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

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dc.contributor.author Rojas, Meliza Lindsay es_PE
dc.contributor.author Augusto, Pedro Esteves Duarte es_PE
dc.contributor.author Carcel, Juan Andres es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2020
dc.description.abstract 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 degrees C, 1 m s(-1)) by convective and ultrasound-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 degrees decrease, anda* 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. (c) 2020 Society of Chemical Industry
dc.description.sponsorship Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt
dc.identifier.doi https://doi.org/10.1002/jsfa.10830
dc.identifier.scopus 2-s2.0-85092602015
dc.identifier.uri https://hdl.handle.net/20.500.12390/2890
dc.language.iso eng
dc.publisher Wiley
dc.relation.ispartof JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
dc.rights info:eu-repo/semantics/openAccess
dc.subject Nutrition and Dietetics
dc.subject Agronomy and Crop Science es_PE
dc.subject Food Science es_PE
dc.subject Biotechnology es_PE
dc.subject.ocde http://purl.org/pe-repo/ocde/ford#4.01.01
dc.title Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
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