Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products

BACKGROUND: Raspberry is a very popular berry, with a short postharvest life. Drying was proposed for obtaining different raspberry-based products. When rehydration is needed for foods direct consumption or use in composite products, a comprehensive understanding of the rehydration characteristics a...

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Autores principales: Sette, P., Franceschinis, L., Schebor, C., Salvatori, D.
Formato: JOUR
Materias:
anthocyanins
drying
freeze-drying
physical properties
Raspberry
rehydration capacity
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_18785093_v7_n4_p261_Sette
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_18785093_v7_n4_p261_Sette
record_format dspace
spelling todo:paper_18785093_v7_n4_p261_Sette2023-10-03T16:34:18Z Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products Sette, P. Franceschinis, L. Schebor, C. Salvatori, D. anthocyanins drying freeze-drying physical properties Raspberry rehydration capacity BACKGROUND: Raspberry is a very popular berry, with a short postharvest life. Drying was proposed for obtaining different raspberry-based products. When rehydration is needed for foods direct consumption or use in composite products, a comprehensive understanding of the rehydration characteristics and quality attributes changes is necessary for a proper selection of processing. OBJECTIVE: The aim of the present work was to analyze the evolution of anthocyanin pigments and several physical properties upon rehydration of dried raspberries. METHODS: Raspberries were dehydrated (air- and freeze-drying) with sugar infusion pretreatments, and then rehydrated at different temperatures. Rehydration kinetics and several quality parameters were analyzed. RESULTS: Pretreated dried samples showed a significantly reduced rehydratability, and preserved dried fruit firmness. Upon rehydration, anthocyanins retention range was 8-42% in control raspberries and 40-90% in pretreated samples. Freeze-dried fruits showed a rapid water uptake but could not restore the water lost upon drying. These samples exhibited a high retention of anthocyanins and color, and a soft texture. When raisin-like fruits are required, samples with pretreatments and further drying should be selected, since they better maintained texture characteristics during a short period of consumption (5-20min); however, the anthocyanin content was lower than that for control samples. Both freeze- and air-dried control samples preserved the red hues, while maintaining the luminosity during rehydration. CONCLUSIONS: The evaluation of quality parameters of rehydrated raspberries, such as color, anthocyanin content, texture and volume, as well as the rehydration indices appeared to be useful to select the best drying and rehydration conditions. © 2017 - IOS Press and the authors. All rights reserved. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_18785093_v7_n4_p261_Sette
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic anthocyanins
drying
freeze-drying
physical properties
Raspberry
rehydration capacity
spellingShingle anthocyanins
drying
freeze-drying
physical properties
Raspberry
rehydration capacity
Sette, P.
Franceschinis, L.
Schebor, C.
Salvatori, D.
Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
topic_facet anthocyanins
drying
freeze-drying
physical properties
Raspberry
rehydration capacity
description BACKGROUND: Raspberry is a very popular berry, with a short postharvest life. Drying was proposed for obtaining different raspberry-based products. When rehydration is needed for foods direct consumption or use in composite products, a comprehensive understanding of the rehydration characteristics and quality attributes changes is necessary for a proper selection of processing. OBJECTIVE: The aim of the present work was to analyze the evolution of anthocyanin pigments and several physical properties upon rehydration of dried raspberries. METHODS: Raspberries were dehydrated (air- and freeze-drying) with sugar infusion pretreatments, and then rehydrated at different temperatures. Rehydration kinetics and several quality parameters were analyzed. RESULTS: Pretreated dried samples showed a significantly reduced rehydratability, and preserved dried fruit firmness. Upon rehydration, anthocyanins retention range was 8-42% in control raspberries and 40-90% in pretreated samples. Freeze-dried fruits showed a rapid water uptake but could not restore the water lost upon drying. These samples exhibited a high retention of anthocyanins and color, and a soft texture. When raisin-like fruits are required, samples with pretreatments and further drying should be selected, since they better maintained texture characteristics during a short period of consumption (5-20min); however, the anthocyanin content was lower than that for control samples. Both freeze- and air-dried control samples preserved the red hues, while maintaining the luminosity during rehydration. CONCLUSIONS: The evaluation of quality parameters of rehydrated raspberries, such as color, anthocyanin content, texture and volume, as well as the rehydration indices appeared to be useful to select the best drying and rehydration conditions. © 2017 - IOS Press and the authors. All rights reserved.
format JOUR
author Sette, P.
Franceschinis, L.
Schebor, C.
Salvatori, D.
author_facet Sette, P.
Franceschinis, L.
Schebor, C.
Salvatori, D.
author_sort Sette, P.
title Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
title_short Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
title_full Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
title_fullStr Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
title_full_unstemmed Monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
title_sort monitoring mechanical, color and anthocyanin changes during rehydration of raspberry-based products
url http://hdl.handle.net/20.500.12110/paper_18785093_v7_n4_p261_Sette
work_keys_str_mv AT settep monitoringmechanicalcolorandanthocyaninchangesduringrehydrationofraspberrybasedproducts
AT franceschinisl monitoringmechanicalcolorandanthocyaninchangesduringrehydrationofraspberrybasedproducts
AT scheborc monitoringmechanicalcolorandanthocyaninchangesduringrehydrationofraspberrybasedproducts
AT salvatorid monitoringmechanicalcolorandanthocyaninchangesduringrehydrationofraspberrybasedproducts
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