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Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

2020-09Journal article Restricted access
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dc.contributor.authorKhubber, Sucheta
dc.contributor.authorChaturvedi, Kartikey
dc.contributor.authorGharibzahedi, Seyed Mohammed Taghi
dc.contributor.authorCruz, Rui
dc.contributor.authorLorenzo, Jose Manuel
dc.contributor.authorGehlot, Rakesh
dc.contributor.authorBarba, Francisco J.
dc.date.accessioned2021-06-24T11:35:19Z
dc.date.available2021-06-24T11:35:19Z
dc.date.issued2020-09
dc.description.abstractThe effect of solutes (sucrose, honey and glycerol) on mass transfer kinetics, physico-chemical and biological quality, and shelf life of red carrot slices (RCSs) obtained by hot-air drying at 60 degrees C/6-8 h was studied. RCSs were osmosed for 24 h in sucrose (S), sucrose + honey (SH), honey (H) and sucrose + glycerol (SGL) before drying. Honey and glycerol enhanced the water loss (WL) and solute gain (SG), giving higher values for Peleg's model constants (k(1), WL = 6.9 and 6.5, for H and SGL, respectively; k(1), SG = 92.8 and 73.5, for H and SGL, respectively). Decreased viscosity of osmotic solutions corresponded with the solute effect on WL and SG, reaching equilibrium after 16 h. Different quality parameters were significantly affected by the solute type and storage time (P < 0.05). Higher beta-carotene content (7.82 g/100 g) and antioxidant activity (35.9%) values were found in honey-treated carrots. Higher SG might result in improved color parameters and least physical damage as revealed through SEM images in honey and glycerol-treated carrots. The lowest yeast and mould count (0.52 log CFU/g) was observed in SGL treatment after 5 months of storage.
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.lwt.2020.109764
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.1/16405
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.subjectRed carrots (hisar gairic)
dc.subjectOsmo-convective drying
dc.subjectKinetics
dc.subjectQuality
dc.subjectStorage
dc.subject.otherFood Science & Technology
dc.titleNon-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage109764
oaire.citation.titleFood Science and Technology
oaire.citation.volume131
person.familyNameCruz
person.givenNameRui
person.identifier1123160
person.identifier.ciencia-idAB11-B31E-1AF2
person.identifier.orcid0000-0002-0839-1881
person.identifier.scopus-author-id8522888800
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication9da6a8ec-21fd-4591-af31-1680d0c7b1aa
relation.isAuthorOfPublication.latestForDiscovery9da6a8ec-21fd-4591-af31-1680d0c7b1aa

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