crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 703436

Journal

Authors: Bušić, Arijana; Vojvodić, Aleksandra; Komes, Draženka; Akkermans, Cynthia; Belščak–Cvitanović, Ana; Stolk, Maarten; Hofland, Gerard
Title: Comparative evaluation of CO2 drying as an alternative drying technique of basil (Ocimum basilicum L.) – the effect on bioactive and sensory properties
Source: Food research international (0963-9969) 64 (2014); 34-42
Paper type: article
Keywords: antioxidant capacity; bioactive compounds; CO2 drying; Ocimum basilicum L.; sensory properties
Abstract:
In this study the potential of employing CO2 drying as an alternative to conventional drying techniques of basil was evaluated, with the aim of preservation of native bioactive and sensory properties of basil. For that purpose, optimal CO2 processing conditions were established and compared to air-dried and freeze dried basil samples. The contents of bioactive compounds (polyphenols, chlorophylls, ascorbic acid) and antioxidant capacity were determined spectrophotometrically and using high performance liquid chromatography (HPLC–PDA) analysis. Color analysis and essential oil content were also determined, while consumer evaluation of sensory properties was conducted using hedonic scale preference analysis. According to the obtained results, freeze drying was recognized as the most suitable technique for preservation of color, essential oil content, bioactive compounds and antioxidant capacity of basil. The essential oil content of basil ranged from 0.21 to 0.96%, and decreased upon prolongation of CO2 drying time. Among 4 identified phenolic acids (rosmarinic, chicoric, caftaric and caffeic), rosmarinic acid was the most abundant in all samples. Longer CO2 drying duration (4 h) also exhibited the most detrimental effect on the polyphenolic compound content and antioxidant capacity of basil. The taste and appearance of CO2 dried basil were scored higher in comparison to air-dried basil, but further optimization of CO2 drying is needed to improve its aroma properties. Based on the obtained results, employing shorter CO2 drying time (2, 3 h) and pressures of 80–100 bar at 40 °C might be a good alternative to freeze drying of basil.
Project / theme: FP7 (grant agreement no. 245280)
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://www.sciencedirect.com/science/article/pii/S0963996914004050
Broj citata:
Altmetric:
DOI: 10.1016/j.foodres.2014.06.013
URL cjelovitog rada:
Google Scholar: Comparative evaluation of CO2 drying as an alternative drying technique of basil (Ocimum basilicum L.) – the effect on bioactive and sensory properties
Contrib. to CROSBI by: Arijana Bušić (abusic@pbf.hr), 2. Srp. 2014. u 18:02 sati



  Print version   za tiskati


upomoc
foot_4