Evidence map›Paper›PMID 37804441›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2023

Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments.

Joyce Lavinia Faria de Chaves, Roger Elpídio Guimarães Dias, Thiago Thomas Barboza, Vinícius Amaral Fitz, Cristian Acker Godoy, Aline Theodoro Toci, Maria Lucia Masson, Felipe Richter Reis

Abstract read
PubMed Publisher
In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.6field-weighted citation impact, top 29% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 3 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors at 3 institutions in 1 country.

Joyce Lavinia Faria de ChavesFood Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil.
Roger Elpídio Guimarães DiasFood Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil.
Thiago Thomas BarbozaFood Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil.
Vinícius Amaral FitzFood Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil.
Cristian Acker GodoyEnvironmental and Food Interdisciplinary Studies Laboratory, Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil.ORCID http://orcid.org/0000-0001-9235-1315
Aline Theodoro TociEnvironmental and Food Interdisciplinary Studies Laboratory, Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil.ORCID http://orcid.org/0000-0003-0939-490X
Maria Lucia MassonChemical Engineering Department, Graduate Program in Food Engineering (PPGEAL), Federal University of Parana, Curitiba, Brazil.ORCID http://orcid.org/0000-0001-6574-6477
Felipe Richter ReisFood Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil. felipe.reis@ifpr.edu.br.ORCID http://orcid.org/0000-0002-5774-3388
Universidade Federal da Integração Latino-Americana · BRInstituto Federal do Paraná · BRUniversidade Federal do Paraná · BR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this work was to study the effect of blanching and ultrasound pretreatments on drying and quality characteristics of apple peel. Blanching was conducted in boiling water, ultrasound in a water bath, and drying in a batch tray dryer. The product obtained was ground into a flour, and assessed for color, water activity, proximate composition, sugars, and bioactive compounds. Results showed that effective moisture diffusivity increases with a decrease in product moisture content, being such dependence well described by a second order polynomial model. Average drying rate was higher and product moisture content was lower for blanched and sonicated flour, especially for the former. Such result suggests that blanching and ultrasound enhance water removal during drying of apple peel. Physical properties were significantly affected by pretreatments, being more intense red color and lower water activity obtained for sonicated flour. Nutritional and bioactive properties were also significantly affected by pretreatments, being lower sugar, higher protein, fiber, catechin and epicatechin content observed for blanched flour. Summarizing, blanching and ultrasound pretreatments improve drying of apple peel, both regarding process efficiency and product quality.

Indexed as

MalusDesiccationFlourFruitWaterWaterAppleBioactive compoundsColorHot air dryingNutritional valueWater activity

Identifiers

PMID37804441
OpenAlexW4387425142

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.