Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris)
Beetroot has been considered as an attractive raw material to dehydrate owing to possessing valuable essential nutrients. In the present work, it was appraised whether vacuum drying (VD) could be a proper alternative to freeze-drying (FD). Hence, the impact of both drying techniques on the physicoch...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000804 |
| _version_ | 1811336460917276672 |
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| author | Carolina Mella Antonio Vega-Gálvez Elsa Uribe Alexis Pasten Nicol Mejias Issis Quispe-Fuentes |
| author_facet | Carolina Mella Antonio Vega-Gálvez Elsa Uribe Alexis Pasten Nicol Mejias Issis Quispe-Fuentes |
| author_sort | Carolina Mella |
| collection | DOAJ |
| description | Beetroot has been considered as an attractive raw material to dehydrate owing to possessing valuable essential nutrients. In the present work, it was appraised whether vacuum drying (VD) could be a proper alternative to freeze-drying (FD). Hence, the impact of both drying techniques on the physicochemical properties, betalainic pigments, antioxidant potential and individual phenolic compounds of beetroot was studied. Vacuum drying kinetics for obtaining the predominant drying rate period of beetroot was also evaluated. Results showed that the increase of temperature conducive to an increase of drying rate and effectively shorten drying time. In general, VD samples retained the proximate composition content of beetroot better than FD. FD and VD samples led to a better conservation of betacyanin content and antioxidant capacity (DPPH) at 50 and 80°C, respectively. Nevertheless, VD (50°C) stands out above FD in the Total Polyphenol Content (TPC) and the Oxygen Radical Absorbance Capacity (ORAC) values. In addition, the syringic acid appears identified and quantified in VD samples at 50°C but not in FD samples. In consequence, this work shows that for vacuum dried beetroot, 50°C can be a suitable drying temperature in replacement of freeze-drying. |
| first_indexed | 2024-04-13T17:39:49Z |
| format | Article |
| id | doaj.art-852f33818a9e4872835242c0bc0a5b2a |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-13T17:39:49Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-852f33818a9e4872835242c0bc0a5b2a2022-12-22T02:37:13ZengElsevierApplied Food Research2772-50222022-06-0121100120Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris)Carolina Mella0Antonio Vega-Gálvez1Elsa Uribe2Alexis Pasten3Nicol Mejias4Issis Quispe-Fuentes5Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile; Carrera de Nutrición y Dietética, Universidad Central de Chile, Av. Francisco de Aguirre 0405, La Serena, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile; Instituto de Investigación Multidisciplinario en Ciencias y Tecnología, Universidad de La Serena, La Serena, Chile; Corresponding author at: Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile.Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, ChileFood Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, ChileBeetroot has been considered as an attractive raw material to dehydrate owing to possessing valuable essential nutrients. In the present work, it was appraised whether vacuum drying (VD) could be a proper alternative to freeze-drying (FD). Hence, the impact of both drying techniques on the physicochemical properties, betalainic pigments, antioxidant potential and individual phenolic compounds of beetroot was studied. Vacuum drying kinetics for obtaining the predominant drying rate period of beetroot was also evaluated. Results showed that the increase of temperature conducive to an increase of drying rate and effectively shorten drying time. In general, VD samples retained the proximate composition content of beetroot better than FD. FD and VD samples led to a better conservation of betacyanin content and antioxidant capacity (DPPH) at 50 and 80°C, respectively. Nevertheless, VD (50°C) stands out above FD in the Total Polyphenol Content (TPC) and the Oxygen Radical Absorbance Capacity (ORAC) values. In addition, the syringic acid appears identified and quantified in VD samples at 50°C but not in FD samples. In consequence, this work shows that for vacuum dried beetroot, 50°C can be a suitable drying temperature in replacement of freeze-drying.http://www.sciencedirect.com/science/article/pii/S2772502222000804Antioxidant potentialBioactive compoundsRoot vegetableVacuum dryingWater-soluble betalains |
| spellingShingle | Carolina Mella Antonio Vega-Gálvez Elsa Uribe Alexis Pasten Nicol Mejias Issis Quispe-Fuentes Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris) Applied Food Research Antioxidant potential Bioactive compounds Root vegetable Vacuum drying Water-soluble betalains |
| title | Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris) |
| title_full | Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris) |
| title_fullStr | Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris) |
| title_full_unstemmed | Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris) |
| title_short | Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris) |
| title_sort | impact of vacuum drying on drying characteristics and functional properties of beetroot beta vulgaris |
| topic | Antioxidant potential Bioactive compounds Root vegetable Vacuum drying Water-soluble betalains |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222000804 |
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