Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods.
Food Chem
; 262: 242-250, 2018 Oct 01.
Article
em En
| MEDLINE
| ID: mdl-29751916
ABSTRACT
The effects of hot-air drying (AD), freeze drying (FD) and Refractance Window drying (RWD) on the retention of anthocyanins, phenolics, flavonoids, vitamin C and B, and antioxidant capacity (ORAC) in blueberries, tart cherries, strawberries, and cranberries, as well as organic acids and proanthocyanins in cranberries and chlorogenic acid and catchins in blueberries were evaluated. Changes in color, glass transition, specific heat, and surface morphology of the dried fruits were also evaluated. The quality retention in the dried fruits was found to be product and drying method specific. The FD products exhibited a better retention of vitamin C, ORAC, anthocyanins, and phenolics than the AD and RWD fruits. The RWD produced samples with a less effective ORAC, anthocyanins, and phenolics retention, but a higher total vitamin B retention compared to the FD products. The AD-dried fruits displayed significantly lesser quality retention in most of the quality indexes measured in the study.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Dessecação
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Compostos Fitoquímicos
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Manipulação de Alimentos
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Frutas
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
Estados Unidos