Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70◦C). The results showed that better color maintenance was observed at the drying temperature of 60◦C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD-and PEF-treated samples could contribute to the higher sustainability of the process.

The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit

Mannozzi C.
Primo
;
2020-01-01

Abstract

Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70◦C). The results showed that better color maintenance was observed at the drying temperature of 60◦C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD-and PEF-treated samples could contribute to the higher sustainability of the process.
2020
262
File in questo prodotto:
File Dimensione Formato  
Mannozzi et al., 2020applsci-10-08432-v2.pdf

accesso aperto

Tipologia: Versione Editoriale
Licenza: PUBBLICO - Creative Commons
Dimensione 1.67 MB
Formato Adobe PDF
1.67 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11581/480833
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 9
  • ???jsp.display-item.citation.isi??? 8
social impact