Abstract：
:There is an increased interest in preserving fruits and vegetables by drying. The novelty of this study consists in the combination of the following three drying methods: free convection (at 50, 60, and 70°C), forced convection at 40°C and 315W microwave power. The aim of this study was to investigate the effects of the drying conditions on red beetroot (Beta vulgaris L.) in terms of betalain variance, and polyphenol, microstructure changes (SEM). A strong thermal shock, provided by convection at 60° followed by microwave wattage 315W/9min, leads to a better preservation of bioactive compounds content (0.631±0.0042mg/g of betacyanin and 0.795±0.0019mg/g betaxanthin) when compared to convection at 50, 60 and 70°C. The results showed that combined drying methods led to a significant preservation of the phytochemical content as compared to the traditional methods.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nistor OV,Seremet Ceclu L,Andronoiu DG,Rudi L,Botez Edoi
10.1016/j.foodchem.2017.04.129subject
Has Abstractpub_date
2017-12-01 00:00:00pages
59-67eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30707-0journal_volume
236pub_type
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