The low operating temperatures employed in atmospheric freeze-drying permits an effective drying of heat sensitive products, without any impairment of their quality attributes. When using power ultrasound, the drying rate can be increased, thus reducing the process duration. However, ultrasound can also affect the product quality. The aim of this study was to evaluate the effect of various drying process variables, namely air temperature and velocity, ultrasound power and sample size, on the antioxidant properties of eggplant (Solanum Melongena L.) samples. For this reason, drying experiments were carried out at different drying temperatures (-5, -7.5, -10 °C), power ultrasound levels (0, 25, 50 W; 21.9 kHz) and air velocities (2, 5 m s-1) using different sample sizes (8.8 mm and 17.6 mm cube side). The ascorbic acid content (Jagota and Dani method), total phenolic content (Folin-Ciocalteau method), and the antioxidant capacity (FRAP method) of the dried products were considered as quality indicators of the dried samples. The increase in air velocity and temperature, as well as the sample size, significantly reduced the antioxidant potential of the dried samples (p-value < 0.05). For a given sample size, the application of ultrasound, at the acoustic power levels tested, did not produce significant effects on the antioxidant indicators considered. Temperature measurements inside the drying sample showed a non-negligible temperature rise when acoustic power was applied.
On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant / Colucci, D.; Fissore, D.; Rossello, C.; Carcel, J. A.. - In: FOOD RESEARCH INTERNATIONAL. - ISSN 0963-9969. - STAMPA. - 106(2018), pp. 580-588.
|Titolo:||On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant|
|Data di pubblicazione:||2018|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.foodres.2018.01.022|
|Appare nelle tipologie:||1.1 Articolo in rivista|
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