English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 °C).

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree