Kinetics drying of blackberry bagasse and degradation of anthocyanins and bioactive properties Grández-Yoplac D.E. es_PE Mori-Mestanza D. es_PE Muñóz-Astecker L.D. es_PE Cayo-Colca, Ilse Silvia es_PE Castro Alayo, Efraín Manuelito es_PE 2024-05-30T23:13:38Z 2024-05-30T23:13:38Z 2021
dc.description.abstract The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90?C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10?2 ± 4.68 × 10?3 and 1.21 × 10?1 ± 2.31 × 10?2 h?1, and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50?C and the highest degradation (68.54%) in 6 h at 90?C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.scopus 2-s2.0-85103315208
dc.language.iso eng
dc.publisher MDPI AG
dc.relation.ispartof Antioxidants
dc.rights info:eu-repo/semantics/openAccess
dc.subject Total phenolic content
dc.subject Anthocyanins es_PE
dc.subject Antiox-idant capacity es_PE
dc.subject Blackberry bagasse es_PE
dc.subject Drying process es_PE
dc.subject Kinetics es_PE
dc.title Kinetics drying of blackberry bagasse and degradation of anthocyanins and bioactive properties
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication