Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple

İzli, Nazmi; İzli, Gökçen; Taşkın, Onur

doi:10.1080/19476337.2017.1381174

Cited by 69 publications

(56 citation statements)

References 31 publications

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“…One of the mechanisms related to the decrease in phenolic acids was explained by the induction of thermal deterioration of the phenolic compounds at elevated temperatures (Maillard & Berset, ). On the contrary, drying process at low temperatures that result in long drying times may support a decrease in TPC (Izli, Izli, & Taskın, ). It can be seen clearly, a rise in drying time caused a degradation of phenolic compounds with respect to corresponding drying temperature and/or microwave power, especially at microwave alone and three different combination drying of 90 W. This indicates that the phenolics were more exposed to thermal effect.…”

Section: Resultsmentioning

confidence: 99%

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Yıldız

İzli

2018

J Food Process Preserv

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The present study investigated the effects of microwave (90 and 160 W) and combined microwave‐convective (90 W–55 °C, 90 W–65 °C, 90 W–75 °C, 160 W–55 °C, 160 W–65 °C and 160 W–75 °C) drying techniques on the drying kinetics, color parameters (L∗, a∗, b∗, C, α° and Δe), total phenolic content (TPC), and antioxidant capacity (ATC) of pomelo samples. The drying data were fitted to 10 typically used thin‐layer drying models to select a suitable model for drying of pomelo. Comparing the statistical parameters of applied models, the Diffusion Approach, Midilli et al., and Page models were found to be the best‐fitting models in describing drying kinetics of the pomelo samples. It was observed that the drying temperature and/or microwave power changed significantly the all color parameters, TPC, and ATC. The combined microwave‐convective drying resulted in shorter drying times with higher drying rates and high‐quality dried pomelo samples. Practical applications A significant improvement in the quality retention of combined microwave‐convective drying of pomelo slices was achieved. This piece of work will provide a novel method to produce microwave‐convective‐dried pomelo fruits with a significantly improved product quality. A practical implication is that drying of pomelo slices with an optimum condition by combined microwave‐convective process can be used to get a high‐quality product with a higher ATC, TPC, and color.

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Section: Resultsmentioning

confidence: 99%

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Yıldız

İzli

2018

J Food Process Preserv

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“…The ABTS radical scavenging activity of chips that were processed by means of CHAD were highest when a higher drying temperature (60 • C) was used in combination with pre-treatment with diluted lime juice for both processing times after harvest. Higher ABTS radical scavenging activity was also reported in dried apple pomace, citrus fruit peels, and pineapple by applying higher temperatures in CHAD [55,62,63]. At higher drying temperatures, production of antioxidant compounds as a result of enzymatic and non-enzymatic browning may contribute to higher antioxidant activity.…”

Section: Abts Radical Scavenging Activitymentioning

confidence: 86%

Total Phenolic Content and Antioxidant Activity of Yacon (Smallanthus Sonchifolius Poepp. and Endl.) Chips: Effect of Cultivar, Pre-Treatment and Drying

2018

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Recent studies have associated the consumption of yacon root as a functional plant food with reduced glycemic index and, due to its considerable phenolic acid levels, a protection of cell membranes against free radical damage. This study examined the effect of four different treatments including: (1) storage duration after harvest (one and three weeks after harvest); (2) pre-treatment before drying (untreated, pre-treatment with diluted lime juice); (3) drying method (freeze drying (FD) and convective hot air drying (CHAD)); and (4) cultivar (white and red), on the quality of yacon (Smallanthus sonchifolius Poepp. and Endl.) chips in terms of their total phenolic content (TPC) and antioxidant activity (AA) (ABTS (2,2′-Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid) Diammonium Salt) radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ferric reducing antioxidant power (FRAP)). Overall, the chips that were produced using pre-treatment with diluted lime juice and FD had the highest amounts of TPC and AA. Regarding the chips produced by means of CHAD, retention of higher TPC and AA was possible with lime-juice pre-treatment and use of higher hot air temperatures. Moreover, chips produced from the white cultivar had higher TPC and AA than chips produced from the red cultivar.

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“…The drying time decreased approximately twofold with the increase in air temperature up to 80 • C. The longest time of drying was observed during freeze-drying (about 145 min and 135 min for seeds germinated for 3 and 6 days, respectively) than that of air-drying. Usually the drying time during freeze-drying is longer when compared to other methods of drying because the sublimation takes a long time [48,49]. Moreover, freeze-drying is time consuming because it is usually performed in low temperature and overheating can cause lower quality of dried material [50].…”

Section: Moisture Content and Water Activitymentioning

confidence: 99%

Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

et al. 2020

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In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of drying kinetics of broccoli sprouts. It was observed that the drying time of BS decreased about twofold as the air-drying temperature increased from 40 to 80 °C. An increasing the air-drying temperature from 40 to 80 °C decreased the drying time by approximately twofold. Freeze-drying of sprouts took the longest drying time. Germination of seeds significantly decreased the value of grinding energy requirements, and the ground sprouts exhibited a different grinding pattern in comparison to ground non-germinated seeds. In terms of color parameters, the highest lightness and yellowness were found for freeze-dried sprouts. Redness and yellowness of sprouts increased with an increase in the air-drying temperature. The lowest total color difference was obtained for the freeze-dried sprouts. Higher drying temperature resulted in lower total phenolics content (TPC) and decreased antioxidant activity (AA). The highest TPC and AA were observed in air-dried sprouts (40 °C) and freeze-dried sprouts after 6 days of germination.

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Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple

Cited by 69 publications

References 31 publications

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Influence of microwave and microwave‐convective drying on the drying kinetics and quality characteristics of pomelo

Total Phenolic Content and Antioxidant Activity of Yacon (Smallanthus Sonchifolius Poepp. and Endl.) Chips: Effect of Cultivar, Pre-Treatment and Drying

Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

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