Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds

The present study has evaluated the effects of power ultrasound pre-treatment on air-drying and bioactive compounds of cashew apple bagasse. The sonication induced the disruption of cashew bagasse parenchyma, which resulted in lower resistance to water diffusion, less hysteresis, and increased rehyd...

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Detalles Bibliográficos
Autores: Fonteles, Thatyane Vidal, Leite, Ana Karoline Ferreira, Silva, Ana Raquel Araújo da, Carneiro, Alessandra Pinheiro Góes, Miguel, Emilio de Castro, Cavada, Benildo Sousa, Fernandes, Fabiano André Narciso, Rodrigues, Sueli
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:Brasil
Institución:Universidade Federal do Ceará (UFC)
Repositorio:Repositório Institucional da Universidade Federal do Ceará (UFC)
Idioma:inglés
OAI Identifier:oai:repositorio.ufc.br:riufc/66475
Acceso en línea:http://www.repositorio.ufc.br/handle/riufc/66475
Access Level:acceso abierto
Palabra clave:Sonication
Drying
Sorption
Bioactive compounds
Bioaccessibility
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network_acronym_str BR
network_name_str Brasil
repository_id_str
dc.title.pt_BR.fl_str_mv Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds
title Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds
spellingShingle Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds
Fonteles, Thatyane Vidal
Sonication
Drying
Sorption
Bioactive compounds
Bioaccessibility
title_short Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds
title_full Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds
title_fullStr Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds
title_full_unstemmed Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds
title_sort Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds
dc.creator.none.fl_str_mv Fonteles, Thatyane Vidal
Leite, Ana Karoline Ferreira
Silva, Ana Raquel Araújo da
Carneiro, Alessandra Pinheiro Góes
Miguel, Emilio de Castro
Cavada, Benildo Sousa
Fernandes, Fabiano André Narciso
Rodrigues, Sueli
author Fonteles, Thatyane Vidal
author_facet Fonteles, Thatyane Vidal
Leite, Ana Karoline Ferreira
Silva, Ana Raquel Araújo da
Carneiro, Alessandra Pinheiro Góes
Miguel, Emilio de Castro
Cavada, Benildo Sousa
Fernandes, Fabiano André Narciso
Rodrigues, Sueli
author_role author
author2 Leite, Ana Karoline Ferreira
Silva, Ana Raquel Araújo da
Carneiro, Alessandra Pinheiro Góes
Miguel, Emilio de Castro
Cavada, Benildo Sousa
Fernandes, Fabiano André Narciso
Rodrigues, Sueli
author2_role author
author
author
author
author
author
author
dc.subject.por.fl_str_mv Sonication
Drying
Sorption
Bioactive compounds
Bioaccessibility
topic Sonication
Drying
Sorption
Bioactive compounds
Bioaccessibility
description The present study has evaluated the effects of power ultrasound pre-treatment on air-drying and bioactive compounds of cashew apple bagasse. The sonication induced the disruption of cashew bagasse parenchyma, which resulted in lower resistance to water diffusion, less hysteresis, and increased rehydration rate. The processing did not affect the lignocellulose fibers or the clerenchyma cells. For sonicated samples, water activity reached values below 0.4, after 2 h of drying, which is appropriate to prevent bacterial and fungi growth. The sorption isotherms of cashew apple bagasse presented sigmoidshape for all samples and followed the type II according to BET classification. Sonicated cashew apple bagasse showed higher antioxidant activity, higher total phenolic compounds (TPC) and higher vitamin C content when compared to the non-sonicated sample. The increase in TPC and vitamin C contributed to the product antioxidant activity. A slight reduction on Vitamin C bioaccessibility was observed, but the TPC bioaccessibility has increased. Sonication reduced the quality loss of conventional drying treatments improving the quality of the dried product.
publishDate 2016
dc.date.issued.fl_str_mv 2016
dc.date.accessioned.fl_str_mv 2022-06-15T16:56:54Z
dc.date.available.fl_str_mv 2022-06-15T16:56:54Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv FONTELES, Thatyane Vidal et al. Ultrasound processing to enhance drying of cashew apple bagasse puree: influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds. Ultrasonics Sonochemistry, [s.l.], v. 31, p. 237-249, 2016.
dc.identifier.uri.fl_str_mv http://www.repositorio.ufc.br/handle/riufc/66475
dc.identifier.issn.none.fl_str_mv 1350-4177
identifier_str_mv FONTELES, Thatyane Vidal et al. Ultrasound processing to enhance drying of cashew apple bagasse puree: influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds. Ultrasonics Sonochemistry, [s.l.], v. 31, p. 237-249, 2016.
1350-4177
url http://www.repositorio.ufc.br/handle/riufc/66475
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Ultrasonics Sonochemistry
publisher.none.fl_str_mv Ultrasonics Sonochemistry
dc.source.none.fl_str_mv reponame:Repositório Institucional da Universidade Federal do Ceará (UFC)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
instacron_str UFC
institution UFC
reponame_str Repositório Institucional da Universidade Federal do Ceará (UFC)
collection Repositório Institucional da Universidade Federal do Ceará (UFC)
bitstream.url.fl_str_mv http://repositorio.ufc.br/bitstream/riufc/66475/2/license.txt
http://repositorio.ufc.br/bitstream/riufc/66475/1/2016_art_tvfonteles.pdf
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repository.name.fl_str_mv Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv bu@ufc.br || repositorio@ufc.br
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spelling 2022-06-15T16:56:54Z2022-06-15T16:56:54Z2016FONTELES, Thatyane Vidal et al. Ultrasound processing to enhance drying of cashew apple bagasse puree: influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds. Ultrasonics Sonochemistry, [s.l.], v. 31, p. 237-249, 2016.1350-4177http://www.repositorio.ufc.br/handle/riufc/66475The present study has evaluated the effects of power ultrasound pre-treatment on air-drying and bioactive compounds of cashew apple bagasse. The sonication induced the disruption of cashew bagasse parenchyma, which resulted in lower resistance to water diffusion, less hysteresis, and increased rehydration rate. The processing did not affect the lignocellulose fibers or the clerenchyma cells. For sonicated samples, water activity reached values below 0.4, after 2 h of drying, which is appropriate to prevent bacterial and fungi growth. The sorption isotherms of cashew apple bagasse presented sigmoidshape for all samples and followed the type II according to BET classification. Sonicated cashew apple bagasse showed higher antioxidant activity, higher total phenolic compounds (TPC) and higher vitamin C content when compared to the non-sonicated sample. The increase in TPC and vitamin C contributed to the product antioxidant activity. A slight reduction on Vitamin C bioaccessibility was observed, but the TPC bioaccessibility has increased. Sonication reduced the quality loss of conventional drying treatments improving the quality of the dried product.Ultrasonics SonochemistrySonicationDryingSorptionBioactive compoundsBioaccessibilityUltrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compoundsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleengreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccessFonteles, Thatyane VidalLeite, Ana Karoline FerreiraSilva, Ana Raquel Araújo daCarneiro, Alessandra Pinheiro GóesMiguel, Emilio de CastroCavada, Benildo SousaFernandes, Fabiano André NarcisoRodrigues, SueliLICENSElicense.txtlicense.txttext/plain; charset=utf-82152http://repositorio.ufc.br/bitstream/riufc/66475/2/license.txtfb3ad2d23d9790966439580114baefafMD52ORIGINAL2016_art_tvfonteles.pdf2016_art_tvfonteles.pdfapplication/pdf3656933http://repositorio.ufc.br/bitstream/riufc/66475/1/2016_art_tvfonteles.pdff821c2fae56854808cca849ee99b51c6MD51riufc/664752022-10-13 14:51:13.346oai:repositorio.ufc.br:riufc/66475TElDRU7Dh0EgREUgQVJNQVpFTkFNRU5UTyBFIERJU1RSSUJVScOHw4NPIE7Dg08tRVhDTFVTSVZBIAoKQW8gY29uY29yZGFyIGNvbSBlc3RhIGxpY2Vuw6dhLCB2b2PDqihzKSBhdXRvcihlcykgb3UgdGl0dWxhcihlcykgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIGRhIG9icmEgYXF1aSBkZXNjcml0YSBjb25jZWRlKG0pIMOgIFVuaXZlcnNpZGFkZSBGZWRlcmFsIGRvIENlYXLDoSwgZ2VzdG9yYSBkbyBSZXBvc2l0w7NyaW8gSW5zdGl0dWNpb25hbCBkYSBVRkMgLSBSSS9VRkMsIG8gZGlyZWl0byBuw6NvLWV4Y2x1c2l2byBkZSByZXByb2R1emlyLCBjb252ZXJ0ZXIgKGNvbW8gZGVmaW5pZG8gYWJhaXhvKSBlL291IGRpc3RyaWJ1aXIgbyBkb2N1bWVudG8gZGVwb3NpdGFkbyBlbSBmb3JtYXRvIGltcHJlc3NvLCBlbGV0csO0bmljbyBvdSBlbSBxdWFscXVlciBvdXRybyBtZWlvLiBWb2PDqiBjb25jb3JkYShtKSBxdWUgYSBVbml2ZXJzaWRhZGUgRmVkZXJhbCBkbyBDZWFyw6EsIGdlc3RvcmEgZG8gUmVwb3NpdMOzcmlvIEluc3RpdHVjaW9uYWwgZGEgVUZDIC0gUkkvVUZDLCBwb2RlLCBzZW0gYWx0ZXJhciBvIGNvbnRlw7pkbywgY29udmVydGVyIG8gYXJxdWl2byBkZXBvc2l0YWRvIGEgcXVhbHF1ZXIgbWVpbyBvdSBmb3JtYXRvIGNvbSBmaW5zIGRlIHByZXNlcnZhw6fDo28uIFZvY8OqKHMpIHRhbWLDqW0gY29uY29yZGEobSkgcXVlIGEgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZG8gQ2VhcsOhLCBnZXN0b3JhIGRvIFJlcG9zaXTDs3JpbyBJbnN0aXR1Y2lvbmFsIGRhIFVGQyAtIFJJL1VGQywgcG9kZSBtYW50ZXIgbWFpcyBkZSB1bWEgY8OzcGlhIGRlc3RlIGRlcMOzc2l0byBwYXJhIGZpbnMgZGUgc2VndXJhbsOnYSwgYmFjay11cCBlL291IHByZXNlcnZhw6fDo28uIFZvY8OqIGRlY2xhcmEgcXVlIGEgYXByZXNlbnRhw6fDo28gZG8gc2V1IHRyYWJhbGhvIMOpIG9yaWdpbmFsIGUgcXVlIHZvY8OqKHMpIHBvZGUobSkgY29uY2VkZXIgb3MgZGlyZWl0b3MgY29udGlkb3MgbmVzdGEgbGljZW7Dp2EuIFZvY8OqIHRhbWLDqW0gZGVjbGFyYShtKSBxdWUgbyBlbnZpbyDDqSBkZSBzZXUgY29uaGVjaW1lbnRvIGUgbsOjbyBpbmZyaW5nZSBvcyBkaXJlaXRvcyBhdXRvcmFpcyBkZSBvdXRyYSBwZXNzb2Egb3UgaW5zdGl0dWnDp8Ojby4gQ2FzbyBvIGRvY3VtZW50byBhIHNlciBkZXBvc2l0YWRvIGNvbnRlbmhhIG1hdGVyaWFsIHBhcmEgbyBxdWFsIHZvY8OqKHMpIG7Do28gZGV0w6ltIGEgdGl0dWxhcmlkYWRlIGRvcyBkaXJlaXRvcyBkZSBhdXRvcmFpcywgdm9jw6oocykgZGVjbGFyYShtKSBxdWUgb2J0ZXZlIGEgcGVybWlzc8OjbyBpcnJlc3RyaXRhIGRvIHRpdHVsYXIgZG9zIGRpcmVpdG9zIGF1dG9yYWlzIGRlIGNvbmNlZGVyIMOgIFVuaXZlcnNpZGFkZSBGZWRlcmFsIGRvIENlYXLDoSwgZ2VzdG9yYSBkbyBSZXBvc2l0w7NyaW8gSW5zdGl0dWNpb25hbCBkYSBVRkMgLSBSSS9VRkMsIG9zIGRpcmVpdG9zIHJlcXVlcmlkb3MgcG9yIGVzdGEgbGljZW7Dp2EgZSBxdWUgb3MgbWF0ZXJpYWlzIGRlIHByb3ByaWVkYWRlIGRlIHRlcmNlaXJvcywgZXN0w6NvIGRldmlkYW1lbnRlIGlkZW50aWZpY2Fkb3MgZSByZWNvbmhlY2lkb3Mgbm8gdGV4dG8gb3UgY29udGXDumRvIGRhIGFwcmVzZW50YcOnw6NvLgogQ0FTTyBPIFRSQUJBTEhPIERFUE9TSVRBRE8gVEVOSEEgU0lETyBGSU5BTkNJQURPIE9VIEFQT0lBRE8gUE9SIFVNIMOTUkfDg08sIFFVRSBOw4NPIEEgSU5TVElUVUnDh8ODTyBERVNURSBSRVBPU0lUw5NSSU86IFZPQ8OKIERFQ0xBUkEgVEVSIENVTVBSSURPIFRPRE9TIE9TIERJUkVJVE9TIERFIFJFVklTw4NPIEUgUVVBSVNRVUVSIE9VVFJBUyBPQlJJR0HDh8OVRVMgUkVRVUVSSURBUyBQRUxPIENPTlRSQVRPIE9VIEFDT1JETy4gCk8gcmVwb3NpdMOzcmlvIGlkZW50aWZpY2Fyw6EgY2xhcmFtZW50ZSBvIHNldShzKSBub21lKHMpIGNvbW8gYXV0b3IoZXMpIG91IHRpdHVsYXIoZXMpIGRvIGRpcmVpdG8gZGUgYXV0b3IoZXMpIGRvIGRvY3VtZW50byBzdWJtZXRpZG8gZSBkZWNsYXJhIHF1ZSBuw6NvIGZhcsOhIHF1YWxxdWVyIGFsdGVyYcOnw6NvIGFsw6ltIGRhcyBwZXJtaXRpZGFzIHBvciBlc3RhIGxpY2Vuw6dhLgpSZXBvc2l0w7NyaW8gSW5zdGl0dWNpb25hbCBkYSBVRkMuCg==Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2022-10-13T17:51:13Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false
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