Amino acid profile and content of dried apricots containing SO<sub>2</sub>at different concentrations during storage

Hamzaoğlu, Fatmagül; Türkyılmaz, Meltem; Özkan, Mehmet

doi:10.3920/qas2018.1284

Cited by 4 publications

(4 citation statements)

References 27 publications

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“…The supernatant was diluted with an equal volume of 95% ethanol and centrifuged again at 3200× g for 10 min. The browning value of the clear extracts was determined in quartz cell using a UV-visible spectrophotometer (Thermo Electron Corporation, Rosemount, MN, USA) at an absorbance of 420 nm ( 5 ).…”

Section: Methodsmentioning

confidence: 99%

“…Colour changes in hot air-dried apricot drives from ascorbic acid oxidation, enzymatic and non-enzymatic browning reactions. Sulphur dioxide is normally used as a synthetic antioxidant before drying to preserve the colour and to protect carotenoids, polyphenolic compounds and vitamin C ( 4 , 5 ). However, its use in fresh fruits and vegetables is restricted by Food and Drug Administration (FDA) regulations because of its role in the initiation of asthmatic reactions in sensitive people.…”

Section: Introductionmentioning

confidence: 99%

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Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Sakooei-Vayghan

Peighambardoust

Hesari

et al. 2020

Food Technol. Biotechnol. (Online)

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Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative for sulphuring process to preserve the sensorial and nutritional quality of dried fruits. The aim of this study was to investigate the effect of osmotic dehydration (OD) and UOD and the use of pectin coatings (alone or with citric acid, CA or ascorbic acid, AA) on physical, textural and microstructural properties of hot air-dried apricot. Experimental approach. Fresh apricot cubes (1 cm3) were pre-treated with either OD at a temperature of 55 °C for 30 and 45 min or UOD at two ultrasonic frequencies of 25 and 35 kHz for 30 and 45 min followed by application of active coatings with pectin alone, pectin + CA or pectin + AA for 10 min. All pre-treated coated samples were then hot-air dried at a temperature of 60 °C until a final moisture content of 20 % (wet basis) was reached. Physical (shrinkage, apparent and bulk densities), chemical (browning value, water activity), textural (firmness and shrinkage), microstructure and microbial load of dried apricot was studied. Results and conclusions. Application of OD and UOD improved physical and textural properties of the dried apricots. Moreover, apparent and bulk densities, rehydration capacity of OD and UOD pre-treated samples were increased. While, shrinkage, water activity and microbial load were decreased. Firmness of UOD pre-treated samples was significantly (p < 0.05) lower than that of OD ones. Likewise, increasing ultrasound frequency from 25 to 35 kHz led to a significant decrease in Fmax values of dried apricots. Furthermore, coating of the OD and UOD processed samples with pectin + CA increased Fmax and decreased rehydration capacity of dried apricots. Scanning electron microscopy of both OD and UOD samples illustrated improvement of textural properties. The utilization of both OD pre-treatment and pectin edible coatings resulted in a decrease in browning values. However, UOD increased browning values of the dried apricots. Coating of UOD samples with pectin + AA resulted in substantial discoloration in hot air-dried apricot. Novelty and scientific contribution. This study advances the knowledge in the field of fruit drying by combined application of OD or UOD pre-treatments with post-treatments with active edible coatings on different properties of hot-air dried apricot.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Sakooei-Vayghan

Peighambardoust

Hesari

et al. 2020

Food Technol. Biotechnol. (Online)

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“…Sugar content analysis was made according to Hamzaoğlu et al (2018) method with some modifications. For fresh pears, 2.5 gram of sample was mixed with 25 ml of distilled water.…”

Section: Sugar Contentmentioning

confidence: 99%

Türkiye’de Yetiştirilen Dört Farklı Armut (Pyrus communis L.) Çeşidinin Fiziksel, Kimyasal ve Biyoaktif Özellikleri

COŞKUN

Bakkalbaşı

2022

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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In this study, physical, chemical and bioactive properties of four different pear varieties (Mellaçi, Mellaki, Deveci and Margarite) grown in Turkey's eastern regions were investigated. It was determined that the length, diameter and weight values of pear varieties varied between 6.08-9.56 cm, 5.42-8.30 cm and 92.27-254.95 g, respectively. Also, glucose, fructose and sucrose amounts of pear varied between 15. 43-22.83, 18.08-30.62, 1.36-14.77 g 100 g -1 d.m (dried matter), respectively. TPC, ABTS and DPPH results of pear varieties were determined 622.56-3718.43 mg GA eq kg -1 d.m, 18.35-178.90 mmol Trolox eq/g d.m and 149.49-366.07 mmol Trolox eq/g d.m, respectively. Syringic acid, chlorogenic acid, ferulic acid, ellagic acid, catechin, epicatechin and rutin were detected in pear samples. Chlorogenic acid was the major phenolic component in pear varieties. Also, it was determined that significant differences were found among pear varieties in terms of physical, chemical and bioactive properties. While the Mellaki variety showed superior properties in terms of analyzed physical properties, the Margarite variety had superior properties in terms of chlorogenic acid and antioxidant activity.

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“…Sugar content analysis was made according to Hamzaoğlu et al (2018) method with some modifications. For dried pears, 0.5 g of sample and 5 ml distilled water were mixed into a tube and the tube was kept for 12 h in dark at room temperature.…”

Section: Hplc Analysis Of Sugar Contentmentioning

confidence: 99%

Drying kinetics and quality properties of Mellaki (Pyrus communisL.) pear slices dried in a novel vacuum‐combined infrared oven

COŞKUN

Bakkalbaşı

Aldemır

et al. 2022

Food Processing Preservation

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Pear (Pyrus spp.) with more than 6000 varieties is one of the most widely consumed fruit in the whole world. The annual production of pear was more than 23.7 million tons in 2018. Pear can be consumed as fresh, dried, juice, canned food, etc. Dried pear can also be used as raw material and additive in the production of various food products such as fruit ice cream, yogurt, cereals, and bakery products (FAOSTAT, 2019;Özaydin & Özçelik, 2016).The high nutritional content of dried products is the main reason for their increasing popularity. Therefore, new techniques such as ultrasound, radio frequency, infrared, etc., are used for the production of nutritious and high-quality dried products (Guo et al., 2020;Zhou et al., 2019). These novel technologies provide high-quality product, short process times, and energy savings compared to traditional drying methods. On the other hand, if the appropriate novel technology and parameters are not selected, burning problem in foods and high HMF formation in sugary products may occur (Türker & İşleroğlu, 2017;Zhou et al., 2019). Infrared is defined as a form of electromagnetic radiation, that travels at the speed of light like all electromagnetic waves such as UV light, radio waves, visible light, X-rays, and gamma rays. Infrared energy is transmitted directly from the heat source to the product surface, so the product is heated more quickly and homogenously without heating the surrounding air (Jafari et al., 2020). Infrared technology has important advantages including high thermal efficiency, fast heating rate, short response time, uniform drying temperature, and easy process control (Doymaz et al., 2016;Liu et al., 2020). However, there is a possibility of partial burning or browning in the product because of the fast-heating rate during infrared drying. Therefore, the infrared power and distance between the product

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Amino acid profile and content of dried apricots containing SO₂at different concentrations during storage

Cited by 4 publications

References 27 publications

Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Türkiye’de Yetiştirilen Dört Farklı Armut (Pyrus communis L.) Çeşidinin Fiziksel, Kimyasal ve Biyoaktif Özellikleri

Drying kinetics and quality properties of Mellaki (Pyrus communisL.) pear slices dried in a novel vacuum‐combined infrared oven

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Amino acid profile and content of dried apricots containing SO2at different concentrations during storage

Cited by 4 publications

References 27 publications

Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

Türkiye’de Yetiştirilen Dört Farklı Armut (Pyrus communis L.) Çeşidinin Fiziksel, Kimyasal ve Biyoaktif Özellikleri

Drying kinetics and quality properties of Mellaki (Pyrus communisL.) pear slices dried in a novel vacuum‐combined infrared oven

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Amino acid profile and content of dried apricots containing SO₂at different concentrations during storage