Fonteles Thatyane Vidal, Leite Ana Karoline Ferreira, Silva Ana Raquel Araújo, Carneiro Alessandra Pinheiro Góes, Miguel Emilio de Castro, Cavada Benildo Sousa, Fernandes Fabiano André Narciso, Rodrigues Sueli
Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil.
Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil.
Ultrason Sonochem. 2016 Jul;31:237-49. doi: 10.1016/j.ultsonch.2016.01.003. Epub 2016 Jan 6.
The present study has evaluated the effects of power ultrasound pre-treatment on air-drying and bioactive compounds of cashew apple bagasse. The sonication induced the disruption of cashew bagasse parenchyma, which resulted in lower resistance to water diffusion, less hysteresis, and increased rehydration rate. The processing did not affect the lignocellulose fibers or the sclerenchyma cells. For sonicated samples, water activity reached values below 0.4, after 2h of drying, which is appropriate to prevent bacterial and fungi growth. The sorption isotherms of cashew apple bagasse presented sigmoid-shape for all samples and followed the type II according to BET classification. Sonicated cashew apple bagasse showed higher antioxidant activity, higher total phenolic compounds (TPC) and higher vitamin C content when compared to the non-sonicated sample. The increase in TPC and vitamin C contributed to the product antioxidant activity. A slight reduction on Vitamin C bioaccessibility was observed, but the TPC bioaccessibility has increased. Sonication reduced the quality loss of conventional drying treatments improving the quality of the dried product.
本研究评估了功率超声预处理对腰果苹果渣风干及生物活性化合物的影响。超声处理导致腰果渣薄壁组织破裂，从而降低了水分扩散阻力、滞后现象减少并提高了复水率。该处理未影响木质纤维素纤维或厚壁细胞。对于超声处理的样品，干燥2小时后水分活度值低于0.4，这足以防止细菌和真菌生长。所有样品的腰果苹果渣吸附等温线均呈S形，根据BET分类属于II型。与未超声处理的样品相比，超声处理的腰果苹果渣表现出更高的抗氧化活性、更高的总酚化合物（TPC）含量和更高的维生素C含量。TPC和维生素C的增加有助于提高产品的抗氧化活性。观察到维生素C的生物可及性略有降低，但TPC的生物可及性有所增加。超声处理减少了传统干燥处理中的质量损失，提高了干燥产品的质量。
