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    Artículo Cinético de Secado

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    Esperanza Heredia
    Elsevier

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    Yor Chandy 286 (2007 35287 ‘Contents late avallable at ScienceDirect soho Food Chemistry journal homepage: www.elsevier.com/locate/toodchem Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra) Oana-Viorela Nistor’, Liliana Seremet (Ceclu)”*, Doina Georgeta Andronoiu®, Ludmila Rudi®, Elisabeta Botez® ‘Feed Scenes onEnineing Fecal “Car les" ives of Galt, 111 Domne Set 80201, maria tou of Economies, Engineering ae Apple Sciences, Cabal ce Unies "BP esd. Pats Independete 1 390, Repu of Moline nse Maley and Bittle, Academy of Scene of Melo Chins, | ado Se, 028, Rp of dora Deon ARTICLE INFO ABSTRACT ‘ie son fReceved 24 December 2016 Recelved in teveed fore 14 Api 2037 ‘Accepted 19.Api 2017 ‘allableovine 25 Api 2017 “Ther tan increased interest in preserving fats and vegetables by drying The noweliy ofthis ody con- sists in the combination ofthe following three drying methods: fre convection (at 50, 60, and 70°C), forced conveaion at 40°C and 315W microwave power. The aim of this study was to investigate the eflets of che drying condidons on red beetroot (Beta vulgaris L.) in teri of bealain variance, and polyphenol, microstructure changes (SEM). A strong chermal shock. provided by convection at 60° fol- lowed by microwave wattage 315W min, leads toa better preservation of bioactive compounds content oot (ost OUD aa betacynin and 0788 0099 mgledoasantn when compre coeton aie S130 60 and 70°C Se ets shoved at conbine rig metius eo signet preeat o ome a the pychemtl ements compare he Gained 017 Eee. Al ts seed 1. Introduction 2011; Kaur Sitigh, 2014), as well as in dried forms like chips, ‘The plants ofthe Beta genus originate in North Aftica and have spread, through the Mediterranean Sea route, over the seashores of ‘Asia and Europe (Neelviathe & Palas, 2079). Beetroot is grown. all over the world in temperate areas, with main production cen- ‘ed in North America, Europe, Asia and North Aftica (Kowal & Suid, 2014), The red beetroot (Beta vulgaris L. var. esculenta {L Gylnara) (sa traditional and popular vegetable allover the world (Lato, Bonelli, Rojas 8 Gersctesors 2012; Sawicki, Baczek, & ‘Wiealaweset 20716), This vegetable is especially used in Eastern Ear ‘ope asthe main ingredient of borsch. Borschis a sour soup popular in Romanian, Moldavian, Ukrainian, Russian, Belarusian, Latvian, Lithuanian and Polish cuisines. Red beetroot has many uses in human nutrition, tt can be used in various forms as red food col- ‘rants eg. to improve the colour of tomato paste, sauces dessert, Jams and jellies, ice cream, sweets and cereals (Shaki & Lele, ‘Avan: MW, microwave dvirg: MR, moisture ai, mensions: DR eying eae we ry maton i: Me mst conte water ry to ‘Mg, in mle content, g waters dry maser M. equ moire en ae ry meter HH eae Pai, yng ral est eh apo Seremet (ey). Jilted ADs 2007 29. (30s-8145/0 2017 ese Ll igs reserve. tea, powder in bakery, food supplements, etc. In recent years, the root vegetable Beta vulgaris L has attracted significant attention asa health-promoting functional food product (Ciltord, Vowatsoa, Datel, West Stevenson, 2079). The scen- Llc interest was claimed by the composition of the various nutri- ents of red beetroot. Red beetroot is rich in valuable active compounds such as carotenoids, betalains, polyphenols and flavo- noid, and saponins (Full 2010; Rowr'8-SInels 2614 Kowalsk & ‘tuchoafishe, 2075). The red pigment of this vegetable Is known as. betalain, Its quantity in red beetroot is influenced by several Fac- tors as: species, variety cultivation area, ripening period storage. Due toits strong antioxidant potential, betalains possess an intense antibacterial and antiviral activity (Kawalsh Seadzinska, 203%), therefore they can be considered as a factor in cancer prevention (Gigiel, 2010). Unfortunately betalains ate highly sensitive to light, heat and oxygen (Kowalski 8 Syaiesea, 2014) The colour and fla ‘your of dried red beetroot are considered to be the most important ‘quality attributes affecting the degree ofthe product acceptability by the consumer (Sora Pi-Méesery, 201). Drying isan alterna- tive to the consumption of fresh fruits and vegetables, and allows their use during the off-season. It is one of the most widely used ‘methods fo food preservation, and its main objective isto remove ‘water from food in order to prevent microbial spoilage and detert- @ (sto feed Chemistry 236 2017) 50-67 ration reactions (Ratcelevay Gafoburtsy Cade, Seeautnloce, {S011}, Moreover, smaller spaces are needed for storage and lighter ‘weight for transportation, The drying method applied may affect to varions extents the colour, shape, structure, nutritional and nutraceutical components ‘Therefore, its very important to find an optimal drying tempera- ture and rational heat dosage (File, 201th; KowalsliSeaceinska, 200). ‘Although convection is known as the most common drying ‘method, it has a negative impact on the ptysico-chemical proper- ties of vegetables (Ks Stl 201 4: Migiel, 2010), The use ofthe ‘microwave drying method in combination with convection is a modern, and efficient method of food preservation (au Singh, 20a Sorgur & Hhitesery, 2614). During the convection- microwave drying, the energy of microwaves is absorbed by the water located in the whole volume of the material being dried. As a consequence, the drying rate is considerably higher than in traditional methods of dehydration (Kae S Sitigh, 2014. A deci- sive factor enhancing the drying rate is the power of microwaves (nid; Bilbao, & Fite, 20045 Hite, 2010), ‘Therefore, this study proposes a way of improving the quality Jndicators of red beetroot through the application of microwave processing. in this respect. the objective of the present study is tw analyze the drying kinetics obtained by convective and com bined drying methods applied to red beetroot, and to determine the betalain content, antioxidant activity and total phenol content. “The effectiveness of the proposed methods is analyzed by evaluat~ ing the influence of different combinations on betalains, polyphe- nols content and antioxidant capacity, ‘The novelty of the study consists in the use ofa triple combina- tion of thermal and modern drying processes as free convection, forced convection coupled with micrawave wattage. This study Is part ofa research direction regarding the study and innovation of the drying methods of vegetables (pumpkin, red beetroot, marrow squash and onion). 2, Material and methods ‘The open array of health benefits provided by vegetables is potentiated by the increased consumption of natural snacks. Red beet could be considered an ideal material for developing healthy snacks due to its ced colour, chewy texture, good sugars, dietary fibres and nitrogenous pigments. Dried red beet root is widely used, in the food industry as: heathy snacks, a component of soup bases. a natural pigment in confectionery, and nutritional supplements for sportsmen. ‘There are some nutraceutical uses of the red beetroot as red beet powder and extract used for prophylactic purposes. All the uses are due tothe red beets content of betalain, alanine, llantoin, arginine, beta-carotene, calcium, fibre, glycine, histidine, magne- sium, pantothenic acid, phosphorus, potassium, selenium, thi- amine. tryptophan, tyrosine, vitamin C, and zinc. ‘The tests involved the use of diferent types of red beetroot of various origins, such as the Republic of Moldova and Romania, spherical or elongated in shape, such as carrots and baby red beets. ‘This experiment made use of samples from a homogeneous batch Jn order to have variations induced only by the drying process, not by the season, year, variety, and place of cultivation. ‘The selection of samples covered 2 period of 3 successive years Thus, differences were found between the chemical cempesitions ‘of ed beet samples between the seasons, ut there were no signit= icant differences between the years. However, the comparison between years or seasons of cultivation could be the interest of another study, ‘The raw samples of red beet root were analyzed in point of nutrient cantent such as: water content ~ 86.26 + 1.56 g/100 ¢ of sample, protein - 1.50+028/100g, total lipids - 0.15 £0.04g/100¢. ach - 1,00£0.10/100¢. carbohydrates — 942+ 14g/100g, fibres - 252+038g/100g, minerals — 463.55 £ 0.22 mg/100 g, 2.1. Ravy material Red beetroot (Reta vulgaris var. Cylinra) was purchased from local market in Galati, Romania, in March-July 2016, A number of| 180 samples were purchased and processed between March and July 2016. This amount was the minimum necessary for bath types ‘of drying (convection and combined method). The initial water content of the fresh material varied between 084-025 ka/kg. ‘The ved beetroots were washed, peeled and cut into parallelepi- pedic slices 40 mm in length, 10mm in width, and $ mm in thick- ‘ness. Each drying process was performed in triplicate. 22. Drying process “The drying studies were conducted in the laboratory of unit ‘operations at the Food Science and Engineering Faculty of Galati. ‘The drying method was proposed by sSoremet, Bote2, Nistor, ‘oun & Mex (2046), The method was tested on different vegetables (pumpkin, red beetroot, marrow squash and onion) and fruits. The samples were dried in a convection dryer by free convection at 50, 60 and 70°C. After several experiments repeated successively, the following correlations were established between the drying temperature and time: at 50°C the convection drying time was 510 min, at 50°C the time was 390 min, while for 70°C the deying time was 300 min. In this study two different drying methods were analyzed. as, follows: 2.2.1. Convection drying ‘The beetroot drying process was performed in a convection dryer at 50, 60, 70°C temperature and 30.6%...47.1% RH values. Im order to determine the relative humidity, the thermo hygrome- {er EE33 Series manufactured by E+ E Electronik Ges.m.b.H. Enger- witadort, Austria was used, The thermo hygrometer is ited with a Sensing probe, which was placed into the oven during processing. ‘The values for the temperature and humidity were measured and displayed on the thermo hygrometer LCD. The initial RH in the ‘oven was 5%, For the samples dried by convection at 50°C. the RH starts at 30.6%, and decreases depending on the humidity in the samples, since it reaches the equilibrium values at about 13.0142, For 60°C it begins with the RH value of 38.7% and decreases similarly with the 50°C variant. The RH value starts from 447.1% for convection at 70°C. The RH values vary from a tempera- tre to another due tothe diffusion of humidity, which depends on the drying temperatures. ‘Beetroot samples were dried from a moisture content (Ma) of 84,69 0.3% to one (Ms) of 13.74 0.25%, The final moisture con- tent of each sample was measuted in ofder fo calculate the warer content at each weighing interval. The drying tests were replicated three times at each inlet air temperature and the averages are reported. ‘The samples encoding is explained as follows: S1 ~ dried samples by free convection at 50 °C for $10 min. 2 ~ dried samples by free convection at 60 °C for 390 min. ‘3 ~ Gried samples by free convection at 70 °C for 300 min. (0-4, Nisa et Feet Chemis 236 (2012) 59-67 cy For the convection drying method, the process was caried out the drying ovens with convection, BINDER FED series, model 53, (BINDER GmbH Tuttlingen, Germany), 2.22. The combined method ‘A two-stage combination of free convection, forced convection and microwave was used. ‘A similar method was used by Seremet, Botez, Nistor, Andro- niu, & Mocanu, in 2016 for pumpkin sice drying. Free convection consisted in heating at 30°C for 210 min, at 60°C for 150 min, and at 70 *C for 120 min (fits stage). The second stage included simul= taneous forced convection at 40°C and microwave at 315 W (se¢- fond stage). During the drying process, the change ln the sample ‘Weight was recorded at time intervals of 30 min for hot air drying, and 3 min for microwave drying “The samples involved in the experiment dried by the combined ‘methods are presented below: 51 free convection at 50° followed by forced convection at 40°C by microwave at 315W power for 219 min; SIL five convection at 60 °C followed by forced convection at 40°C by microwave at 315W power for 159 min; SII ~ free convection at 70°C followed by forced convection at 40°C by microwave at 315W power 129 min, ‘The dying process was carried out in the drying ovens with convection (BINDER FED series, model 53) in the first stage, and ‘microwave oven with bot air convection and microwave functions (SHARP R-94ST Inventer Germany) in the second stage. 23, Drying kinetics “The experimental drying curves for red beetroot samples were ‘modelled by means of the Lewis thin-layer models (E9, (1), and the Henderson-Pabis model (Ea. (2). a) = aexp(-kt) 2 ‘The reduction of the moisture ratio withthe drying time was used to analyze the experimental drying data. The meisture ratio (MR) represents the amount of motive remaining inthe red beet- root samples in elation tothe iia) moisture content “There are many methods to determine the drying parameters, of which the commonest is Flk’s second law of difusion (Ea, C2) Chen, 1s, 8 Ain, A; Mache Ac, Achar Nala & Sz, 2919} Fick's mode of fasion soften used in predicting the behaviour of moisture removal x yee wv, ZE @ Based on the assumptions of uniform intial moisture distribu= tion, neglzible extemal environment, negligible temperatare gra~ Giencs, insignfcane shrinkage during. drying and -constanc sitfsion coeficient, the Eg (2) can be solved using the analy solution for cylindrical geometry (Coal, 1975), shown in Eg (2): MoM. BS 1 (an+1Pr'D,e Me Pn oo end 5 a) ‘The best model used to describe the drying characteristics of samples was chosen as the one with the highest coefficient of determination and the least root mean square error (RMSE), and ‘mean relative percent error (P%) (Sak, Keskin, % Een, 2008), 2331, Statistical anaiysis and evaluation ‘ANOVA was used to locate the significant difference between the results. For the results, the one-way analysis of variance was used, because ofits convenient operation and interpretation. For the statistical data processing a P value of 0.05 was uced. A low P value can provide enough evidence that the null hypothesis, ‘ean he declined for the entire batch of samples, 24. Scanning electron microscopy (SEM) analysis The analysis of the microstructure of dried samples was per~ formed by means of the Scanning Electron Microscope model ‘Quanta 250 FEI with X-ray and WetSTEM detector USA. The sam- ples were cut in tin sices ané analyzed using High Vacuum mode, 4100 kPa pressure. The magnitude was set at 300%. The SEN analysis was used in order to determine the degree of destruction ofthe red beet cells generated by the drying process. From numerous other studies i is well known that the convection isa gentle treatment as compared with the microwave. which bas 2 significant {mpact on the structure of the samples. The method ‘was proposed by Zilajelll, Porcine, & Lautido, 2072 for freeze-dried fruits, with some adaptations, such as: the samples. ‘were fixed on the carbon strip included in the equipment to avoid the absorption of the sample by the vacuum action; the samples ‘were used withoutany other processing: the images were obtained bby using a beam of light with 2 passes and vacuum. 25. Extraction techniques Betalains area class of water-soluble nitrogen-containing com- pounds that comprise more than 55 immonium derivatives of the chromophore betalamic acid (Cli & Sling os, 2018). For betalain determination. the experiment was conducted by ‘means of the method proposed by Revilla etal, 2095, with ‘the following adaptations: 1 g of each dried sample was dissolved in 101ml of 50% ethanol, The mixture was stirred in a shaker at 800 rpm for 10min, and the homogenate was centrifuged at 15000 rpm for 10 min, The supematant was collected at 2 repeated centrifugation stages to provide the maximum extraction of beta- lains. No other chemical reactions were further used forthe deter- ‘mination of betalains. 2.6, Spectrophocometric analysts of red beetroot extracts 2.6.1, Analysts of etalain content Betalain derivatives can be classified as betacyanins(red-violet colour, Zpux at 540 nm) and Detaxanthins (yellow-orange colour, 3gyae at 480 nm), depending on the residues attached to the main structure (Celi Suing Bravke, 2016), For the betalains’spectrophotometric determination, the exper iment was conducted using the method used by Rsxichandsa ‘bal, 2093:and Dell Sing Bis, 2016, The absorption spec- ‘ua were recorded in the UV-VIS region at 25°C +1, making use of, solutions prepared from stock solution by (1:3) water dilution. The stock solution is obtained from the pigments extrac, prepared as. foltows: 1 ¢ of each dried sample was dissolved in 10 mi of 50% ethanol ‘The betalain content was determined spectrophorometrically at 540 nm and 480nm, using a PG Instruments T8O UV-VIS Spec- ‘trophotometer, United Kingdom. 262. Evaluation of antioxidant capacity (inhibition of DPPH!) The DPPH-free radical scavenging capacity of vegetables was assessed by means of the method devised by Clie & Hoy 1295, ‘and modified by ‘tii Ching, 2007. 02 mil of pigment extract ‘was mixed with 3.8 mi ethanol solution of DPPH radical to reach i (LY Nistor et od Chemisty 236 (2017 38-67 the fnal concentration of 01 mM The mixture was shaken at room temperature for Tin with 3 vortex and left in the darkness for 30min, the absorbance of the samples (Ante) WaS measured using PG Instruments 180 UV-VIS Specirophotometcr, United Kingdom at 517 nm against ethanol blank. A negative contol (A tea) was analyzed ater adding the DPPH solution to 0.2m ofthe txtract. The percent of DPPH inhibition of the sample was calew- lated by means ofthe following eqution: ‘lmhibition ~~ (Avese/Acat)] 100 Every sample was extracted in triplicate and the results were ‘calculated, as well as their average value. 263, Determination of total phenolic content “The total phenols were determined by mixing 0.5 mL extract with 2.5 mL of 108 Folin-Ciocaltew's reagent, incubated at room ‘temperature for 2 min, Afterwards, 2 mi. of 7.5% sodium carbonate are adked to the mixture, an left (950 °C for 15 min, The mixture ‘was allowed to cool at room temperature and the absorbance was read at 760 nm against distilled water asa blank, usingaPG instro- ments T80 UV-VIS Spectrophotometer, United Kingdom. Gallic acid was used as a standard, and the results were obtained as an average of three results expressed as milligrams of galic acid equivalent (GAE) per mi of extract (Aluane2-Parila le In Rasa, -Amarowice, &Strbid 3011) 3. Results and discussions 23.1, Drying data ‘gs: and 2 show the curves ofthe moisture content versus the drying time, and the drying rate versus the moistare content of red beetroot samples for different drying air temperatures and the ‘combined method, respectively. “The time required for the convection drying of red beetroot samples from an initial moisture content (Ms) of around 84,69 +03% to the final moisture content (M,) of around 13.74 40.25% was 360 min., 300 min, and 270 min at the drying temperatures of 50, 60 and 70°C, respectively. The time of a) os wr wo 240 300360 Tie, min ‘convection crying followed by microwaving was faster when com pared to the traditional method. Similar allures ofthe moisture ratio slopes have been reported bby Seremet, Bote, Nistor, Andronoiu & Mocana in 2016 for pamp- Kin slices dried by convection. Thus, in Fig | (b), lt may be seen that the time was reduced by 40% for samples $1 (50°C/C 40°C ‘+ MW315W ~ 219 min), by 47% for samples $ Ml (60 "C/C 40°C ++ MW315W — 159 min), and by 52% for samples $ HI (7O°C/C 40°C+MW315W 129 min), ‘The results indicate that the mass transfer is generated. more tapidly a higher microwave power level, because more heat is determined within the sample, creating a larger vapour pressure dlifecential between the interior and the surface of the product. Theft ofthe ronan poveree on ear othe ing time was also noted by Soya (200%, Figs (2010), Socour ant Etsntosry OU) ‘The drying rate was calculated as the quantity of water ‘removed per unit of érying ime and per unt of dry soli By exam- ining Figs, 1 al. i€ was noticed that the deying rate inereases ‘with temperature, and higher values of the drying rate were recorded at 70°C. At 50°C the drying process takes place very slowly; this phenomenon was described by several authors (ail, 2070; Kaur 3 Sigh, 2014- SonDur-® El-Mlesery, 2014). A similar behaviour can be observed in the combined drying method. 4s a consequence, the drying rate is considerably higher in the ‘combined method (convection followed by microwaving) when ‘compared with conventional methods. A decisive factor in enhane- {ng the drying rate is the wattage of microwaves and the temper- ature during the fist stage. The puffing phenomenon, that ‘accompanies the rapid process of drying, creates a porous texture ‘of the food, and facilitates a erispy and delicate texture, thereby reducing the product's density as well as shrinkage (Pel, 2010). ‘Fig 2b) shows that the constant drying rate time is very short aod the falling rate time ean be divided into two parts. First the falling rate time continues till the moisture content of red beetroot ‘reaches approximately 25~30% (w-b), which islonger than the sec- ‘ond falling rate time. Whenever the capillay forces govern the migration of water, variations in the pore sizes within the substrate complicate the prediction of the mass transfer efficiency. The tissue shrinkage bt os oo a a) ‘Time, ein ig. 1. The evetion of moisture tao of red bees samples diring convection dying (3) and combined meth eying (D'S — he convection 38 50°C: 52 — fee enwction a 60°C: S3~ free convection 2 70-C.81— fee cweton at 0) forced cofveion a 40°C with wkrwave 2318 W power Sie convection at 6° Forced eamvetion at 40 Cn coma 2315 W power: ice cnvetion at 70° forced convection at 40 C with microwave a 315 W Dower (0 Nistor Food Chemis 236 (2017) 50-67 DR, (g waterlg dry materyiin 120 Time, min 180 240 300360 b) 95 4 ry DDR, (a water 9 dry matterinin Time, ein ig.2 Dying ate oe eta samples changes wth dying te (2) convection drying () combined inetd dying — ee conection at 50“C 52 —Fiee conection 360:C 3 = fee convection at 70°C; 5 = ie cnveetin at 50°C fecedconvectice at 40°C with microwave at 315W power: $l ree comvecton a 60] forced feavection a 40% uth rowave at S15 pone Sl passes during drying can be attributed to the farther restricted mass transfer. Diffusion is also altered by the tortuosity of the material ( BS yt, 20033. ‘The values of the effective eifusivty of red beetroot samples are shown in Tablet The effective moisture eifusivity isthe trans- fer of moisture fom te dred food products under the influence of concentration and density diferences. The diffusion also corre- sponds tothe trend of water-molecules dispersion under the action of excitation energy converted into heat. Water

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