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Demircan B, Velioglu YS, Bozturk MM. Effect of dipping pre-treatments and drying methods on Aronia melanocarpa quality. Food Chem 2024; 457:140109. [PMID: 38901336 DOI: 10.1016/j.foodchem.2024.140109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 05/14/2024] [Accepted: 06/12/2024] [Indexed: 06/22/2024]
Abstract
This study examined the impact of different dipping pre-treatments (PO: potassium carbonate-olive oil emulsion, HW: hot water) and drying methods (sun, oven, hot air, and freeze) on aronia berry quality. Freeze-drying showed the highest process yield (29.07%-29.43%), while sun-drying had the lowest (24.60%-25.74%). PO pre-treatment showed superior moisture and water activity reductions across all drying methods. Notably, it enhanced carotenoid levels (PO: 399.5, HW: 371.4 mg BCE/kg), antioxidant activity (PO: 9602.8, HW: 9403.3 mg TE/kg), total phenolics (PO: 38176.5, HW: 34804.0 mg GAE/kg) and flavonoids (PO: 6537.1, HW: 6141.5 mg CE/kg) during freeze-drying. Additionally, PO-treated samples exhibited superior rehydration properties, with a ratio of 293.32% and a 1.01 g/g capacity. On the other hand, HW pre-treatment increased ascorbic acid levels (PO: 377.0, HW: 391.7 mg/kg). The highest quality dried aronia berries are generally observed in PO-treated samples, especially in freeze drying, followed by hot-air, oven, and sun drying processes.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, 06850 Golbasi, Ankara, Türkiye.
| | - Yakup Sedat Velioglu
- Department of Food Engineering, Ankara University, 06850 Golbasi, Ankara, Türkiye.
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Chaji S, Zenasni W, Ouaabou R, Ajal EA, Lahlali R, Fauconnier ML, Hanine H, Černe M, Pasković I, Merah O, Bajoub A. Nutrient and Bioactive Fraction Content of Olea europaea L. Leaves: Assessing the Impact of Drying Methods in a Comprehensive Study of Prominent Cultivars in Morocco. PLANTS (BASEL, SWITZERLAND) 2024; 13:1961. [PMID: 39065489 PMCID: PMC11281108 DOI: 10.3390/plants13141961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2024] [Revised: 07/12/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024]
Abstract
This study explores the potential of olive leaves, long integral to Mediterranean traditional medicine, as a rich source of valuable compounds. The challenge lies in their considerable water content, hindering these compounds' full valorization. Four drying methods (air-drying, oven-drying, freeze-drying and solar-drying) were investigated for their impact on nutrient and bioactive compound content in the leaves of four olive varieties ("Arbequina", "Koroneiki", "Menara" and "Picholine Marocaine") cultivated in Morocco. In their fresh state, "Picholine Marocaine" exhibited the highest protein levels (6.11%), "Arbequina" had the highest phenolic content (20.18 mg gallic acid equivalents/g fresh weight (FW)), and "Koroneiki" and "Menara" were highest in flavonoids (3.28 mg quercetin equivalents/g FW). Specific drying methods proved optimal for different varieties. Oven-drying at 60 °C and 70 °C effectively preserved protein, while phenolic content varied with drying conditions. Air-drying and freeze-drying demonstrated effectiveness for flavonoids. In addition, an analytical approach using high-performance liquid chromatography and diode array detection (HPLC-DAD) was applied to investigate the effects of the different drying methods on the bioactive fraction of the analyzed samples. The results showed qualitative and quantitative differences depending on both the variety and the drying method used. A total of 11 phenolic compounds were tentatively identified, with oleuropein being the most abundant in all the samples analyzed. The freeze-dried samples showed the highest content of oleuropein in the varieties "Arbequina" and "Picholine Marocaine" compared to the other methods analyzed. In contrast, "Koroneiki" and "Menara" had higher oleuropein content when air dried. Overall, the obtained results highlight the importance of tailored drying techniques for the preservation of nutrients and bioactive compounds in olive leaves.
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Affiliation(s)
- Salah Chaji
- Laboratory of Food and Food By-Products Chemistry and Processing Technology, National School of Agriculture in Meknès, km 10, Haj Kaddour Road, B.P. S/40, Meknès 50001, Morocco (R.L.)
- Laboratory of Bioprocess and Bio-Interfaces, Faculty of Science and Techniques, University Sultan Moulay Slimane, B.P. 523, M’Ghila, Beni Mellal 23000, Morocco
| | - Walid Zenasni
- Laboratory of Food and Food By-Products Chemistry and Processing Technology, National School of Agriculture in Meknès, km 10, Haj Kaddour Road, B.P. S/40, Meknès 50001, Morocco (R.L.)
| | - Rachida Ouaabou
- Laboratory of Research and Development in Engineering Sciences, Faculty of Sciences and Techniques Al Hoceima, Abdelmalek Essaadi University, B.P. 34, Al-Hoceima 32003, Morocco
| | - El Amine Ajal
- UPR of Pharmacognosy, Faculty of Medicine and Pharmacy of Rabat, Mohammed V University, B.P. 6203, Rabat 10000, Morocco
| | - Rachid Lahlali
- Laboratory of Food and Food By-Products Chemistry and Processing Technology, National School of Agriculture in Meknès, km 10, Haj Kaddour Road, B.P. S/40, Meknès 50001, Morocco (R.L.)
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro Biotech, University of Liege, 5030 Gembloux, Belgium;
| | - Hafida Hanine
- Laboratory of Bioprocess and Bio-Interfaces, Faculty of Science and Techniques, University Sultan Moulay Slimane, B.P. 523, M’Ghila, Beni Mellal 23000, Morocco
| | - Marko Černe
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.Č.); (I.P.)
| | - Igor Pasković
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (M.Č.); (I.P.)
| | - Othmane Merah
- Laboratoire de Chimie Agro-Industrielle (LCA), Institut National de Recherche Agronomique et Environnement (INRAE), Institut National Polytechnique de Toulouse (INPT), Université de Toulouse, 31030 Toulouse, France
- Département Génie Biologique, Institut Universitaire de Technologie Paul Sabatier, Université Paul Sabatier, 32000 Auch, France
| | - Aadil Bajoub
- Laboratory of Food and Food By-Products Chemistry and Processing Technology, National School of Agriculture in Meknès, km 10, Haj Kaddour Road, B.P. S/40, Meknès 50001, Morocco (R.L.)
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain
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Akcicek A, Avci E, Tekin-Cakmak ZH, Kasapoglu MZ, Sagdic O, Karasu S. Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit. ACS OMEGA 2023; 8:41603-41611. [PMID: 37970003 PMCID: PMC10634226 DOI: 10.1021/acsomega.3c05749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Revised: 09/08/2023] [Accepted: 10/10/2023] [Indexed: 11/17/2023]
Abstract
In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (UAVD), and freeze-drying (FD), were applied to blueberries. The drying times of blueberries were 1290, 1050, and 990 min for HAD, VD, and UAVD, respectively, meaning that ultrasound application significantly reduced the drying time. All dried samples except those with FD showed lower total phenolic content and antioxidant capacity than fresh samples. Samples dried with FD had a higher content of bioactive compounds than those dried with other techniques followed by UAVD. The malvidin-3-O-galactoside was the most abundant anthocyanin in the blueberries and was significantly reduced after drying with HAD, VD, and UAVD. Scanning electron microscopy (SEM) analysis of the blueberries dried with FD and UAVD exhibited less shrinkage and cell disruption and more structure. The color parameters L*, a*, and b* values of the samples were significantly affected by the drying technique (p < 0.05). According to the findings of this study, ultrasound-assisted drying technology could be employed to shorten the drying time and improve bioactive retention in blueberry fruits.
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Affiliation(s)
- Alican Akcicek
- Faculty
of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, 41080 Kocaeli, Turkey
| | - Esra Avci
- Bypro
Functional Food and Biotechnology, Esenler, 34210 Istanbul, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| | | | - Osman Sagdic
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
| | - Salih Karasu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, 34210 Istanbul, Turkey
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The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01740-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Development of phase change material assisted evacuated tube solar dryer: Investigation of thermal profile, drying characteristics, and functional properties of pumpkin slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112476] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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OZAY-ARANCIOGLU I, BEKIROGLU H, KARADAG A, SAROGLU O, TEKIN-ÇAKMAK ZH, KARASU S. Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06221] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Irem OZAY-ARANCIOGLU
- Halic University, Turkey; University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Hatice BEKIROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Ayse KARADAG
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | - Oznur SAROGLU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
| | | | - Salih KARASU
- University Faculty of Chemical and Metallurgical Engineering, Turkey
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Tekin Cakmak ZH, Kayacan Cakmakoglu S, Avcı E, Sagdic O, Karasu S. Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zeynep Hazal Tekin Cakmak
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Selma Kayacan Cakmakoglu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Esra Avcı
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
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Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties. Foods 2021; 10:foods10051006. [PMID: 34064476 PMCID: PMC8147953 DOI: 10.3390/foods10051006] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 01/09/2023] Open
Abstract
The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave–hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave–hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.
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Kaveh M, Abbaspour‐Gilandeh Y, Fatemi H, Chen G. Impact of different drying methods on the drying time, energy, and quality of green peas. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15503] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Yousef Abbaspour‐Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Hamideh Fatemi
- Department of Horticulture, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba QLD Australia
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Modeling and Optimization for Konjac Vacuum Drying Based on Response Surface Methodology (RSM) and Artificial Neural Network (ANN). Processes (Basel) 2020. [DOI: 10.3390/pr8111430] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
To reveal quality change rules and establish the predicting model of konjac vacuum drying, a response surface methodology was adopted to optimize and analyze the vacuum drying process, while an artificial neural network (ANN) was applied to model the drying process and compare with the response surface methodology (RSM) model. The different material thickness (MT) of konjac samples (2, 4 and 6mm) were dehydrated at temperatures (DT) of 50, 60 and 70 °C with vacuum degrees (DV) of 0.04, 0.05 and 0.06 MPa, followed by Box–Behnken design. Dehydrated samples were analyzed for drying time (t), konjac glucomannan content (KGM) and whiteness index (WI). The results showed that the DT and MT should be, respectively, under 60 °C and 4 mm for quality and efficiency purposes. Optimal conditions were found to be: DT of 60.34 °C; DV of 0.06 MPa and MT of 2 mm, and the corresponding responses t, KGM and WI were 5 h, 61.96% and 82, respectively. Moreover, a 3-10-3 ANN model was established to compare with three second order polynomial models established by the RSM, the result showed that the RSM models were superior in predicting capacity (R2 > 0.928; MSE < 1.46; MAE < 1.04; RMSE < 1.21) than the ANN model. The main results may provide some theoretical and technical basis for the konjac vacuum drying and the designing of related equipment.
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