Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Show simple item record Borsini, Ariel A. Llavata, Beatriz Umaña, Mónica Cárcel, Juan A. 2021-05-26T06:23:27Z 2021-05-26T06:23:27Z
dc.description.abstract [eng] The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent processing possible. However, it can affect material properties. The objective of this study was to assess the effect of the drying temperature on the drying kinetics and final quality of the main artichoke processing by-products, bracts and stems, which have never been studied as independent materials. For this purpose, air drying experiments at different temperatures (40, 60, 80, 100 and 120 °C) were carried out. The alcohol insoluble residue (AIR) and the total phenolic content (TPC), antioxidant capacity (AC) and vitamin C (VC) of the fresh and dried samples were determined. The bracts dried faster than the stems, increasing drying rate with temperature. The two by-products presented relatively large amounts of AIR, the content being higher in bracts, but better functional properties in stems. The TPC, AC and VC values of the dried samples decreased in relation to the fresh samples, with the temperatures of 40 °C (bracts) and 120 °C (stems) being the most adequate for the purposes of preserving these characteristics.
dc.format application/pdf
dc.relation.ispartof Foods, 2021, vol. 10, num. 2, p. 459
dc.rights , 2021
dc.subject.classification Ciències de la salut
dc.subject.classification 663/664 - Aliments i nutrició. Enologia. Olis. Greixos
dc.subject.other Medical sciences
dc.subject.other 663/664 Beverages. Estimulants. Food industry. Preservation
dc.title Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature
dc.type info:eu-repo/semantics/article 2021-05-26T06:23:27Z
dc.subject.keywords total phenolic content
dc.subject.keywords Antioxidant Capacity
dc.subject.keywords vitamin c
dc.subject.keywords Alcohol Insoluble Residues
dc.subject.keywords Swelling capacity
dc.rights.accessRights info:eu-repo/semantics/openAccess

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