NDLI: Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple

Please wait, while we are loading the content...

Comparison of Partial Least Squares Regression (PLSR) and Principal Components Regression (PCR) Methods for Protein and Hardness Predictions using the Near-Infrared (NIR) Hyperspectral Images of Bulk Samples of Canadian Wheat

Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms

Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)

Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method

Biodegradable Duo-functional Active Film: Antioxidant and Antimicrobial Actions for the Conservation of Beef

Non-Destructive Global and Localized 2D T$_{1}$/T$_{2}$ NMR Relaxometry to Resolve Microstructure in Apples Affected by Watercore

Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures

Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius, L.) Muscle by FTIR Spectroscopy of the Lipid Fraction

Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple

Application of Support Vector Classification Algorithms for the Prediction of Quality Level of Frozen Shrimps (Litopenaeus vannamei) Suitable for Sensor-Based Time-Temperature Monitoring

Pulse Combustion Spray Drying of Egg White: Energy Efficiency and Product Quality

Use of Electronic Nose and Tongue to Track Freshness of Cherry Tomatoes Squeezed for Juice Consumption: Comparison of Different Sensor Fusion Approaches

Effect of Storage on Rheology of Water-Soluble, Chelate-Soluble and Diluted Alkali-Soluble Pectin in Carrot Cell Walls

Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis)

Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

Antimicrobial Effectiveness of Lauroyl Arginate Incorporated into Ethylene Vinyl Alcohol Copolymers to Extend the Shelf-Life of Chicken Stock and Surimi Sticks

Application of Freezing and Thawing to Carrot (Daucus carota L.) Juice Extraction

A Piezoelectric Microelectrode Arrays System for Real-Time Monitoring of Bacterial Contamination in Fresh Milk

Food and Bioprocess Technology : Volume 7

Food and Bioprocess Technology : Volume 6

Food and Bioprocess Technology : Volume 5

Food and Bioprocess Technology : Volume 4

Food and Bioprocess Technology : Volume 3

Food and Bioprocess Technology : Volume 2

Food and Bioprocess Technology : Volume 1

Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple

Content Provider	Springer Nature Link
Author	Ahmad Qasem, Margarita H. Santacatalina, Juan V. Barrajón Catalán, Enrique Micol, Vicente Cárcel, Juan A. García Pérez, José V.
Copyright Year	2014
Abstract	Olive leaf extracts are rich in polyphenolic compounds. Their inclusion by impregnation in food solid matrices could improve the nutritional value and antioxidant capacity of dietary products, such as apple. Drying the food matrix is interesting not only because it speeds up the infusion but also because of its effect on the final stabilization of impregnated food. In this work, the influence of drying method on the retention of infused olive leaf polyphenols in a solid matrix (apple) was addressed. For this purpose, apple cubes (10 mm side) were initially dehydrated by freeze drying or hot air drying at 60 °C and then impregnated with the olive leaf extract. After the polyphenolic infusion, samples were dried for the final stabilization by means of three different methods: freeze drying and hot air drying at 60 °C both with and without ultrasound application. The retention of infused polyphenols in apple samples was evaluated by determining the total phenolic content and antioxidant capacity and quantifying the main olive leaf polyphenols by HPLC-DAD/MS–MS. The drying kinetics and the loss of apple solids during impregnation were modeled by using diffusion equations and the Weibull model, respectively. The role of fresh apple drying on the retention of infused olive leaf polyphenols was more significant than the further drying of the impregnated apple. Thus, hot air drying of fresh apple provided the highest antioxidant capacity (47.1 ± 2.6 mg Trolox/g d.m.), and oleuropein contents in the final dried apple of up to 1,928 mg/100 g d.m. were found.
Starting Page	120
Ending Page	133
Page Count	14
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	8
Issue Number	1
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2014-08-14
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dehydration Impregnation Modeling Antioxidant potential HPLC-DAD/MS–MS Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits

Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits

Apple Pectic Gel Produced by Dehydration

Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods

Polyphenols profile and antioxidant activity of skin and pulp of a rare apple from Marche region (Italy)

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

RP-HPLC-DAD Determination of Phenolics in Industrial Apple Pomace

Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple

Similar Documents

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits

Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits

Apple Pectic Gel Produced by Dehydration

Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods

Polyphenols profile and antioxidant activity of skin and pulp of a rare apple from Marche region (Italy)

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

RP-HPLC-DAD Determination of Phenolics in Industrial Apple Pomace

Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple