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Abstract:

BACKGROUND: Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. The objective of this work was to generate dehydrated ingredients from postharvest discard of sweet cherries. RESULTS: Four dried ingredients were obtained from fresh sweet cherry discard (Lapins var.) using an osmotic dehydration pretreatment and freeze drying or air drying. The ingredients showed an important phenolic contribution (2.8–6.6 g gallic acid kg−1 of product) and preserved the natural color of the fruit to a great extent. Freeze-dried ingredients were less hygroscopic than air-dried ones, and presented with a softer texture. All the ingredients were in a supercooled state at room temperature (Tg range: −23.0 to −18.8 °C). Sugar infusion pretreatment caused a decrease in water sorption capacity and molecular mobility; it also reduced the initial rehydration rate. CONCLUSION: Relevant differences in nutritional and structural characteristics of the ingredients were observed depending on the processing method used. These ingredients could be incorporated into different processed foods, such as snacks, cereal mixtures, cereal bars, and bakery and confectionery products. Air-dried control ingredients presented better nutritional qualities and air-dried sweet cherries with sugar infusion pretreatment could be appropriate ingredients for applications where sweet flavor and slow rehydration rate are required. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry

Registro:

Documento: Artículo
Título:Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties
Autor:Franceschinis, L.; Sette, P.; Salvatori, D.; Schebor, C.
Filiación:PROBIEN (CONICET-Universidad Nacional del Comahue), Neuquén, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina
CONICET, Buenos Aires, Argentina
Palabras clave:air-drying; freeze-drying; osmotic dehydration; physical and mechanical properties; sweet cherries; flavoring agent; gallic acid; phenol derivative; chemistry; color; evaluation study; food preservation; freeze drying; fruit; growth, development and aging; nutritional value; procedures; sweet cherry; Color; Flavoring Agents; Food Preservation; Freeze Drying; Fruit; Gallic Acid; Nutritive Value; Phenols; Prunus avium
Año:2018
Volumen:98
Número:14
Página de inicio:5450
Página de fin:5458
DOI: http://dx.doi.org/10.1002/jsfa.9089
Título revista:Journal of the Science of Food and Agriculture
Título revista abreviado:J. Sci. Food Agric.
ISSN:00225142
CODEN:JSFAA
CAS:gallic acid, 149-91-7; Flavoring Agents; Gallic Acid; Phenols
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v98_n14_p5450_Franceschinis

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Citas:

---------- APA ----------
Franceschinis, L., Sette, P., Salvatori, D. & Schebor, C. (2018) . Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties. Journal of the Science of Food and Agriculture, 98(14), 5450-5458.
http://dx.doi.org/10.1002/jsfa.9089
---------- CHICAGO ----------
Franceschinis, L., Sette, P., Salvatori, D., Schebor, C. "Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties" . Journal of the Science of Food and Agriculture 98, no. 14 (2018) : 5450-5458.
http://dx.doi.org/10.1002/jsfa.9089
---------- MLA ----------
Franceschinis, L., Sette, P., Salvatori, D., Schebor, C. "Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties" . Journal of the Science of Food and Agriculture, vol. 98, no. 14, 2018, pp. 5450-5458.
http://dx.doi.org/10.1002/jsfa.9089
---------- VANCOUVER ----------
Franceschinis, L., Sette, P., Salvatori, D., Schebor, C. Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties. J. Sci. Food Agric. 2018;98(14):5450-5458.
http://dx.doi.org/10.1002/jsfa.9089