The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit
Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combi...
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| Format: | Article |
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MDPI AG
2020-11-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/23/8432 |
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| author | Cinzia Mannozzi Urszula Tylewicz Silvia Tappi Marco Dalla Rosa Pietro Rocculi Santina Romani |
| author_facet | Cinzia Mannozzi Urszula Tylewicz Silvia Tappi Marco Dalla Rosa Pietro Rocculi Santina Romani |
| author_sort | Cinzia Mannozzi |
| collection | DOAJ |
| description | Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process. |
| first_indexed | 2024-03-10T14:33:02Z |
| format | Article |
| id | doaj.art-68c3b61af66943f1bbf6e2f984ec2873 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T14:33:02Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-68c3b61af66943f1bbf6e2f984ec28732023-11-20T22:26:37ZengMDPI AGApplied Sciences2076-34172020-11-011023843210.3390/app10238432The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow KiwifruitCinzia Mannozzi0Urszula Tylewicz1Silvia Tappi2Marco Dalla Rosa3Pietro Rocculi4Santina Romani5Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, ItalyDepartment of Agricultural and Food Sciences, <i>Alma Mater Studiorum</i>, University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, <i>Alma Mater Studiorum</i>, University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, <i>Alma Mater Studiorum</i>, University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, <i>Alma Mater Studiorum</i>, University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences, <i>Alma Mater Studiorum</i>, University of Bologna, Piazza Goidanich 60, 47521 Cesena, ItalyUndersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process.https://www.mdpi.com/2076-3417/10/23/8432emerging technologiespulsed electric field—PEFosmotic dehydration—ODfruit snackwaste valorization |
| spellingShingle | Cinzia Mannozzi Urszula Tylewicz Silvia Tappi Marco Dalla Rosa Pietro Rocculi Santina Romani The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit Applied Sciences emerging technologies pulsed electric field—PEF osmotic dehydration—OD fruit snack waste valorization |
| title | The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit |
| title_full | The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit |
| title_fullStr | The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit |
| title_full_unstemmed | The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit |
| title_short | The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit |
| title_sort | influence of different pre treatments on the quality and nutritional characteristics in dried undersized yellow kiwifruit |
| topic | emerging technologies pulsed electric field—PEF osmotic dehydration—OD fruit snack waste valorization |
| url | https://www.mdpi.com/2076-3417/10/23/8432 |
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