Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)
Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various d...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/3152797 |
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| author | Bruno Guzzo Silva Ana Maria Frattini Fileti Mary Ann Foglio Paulo de Tarso Vieira Rosa Osvaldir Pereira Taranto |
| author_facet | Bruno Guzzo Silva Ana Maria Frattini Fileti Mary Ann Foglio Paulo de Tarso Vieira Rosa Osvaldir Pereira Taranto |
| author_sort | Bruno Guzzo Silva |
| collection | DOAJ |
| description | Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75°C) and air velocity (0.3–0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55°C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil. |
| format | Article |
| id | doaj-art-b830585be10f4e8a9ba29585bc46f1ca |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b830585be10f4e8a9ba29585bc46f1ca2025-08-20T02:19:10ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/31527973152797Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)Bruno Guzzo Silva0Ana Maria Frattini Fileti1Mary Ann Foglio2Paulo de Tarso Vieira Rosa3Osvaldir Pereira Taranto4School of Chemical Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Albert Einstein Avenue 500, 13083-852 Campinas, SP, BrazilSchool of Chemical Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Albert Einstein Avenue 500, 13083-852 Campinas, SP, BrazilSchool of Pharmaceutical Sciences, UNICAMP, Cidade Universitária Zeferino Vaz, 13083-859 Campinas, SP, BrazilInstitute of Chemistry, UNICAMP, Cidade Universitária Zeferino Vaz, 13084-862 Campinas, SP, BrazilSchool of Chemical Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Albert Einstein Avenue 500, 13083-852 Campinas, SP, BrazilPink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35–75°C) and air velocity (0.3–0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55°C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.http://dx.doi.org/10.1155/2017/3152797 |
| spellingShingle | Bruno Guzzo Silva Ana Maria Frattini Fileti Mary Ann Foglio Paulo de Tarso Vieira Rosa Osvaldir Pereira Taranto Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi) Journal of Food Quality |
| title | Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi) |
| title_full | Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi) |
| title_fullStr | Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi) |
| title_full_unstemmed | Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi) |
| title_short | Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi) |
| title_sort | effects of different drying conditions on key quality parameters of pink peppercorns schinus terebinthifolius raddi |
| url | http://dx.doi.org/10.1155/2017/3152797 |
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