Lee Suan Chua*, Nurul Syafiqah Abd Wahab, John Soo and Zhencheng Lv,
{"title":"渗透脱水对 Jaboticaba 浆果干燥动力学和生物活性特性的影响","authors":"Lee Suan Chua*, Nurul Syafiqah Abd Wahab, John Soo and Zhencheng Lv, ","doi":"10.1021/acsfoodscitech.4c0047310.1021/acsfoodscitech.4c00473","DOIUrl":null,"url":null,"abstract":"<p >This study examined the vacuum drying of jaboticaba berries at temperatures ranging from 40 to 70 °C. Prior to drying, the berries underwent osmotic dehydration using 70% sugar and 10% salt solutions separately. The drying behavior of the osmotically treated berries differed at higher temperatures (60–70 °C). Instead of the usual two falling rate periods, the osmotically treated berries displayed an increasing rate, followed by a falling rate period. The Midilli–Kucuk model satisfactorily described the drying kinetics, and the moisture diffusivity was approximately 4 × 10<sup>–10</sup> m<sup>2</sup>/s, increasing to 1 × 10<sup>–9</sup> m<sup>2</sup>/s at 70 °C. The drying temperature and duration influenced the phenolic compounds, including flavonoids and anthocyanins, as well as the reducing power of the berries. Flavonoids (0.97–1.56 mg of QE/g) were more susceptible to extended drying duration than temperature, while salt-treated berries could prevent rapid degradation of anthocyanins (0.25–0.51 mg of C3G/g) better than sugar-treated berries (0.12–0.50 mg of C3G/g). Nontreated berries demonstrated an IC<sub>50</sub> value of 303.50 μg/mL against the proliferation of lung cancer cells.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2217–2225 2217–2225"},"PeriodicalIF":2.6000,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of Osmotic Dehydration on Drying Kinetics and Bioactive Properties of Jaboticaba Berries\",\"authors\":\"Lee Suan Chua*, Nurul Syafiqah Abd Wahab, John Soo and Zhencheng Lv, \",\"doi\":\"10.1021/acsfoodscitech.4c0047310.1021/acsfoodscitech.4c00473\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >This study examined the vacuum drying of jaboticaba berries at temperatures ranging from 40 to 70 °C. Prior to drying, the berries underwent osmotic dehydration using 70% sugar and 10% salt solutions separately. The drying behavior of the osmotically treated berries differed at higher temperatures (60–70 °C). Instead of the usual two falling rate periods, the osmotically treated berries displayed an increasing rate, followed by a falling rate period. The Midilli–Kucuk model satisfactorily described the drying kinetics, and the moisture diffusivity was approximately 4 × 10<sup>–10</sup> m<sup>2</sup>/s, increasing to 1 × 10<sup>–9</sup> m<sup>2</sup>/s at 70 °C. The drying temperature and duration influenced the phenolic compounds, including flavonoids and anthocyanins, as well as the reducing power of the berries. Flavonoids (0.97–1.56 mg of QE/g) were more susceptible to extended drying duration than temperature, while salt-treated berries could prevent rapid degradation of anthocyanins (0.25–0.51 mg of C3G/g) better than sugar-treated berries (0.12–0.50 mg of C3G/g). Nontreated berries demonstrated an IC<sub>50</sub> value of 303.50 μg/mL against the proliferation of lung cancer cells.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"4 9\",\"pages\":\"2217–2225 2217–2225\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-08-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00473\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00473","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of Osmotic Dehydration on Drying Kinetics and Bioactive Properties of Jaboticaba Berries
This study examined the vacuum drying of jaboticaba berries at temperatures ranging from 40 to 70 °C. Prior to drying, the berries underwent osmotic dehydration using 70% sugar and 10% salt solutions separately. The drying behavior of the osmotically treated berries differed at higher temperatures (60–70 °C). Instead of the usual two falling rate periods, the osmotically treated berries displayed an increasing rate, followed by a falling rate period. The Midilli–Kucuk model satisfactorily described the drying kinetics, and the moisture diffusivity was approximately 4 × 10–10 m2/s, increasing to 1 × 10–9 m2/s at 70 °C. The drying temperature and duration influenced the phenolic compounds, including flavonoids and anthocyanins, as well as the reducing power of the berries. Flavonoids (0.97–1.56 mg of QE/g) were more susceptible to extended drying duration than temperature, while salt-treated berries could prevent rapid degradation of anthocyanins (0.25–0.51 mg of C3G/g) better than sugar-treated berries (0.12–0.50 mg of C3G/g). Nontreated berries demonstrated an IC50 value of 303.50 μg/mL against the proliferation of lung cancer cells.