Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples
Yükleniyor...
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bellwether Publishing, Ltd.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This work was undertaken to evaluate the impact of high-intensity ultrasound (HUS) pre-treatment on some quality characteristics of convective-dried (CVD) quince fruit pieces at different temperatures (50, 60, 70, and 80 °C). CVD quince samples at 70°C with a 15 min HUS pre-treatment showed the lowest water activity (0.36 ± 0.02). On the other hand, the quince fruit samples exposed to 15 min HUS pre-treatment shrank significantly (P < .05) especially when combined with convective drying at 70°C. The dried quince samples with no HUS pre-treatment exhibited the most condense and denser porous texture. While the lowest antioxidant capacity (AOC) was described for dried quince samples at 50°C with no HUS pre-treatment (2.58 μmol TE/g dry–weight), the highest AOC was determined for the dried quince samples exposed to HUS pre-treatment for 15 min at 70 °C (7.08 μmol TE/g on dry basis). Among the HUS-treated quince samples, the highest vitamin C content was found for the CVD quince samples at 70°C with 15 min HUS pre-treatment (43.79 mg/100 g on dry weight.). In overall, HUS is a promising pre-treatment as shown in current work by its efficiency for better preservation of CVD quince quality in terms of physical and chemical characteristics.
Açıklama
Anahtar Kelimeler
Bioactive compounds, convective drying, HUS pre-treatment, quince fruit, texture
Kaynak
International Journal of Fruit Science
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
21
Sayı
1
