超声波-乙醇预处理对对流干燥法干燥 BRS Vitória 葡萄的动力学、再水化、质量参数和官能团的影响

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Nathalia Barbosa da Silva, Attilio Converti, Maria Inês Sucupira Maciel
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引用次数: 0

摘要

本研究旨在探讨超声波预处理对改善 BRS 维多利亚葡萄对流干燥的影响。为此,研究人员分析了未经任何预处理的样品(对照组)以及经超声波和水(USW)或乙醇(USEtOH)预处理的样品。通过傅立叶变换红外光谱法研究了其对干燥和再水化动力学、质量参数、总酚含量、抗氧化能力和官能团的影响。结果表明,使用超声波和乙醇进行预处理后,葡萄的干燥时间缩短了约 64%。Weibull 模型是描述葡萄再水化动力学的最佳模型。经过 USEtOH 预处理的样品在两个测试温度(25 和 50 °C)下都表现出最大的复水率,尤其是在最高温度下。在质量参数方面,可溶性固形物含量和颜色变化受到预处理的影响,USEtOH 显著降低了葡萄的水分活性,干燥后的颜色也有明显变化。总酚的含量在超声波预处理后降低,但在干燥过程中增加,USEtOH 能更好地保留这些化合物。抗氧化能力受到干燥的影响,但超声波预处理减轻了损失。官能团分析表明,预处理能够保留傅立叶变换红外光谱(FTIR)确定的几个官能团。这些结果凸显了新出现的非热处理技术作为烘干 BRS 维多利亚葡萄的预处理方法的潜力,建议将其应用于食品工业。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of Ultrasound-Ethanol Pretreatment on Drying Kinetics, Rehydration, Quality Parameters, and Functional Groups of BRS Vitória Grape Using Convective Drying

Effect of Ultrasound-Ethanol Pretreatment on Drying Kinetics, Rehydration, Quality Parameters, and Functional Groups of BRS Vitória Grape Using Convective Drying

The aim of this study was to investigate the effects of ultrasound pretreatment to improve BRS Vitória grape convective drying. For this purpose, samples without any pretreatment (control) and samples pretreated with ultrasound and water (USW) or ethanol (USEtOH) were analyzed. The effects on drying and rehydration kinetics, quality parameters, total phenolic content, antioxidant capacity, and functional groups were studied through FTIR spectrometry. The results showed that the pretreatment with ultrasound and ethanol reduced the grape’s drying time by approximately 64%. The Weibull model was the best model to describe the kinetics of grape rehydration. USEtOH-pretreated samples exhibited the greatest rehydration ratio at both tested temperatures (25 and 50 °C), especially at the highest one. In terms of quality parameters, soluble solids content and color change were influenced by pretreatments, with USEtOH showing a substantial reduction in grape water activity and significant color change after drying. The content of total phenolics decreased after ultrasound pretreatments but increased during drying, with USEtOH showing better retention of these compounds. Antioxidant capacity was affected by drying, but ultrasound pretreatments mitigated losses. Functional group analysis revealed that pretreatments were able to preserve several groups identified by FTIR. These results highlighted the potential of emerging and non-thermal technologies as pretreatments for drying BRS Vitória grapes, which suggests their use in food industry applications.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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