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Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

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Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

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Nombre: Vallespir;Rodrígu ...
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dc.contributor.author Vallespir, F. es_ES
dc.contributor.author Rodríguez, O. es_ES
dc.contributor.author Carcel, Juan A. es_ES
dc.contributor.author Rosselló, C. es_ES
dc.contributor.author Simal, S. es_ES
dc.date.accessioned 2020-12-11T04:34:28Z
dc.date.available 2020-12-11T04:34:28Z
dc.date.issued 2019-04 es_ES
dc.identifier.issn 0022-5142 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156866
dc.description "This is the peer reviewed version of the following article: Vallespir, Francisca, Óscar Rodríguez, Juan A Cárcel, Carmen Rosselló, and Susana Simal. 2019. Ultrasound Assisted Low-temperature Drying of Kiwifruit: Effects on Drying Kinetics, Bioactive Compounds and Antioxidant Activity. Journal of the Science of Food and Agriculture 99 (6). Wiley: 2901 9. doi:10.1002/jsfa.9503, which has been published in final form at https://doi.org/10.1002/jsfa.9503. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving." es_ES
dc.description.abstract [EN] Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.5 kW m(-3)) during low-temperature drying of kiwifruit (at 5, 10 and 15 degrees C, and 1 m s(-1)) on drying kinetics, bioactive compounds (such as ascorbic acid, vitamin E, and total polyphenols), and antioxidant activity was studied. Results: Drying time was shortened by 55-65% when using power ultrasound. A diffusion model was used to evaluate the drying kinetics. The effective diffusion coefficient increased by 154 +/- 30% and the external mass transfer coefficient increased by 158 +/- 66% when ultrasound was applied during drying, compared with drying without ultrasound application. With regard to bioactive compounds and antioxidant activity, although samples dried at 15 degrees C presented significantly higher (P < 0.05) losses (39-54% and 57-69%, respectively) than samples dried at 5 degrees C (14-43% and 23-50%, respectively) when ultrasound was not applied, the application of ultrasound during drying at 15 degrees C significantly reduced (P < 0.05) those losses in all quality parameters (15-47% and 47-58%, respectively). Conclusion: Overall, low-temperature drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 degrees C. (c) 2018 Society of Chemical Industry es_ES
dc.description.sponsorship The authors would like to acknowledge the financial support of the National Institute of Research and Agro-Food Technology (INIA) and co-financed with ERDF funds (RTA2015-00060-C04-03 and RTA2015-00060-C04-02 projects) and the Spanish Government (MINECO) for the BES-2013-064131 fellowship. es_ES
dc.language Inglés es_ES
dc.publisher John Wiley & Sons es_ES
dc.relation.ispartof Journal of the Science of Food and Agriculture es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Kiwifruit es_ES
dc.subject Low-temperature drying es_ES
dc.subject Power ultrasound es_ES
dc.subject Bioactive compounds es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1002/jsfa.9503 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2015-00060-C04-03/ES/Revalorización integral de subproductos en función de sus usos potenciales. Extracción de compuestos de interés mediante aplicación de Ultra Sonidos de Potencia y estudios de bioaccesibilidad in vitro/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//BES-2013-064131/ES/BES-2013-064131/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//RTA2015-00060-C04-02/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Vallespir, F.; Rodríguez, O.; Carcel, JA.; Rosselló, C.; Simal, S. (2019). Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity. Journal of the Science of Food and Agriculture. 99(6):2901-2909. https://doi.org/10.1002/jsfa.9503 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1002/jsfa.9503 es_ES
dc.description.upvformatpinicio 2901 es_ES
dc.description.upvformatpfin 2909 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 99 es_ES
dc.description.issue 6 es_ES
dc.identifier.pmid 30471127 es_ES
dc.relation.pasarela S\383080 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria es_ES
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