Digitální knihovnaUPCE
 

Is Air-drying of Plant-based Food at Low Temperature Really Favorable? A Meta-analytical Approach to Ascorbic Acid, Total Phenolic, and Total Flavonoid Contents

ČlánekOmezený přístuppeer-reviewedpublished
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Datum publikování

2018

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The aim of this work was to review the studies that evaluated the effect of drying temperature on the content of ascorbic acid (AA), total phenolic (TPC), and total flavonoid contents (TFC) in fruits and vegetables, and quantify whether drying at 40 °C is more favorable than at higher temperatures. For the purpose of this study, AA, TPC, and TFC values for 40 °C were compared with those obtained at 50 °C, 60 °C, and 70–80 °C. A meta-analysis was performed using the weighted response ratio calculated for each experiment. Despite the fact that other variables significantly influenced the nutrient content in individual experiments, the meta-analysis provided a general view on the effect of air-drying temperature on the quality of plant-based food products from outcomes of various studies.

Rozsah stran

p. 434-446

ISSN

8755-9129

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Zdrojový dokument

Food Reviews International, volume 34, issue: 5

Vydavatelská verze

https://www.tandfonline.com/doi/full/10.1080/87559129.2017.1307389

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Klíčová slova

air drying, ascorbic acid, phenolic, flavonoid, temperature effect, response ratio, sušení, kyselina askorbová, fenolické látky, flavonoidy, vliv teploty, response ratio

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