Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 78-85 |
| Seitenumfang | 8 |
| Fachzeitschrift | Akademik Gıda |
| Jahrgang | 22 |
| Ausgabenummer | 2 |
| Publikationsstatus | Veröffentlicht - 4 Sept. 2024 |
Abstract
In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (46±1°C at 1.10 m/s) and freeze drying (FD) (-58°C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10 -9 to 8.92x10 -9 m 2/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Akademik Gıda, Jahrgang 22, Nr. 2, 04.09.2024, S. 78-85.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying
AU - Öner, Manolya Eser
AU - Özkan, Gülay
AU - Doğan, İlayda
AU - Esatbeyoglu, Tuba
AU - Güven, Esra Çapanoğlu
N1 - Publisher Copyright: © 2024 Sidas Medya A.S.. All rights reserved.
PY - 2024/9/4
Y1 - 2024/9/4
N2 - In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (46±1°C at 1.10 m/s) and freeze drying (FD) (-58°C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10 -9 to 8.92x10 -9 m 2/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.
AB - In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (46±1°C at 1.10 m/s) and freeze drying (FD) (-58°C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10 -9 to 8.92x10 -9 m 2/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.
KW - Drying rate
KW - Eriobotrya japonica
KW - Freeze drying
KW - Quality
KW - Rehydration capacity
UR - http://www.scopus.com/inward/record.url?scp=85203462284&partnerID=8YFLogxK
U2 - 10.24323/akademik-gida.1543478
DO - 10.24323/akademik-gida.1543478
M3 - Article
VL - 22
SP - 78
EP - 85
JO - Akademik Gıda
JF - Akademik Gıda
IS - 2
ER -