Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection

Food Chemistry

Volumn 161, Issue , 2014, Pages 40-46

  Gamboa Santos, Juliana ^a   Montilla, Antonia ^a   Soria, Ana C ^b   Cárcel, Juan A ^c   García Pérez, José V ^c   Villamiel, Mar ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Convective dehydration; Maillard reaction; Quality parameters; Strawberry; Ultrasound; Vitamin C

Indexed keywords

CHEMICAL REACTIONS; GLYCOSYLATION; INDICATORS (CHEMICAL); TUNGSTEN COMPOUNDS; ULTRASONICS;

COMMERCIAL SAMPLE; ENVIRONMENTALLY-FRIENDLY TECHNOLOGY; MAILLARD REACTION; PHYSICO-CHEMICAL QUALITY; QUALITY PARAMETERS; STRAWBERRY; VITAMIN C; VITAMIN C RETENTION;

FRUITS;

ARGININE; ASCORBIC ACID; LYSINE;

ARTICLE; CHEMICAL PARAMETERS; COMMERCIAL PHENOMENA; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; GLYCATION; NONHUMAN; PHYSICAL CHEMISTRY; STRAWBERRY; THERMODYNAMICS; ULTRASOUND; CHEMISTRY; DRUG EFFECTS; FRAGARIA; FRUIT;

ASCORBIC ACID; CONVECTION; FRAGARIA; FRUIT; MAILLARD REACTION; PHYSICOCHEMICAL PHENOMENA; ULTRASONICS;

EID: 84898970543     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.106     Document Type: Article

References (40)

1. Association of Official Analytical Chemists (AOAC). (1990a). Method 920.151. In Association of Official Analytical Chemists (Eds.), Official methods of analysis of the AOAC (15th ed.). Arlington, VA: EEUU.
2. Association of Official Analytical Chemists (AOAC). (1990b). Method 920.152. In Association of Official Analytical Chemists (Eds.), Official methods of analysis of the AOAC (15th ed.). Arlington, VA: EEUU.
3. 2 treatments in strawberries (Fragaria vesca L. cv. Mara de Bois) Postharvest Biology and Technology 73 2012 63 71
4. V. Böhm, S. Kühnert, H. Rohm, and G. Scholze Improving the nutritional quality of microwave-vacuum dried strawberries: A preliminary study Food Science and Technology International 12 1 2006 67 75
5. J.A. Cárcel, J.V. García-Pérez, J. Benedito, and A. Mulet Food process innovation through new technologies: Use of ultrasound Journal of Food Engineering 110 2012 200 207
6. Commission regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs.
7. M. Corzo-Martínez, N. Corzo, M. Villamiel, and M.D. del Castillo Browning reactions Y.H. Hui, W.K. Nip, L.M.L. Mollet, G. Pañiyath, B.K. Simpson, Food biochemistry and food processing 2012 Blackwell Publishing Iowa, USA
8. A. Del Caro, A. Piga, I. Pinna, P.M. Fenu, and M. Agabbio Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes Journal of Agricultural and Food Chemistry 52 2004 4780 4784
9. D.B. Dennison, and J.R. Kirk Oxygen effect on the degradation of ascorbic acid in a dehydrated food system Journal of Food Science 43 1978 609
10. A. Derossi, T. De Pilli, and A.G. Fiore Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions LWT - Food Science & Technology 43 2010 590 595
11. G. Du, M. Li, F. Ma, and D. Liang Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits Food Chemistry 113 2009 557 562
12. A. El-Beltagy, G.R. Gamea, and A.H.A. Essa Solar drying characteristics of strawberry Journal of Food Engineering 78 2007 456 464
13. A. Frías, G. Clemente, and A. Mulet Potato shrinkage during hot air drying Food Science and Technology International 16 4 2010 337 341
14. J. Frías, E. Peñas, M. Ullate, and C. Vidal-Valverde Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots Journal of Agricultural and Food Chemistry 58 2010 10539 10544
15. J.A. Gallego-Juárez Some applications of air-borne ultrasound to food processing M.J.W. Povey, T.J. Mason, Ultrasound in food processing 1998 Thomson Science London 127 143
16. J. Gamboa-Santos, R. Megías-Pérez, A.C. Soria, A. Olano, A. Montilla, and M. Villamiel Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries Food Chemistry 153 2014 164 170
17. J. Gamboa-Santos, A. Montilla, J.A. Cárcel, M. Villamiel, and J.V. García-Pérez Air-borne ultrasound application in the convective drying of strawberry Journal of Food Engineering 128 2014 132 139
18. J. Gamboa-Santos, A.C. Soria, M. Pérez-Mateos, J.A. Carrasco, A. Montilla, and M. Villamiel Vitamin C and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound Food Chemistry 136 2013 782 788
19. J.V. García-Pérez, C. Ortuño, A. Puig, J.A. Cárcel, and I. Pérez-Munuera Enhancement of water transport and microstructural changes induced by high-intensity ultrasound application on orange peel drying Food Bioprocess Technology 5 2012 2256 2265
20. García-Pérez, J. V., Ozuna, C., Ortuño, C., Cárcel, J. A., & Mulet, A. (2011). Modeling ultrasonically assisted convective drying of eggplant. Drying Technology, 29, 1499SI-1509SI.
21. J.V. García-Pérez, C. Rosselló, J.A. Cárcel, S. de la Fuente, and A. Mulet Effect of air temperature on convective drying assisted by high power ultrasound Defect and Diffusion Forum 258-260 2006 563 574
22. F. Giampieri, S. Tulipani, J.M. Alvarez-Suarez, J.L. Quiles, B. Mezzetti, and M. Battino The strawberry: Composition, nutritional quality, and impact on human health Nutrition 28 2012 9 19
23. A.J. Keutgen, and E. Pawelzik Contribution of amino acids to strawberry fruit quality and their relevance as stress indicators under NaCl salinity Food Chemistry 111 2008 642 647
24. S. Kim, K.W. Lee, J. Park, H.J. Lee, and I.K. Hwang Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum, L.) International Journal of Food Science and Technology 41 1 2006 90 95
25. W.A.M. McMinn, and T.R.A. Magee Kinetics of ascorbic acid degradation and non-enzymic browning in potatoes Chemical Engineering Research & Design 75 1997 223 231
26. Megías-Pérez, R., Gamboa-Santos, J., Soria, A. C., Villamiel, M., & Montilla, A. (2012). Analysis of quality indicators in crunchy vegetable snacks. In XII Reunión Científica de la Sociedad Española de Cromatografía y Técnicas Afines (SECyTA), Tarragona, Spain.
27. R. Megías-Pérez, J. Gamboa-Santos, A.C. Soria, M. Villamiel, and A. Montilla Survey of quality indicators in commercial dehydrated fruits Food Chemistry 150 2014 41 48
28. A. Mulet, J.A. Cárcel, N. Sanjuan, and J. Bon New food drying technologies - Use of ultrasound Food Science and Technology International 9 2003 215 221
29. C. Ortuño, I. Perez-Munuera, A. Puig, E. Riera, and J.V. García-Pérez Influence of power ultrasound application on mass transport and microstructure of orange peel during hot air drying Physics Procedia 3 2010 153 159
30. C. Ozuna, J.A. Cárcel, J.V. García-Pérez, and A. Mulet Improvement of water mechanisms during potato drying by applying ultrasound Journal of the Science of Food and Agriculture 91 2011 2511 2517
31. E. Peñas, B. Sidro, M. Ullate, C. Vidal-Valverde, and J. Frias Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables Food Science and Technology International 2012 1 9
32. A. Puig, I. Perez-Munuera, J.A. Cárcel, I. Hernando, and J.V. García-Pérez Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying Food and Bioproducts Processing 90 2012 624 632
33. J. Ryley The effect of water activity on the stability of vitamins T.E. Hardman, Water and food quality 1989 Elsevier Applied Science New York, USA 325 360
34. M.L. Sanz, M.D. del Castillo, N. Corzo, and A. Olano Formation of Amadori compounds in dehydrated fruits Journal of Agricultural and Food Chemistry 49 2001 5228 5231
35. K. Schössler, T. Thomas, and D. Knorr Modification of cell structure and mass transfer in potato tissue by contact ultrasound Food Research International 49 2012 425 431
36. C. Shih, Z. Pan, T. McHugh, D. Wood, and E. Hirschberg Sequential infrared radiation and freeze-drying method for producing crispy strawberries American Society of Agricultural and Biological Engineers 51 1 2008 205 216
37. D. Shitanda, and N.V. Wanjala Effect of different drying methods on the quality of jute (Corchorus olitorius L.) Drying Technology 24 2006 95 98
38. A.C. Soria, M. Corzo-Martínez, A. Montilla, E. Riera, J. Gamboa-Santos, and M. Villamiel Chemical and physicochemical quality parameters in carrots dehydrated by power ultrasound Journal of Agricultural and Food Chemistry 58 2010 7715 7722
39. A. Wellner, C. Huettl, and T. Henle Formation of Maillard Reaction products during heat treatment of carrots Journal of Agricultural and Food Chemistry 59 2011 7992 7998
40. A. Wojdylo, A. Figiel, and J. Oszmianski Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits Journal of Agricultural and Food Chemistry 57 2009 1337 1343