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Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties

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Abstract

Five different pretreatment strategies for the drying Flame seedless raisins were used: ultrasound, freezing, dipping in 0.05% NaOH solution, blanching, and enzymatic pretreatment. Results showed that the drying period for dipping pretreated grapes was reduced to less than half compared to Control grapes. The ultrasound pretreatment preserved the total phenolic content better; however, it affected the total flavonoid content. The enzymatic pretreatment was the one that least affected the total flavonoid content. In the radical-scavenging antioxidant capacity assay, slight differences were observed between the pretreatments. The highest mean value was observed by Oxygen Radical Absorbance Capacity in the case of blanching pretreatment. The α-glucosidase inhibitor of raisins was also investigated, obtaining a low inhibition compared to acarbose. The presented results give scientific insight and a basis for the use of pretreatments combined with solar drying of Flame grapes. On an industrial scale, it has the potential to produce good quality raisins.

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Acknowledgements

The authors acknowledge the financial support from the Regular Project DIDULS PR 191111 from the University of La Serena. We appreciate the access to the equipment in possession of the Department of Food Engineering, Universidad de La Serena, La Serena, Chile.

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Authors and Affiliations

  1. Department of Food Engineering, University of La Serena, Raúl Bitrán 1305, La Serena, Chile

    Issis Quispe-Fuentes, Elsa Uribe U., Antonio Vega-Gálvez, Jacqueline Poblete G., Antu Olmos C. & Alexis Pasten C.

  2. Instituto Multidisciplinario de Investigacion y Postgrado, University of La Serena, La Serena, Chile

    Issis Quispe-Fuentes & Elsa Uribe U.

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  1. Issis Quispe-Fuentes
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Quispe-Fuentes, I., Uribe U., E., Vega-Gálvez, A. et al. Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties. Food Measure 17, 2755–2766 (2023). https://doi.org/10.1007/s11694-023-01823-w

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