Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes-Reference-Cited by-同舟云学术

Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes

Published:2019-03-19 Issue:8 Volume:15 Page:
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:
Short-container-title:

Author:

Rashid Muhammad Tayyab¹,Ma Haile¹,Jatoi Mushtaque Ahmed²,Hashim Malik Muhammad³,Wali Asif⁴,Safdar Bushra⁵⁶

Affiliation:

1. School of food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, P.R. China

2. Dept of Botany, Shah Abdul Latif University, Khairpur66020, Sindh, Pakistan

3. Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan

4. Dept.of Agriculture and Food technology, Karakoram International University, Gilgit1500, Pakistan

5. Beijing Advance Innovation center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China

6. Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China

Abstract

AbstractThe drying of sweet potatoes not only helps to prolong its storage life but the dried form reportedly enriched with high bioactive compounds than regular sweet potatoes. The study aims to investigate the influence of dual-frequency ultrasound pretreatments (40 and 60 kHz) at two different hot air drying temperatures (70 °C and 80 °C) on quality of dried product. Ultrasound pretreatment at 40 kHz with 70 °C maintained the phytochemical compounds in the dried sweet potatoes. Ellagic acid and chlorogenic acid were found as predominant phenolic acids using HPLC analysis, while identification of two new bioactive compounds quercetin-3-rhamnoside and quercetin 3-β-D-glucoside were the novel finding of the current study. A short new band appeared in FTIR in all treatments from 2164 to 2041 cm−1 which refers to C = C alkenes functional group. The multivariate analysis showed a great influence of USH3 and USH1 with a positive relationship with most of bioactive compounds.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2018-0409/pdf

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