Loading content, please wait..
loading..
Logo
Version 3.24
or
Publication Type J
Authors Barroca, M. J., R. P. F. Guine, A. M. Amado, S. Ressurreicao, A. M. da Silva, M. P. M. Marques and L. de Carvalho
Title The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties
Source Journal of Food Science and Technology-Mysore
Author Keywords Halophyte plants Sarcocornia perennis Drying process Kinetic Physico-chemical properties FTIR-ATR chlorophyll degradation dried product kinetics salicornia antioxidant food crop l. biogeography cultivation
Abstract The Sarcocornia genus is an extreme salt-tolerant plant that can be cultivated in saline habitats almost worldwide. To preserve Sarcocornia perennis, convective drying experiments were conducted and their effects on the physico-chemical properties and phenolic content of the plant were studied using conventional and vibrational spectroscopy techniques. The drying process of Sarcocornia perennis at temperatures of 40 degrees C, 50 degrees C, 60 degrees C and 70 degrees C revealed three periods of convective drying process with drying times ranging between 4.5 and 24.9 h, respectively to higher and lower temperatures. The heating-up period can be neglected as compared with the drying process, and the duration of constant rate period, as a percentage of the total drying time, ranged between 34 and 20% respectively at 40 degrees C and 70 degrees C. The Modified Page model was proposed to describe the drying process at the different temperatures. From a nutritional point of view, this halophyte plant may be considered as a good source of fibres, phenolic compounds and natural minerals, such as sodium, potassium, calcium and magnesium. The convective drying, in the temperature range currently used, was found to preserve the colour, nutritional characteristics and phytochemical value of Sarcocornia perennis. These results were confirmed by FTIR-ATR and highlight the potential use of the dried plant in novel food products.
Author Address [Barroca, M. J.; Amado, A. M.; da Silva, A. Moreira; Marques, M. P. M.; Batista de Carvalho, L. A. E.] Univ Coimbra, Dept Chem, Mol Phys Chem R&D Unit, P-3004535 Coimbra, Portugal. [Barroca, M. J.; Ressurreicao, S.; da Silva, A. Moreira] Coimbra Coll Agr, Polytech Inst Coimbra, P-3045601 Coimbra, Portugal. [Guine, R. P. F.] Polytech Inst Viseu, CERNAS Res Ctr, ESAV, P-3500606 Quinta Da Alagoa, Viseu, Portugal. [Guine, R. P. F.] Polytech Inst Viseu, Dept Food Ind, ESAV, P-3500606 Quinta Da Alagoa, Viseu, Portugal. [Marques, M. P. M.] Univ Coimbra, Dept Life Sci, P-3000456 Coimbra, Portugal. Barroca, MJ (reprint author), Univ Coimbra, Dept Chem, Mol Phys Chem R&D Unit, P-3004535 Coimbra, Portugal.; Barroca, MJ (reprint author), Coimbra Coll Agr, Polytech Inst Coimbra, P-3045601 Coimbra, Portugal. mjbarroca@gmail.com
ISSN 0022-1155
ISBN 0022-1155
29-Character Source Abbreviation J. Food Sci. Technol.-Mysore
Digital Object Identifier (DOI) 10.1007/s13197-020-04482-7
Unique Article Identifier WOS:000530957700001

LEGAL NOTICES — This website is protected by Copyright © The University of Sussex, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2022. The eHALOPH database is protected by Database Right and Copyright © The University of Sussex and other contributors, 2006, 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020, 2021, 2022. This database is based on an earlier work by James Aronson.
THIS WEBSITE AND THIS DATABASE ARE PROVIDED ON AN "AS IS" BASIS, AND YOU USE THEM AND RELY ON THEM AT YOUR OWN RISK.

Contact email: halophytes@sussex.ac.uk
Credits – Tim Flowers, Joaquim Santos, Moritz Jahns, Brian Warburton, Peter Reed