Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin

Author(s)

Rojas, Meliza Lindsay ^{[1, 2, 3]} ; Augusto, Pedro Esteves Duarte ^{[4, 3]} ; Carcel, Juan Andres ^[2]

Affiliation

^[1] Univ Privada Norte, Direcc Invest & Desarrollo, Trujillo - Peru

^[2] Univ Politecn Valencia UPV, Anal & Simulat Agrofood Proc Grp ASPA, Dept Food Technol, Cami Vera S-N, Valencia 46022 - Spain

^[3] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba - Brazil

^[4] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo - Brazil

• Document type: Journal article
• Source: Journal of the Science of Food and Agriculture; v. 101, n. 5, p. 2078-2089, MAR 30 2021.
• Web of Science Citations: 0

Abstract

BACKGROUND An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL L-1) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 degrees C, 1 m s(-1)) by convective and ultrasound-assisted convective (21.77 kHz, 20.5 kW m(-3)) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS The anthocyanins did not influence the drying kinetics. In contrast, time reduction was > 50% by using both ethanol pre-treatments and ultrasound. Ethanol pre-treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre-treatments and after drying (L{*},b{*},h degrees decrease, anda{*} increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION The results point that ethanol pre-treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre-treatments, the nutritional properties of dried samples were better retained. (c) 2020 Society of Chemical Industry (AU)

• FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
• Grantee: MARIA ANTONIA CALORI
• Support Opportunities: Regular Research Grants