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Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties
The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC)...
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/PMC8065409/ https://www.ncbi.nlm.nih.gov/pubmed/33916079 http://dx.doi.org/10.3390/antiox10040548 |
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author | Grández-Yoplac, Dorila E. Mori-Mestanza, Diner Muñóz-Astecker, Lucas D. Cayo-Colca, Ilse S. Castro-Alayo, Efraín M. |
author_facet | Grández-Yoplac, Dorila E. Mori-Mestanza, Diner Muñóz-Astecker, Lucas D. Cayo-Colca, Ilse S. Castro-Alayo, Efraín M. |
author_sort | Grández-Yoplac, Dorila E. |
collection | PubMed |
description | The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90 °C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10(−2) ± 4.68 × 10(−3) and 1.21 × 10(−1) ± 2.31 × 10(−2) h(−1), and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50 °C and the highest degradation (68.54%) in 6 h at 90 °C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation. |
format | Online Article Text |
id | pubmed-8065409 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-80654092021-04-25 Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties Grández-Yoplac, Dorila E. Mori-Mestanza, Diner Muñóz-Astecker, Lucas D. Cayo-Colca, Ilse S. Castro-Alayo, Efraín M. Antioxidants (Basel) Article The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90 °C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10(−2) ± 4.68 × 10(−3) and 1.21 × 10(−1) ± 2.31 × 10(−2) h(−1), and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50 °C and the highest degradation (68.54%) in 6 h at 90 °C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation. MDPI 2021-04-01 /pmc/articles/PMC8065409/ /pubmed/33916079 http://dx.doi.org/10.3390/antiox10040548 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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/ (https://creativecommons.org/licenses/by/4.0/) ). |
spellingShingle | Article Grández-Yoplac, Dorila E. Mori-Mestanza, Diner Muñóz-Astecker, Lucas D. Cayo-Colca, Ilse S. Castro-Alayo, Efraín M. Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties |
title | Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties |
title_full | Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties |
title_fullStr | Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties |
title_full_unstemmed | Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties |
title_short | Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties |
title_sort | kinetics drying of blackberry bagasse and degradation of anthocyanins and bioactive properties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065409/ https://www.ncbi.nlm.nih.gov/pubmed/33916079 http://dx.doi.org/10.3390/antiox10040548 |
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