Application of different techniques on stone fruit (Prunusspp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties

Abstract

Drying of stone fruit with different techniques and characterization of physical, chemical and biological properties of convective dried, vacuum dried and lyophilised stone fruit, as well as analysing and structuring the data sets by principal component analysis (PCA) were obtained in this paper. Drying technique significantly influenced the shear force, hardness, springiness and cohesiveness of dried apricot NS4 (Novi Sad 4) samples (p < .05); the total phenolic, flavonoid and monomeric anthocyanin content of dried sour cherry Feketicka, sweet cherry Lapins, sweet cherry Sweet Heart and plum Toptase samples and also the antioxidant capacity of dried sour cherry Feketicka, plum Anna Spath and peach Lela samples. The most noticeable differentiations of the stone fruit groups of samples dried with convective and vacuum drying and lyophilisation were observed in raw and dried sour cherry Feketicka and Erdi Botermo samples. Practical applications The results and conclusions obtained in this research have various application in food industry in many aspects. First, part of the fruit varieties investigated in this study were developed at the Faculty of Agriculture and their application in the fruit drying industry has been thoroughly investigated. In addition, application of different drying techniques on different stone fruit species were applied in this research. Finally, the possibilities of preservation the most important quality indicators of dried fruit was observed. The impact of obtained conclusions and results in the field of agricultural and food industry is significant, since they could be applied in the industrial processes.

Prunus lusitanica L. Fruits as a Novel Source of Bioactive Compounds with Antioxidant Potential: Exploring the Unknown

“…In this regard, a highly positive correlation between DPPH and ABTS was obtained in our study ( r = 0.861, p < 0.001). Similar results were obtained by other authors in other fruits belonging to the Prunus genus, namely, peaches, nectarines, plums, and apricots [ 125 , 126 , 127 ]. Regarding the correlation of FRAP with ABTS and DPPH ( r = 0.529 and r = 0.523, respectively), it was verified that they were not highly positively correlated as in the case of ABTS with DPPH, in agreement with the previously reported observations by other authors [ 128 , 129 ].…”

Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (Prunus avium L.) and Their Potential Antioxidant Properties

“…In previous studies, Vakula et al 25 reported their results of Lapins cultivar, but in the form of dry mass weight. Gao et al 26 had determined the TFC value of the Lapins cultivar available in China as 5.50 mg RE/g, which was comparable and slightly The result is displayed as mean ± standard deviation (n = 3).…”

Maximizing Contents of Phytochemicals Obtained from Dried Sour Cherries by Ultrasound-Assisted Extraction

“…This dryer was described in detail in the work of Šumić et al [28]. Drying conditions were chosen according to previous studies on stone fruit drying presented by Vakula et al [9], where it was found that vacuum dried sour cherry samples had the highest total phenolic and flavonoid content of all dried stone fruit samples. In accordance with these results, vacuum drying in this study was carried out at 60 • C, 20 mbar and 11 h. The moisture content of the vacuum dried sour cherry sample was 16.53%.…”

“…Structural and biochemical changes in the products during drying were significantly reduced in vacuum drying compared to convective drying, with great emphasis on low energy use for economic efficiency [8]. Recently, the results of the comparative analysis of the effects of convective drying, vacuum drying and lyophilization (freeze drying) on the physical, chemical and biological properties of stone fruits in the research of Vakula et al [9] showed that the highest total phenolic and flavonoid content of all dried stone fruit samples were obtained in the vacuum dried sour cherry samples.…”