Effect of pulse electric field (PEF) intensity combined with drying temperature on mass transfer, functional properties, and in vitro digestibility of dehydrated mango peels

The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane, thus improving mass transfer through the cell membrane. The present study aims to evaluate the influence PEF intensity on the drying of mango peels at different temperatures...

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Published in:	Journal of food measurement & characterization Vol. 17; no. 5; pp. 5219 - 5233
Main Authors:	Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, Brito, Ana Carla de Oliveira, Silva, Vírgínia Mirtes de Alcântara, Albuquerque, Juliana Cruz, Saraiva, Maria Monique Tavares, Santos, Rebeca Morais Silva, de Sousa, Francisca Moisés, Ribeiro, Victor Herbert de Alcântara, Carvalho, Raniza de Oliveira, Moura, Henrique Valentim, Mota, Mércia Melo de Almeida
Format:	Journal Article
Language:	English
Published:	New York Springer US 01-10-2023 Springer Nature B.V
Subjects:	Agricultural wastes Antioxidants Cell membranes Chemistry Chemistry and Materials Science Chemistry/Food Science Dehydration Digestibility Drying Electric fields Electroporation Engineering Food processing Food Science Food technology Glass transition temperature Mangoes Mass transfer Original Paper Phenolic compounds Phenols Physical properties Solubility Temperature Thermodynamic properties Vitamin E Water activity Agro-industrial residue Phenolic degradation Pulse electric field Principal component analysis
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Abstract	The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane, thus improving mass transfer through the cell membrane. The present study aims to evaluate the influence PEF intensity on the drying of mango peels at different temperatures. Mango peels were subjected to PEF at an intensity of 1.5, 3.0 and 4.5 kV cm −1 , frequency of 10 Hz and total time of 600 µs and dried at temperatures or subjected to drying at 50, 60 and 70 °C at an air velocity of 1.0 m s −1 . An evaluation was made of the influence of PEF intensity and drying temperature the thermodynamic properties, physical properties (water activity, hygroscopicity and solubility), temperature glass transition (Tg), total phenolic compound (TPC), antioxidant activity (DPPH, ABTS and FRAP), and starch digestibility (in vitro). The efficiency of PEF was verified, especially when applied to 4.5 kV cm −1 and dry at 70 °C, where the maximum reduction in drying time reached 67%, followed by the lowest degradation of TPC (24.30%), and higher solubility (78.478%) and Tg (59.97 °C). In addition, for this same condition, the antioxidant activity by the DPPH method showed the highest values (69.27 and 176.21 μmol Trolox/g) and at 120 min the digestibility was 26.04%. The results show that the use of non-thermal technologies in the pre-treatment of agro-industrial residues is viable for the drying process. Graphical abstract
AbstractList	The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane, thus improving mass transfer through the cell membrane. The present study aims to evaluate the influence PEF intensity on the drying of mango peels at different temperatures. Mango peels were subjected to PEF at an intensity of 1.5, 3.0 and 4.5 kV cm−1, frequency of 10 Hz and total time of 600 µs and dried at temperatures or subjected to drying at 50, 60 and 70 °C at an air velocity of 1.0 m s−1. An evaluation was made of the influence of PEF intensity and drying temperature the thermodynamic properties, physical properties (water activity, hygroscopicity and solubility), temperature glass transition (Tg), total phenolic compound (TPC), antioxidant activity (DPPH, ABTS and FRAP), and starch digestibility (in vitro). The efficiency of PEF was verified, especially when applied to 4.5 kV cm−1 and dry at 70 °C, where the maximum reduction in drying time reached 67%, followed by the lowest degradation of TPC (24.30%), and higher solubility (78.478%) and Tg (59.97 °C). In addition, for this same condition, the antioxidant activity by the DPPH method showed the highest values (69.27 and 176.21 μmol Trolox/g) and at 120 min the digestibility was 26.04%. The results show that the use of non-thermal technologies in the pre-treatment of agro-industrial residues is viable for the drying process. The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane, thus improving mass transfer through the cell membrane. The present study aims to evaluate the influence PEF intensity on the drying of mango peels at different temperatures. Mango peels were subjected to PEF at an intensity of 1.5, 3.0 and 4.5 kV cm −1 , frequency of 10 Hz and total time of 600 µs and dried at temperatures or subjected to drying at 50, 60 and 70 °C at an air velocity of 1.0 m s −1 . An evaluation was made of the influence of PEF intensity and drying temperature the thermodynamic properties, physical properties (water activity, hygroscopicity and solubility), temperature glass transition (Tg), total phenolic compound (TPC), antioxidant activity (DPPH, ABTS and FRAP), and starch digestibility (in vitro). The efficiency of PEF was verified, especially when applied to 4.5 kV cm −1 and dry at 70 °C, where the maximum reduction in drying time reached 67%, followed by the lowest degradation of TPC (24.30%), and higher solubility (78.478%) and Tg (59.97 °C). In addition, for this same condition, the antioxidant activity by the DPPH method showed the highest values (69.27 and 176.21 μmol Trolox/g) and at 120 min the digestibility was 26.04%. The results show that the use of non-thermal technologies in the pre-treatment of agro-industrial residues is viable for the drying process. Graphical abstract
Author	Moura, Henrique Valentim Mota, Mércia Melo de Almeida Albuquerque, Juliana Cruz Saraiva, Maria Monique Tavares Almeida, Raphael Lucas Jacinto Santos, Rebeca Morais Silva Ribeiro, Victor Herbert de Alcântara Carvalho, Raniza de Oliveira Silva, Vírgínia Mirtes de Alcântara Santos, Newton Carlos Brito, Ana Carla de Oliveira de Sousa, Francisca Moisés
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Snippet	The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane, thus improving mass transfer...
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SubjectTerms	Agricultural wastes Antioxidants Cell membranes Chemistry Chemistry and Materials Science Chemistry/Food Science Dehydration Digestibility Drying Electric fields Electroporation Engineering Food processing Food Science Food technology Glass transition temperature Mangoes Mass transfer Original Paper Phenolic compounds Phenols Physical properties Solubility Temperature Thermodynamic properties Vitamin E Water activity
Title	Effect of pulse electric field (PEF) intensity combined with drying temperature on mass transfer, functional properties, and in vitro digestibility of dehydrated mango peels
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