Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying

Autores
Di Scala, Karina Cecilia; Vega Gálvez, Antonio; Uribe, Elsa; Oyanadel, Romina; Miranda, Margarita; Vergara, Judith; Quispe, Issis; Lemus Mondaca, Roberto
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quality assessment of pepino fruit preserved through convective dehydration was investigated in this work. The effect of process temperature (50, 60, 70, 80 and 90 C) on physicochemical properties, colour, nonenzymatic browning, vitamin C, total phenolic content, antioxidant activity and firmness of the fruit were considered. When comparing the fresh with the corresponding dehydrated pepino samples, it was shown that the drying conditions resulted in important reductions of proteins and crude fibres. Discoloration of fruit was noticeable for all treatments due to effects of non-enzymatic browning and changes in chromatic coordinates leading to a modification of the original colour. Regarding vitamin C and total phenolic content, an increase of drying temperature resulted in a considerable reduction of both initial compounds contents. Antioxidant activity showed an important decrease especially at low temperatures (e.g. 50 C). Softening of the dried product was observed for all the treatments indicating structural modifications of the fruit due to thermal process.
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Oyanadel, Romina. Universidad de La Serena; Chile
Fil: Miranda, Margarita. Universidad de La Serena; Chile
Fil: Vergara, Judith. Universidad de La Serena; Chile
Fil: Quispe, Issis. Universidad de La Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de La Serena; Chile
Materia
ANTIOXIDANT ACTIVITY
ASCORBIC ACID
FIRMNESS
HOT AIR-DRYING
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:11336/245123
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective dryingDi Scala, Karina CeciliaVega Gálvez, AntonioUribe, ElsaOyanadel, RominaMiranda, MargaritaVergara, JudithQuispe, IssisLemus Mondaca, RobertoANTIOXIDANT ACTIVITYASCORBIC ACIDFIRMNESSHOT AIR-DRYINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Quality assessment of pepino fruit preserved through convective dehydration was investigated in this work. The effect of process temperature (50, 60, 70, 80 and 90 C) on physicochemical properties, colour, nonenzymatic browning, vitamin C, total phenolic content, antioxidant activity and firmness of the fruit were considered. When comparing the fresh with the corresponding dehydrated pepino samples, it was shown that the drying conditions resulted in important reductions of proteins and crude fibres. Discoloration of fruit was noticeable for all treatments due to effects of non-enzymatic browning and changes in chromatic coordinates leading to a modification of the original colour. Regarding vitamin C and total phenolic content, an increase of drying temperature resulted in a considerable reduction of both initial compounds contents. Antioxidant activity showed an important decrease especially at low temperatures (e.g. 50 C). Softening of the dried product was observed for all the treatments indicating structural modifications of the fruit due to thermal process.Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaFil: Vega Gálvez, Antonio. Universidad de La Serena; ChileFil: Uribe, Elsa. Universidad de La Serena; ChileFil: Oyanadel, Romina. Universidad de La Serena; ChileFil: Miranda, Margarita. Universidad de La Serena; ChileFil: Vergara, Judith. Universidad de La Serena; ChileFil: Quispe, Issis. Universidad de La Serena; ChileFil: Lemus Mondaca, Roberto. Universidad de La Serena; ChileWiley Blackwell Publishing, Inc2011-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/245123Di Scala, Karina Cecilia; Vega Gálvez, Antonio; Uribe, Elsa; Oyanadel, Romina; Miranda, Margarita; et al.; Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 4; 2-2011; 746-7530950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02555.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2011.02555.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:34Zoai:ri.conicet.gov.ar:11336/245123instacron: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 10:06:34.796CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
title Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
spellingShingle Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
Di Scala, Karina Cecilia
ANTIOXIDANT ACTIVITY
ASCORBIC ACID
FIRMNESS
HOT AIR-DRYING
title_short Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
title_full Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
title_fullStr Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
title_full_unstemmed Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
title_sort Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying
dc.creator.none.fl_str_mv Di Scala, Karina Cecilia
Vega Gálvez, Antonio
Uribe, Elsa
Oyanadel, Romina
Miranda, Margarita
Vergara, Judith
Quispe, Issis
Lemus Mondaca, Roberto
author Di Scala, Karina Cecilia
author_facet Di Scala, Karina Cecilia
Vega Gálvez, Antonio
Uribe, Elsa
Oyanadel, Romina
Miranda, Margarita
Vergara, Judith
Quispe, Issis
Lemus Mondaca, Roberto
author_role author
author2 Vega Gálvez, Antonio
Uribe, Elsa
Oyanadel, Romina
Miranda, Margarita
Vergara, Judith
Quispe, Issis
Lemus Mondaca, Roberto
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
ASCORBIC ACID
FIRMNESS
HOT AIR-DRYING
topic ANTIOXIDANT ACTIVITY
ASCORBIC ACID
FIRMNESS
HOT AIR-DRYING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Quality assessment of pepino fruit preserved through convective dehydration was investigated in this work. The effect of process temperature (50, 60, 70, 80 and 90 C) on physicochemical properties, colour, nonenzymatic browning, vitamin C, total phenolic content, antioxidant activity and firmness of the fruit were considered. When comparing the fresh with the corresponding dehydrated pepino samples, it was shown that the drying conditions resulted in important reductions of proteins and crude fibres. Discoloration of fruit was noticeable for all treatments due to effects of non-enzymatic browning and changes in chromatic coordinates leading to a modification of the original colour. Regarding vitamin C and total phenolic content, an increase of drying temperature resulted in a considerable reduction of both initial compounds contents. Antioxidant activity showed an important decrease especially at low temperatures (e.g. 50 C). Softening of the dried product was observed for all the treatments indicating structural modifications of the fruit due to thermal process.
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
Fil: Uribe, Elsa. Universidad de La Serena; Chile
Fil: Oyanadel, Romina. Universidad de La Serena; Chile
Fil: Miranda, Margarita. Universidad de La Serena; Chile
Fil: Vergara, Judith. Universidad de La Serena; Chile
Fil: Quispe, Issis. Universidad de La Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de La Serena; Chile
description Quality assessment of pepino fruit preserved through convective dehydration was investigated in this work. The effect of process temperature (50, 60, 70, 80 and 90 C) on physicochemical properties, colour, nonenzymatic browning, vitamin C, total phenolic content, antioxidant activity and firmness of the fruit were considered. When comparing the fresh with the corresponding dehydrated pepino samples, it was shown that the drying conditions resulted in important reductions of proteins and crude fibres. Discoloration of fruit was noticeable for all treatments due to effects of non-enzymatic browning and changes in chromatic coordinates leading to a modification of the original colour. Regarding vitamin C and total phenolic content, an increase of drying temperature resulted in a considerable reduction of both initial compounds contents. Antioxidant activity showed an important decrease especially at low temperatures (e.g. 50 C). Softening of the dried product was observed for all the treatments indicating structural modifications of the fruit due to thermal process.
publishDate 2011
dc.date.none.fl_str_mv 2011-02
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/11336/245123
Di Scala, Karina Cecilia; Vega Gálvez, Antonio; Uribe, Elsa; Oyanadel, Romina; Miranda, Margarita; et al.; Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 4; 2-2011; 746-753
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/245123
identifier_str_mv Di Scala, Karina Cecilia; Vega Gálvez, Antonio; Uribe, Elsa; Oyanadel, Romina; Miranda, Margarita; et al.; Changes of quality characteristics of pepino fruit ( Solanum muricatum Ait ) during convective drying; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 46; 4; 2-2011; 746-753
0950-5423
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://ifst.onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02555.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2621.2011.02555.x
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
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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
_version_ 1842269964553158656
score 13.13397

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