Impact of power ultrasound on chemical and physicochemical quality indicators of strawberries dried by convection.
A study on the quality parameters of strawberries dehydrated by convection assisted by power ultrasound (US) at 40-70°C and 30 and 60W has been carried out for the first time. In general, the quality of US-treated samples was higher than that of commercial samples. Even under the most severe conditions used (US at 70°C and 60W), high values of vitamin C retention (>65%) and scarce advance of Maillard reaction (2-furoylmethyl derivatives of Lys and Arg<90mg 100g(-1) protein) were observed. Rehydration ratio was not affected by the power applied and the obtained values were similar to those of convectively-treated samples. According to the results here presented, US is a suitable example of an emerging and environmentally friendly technology that accelerates convective drying, allowing the obtainment of dried strawberries with premium quality.
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Juliana
J
Gamboa-Santos
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain. Electronic address: a.montilla@csic.es.
Antonia
A
Montilla
Instituto de Química Orgánica General (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Ana C
AC
Soria
Universitat Politècnica de València, Departamento de Tecnología de Alimentos, Camino de Vera s/n, 46022 Valencia, Spain.
Juan A
JA
Cárcel
Universitat Politècnica de València, Departamento de Tecnología de Alimentos, Camino de Vera s/n, 46022 Valencia, Spain.
José V
JV
García-Pérez
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
Mar
M
Villamiel
D001205:Ascorbic Acid; D055598:Chemical Phenomena; D018481:Convection; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D015416:Maillard Reaction / Q000187:drug effects*; D014465:Ultrasonics
D001205:Ascorbic Acid
Convective dehydration; Maillard reaction; Quality parameters; Strawberry; Ultrasound; Vitamin C