Effects of drying and pretreatment on the nutritional and functional quality of raisins

Carranza-Concha, J., Benlloch Tinoco, Maria, Camacho, M. M. and Martínez-Navarrete, N. (2012) Effects of drying and pretreatment on the nutritional and functional quality of raisins. Food and Bioproducts Processing, 90 (2). pp. 243-248. ISSN 0960-3085

Full text not available from this repository.

Abstract

The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, fruit processing and storage greatly affect fruit compounds. The aim of the present work was to study the influence of processing on the stability of macro and micronutrients present in grapes, with a view to recommending products that provide the highest nutritional quality and the best health conditions. The study focused on fruit dehydration treatments. Conventional and microwave-assisted air-drying processes were used to obtain raisins. Dehydration caused a decrease of all grape compounds studied excluding total phenols. Moreover, compared to conventional processing, microwave-assisted drying produced greater losses of ascorbic acid in the grape and increased pectin solubilization with a consequent change in texture. However the microwave-dehydrated samples showed higher antioxidant activity.

Item Type:	Article
Uncontrolled Keywords:	Microwave, Air drying, NaOH pretreatment, Total phenols, Antioxidant activity, Tartaric acid
Subjects:	D600 Food and Beverage studies
Department:	Faculties > Health and Life Sciences > Applied Sciences
Depositing User:	Becky Skoyles
Date Deposited:	10 May 2019 11:55
Last Modified:	10 Oct 2019 19:15
URI:	http://nrl.northumbria.ac.uk/id/eprint/39253

Downloads