Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

Abstract

Evolution of carotenoids and volatile compounds in microwave-dried fruits of three different loquat cultivars (Eriobotrya japonica Lindl.

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

“…‘Virticchiara’ and ‘Claudia’ was found to be all- trans -βcarotene, while β-cryptoxanthin was predominant in dried loquat cv. Peluche [ 15 ]. As it is well-known that carotenoids are destroyed by heat treatment, a decrease of the amounts of total carotenoids is expected, as previous studies indicated a loss between 6% and 19% [ 26 ] and a loss between 24% and 42% [ 15 ].…”

“…Peluche [ 15 ]. As it is well-known that carotenoids are destroyed by heat treatment, a decrease of the amounts of total carotenoids is expected, as previous studies indicated a loss between 6% and 19% [ 26 ] and a loss between 24% and 42% [ 15 ]. Zeaxanthin (Zea) was the most stable carotenoid, with no significant differences among studied drying techniques, whilst it was observed by other authors that β-carotene was the most stable during the goji drying treatment [ 27 ].…”

“…The incidence of post-harvest disorders as a chilling injury (external and internal browning) and decay by ethylene action are the main problems for this fruit during storage [ 13 , 14 ]. Products based on dried loquat seem to be a great opportunity to prolong loquat consumption, promote this crop and to avoid the lack of knowledge of the consumers about their health benefits, as other authors have recently reported [ 15 ]. Currently, in low production, jams, beverages, syrup and dried loquats are available on the market.…”

“…On the other hand, due to the shortened times by using temperature-controlled microwave heating with infrared thermography, loquat fruits cv. ‘Peluche’, ‘Virticchiara’ and ‘Claudia’ guaranteed high quality, both from a functional and sensory point of view [ 15 ].…”

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

“…Evaluation of the sensory profiles of the mango fruits was performed using a descriptive method as previously reported [ 16 ]. The only difference from the method is the number of selected sensory attributes, which here is six.…”