THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS
Main Article Content
Keywords
pomegranate, drying kinetics, antioxidants, HMF, thermal degradation, blanching
Abstract
This study examined the effect of blanching pretreatment on the drying kinetics, thermal degradation of phytonutrients and hydroxymethylfurfural (HMF) formation in pomegranate arils. Pretreated and untreated arils were dried in a cabinet dryer operated at temperatures of 55, 65 and 75 °C. The efficiency of the drying process was assessed according to the effective moisture diffusivity and activation energy values. Effective moisture diffusivities ranged from 0.59 × 10-9 to 5.62 × 10-9m2s-1 and activation energies for drying were 31.82 and 76.11kJ/mol for pretreated and untreated arils, respectively. Six thin-layer drying models were tested, and Page and Modified Page models were found to be the most suitable. The final quality of pomegranate arils was evaluated according to their total phenolic and total anthocyanin contents, their antioxidant capacities and the rate of HMF formation. The blanching pretreatment prior to drying produced higher retention of antioxidant compounds with less HMF content and superior sensory properties. Sensory analysis results revealed that pretreated arils were preferred to untreated arils.
References
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Viuda-Martos M., Ruiz-Navajas Y., Martin-Sanchez A., Sanchez-Zapata E., Fernandez-Lopez J., Sendra E., Sayas-Barbera E., Navarro C. and Perez-Alvarez J.A. 2012. Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. J. Food Eng. 110:220.
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Zanoni B., Peri C., Nani R. and Lavelli V. 1999. Oxidative heat damage of tomato halves as affected by drying. Food. Res. Int. 31:395.
Zulueta A., Esteve M.J., Frasquet I. and Frigola A. 2007. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chem. 103:1365.
Acosta-Estrada B.A., Gutierrez-Uribe J.A. and Serna-Saldivar S.O. 2014. Bound phenolicsin foods-a review. Food Chem.152:46.
Adedeji A.A., Gachovska T.K., Ngadi M.O. and Raghavan G.S.V. 2008. Effect of pre-treatments on drying characteristics of okra. Drying Technol. 26:1251.
Akdas S. and Baslar M. 2015. Dehydration and degradation kinetics of bioactive compounds for mandarin slices under vacuum and oven drying conditions. J. Food. Process. Pres. 39:1098.
Babalis S.J. and Belessiotis V.G. 2004. Influence of the drying conditions on the drying constants and moisture difffusivity during the thin-layer drying of figs. J. Food. Eng. 65:449.
Baslar M., Karasu S., Kiliçli M., Us A.A. and Sagdic O. 2014. Degradation kinetics of bioactive compounds and antioxidant activity of pomegranate arils during the drying process. Int. J. Food. Eng.10:839.
Bchir B., Besbes S., Karoui R., Attia H., Paquot M. and Blecker C. 2012. Effect of air-drying conditions on physic-chemical properties of osmotically pre-treated pomegranate seeds. Food Bioprocess Tech. 5:1840.
Bondia-Pons I., Aura A.M., Vuorela S., Kolehmainen M., Mykkanen H. and Poutanen K. 2009. Rye phenolics in nutrition and health. J. Cereal Sci. 49:323.
Chaethong K. and Pongsawatmanit R. 2015. Influence of sodium metabisulfite and citric acid in soaking process after blanching on quality and storage stability of driedchili. J. Food. Process. Pres. 39:2161.
Chong C.H., Law C.L., Cloke M., Abdullah L.C. and Wan Daud W.R. 2009. Drying models and quality analysis of sun-dried Ciku. Drying Technol. 27:985.
Crank J. 1975. The Mathematics of diffusion, Oxford University Press, London, p.182.
Doymaz I. 2012. Prediction of drying characteristics of pomegranate arils. Food Anal. Method. 5:841.
Fazaeli M., Yousefi S. and Emam-Djomeh Z. 2013. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices. Food. Res. Int. 50:568.
Giusti M. and Wrolstad R.E. 2001. Characterization and measurement of anthocyanins by UV visible spectroscopy. Wiley, New York.
Gould W.A. 1977. Food Quality Assurance, The AVI Publisher, West-port-CT, p. 93.
Henderson S.M. 1974. Progress in developing the thin layer drying equation, Trans. ASAE., 17:1167.
Henderson S.M. and Pabis S. 1961. Grain drying theory. I. Temperature effect on drying coefficient. J. Agr. Eng. Res.6:169.
Hii C.L., Law C.L. and Cloke W. 2009. Modeling using a new thin layer drying model and product quality of cocoa. J. Food. Eng. 90:191.
Kamiloglu S., Pasli A.A., Ozcelik B. and Capanoglu E. 2014 Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts. Food. Sci. Technol. 56:284.
Karaaslan M., Vardin H., Varlikliöz S. and Yilmaz F.M. 2014a. Antiproliferative and antioxidant activities of turkish pomegranate (punica granatum l.) accessions. Int. J. Food. Sci. Technol. 49:82.
Karaaslan M., Yilmaz F.M., Cesur Ö., Vardin H., Ikinci A. and Dalgiç A.C. 2014b. Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions. Int. J. Food. Sci. Technol. 49:595.
Lavelli V. And Vantaggi C. 2009. Rate of antioxidant degradation and color variations in dehydrated apples as related to water activity. J. Agric. Food Chem. 57(11):4733.
Mena P., Vegara S., Marti N., Garcia-Viguera C., Saura D. and Valero M. 2013. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice. Food Chem. 141:2122.
Minaei S., Motevali A., Najafi G. and Seyed S.R.M. 2011. Influence of drying methods on activation energy, effective moisture diffusion and drying rate of promegranate arils (Punica Granatum). Aust. J. Crop. Sci. 6:584.
Mousa N. and Farid M. 2002. Microwave vacuum drying of banana slices, Drying Technol., 20:55.
Overhults D.D., White G.M., Hamilton M.E. and Ross I.J. 1973. Drying soybeans with heated air. Trans. ASAE. 16:195.
Page G.E. 1949. MSc. Thesis, Factors influencing the maximum rates of air drying shelled corn in thin layers, Purdue University.
Pekke M.A., Pan Z., Atungulu G.G. and Smith G. 2013. Drying characteristics and quality of bananas under infrared radiation heating. Int. J. Agric. Biol. Eng. 6:58.
Shahbaz H.M., Ahn J.J., Akram K., Kim H.Y., Park E.J. and Kwon J.H. 2014. Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment. Food Chem. 145:312.
Sharma G. and Prasad S. 2004. Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying, J. Food. Eng., 65:609.
Singleton V.L. and Rossi J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144.
Siro I., Kapolna E., Kapolna B. and Lugasi A. 2008. Functional food. Product development, marketing and consumer acceptance -a review. Appetite 51:456.
Sturm B., Hofacker W.C. and Hensel O. 2012. Optimizing the drying parameters for hot-air-dried apples. Drying Technol. 30:1570.
Wang C.Y. and Singh R.P. 1978. Use of variable equilibrium moisture content in modeling rice drying. Trans. ASAE, 78:6505.
WojdyIo A., Figiel A., Lech K., Nowicka P. and Oszmianski J. 2014. Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food Bioprocess Tech. 7:829.
Verbeyst L., Oey I., Plancken L.V., Hendrickx M. and Loey A.V. 2010. Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries. Food Chem. 123:269.
Viuda-Martos M., Ruiz-Navajas Y., Martin-Sanchez A., Sanchez-Zapata E., Fernandez-Lopez J., Sendra E., Sayas-Barbera E., Navarro C. and Perez-Alvarez J.A. 2012. Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. J. Food Eng. 110:220.
Yagcioglu A., Degirmencioglu A. and Cagatay F. 1999. Drying characteristics of laurel leaves under different drying conditions, In Proceedings of the 7th International Congress on Agricultural Mech. and Energy, Adana, Turkey, 565.
Zanoni B., Peri C., Nani R. and Lavelli V. 1999. Oxidative heat damage of tomato halves as affected by drying. Food. Res. Int. 31:395.
Zulueta A., Esteve M.J., Frasquet I. and Frigola A. 2007. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chem. 103:1365.
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Oct 25, 2017
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VARDIN, H., & YILMAZ, F. (2017). THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS. Italian Journal of Food Science, 30(1). https://doi.org/10.14674/IJFS-947
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VARDIN, H., & YILMAZ, F. (2017). THE EFFECT OF BLANCHING PRE-TREATMENT ON THE DRYING KINETICS, THERMAL DEGRADATION OF PHENOLIC COMPOUNDS AND HYDROXYMETHYL FURFURAL FORMATION IN POMEGRANATE ARILS. Italian Journal of Food Science, 30(1). https://doi.org/10.14674/IJFS-947