Effect of dipping pre-treatments and drying methods on Aronia melanocarpa quality

Demircan B., VELİOĞLU Y. S., Bozturk M. M.

Food Chemistry, cilt.457, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 457
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.foodchem.2024.140109
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Browning index, Dried aronia, Emulsion dipping, Hot water dipping, Pre-treatments, Rehydration properties
  • Ankara Üniversitesi Adresli: Evet

Özet

This study examined the impact of different dipping pre-treatments (PO: potassium carbonate-olive oil emulsion, HW: hot water) and drying methods (sun, oven, hot air, and freeze) on aronia berry quality. Freeze-drying showed the highest process yield (29.07%–29.43%), while sun-drying had the lowest (24.60%–25.74%). PO pre-treatment showed superior moisture and water activity reductions across all drying methods. Notably, it enhanced carotenoid levels (PO: 399.5, HW: 371.4 mg BCE/kg), antioxidant activity (PO: 9602.8, HW: 9403.3 mg TE/kg), total phenolics (PO: 38176.5, HW: 34804.0 mg GAE/kg) and flavonoids (PO: 6537.1, HW: 6141.5 mg CE/kg) during freeze-drying. Additionally, PO-treated samples exhibited superior rehydration properties, with a ratio of 293.32% and a 1.01 g/g capacity. On the other hand, HW pre-treatment increased ascorbic acid levels (PO: 377.0, HW: 391.7 mg/kg). The highest quality dried aronia berries are generally observed in PO-treated samples, especially in freeze drying, followed by hot-air, oven, and sun drying processes.