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Assessment of nutritional quality and color parameters of convective dried watercress (Nasturtium officinale)

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dc.contributor.authorEk, Pichmony
dc.contributor.authorAraújo, Ana C.
dc.contributor.authorOliveira, Sara M.
dc.contributor.authorRamos, Inês N.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2018-11-05T15:50:17Z
dc.date.available2018-11-05T15:50:17Z
dc.date.issued2018
dc.description.abstractThe purpose of this study was to evaluate the drying characteristics and the effects of convective drying temperature on quality attrib0utes of watercress, without any pretreatment. Drying temperatures of 40, 55, and 70 8C resulted in drying times of 230, 119, and 92 min, respectively. The nutritional parameters were negatively correlated with the drying temperature. Retentions of 12.563.8272.864.2%, 51.163.3280.464.8%, and 44.366.1292.1612.2% were obtained for vitamin C, total phenolic compounds, and total antioxidant capacity, respectively. Increased values of TCD (total color difference) and BI (browning index), and higher chlorophylls losses (26.163.9255.6614.9%) were also observed as the drying temperature increased. In conclusion, although longer drying periods are required for lower drying temperatures, these are more profitable in terms of watercress nutritional features and overall quality to the consumer.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationEk, P., Araújo, A.C., Oliveira, S.M., Ramos, I.N., Brandão, T.R.S., Silva, C.L.M. (2018). Assessment of nutritional quality and color parameters of convective dried watercress (Nasturtium officinale). Journal of Food Processing and Preservation, 42(2), art. no. e13459pt_PT
dc.identifier.doi10.1111/jfpp.13459pt_PT
dc.identifier.eid85041458265
dc.identifier.eissn1745-4549
dc.identifier.urihttp://hdl.handle.net/10400.14/25948
dc.identifier.wos000424261300044
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationStudies on vegetables drying: development of new value-added products
dc.relationExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
dc.titleAssessment of nutritional quality and color parameters of convective dried watercress (Nasturtium officinale)pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStudies on vegetables drying: development of new value-added products
oaire.awardTitleExploitation of bioactive and nutritive compounds from waste parts of fruits, seeking development of new strategies for adding value to fruit waste
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F74815%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F75430%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F101179%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage9
oaire.citation.issue2
oaire.citation.startPage1
oaire.citation.titleJournal of Food Processing and Preservationpt_PT
oaire.citation.volume42
oaire.fundingStreamSFRH
oaire.fundingStream5876
person.familyNameOliveira
person.familyNameRamos
person.familyNameBrandão
person.familyNameSilva
person.givenNameSara
person.givenNameInês
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7913-12FC-8DE9
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0003-0649-2694
person.identifier.orcid0000-0002-8390-0690
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridM-5180-2013
person.identifier.ridI-9890-2017
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id16022986400
person.identifier.scopus-author-id7006766707
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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