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The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water con...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022254/ https://www.ncbi.nlm.nih.gov/pubmed/31905861 http://dx.doi.org/10.3390/foods9010032 |
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author | Silva-Espinoza, Marilú A. Ayed, Charfedinne Foster, Timothy Camacho, María del Mar Martínez-Navarrete, Nuria |
author_facet | Silva-Espinoza, Marilú A. Ayed, Charfedinne Foster, Timothy Camacho, María del Mar Martínez-Navarrete, Nuria |
author_sort | Silva-Espinoza, Marilú A. |
collection | PubMed |
description | Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 °C). |
format | Online Article Text |
id | pubmed-7022254 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-70222542020-03-09 The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree Silva-Espinoza, Marilú A. Ayed, Charfedinne Foster, Timothy Camacho, María del Mar Martínez-Navarrete, Nuria Foods Article Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 °C). MDPI 2019-12-30 /pmc/articles/PMC7022254/ /pubmed/31905861 http://dx.doi.org/10.3390/foods9010032 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Silva-Espinoza, Marilú A. Ayed, Charfedinne Foster, Timothy Camacho, María del Mar Martínez-Navarrete, Nuria The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree |
title | The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree |
title_full | The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree |
title_fullStr | The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree |
title_full_unstemmed | The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree |
title_short | The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree |
title_sort | impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022254/ https://www.ncbi.nlm.nih.gov/pubmed/31905861 http://dx.doi.org/10.3390/foods9010032 |
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