The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400583 |
Resumo: | Abstract The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying characteristics of the product. In addition, an unsteady-state diffusion equation was numerically solved considering both product shrinkage and a variable mass Biot number in boundary condition to accurately estimate water diffusivity in a process with external resistance to mass transfer. Results revealed that the Aghbashlo model accurately reproduced the experimental behavior. As expected, water diffusivities, corrected for shrinkage, increased with the use of higher drying temperatures, with values in the range of 1.80-3.19 to ×10-9 m2/s. On the other hand, while drying caused a reduction in product lightness (24-31%) and total phenolic content (20-28%), the antioxidant capacity of dried noni was high (82-93% DPPH inhibition), which is advantageous for the further storage or processing of this fruit. |
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The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)antioxidantsnatural convectionnoni dryingAbstract The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying characteristics of the product. In addition, an unsteady-state diffusion equation was numerically solved considering both product shrinkage and a variable mass Biot number in boundary condition to accurately estimate water diffusivity in a process with external resistance to mass transfer. Results revealed that the Aghbashlo model accurately reproduced the experimental behavior. As expected, water diffusivities, corrected for shrinkage, increased with the use of higher drying temperatures, with values in the range of 1.80-3.19 to ×10-9 m2/s. On the other hand, while drying caused a reduction in product lightness (24-31%) and total phenolic content (20-28%), the antioxidant capacity of dried noni was high (82-93% DPPH inhibition), which is advantageous for the further storage or processing of this fruit.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400583Food Science and Technology v.36 n.4 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.00415info:eu-repo/semantics/openAccessMIRELES-ARRIAGA,Ana IsabelRUIZ-LÓPEZ,Irving IsraelHERNÁNDEZ-GARCÍA,Pedro AbelESPINOSA-AYALA,EnriqueLÓPEZ-MARTÍNEZ,Leticia XóchitlMÁRQUEZ-MOLINA,Ofeliaeng2016-12-15T00:00:00Zoai:scielo:S0101-20612016000400583Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-12-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) |
title |
The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) |
spellingShingle |
The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) MIRELES-ARRIAGA,Ana Isabel antioxidants natural convection noni drying |
title_short |
The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) |
title_full |
The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) |
title_fullStr |
The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) |
title_full_unstemmed |
The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) |
title_sort |
The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) |
author |
MIRELES-ARRIAGA,Ana Isabel |
author_facet |
MIRELES-ARRIAGA,Ana Isabel RUIZ-LÓPEZ,Irving Israel HERNÁNDEZ-GARCÍA,Pedro Abel ESPINOSA-AYALA,Enrique LÓPEZ-MARTÍNEZ,Leticia Xóchitl MÁRQUEZ-MOLINA,Ofelia |
author_role |
author |
author2 |
RUIZ-LÓPEZ,Irving Israel HERNÁNDEZ-GARCÍA,Pedro Abel ESPINOSA-AYALA,Enrique LÓPEZ-MARTÍNEZ,Leticia Xóchitl MÁRQUEZ-MOLINA,Ofelia |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
MIRELES-ARRIAGA,Ana Isabel RUIZ-LÓPEZ,Irving Israel HERNÁNDEZ-GARCÍA,Pedro Abel ESPINOSA-AYALA,Enrique LÓPEZ-MARTÍNEZ,Leticia Xóchitl MÁRQUEZ-MOLINA,Ofelia |
dc.subject.por.fl_str_mv |
antioxidants natural convection noni drying |
topic |
antioxidants natural convection noni drying |
description |
Abstract The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying characteristics of the product. In addition, an unsteady-state diffusion equation was numerically solved considering both product shrinkage and a variable mass Biot number in boundary condition to accurately estimate water diffusivity in a process with external resistance to mass transfer. Results revealed that the Aghbashlo model accurately reproduced the experimental behavior. As expected, water diffusivities, corrected for shrinkage, increased with the use of higher drying temperatures, with values in the range of 1.80-3.19 to ×10-9 m2/s. On the other hand, while drying caused a reduction in product lightness (24-31%) and total phenolic content (20-28%), the antioxidant capacity of dried noni was high (82-93% DPPH inhibition), which is advantageous for the further storage or processing of this fruit. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400583 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400583 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.00415 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.4 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126321130995712 |