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Effects of convective air drying temperature on nutritional quality and colour of watercress (Nasturtium officinale)

2015Conference object Restricted access
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dc.contributor.authorPichmony, E. K.
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.accessioned2016-04-20T18:42:13Z
dc.date.available2016-04-20T18:42:13Z
dc.date.issued2015
dc.description.abstractWatercress (Nasturtium officinale) is one of the most popular leafy vegetables consumed in the world, either fresh or cooked, presenting high contents of phytochemicals and bioactive compounds. However, due to its high moisture content (91% w.b.), this vegetable is easily perishable. To prolong shelf life and provide the convenient transportation, dried watercress might be a novel product for consumption in soups and other recipes. Convective air drying is an affordable process, but may cause significant nutritional degradation in vegetables, given their sensitivity to heat, light, oxygen and leaching phenomena. Therefore, the purpose of this study was to evaluate the drying characteristics and the effects of drying temperature on quality attributes of watercress, without any pre-treatments. Drying at temperatures of 40, 55 and 70 ⁰C resulted in drying times of 230, 119 and 92 minutes, respectively. The nutritional parameters were negatively correlated with the drying temperature. Retentions of 12.5±3.8 - 72.8±4.2%, 51.1±3.3 - 80.4±4.8%, and 44.3±6.1 - 92.1±12.2% were obtained for vitamin C, total phenolic compounds and total antioxidant activity, respectively. Increased values of total colour difference (TCD), browning index (BI) and higher chlorophylls losses (26.1±3.9-55.6±14.9%) were also observed as drying temperature increased. In conclusion, convective air drying affected considerably both watercress’s nutritional values and quality characteristics. Moreover, more pronounced deterioration was observed when higher drying temperatures were employed. Alternative drying methods or application of pre-treatments prior to drying are suggested for further research on dehydrated watercress, which is expected to be a novel product for food recipes or as a food supplement powder.pt_PT
dc.identifier.citationPICHMONY, E. K.; ARAÚJO, Ana C.; OLIVEIRA, Sara M.; RAMOS, Inês N.; BRANDÃO, Teresa R. S.; SILVA, Cristina L. M. - Effects of convective air drying temperature on nutritional quality and colour of watercress (Nasturtium officinale). In 29th EFFoST Conference - Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society, Athens, Greece, 10-12 November 2015. – In DERMESONLOUOGLOU, Efimia …[et al.] (ed.) - Proceedings 29th EFFoST Conference. Athens: NTUA, School of Chemical Engineering, 2015. ISBN 978-618-82196-1-8. Vol. 2, p. 834-839pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/19852
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectWatercresspt_PT
dc.subjectConvective air-dryingpt_PT
dc.subjectColourpt_PT
dc.subjectNutritional qualitypt_PT
dc.titleEffects of convective air drying temperature on nutritional quality and colour of watercress (Nasturtium officinale)pt_PT
dc.typeconference object
dspace.entity.typePublication
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
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication6663c3d3-4fe7-4fe6-a175-8f9e1f76d978
relation.isAuthorOfPublication94376d98-c135-470b-b03f-c8839cf2e76c
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