The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
| Autor: | Charfedinne Ayed, María del Mar Camacho, Nuria Martínez-Navarrete, Timothy J. Foster, Marilú Andrea Silva-Espinoza |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Health (social science) Antioxidant colour medicine.medical_treatment vitamin C antioxidant activity Plant Science Orange (colour) mechanical properties lcsh:Chemical technology Shelf life 01 natural sciences Health Professions (miscellaneous) Microbiology Article pressure chemistry.chemical_compound Freeze-drying 0404 agricultural biotechnology Nutrient 010608 biotechnology medicine lcsh:TP1-1185 Food science Water content total carotenoids total phenols Vitamin C Chemistry freezing rate 04 agricultural and veterinary sciences shelf temperature 040401 food science Bioactive compound Food Science |
| Zdroj: | Foods Volume 9 Issue 1 Foods, Vol 9, Iss 1, p 32 (2019) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9010032 |
| Popis: | Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, &beta carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and &beta carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 ° C). |
| Databáze: | OpenAIRE |
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