amparo à Pesquisa do Estado de São PauloInstituto Nacional de Investigación y Tecnología Agraria y AlimentariaConselho Nacional de Desenvolvimento Científico e Tecnológico, BrasilFondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica, PerúRepositorio Institucional de la Universitat Politècnica de València Riunet20212021-03-30journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/189674reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengINSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA RTA2015-00060-C04-02 REVALORIZACION INTEGRAL DE SUBPRODUCTOS EN FUNCION DE SUS USOS POTENCIALES: METODOLOGIAS Y ESTRATEGIAS DE ESTABILIZACION PARA LA OPTIMIZACION DEL APROVECHAMIENTO INTEGRAL DE SUBPRODUCTOSConselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil https://doi.org/10.13039/501100003593 306557%2F2017-7Fundação de Amparo à Pesquisa do Estado de São Paulo https://doi.org/10.13039/501100001807 2019%2F05043-6Fondo Nacional de Desarrollo Científico y Tecnológico, Chile https://doi.org/10.13039/501100002850 087-2016-FONDECYTopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1896742026-06-13T07:49:27Z
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