KONVEKTİF SICAK HAVA ve DONDURARAK KURUTMA YÖNTEMLERİYLE ELDE EDİLEN ARONYA MEYVE TOZLARININ KALİTE YÖNÜNDEN DEĞERLENDİRİLMESİ

Yıl 2023, , 1109 - 1122, 15.10.2023

Recep Güneş

https://doi.org/10.15237/gida.GD23075

Öz

Bu çalışmada, dondurarak kurutma ve konvektif sıcak hava teknikleri ile elde edilen aronya (Aronia melanocarpa [Michx.] Elliot) meyve tozlarının bazı kalite özelliklerindeki değişim karşılaştırılmıştır. Sıcak hava ve dondurarak kurutma tekniği ile elde edilen tozların nem (%) ve su aktivitesi değerleri sırasıyla %9.29 ve %10.86, 0.2373 ve 0.2963 olarak ölçülmüştür. Tozların renk özelliklerinde her iki kurutma işlemi de önemli değişiklikler meydana getirmiş, en yüksek +a* değeri (23.30) dondurarak kurutma işlemi ile elde edilen örnekte tespit edilmiştir (P <0.05). Dondurarak kurutma işlemi ile elde edilen tozun metanol ve su ekstraktlarına ait toplam fenolik ve flavonoid içeriği sıcak hava kurutma ile elde edilen örneğe göre daha yüksek ve sırasıyla 7231.80 ve 4497.34 mg gallik asit eşdeğeri/100 g kuru madde, 5198.98 ve 3148.14 mg kuersetin/100 g kuru madde olarak tespit edilmiştir. Örneklerin ABTS ve DPPH antioksidan aktivite analiz sonuçlarında da benzer bir trend olduğu görülmüştür.

Anahtar Kelimeler

Aronya, kurutma, meyve tozu, kalite

QUALITY ASSESSMENT OF CHOKEBERRY FRUIT POWDERS OBTAINED BY CONVECTIVE HOT AIR AND FREEZE DRYING METHODS

Öz

In this study, the changes in some quality characteristics of chokeberry (Aronia melanocarpa [Michx.] Elliot) fruit powders obtained by freeze drying and convective hot air drying techniques were compared. The moisture (%) and water activity values of powders obtained by hot air and freeze drying were measured as 9.29% and 10.86%, 0.2373 and 0.2963, respectively. Both drying treatments caused significant changes in color properties of the powders, and the highest +a* value (23.30) was detected in the sample obtained by freeze drying (P <0.05). The total phenolic and flavonoid contents of the methanol and water extracts of the powder obtained by freeze drying were higher than the other treatment and were determined as 7231.80 and 4497.34 mg gallic acid equivalent/100 g dry matter, and 5198.98 and 3148.14 mg quercetin/100 g dry matter, respectively. A similar trend was observed in the ABTS and DPPH antioxidant activity analysis results of the samples.

Anahtar Kelimeler

Chokeberry, drying, fruit powder, quality

Destekleyen Kurum

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Kaynakça

• Adekunte, A.O., Tiwari, B.K., Cullen, P.J., Scannell, A.G.M., O’Donnell, C. P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry, 122 (3): 500–507.
• Al-Rawahi, A.S., Rahman, M.S., Guizani, N., Essa, M.M. (2013). Chemical composition, water sorption isotherm, and phenolic contents in fresh and dried pomegranate peels. Drying Technology, 31: 257–263.
• Altınok, E., Kurultay, S., Konar, N., Toker, O.S., Kopuk, B., Gunes, R., Palabiyik, I. (2022). Utilising grape juice processing by-products as bulking and colouring agent in white chocolate. International Journal of Food Science & Technology, 57: 4119–4128.
• AOAC (2010). Official methods of analysis of AOAC International, 18th Edition, Washington, DC.
• Bednarska, M.A., Janiszewska-Turak, E. (2020). The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder. Journal of Food Science and Technology, 57 (2): 564–577.
• Bhatta, S., Stevanovic, T., Ratti, C. (2020). Freeze-drying of plant-based foods. Foods, 9 (1): 87.
• Biel, W., Pomietło, U., Witkowicz, R., Piątkowska, E., Kopeć, A. (2023). Proximate composition and antioxidant activity of selected morphological parts of herbs. Applied Sciences, 13 (3): 1413.
• Bustos, M.C., Rocha-Parra, D., Sampedro, I., de Pascual-Teresa, S., León, A.E. (2018). The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries. Journal of Agricultural and Food Chemistry, 66 (11): 2714–2723.
• Calín-Sánchez, Á., Kharaghani, A., Lech, K., Figiel, A., Carbonell-Barrachina, Á.A., Tsotsas, E. (2015). Drying kinetics and microstructural and sensory properties of black chokeberry (Aronia melanocarpa) as affected by drying method. Food & Bioprocess Technology, 8 (1): 63–74.
• Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, Á.A., Figiel, A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9 (9): 1261.
• Chandramohan, V.P. (2020). Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary. Heat Transfer – Asian Research, 49 (3): 1281–1313.
• Chang, J.Y., Chen, W.C., Huang, T.K., Wang, J.C., Fu, P.S., Chen, J.H., Hung, C.C. (2015). Evaluation of the accuracy and limitations of three tooth-color measuring machines. Journal of Dental Sciences, 10 (1): 16–20.
• Correia, R., Grace, M.H., Esposito, D., Lila, M.A. (2017). Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage. Food Chemistry, 235: 76–85.
• Cujic, N., Šavikin, K., Jankovic, T., Pljevljakušic, D., Zdunic, G., Ibric, S. (2016). Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique. Food Chemistry, 194: 135–142.
• Farías-Cervantes, V.S., Salinas-Moreno, Y., Chávez-Rodríguez, A., Luna-Solano, G., Medrano-Roldan, H., Andrade-González, I. (2020). Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents. Czech Journal of Food Sciences, 38 (4): 229–236.
• Giusti, M.M., Wrolstad, R.E. (2001). Characterization and measurement of anthocyanins by UV-Visible spectroscopy. Current Protocols in Food Analytical Chemistry, 00 (1): 1–13.
• Gorguc, A., Gencdag, E., Demirci, K., Vayic A., Yilmaz, F.M. (2023). The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry (Aronia melanocarpa L.). Food Science and Technology International, 29 (5): 480–490.
• Gunes, R., Palabiyik, I., Toker, O.S., Konar, N., Kurultay, S. (2019). Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics. Journal of Food Engineering, 255: 9–14.
• Hsu, C.L., Chen, W., Weng, Y.M., Tseng, C.Y. (2003). Chemical composition, physical properties and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry, 83: 85–92.
• Jia, X., Katsuno, N., Nishizu, T. (2020). Changes in the physico-chemical properties of persimmon (Diospyros kaki Thunb.) during drying and quality deterioration during storage. Reviews in Agricultural Science, 8: 1–14.
• Karabacak, A.Ö., Sinir, G.Ö., Suna, S. (2015). Microwave and microwave-assisted drying effect on quality parameters of various fruits and vegetables. Journal of Agricultural Faculty of Uludag University, 29 (2): 125–135.
• Krzykowski, A., Dziki, D., Rudy, S., Polak, R., Biernacka, B., Gawlik-Dziki, U., Janiszewska-Turak, E. (2023). Effect of air-drying and freeze-drying temperature on the process kinetics and physicochemical characteristics of white mulberry fruits (Morus alba L.). Processes, 11 (3): 750.
• Kursun, E., Karaca, H. (2018). Dried persimmons: Bioactive components, health aspects and current drying techniques. International Society for Horticultural Science, 1: 169–176.
• Lim, Y.Y., Murtijaya, J. (2007). Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT – Food Science and Technology, 40: 1664–1669.
• Lou, S.N., Lin, Y.S., Hsu, Y.S., Chiu, E.M., Ho, C.T. (2014). Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment. Food Chemistry, 15 (161): 246–253.
• Nakbanpote, W., Ruttanakorn, M., Sukadeetad, K., Sakkayawong, N., Damrianant, S. (2019). Effects of drying and extraction methods on phenolic compounds and in vitro assays of Eclipta prostrata Linn leaf extracts. ScienceAsia, 45: 127–137.
• Nireesha, G.R., Divya, L., Sowmya, C., Venkateshan, N., Niranjan Babu, M., Lavakumar, V. (2013). Lyophilization/freeze drying–A review. International Journal of Novel Trends in Pharmaceutical Sciences, 3: 87–98. Nowak, D., Jakubczyk, E. (2020). The freeze-drying of foods–The characteristic of the process course and the effect of its parameters on the physical properties of food materials. Foods, 9 (10): 1488.
• Oszmianski, J., Lachowicz, S. (2016). Effect of the production of dried fruits and juice from chokeberry (Aronia melanocarpa L.) on the content and antioxidative activity of bioactive compounds. Molecules, 21 (8): 1098.
• Pachura, N., Zimmer, A., Grzywna, K., Figiel, A., Szumny, A., Łyczko, J. (2022). Chemical investigation on Salvia officinalis L. Affected by multiple drying techniques–The comprehensive analytical approach (HS-SPME, GC–MS, LC-MS/MS, GC-O and NMR). Food Chemistry, 397: 133802.
• Pateiro, M., Vargas-Ramella, M., Franco, D., da Cruz, A.G., Zengin, G., Kumar, M., Dhama, K., Lorenzo, J.M. (2022). The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life. Food Chemistry: X, 16: 100465.
• Pathare, P.B., Opara, U.L., Al-Said, F.A. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6 (1): 36–60.
• Petković, M., Đurović, I., Miletić, N., Radovanović, J. (2019). Effect of convective drying method of chokeberry (Aronia melanocarpa L.) on drying kinetics, bioactive components and sensory characteristics of bread with chokeberry powder. Periodica Polytechnica Chemical Engineering, 63 (4): 600–608.
• Qi, Y., Yu, F., Wang, X., Wan, N., Yang, M., Wu, Z., Li, Y. (2021). Drying of wolfberry fruit juice using low-intensity pulsed ultrasound. LWT – Food Science and Technology, 141: 110953.
• Ravichandran, K.S., Krishnaswamy, K. (2021). Sustainable food processing of selected North American native berries to support agroforestry. Critical Reviews in Food Science and Nutrition, 63: 4235–4260.
• Różyło, R., Wójcik, M., Dziki, D., Biernacka, B., Cacak-Pietrzak, G., Gawłowski, S., Zdybel, A. (2019). Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets. International Agrophysics, 33 (2): 217–225.
• Sadowska, A., Świderski, F., Rakowska, R., Hallmann, E. (2017). The functional properties of chokeberry and kale powders obtained by an innovative method of fluidised-bed jet milling with drying compared to freeze drying. International Journal of Food Engineering, 13 (6): 20160310.
• Sadowska, A., Swiderski, F., Rakowska, R., Hallmann, E. (2019). Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying. Food Science and Biotechnology, 28 (4): 1073–1081.
• Sady, S., Matuszak, M., Błaszczyk, A. (2019). Optimisation of ultrasonic-assisted extraction of bioactive compounds from chokeberry pomace using response surface methodology. Acta Scientiarum Polonorum, Technologia Alimentaria, 18 (3): 249–256.
• Samoticha, J., Wojdyło, A., Lech, K. (2016). The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries. LWT – Food Science and Technology, 66: 484–489.
• Sánchez-Teba, E.M., Gemar, G., Soler, I.P. (2021). From quantifying to managing food loss in the agri-food industry supply chain. Foods, 10 (9): 2163.
• Shishir, M.R.I., Chen, W. (2017). Trends of spray drying: A critical review on drying of fruit and vegetable juices. Trends in Food Science & Technology, 65: 49–67.
• Shraim, A.M., Ahmed, T.A., Rahman, M.M., Hijji, Y.M. (2021). Determination of total flavonoid content by aluminum chloride assay: A critical evaluation. LWT – Food Science and Technology, 150: 111932.
• Sidor, A., Gramza-Michałowska, A. (2019). Black chokeberry Aronia Melanocarpa L.–A qualitative composition, phenolic profile and antioxidant potential. Molecules, 24: 3710.
• Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299: 152–178.
• Sójka, M., Kołodziejczyk, K., Milala, J. (2013). Polyphenolic and basic chemical composition of black chokeberry industrial by-products. Industrial Crops and Products, 51: 77–86.
• Taskin, O. (2020). Evaluation of freeze drying for whole, half cut and puree black chokeberry (Aronia melanocarpa L.). Heat and Mass Transfer, 56: 2503–2513.
• Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19 (6–7): 669–675.
• Thi, N.D., Hwang, E.S. (2016). Effects of drying methods on contents of bioactive compounds and antioxidant activities of black chokeberries (Aronia melanocarpa). Food Science and Biotechnology, 25 (1): 55–61.
• Thuy, N.M., Tuyen, N.T.M., Thanh, N.V., Tai, N.V. (2020). Evaluation of freeze-drying conditions on the process kinetics and physicochemical properties of purple shallot. Food Research, 4 (5): 1630–1636.
• Wojdyło, A., Figiel, A., Lech, K., Nowicka, P., Oszmiański, J. (2014). Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology, 7: 829–841.
• Xu, Y., Fan, M., Ran, J., Zhang, T., Sun, H., Dong, M., Zhang, Z., Zheng, H. (2016). Variation in phenolic compounds and antioxidant activity in apple seeds of seven cultivars. Saudi Journal of Biological Sciences, 23 (3): 379–388.
• Zhang, M., Chen, H., Mujumdar, A.S., Tang, J., Miao, S., Wang, Y. (2017). Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Critical Reviews in Food Science and Nutrition, 57 (6): 1239–1255.
• Zielinska, M., Zielinska, D., Markowski, M. (2018). The effect of microwave-vacuum pretreatment on the drying kinetics, color and the content of bioactive compounds in osmo-microwave-vacuum dried cranberries (Vaccinium macrocarpon). Food and Bioprocess Technology, 11 (3): 585–602.