The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale ( Brassica oleracea L. Var. Acephala ) Leaves

The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying. Kale leaves underwent vacuum impregnation in freshly squeezed onion juice and in sodium chloride solution utilising the following im...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2018-10, Vol.23 (11), p.2764
Main Authors: Pasławska, Marta, Nawirska-Olszańska, Agnieszka, Stępień, Bogdan, Klim, Angelika
Format: Article
Language:English
Subjects:
Air temperature
antioxidant activity
Antioxidants
Biological activity
Brassica oleracea acephala
Carotenoids
Chlorophyll
Dehydration
Dry matter
Drying
fluidized bed drying
Fluidized beds
Impregnation
Influence
Kale
kale leaves
Onions
Polyphenols
Process parameters
Quality assessment
Salt
Sodium chloride
Vacuum
vacuum impregnation
Vegetables
Vitamins
Water activity
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Summary:The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying. Kale leaves underwent vacuum impregnation in freshly squeezed onion juice and in sodium chloride solution utilising the following impregnation process parameters: At the vacuum stage, 6 kPa reduced pressure for 1 min, dosing the impregnating solution and keeping the sample under vacuum for 2 min, and then 6 min in impregnating solution at atmospheric pressure. Fluidized bed drying of kale was conducted using inert polypropylene balls, utilising a drying air temperature in a range from 70 to 130 °C. The drying kinetics were described, and the dehydrated product's quality was assessed, on the basis of these selected characteristics: The content of chlorophylls, polyphenols and carotenoids, and antioxidant activity measured with ABTS⁺, dry matter, water activity and colour. It was determined that protective influence of vacuum impregnation before fluidized bed drying was seen only in the case of using temperatures of 90 and 110 °C. The highest content of bioactive components in dried kale was obtained in the case of using onion juice impregnation and drying at 110 °C.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules23112764