E-viri
Recenzirano
-
Santos, Newton Carlos; Almeida, Raphael Lucas Jacinto; Albuquerque, Juliana Cruz; de Andrade, Eduardo Wagner Vasconcelos; Gregório, Mailson Gonçalves; Santos, Rebeca Morais Silva; Rodrigues, Thaís Jaciane Araújo; Carvalho, Raniza de Oliveira; Gomes, Michael Marcos de Aquino; Moura, Henrique Valentim; de Figueiredo, Douglas Vinicius Pinheiro; Araújo, Morgana Aragão; Lima, Vitória Régia do Nascimento; Mota, Mércia Melo de Almeida
Chemical engineering and processing, July 2024, 2024-07-00, Letnik: 201Journal Article
Some of the challenges of purple cabbage post-harvest processing and shelf-life is the preservation of its bioactive compounds, especially anthocyanins– a water-soluble pigment of interest due to their health-promoting benefits. The current study proposes the application of ultrasound (US) as a pretreatment prior to convective drying (CD), freeze-drying (FD), spray drying (SD), or spouted bed drying (SB). For this, a Box-Behnken Design (BBD) evaluated the effect of the different drying techniques and selected US amplitudes (20–70 %) and times (4–12 min) on the antioxidant capacity, bioaccessibility, and structural and thermal properties of purple cabbage. The results demonstrated that the amplitude of 80.35 % and 8 min of US, yielded the highest total phenolic compounds (TPC) (80.46 mg GAE/100 g), total anthocyanins (TA) (9.85 mg/100 g), and antioxidant activity (29.74 µM Fe2SO4/g) levels. SD and SB stood out for preserving bioactive compounds, increasing solubility, and reducing powder hygroscopicity. In the Scanning Electron Microscopy (SEM) analysis, CD, FD, and SB exhibited irregular and rough surfaces, while SD displayed spherical particles. Changes in the intensities of Fourier-Transform Infrared Spectroscopy (FT-IR) spectra, especially in the bonds (C = C, 1020 cm−1) in SD and SB, suggest alterations in molecular interactions due to processing and the adjuvant. Differential scanning calorimetry (DSC) indicated that SD displayed greater thermal stability. In conclusion, US pre-treatment and appropriate selection of drying techniques significantly influenced the properties of purple cabbage powder, bringing insights for the food industry regarding the use of drying as a post-harvested treatment of purple cabbage.
Avtor
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Vnos na polico
Trajna povezava
- URL:
Faktor vpliva
Dostop do baze podatkov JCR je dovoljen samo uporabnikom iz Slovenije. Vaš trenutni IP-naslov ni na seznamu dovoljenih za dostop, zato je potrebna avtentikacija z ustreznim računom AAI.
Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Baze podatkov, v katerih je revija indeksirana
Ime baze podatkov | Področje | Leto |
---|
Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
---|
Vir: Osebne bibliografije
in: SICRIS
To gradivo vam je dostopno v celotnem besedilu. Če kljub temu želite naročiti gradivo, kliknite gumb Nadaljuj.