EFFECT OF DIFFERENT DRYING TECHNIQUES ON THE BIOACTIVE, COLOR, ANTIBACTERIAL AND SENSORY FEATURES OF DATE PLUM FRUITS (DIOSPYROS LOTUS L.)

Abstract

In this study, the effects of hot air drying (HD), vacuum drying (VD) and freeze drying (FD) processes on total phenolic (TPC) and flavonoid contents (TFC), antioxidant capacity (AC), color and antibacterial properties and sensory evaluation of date plum (DP) fruit were determined. Total phenolic, total flavonoid and antioxidant capacity values of dried and fresh samples were determined as 13.86-7.45 mg GAE/g, 7.17-4.09 mg CE/g and 86.60-54.98%, respectively. The highest inhibition levels against Bacillus cereus (24.50 mm) and Salmonella Typhimurium (24.67 mm), Yersinia enterocolitica (25.75 mm) and Staphylococcus aureus (25.17 mm) were determined for HD and VD, respectively. In terms of sensory evaluation, FD drying was scored similarly to fresh samples (P>0.05). Overall, FD drying could be applied for longer preservation of DP fruits in terms of bioactive properties, color and sensory evaluation.

Keywords

• Date plum
• drying techniques
• bioactive properties
• antibacterial properties
• sensory evaluation

FARKLI KURUTMA TEKNİKLERİNİN HURMA ERİĞİ MEYVELERİNİN (DIOSPYROS LOTUS L.) BİYOAKTİF, RENK, ANTİBAKTERİYEL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada sıcak havayla kurutma, vakumla kurutma ve dondurarak kurutma işlemlerinin hurma eriği meyvesinin toplam fenolik ve flavonoid içerikleri, antioksidan kapasitesi, renk ve antibakteriyel özellikler üzerine etkileri ve duyusal değerlendirmesi belirlenmiştir. Kurutulmuş ve taze örneklerin toplam fenolik, toplam flavonoid ve antioksidan kapasitesi değerleri sırasıyla 13.86-7.45 mg GAE/g, 7.17-4.09 mg CE/g ve %86.60-54.98 olarak tespit edilmiştir. Bacillus cereus (24.50 mm) ve Salmonella Typhimurium (24.67 mm) için en yüksek inhibisyon seviyesi sıcak havayla kurutulmuş örneklerden elde edilen ekstraktlarda, Yersinia enterocolitica (25.75 mm) ve Staphaylococcus aureus (25.17 mm) için ise vakum kurutma ile kurutulmuş örneklerden elde edilen ekstraktlarda en yüksek inhibisyon seviyeleri belirlenmiştir. Duyusal değerlendirme açısından dondurarak kurutma taze numunelere benzer şekilde puanlanmıştır (P>0.05). Bu çalışmadan elde edilen bulgular biyoaktif özellikler, renk ve duyusal değerlendirme açısından hurma eriği meyvelerinin daha uzun süre korunması için dondurarak kurutmanın uygulanabileceğini göstermiştir.

Keywords

• Hurma eriği
• kurutma teknikleri
• biyoaktif özellikler
• antibakteriyel özellikler
• duyusal değerlendirme

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