Effects of drying and pretreatment on the nutritional and functional quality of raisins

被引：62
作者：
Carranza-Concha, J. [1 ]
Benlloch, M. [1 ]
Camacho, M. M. [1 ]
Martinez-Navarrete, N. [1 ]
机构：
[1] Univ Politecn Valencia, Dept Food Technol, Valencia 46022, Spain
来源：
FOOD AND BIOPRODUCTS PROCESSING | 2012年 / 90卷 / C2期
关键词：
Microwave; Air drying; NaOH pretreatment; Total phenols; Antioxidant activity; Tartaric acid; OSMOTIC DEHYDRATION; MICROWAVE; KINETICS; APPLE; TEXTURE;
D O I：
10.1016/j.fbp.2011.04.002
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compound; found in fruits which play a key role in the prevention of different diseases. However, fruit processing and storage greatly affect fruit compounds. The aim of the present work was to study the influence of processing on the stability of macro and micronutrients present in grapes, with a view to recommending products that provide the highest nutritional quality and the best health conditions. The study focused on fruit dehydration treatments. Conventional and microwave-assisted air-drying processes were used to obtain raisins. Dehydration caused a decrease of all grape compounds studied excluding total phenols. Moreover, compared to conventional processing, microwave-assisted drying produced greater losses of ascorbic acid in the grape and increased pectin solubilization with a consequent change in texture. However the microwave-dehydrated samples showed higher antioxidant activity. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
引用
收藏
页码：243 / 248
页数：6
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