[article]
| Titre : |
Applying pectin coatings enriched with antioxidant compounds as pre-treatment for kiwi (Actinidia deliciosa) drying process |
| Type de document : |
texte imprimé |
| Auteurs : |
Kaliana Sitônio Eça, Auteur ; Elaine Cristina Maciel Porto, Auteur ; Luciana de Siqueira Oliveira, Auteur ; Florencia CecÃlia Menegalli, Auteur |
| Année de publication : |
2021 |
| Article en page(s) : |
p. 1131-1142 |
| Note générale : |
Bibliogr. |
| Langues : |
Américain (ame) |
| Catégories : |
Antioxydants
Durée de vie (Ingénierie)
Enrobage (technologie)
Formulation (Génie chimique)
Fruits -- Revêtements protecteurs
Kiwi (fruit)
PectineLes pectines ou plus largement les substances pectiques, sont des polyosides, rattachées aux glucides. Ce sont des substances exclusivement d’origine végétale. Les pectines sont présentes en grande quantité dans les parois primaires des dicotylédones, et en particulier dans les parois végétales de nombreux fruits et légumes. Elles sont extraites industriellement des coproduits de l'industrie des jus de fruits, principalement des agrumes et en moins grande quantité des marcs de pomme.
- Composition chimique : Ce sont des polysaccharides caractérisés par un squelette d’acide α-D-galacturonique et de faibles quantités de α-L-rhamnose plus ou moins ramifiés. Le modèle généralement accepté décrit les pectines comme un enchaînement de deux structures majoritaires : une chaîne principale homogalacturonique (ou "zone lisse", dénommée HG) et une chaîne rhamnogalacturonique (ou "zone hérissée", dénommée RG).
Revêtements organiques
|
| Index. décimale : |
667.9 Revêtements et enduits |
| Résumé : |
One of the main drawbacks of drying fruits is the degradation of their quality by oxidative processes. In this study, antioxidant pectin coatings were prepared and applied onto kiwi slices before the drying process to evaluate their effect on drying kinetics, on maintaining nutritional quality and antioxidant capacity of the cut fruit, and during 31 days of storage. Pectin antioxidant coating formulations have been developed by adding antioxidant extracts from fruits or antioxidant acids. Uncoated dehydrated fruits and those coated with pectin without antioxidants were used as control. Convective drying was carried out, desorption isotherms (30, 50 and 60°C) and drying kinetics (50 and 60°C) were analyzed, and the obtained experimental data were adjusted to the GAB and Page models, respectively. The dried kiwi slices were evaluated for their retention of antioxidants (vitamin C and phenolic compounds), total antioxidant activity (DPPH), mechanical properties, and color. The coatings had a slight influence on the isotherms and drying kinetics at the studied temperatures, mainly for the one performed at 30°C. However, the drying rate at 60°C decreased more rapidly and the Page model fit well with the experimental data. The antioxidant coatings preserved the thermosensitive compounds during drying, and formulations with the acerola extract and antioxidant acids may be highlighted since, in addition to the antioxidant effect, they also nutritionally enriched the kiwi slices. Thus, the proposed methodology is a promising technique to reduce the oxidative effects inherent in the drying and storage processes. |
| Note de contenu : |
- MATERIALS AND METHODS : Material - Processing
- RESULTS AND DISCUSSION : Desorption isotherms curves - Drying process - Coating characterization - Evaluation of kiwi slices after the drying process
- Table 1 : Composition (g/100 g) of fresh kiwi (A. deliciosa) at the maturation stage
- Table 2 : Pectin coating formulations
- Table 3 : Relative humidity of the saline solutions used for the sorption isotherm at 30, 50, and 60°C
- Table 4 : Parameters of the Page model and effective diffusivity estimated by the Fick model and the coefficient of determination for each drying test at 50 and 60°C
- Table 5 : Phytochemical compounds content and total antioxidant activity (TAA) of the coatings |
| DOI : |
https://doi.org/10.1007/s11998-021-00469-x |
| En ligne : |
https://link.springer.com/content/pdf/10.1007/s11998-021-00469-x.pdf |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=36219 |
in JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH > Vol. 18, N° 4 (07/2021) . - p. 1131-1142
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Applying pectin coatings enriched with antioxidant compounds as pre-treatment for kiwi (Actinidia deliciosa) drying process in JOURNAL OF COATINGS TECHNOLOGY AND RESEARCH, Vol. 18, N° 4 (07/2021)
