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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...

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Autores principales: Rybak, Katarzyna, Wiktor, Artur, Witrowa-Rajchert, Dorota, Parniakov, Oleksii, Nowacka, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
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.
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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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