Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

García-Martínez, Eva; Igual, Marta; Martín-Esparza, M. E.; Martínez‐Navarrete, Nuria

doi:10.1007/s11947-012-0988-1

Cited by 60 publications

(45 citation statements)

References 35 publications

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“…Microwave heating considerably lowers transient thermal time until the required temperature is reached, thus shortening drying time compared to convective heating (Fratianni et al, 2013). García-Martínez et al (2013) reported that when compared to hot air drying, the use of microwaves reduced the drying time by 82%. Dn the other hand, this type of drying has some disadvantages, such as non-uniform heating, possible textural damage, high investment costs and the limited penetration of microwave radiation (Zhang et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

et al. 2016

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Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*, ΔE ab, h° and C* ab ) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Df the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.Keywords: apricot; drying; color; β-carotene; antioxidant activity.Practical Application: This paper presents different drying methods of apricots in addition to optimization of the power level and temperature conditions. These methods make it possible to select the best way to provide high quality and nutritional dried apricots.

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Section: Introductionmentioning

confidence: 99%

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

et al. 2016

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“…() by freeze dryer and Garcia‐Martinez et al . () by combined hot‐air and microwave dryer. However, there is no information in the literature about infrared drying of apricots.…”

Section: Introductionmentioning

confidence: 99%

Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power

Kayran

Doymaz

2016

Journal of Food Processing and Preservation

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The effect of pretreatment and infrared power on drying characteristics of apricot was investigated. The apricots were dried at 62, 74, 88 and 104 W infrared powers. It is observed that drying characteristics of apricot were greatly influenced by pre‐treatment and infrared power. To select the most appropriate thin‐layer drying model for drying process, ten mathematical drying models were fitted to the experimental data. Midilli et al. model satisfactorily described the drying kinetics of apricot. Effective moisture diffusivity (Deff) ranged from 2.37 × 10−9 to 6.23 × 10−9 m2/s and calculated using the Fick's second law. The values of Deff increased with the increase of infrared power. Activation energy was estimated by a modified Arrhenius type equation and found to be 1.63 and 1.67 kW/kg for control and SMB samples, respectively. Practical Applications Apricot is good source of health‐promoting compounds such as vitamins, polyphenols, carotenoids and natural salicylic acids. Due to both their seasonal and perishable nature, apricots should be subjected to some form of preservation in order to make them available for later consumption. Drying is one of the most common methods used for apricot processing. Infrared drying has gained popularity as an alternative drying method for a variety of agricultural products. Compared with hot air drying, infrared radiation heating offers many advantages such as greater energy efficiency, heat transfer rate and heat flux, which results in reduced drying time and higher drying rate. The main objectives of this study were to investigate the effect of pretreatment and infrared power on the drying time, fit the experimental data to ten thin‐layer drying models and compute effective moisture diffusivity of apricot halves.

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“…Similarly, García‐Martínez et al. () found that α‐tocopherol content in apricot significantly increased after hot air drying at both 40 and 60 °C. While these studies suggest that heat (at least at the levels to which the samples were exposed) did not contribute to the degradation of α‐tocopherol, as do our findings, the significant increases in α‐tocopherol content in the fruit examined in both studies contradicts our results.…”

Section: Resultsmentioning

confidence: 81%

“…Hawlader, Perera, Tian, and Yeo () reported losses in vitamin C content of 25% in papaya and 75% in guava after drying at 45 °C for 8 hr in air. García‐Martínez, Igual, Martín‐Esparza, and Martínez‐Navarrete () reported 72% and 80% reductions in ascorbic acid content in apricots following hot air drying treatments of 40 and 60 °C, respectively (no pretreatment) ( P < 0.05). The impact of temperature on ascorbic acid degradation is further reinforced in studies that have demonstrated little or no impact to vitamin C content as a result of freeze drying (Shofian et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…For example, García‐Martínez et al. () reported significant increases in vitamin A (likely β‐carotene) content of apricot after hot air drying at both 40 and 60 °C, while Ihns et al. () showed that, while overall β ‐ carotene content was reduced relative to fresh in hot‐air drying, β ‐ carotene content tended to increase with increased temperatures.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Passive Drying on Ascorbic Acid, α‐Tocopherol, and β‐Carotene in Tomato and Mango

Smith

Biasi

Holstege

et al. 2018

Journal of Food Science

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Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

Cited by 60 publications

References 35 publications

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Infrared Drying and Effective Moisture Diffusivity of Apricot Halves: Influence of Pretreatment and Infrared Power

Effect of Passive Drying on Ascorbic Acid, α‐Tocopherol, and β‐Carotene in Tomato and Mango

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