Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather

Eyiz, Vildan; Tontul, İsmail; Türker, Selman

doi:10.1007/s11694-020-00574-2

Cited by 12 publications

(6 citation statements)

References 24 publications

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“…HMF is an organic compound produced by the Maillard reaction (a nonenzymatic browning reaction) and is formed as a result of heating reducing sugars in an acidic medium during processing, preservation, and storage (Markowicz et al, 2012). Many studies have reported that HMF formation is inevitable in pestil due to long drying stages and high temperatures during the production (Chen & Martynenko, 2018; Eyiz et al, 2020; Tontul & Topuz, 2017; Yıldız, 2013). In the present study, the amount of HMF increased in all pestil samples at the end of the three‐month storage period compared to the beginning.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition

Şengül

Unver

Topdaş

et al. 2022

Food Processing Preservation

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This study aimed to produce three types of pestil samples (stevia added, sucrose added, and without a sweetener) using the Cornelian cherry (Cornus mas L.) fruit and determine changes in the antioxidant properties and aromatic profile during the three months of storage at 20 ± 2°C. For this purpose, the lyophilized pestil samples were analyzed in terms of DPPH radical scavenging activity, total phenolic content, total anthocyanin content, aromatic components, phenolic, and anthocyanin profiles. The aromatic, phenolic, and anthocyanin profiles were determined by GC–MS and HPLC, respectively. The samples' total phenolic content varied between 305.54 μg GAE/mg and 489.66 μg GAE/mg. The total monomeric anthocyanin content decreased in all samples during the storage period. The lowest total monomeric anthocyanin content was 41.21 mg Cy‐3‐Gal/100 g in the third month of storage in the control group, while the highest content (228.49 mg Cy‐3‐Gal/100 g) belonged to the sucrose‐added pestil group. Pestil samples had DPPH radical scavenging activity values between 8.35 μg/ml and 148.49 μg/ml as IC50. In general, the increase in storage time decreased antioxidant activity in all pestil types. It is remarkable that all pestil samples showed antioxidant activity in the first month of storage at a level of standard antioxidants (Trolox, α‐Tocopherol, BHA, and BHT). The predominant phenolic compound in Cornelian cherry pestil samples was chlorogenic acid, while the predominant anthocyanin was cyanidin‐3‐O‐galactoside. The aromatic profile data showed that alcohols were the dominant group regarding the number of volatiles. However, the major aromatic component in the pestil samples was an aldehyde, 5‐(hydroxymethyl)furfural. The results demonstrated that Cornelian cherry pestil exhibited high antioxidant activity and was a rich source of phenolic compounds and anthocyanins. In light of the data obtained from this study, it is concluded that Cornelian cherry pestil with or without a sweetener may be a good option as a functional food that can replace traditional confectionery. Novelty impact statement This research is the first to investigate the changes in the phenolic and aroma profiles of Cornelian cherry pestil samples prepared with the addition of sucrose and stevia over three months. The predominant phenolic compound was chlorogenic acid, while the major aromatic compound was 5‐(hydroxymethyl)furfural in all pestil groups. Additionally, the storage period significantly affected phenolic content, total anthocyanin content, and DPPH radical scavenging activity of pestil samples.

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Section: Resultsmentioning

confidence: 99%

Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition

Şengül

Unver

Topdaş

et al. 2022

Food Processing Preservation

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“…Many studies have reported on making fruit leather to utilise perishable seasonal fruits (Sharma et al, 2016;Eyiz et al, 2020;Das et al, 2021) and to produce functional foods (Sarma et al, 2023). Fruit leathers are restructured fruit products with a soft and chewy texture, resembling soft leather (Diamante et al, 2014). Almost any fruit can be made into fruit leather with apples being the most popular source (da Silva Simão et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…For example, natal plum, an underutilised fruit native to South Africa, has been added to mango to produce fruit leather with a higher antioxidant capacity (Mphaphuli et al, 2020). The production usually involves the maceration of fruits into puree and drying the puree to the desired quality (Diamante et al, 2014). Additives such as sugars, maltodextrin and potassium metabisulphite can be added during processing to improve the final product quality (Demarchi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, antioxidant and microbial stability of Burdekin plum leathers

Chen,

Mantilla,

Netzel

et al. 2024

Int J of Food Sci Tech

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SummaryBurdekin plums (BP) are the fruits of Pleiogynium timoriense (DC.) Leenh, a tree native to Australia. In this study, BP fruit leathers were developed by blending BP puree with apple puree (0%–80% levels) to make five formulations of BP fruit leathers (100BP, 80BP, 60BP, 40BP, 20BP). Physicochemical parameters and microbial stability of fruit leathers were studied during six‐month storage at ambient conditions (temperature 16–25 °C, humidity 60%–77%). Results showed that BP leathers had a water activity from 0.60 to 0.64 and moisture content from 21% to 25%, and both were stable during storage. 20BP had the highest score for all colour parameters measured and had the lowest value in hardness. Reduction in redness and chroma and an increase in hue were observed in all leathers after storage. The total content of cyanidin 3‐galactoside and cyanidin 3‐glucoside decreased from 400–1600 mg/kg DW to 100–500 mg/kg DW after processing into leathers then to 9–70 mg/kg DW after storage. A decrease in catechins was also observed after puree was processed into leather and after the 6 months of storage, whereas an increase in gallic acid, ellagic acid, quercetin 3‐glucoside, trigalloylglucose was observed particularly in 20BP. Total phenolic content (ranging from 6 to 24 mg GAE/g DW) and antioxidant capacity (ranging from 80 to 240 μmol Fe2+/g DW) remained relatively stable after processing and storage with a slight reduction in 80BP and 100BP. Fruit leathers were microbiologically safe and shelf‐stable during the 6 months of storage. These results demonstrated the potential of BP to be processed into shelf‐stable fruit leathers rich in bioactive phenolics.

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“…During the drying process, losses in phenolic compounds, vitamins and colour occur and as a result, the physical, chemical, and sensory properties of the products are affected. For this reason, studies are carried out on different drying conditions to decrease the losses during the drying process [13]. Among many drying methods, the microwave is seen as an e cient drying method and has been intensively studied in recent years.…”

Section: Introductionmentioning

confidence: 99%

Effect of Sun and Microwave Drying on the Antioxidant Potential and Hydroxymethylfurfural Formation of Damson Plum (Prunus domestica subsp. Insititia)

Yıldız

Çağındı

2023

Preprint

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In this study, the antioxidant potential and hydroxymethylfurfural formation of damson plum were investigated using different drying methods. Before drying, the samples were immersed in 1% NaOH at 55°C for 1 min and divided into two groups (half and whole) and dried under the sun and using different microwave power levels (450, 720, 900 W) to reduce the moisture content to 18%. Total dry matter, drying period, total monomeric anthocyanin, total flavonoid, total phenolic, antioxidant capacity and hydroxymethylfurfural values were determined. The sun-drying period of whole plums found to be about four times longer than half plums. Similarly, at different microwave power levels (450, 720 and 900 W), the drying period of whole plums was also longer than half plums, but the sun drying for whole plums was more than 500 times longer and 150 times longer than microwave drying for half plums. Also, the increase in microwave power level shortened the time. The total anthocyanin, total flavonoids, total phenolic and antioxidant capacity values of sun-dried samples were lower than those of microwave-dried samples. It was observed that hydroxymethylfurfural values in microwave-dried samples increased. It is thought that microwave drying at 900 W, where the antioxidant properties of plums dried at three power levels are better preserved, can be recommended with little difference in drying period in 720 W microwave application.

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Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather

Cited by 12 publications

References 24 publications

Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition

Evaluation of antioxidant properties and phenolic and aromatic profiles of cornelian cherry pestil samples prepared with sucrose and stevia addition

Physicochemical, antioxidant and microbial stability of Burdekin plum leathers

Effect of Sun and Microwave Drying on the Antioxidant Potential and Hydroxymethylfurfural Formation of Damson Plum (Prunus domestica subsp. Insititia)

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