@conference{
author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Zlatanović, Ivan and Onjia, Antonije",
year = "2022",
abstract = "Drying is one of the methods for the preservation of fruits and vegetables [1]. Peppers are still
dried in open sunlight, although this method has many shortcomings (long drying time,
microbial contamination, depending on weather conditions, final product of poor color) [2].
Deterioration of numerous nutrients, which occurs during drying, can be prevented by
applying various pre-treatments and/or different drying methods [2–4]. The aim of this study
was to investigate effects of different pretreatments and drying methods on L-ascorbic acid
(L-AA) content in dried bell pepper. Effect of following parameters were studied: applied
additive (0.25% citric acid, 0.25% potassium metabisulfite or their mixture), temperature,
time, pH value of pretreatment solution, ultrasound pretreatment, pepper slices size, pepper
mass and drying method (hot air-drying and freeze-drying). For organization of experiments
fractional factorial design was used. Results showed that only the drying method significantly
affects the content of L-AA after a month of storage. Freeze-drying was a better method for
L-AA preservation. The interaction between the drying method and the size of pepper slices
was also meaningful, although this interaction wasn’t statistically significant. Better
preservation of L-AA, for hot air-dried samples, was achieved with a slices size of 4×4 cm
compared to smaller (2×2 cm) and larger ones (8×8 cm). In the case of freeze-dried samples,
the slice size didn’t affect the preservation of L-AA. The medium slices of the pepper fruit
provided better penetration of the additives, which resulted in a better protective effect on
L-AA during the hot air-drying. On the other hand, smaller pieces (2×2 cm) led to higher
losses, probably due to the higher leaching of L-AA. Larger slices (8×8 cm) proved to be the
most unfavorable for the preservation of L-AA (maybe due to less diffusion of additive during
pretreatment and its later weak effect during drying).",
publisher = "University of Belgrade‐Faculty of Agriculture",
journal = "Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD",
title = "Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design",
pages = "84",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6321"
}