Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

Autores
Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; Concellón, Analía; Giner, Sergio A.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fruit leathers are pectic gels, eaten as snack or dessert, obtained by dehydrating fruit purees. In this work, apple leathers were prepared by a hot-air drying process which allows the formation of a gel, following the “saccharide–acid–high methoxyl pectin” gelation mechanism. Leathers were produced at 50, 60 and 70 °C, from two formulations: control and added with potassium metabisulphite (KM) as antioxidant. The drying process was studied applying a diffusive model, while antioxidant capacity (AC) losses were represented by a first-order model. Activation energy for drying (20.6 kJ/mol) was lower than those estimated for AC losses in control (31.5 kJ/mol) and KM-added (37.9 kJ/mol) leathers. Therefore, the drying time reduction achieved by increasing air temperature is not sufficient to decrease AC losses in the range covered. AC retention decreased in both formulations at increasing air temperature. KM-added samples showed higher AC retention than the controls, except for those dried at 70 °C. Kinetic constants were lower for KM-added samples, suggesting a protective effect of the additive, especially at moderate air temperatures. In the most favorable situation, AC retention was of only 16%. Therefore, the functional character of these products may not be preserved if dried with hot air and the research on economically viable, less-severe drying technologies should be intensified.
Fil: Demarchi, Silvana María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Quintero Ruiz, Natalia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Giner, Sergio A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
Materia
Fruit Leather
Apple
Hot-Air Drying
Antioxidant
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10847
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathersDemarchi, Silvana MaríaQuintero Ruiz, Natalia AndreaConcellón, AnalíaGiner, Sergio A.Fruit LeatherAppleHot-Air DryingAntioxidanthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fruit leathers are pectic gels, eaten as snack or dessert, obtained by dehydrating fruit purees. In this work, apple leathers were prepared by a hot-air drying process which allows the formation of a gel, following the “saccharide–acid–high methoxyl pectin” gelation mechanism. Leathers were produced at 50, 60 and 70 °C, from two formulations: control and added with potassium metabisulphite (KM) as antioxidant. The drying process was studied applying a diffusive model, while antioxidant capacity (AC) losses were represented by a first-order model. Activation energy for drying (20.6 kJ/mol) was lower than those estimated for AC losses in control (31.5 kJ/mol) and KM-added (37.9 kJ/mol) leathers. Therefore, the drying time reduction achieved by increasing air temperature is not sufficient to decrease AC losses in the range covered. AC retention decreased in both formulations at increasing air temperature. KM-added samples showed higher AC retention than the controls, except for those dried at 70 °C. Kinetic constants were lower for KM-added samples, suggesting a protective effect of the additive, especially at moderate air temperatures. In the most favorable situation, AC retention was of only 16%. Therefore, the functional character of these products may not be preserved if dried with hot air and the research on economically viable, less-severe drying technologies should be intensified.Fil: Demarchi, Silvana María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Quintero Ruiz, Natalia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Giner, Sergio A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; ArgentinaElsevier2013-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10847Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; Concellón, Analía; Giner, Sergio A.; Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers; Elsevier; Food And Bioproducts Processing; 91; 4; 10-2013; 310-3180960-3085enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2012.11.008info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0960308512001046info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:02:48Zoai:ri.conicet.gov.ar:11336/10847instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:02:49.1CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
title Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
spellingShingle Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
Demarchi, Silvana María
Fruit Leather
Apple
Hot-Air Drying
Antioxidant
title_short Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
title_full Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
title_fullStr Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
title_full_unstemmed Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
title_sort Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
dc.creator.none.fl_str_mv Demarchi, Silvana María
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Giner, Sergio A.
author Demarchi, Silvana María
author_facet Demarchi, Silvana María
Quintero Ruiz, Natalia Andrea
Concellón, Analía
Giner, Sergio A.
author_role author
author2 Quintero Ruiz, Natalia Andrea
Concellón, Analía
Giner, Sergio A.
author2_role author
author
author
dc.subject.none.fl_str_mv Fruit Leather
Apple
Hot-Air Drying
Antioxidant
topic Fruit Leather
Apple
Hot-Air Drying
Antioxidant
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fruit leathers are pectic gels, eaten as snack or dessert, obtained by dehydrating fruit purees. In this work, apple leathers were prepared by a hot-air drying process which allows the formation of a gel, following the “saccharide–acid–high methoxyl pectin” gelation mechanism. Leathers were produced at 50, 60 and 70 °C, from two formulations: control and added with potassium metabisulphite (KM) as antioxidant. The drying process was studied applying a diffusive model, while antioxidant capacity (AC) losses were represented by a first-order model. Activation energy for drying (20.6 kJ/mol) was lower than those estimated for AC losses in control (31.5 kJ/mol) and KM-added (37.9 kJ/mol) leathers. Therefore, the drying time reduction achieved by increasing air temperature is not sufficient to decrease AC losses in the range covered. AC retention decreased in both formulations at increasing air temperature. KM-added samples showed higher AC retention than the controls, except for those dried at 70 °C. Kinetic constants were lower for KM-added samples, suggesting a protective effect of the additive, especially at moderate air temperatures. In the most favorable situation, AC retention was of only 16%. Therefore, the functional character of these products may not be preserved if dried with hot air and the research on economically viable, less-severe drying technologies should be intensified.
Fil: Demarchi, Silvana María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Quintero Ruiz, Natalia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Concellón, Analía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Giner, Sergio A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de La Plata. Facultad de Ingenieria; Argentina
description Fruit leathers are pectic gels, eaten as snack or dessert, obtained by dehydrating fruit purees. In this work, apple leathers were prepared by a hot-air drying process which allows the formation of a gel, following the “saccharide–acid–high methoxyl pectin” gelation mechanism. Leathers were produced at 50, 60 and 70 °C, from two formulations: control and added with potassium metabisulphite (KM) as antioxidant. The drying process was studied applying a diffusive model, while antioxidant capacity (AC) losses were represented by a first-order model. Activation energy for drying (20.6 kJ/mol) was lower than those estimated for AC losses in control (31.5 kJ/mol) and KM-added (37.9 kJ/mol) leathers. Therefore, the drying time reduction achieved by increasing air temperature is not sufficient to decrease AC losses in the range covered. AC retention decreased in both formulations at increasing air temperature. KM-added samples showed higher AC retention than the controls, except for those dried at 70 °C. Kinetic constants were lower for KM-added samples, suggesting a protective effect of the additive, especially at moderate air temperatures. In the most favorable situation, AC retention was of only 16%. Therefore, the functional character of these products may not be preserved if dried with hot air and the research on economically viable, less-severe drying technologies should be intensified.
publishDate 2013
dc.date.none.fl_str_mv 2013-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10847
Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; Concellón, Analía; Giner, Sergio A.; Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers; Elsevier; Food And Bioproducts Processing; 91; 4; 10-2013; 310-318
0960-3085
url http://hdl.handle.net/11336/10847
identifier_str_mv Demarchi, Silvana María; Quintero Ruiz, Natalia Andrea; Concellón, Analía; Giner, Sergio A.; Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers; Elsevier; Food And Bioproducts Processing; 91; 4; 10-2013; 310-318
0960-3085
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2012.11.008
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0960308512001046
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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