Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit
The effects of pretreatment with ultrasound and an osmotic solution combined with hot air convection drying on the total polyphenol content (TPC), antioxidant activity and microstructural of murtilla skin fruit were evaluated. The effects of ultrasound frequency (0 and 130 kHz), osmotic solution concentration (0 and 70 degrees Brix) and time (60 or 120 min) on the TPC and the antioxidant activities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays were evaluated. The TPC and DPPH antioxidant activity decreased significantly (p < 0.05) when ultrasound was applied at 0 degrees Brix for 60 min. Higher FRAP activity was obtained upon treatment with ultrasound and an osmotic solution for 60 min. The ORAC values did not significantly differ based on the pretreatment methods but decreased when an osmotic solution was applied for 120 min without ultrasound. When ultrasound and the osmotic solution were applied, the skin cells of the dried murtilla fruit became more distorted, resulting in larger spaces between them and causing loss of shape. Although the application of pretreatment procedures before murtilla fruit drying did not positively affect the TPC, DPPH or ORAC individually, the application of a Global Standardized Response based on the followed by a mathematical model adjustment indicated that a 70 degrees Brix osmotic solution applied for 60 min was the best treatment for preparing murtilla fruit aiming a high antioxidant activity in dried product.
|Título según WOS:
|Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit
|Título de la Revista:
|JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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