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Influence of ultrasonic and chemical pretreatments on quality attributes of dried pepper (Capsicum annuum)

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dc.contributor.author Lučić, Milica
dc.contributor.author Potkonjak, Nebojša
dc.contributor.author Sredović Ignjatović, Ivana
dc.contributor.author Lević, Steva
dc.contributor.author Dajić Stevanović, Zora
dc.contributor.author Kolašinac, Stefan
dc.contributor.author Belović, Miona
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Zlatanović, Ivan
dc.contributor.author Pavlović, Vladimir
dc.contributor.author Onjia, Antonije
dc.date.accessioned 2023-07-10T14:15:05Z
dc.date.available 2023-07-10T14:15:05Z
dc.date.issued 2023-06-23
dc.identifier.citation Lučić, M.; Potkonjak, N.; Sredović Ignjatović, I.; Lević, S.; Dajić-Stevanović, Z.; Kolašinac, S.; Belović, M.; Torbica, A.; Zlatanović, I.; Pavlović, V.; et al. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). Foods 2023, 12, 2468. https:// doi.org/10.3390/foods12132468 en_US
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/158
dc.description.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. en_US
dc.description.sponsorship This work was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Contract No. 451-03-47/2023-01/200287, Contract No. 451-03-47/2023-01/200017, No. 451-03-47/2023-01/200116, Contract No. 451-03-47/2023-01/200135, No. 451-03-47/2023-01/200105 and No. 451-03-47/2023-01/200222). en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200287/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200017/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200135/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200105/RS//
dc.rights OpenAccess
dc.rights info:eu-repo/semantics/openAccess
dc.subject Derringer desirability function en_US
dc.subject factorial design en_US
dc.subject ultrasound en_US
dc.subject drying en_US
dc.subject citric acid en_US
dc.subject metabisulfite en_US
dc.subject food quality en_US
dc.subject antioxidant activity en_US
dc.subject color en_US
dc.title Influence of ultrasonic and chemical pretreatments on quality attributes of dried pepper (Capsicum annuum) en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85164931096
dc.identifier.wos 001028081900001


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