| Title: | "Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods" |
| Author(s): | Krecisz M; Kolniak-Ostek J; Lyczko J; Stepien B; |
| Address: | "Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37a, 51-630 Wroclaw, Poland. Electronic address: magdalena.krecisz@upwr.edu.pl. Department of Fruit, Vegetable and Grain Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37/41, 51-630 Wroclaw, Poland. Electronic address: joanna.kolniak-ostek@upwr.edu.pl. Department of Food Chemistry and Biocatalysis, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland. Electronic address: jacek.lyczko@upwr.edu.pl. Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego Street 37a, 51-630 Wroclaw, Poland. Electronic address: bogdan.stepien@upwr.edu.pl" |
| DOI: | 10.1016/j.foodchem.2023.135490 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "We have developed a new healthy snack based on celery root enriched with vegetable juices. Vacuum impregnation was used the task of which was to introduce additional valuable substances, improving properties. Thus, prepared material was dried by various methods (sublimation, vacuum, convection) using optimal conditions for the process. In the tested sample, 41 bioactive compounds and 73 volatile compounds were identified. Vacuum impregnation of celery root in the juices of onion, kale and celery stalks significantly affected the profile of bioactive compounds, Volatile Organic Compounds (VOCs), total phenolic content, antioxidant properties, drying process kinetics and physical properties of the dried products. The highest nutrient values were recorded in celery samples after impregnation with kale and onion juice. Due to its good functional and nutritional properties, the material such as celery obtained as a result vacuum impregnation process can be envisioned as the future in creating novel functional foods" |
| Keywords: | *Apium Vacuum Kinetics Antioxidants/analysis Phenols/analysis Desiccation Vegetables *Brassica Antioxidant capacity Celery Drying Phenols VOCs Vacuum impregnation; |
| Notes: | "MedlineKrecisz, Magdalena Kolniak-Ostek, Joanna Lyczko, Jacek Stepien, Bogdan eng England 2023/02/23 Food Chem. 2023 Jul 1; 413:135490. doi: 10.1016/j.foodchem.2023.135490. Epub 2023 Feb 10" |
