Convective drying of feijoa (

The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air vel...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Castro, Adriana María [verfasserIn] Díaz, Luis Eduardo [verfasserIn] Quintanilla-Carvajal, Maria Ximena [verfasserIn] Mayorga, Edgar Yesid [verfasserIn] Moreno, Fabián Leonardo [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Anti-inflammatory activity Antioxidant capacity Convective drying Feijoa Simultaneous response evaluation

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 186
Übergeordnetes Werk:	volume:186

DOI / URN:	10.1016/j.lwt.2023.115209

Katalog-ID:	ELV064425673

Internformat


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520			\|a The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities.
650		4	\|a Anti-inflammatory activity
650		4	\|a Antioxidant capacity
650		4	\|a Convective drying
650		4	\|a Feijoa
650		4	\|a Simultaneous response evaluation
700	1		\|a Díaz, Luis Eduardo \|e verfasserin \|4 aut
700	1		\|a Quintanilla-Carvajal, Maria Ximena \|e verfasserin \|4 aut
700	1		\|a Mayorga, Edgar Yesid \|e verfasserin \|4 aut
700	1		\|a Moreno, Fabián Leonardo \|e verfasserin \|0 (orcid)0000-0002-9644-6749 \|4 aut
773	0	8	\|i Enthalten in \|t LWT - food science and technology \|d Amsterdam [u.a.] : Elsevier, 1993 \|g 186 \|h Online-Ressource \|w (DE-627)266892248 \|w (DE-600)1469139-5 \|w (DE-576)103373179 \|7 nnns
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912			\|a GBV_ILN_602
912			\|a GBV_ILN_2001
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912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
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912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
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936	b	k	\|a 48.00 \|j Land- und Forstwirtschaft: Allgemeines \|q VZ
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie \|q VZ
951			\|a AR
952			\|d 186

Indexfelder

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publishDate	2023
allfields	10.1016/j.lwt.2023.115209 doi (DE-627)ELV064425673 (ELSEVIER)S0023-6438(23)00788-0 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Castro, Adriana María verfasserin aut Convective drying of feijoa ( 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities. Anti-inflammatory activity Antioxidant capacity Convective drying Feijoa Simultaneous response evaluation Díaz, Luis Eduardo verfasserin aut Quintanilla-Carvajal, Maria Ximena verfasserin aut Mayorga, Edgar Yesid verfasserin aut Moreno, Fabián Leonardo verfasserin (orcid)0000-0002-9644-6749 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 186 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:186 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 186
spelling	10.1016/j.lwt.2023.115209 doi (DE-627)ELV064425673 (ELSEVIER)S0023-6438(23)00788-0 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Castro, Adriana María verfasserin aut Convective drying of feijoa ( 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities. Anti-inflammatory activity Antioxidant capacity Convective drying Feijoa Simultaneous response evaluation Díaz, Luis Eduardo verfasserin aut Quintanilla-Carvajal, Maria Ximena verfasserin aut Mayorga, Edgar Yesid verfasserin aut Moreno, Fabián Leonardo verfasserin (orcid)0000-0002-9644-6749 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 186 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:186 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 186
allfields_unstemmed	10.1016/j.lwt.2023.115209 doi (DE-627)ELV064425673 (ELSEVIER)S0023-6438(23)00788-0 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Castro, Adriana María verfasserin aut Convective drying of feijoa ( 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities. Anti-inflammatory activity Antioxidant capacity Convective drying Feijoa Simultaneous response evaluation Díaz, Luis Eduardo verfasserin aut Quintanilla-Carvajal, Maria Ximena verfasserin aut Mayorga, Edgar Yesid verfasserin aut Moreno, Fabián Leonardo verfasserin (orcid)0000-0002-9644-6749 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 186 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:186 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 186
allfieldsGer	10.1016/j.lwt.2023.115209 doi (DE-627)ELV064425673 (ELSEVIER)S0023-6438(23)00788-0 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Castro, Adriana María verfasserin aut Convective drying of feijoa ( 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities. Anti-inflammatory activity Antioxidant capacity Convective drying Feijoa Simultaneous response evaluation Díaz, Luis Eduardo verfasserin aut Quintanilla-Carvajal, Maria Ximena verfasserin aut Mayorga, Edgar Yesid verfasserin aut Moreno, Fabián Leonardo verfasserin (orcid)0000-0002-9644-6749 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 186 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:186 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 186
allfieldsSound	10.1016/j.lwt.2023.115209 doi (DE-627)ELV064425673 (ELSEVIER)S0023-6438(23)00788-0 DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Castro, Adriana María verfasserin aut Convective drying of feijoa ( 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities. Anti-inflammatory activity Antioxidant capacity Convective drying Feijoa Simultaneous response evaluation Díaz, Luis Eduardo verfasserin aut Quintanilla-Carvajal, Maria Ximena verfasserin aut Mayorga, Edgar Yesid verfasserin aut Moreno, Fabián Leonardo verfasserin (orcid)0000-0002-9644-6749 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 186 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:186 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 186
language	English
source	Enthalten in LWT - food science and technology 186 volume:186
sourceStr	Enthalten in LWT - food science and technology 186 volume:186
format_phy_str_mv	Article
bklname	Land- und Forstwirtschaft: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Anti-inflammatory activity Antioxidant capacity Convective drying Feijoa Simultaneous response evaluation
dewey-raw	660
isfreeaccess_bool	false
container_title	LWT - food science and technology
authorswithroles_txt_mv	Castro, Adriana María @@aut@@ Díaz, Luis Eduardo @@aut@@ Quintanilla-Carvajal, Maria Ximena @@aut@@ Mayorga, Edgar Yesid @@aut@@ Moreno, Fabián Leonardo @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	266892248
dewey-sort	3660
id	ELV064425673
language_de	englisch
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author	Castro, Adriana María
spellingShingle	Castro, Adriana María ddc 660 bkl 48.00 bkl 58.34 misc Anti-inflammatory activity misc Antioxidant capacity misc Convective drying misc Feijoa misc Simultaneous response evaluation Convective drying of feijoa (
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topic_title	660 VZ 48.00 bkl 58.34 bkl Convective drying of feijoa ( Anti-inflammatory activity Antioxidant capacity Convective drying Feijoa Simultaneous response evaluation
topic	ddc 660 bkl 48.00 bkl 58.34 misc Anti-inflammatory activity misc Antioxidant capacity misc Convective drying misc Feijoa misc Simultaneous response evaluation
topic_unstemmed	ddc 660 bkl 48.00 bkl 58.34 misc Anti-inflammatory activity misc Antioxidant capacity misc Convective drying misc Feijoa misc Simultaneous response evaluation
topic_browse	ddc 660 bkl 48.00 bkl 58.34 misc Anti-inflammatory activity misc Antioxidant capacity misc Convective drying misc Feijoa misc Simultaneous response evaluation
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title	Convective drying of feijoa (
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title_full	Convective drying of feijoa (
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author_browse	Castro, Adriana María Díaz, Luis Eduardo Quintanilla-Carvajal, Maria Ximena Mayorga, Edgar Yesid Moreno, Fabián Leonardo
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title_sort	convective drying of feijoa (
title_auth	Convective drying of feijoa (
abstract	The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities.
abstractGer	The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities.
abstract_unstemmed	The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities.
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title_short	Convective drying of feijoa (
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author2	Díaz, Luis Eduardo Quintanilla-Carvajal, Maria Ximena Mayorga, Edgar Yesid Moreno, Fabián Leonardo
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up_date	2024-07-06T20:26:30.400Z
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score	7.401513

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