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2015 | 581 |
Tytuł artykułu

Wpływ warunków przechowywania na wybrane właściwości liofilizowanych malin

Treść / Zawartość
Warianty tytułu
EN
The influence of storage conditionons on selected properties of freeze dried raspberry
Języki publikacji
PL
Abstrakty
PL
Celem pracy była analiza zmian barwy, zawartości antocyjanów i zdolności adsorpcji pary wodnej liofilizowanych malin w trakcie przechowywania. Owoce suszono sublimacyjnie, a następnie przechowywano (bez dostępu światła) w trzech temperaturach 25, 35 i 45°C przez 1, 2, 5 i 8 miesięcy. Zarówno temperatura, jak i czas przechowywania miały istotny wpływ na zmiany zawartości antocyjanów i barwy suszonych malin. Z kolei w przypadku właściwości higroskopijnych tylko temperatura przechowywania miała znaczący wpływ na zdolność adsorpcji pary wodnej przez susze. Wydłużenie czasu i wzrost temperatury przechowywania powodowały zmniejszenie zawartości antocyjanów oraz nasycenia barwy, jak również, w większości eksperymentów, pogorszenie właściwości higroskopijnych.
EN
The purpose of this study was to determine the effect of time and temperature storage on properties of freeze-dried raspberries. Frozen raspberries from the Oerlemans company were placed in a shock freezer at the temperature of about -40°C for obtaining the fruit temperature of -38°C. Samples were then dried at the temperature of 20°C and pressure of 63 Pa for 24 hours, after which the fruit was packed in opaque PET/Met/PE plastic bags with removing 95% of air. Packaged samples were stored in incubators without light exposure at three different temperatures: 25, 35 and 45°C. Colour, adsorption capacity, dry matter content, and anthocyanin content analyses were made before storing the fruit, as well as after 1, 2, 5, and 8 months of storage. Anthocyanin content analysis was carried out according to Giusti and Wrolstad method. Adsorption capacity (hygroscopy) on the basis of changes in the water content in dried fruit kept over a saturated NaCl solution (aw = 0.75) for 72 hours was analysed. Weight changes were successively measured after 0.5, 1, 3, 5, 24, 48 and 72 hours. For measurement colour of dried fruit was use the reflection method. The analysis was performed using a colorimeter Konica Minolta CR-5. Dried pieces were laid in a glass Petri dish and set on the measuring head. Brightness L*, coefficient a* and b* were measured with the following settings: measuring diameter - 30 mm, the standard observer - 2°, and a light source - D65. Storing resulted in significant colour change of freeze-dried raspberries, particularly of those stored at higher temperatures. In most cases, dried fruits were lighter and had reduced a* values and chroma. Both temperature and storage time had a significant effect on the colour change of dried fruits. Anthocyanins are very unstable compounds at elevated temperatures. After 39 weeks of storage at 35 and 45°C virtually all of anthocyanins content in freeze-dried raspberries was degraded. Anthocyanins were most stable at 25°C, and their content did not decrease during the 8 weeks of storage. Both temperature and storage time had a significant impact on the content of pigments in the dried fruits. The storage temperature had a significant impact on fruit's water vapour adsorption. Adsorption was significantly reduced immediately after drying the fruits, except in the samples stored at the highest temperature for the longest period. The storage time did not significantly affect this value.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
581
Opis fizyczny
s.113-122,rys.,tab.,bibliogr.
Twórcy
Bibliografia
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  • Duffy S.J., Keaney J.F., Holbrook M., Gokce N., Swerdloff P.L., Frei B., Vita J.A., 2001. Short-and long-term black tea consumption reverses endothelial dysfunction in patients with coronary artery disease. Circulation 104, 151-156.
  • Giusti M.M., Wrolstad R.E. (2001). Characterization and Measurement of Anthocyaninis by UV-Visible Spectroscopy. Current Protocols in Food Analytical Chemistry. F1.2.1-F1.2.13.
  • Hong K., Xu H., Wang J., Zhang L., Hu H., Jia Z., Gu H., He Q., Gong D., 2013. Quality changes and internal browning developments of summer pineapple fruit during storage at different temperatures. Scientia Horticulturae 151, 68-74.
  • Jeremiah L.E., Gibson L.L., 2001. The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef. Food Research International 34(9), 815-826.
  • Nowacka M., Witrowa-Rajchert D., 2010. Zmiany właściwości higroskopijnych suszy jabłkowych w czasie przechowywania. Acta Agrophysica 15(2), 359-370.
  • Ochoa M.R., Kesseler A.G., De Michaelis A., Mugridge A., Chaves A.R., 2001. Kinetics of colour change of raspberry, sweet (Prunus avium), and sour (Prunus cerasus) cherries preserves packed in glass containers: light and room temperature effects. Journal of Food Engineering 49, 55-62.
  • Pieszka M., Tombarkiewicz B., Roman A., Migdał W., Niedziółka J., 2013. Effect of bioactive substances found in rapeseed, raspberry and strawberry seed oils on blood lipid profile and selected parameters of oxidative status in rats. Environmental Toxicology and Pharmacology 36(3), 1055-1062.
  • PN-EN 12145:2001. Soki owocowe i warzywne. Oznaczanie całkowitej suchej substancji. Metoda grawimetryczna oznaczania ubytku masy w wyniku suszenia.
  • Rząca M., Witrowa-Rajchert D., 2007. Wpływ techniki suszenia na właściwości optyczne suszu jabłkowego. Acta Agrophysica 10(2), 445-453.
  • Sablani S.S, Andrews P.K., Davies N.M., Walters T., Saez H., Syamaladevi R.M., Mohekar P.R., 2010. Effect of thermal treatments on phytochemicals in conventionally and organically grown berries. Journal of the Science of Food and Agriculture 90(5), 769-778.
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  • Stój A., Targoński Z., Malik A., 2006. Use of anthocyanins analysis for detection of berry juice adulterations. Acta Scientiarum Polonorum. Technologia Alimentaria 5(1), 73-85.
  • Summen M.A., Erge1 H.S., 2014. Thermal degradation kinetics of bioactive compounds and visual colour in raspberry pulp. Journal of Food Processing and Preservation 38(1), 551-557.
  • Syamaladevi R.M., Sablani S.S., Tang J., Powers J., Swanson B.G., 2011. Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries During Long-Term Storage: In Relation To Glass Transition. Journal of Food Science 76(6), E414-E421.
  • Śledź M., Nowacka M., Wiktor A., Witrowa-Rajchert D., 2013. Selected chemical and physico-chemical properties of microwave-convective dried herbs. Food and Bioproduct Processing 91(4), 421-428.
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Typ dokumentu
Bibliografia
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Identyfikator YADDA
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