Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars

Nawirska-Olszańska, Agnieszka; Stępień, Bogdan; Biesiada, A.

doi:10.1016/j.lwt.2016.11.067

Cited by 35 publications

(15 citation statements)

References 22 publications

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“…As mentioned by Hakkinen et al (1999), the goldenberry is rich in phenolic compounds with the main phenolic compound is quercetin, myricetin and kaempferol (Hakkinen et al, 1999). The total phenolic content of goldenberries fruit grown in Lam Ha and Don Duong in our study were found to be 59.40±8.26 to FULL PAPER 60.53±7.76 mg GAE/100 g, respectively, greater than the value obtained from fruit samples (29.5±0.9 mg GAE/100 g) that reported by Nawirska-Olszańska et al (2017). However, these values were lower than the results obtained (145.22 mg GAE/100 g) from Yıldız et al (2015).…”

Section: Some Chemical Characteristics Of Goldenberries Fruitcontrasting

confidence: 62%

“…These values are roughly in the middle of the fruit ranges grown in the two locations we studied, showing that the colour of the fruits in their study is almost the same as that of the fruit grown in Viet Nam. However, these colour values of fruit samples are higher than the corresponding values of L* (36.81), a* (16.71) and b* (37.47) reported by Vasquez-Parra et al (2013) and Nawirska-Olszańska et al (2017) with L*, a* and b* were 43.28±1.21, 6.98±0.09 and 29.77±0.94, respectively.…”

Section: Physical Properties Of Goldenberrycontrasting

confidence: 56%

“…The lower results of the total sugar content of goldenberry were reported by Yıldız et al (2015), they are 63.90 g/kg which was composed 31.99 g/kg reducing sugar. The higher soluble solid content of goldenberry fruit was observed by Sharoba andRamadan (2011) andNawirska-Olszańska et al (2017), they reported that goldenberry fruit contains 16.40% water-soluble dry matter and the dry matter content reaches 10.4-17.24%, of which 15% are soluble substances. Osorio and Roldan (2003) and Carrasco and Zelada (2008) found carbohydrate values as 11.00% and 17.30%, respectively.…”

Section: Some Chemical Characteristics Of Goldenberries Fruitmentioning

confidence: 88%

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Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

Thủy¹,

Phuong²,

Suong³

et al. 2020

Food Res.

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This work was carried out to determine the physical and chemical properties of goldenberry fruit (Physalis peruviana L.) grown in Lam Ha and Don Duong of Lam Dong province in Viet Nam. The shelf-life and quality of fruits during storage time at ambient temperature (28±2 o C) were also analysed. The analysis results recorded that most of the physical properties of the fruit grown in the two locations (Lam Ha and Don Duong of Lam Dong province, Viet Nam) yielded no significant differences, except the volume, density, hardness and colour of the fruit. The fruit grown in Lam Ha has a lighter colour and yellow intensity (higher a* and C value) than the ones grown in Don Duong, while the fruits are grown in Don Duong are darker (lower L* and higher H o ). In addition to its attractive properties in terms of colour, aroma and taste, they also contain moderate levels of vitamins (C and A), antioxidants (polyphenols), minerals (especially high content of phosphorus) and fibre. Fruit grown in Don Duong had a higher sweetness than those grown in Lam Ha (the ratio of sugar and acid was 2.7 times more). The concentration of bioactive compounds in the goldenberry fruits grown in Lam Ha and Don Duong were almost similar. The shelf-life of goldenberries up to 20 to 22 days at the ambient temperature of about 28±2 o C and 75-80% RH but the quality and sensory characteristics of goldenberry raw materials were declined.

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Section: Some Chemical Characteristics Of Goldenberries Fruitcontrasting

confidence: 62%

Section: Physical Properties Of Goldenberrycontrasting

confidence: 56%

Section: Some Chemical Characteristics Of Goldenberries Fruitmentioning

confidence: 88%

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Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

Thủy¹,

Phuong²,

Suong³

et al. 2020

Food Res.

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“…During drying of biological materials, degradation of polyphenolic compounds occurs, which results in decreasing of antioxidant activity. This relationship was observed during drying of cherries [16], different cultivars of pumpkin [39], and blueberries [40]. The application of OD prior to VMD resulted in an increase in the content of polyphenol compounds, which significantly increased the antioxidant capacity of the dried product.…”

Section: Values Of Determination Coefficientmentioning

confidence: 76%

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Lech

Figiel

Michalska

et al. 2018

Journal of Food Quality

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The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40 ∘ Brix and 45 ∘ C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90 ∘ C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.

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“…This product is appreciated due to its nutritive and functional properties (good source of carotene, water-soluble vitamins and amino acids) being used as additive in many food items (Aydin and Gocmen, 2017). Furthermore, different studies used pumpkin samples as suitable material to investigate the effect of different drying methods, as a good model (Ar evalo-Pinedo and Murr, 2006; Nawirska-Olsza nska et al, 2017;). This study explored the use of ethanol as pre-treatment to hot-air convective drying of pumpkin cylinders.…”

Section: Introductionmentioning

confidence: 99%

Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying

Rojas¹,

Lindsay²

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Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars

Cited by 35 publications

References 22 publications

Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying

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