Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes
| Autor: | Javad Hesari, Donatella Peressini, Seyed Hadi Peighambardoust, Roghieh Sakooei-Vayghan |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
food.ingredient
Pectin Apricot Prunus armeniaca Sonication Color β-Carotene Ascorbic Acid engineering.material 01 natural sciences Citric Acid Analytical Chemistry Edible coating 0404 agricultural biotechnology food Coating Phenols Osmotic dehydration Ultrasound Sorbitol Food science Desiccation Sorbitol solution Vitamin C Chemistry Antioxidant capacity 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine beta Carotene 040401 food science 0104 chemical sciences Spectrophotometry Dried apricot engineering Pectins Food Science |
| Zdroj: | Food chemistry. 311 |
| ISSN: | 1873-7072 |
| Popis: | The objective of this study was to investigate the effect of osmotic dehydration (with and without sonication) and the use of different types of edible coating on functional and color parameters of dried apricot. Osmotic pretreatment was carried out in sorbitol solution of 35 °Brix at 55 °C for 30 and 45 min. Two levels of ultrasound frequency (25 and 35 kHz) were tested. Samples were coated using pectin + citric acid (CA), pectin + ascorbic acid (AA) and pectin alone after osmotic treatment and were dried at 60 °C. The results revealed that ultrasound assisted osmotic dehydration (UOD) led to the loss of total phenolic compounds (TPC) and vitamin C compared to osmotic dehydration (OD). TPC and β-carotene contents decreased with the increase in sonication frequency from 25 to 35 kHz. However, UOD pretreated samples showed higher antioxidant capacity and β-carotene content than OD apricots. OD improved color of hot-air dried apricot compared to UOD pretreatment. The use of pectin + AA coating increased TPC and vitamin C retention and total antioxidant activity of OD or UOD pretreated samples compared to pectin or pectin + CA coatings. UOD and pectin + AA coated samples showed lower L* and b*, and higher a* values, whereas coating with CA improved color of dried apricot cubes. Coatings containing CA or AA promoted β-carotene retention in dried apricot pretreated by OD and UOD. |
| Databáze: | OpenAIRE |
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