Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties

Abstract

Cornelian cherry is a wild fruit contains considerable amounts of bioactive compounds such as ascorbic acid, anthocyanins, and phenolics. It has many different health beneficial effects due to these bioactive compounds. In the present study, convective drying and refractance window drying was employed in cornelian cherry pulp drying under different drying conditions. Moisture content (8.03–8.27 g/100 g), water activity (0.350–0.354), color properties, total monomeric anthocyanin content (247.47–347.3 mg C3G/kg dm), ascorbic acid content (0.81–0.90 g/kg dm), radical scavenging activity (0.87–1.47 g TEAA/kg dm), and 5‐hydroxymethylfurfural (18.80–24.10 mg/l) content of the powders were determined. According to the results, physicochemical properties of the samples produced by refractance window drying were better than those of convective drying. Higher drying temperatures and air velocities provided higher content of total monomeric anthocyanin content and radical scavenging activity in hot air drying. However, drying temperature was found to be ineffective on all tested parameters in refractance window dried samples. Overall, refractance window drying of cornelian cherry pulp at 90 °C is recommended to achieve good physicochemical properties. Practical applications Refractance window drying is an innovative drying system usually used in the drying of liquid and semi‐liquid foods. The results have shown that refractance window drying provided better physicochemical properties than convective drying in very short drying time.

The antimicrobial and antioxidant properties of garagurt: Traditional Cornelian cherry (Cornus mas) marmalade

“…On the other hand, the number of Cornelian cherry trees is reducing because of the low commercial value of fruits. Tontul et al (2018) recommended the processing of value-added products for the sustainability of this fruit.…”

“…Fruits are consumed as fresh or used to produce jam, marmalade, fruit leather, pekmez (a kind of molasses), compotes, ice-cream, yogurt, chutney and several types of beverages, or are dried. Anthocyanins of the fruits could be used as natural food colourants (Bijelić et al, 2011;Kazimierski et al, 2019;Mohebbi et al, 2015;Moldovan and David, 2014;Ozgen, 2015;Topdaş et al, 2017;Tontul et al, 2018). In Turkey, sour Cornelian cherry concentrate is used for salad, in soup and as appetiser (Bozdogan, 2017;Çakmakçı and Tosun, 2010;Demir and Kalyoncu, 2003).…”

Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process

“…This result might be related to prolonged contact of the anthocyanins with oxygen and activity of the oxidative enzymes during the long drying period. [28] At temperatures beyond 75°C, the total anthocyanin value decreased (Figure 3), indicating a loss at this experimental point. Enzymatic or non-enzymatic reactions might cause this loss of anthocyanin during drying.…”

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

“…Sample formulations were characterized prior to drying. Moisture was determined through the gravimetric method described by Tontul, Eroğlu, and Topuz (), by drying samples on a lab‐scale air‐circulating oven (model TE‐394/I, Tecnal, Brazil) for 24 hr, at 70°C, and results were expressed as total solids (%). For pH determination, a digital potentiometer (model Tec‐5, Tecnal, Brazil) was used.…”