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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Autor principal:	Schebor, Carolina C.
Publicado:	2017
Materias:	Air-drying bioactive compounds freeze-drying osmotic dehydration raspberries Anthocyanins Color Dehydration Fruits Low temperature drying Osmosis Polymers Air drying Bioactive compounds Freeze drying Osmotic dehydration Raspberries Drying
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n2_p313_Sette http://hdl.handle.net/20.500.12110/paper_09505423_v52_n2_p313_Sette
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_09505423_v52_n2_p313_Sette
record_format	dspace
spelling	paper:paper_09505423_v52_n2_p313_Sette2023-06-08T15:54:46Z Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential Schebor, Carolina C. Air-drying bioactive compounds freeze-drying osmotic dehydration raspberries Anthocyanins Color Dehydration Fruits Low temperature drying Osmosis Polymers Air drying Bioactive compounds Freeze drying Osmotic dehydration Raspberries Drying 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 Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n2_p313_Sette http://hdl.handle.net/20.500.12110/paper_09505423_v52_n2_p313_Sette
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Air-drying bioactive compounds freeze-drying osmotic dehydration raspberries Anthocyanins Color Dehydration Fruits Low temperature drying Osmosis Polymers Air drying Bioactive compounds Freeze drying Osmotic dehydration Raspberries Drying
spellingShingle	Air-drying bioactive compounds freeze-drying osmotic dehydration raspberries Anthocyanins Color Dehydration Fruits Low temperature drying Osmosis Polymers Air drying Bioactive compounds Freeze drying Osmotic dehydration Raspberries Drying Schebor, Carolina C. Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
topic_facet	Air-drying bioactive compounds freeze-drying osmotic dehydration raspberries Anthocyanins Color Dehydration Fruits Low temperature drying Osmosis Polymers Air drying Bioactive compounds Freeze drying Osmotic dehydration Raspberries Drying
description	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
author	Schebor, Carolina C.
author_facet	Schebor, Carolina C.
author_sort	Schebor, Carolina C.
title	Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
title_short	Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
title_full	Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
title_fullStr	Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
title_full_unstemmed	Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
title_sort	fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
publishDate	2017
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n2_p313_Sette http://hdl.handle.net/20.500.12110/paper_09505423_v52_n2_p313_Sette
work_keys_str_mv	AT scheborcarolinac fruitsnacksfromraspberriesinfluenceofdryingparametersoncolourdegradationandbioactivepotential
_version_	1768544921206128640

Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

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