Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
Authors
Lučić, MilicaPotkonjak, Nebojša
Sredović Ignjatović, Ivana
Lević, Steva
Dajić-Stevanović, Zora
Kolašinac, Stefan
Belović, Miona
Torbica, Aleksandra
Zlatanović, Ivan
Pavlović, Vladimir
Onjia, Antonije
Article (Published version)
Metadata
Show full item recordAbstract
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 f...reeze-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.
Keywords:
Derringer desirability function / factorial design / ultrasound / drying / citric acid / metabisulfite / food quality / antioxidant activity / colorSource:
Foods, 2023, 12, 13, 2468-Publisher:
- MDPI
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200287 (Innovation Center of the Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200287)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200017 (University of Belgrade, Institute of Nuclear Sciences 'Vinča', Belgrade-Vinča) (RS-MESTD-inst-2020-200017)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200116 (University of Belgrade, Faculty of Agriculture) (RS-MESTD-inst-2020-200116)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200135 (University of Belgrade, Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200135)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200105 (University of Belgrade, Faculty of Mechanical Engineering) (RS-MESTD-inst-2020-200105)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200222 (Institute for Food Technology, Novi Sad) (RS-MESTD-inst-2020-200222)
Collections
Institution/Community
Inovacioni centarTY - 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 . .