Effect of ultrasound and chemical pretreatments on L-ascorbic acid of dried bell pepper (Capsicum annuum) studied by factorial design
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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 metho...d 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).
Source:
Book of Abstracts 1st EUROPEAN SYMPOSIUM ON PHYTOCHEMICALS IN MEDICINE AND FOOD, 2022, 84-Publisher:
- University of Belgrade‐Faculty of Agriculture
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 - 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)
Institution/Community
Inovacioni centarTY - 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 .