Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
Raspberries were dehydrated using air and freeze-drying with wet and dry sugar infusion pretreatments. Product quality factors such as colour, bioactive compounds, antioxidant capacity and sensorial characteristics were analysed. Special emphasis was placed on the analysis of anthocyanin degradation...
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Blackwell Publishing Ltd
2017
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| LEADER | 14184caa a22011657a 4500 | ||
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| 001 | PAPER-15237 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204555.0 | ||
| 008 | 190410s2017 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84996843665 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Sette, P. | |
| 245 | 1 | 0 | |a Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential |
| 260 | |b Blackwell Publishing Ltd |c 2017 | ||
| 270 | 1 | 0 | |m Salvatori, D.; PROBIEN (CONICET- Universidad Nacional del Comahue), Buenos Aires 1400, Argentina; email: daniela.salvatori@probien.gob.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a Raspberries were dehydrated using air and freeze-drying with wet and dry sugar infusion pretreatments. Product quality factors such as colour, bioactive compounds, antioxidant capacity and sensorial characteristics were analysed. Special emphasis was placed on the analysis of anthocyanin degradation and its relationship with colour deterioration and with polymeric compounds development and browning. Freeze-dried raspberries presented a higher retention of bioactive compounds and a lower content of polymeric compounds than air-dried ones. Dried samples without pretreatment (control) showed the highest retention of total phenolic content (freeze-dried ≈82% and air-dried ≈37% retention), but the lowest sensory acceptability. Although sugar infusion pretreatments caused an important loss of bioactive compounds (9–18% of TPC retention), a higher sensorial acceptability was obtained. Pretreatments with bisulphite and acid allowed obtaining the best quality attributes in terms of anthocyanin and polyphenol content, antiradical activity and colour retention. Polyphenol intake through pretreated dried raspberries (115–299 mg gallic ac./100 g intake) would be higher in some cases than that of usually consumed foods as vegetables, cereals and several fresh fruits. © 2016 Institute of Food Science and Technology |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: National Council for Scientific Research | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from University of Comahue, University of Buenos Aires, the National Council for Scientific and Technical Research and the National Agency for the Promotion of Scientific and Technical Research of Argentina. | ||
| 593 | |a PROBIEN (CONICET- Universidad Nacional del Comahue), Buenos Aires 1400, Neuquén, 8300, Argentina | ||
| 593 | |a Members of CONICET, Godoy Cruz 2290, Buenos Aires, C1425FQB, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a AIR-DRYING |
| 690 | 1 | 0 | |a BIOACTIVE COMPOUNDS |
| 690 | 1 | 0 | |a FREEZE-DRYING |
| 690 | 1 | 0 | |a OSMOTIC DEHYDRATION |
| 690 | 1 | 0 | |a RASPBERRIES |
| 690 | 1 | 0 | |a ANTHOCYANINS |
| 690 | 1 | 0 | |a DEHYDRATION |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a LOW TEMPERATURE DRYING |
| 690 | 1 | 0 | |a POLYMERS |
| 690 | 1 | 0 | |a AIR DRYING |
| 690 | 1 | 0 | |a BIOACTIVE COMPOUNDS |
| 690 | 1 | 0 | |a FREEZE DRYING |
| 690 | 1 | 0 | |a OSMOTIC DEHYDRATION |
| 690 | 1 | 0 | |a RASPBERRIES |
| 690 | 1 | 0 | |a DRYING |
| 650 | 1 | 7 | |2 spines |a COLOR |
| 650 | 1 | 7 | |2 spines |a OSMOSIS |
| 700 | 1 | |a Franceschinis, L. | |
| 700 | 1 | |a Schebor, C. | |
| 700 | 1 | |a Salvatori, D. | |
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