Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s13197-018-3369-6 http://hdl.handle.net/11449/188259 |
Resumo: | With the objective of utilizing agro-industrial by-products and enhancing the quality attributes of dehydrated fruits, this study evaluated the effects of edible pectin-based coatings containing disintegrated guava by-products (up to 50% concentration) and drying temperatures (46–74 °C) on the drying kinetics and nutritional properties of dried red guava. Coatings were applied to guava slices prior to hot-air drying. A central composite rotatable design was used to optimize carotenoid and phenolic compound retention. The effects of the edible coating compositions combined with the drying temperatures affected the effectiveness of the film as a barrier to carotenoid oxidation. Total phenolic compound retention, however, was affected only by temperature. Responses were simultaneously optimized, and high carotenoid and total phenolic retentions were obtained at approximately 60 °C with 25% by-product concentration. The effective water diffusivities were mainly affected by temperature. Consequently, the coatings improved nutritional quality without having a major impact on drying times. |
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Repositório Institucional da UNESP |
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Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guavaBioactive compoundsCarotenoidsDesirability approachDiffusionPsidium guajava LTotal phenolic compoundsWith the objective of utilizing agro-industrial by-products and enhancing the quality attributes of dehydrated fruits, this study evaluated the effects of edible pectin-based coatings containing disintegrated guava by-products (up to 50% concentration) and drying temperatures (46–74 °C) on the drying kinetics and nutritional properties of dried red guava. Coatings were applied to guava slices prior to hot-air drying. A central composite rotatable design was used to optimize carotenoid and phenolic compound retention. The effects of the edible coating compositions combined with the drying temperatures affected the effectiveness of the film as a barrier to carotenoid oxidation. Total phenolic compound retention, however, was affected only by temperature. Responses were simultaneously optimized, and high carotenoid and total phenolic retentions were obtained at approximately 60 °C with 25% by-product concentration. The effective water diffusivities were mainly affected by temperature. Consequently, the coatings improved nutritional quality without having a major impact on drying times.Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences (IBILCE) UNESP São Paulo State University, Rua Cristóvão Colombo, 2265Department of Computer Science and Statistic Institute of Biosciences Language and Physical Sciences (IBILCE) UNESP São Paulo State University, Rua Cristóvão Colombo, 2265Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences (IBILCE) UNESP São Paulo State University, Rua Cristóvão Colombo, 2265Department of Computer Science and Statistic Institute of Biosciences Language and Physical Sciences (IBILCE) UNESP São Paulo State University, Rua Cristóvão Colombo, 2265Universidade Estadual Paulista (Unesp)Todisco, Katieli Martins [UNESP]Janzantti, Natália Soares [UNESP]Santos, Adriana Barbosa [UNESP]Galli, Felipe Sestari [UNESP]Mauro, Maria Aparecida [UNESP]2019-10-06T16:02:21Z2019-10-06T16:02:21Z2018-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article4735-4746http://dx.doi.org/10.1007/s13197-018-3369-6Journal of Food Science and Technology, v. 55, n. 12, p. 4735-4746, 2018.0975-84020022-1155http://hdl.handle.net/11449/18825910.1007/s13197-018-3369-62-s2.0-8505551897724057068287514940628518324010655Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technologyinfo:eu-repo/semantics/openAccess2021-10-23T09:26:50Zoai:repositorio.unesp.br:11449/188259Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:49:41.577806Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava |
title |
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava |
spellingShingle |
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava Todisco, Katieli Martins [UNESP] Bioactive compounds Carotenoids Desirability approach Diffusion Psidium guajava L Total phenolic compounds |
title_short |
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava |
title_full |
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava |
title_fullStr |
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava |
title_full_unstemmed |
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava |
title_sort |
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava |
author |
Todisco, Katieli Martins [UNESP] |
author_facet |
Todisco, Katieli Martins [UNESP] Janzantti, Natália Soares [UNESP] Santos, Adriana Barbosa [UNESP] Galli, Felipe Sestari [UNESP] Mauro, Maria Aparecida [UNESP] |
author_role |
author |
author2 |
Janzantti, Natália Soares [UNESP] Santos, Adriana Barbosa [UNESP] Galli, Felipe Sestari [UNESP] Mauro, Maria Aparecida [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Todisco, Katieli Martins [UNESP] Janzantti, Natália Soares [UNESP] Santos, Adriana Barbosa [UNESP] Galli, Felipe Sestari [UNESP] Mauro, Maria Aparecida [UNESP] |
dc.subject.por.fl_str_mv |
Bioactive compounds Carotenoids Desirability approach Diffusion Psidium guajava L Total phenolic compounds |
topic |
Bioactive compounds Carotenoids Desirability approach Diffusion Psidium guajava L Total phenolic compounds |
description |
With the objective of utilizing agro-industrial by-products and enhancing the quality attributes of dehydrated fruits, this study evaluated the effects of edible pectin-based coatings containing disintegrated guava by-products (up to 50% concentration) and drying temperatures (46–74 °C) on the drying kinetics and nutritional properties of dried red guava. Coatings were applied to guava slices prior to hot-air drying. A central composite rotatable design was used to optimize carotenoid and phenolic compound retention. The effects of the edible coating compositions combined with the drying temperatures affected the effectiveness of the film as a barrier to carotenoid oxidation. Total phenolic compound retention, however, was affected only by temperature. Responses were simultaneously optimized, and high carotenoid and total phenolic retentions were obtained at approximately 60 °C with 25% by-product concentration. The effective water diffusivities were mainly affected by temperature. Consequently, the coatings improved nutritional quality without having a major impact on drying times. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 2019-10-06T16:02:21Z 2019-10-06T16:02:21Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s13197-018-3369-6 Journal of Food Science and Technology, v. 55, n. 12, p. 4735-4746, 2018. 0975-8402 0022-1155 http://hdl.handle.net/11449/188259 10.1007/s13197-018-3369-6 2-s2.0-85055518977 2405706828751494 0628518324010655 |
url |
http://dx.doi.org/10.1007/s13197-018-3369-6 http://hdl.handle.net/11449/188259 |
identifier_str_mv |
Journal of Food Science and Technology, v. 55, n. 12, p. 4735-4746, 2018. 0975-8402 0022-1155 10.1007/s13197-018-3369-6 2-s2.0-85055518977 2405706828751494 0628518324010655 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Science and Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
4735-4746 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128569543491584 |