Effect of natural and forced convective drying on the nutritional and physicochemical quality of tomatillo (Physalis ixocarpa): A multivariate analysis approach
Journal of Food Composition and Analysis, cilt.155, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 155
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.jfca.2026.109255
- Dergi Adı: Journal of Food Composition and Analysis
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS
- Anahtar Kelimeler: Dehydration, Minerals, Protein, Tomatillo, Vitamins
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
This study evaluated the effects of four drying treatments, namely natural (shade) drying and convective hot-air drying at 50, 65, and 80°C, on the physicochemical properties, mineral composition, and vitamin content of tomatillo (Physalis ixocarpa L.). Significant changes in color parameters and nutrient degradation were observed, with natural drying causing the greatest losses. Protein and macro-mineral contents decreased under all drying treatments, with the most pronounced reductions occurring in naturally dried samples. Iron and zinc showed notable reductions among micro-minerals, while sodium was better retained at higher temperatures. Water-soluble vitamins, including ascorbic acid, thiamine, riboflavin, niacin, pantothenic acid, and pyridoxine, experienced substantial losses, particularly in natural drying, while moderate-temperature drying (65°C) retained more. Fat-soluble vitamins, including beta-carotene, zeaxanthin, lutein, phylloquinone, and alpha-tocopherol, were also affected, though retention was better at 65°C. Multivariate analysis revealed strong positive correlations between total ascorbic acid and zinc (r = 0.99), beta-carotene and alpha-tocopherol (r = 0.92), and zeaxanthin and lutein (r = 0.92), indicating potential synergistic antioxidant effects.