Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Tekin-Çakmak, Zeynep Hazal; Cakmakoglu, Selma Kayacan; Avcı, Esra; Sağdıç, Osman; Karasu, Salih

doi:10.1111/jfpp.16044

Cited by 11 publications

(25 citation statements)

References 53 publications

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“…Dry matter accumulation and excessive shrinkage on the product surface during the drying period may have caused an undesirable change in the deterioration of the porosity structure (Panyawong & Devahastin, 2007). The deterioration of the porous structure of the samples dried with HAD was reported in other studies (An et al, 2022; Tekin Cakmak et al, 2021). In the samples dried with IRD, it is seen that the pore structure is mostly lost and the pore diameters are noticeably reduced.…”

Section: Resultssupporting

confidence: 75%

“…Larger pore diameters were observed in the FD-treated samples. This indicated that the of the samples dried with HAD was reported in other studies (An et al, 2022;Tekin Cakmak et al, 2021). In the samples dried with IRD, it is seen that the pore structure is mostly lost and the pore diameters are noticeably reduced.…”

Section: Effect On Rehydration Ratio and Microstructural Propertiessupporting

confidence: 82%

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The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Kayacan

Sağdıç

Doymaz

et al. 2022

Food Processing Preservation

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This study aimed to investigate the effects of FD (freeze drying), USVD (ultrasound‐assisted vacuum drying), HAD (hot air drying). and IRD (infrared drying) methods on drying behavior, total phenolic antioxidant activity, individual phenolic distribution, rehydration capacity, Scanning Electron Microscopy image, and color quality of Asian pear. HAD showed the longest drying period with 420 min and followed by USVD with 345 and IRD with 240 min. The method difference had a significant effect on the total phenolic and antioxidant activity values of the samples (p < 0.05). The TPC, DPPH, and CUPRAC value were found as 111.59–316.40 mg/100 g GAE, 336.94–559.41 mg/100 g TE, and 161.00–859.73 mg/100 g TE, respectively. Samples dried with FD showed the highest TPC and AA values, followed by USVD, IRD, and HAD. The effect of drying techniques on the distribution of phenolic compounds was found to be significant (p < 0.05). HAD and the IRD process caused a decrease in the amount of all identified phenolic compounds. While USVD caused an increase in the amount of Chlorogenic acid, FD did not cause a significant change. Higher HMF results were found in samples dried via IRD followed by HAD. While the porous structure was preserved in the samples dried with FD and USVD, the porosity structure of the samples dried with HAD and IRD completely disappeared. FD and HAD showed the highest and lowest rehydration capacity, respectively. FD and USVD showed lower color change than IRD and HAD. The results of this study showed that USVD and FD can be used as an alternative method to HAD in drying Asian pear. Practical Application Pear fruit is one of the most consumed fruits worldwide. Pear fruit is very sensitive to microbial and enzymatic degradation due to its high sugar, bioactive component, and moisture content. To increase the shelf life of the pear fruit and to ensure consumption throughout the year, it must be subjected to a preservation technique. Drying is one of the main methods used to extend the long shelf life of fruits and vegetables. Undesirable changes may occur in the quality characteristics of fruits during drying. Therefore, determining the appropriate drying method is vital for the quality of the final product. In this study, the effects of different drying methods on many quality characteristics of pear fruit were investigated. This study has the potential to provide a new perspective on the drying of pear fruit.

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Section: Resultssupporting

confidence: 75%

Section: Effect On Rehydration Ratio and Microstructural Propertiessupporting

confidence: 82%

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Kayacan

Sağdıç

Doymaz

et al. 2022

Food Processing Preservation

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“…The SEM images of the dried blueberries are given in Figure . As seen, the blueberry samples were partially damaged by HAD and underwent tissue breakage . The blueberry samples with UAVD showed more porosity and open structure compared to those with VD because of lower drying time and cavitation effects led to evaporation of water on the inner surface .…”

Section: Resultsmentioning

confidence: 91%

“…The higher degradation occurred in samples dried with HAD. This could be due to the long drying time and high thermal load, resulting in significant anthocyanin losses in the HAD and VD, and technique . FD exhibited the highest anthocyanin content, followed by UAVD.…”

Section: Resultsmentioning

confidence: 99%

Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

Akcicek,

Avci,

Tekin-Cakmak

et al. 2023

ACS Omega

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In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasoundassisted vacuum drying (UAVD), and freeze-drying (FD), were applied to blueberries. The drying times of blueberries were 1290, 1050, and 990 min for HAD, VD, and UAVD, respectively, meaning that ultrasound application significantly reduced the drying time. All dried samples except those with FD showed lower total phenolic content and antioxidant capacity than fresh samples. Samples dried with FD had a higher content of bioactive compounds than those dried with other techniques followed by UAVD. The malvidin-3-O-galactoside was the most abundant anthocyanin in the blueberries and was significantly reduced after drying with HAD, VD, and UAVD. Scanning electron microscopy (SEM) analysis of the blueberries dried with FD and UAVD exhibited less shrinkage and cell disruption and more structure. The color parameters L*, a*, and b* values of the samples were significantly affected by the drying technique (p < 0.05). According to the findings of this study, ultrasound-assisted drying technology could be employed to shorten the drying time and improve bioactive retention in blueberry fruits.

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“…However, it is carrot tissue was investigated. The authors of [18] investigated the effect of different drying methods (hot air drying, vacuum drying, ultrasound-assisted vacuum drying and freeze drying) on drying kinetics and quality of raspberry samples. USVD showed a significantly lower drying time than VD and HAD.…”

Section: Introductionmentioning

confidence: 99%

The influence of different drying methods on the quality attributes of beetroots

Liu

Sabadash

Duan

et al. 2022

EEJET

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Beetroot is recognized as a health-promoting vegetable due to its abundant source of bioactive compounds. Drying methods significantly influence the quality of products. Therefore, it is important to choose a suitable drying method to obtain high quality of dried beetroots. The aim of this research was to investigate the influence of different drying methods on the quality attributes of beetroots. Fresh beetroots were dehydrated by freeze drying (FD), heat pump drying (HPD), vacuum drying (VD), microwave drying (MD) and microwave vacuum drying (MVD), respectively. The drying time, final moisture content, rehydration ratio, color, microstructure, betalain content and total flavonoids content of beetroots prepared by different drying methods were analyzed. The results showed that MVD and MD were superior to VD, HPD and FD in terms of drying time. The drying time (0.77±0.03 h) of MD was reduced by 97.40 % compared with FD, which was only 9.83 % of VD and 11.27 % of HPD. No significant differences in the final moisture content among beetroots dried using different drying methods were observed. Beetroots dried by FD showed the most desirable color and porous structure. Besides, beetroots dried by MVD exhibited the largest rehydration ratio, while the lowest rehydration ratio appeared in the beetroots obtained using MD. In addition, beetroots prepared by HPD illustrated the highest contents of betacyanin, betaxanthin and total flavonoids, which were 5.48±0.03 mg/g, 2.40±0.02 mg/g and 24.71±0.47 mg rutin equivalent/g, respectively. These results identify that it is difficult to achieve the best quality dried beetroots using a single drying method. Therefore, considering the quality attributes, the combined drying method (HPD+MVD) would be a very promising alternative method for obtaining dehydrated beetroots

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Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Cited by 11 publications

References 53 publications

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

The influence of different drying methods on the quality attributes of beetroots

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