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Microwave and ultrasound pre-treatments for drying of the “Rocha” Pear: impact on phytochemical parameters, color changes and drying kinetics

2021Journal article Open access
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dc.contributor.authorOnal, Begum
dc.contributor.authorAdiletta, Giuseppina
dc.contributor.authorMatteo, Marisa Di
dc.contributor.authorRusso, Paola
dc.contributor.authorRamos, Inês Nunes
dc.contributor.authorSilva, Cristina
dc.date.accessioned2021-05-10T14:36:43Z
dc.date.available2021-05-10T14:36:43Z
dc.date.issued2021
dc.description.abstractThe objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods10040853pt_PT
dc.identifier.eid85104984622
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8070754
dc.identifier.pmid33919879
dc.identifier.urihttp://hdl.handle.net/10400.14/32964
dc.identifier.wos000643005400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subject“Rocha” pearpt_PT
dc.subjectUltrasoundpt_PT
dc.subjectMicrowavept_PT
dc.subjectDryingpt_PT
dc.subjectQuality characteristicspt_PT
dc.subjectEmpirical modelspt_PT
dc.titleMicrowave and ultrasound pre-treatments for drying of the “Rocha” Pear: impact on phytochemical parameters, color changes and drying kineticspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue4pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNameADILETTA
person.familyNameDi Matteo
person.familyNameRusso
person.familyNameRamos
person.familyNameSilva
person.givenNameGIUSEPPINA
person.givenNameMarisa
person.givenNamePaola
person.givenNameInês
person.givenNameCristina
person.identifier1473674
person.identifier.ciencia-id7913-12FC-8DE9
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-2013-3367
person.identifier.orcid0000-0003-1650-9656
person.identifier.orcid0000-0001-6877-6356
person.identifier.orcid0000-0002-8390-0690
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridI-9890-2017
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id37561011900
person.identifier.scopus-author-id9637534800
person.identifier.scopus-author-id55366931400
person.identifier.scopus-author-id7006766707
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8799c411-8f76-44b5-be6c-fd078dd9eaa0
relation.isAuthorOfPublication9144abb0-2455-4630-ae78-6e1004f5e6a1
relation.isAuthorOfPublicationc7bf3334-014b-44ab-ad1c-5bf5396ca0a9
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relation.isAuthorOfPublication.latestForDiscovery9144abb0-2455-4630-ae78-6e1004f5e6a1

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