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The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment
It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. T...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911373/ https://www.ncbi.nlm.nih.gov/pubmed/33499383 http://dx.doi.org/10.3390/foods10020226 |
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author | Rybak, Katarzyna Wiktor, Artur Witrowa-Rajchert, Dorota Parniakov, Oleksii Nowacka, Małgorzata |
author_facet | Rybak, Katarzyna Wiktor, Artur Witrowa-Rajchert, Dorota Parniakov, Oleksii Nowacka, Małgorzata |
author_sort | Rybak, Katarzyna |
collection | PubMed |
description | It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods. |
format | Online Article Text |
id | pubmed-7911373 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79113732021-02-28 The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment Rybak, Katarzyna Wiktor, Artur Witrowa-Rajchert, Dorota Parniakov, Oleksii Nowacka, Małgorzata Foods Article It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods. MDPI 2021-01-22 /pmc/articles/PMC7911373/ /pubmed/33499383 http://dx.doi.org/10.3390/foods10020226 Text en © 2021 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 Rybak, Katarzyna Wiktor, Artur Witrowa-Rajchert, Dorota Parniakov, Oleksii Nowacka, Małgorzata The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment |
title | The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment |
title_full | The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment |
title_fullStr | The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment |
title_full_unstemmed | The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment |
title_short | The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment |
title_sort | quality of red bell pepper subjected to freeze-drying preceded by traditional and novel pretreatment |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911373/ https://www.ncbi.nlm.nih.gov/pubmed/33499383 http://dx.doi.org/10.3390/foods10020226 |
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