Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*, ΔE ab, h° and C* ab ) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Df the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.Keywords: apricot; drying; color; β-carotene; antioxidant activity.Practical Application: This paper presents different drying methods of apricots in addition to optimization of the power level and temperature conditions. These methods make it possible to select the best way to provide high quality and nutritional dried apricots.
The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic acid content, whereas the lemon verbena-added lemonade showed the lowest value (486.04 mg/kg). The amount of saccharose was changed between 11.07-11.58%, the glucose by 1.11-1.62% and the fructose by 11.07-11.58% in the beverages. K, Na, Mg and P values in the lemonades were determined in the range of 178.83-210.98 mg/kg, 33.75-39.13 mg/kg, 22.37-27.89 mg/kg and 7.22-10.04 mg/kg, respectively. The total phenolic content in the samples changed between 315.11-397.57 mg GAE/100 g. When the samples were analyzed for antioxidant activity, FRAP (17.13-26.79 µmol trolox/mL) and ABTS (16.91-25.38 µmol trolox/mL) methods gave higher results than the DPPH (14.88-17.72 µmol trolox/mL) method. Linden-, ginger-and peppermint-added lemonades, which had been found to be rich in total phenolic compounds and ascorbic acid, showed higher antioxidant activity than the control sample. Dverall, the most preferred lemonades were heather-and ginger-added beverages and the control sample. Mate-added lemonade was the least preferred.Keywords: lemonade; beverage; herbal extract; antioxidant activity.Practical Application: Herbs are generally consumed in winter as a hot beverage. Addition of these herb extracts to lemonades allows the production of alternative cold beverages that have high nutritional value and are preferred by consumers for their sensory properties. These ready-to-drink, thirst quenching, blended lemonades will satisfy the consumer's demand for nutritious, healthy beverages and thus have good potential for commercialization.
The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8° with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green- and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 ± 24.53 mg Gallic Acid Equivalent (GAE) 100 mL−1 and 96.07 ± 3.96 mg GAE 100 mL−1, correspondingly. Antioxidant capacity was 27.20 ± 1.09 μmol trolox mL−1, and the bioaccessible antioxidant capacity was 0.17 ± 0.02 μmol trolox mL−1 in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 ± 2.49 and 3.09 ± 0.44 μmol trolox mL−1 for FRAP; 21.09 ± 1.65 and 0.02 ± 0.00 μmol trolox mL−1 for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists’ sensorial decision.
Today, people have intended to functional foods owing to their contribution to nutrition and health. Recently, plants markedly rich in bioactive substances have a great interest because of their preventive and protective effects (El-Ghorab, Shibamoto, & Özcan, 2007).One of these plants is the caper with its medical and aromatic properties, which is widely used in Mediterranean cuisine (Tlili, Munnebosch, et al., 2009). Caper (Capparis spp.) is a flowery plant belonging to the Capparaceae family that grows naturally in the tropical and subtropical regions of the world, especially in the Mediterranean region (Ara, Karami, & Raofie, 2014). It is named as "kebere, gebreotu, gebele, gedigen, gevil, bubu, menginik, deli karpuz, gabara, deve dikeni, kabbar, kapri, keber, kedicırnağı, turşu otu and şebellah" in different regions of Turkey. The different types are grown in the world (Duman & Özcan, 2014). Caper which has been used for various purposes has economic importance since ancient times. Spain, Morocco, Italy, and Turkey are the leading manufacturers in the world and the annual production quantity per year is estimated to be 10,000 tons (Romeo, Ziino, Giuffrida, Condurso,
In this study, the effect of pretreatments (hot water blanching, microwave blanching, and ohmic heating) on the drying kinetics and quality characteristics of red pepper, dried at 60 and 70 °C, was investigated. The drying times varied between 205–290 min, depending on the pretreatment and temperature applied. The drying rate also changed based on the pretreatment and the falling rate period was observed. Four mathematical models were fitted to experimental data and the logarithmic model was found to be the best for all of the samples. Effective moisture diffusivity values obtained from Fick’s second law of diffusion ranged from 6.11 × 10–10 to 9.31 × 10–10 m2 s–1. The total phenolic contents, antioxidant capacities, and red pigment amounts of the dried peppers varied between 6.95 and 9.45 mg GAE g–1dry matter (DM), 2610.43 and 4463.96 mmol AEAC 100 g–1DM, and 184 and 443mg 100 g–1DM, respectively. Rehydration ability of pretreated samples was similar to or slightly lower than that of the untreated samples. As a result, it can be suggested that ohmic heating before drying at a temperature of 70 °C could be a promising alternative pretreatment to decrease drying time and produce high-quality dried red pepper.
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