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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava

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Author(s):
Todisco, Katieli Martins [1] ; Janzantti, Natalia Soares [1] ; Santos, Adriana Barbosa [2] ; Galli, Felipe Sestari [1] ; Mauro, Maria Aparecida [1]
Total Authors: 5
Affiliation:
[1] Sao Paulo State Univ, UNESP, Inst Biosci Language & Phys Sci IBILCE, Dept Food Engn & Technol, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Sao Paulo State Univ, UNESP, Inst Biosci Language & Phys Sci IBILCE, Dept Comp Sci & Stat, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 12, p. 4735-4746, DEC 2018.
Web of Science Citations: 1
Abstract

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 degrees 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 degrees 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. (AU)

FAPESP's process: 14/11514-8 - Fruits and vegetables dehydrated and minimally processed: use of multianalytical techniques to evaluate microstructural modifications and their effects on the quality
Grantee:Maria Aparecida Mauro
Support Opportunities: Regular Research Grants