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Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties

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Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties

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dc.contributor.author Lopez, Jessica es_ES
dc.contributor.author Ah-Hen, Kong Shun es_ES
dc.contributor.author Vega-Galvez, Antonio es_ES
dc.contributor.author Morales, Amelia es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Uribe, Elsa es_ES
dc.date.accessioned 2018-05-24T04:20:01Z
dc.date.available 2018-05-24T04:20:01Z
dc.date.issued 2016 es_ES
dc.identifier.issn 0145-8876 es_ES
dc.identifier.uri http://hdl.handle.net/10251/102488
dc.description.abstract [EN] The effects of five different drying methods: convective drying, vacuum drying, freeze-drying, infrared-radiation drying, and sun-drying on various characteristic properties of murta berries from southern Chile were evaluated. The drying methods were found to have significantly different effects on the characteristics of the dried berries. Freeze-drying process caused the least damage to the bioactive components. Over 50% loss of free total flavonoids occurred during infrared-radiation drying, while freeze-drying hardly affected total flavonoids in both free and bound forms. The freeze-dried samples had the highest rehydration rate and water-holding-capacity, significantly different to samples of the other drying methods. Hardness was only reduced by freeze-drying. Microstructure of the freeze-dried samples showed similarity with that of the unprocessed berries, while noticeable cell wall collapse occurred during the other drying processes. The results obtained could be helpful in deciding for the most appropriate drying method for a desired quality of the dried murta berries. Practical ApplicationDrying process causes in murta berries visible physical changes that are not sufficient to evaluate quality. Nutritional aspects and biological activity that are important criteria in judging suitability of the dried murta berries as a starting raw material for developing functional foods are known to be affected by drying conditions. Therefore in this study, classic drying methods that involve a wide range of drying conditions were performed to analyse their effects on characteristic properties of dried murta berries. The data recollected are useful in the design of a drying process that best retain or even strengthen the original nutritional quality and bioactivity of the processed berries. es_ES
dc.description.sponsorship The authors gratefully acknowledge financial support of FONDECYT 1140075 and Research Departments of Universidad de la Serena and Universidad Austral de Chile, to conduction and publication of this research. en_EN
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Journal of Food Process Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Bioactive compounds es_ES
dc.subject Drying methods es_ES
dc.subject Functional properties es_ES
dc.subject Infrared-radiation drying es_ES
dc.subject Murta berries es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/jfpe.12511 es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Lopez, J.; Ah-Hen, KS.; Vega-Galvez, A.; Morales, A.; García-Segovia, P.; Uribe, E. (2016). Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties. Journal of Food Process Engineering. 40(4):1-11. doi:10.1111/jfpe.12511 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/jfpe.12511 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 11 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 40 es_ES
dc.description.issue 4 es_ES
dc.relation.pasarela 333258 es_ES


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