Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit
| Autor: | Fernando Romero, F. Pirce, Thais Maria Ferreira de Souza Vieira, Erick Scheuermann, Severino Matias de Alencar, Thalita Riquelme Augusto-Obara |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Antioxidant Oxygen radical absorbance capacity DPPH medicine.medical_treatment Osmosis 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology FRUTAS 010608 biotechnology medicine Dehydration Food science biology 04 agricultural and veterinary sciences Ugni molinae biology.organism_classification medicine.disease 040401 food science chemistry Polyphenol Ferric Original Article Food Science medicine.drug |
| Zdroj: | J Food Sci Technol Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | The effects of pretreatment with ultrasound and an osmotic solution combined with hot air convection drying on the total polyphenol content (TPC), antioxidant activity and microstructural of murtilla skin fruit were evaluated. The effects of ultrasound frequency (0 and 130 kHz), osmotic solution concentration (0 and 70 °Brix) and time (60 or 120 min) on the TPC and the antioxidant activities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays were evaluated. The TPC and DPPH antioxidant activity decreased significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|