Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry.

Autor: Salehi F; Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. Electronic address: F.Salehi@Basu.ac.ir., Ghazvineh S; Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran., Inanloodoghouz M; Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2023 Oct; Vol. 99, pp. 106565. Date of Electronic Publication: 2023 Aug 23.
DOI: 10.1016/j.ultsonch.2023.106565
Abstrakt: The target of this study was to examine the influence of ultrasound pretreatment and edible coatings (xanthan, guar, and wild sage seed gums) on the total phenols content, antioxidant potential, mass transfer rate, effective moisture diffusivity (D eff ), and rehydration rate of sweet cherries (SC). For the edible coating of SC, a 0.2% gum solution (xanthan, guar, and wild sage seed) was prepared and the SC were dipped into the aqueous solution. Also, the ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 3 min. The gums coating increased the total phenols content, antioxidant properties, and drying time and decreased the D eff values. The highest value of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (61.04 ± 2.09%) was observed on coated SC by guar gum. The mean drying times for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 130, 160, 175, and 140 min, respectively. In this study, the SC D eff as determined by the second Fick law varied from 1.39 × 10 -9  m 2 /s to 2.46 × 10 -9  m 2 /s. The Midilli model gave the best results for describing single-layer drying of SC. The mean rehydration ratio for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 141.81, 167.26, 176.21, and 156.87 %, respectively. Considering the total phenols content, antioxidant activity, and rehydration ratio, edible coating and ultrasonic pretreatment will be more promising for SC pretreatment before drying and other processes.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Author(s). Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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