Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products

Autores
Franceschinis, Lorena Edith; Sette, Paula Andrea; Schebor, Carolina Claudia; Salvatori, Daniela Marisol
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and pretreatments. The objective of this work was to analyze the effect of blanching or sugar infusion prior to air-drying or freezedrying on quality properties such as color, bioactive compounds, and antiradical power of two cherry products (discs and dices). Air-drying caused darkening, whereas freezedrying provoked higher lightness of discs compared to fresh fruit (p<0.05). Cherry dices were lighter than the fresh fruit. A high retention of total anthocyanin (ACY) and phenolic content (TPC) was obtained in blanched freeze-dried discs (ACY=165±22 mg Cyd-3-glu/100 g d.w.; TPC=739± 55 mg GAE/100 g d.w.). Sugar infusion pretreatment caused an important decrease in ACY (31?89 mg Cyd-3-glu/100 g d.w.) and TPC (222?271 mg GAE/100 g d.w.). When blanching was applied prior to air-drying, samples presented the highest antiradical power, similar to that observed in fresh fruit. In dices, the best quality attributes in terms of superficial color were found in control freeze-dried samples since they presented minor shifts in hue angle and a greater preservation of anthocyanin pigments (ACY=211±30 mg Cyd-3-glu/ 100 g d.w.). However, control air-dried dices presented the highest phenolic content (TPC=771±65 mg GAE/100 g d.w.). Regarding the possible application of the dry cherry products, discs could be directly consumed as snacks,while dices could be incorporated as ingredients in fruit bars, cookies, or muffins.
Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; Argentina
Fil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; Argentina
Materia
Sweet Cherry
Air-Drying
Freeze-Drying
Blanching
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:11336/43196
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/43196
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry ProductsFranceschinis, Lorena EdithSette, Paula AndreaSchebor, Carolina ClaudiaSalvatori, Daniela MarisolSweet CherryAir-DryingFreeze-DryingBlanchinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and pretreatments. The objective of this work was to analyze the effect of blanching or sugar infusion prior to air-drying or freezedrying on quality properties such as color, bioactive compounds, and antiradical power of two cherry products (discs and dices). Air-drying caused darkening, whereas freezedrying provoked higher lightness of discs compared to fresh fruit (p<0.05). Cherry dices were lighter than the fresh fruit. A high retention of total anthocyanin (ACY) and phenolic content (TPC) was obtained in blanched freeze-dried discs (ACY=165±22 mg Cyd-3-glu/100 g d.w.; TPC=739± 55 mg GAE/100 g d.w.). Sugar infusion pretreatment caused an important decrease in ACY (31?89 mg Cyd-3-glu/100 g d.w.) and TPC (222?271 mg GAE/100 g d.w.). When blanching was applied prior to air-drying, samples presented the highest antiradical power, similar to that observed in fresh fruit. In dices, the best quality attributes in terms of superficial color were found in control freeze-dried samples since they presented minor shifts in hue angle and a greater preservation of anthocyanin pigments (ACY=211±30 mg Cyd-3-glu/ 100 g d.w.). However, control air-dried dices presented the highest phenolic content (TPC=771±65 mg GAE/100 g d.w.). Regarding the possible application of the dry cherry products, discs could be directly consumed as snacks,while dices could be incorporated as ingredients in fruit bars, cookies, or muffins.Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; ArgentinaFil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; ArgentinaSpringer2015-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/43196Franceschinis, Lorena Edith; Sette, Paula Andrea; Schebor, Carolina Claudia; Salvatori, Daniela Marisol; Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products; Springer; Food and Bioprocess Technology; 8; 8; 8-2015; 1716-17291935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-015-1533-9info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1533-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:31Zoai:ri.conicet.gov.ar:11336/43196instacron: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:34982025-09-03 09:46:31.508CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
title Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
spellingShingle Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
Franceschinis, Lorena Edith
Sweet Cherry
Air-Drying
Freeze-Drying
Blanching
title_short Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
title_full Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
title_fullStr Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
title_full_unstemmed Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
title_sort Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
dc.creator.none.fl_str_mv Franceschinis, Lorena Edith
Sette, Paula Andrea
Schebor, Carolina Claudia
Salvatori, Daniela Marisol
author Franceschinis, Lorena Edith
author_facet Franceschinis, Lorena Edith
Sette, Paula Andrea
Schebor, Carolina Claudia
Salvatori, Daniela Marisol
author_role author
author2 Sette, Paula Andrea
Schebor, Carolina Claudia
Salvatori, Daniela Marisol
author2_role author
author
author
dc.subject.none.fl_str_mv Sweet Cherry
Air-Drying
Freeze-Drying
Blanching
topic Sweet Cherry
Air-Drying
Freeze-Drying
Blanching
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and pretreatments. The objective of this work was to analyze the effect of blanching or sugar infusion prior to air-drying or freezedrying on quality properties such as color, bioactive compounds, and antiradical power of two cherry products (discs and dices). Air-drying caused darkening, whereas freezedrying provoked higher lightness of discs compared to fresh fruit (p<0.05). Cherry dices were lighter than the fresh fruit. A high retention of total anthocyanin (ACY) and phenolic content (TPC) was obtained in blanched freeze-dried discs (ACY=165±22 mg Cyd-3-glu/100 g d.w.; TPC=739± 55 mg GAE/100 g d.w.). Sugar infusion pretreatment caused an important decrease in ACY (31?89 mg Cyd-3-glu/100 g d.w.) and TPC (222?271 mg GAE/100 g d.w.). When blanching was applied prior to air-drying, samples presented the highest antiradical power, similar to that observed in fresh fruit. In dices, the best quality attributes in terms of superficial color were found in control freeze-dried samples since they presented minor shifts in hue angle and a greater preservation of anthocyanin pigments (ACY=211±30 mg Cyd-3-glu/ 100 g d.w.). However, control air-dried dices presented the highest phenolic content (TPC=771±65 mg GAE/100 g d.w.). Regarding the possible application of the dry cherry products, discs could be directly consumed as snacks,while dices could be incorporated as ingredients in fruit bars, cookies, or muffins.
Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; Argentina
Fil: Sette, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energias Alternativas; Argentina
description It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and pretreatments. The objective of this work was to analyze the effect of blanching or sugar infusion prior to air-drying or freezedrying on quality properties such as color, bioactive compounds, and antiradical power of two cherry products (discs and dices). Air-drying caused darkening, whereas freezedrying provoked higher lightness of discs compared to fresh fruit (p<0.05). Cherry dices were lighter than the fresh fruit. A high retention of total anthocyanin (ACY) and phenolic content (TPC) was obtained in blanched freeze-dried discs (ACY=165±22 mg Cyd-3-glu/100 g d.w.; TPC=739± 55 mg GAE/100 g d.w.). Sugar infusion pretreatment caused an important decrease in ACY (31?89 mg Cyd-3-glu/100 g d.w.) and TPC (222?271 mg GAE/100 g d.w.). When blanching was applied prior to air-drying, samples presented the highest antiradical power, similar to that observed in fresh fruit. In dices, the best quality attributes in terms of superficial color were found in control freeze-dried samples since they presented minor shifts in hue angle and a greater preservation of anthocyanin pigments (ACY=211±30 mg Cyd-3-glu/ 100 g d.w.). However, control air-dried dices presented the highest phenolic content (TPC=771±65 mg GAE/100 g d.w.). Regarding the possible application of the dry cherry products, discs could be directly consumed as snacks,while dices could be incorporated as ingredients in fruit bars, cookies, or muffins.
publishDate 2015
dc.date.none.fl_str_mv 2015-08
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/11336/43196
Franceschinis, Lorena Edith; Sette, Paula Andrea; Schebor, Carolina Claudia; Salvatori, Daniela Marisol; Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products; Springer; Food and Bioprocess Technology; 8; 8; 8-2015; 1716-1729
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/43196
identifier_str_mv Franceschinis, Lorena Edith; Sette, Paula Andrea; Schebor, Carolina Claudia; Salvatori, Daniela Marisol; Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products; Springer; Food and Bioprocess Technology; 8; 8; 8-2015; 1716-1729
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-015-1533-9
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1533-9
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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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