Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying
The influence of infrared radiation-assisted freeze-drying (IRFD) on the process efficiency and quality of blackberries (Rubus spp. variety Tupy) was evaluated. Two lamp types were coupled in the freeze dryer to produce short-wavelength (NIRFD) and mid-wavelength (MIRFD). Treatments were: convention...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003714 |
| _version_ | 1827576388464410624 |
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| author | Natália Leite Oliveira Ana Cláudia Silveira Alexandre Sérgio Henrique Silva Jayne de Abreu Figueiredo Adrise Aparecida Rodrigues Jaime Vilela de Resende |
| author_facet | Natália Leite Oliveira Ana Cláudia Silveira Alexandre Sérgio Henrique Silva Jayne de Abreu Figueiredo Adrise Aparecida Rodrigues Jaime Vilela de Resende |
| author_sort | Natália Leite Oliveira |
| collection | DOAJ |
| description | The influence of infrared radiation-assisted freeze-drying (IRFD) on the process efficiency and quality of blackberries (Rubus spp. variety Tupy) was evaluated. Two lamp types were coupled in the freeze dryer to produce short-wavelength (NIRFD) and mid-wavelength (MIRFD). Treatments were: conventional freeze-drying (FD - control); continuous NIRFD, continuous MIRFD; NIRFD and MIRFD applied after 40 % weight reduction. IRFD reduced up to 42.51 % the drying time compared to FD, and NIRFD were the fastest treatments due to the greater penetration depth. ANOVA results of shrinkage, total color difference and hue angle were not significant (P < 0.05) and indicate that final volume reductions were not affected after IRFD and the surface colors were preserved with the same characteristic red color (mean hue of 32.9°) of FD. Results for hardness, total phenolic content (TPC), antioxidant capacity (AC) and anthocyanin content of freeze-dried blackberries were statistically different (P < 0.05) when using IRFD. MIRFD had higher hardness (10.13 N) compared to FD (6.98 N) and this result influenced the lower rehydration ratio. MIRFD also reduced the anthocyanin content. NIRFD significantly yielded higher values for TPC and has potential for the production of dried blackberries with good appearance, high nutritional content and faster rehydration capacity. |
| first_indexed | 2024-03-08T21:10:40Z |
| format | Article |
| id | doaj.art-b14e5e5f2bb34a72be061db2e116c16c |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:10:40Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-b14e5e5f2bb34a72be061db2e116c16c2023-12-22T05:35:24ZengElsevierFood Chemistry Advances2772-753X2023-12-013100550Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-dryingNatália Leite Oliveira0Ana Cláudia Silveira Alexandre1Sérgio Henrique Silva2Jayne de Abreu Figueiredo3Adrise Aparecida Rodrigues4Jaime Vilela de Resende5Department of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilCorresponding author.; Department of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-900, BrazilThe influence of infrared radiation-assisted freeze-drying (IRFD) on the process efficiency and quality of blackberries (Rubus spp. variety Tupy) was evaluated. Two lamp types were coupled in the freeze dryer to produce short-wavelength (NIRFD) and mid-wavelength (MIRFD). Treatments were: conventional freeze-drying (FD - control); continuous NIRFD, continuous MIRFD; NIRFD and MIRFD applied after 40 % weight reduction. IRFD reduced up to 42.51 % the drying time compared to FD, and NIRFD were the fastest treatments due to the greater penetration depth. ANOVA results of shrinkage, total color difference and hue angle were not significant (P < 0.05) and indicate that final volume reductions were not affected after IRFD and the surface colors were preserved with the same characteristic red color (mean hue of 32.9°) of FD. Results for hardness, total phenolic content (TPC), antioxidant capacity (AC) and anthocyanin content of freeze-dried blackberries were statistically different (P < 0.05) when using IRFD. MIRFD had higher hardness (10.13 N) compared to FD (6.98 N) and this result influenced the lower rehydration ratio. MIRFD also reduced the anthocyanin content. NIRFD significantly yielded higher values for TPC and has potential for the production of dried blackberries with good appearance, high nutritional content and faster rehydration capacity.http://www.sciencedirect.com/science/article/pii/S2772753X23003714Infrared radiation-assisted freeze-dryingTexture profile analysisDrying kineticsBioactive compoundsMicrostructure |
| spellingShingle | Natália Leite Oliveira Ana Cláudia Silveira Alexandre Sérgio Henrique Silva Jayne de Abreu Figueiredo Adrise Aparecida Rodrigues Jaime Vilela de Resende Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying Food Chemistry Advances Infrared radiation-assisted freeze-drying Texture profile analysis Drying kinetics Bioactive compounds Microstructure |
| title | Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying |
| title_full | Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying |
| title_fullStr | Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying |
| title_full_unstemmed | Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying |
| title_short | Drying efficiency and quality preservation of blackberries (Rubus spp. variety Tupy) in the near and mid-infrared-assisted freeze-drying |
| title_sort | drying efficiency and quality preservation of blackberries rubus spp variety tupy in the near and mid infrared assisted freeze drying |
| topic | Infrared radiation-assisted freeze-drying Texture profile analysis Drying kinetics Bioactive compounds Microstructure |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23003714 |
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