Synergistic Effect of Ultrasound and Osmotic Pretreatment on the Drying Kinetics and Antioxidant Properties of Satkara (Citrus macroptera): A Novel Preservation Strategy

被引：0

作者：

Hossain, Mohammad Afzal ^{[1
]}

Shaha, Limon Chandra ^{[1
]}

Romen, Tasnim Islam ^{[1
]}

Sarkar, Animesh ^{[1
]}

Biswas, Rahul ^{[1
]}

Ahmed, Shafi ^{[2
]}

Islam, Md. Atiqual ^{[3
]}

Muntasir, Fahim ^{[1
]}

Patwary, Md. Amjad ^{[1
]}

Morais, Rui M. S. C. ^{[4
]}

Morais, Alcina M. M. B. ^{[4
]}

机构：

[1] Shahjalal Univ Sci & Technol, Dept Food Engn & Tea Technol, Sylhet 3114, Bangladesh

[2] Jashore Univ Sci & Technol, Dept Agro Prod Proc Technol, Jashore 7408, Bangladesh

[3] Daffodil Int Univ, Dept Nutr & Food Engn, Dhaka 1216, Bangladesh

[4] Univ Catolica Portuguesa, CBQF Ctr Biotecnol & Quim Fina, Lab Associado, Escola Super Biotecnol, Rua Diogo Botelho 1327, P-4169005 Porto, Portugal

来源：

PROCESSES | 2025年 / 13卷 / 02期

关键词：

air-drying; osmotic pretreatment; ultrasound; modeling; Page model; quality; vitamin C; total phenolic content; total flavonoid content; antioxidant activity; HOT-AIR; DEGRADATION KINETICS; ASCORBIC-ACID; RED-PEPPER; VITAMIN-C; DEHYDRATION; FRUITS; TEMPERATURE; CAPACITY; QUALITY;

D O I：

10.3390/pr13020384

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This study aimed to investigate the effects of combined ultrasound and osmotic pretreatment conditions on the drying kinetics and antioxidant properties, such as total phenolic content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical scavenging activity, of dried Citrus macroptera (Satkara) fruits. The fruit slices were immersed in 10% aqueous solutions of sucrose (S), glucose (G), and fructose (F) followed by an ultrasound treatment (40 kHz) for 10, 20, or 30 min. The samples were then dried in a convective oven at 50, 60, or 70 degrees C and 30% relative humidity with a constant air velocity of 3 m s-1. Four thin-layer kinetic models, namely Page, Newton, Henderson and Pabis, and Logarithmic, were evaluated. Among these, Page was found to be the most suitable model for predicting the drying kinetics. The pretreatment process accelerated the drying process significantly, reducing the drying time up to 6 h. Additionally, the pretreated samples exhibited improved retention of quality attributes, with vitamin C being best preserved in S solutions, TPC in both S and F solutions, TFC in F solutions, and DPPH in all three sugar solutions (S, F, and G). The application of ultrasound during osmotic treatment also had a positive impact on TPC and TFC retention, whereas it presented a negative effect on vitamin C when used for a prolonged duration and a negligible one on the antioxidant capacity. Overall, this study provides a new perspective on the drying kinetics of Satkara fruits, and their respective properties after drying, and being subjected to combined ultrasound and osmotic pretreatment. These findings will contribute to the development of effective and efficient drying methods suitable for industrial applications to produce dried Satkara products with a minimum quality degradation.

引用

页数：20

共 63 条

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