Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds.

Autor: Fonteles TV; Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil., Leite AK; Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil., Silva AR; Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil., Carneiro AP; Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil., Miguel Ede C; Departamento de Física, Central Analítica, Universidade Federal do Ceará, Campus do Pici, Bloco 922, 60455-900 Fortaleza, Ceará, Brazil., Cavada BS; Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil., Fernandes FA; Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil., Rodrigues S; Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil. Electronic address: sueli@ufc.br.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2016 Jul; Vol. 31, pp. 237-49. Date of Electronic Publication: 2016 Jan 06.
DOI: 10.1016/j.ultsonch.2016.01.003
Abstrakt: The present study has evaluated the effects of power ultrasound pre-treatment on air-drying and bioactive compounds of cashew apple bagasse. The sonication induced the disruption of cashew bagasse parenchyma, which resulted in lower resistance to water diffusion, less hysteresis, and increased rehydration rate. The processing did not affect the lignocellulose fibers or the sclerenchyma cells. For sonicated samples, water activity reached values below 0.4, after 2h of drying, which is appropriate to prevent bacterial and fungi growth. The sorption isotherms of cashew apple bagasse presented sigmoid-shape for all samples and followed the type II according to BET classification. Sonicated cashew apple bagasse showed higher antioxidant activity, higher total phenolic compounds (TPC) and higher vitamin C content when compared to the non-sonicated sample. The increase in TPC and vitamin C contributed to the product antioxidant activity. A slight reduction on Vitamin C bioaccessibility was observed, but the TPC bioaccessibility has increased. Sonication reduced the quality loss of conventional drying treatments improving the quality of the dried product.
(Copyright © 2016 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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