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Article

The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit

1
Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy
2
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
*
Author to whom correspondence should be addressed.
Appl. Sci. 2020, 10(23), 8432; https://doi.org/10.3390/app10238432
Received: 31 October 2020 / Revised: 20 November 2020 / Accepted: 22 November 2020 / Published: 26 November 2020
Undersized kiwifruits are considered waste; therefore, there is a need to develop sustainable processing technologies for their valorization, in order to have a positive economic impact on their entire production chain. Therefore, the aim of this study was to apply pulsed electric fields (PEF) combined with osmotic dehydration (OD) and air drying (AD) to develop a novel yellow kiwifruit dried snack with high nutritional functionality. In particular, the effect of the different pre-treatments, PEF (200 V/cm) and/or OD (trehalose at 40%), on the color, bioactive compounds content and antioxidant activity (AA) was evaluated on kiwifruit chips air-dried at three different temperatures (50, 60, 70 °C). The results showed that better color maintenance was observed at the drying temperature of 60 °C. Concerning the bioactive compounds, a good retention in total polyphenols (TP), vitamin C content and AA with the DPPH method was obtained on OD and PEF kiwifruit dried snacks, similar to that of control samples. Instead, the ABTS method showed the best AA in PEF and OD/PEF samples. In general, a shorter drying time in the OD- and PEF-treated samples could contribute to the higher sustainability of the process. View Full-Text
Keywords: emerging technologies; pulsed electric field—PEF; osmotic dehydration—OD; fruit snack; waste valorization emerging technologies; pulsed electric field—PEF; osmotic dehydration—OD; fruit snack; waste valorization
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MDPI and ACS Style

Mannozzi, C.; Tylewicz, U.; Tappi, S.; Dalla Rosa, M.; Rocculi, P.; Romani, S. The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit. Appl. Sci. 2020, 10, 8432. https://doi.org/10.3390/app10238432

AMA Style

Mannozzi C, Tylewicz U, Tappi S, Dalla Rosa M, Rocculi P, Romani S. The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit. Applied Sciences. 2020; 10(23):8432. https://doi.org/10.3390/app10238432

Chicago/Turabian Style

Mannozzi, Cinzia, Urszula Tylewicz, Silvia Tappi, Marco Dalla Rosa, Pietro Rocculi, and Santina Romani. 2020. "The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit" Applied Sciences 10, no. 23: 8432. https://doi.org/10.3390/app10238432

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