The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds

Basit Öğe Kaydı
dc.authorid0000-0002-6637-7666en_US
dc.contributor.authorYildiz, Gulcin
dc.contributor.authorİzli, Gökçen
dc.date.accessioned2021-03-20T20:12:32Z
dc.date.available2021-03-20T20:12:32Z
dc.date.issued2019
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe study was conducted to examine the effect of ultrasound (US) pretreatment on physical and chemical/nutritional attributes of freeze-dried quince slices. The quince fruits were washed, hand-peeled and cut with a dimension of 1 cm (L) x 0.2 (W) cm x 1 cm (H). The quince samples were treated in an ultrasonic bath in three different times which were 10, 20, and 30 min. Untreated and ultrasonically pretreated quince samples were dried in a freeze dryer. Freeze-dried samples were analyzed in terms of physical properties such as shrinkage, rehydration, color, water activity, and hardness and bioactive compounds including total phenols, ascorbic acid, and antioxidant capacity. A significant difference was observed among untreated and ultrasonically pretreated quince samples. The freeze-dried quince slices treated with a US (especially 20 min-treatment) showed a higher preservation of bioactive compounds in addition to improved physical properties compared to the untreated quince samples. In overall, US pretreatment is a promising process as demonstrated in current research by its capability to better retain freeze-dried quince quality in terms of physical and chemical properties. Practical Applications The freeze drying of quince fruit with the aid of US pretreatment was investigated. A significant development in the quality preservation of freeze-dried of quince slices with an US-pretreatment was accomplished. This research will contribute a useful technique to produce freeze-dried quinces with a significantly enhanced product quality. Drying of quince samples with a freeze drying in addition to US-pretreatment might be applied to get a high-quality fruit with an improved bioactive compounds and physical property.en_US
dc.identifier.doi10.1111/jfpe.13223en_US
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttp://doi.org/10.1111/jfpe.13223
dc.identifier.urihttps://hdl.handle.net/20.500.12885/607
dc.identifier.volume42en_US
dc.identifier.wosWOS:000480235800008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorİzli, Gökçen
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleThe effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compoundsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu