Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

İZLİ N., Yildiz G., ÜNAL H., Isik E., UYLAŞER V.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.49, sa.1, ss.9-17, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 49 Sayı: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1111/ijfs.12266
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.9-17
  • Anahtar Kelimeler: Antioxidant capacity, colour, drying kinetic, goldenberry fruit, nutritional properties, total phenolic content, MICROWAVE-VACUUM, KINETICS, MODEL, REHYDRATION, DEHYDRATION, TEMPERATURE, LEAVES
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

In this study, the effects of convective, microwave and microwave-convective drying methods on the drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry fruits were investigated. To select the most appropriate thin-layer drying model for drying treatments, nine mathematical drying models were fitted to the experimental data. Based on the statistical tests used for evaluation, the Midilli etal. and Wang and Singh models were considered the best models to describe the drying behaviours of goldenberry fruits in all drying methods. The colour values (L*, a* and b*) of fresh fruit were decreased by drying. Compared with the fresh sample, the dried samples exhibited a 64-75% and 65-75% decrease in total phenolic content and antioxidant capacity, respectively. Among the different drying treatments, the values closest to those of fresh samples with respect to colour values, total phenolic content and antioxidant capacity were achieved with the 160W microwave drying method.