Effects of drying and pretreatment on the nutritional and functional quality of raisins

J. Carranza-Concha, M. Benlloch, M. M. Camacho, N. Martínez-Navarrete*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

41 Citations (Scopus)

Abstract

The close relationship between the consumption of fruits and health status stems from the nutritional and non-nutritional compounds found in fruits which play a key role in the prevention of different diseases. However, fruit processing and storage greatly affect fruit compounds. The aim of the present work was to study the influence of processing on the stability of macro and micronutrients present in grapes, with a view to recommending products that provide the highest nutritional quality and the best health conditions. The study focused on fruit dehydration treatments. Conventional and microwave-assisted air-drying processes were used to obtain raisins. Dehydration caused a decrease of all grape compounds studied excluding total phenols. Moreover, compared to conventional processing, microwave-assisted drying produced greater losses of ascorbic acid in the grape and increased pectin solubilization with a consequent change in texture. However the microwave-dehydrated samples showed higher antioxidant activity.

Original languageEnglish
Pages (from-to)243-248
Number of pages6
JournalFood and Bioproducts Processing
Volume90
Issue number2
Early online date21 Apr 2011
DOIs
Publication statusPublished - Apr 2012
Externally publishedYes

Fingerprint

Dive into the research topics of 'Effects of drying and pretreatment on the nutritional and functional quality of raisins'. Together they form a unique fingerprint.

Cite this