TY  - JOUR
AU  - Lučić, Milica
AU  - Potkonjak, Nebojša
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Dajić-Stevanović, Zora
AU  - Kolašinac, Stefan
AU  - Belović, Miona
AU  - Torbica, Aleksandra
AU  - Zlatanović, Ivan
AU  - Pavlović, Vladimir
AU  - Onjia, Antonije
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6532
AB  - This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
PB  - MDPI
T2  - Foods
T1  - Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
IS  - 13
SP  - 2468
VL  - 12
DO  - 10.3390/foods12132468
ER  - 

@article{
author = "Lučić, Milica and Potkonjak, Nebojša and Sredović Ignjatović, Ivana and Lević, Steva and Dajić-Stevanović, Zora and Kolašinac, Stefan and Belović, Miona and Torbica, Aleksandra and Zlatanović, Ivan and Pavlović, Vladimir and Onjia, Antonije",
year = "2023",
abstract = "This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.",
publisher = "MDPI",
journal = "Foods",
title = "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)",
number = "13",
pages = "2468",
volume = "12",
doi = "10.3390/foods12132468"
}

Lučić, M., Potkonjak, N., Sredović Ignjatović, I., Lević, S., Dajić-Stevanović, Z., Kolašinac, S., Belović, M., Torbica, A., Zlatanović, I., Pavlović, V.,& Onjia, A.. (2023). Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods
MDPI., 12(13), 2468.
https://doi.org/10.3390/foods12132468

Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). in Foods. 2023;12(13):2468.
doi:10.3390/foods12132468 .

Lučić, Milica, Potkonjak, Nebojša, Sredović Ignjatović, Ivana, Lević, Steva, Dajić-Stevanović, Zora, Kolašinac, Stefan, Belović, Miona, Torbica, Aleksandra, Zlatanović, Ivan, Pavlović, Vladimir, Onjia, Antonije, "Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)" in Foods, 12, no. 13 (2023):2468,
https://doi.org/10.3390/foods12132468 . .

TY  - CONF
AU  - Lučić, Milica
AU  - Sredović Ignjatović, Ivana
AU  - Lević, Steva
AU  - Zlatanović, Ivan
AU  - Onjia, Antonije
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6321
AB  - 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).
PB  - University of Belgrade‐Faculty of Agriculture
C3  - Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD
T1  - Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design
SP  - 84
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6321
ER  - 

@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"
}

Lučić, M., Sredović Ignjatović, I., Lević, S., Zlatanović, I.,& Onjia, A.. (2022). Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design. in Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD
University of Belgrade‐Faculty of Agriculture., 84.
https://hdl.handle.net/21.15107/rcub_technorep_6321

Lučić M, Sredović Ignjatović I, Lević S, Zlatanović I, Onjia A. Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design. in Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD. 2022;:84.
https://hdl.handle.net/21.15107/rcub_technorep_6321 .

Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Zlatanović, Ivan, Onjia, Antonije, "Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design" in Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD (2022):84,
https://hdl.handle.net/21.15107/rcub_technorep_6321 .