dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration desidratação de pimentas dedo-de-moça: cinética e concentração de fitoquímicos

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ID: 214173
2013
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Abstract
Red pepper is rich in vitamin C and other phytochemicals and can be consumed as a dehydrated product. The evaluation of the best drying conditions can ensure a better quality product. This study aimed to investigate the effect of air temperature (55, 65, and 75 ºC) on drying kinetics of red peppers and on vitamin C, total phenolic content, and color of dried pepper as compared to the fresh product. Dehydration was carried out in a forced convection oven. Drying kinetics was determined by periodic weighting until constant weight. The moisture content of the fresh pepper was approximately 86%. The drying curves were fitted to three different models available in the literature. The Page model showed the best fit for this process. Analysis of variance revealed that the air drying temperature significantly influenced (p < 0.05) the quality parameters (vitamin C content, total phenolic content, and color) of the dried pepper as compared to the fresh pepper. After drying, the vitamin C retention increased with reduced air-drying temperature. In general, products dried at lower temperatures exhibited better quality due to reduced losses of bioactive compounds.
A pimenta vermelha é rica em vitamina C e outros fitoquímicos e pode ser consumida como produto desidratado. A avaliação das melhores condições de secagem pode garantir melhor qualidade do produto. Assim, o objetivo deste trabalho foi estudar o efeito da temperatura do ar de secagem (55, 65, 75 ºC) sobre a cinética de secagem, conteúdos de vitamina C e fenólicos totais e cor do produto desidratado, comparando-os à pimenta in natura. A desidratação foi feita por convecção forçada em estufa. A cinética de secagem foi determinada por pesagens periódicas até peso constante. A umidade da pimenta in natura foi de aproximadamente 86%. As curvas de secagem foram ajustadas por três modelos diferentes, avaliados na literatura. O modelo de Page apresentou o melhor ajuste para este processo. A análise de variância mostrou que a temperatura de secagem influenciou significativamente (p < 0,05) os parâmetros de qualidade (conteúdo de vitamina C, conteúdo de fenólicos totais, cor) da pimenta desidratada quando comparados aos da pimenta in natura. Após a secagem, a retenção de vitamina C aumentou com a redução da temperatura de secagem. De maneira geral, a qualidade do produto foi favorecida na secagem com menor temperatura, devido à redução nas perdas de compostos bioativos.
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moraes2013fooddehydration Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Izabel Cristina Freitas Moraes;Paulo José do Amaral Sobral;Ivanise Guilherme Branco;Tatiana Bazo Ré;Catarina Abdalla Gomide
Journal software - practice and experience
Year 2013
DOI
DOI not found
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500020
Keywords
mathematical models foods and food supplytechnology (general)

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