Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders

被引:6
作者
Roppolo, Pasquale [1 ]
Buzzanca, Carla [2 ]
D'Amico, Angela [2 ]
Culmone, Alessandra [1 ]
Tinebra, Ilenia [1 ]
Passafiume, Roberta [1 ]
Bonacci, Sonia [3 ]
Farina, Vittorio [1 ]
Di Stefano, Vita [2 ,4 ]
机构
[1] Univ Palermo, Dept Agr Food & Forest Sci SAAF, I-90133 Palermo, Italy
[2] Univ Palermo, Dept Biol Chem Pharmaceut Sci & Technol, I-90133 Palermo, Italy
[3] Magna Graecia Univ Catanzaro, Dept Hlth Sci, I-88100 Catanzaro, Italy
[4] Natl Biodivers Future Ctr NBFC, I-90133 Palermo, Italy
关键词
ultrasound-assisted hot air drying; blackberry powder; physicochemical properties; antioxidant properties; polyphenols; sensory evaluation; fortified foods; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; HEALTH-BENEFITS; RUBUS SP; QUALITY; FRUITS; PRETREATMENT; COLOR; ACID; RASPBERRY;
D O I
10.3390/foods13152402
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits.
引用
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页数:20
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