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Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters.
Issis, Quispe-Fuentes; Antonio, Vega-Gálvez; Elsa, Uribe; Valeria, Vásquez; Nicole, Cárdenas; Jacqueline, Poblete.
Afiliação
  • Issis QF; 1Department of Food Engineering, University of La Serena, Raúl Bitrán 1305, Box 599, La Serena, Chile.
  • Antonio VG; 2Instituto de Investigación Multidisciplinario en Ciencias y Tecnología, University of La Serena, La Serena, Chile.
  • Elsa U; 1Department of Food Engineering, University of La Serena, Raúl Bitrán 1305, Box 599, La Serena, Chile.
  • Valeria V; 1Department of Food Engineering, University of La Serena, Raúl Bitrán 1305, Box 599, La Serena, Chile.
  • Nicole C; 2Instituto de Investigación Multidisciplinario en Ciencias y Tecnología, University of La Serena, La Serena, Chile.
  • Jacqueline P; 1Department of Food Engineering, University of La Serena, Raúl Bitrán 1305, Box 599, La Serena, Chile.
J Food Sci Technol ; 56(4): 1899-1908, 2019 Apr.
Article em En | MEDLINE | ID: mdl-30996425
In this study, maqui berries were subjected to vacuum drying at 40-80 °C to assess and compare the effect on proximate composition, dietary fiber, phenolic and flavonoid compounds, antioxidant capacity and sugar content. The Weibull model was used for describing the vacuum drying process. The results indicated that the highest retention of total phenolic content (TPC) and total flavonoid content (TFC) was obtained after drying at 80 °C. Six phenolic compounds were identified and quantified by liquid chromatography. These were gallic acid, protocatechuic acid, ellagic acid, ferulic acid, myricetin and quercetin. In general, every phenolic compound showed a higher retention at temperatures above 60 °C. The antioxidant capacity of dried samples (ORAC assay) showed significant differences compared to the fresh fruit. Fructose and glucose were the two sugars present in the fruit. These results show that vacuum drying of maqui berries at 80 °C is an appropriate temperature for maintaining TPC, TFC, anthocyanins, sugars and dietary fiber with a shorter drying time compared to the other temperatures.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Chile Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Chile País de publicação: Índia
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE País/Região como assunto: America do sul / Chile Idioma: En Revista: J Food Sci Technol Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Chile País de publicação: Índia