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dc.contributor.authorLučić, Milica
dc.contributor.authorPotkonjak, Nebojša
dc.contributor.authorSredović Ignjatović, Ivana
dc.contributor.authorLević, Steva
dc.contributor.authorDajić Stevanović, Zora
dc.contributor.authorKolašinac, Stefan
dc.contributor.authorBelović, Miona
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorZlatanović, Ivan
dc.contributor.authorPavlović, Vladimir
dc.contributor.authorOnjia, Antonije
dc.date.accessioned2023-07-10T14:15:05Z
dc.date.available2023-07-10T14:15:05Z
dc.date.issued2023-06-23
dc.identifier.citationLučić, M.; Potkonjak, N.; Sredović Ignjatović, I.; Lević, S.; Dajić-Stevanović, Z.; Kolašinac, S.; Belović, M.; Torbica, A.; Zlatanović, I.; Pavlović, V.; et al. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum). Foods 2023, 12, 2468. https:// doi.org/10.3390/foods12132468en_US
dc.identifier.issn2304-8158
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/158
dc.description.abstractThis study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.en_US
dc.description.sponsorshipThis work was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Contract No. 451-03-47/2023-01/200287, Contract No. 451-03-47/2023-01/200017, No. 451-03-47/2023-01/200116, Contract No. 451-03-47/2023-01/200135, No. 451-03-47/2023-01/200105 and No. 451-03-47/2023-01/200222).en_US
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200287/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200017/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200135/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200105/RS//
dc.rightsOpenAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectDerringer desirability functionen_US
dc.subjectfactorial designen_US
dc.subjectultrasounden_US
dc.subjectdryingen_US
dc.subjectcitric aciden_US
dc.subjectmetabisulfiteen_US
dc.subjectfood qualityen_US
dc.subjectantioxidant activityen_US
dc.subjectcoloren_US
dc.titleInfluence of ultrasonic and chemical pretreatments on quality attributes of dried pepper (Capsicum annuum)en_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article
dc.identifier.scopus2-s2.0-85164931096
dc.identifier.wos001028081900001


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