TY - JOUR
T1 - Convective drying kinetics of strawberry (Fragaria ananassa)
T2 - Effects on antioxidant activity, anthocyanins and total phenolic content
AU - Méndez-Lagunas, Lilia
AU - Rodríguez-Ramírez, Juan
AU - Cruz-Gracida, Marlene
AU - Sandoval-Torres, Sadoth
AU - Barriada-Bernal, Gerardo
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/9/1
Y1 - 2017/9/1
N2 - The thermal drying effects on strawberries were investigated in terms of the kinetics of antioxidant activity (AA), anthocyanins (A) and total phenolic compound content (TPC), as well as the final colour. The evaluated drying temperatures were 50 and 60 °C with an air rate of 1.5 m/s. The 2,2-diphenyl-2-picryl-hydrazyl, pH differential and Folin–Ciocalteu methods were used to assess the antioxidant properties. The kinetics of TPC and AA showed an initial and final period of degradation attributed to inhibition of enzymes. A plateau between these two periods suggests that under certain conditions of temperature and water content, no degradation reactions occurred. Final losses of up to 74, 45 and 78% were found for AA, A and TPC, respectively. The total colour change (ΔE) was lesser degree at 60 than 50 °C. Thermal degradation of the antioxidant compounds followed a first-order reaction kinetics and the degradation rate constants (k) were calculated.
AB - The thermal drying effects on strawberries were investigated in terms of the kinetics of antioxidant activity (AA), anthocyanins (A) and total phenolic compound content (TPC), as well as the final colour. The evaluated drying temperatures were 50 and 60 °C with an air rate of 1.5 m/s. The 2,2-diphenyl-2-picryl-hydrazyl, pH differential and Folin–Ciocalteu methods were used to assess the antioxidant properties. The kinetics of TPC and AA showed an initial and final period of degradation attributed to inhibition of enzymes. A plateau between these two periods suggests that under certain conditions of temperature and water content, no degradation reactions occurred. Final losses of up to 74, 45 and 78% were found for AA, A and TPC, respectively. The total colour change (ΔE) was lesser degree at 60 than 50 °C. Thermal degradation of the antioxidant compounds followed a first-order reaction kinetics and the degradation rate constants (k) were calculated.
KW - Anthocyanins
KW - Antioxidant activity
KW - Drying
KW - Phenolics
KW - Strawberry
UR - http://www.scopus.com/inward/record.url?scp=85015438465&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.03.010
DO - 10.1016/j.foodchem.2017.03.010
M3 - Artículo
C2 - 28407898
SN - 0308-8146
VL - 230
SP - 174
EP - 181
JO - Food Chemistry
JF - Food Chemistry
ER -