Modeling and optimization of drying conditions of dog rose for preparation of a functional tea

Abstract

Dog rose (Rosa canina L.) is a rosehip used for domestic and industrial purposes. It has great antioxidant compounds such as lycopene and phenolic compounds. In the present study, technological processing was investigated to formulate a functional tea with great nutraceutical compounds. The drying conditions were optimized to have maximum antioxidant properties. The optimum conditions were 68°C and 1 m s−1, providing the values of 40751.17 mg GAE/kg, 14.17 mg EGC E/100 g, 278.87 mmol TE/g, 44.62 mmol ISE/g, 3051.36 mg/kg, and 13.28 mg/kg for TPC, TFC, DPPH radical scavenging, FRAP, ascorbic acid, and lycopene, respectively. Midilli model described well the drying behavior of Dog rose and, Peleg, Weibull and Vega‐galves models predicted well the rehydration kinetics. A two‐factor and central composite design was applied to evaluate the effects of decoction time and solid‐to‐liquid ratio. At the optimal conditions, the Dog rose tea had 98141.28 mg GAE/kg, 2720.66 mg EGC E/100 g, 8616.57 mmol TE/g, 728.24 mmol ISE/g; and 3,358 for TPC, TFC, DPPH radical scavenging, FRAP, and ascorbic acid content, respectively. The findings showed that Dog rose fruit is a great source of nutraceutical compounds and a potential industrial product. Practical application The drying conditions to have a dried fruit with high antioxidant properties were determined. The dried Dog rose fruit is stable for long storage period and be afforded in off‐seasons. Optimization and mathematical models were successfully applied to determine the optimum drying conditions and to predict the drying and rehydration kinetics, respectively. Midilli model was the most fitted model to predict the drying kinetics, while, Peleg, Vegas‐gálves and Weibull models depicted better the rehydration kinetics at 20, 40, and 60°C. The dried fruit can be used in food, cosmetic, and pharmaceutical industries for many purposes. A functional fruit tea was formulated and optimized for its nutraceutical properties. This tea is a functional food used as a natural preventive remedy for flu, cancer, anemia, cardiovascular diseases and diabetes as well.

Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

“…It was observed that the dependent variables responded differently with each combination of independent variables. Such observation was observed previously during the optimization for the extraction conditions [ 31 , 38 ]. The significance of regression coefficients of polynomial models was set at p < 0.05.…”

“…No quadratic and interaction units showed substantial impacts on the responses. Previously, it was demonstrated that the RSM linear and quadratic terms react differently depending on the samples’ intrinsic characteristics, many independent variables, and analysis conditions [ 32 , 38 ].…”

Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

“…These findings indicated that the models were well-fitted to the rehydration data of autumn olive. Similarly, these models had successfully applied to predict rehydration of fruits and vegetables (Benseddik et al, 2019;Ghellam & Koca, 2020;Noshad et al, 2012;Pashazadeh et al, 2021). The best fitted model was found to be the Peleg model, followed by Weibull and Vega-galves models.…”

“…The one-factor design was applied to investigate the effect of drying temperature on TPC, LC, FRAP and total color change (ΔE) of autumn olive ( (Koca et al, 2009;Pashazadeh et al, 2021). The regression coefficients of polynomial models are significant at p ≤ .05.…”

“…Accordingly, the model of Midilli had successfully described the drying behaviors of many agricultural products (Mbegbu et al, 2021;Pashazadeh et al, 2020Pashazadeh et al, , 2021.…”