Impact of different drying methods on the drying kinetics, color, total phenolic content and antioxidant capacity of pineapple

İZLİ N., Izli G., Taskin O.

CYTA-JOURNAL OF FOOD, cilt.16, sa.1, ss.213-221, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 1
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1080/19476337.2017.1381174
  • Dergi Adı: CYTA-JOURNAL OF FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.213-221
  • Anahtar Kelimeler: Pineapple, drying kinetics, freeze drying, color, total phenolic content, antioxidant capacity, MICROWAVE, MUSHROOM, BEHAVIOR, FRUITS, MODEL
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

In this study, the effects of convective (60, 70, 80 and 90 degrees C), microwave (120 and 350W) and freeze-drying methods on the drying kinetics, color, total phenolic (TP) content and antioxidant capacity of pineapples were examined. The statistic tests proved that the Midilli et al., Two Term, Wang and Singh and Page models were superior to the other models and yielded the closest predictions to the experimental values. The lowest change in the color parameter (E) value (4.83) was obtained by freeze-drying the pineapples. The dried samples demonstrated a decrease in the TP content compared to the fresh samples and a decrease in the antioxidant capacity. The best antioxidant capacity and TP content values were obtained via freeze drying and microwave drying at 350W, respectively. According to the results obtained from this study, convective, freeze drying and microwave methods are suitable for drying pineapple. RESUMENPara el presente estudio se examinaron los efectos de la aplicacion de metodos convectivos (60, 70, 80 y 90 degrees C), de microondas (120 y 350 W) y de liofilizacion en la cinetica de secado, el color, el contenido fenolico total y la capacidad antioxidante de la pina. Las pruebas estadisticas confirmaron que los modelos de Midilli et al., Two Term, Wang y Singh, y Page resultan superiores a los otros modelos, produciendo pronosticos mas cercanos a los valores experimentales. El menor cambio en el valor (4.83) del parametro de color (E) se obtuvo a partir de la liofilizacion de la pina. En comparacion con las muestras frescas, las muestras secas acusaron descenso del contenido fenolico total y de su capacidad antioxidante. Los mejores valores asociados a la capacidad antioxidante y al contenido fenolico total se obtuvieron con la aplicacion de la liofilizacion y el secado con microondas de 350 W, respectivamente. De acuerdo a los resultados de este estudio, los metodos convectivos, de liofilizacion y el secado con microondas constituyen metodos aptos para el secado de la pina.