Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying

Manolya Eser Oner; Gulay Ozkan; Ilayda Dogan; Tuba Esatbeyoglu; Esra Capanoglu Guven

doi:10.24323/akademik-gida.1543478

Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying

Manolya Eser Oner^*, Gulay Ozkan, Ilayda Dogan, Tuba Esatbeyoglu, Esra Capanoglu Guven

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Article › peer-review

Abstract

In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (46±1°C at 1.10 m/s) and freeze drying (FD) (-58°C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10^-9 to 8.92x10^-9 m²/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.

Translated title of the contribution	Ultrases Önişleminin Malta Eriğinin Tepsili ve Dondurarak Kurutulması Sırasında Fenolik ve Antioksidanların Muhafazasına Etkisi
Original language	English
Pages (from-to)	78-85
Number of pages	8
Journal	Akademik Gida
Volume	22
Issue number	2
DOIs	https://doi.org/10.24323/akademik-gida.1543478
Publication status	Published - 4 Sept 2024

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Publisher Copyright:
© 2024 Sidas Medya A.S.. All rights reserved.

Keywords

Drying rate
Eriobotrya japonica
Freeze drying
Quality
Rehydration capacity

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10.24323/akademik-gida.1543478

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title = "Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying",

abstract = "In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (46±1°C at 1.10 m/s) and freeze drying (FD) (-58°C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10-9 to 8.92x10-9 m2/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.",

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AU - Dogan, Ilayda

AU - Esatbeyoglu, Tuba

AU - Guven, Esra Capanoglu

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AB - In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (46±1°C at 1.10 m/s) and freeze drying (FD) (-58°C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10-9 to 8.92x10-9 m2/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.

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Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying

Abstract

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Keywords

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