Produção Nacional
Revisado por pares
Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review
2008; Taylor & Francis; Volume: 26; Issue: 12 Linguagem: Inglês
10.1080/07373930802458911
ISSN1532-2300
AutoresPaulo S. Santos, Marcos Antônio Segatto Silva,
Tópico(s)Postharvest Quality and Shelf Life Management
ResumoThis article presents a review of drying processes of fruits and vegetables in which vitamin C degradation was considered. Vitamin C is an important and essential nutrient for humans and it can be taken as an index of nutrient quality of processes. Many researchers have reported the effect of different drying methods and the influence of drying conditions on the vitamin C content. In addition, the effect of other parameters related to the sample structure or to pretreatments on the final quality of the dried product is discussed. Vitamin C degradation mechanisms proposed in the literature, models applied to describe its kinetics, and recent advances in drying processes aiming high retention of this nutrient are also provided.
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