Effect of convective drying on phenolic acid, flavonoid and anthocyanin content, texture and microstructure of black rosehip fruit

Pashazadeh, Hojjat; Ali Redha, Ali; Koca, Ilkay

doi:10.1016/j.jfca.2023.105738

Cited by 7 publications

(3 citation statements)

References 35 publications

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“…A prolonged drying process led to higher deformation of the cell shape compared to faster drying. Similar results were also observed by Pashazadeh et al [53].…”

Section: Microstructure Evaluationsupporting

confidence: 91%

“…However, air temperatures used in drying processes can cause significant tissue shrinkage and collapse [51]. The oval cells would be deformed and folded and the intercellular spaces wrinkled, which is usually attributed to the temporary formation of a gradient of heat and moisture, along with a denaturation of specific chemical constituents [52,53]. As observed in the drying assays of red cabbage, the degree of deformation changed with drying temperature.…”

Section: Microstructure Evaluationmentioning

confidence: 99%

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Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

Vega-Galvez,

Gomez-Perez,

Ah-Hen

et al. 2024

Processes

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This study examined the convective drying of red cabbage at temperatures ranging from 50 to 90 °C. Mathematical modeling was used to describe isotherms, drying kinetics and rehydration process. The effects of drying conditions on energy consumption and microstructure were also evaluated. The Halsey model had the best fit to the isotherm data and the equilibrium moisture was determined to be 0.0672, 0.0490, 0 0.0379, 0.0324 and 0.0279 g water/g d.m. at 50, 60, 70, 80 and 90 °C, respectively. Drying kinetics were described most accurately by the Midilli and Kuçuk model. Also, the diffusion coefficient values increased with drying temperature. Lower energy consumption was found for drying at 90 °C and the rehydration process was best described by the Weibull model. Samples dehydrated at 90 °C showed high water holding capacity and better maintenance of microstructure. These results could be used to foster a sustainable drying process for red cabbage.

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“…A prolonged drying process led to higher deformation of the cell shape compared to faster drying. Similar results were also observed by Pashazadeh et al [53].…”

Section: Microstructure Evaluationsupporting

confidence: 91%

Section: Microstructure Evaluationmentioning

confidence: 99%

Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

Vega-Galvez,

Gomez-Perez,

Ah-Hen

et al. 2024

Processes

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“…The observed behavior of CT and E-CTC towards drying does not coincide with those of early findings of Madrau et al [38], reporting a substantial reduction in these biactives after convective drying of apricot fruit at 55 and 75 • C. This is the first report highlighting the increase of bioactives, CT and E-CTC, in particular, observed after apricot fruit osmotic dehydration and convective drying. However, an increase in the concentration of individual bioactives as a result of convective drying was noted by many authors in fruit such as kiwi (Actinidia deliciosa), pepino (Solanum muricatum Aiton) [86], black rosehip (Rosa pimpinellifolia) fruit [87], as well as Xuan-Mugua (Chaenomelis Fructus) [88], and avocado (Persea americana Mill.) [89].…”

Section: The Content Of Individual Phenolic Compounds In Apricot Frui...mentioning

confidence: 99%

Biochemical Profile and Antioxidant Activity of Dried Fruit Produced from Apricot Cultivars Grown in Latvia

Juhnevica-Radenkova,

Krasnova,

Seglina

et al. 2024

Horticulturae

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The present study focused on evaluating the biochemical profiles of four apricot cultivars (cv.) (Prunus armeniaca L.) grown in Latvia and demonstrating their processing to obtain the food product, dried candied fruit (DCF). The fingerprinting of apricot fruit approached by LC-MS and ultraviolet–visible spectroscopy revealed the abundance of bioactives responsible for the antioxidant activity. The outstanding composition of group compounds, i.e., phenolics, flavonoids, and vitamin C, was observed in the cv. ‘Dimaija’, followed by cv. ‘Gundega’ and cv. ‘Velta’. The lowest values were found in the cv. ‘Boriss’ and fruit from a market of Greek origin. However, the latter two contained the highest carotenoid levels due to a more pronounced maturity. Amongst the 13 individual phenolics detected, rutin, chlorogenic and neochlorogenic acids, catechin, and epicatechin prevailed. The concentrations observed were the highest in cv. ‘Dimaija’, followed by cv. ‘Velta’ and cv. ‘Gundega’. Osmotic dehydration and convective drying of apricot fruit variedly influenced the content of bioactives in DCF products. The most substantial decrease due to thermal lability was observed in the vitamin C content in DCF, accounting for a 95.3% loss for all cultivars. The content of total phenolics, flavonoids, and carotenoids in DCF, on average, was 62.7%, 49.6%, and 87.6% lower than that observed in the raw fruit, respectively. On average, the content of individual phenolics in DCF, such as rutin and chlorogenic acid, decreased by 63.8% and 20.8%, respectively. The decline in the content of bioactives was conditioned by the physical migration of the cell components to the hypertonic solution. However, the increase in the content of cell wall-bound phytochemicals, such as catechin and epicatechin, after osmotic dehydration and convective drying, was observed in DCF, corresponding to a 59.5% and 255.64% increase compared with the raw fruit, respectively. Panelists generally responded positively to the developed DCF; however, greater preference was given to products with a lower phenolic content, such as cv. ‘Boriss’ and those produced from the market fruit. It is believed that the high flavan-3-ols content, along with chlorogenic acid, contributed to the bitter taste of DCF. Overall, apricot fruits represent the abundance of bioactives retained in DCF after osmotic dehydration and convective drying. The findings observed in the current study allow to consider DCF as a functional food; however, given the high sugar content, their consumption should be in moderation.

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Optimizing the drying conditions of date plum (Diospyros lotus L.) to conserve its phenolic content and antioxidants for preparing a highly bioaccessible polyphenol-rich tea

Pashazadeh,

Ali Redha,

Hassan

et al. 2024

Biomass Conv. Bioref.

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Date plum (Diospyros lotus L.) fruits are a good source of bioactive compounds and antioxidants. Drying can increase the shelf life of the fruit and its applications in the food development industry. Optimizing the drying conditions can help to produce prime-quality dried date plum fruits and conserve nutrients including phytochemicals. This study used a two-factor graphics-optimal design to optimize convective drying considering the air velocity and drying temperature of date plum fruits. The independent factors considered included drying temperature (43.78–86.21 °C) and air velocities (0.54–1.96 m/s), and the responses included total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity of date plum fruit. The optimized drying conditions (68 °C and 1.75 m/s) resulted in desirable TPC, TFC, FRAP, and DPPH values. The findings indicated that long drying time at low temperatures significantly decreased the phenolics and antioxidants. Date plum tea with different decoction times (5, 10, and 15 min) was prepared from fruits dried at optimum conditions. A decoction time of 5 min resulted in the highest catechin, vanillic, epicatechin, syringic acid, and quercetin-3-glucoside content, which were 2.45 ± 0.04, 11.06 ± 0.11, 22.03 ± 0.11, 12.95 ± 0.08, and 9.37 ± 0.10 mg/L; respectively. In vitro gastrointestinal digestion revealed that the tea product can be a source of highly bioaccessible (> 80%) gallic acid, catechin, vanillic acid, and quercetin-3-glucoside. Applying optimized drying conditions to dehydrate date plum fruit can be useful in preparing a highly bioaccessible polyphenol-rich tea.

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Effect of convective drying on phenolic acid, flavonoid and anthocyanin content, texture and microstructure of black rosehip fruit

Cited by 7 publications

References 35 publications

Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

Biochemical Profile and Antioxidant Activity of Dried Fruit Produced from Apricot Cultivars Grown in Latvia

Optimizing the drying conditions of date plum (Diospyros lotus L.) to conserve its phenolic content and antioxidants for preparing a highly bioaccessible polyphenol-rich tea

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