Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel

Galaz, P.; Valdenegro, Mónika; Ramírez, Cristián; Núñez, Helena; Almonacid, Sergio; Simpson, Ricardo

doi:10.1016/j.jfoodeng.2017.04.002

Cited by 78 publications

(48 citation statements)

References 34 publications

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“…For the DOP, the values of D eff ranged from 6.2302 × 10 −11 –13.1670 × 10 −11 m 2 s −1 (for 15 min O 3 ) to 6.5999–12.8930 m 2 s −1 (for 45 min O 3 ) at temperature 30 to 50°C. Water diffusivity values determined here were comparable to 2.51 × 10 −9 –4.91 × 10 −9 m 2 s −1 for air drum drying of pomegranate peel at 100–120°C (Galaz et al, ) and 1.39 × 10 −11 –3.94 × 10 −11 m 2 s −1 for spouted fluidized bed drying of barley at 36–56°C (Markowski, Białobrzewski, & Modrzewska, ). These values were consistent with the wheat diffusion coefficients estimated in the present work.…”

Section: Resultssupporting

confidence: 81%

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Granella

Bechlin

Christ

et al. 2019

J Food Process Preserv

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This study dealt about the thermal and kinetic characteristics of wheat during the drying‐ozonation process (DOP) needed for planning better drying methods that preserve desirable characteristics and minimize energy consumption. For this, ozone gas was applied with the drying air in different conditions, 15 and 45 min ozonation times and drying temperatures at 30, 40, and 50°C on wheat grains. During the drying, moisture ratio reduced, and the Midili model performed the best fit to experimental data. Activation energy to DOP was 30.40 kJ/mol (15 min O3) and 27.21 kJ/mol (45 min O3), being lesser that reference drying of 32.18 kJ/mol. DOP did not influence the ash, protein, lipid, and starch content of exposed wheat grains for 15 min to ozone. However, when the grains were exposed to 45 min of ozone, regardless of the drying temperature used, there was a significant reduction of the starch content. Thus, the results demonstrated an alternative to obtaining energy efficiency during the postharvest stages and preservation of grains quality. Practical applications Food ozonation is a process that ensures adequate sanitation without toxic waste accumulation. The use of ozone into the drying air is a modern method that can contribute to energy improvement and product quality maintenance in agro‐industries. Knowledge of drying‐ozonation process and its kinetic properties as functions of temperature, efficient diffusion of moisture and activation energy are essential for understanding the process, designing dryers and reduction of energy consumption.

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Section: Resultssupporting

confidence: 81%

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Granella

Bechlin

Christ

et al. 2019

J Food Process Preserv

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“…In previous studies, PP was reported to have a dietary fiber content of 12.61–62.09%, oil content of 0.40–9.79%, protein content of 0.70–9.08%, ash content of 2.70–5.49%, and total phenolic content of 1387.00–86700.00 mgGAE/100 g (Al‐Rawahi, Rahman, Guizani, & Essa, ; Galaz et al, ; Hasnaoui et al, ; Ibrahium, ; Ismail, Akhtar, Riaz, & Ismail, ; Kushwaha, Bera, & Kumar, ; Ullah et al, ). Our results concur with those reported in literature.…”

Section: Resultsmentioning

confidence: 97%

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Topkaya

Işık

2019

J Food Process Preserv

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Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products.

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“…The addition of pomegranate peel improved the bioactive and physical properties in noodles (Kazemi, Karim, Mirhosseini, Hamid, & Tamnak, 2017), bread (Martins, Pinho, & Ferreira, 2017), and reduction the level of free radicals and the pathogenic microbial population in lamb meat patties (Andrés, Petrón, Adámez, López, & Timón, 2017). Taken into account the concentration of phenolic compounds, Galaz et al (2017) found that the phenolic composition, content of hydrolyzable tannins as well as antioxidant activity were maintained after drum drying of pomegranate peel in combination with high temperatures and short processing times. In the same sense, encapsulation of hydro-alcoholic extracts of pomegranate peels with calcium alginate microspheres gave a higher antioxidant capacity than commercial dietary fiber rich products (Colantuono, Vitaglione, Ferracane, Campanella, & Hamaker, 2017).…”

Section: Pomegranate (Punica Granatum)mentioning

confidence: 93%

“…Taken into account the concentration of phenolic compounds, Galaz et al. () found that the phenolic composition, content of hydrolyzable tannins as well as antioxidant activity were maintained after drum drying of pomegranate peel in combination with high temperatures and short processing times. In the same sense, encapsulation of hydro‐alcoholic extracts of pomegranate peels with calcium alginate microspheres gave a higher antioxidant capacity than commercial dietary fiber rich products (Colantuono, Vitaglione, Ferracane, Campanella, & Hamaker, ).…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel

Cited by 78 publications

References 34 publications

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Kinetic and physicochemical properties of drying‐ozonation process on wheat grain

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

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