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1.
Molecules ; 27(7)2022 Mar 27.
Artigo em Inglês | MEDLINE | ID: mdl-35408568

RESUMO

The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave-convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2-30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2-4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.


Assuntos
Capsicum , Antioxidantes/química , Carotenoides , Dessecação/métodos , Cinética , Micro-Ondas , Água
2.
Molecules ; 27(3)2022 Feb 02.
Artigo em Inglês | MEDLINE | ID: mdl-35164290

RESUMO

Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients. For the analysis, juices were squeezed from the vegetables and two types of fermentation were used: a spontaneous fermentation and a dedicated one. After inoculation, samples were taken for analysis on a daily basis. Extract, pH, total acidity, pigments, and color were measured. In addition, microbiological tests were also carried out. The juices from the fifth day of fermentation was also spray dried, to obtain fermented beetroot powder. Juices from 3-5th day were characterized by a high content of LAB and betanin, had also a low pH, which proves that the lactic fermentation is working properly. The exception was the juice from spontaneous fermentation. According to the observations, the fermentation process did not run properly, and further analysis is needed. The powders were stable; however, results obtained from the pigment content and the LAB content are not satisfactory and require further analysis.

3.
Molecules ; 27(4)2022 Feb 17.
Artigo em Inglês | MEDLINE | ID: mdl-35209165

RESUMO

In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.


Assuntos
Fragaria/química , Fragaria/efeitos dos fármacos , Frutas/química , Frutas/efeitos dos fármacos , Compostos Fitoquímicos/química , Compostos Fitoquímicos/farmacologia , Polímeros/farmacologia , Desidratação , Relação Dose-Resposta a Droga , Cinética , Osmose , Compostos Fitoquímicos/análise , Polifenóis/análise , Sacarose/análise
4.
Molecules ; 26(12)2021 Jun 16.
Artigo em Inglês | MEDLINE | ID: mdl-34208715

RESUMO

Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.


Assuntos
Beta vulgaris/química , Betalaínas/isolamento & purificação , Extratos Vegetais/química , Antocianinas/análise , Antioxidantes , Beta vulgaris/metabolismo , Betacianinas/química , Betalaínas/química , Cor , Manipulação de Alimentos/métodos , Liofilização , Sucos de Frutas e Vegetais/análise , Fenóis/análise , Extratos Vegetais/metabolismo
6.
Foods ; 10(2)2021 Jan 22.
Artigo em Inglês | MEDLINE | ID: mdl-33499383

RESUMO

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

7.
Polymers (Basel) ; 14(1)2021 Dec 31.
Artigo em Inglês | MEDLINE | ID: mdl-35012177

RESUMO

Due to the content of lignocellulosic particles, wood plastic composites (WPC) composites can be attacked by both domestic and mold fungi. Household fungi reduce the mechanical properties of composites, while mold fungi reduce the aesthetics of products by changing their color and surface decomposition of the wood substance. As part of this study, the impact of lignocellulosic fillers in the form of sawdust and bark in poly (lactic acid) (PLA)-based biocomposites on their susceptibility to mold growth was determined. The evaluation of the samples fouled with mold fungi was performed by computer analysis of the image. For comparison, tests were carried out on analogous high-density polyethylene (HDPE) composites. Three levels of composites' filling were used with two degrees of comminution of lignocellulosic fillers and the addition of bonding aids to selected variants. The composites were produced in two stages employing extrusion and flat pressing. The research revealed that PLA composites were characterized by a higher fouling rate by Aspergillus niger Tiegh fungi compared to HDPE composites. In the case of HDPE composites. The type of filler (bark, sawdust) affected this process much more in the case of HDPE composites than for PLA composites. In addition, the use of filler with smaller particles enhanced the fouling process.

8.
Molecules ; 25(18)2020 Sep 18.
Artigo em Inglês | MEDLINE | ID: mdl-32962060

RESUMO

The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.


Assuntos
Capsicum/metabolismo , Carotenoides/análise , Manipulação de Alimentos/métodos , Açúcares/análise , Antioxidantes/química , Ácido Ascórbico/análise , Capsicum/química , Análise por Conglomerados , Eletricidade , Polifenóis/análise , Análise de Componente Principal , Sonicação
9.
Molecules ; 25(14)2020 Jul 21.
Artigo em Inglês | MEDLINE | ID: mdl-32708245

RESUMO

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.


Assuntos
Actinidia/química , Antioxidantes/química , Frutas/química , Extratos Vegetais/química , Lanches , Ácido Ascórbico/química , Flavonoides/química , Foeniculum/química , Tecnologia de Alimentos , Fragaria/química , Liofilização , Humanos , Valor Nutritivo , Polifenóis/química , Spinacia oleracea/química
10.
Elife ; 82019 09 16.
Artigo em Inglês | MEDLINE | ID: mdl-31524595

RESUMO

In plants, antimicrobial immune responses involve the cellular release of anions and are responsible for the closure of stomatal pores. Detection of microbe-associated molecular patterns (MAMPs) by pattern recognition receptors (PRRs) induces currents mediated via slow-type (S-type) anion channels by a yet not understood mechanism. Here, we show that stomatal closure to fungal chitin is conferred by the major PRRs for chitin recognition, LYK5 and CERK1, the receptor-like cytoplasmic kinase PBL27, and the SLAH3 anion channel. PBL27 has the capacity to phosphorylate SLAH3, of which S127 and S189 are required to activate SLAH3. Full activation of the channel entails CERK1, depending on PBL27. Importantly, both S127 and S189 residues of SLAH3 are required for chitin-induced stomatal closure and anti-fungal immunity at the whole leaf level. Our results demonstrate a short signal transduction module from MAMP recognition to anion channel activation, and independent of ABA-induced SLAH3 activation.


Assuntos
Proteínas de Arabidopsis/metabolismo , Arabidopsis/imunologia , Regulação da Expressão Gênica de Plantas , Canais Iônicos/metabolismo , Estômatos de Plantas/fisiologia , Proteínas Quinases/metabolismo , Arabidopsis/efeitos dos fármacos , Quitina/imunologia , Fungos/química , Estômatos de Plantas/efeitos dos fármacos , Receptores de Reconhecimento de Padrão/metabolismo
11.
Plant J ; 100(2): 279-297, 2019 10.
Artigo em Inglês | MEDLINE | ID: mdl-31264742

RESUMO

Transport Protein Particle II (TRAPPII) is essential for exocytosis, endocytosis, protein sorting and cytokinesis. In spite of a considerable understanding of its biological role, little information is known about Arabidopsis TRAPPII complex topology and molecular function. In this study, independent proteomic approaches initiated with TRAPP components or Rab-A GTPase variants converge on the TRAPPII complex. We show that the Arabidopsis genome encodes the full complement of 13 TRAPPC subunits, including four previously unidentified components. A dimerization model is proposed to account for binary interactions between TRAPPII subunits. Preferential binding to dominant negative (GDP-bound) versus wild-type or constitutively active (GTP-bound) RAB-A2a variants discriminates between TRAPPII and TRAPPIII subunits and shows that Arabidopsis complexes differ from yeast but resemble metazoan TRAPP complexes. Analyzes of Rab-A mutant variants in trappii backgrounds provide genetic evidence that TRAPPII functions upstream of RAB-A2a, allowing us to propose that TRAPPII is likely to behave as a guanine nucleotide exchange factor (GEF) for the RAB-A2a GTPase. GEFs catalyze exchange of GDP for GTP; the GTP-bound, activated, Rab then recruits a diverse local network of Rab effectors to specify membrane identity in subsequent vesicle fusion events. Understanding GEF-Rab interactions will be crucial to unravel the co-ordination of plant membrane traffic.


Assuntos
Proteínas de Arabidopsis/metabolismo , Arabidopsis/genética , Citocinese/genética , Fatores de Troca do Nucleotídeo Guanina/metabolismo , Proteínas de Transporte Vesicular/metabolismo , Arabidopsis/enzimologia , Arabidopsis/fisiologia , Proteínas de Arabidopsis/genética , Fatores de Troca do Nucleotídeo Guanina/genética , Modelos Biológicos , Mutação , Transporte Proteico , Proteoma , Proteômica , Via Secretória , Proteínas de Transporte Vesicular/genética , Proteínas rab de Ligação ao GTP/genética , Proteínas rab de Ligação ao GTP/metabolismo
12.
Food Chem ; 299: 125122, 2019 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-31288165

RESUMO

To ease the mass exchange in fruit tissues, cutting and blanching are traditionally performed. However, recently, unconventional methods such as sonication are becoming more popular, which cause several alterations of physical and chemical properties as well as microstructure changes. The aim of this work was to evaluate the distribution of water inside the cranberry fruits, microstructural changes and sugars content, following traditional and sonication pre-treatments in osmotic solutions. TD-NMR spectroscopy was used to measure the transverse relaxation time (T2) and intensity of proton pools in different cellular compartments. The microstructure of the samples was evaluated by SEM microscopy, sugars content by HPLC and sucrose melting temperature and enthalpy by DSC. Different pre-treatments appeared to promote microstructure alterations and loss of water from vacuole and cytoplasm/extracellular space, more pronounced in cut and blanched samples. Cutting and blanching followed by osmotic dehydration with assisted sonication eased sucrose penetration into the tissue.


Assuntos
Conservação de Alimentos/métodos , Frutas/química , Açúcares/análise , Vaccinium macrocarpon/química , Água/metabolismo , Varredura Diferencial de Calorimetria , Dessecação , Frutas/ultraestrutura , Espectroscopia de Ressonância Magnética , Microscopia Eletrônica de Varredura , Osmose , Sonicação , Sacarose/análise , Temperatura , Vaccinium macrocarpon/ultraestrutura
13.
Foods ; 8(7)2019 Jul 05.
Artigo em Inglês | MEDLINE | ID: mdl-31284456

RESUMO

Beetroot is a root vegetable rich in different bioactive components, such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids, and betalains, that can have a positive effect on human health. The aim of this work was to study the influence of the pulsed electric field (PEF) at different electric field strengths (4.38 and 6.25 kV/cm), pulse number 10-30, and energy input 0-12.5 kJ/kg as a pretreatment method on the extraction of betalains from beetroot. The obtained results showed that the application of PEF pre-treatment significantly (p < 0.05) influenced the efficiency of extraction of bioactive compounds from beetroot. The highest increase in the content of betalain compounds in the red beet's extract (betanin by 329%, vulgaxanthin by 244%, compared to the control sample), was noted for 20 pulses of electric field at 4.38 kV/cm of strength. Treatment of the plant material with a PEF also resulted in an increase in the electrical conductivity compared to the non-treated sample due to the increase in cell membrane permeability, which was associated with leakage of substances able to conduct electricity, including mineral salts, into the intercellular space.

14.
Foods ; 8(8)2019 Jul 24.
Artigo em Inglês | MEDLINE | ID: mdl-31344943

RESUMO

The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.

15.
Ultrason Sonochem ; 56: 1-13, 2019 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-31101243

RESUMO

A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25-38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).

17.
Development ; 145(21)2018 11 07.
Artigo em Inglês | MEDLINE | ID: mdl-30404777

RESUMO

The trans-Golgi-network (TGN) has essential housekeeping functions in secretion, endocytosis and protein sorting, but also more specialized functions in plant development. How the robustness of basal TGN function is ensured while specialized functions are differentially regulated is poorly understood. Here, we investigate two key regulators of TGN structure and function, ECHIDNA and the Transport Protein Particle II (TRAPPII) tethering complex. An analysis of physical, network and genetic interactions suggests that two network communities are implicated in TGN function and that ECHIDNA and TRAPPII belong to distinct yet overlapping pathways. Whereas ECHIDNA and TRAPPII colocalized at the TGN in interphase cells, their localization diverged in dividing cells. Moreover, ECHIDNA and TRAPPII localization patterns were mutually independent. TGN structure, endocytosis and sorting decisions were differentially impacted in echidna and trappii mutants. Our analyses point to a partitioning of specialized TGN functions, with ECHIDNA being required for cell elongation and TRAPPII for cytokinesis. Two independent pathways able to compensate for each other might contribute to the robustness of TGN housekeeping functions and to the responsiveness and fine tuning of its specialized functions.


Assuntos
Arabidopsis/metabolismo , Transdução de Sinais , Rede trans-Golgi/metabolismo , Arabidopsis/citologia , Arabidopsis/embriologia , Arabidopsis/ultraestrutura , Proteínas de Arabidopsis/genética , Proteínas de Arabidopsis/metabolismo , Biomarcadores/metabolismo , Membrana Celular/metabolismo , Citocinese , Endocitose , Epistasia Genética , Proteínas de Fluorescência Verde/metabolismo , Hipocótilo/metabolismo , Hipocótilo/ultraestrutura , Mutação/genética , Raízes de Plantas/metabolismo , Transporte Proteico , Rede trans-Golgi/ultraestrutura
18.
Sensors (Basel) ; 18(4)2018 Apr 04.
Artigo em Inglês | MEDLINE | ID: mdl-29617343

RESUMO

The dynamic laser speckle (biospeckle) method was tested as a potential tool for the assessment and monitoring of the maturity stage of tomatoes. Two tomato cultivars—Admiro and Starbuck—were tested. The process of climacteric maturation of tomatoes was monitored during a shelf life storage experiment. The biospeckle phenomena were captured using 640 nm and 830 nm laser light wavelength, and analysed using two activity descriptors based on biospeckle pattern decorrelation—C4 and ε. The well-established optical parameters of tomatoes skin were used as a reference method (luminosity, a*/b*, chroma). Both methods were tested with respect to their prediction capabilities of the maturity and destructive indicators of tomatoes—firmness, chlorophyll and carotenoids content. The statistical significance of the tested relationships were investigated by means of linear regression models. The climacteric maturation of tomato fruit was associated with an increase in biospckle activity. Compared to the 830 nm laser wavelength the biospeckle activity measured at 640 nm enabled more accurate predictions of firmness, chlorophyll and carotenoids content. At 640 nm laser wavelength both activity descriptors (C4 and ε) provided similar results, while at 830 nm the ε showed slightly better performance. The linear regression models showed that biospeckle activity descriptors had a higher correlation with chlorophyll and carotenoids content than the a*/b* ratio and luminosity. The results for chroma were comparable with the results for both biospeckle activity indicators. The biospeckle method showed very good results in terms of maturation monitoring and the prediction of the maturity indices of tomatoes, proving the possibility of practical implementation of this method for the determination of the maturity stage of tomatoes.


Assuntos
Lycopersicon esculentum , Carotenoides , Lasers , Luz
19.
Food Chem ; 239: 242-251, 2018 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-28873566

RESUMO

Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order to obtain high quality of dried leaves, which was the aim of this study. The optimization was done using response surface methodology (RSM) for the following factors: microwave power (100, 200, 300W), air temperature (20, 30, 40°C) and pre-treatment variant (ultrasound, steaming and dipping as a control). Total phenolic content (TPC), antioxidant activity, chlorophyll and lutein contents (using UPLC-PDA) were determined in dried leaves. The analysed responses were dependent on the applied drying parameters and the pre-treatment type. The possibility of ultrasound and steam treatment application was proven and the optimal processing conditions were selected.


Assuntos
Petroselinum , Micro-Ondas , Fenóis , Folhas de Planta , Vapor , Ultrassom
20.
Ultrasonics ; 83: 18-25, 2018 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-28693863

RESUMO

The aim of the study was to investigate the influence of ultrasound treatment applied in osmotic solution on bioactive compounds, such as vitamin C, polyphenols, anthocyanins and flavonoids content as well as antioxidant activity in cranberries (Vaccinium oxycoccus). Ultrasound treatment was performed at the frequency of 21kHz for 30 and 60min in two osmotic solutions - 61.5% sucrose and 30% sucrose with an addition of 0.1% of steviol glycosides. Before the ultrasound treatment the material was subjected to cutting or blanching. The obtained results indicated that the influence of ultrasound waves on cranberries depends on a type of bioactive component. The ultrasound treated cranberries as well as the ones subjected to cutting or blanching enhanced by ultrasound were characterized mainly by a lower content of bioactive compounds.


Assuntos
Biopolímeros/química , Biopolímeros/efeitos da radiação , Dessecação/métodos , Osmose/efeitos da radiação , Ondas Ultrassônicas , Vaccinium macrocarpon/química , Vaccinium macrocarpon/efeitos da radiação , Relação Dose-Resposta à Radiação , Conservação de Alimentos/métodos , Doses de Radiação
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