ArticleJournal of food science and technology2021
Ultrasound pretreatment application in dehydration: its influence on the microstructure, antioxidant activity and carotenoid retention of biofortified Beauregard sweet potato (
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Different Drying Techniques and Their Impact on Physicochemical Properties of Sweet Potato: A Review.Journal of food science · 2025Review
- Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.Antioxidants (Basel, Switzerland) · 2022Review
- Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes.Frontiers in nutrition · 2022Review
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Authors and funding
7 authors.
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Abstract
This work aimed to evaluate the effects of ultrasound pretreatment on the microstructure, antioxidant activity, and carotenoid retention of biofortified Beauregard sweet potato (BBSP). The pretreatment was carried out in an ultrasonic bath at 30 °C for 10 min, and it was evaluated in terms of water loss and solid gain. The drying process was performed at two different temperatures (50 and 70 °C). Six different semi-theoretical mathematical models were examined to characterize the drying curves, and quality analyses were executed. The two-terms exponential model provided the best simulation of the drying curves. Drying time was reduced by performing ultrasound pretreatment and by increasing drying temperature. The ultrasound treatment caused greater agglomeration, breakage, or strangulation of the BBSP structure, increasing porosity, and thus increasing drying rates. Drying caused a diminution of total carotenoids content and influenced antioxidant activity. However, the samples pretreated with ultrasound and dried produced lower total carotenoids loss.
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