Hava fritözü ön işleminin kurutulmuş kabak dilimlerinin kalite parametrelerine etkisi: Bir pilot çalışma

Öz

This study investigated the effects of air fryer pretreatments, namely AF1 (150 °C–5 min), AF2 (160 °C–15 min), and AF3 (170 °C–25 min), on the physicochemical properties, color parameters, total phenolic content (TPC), antioxidant activity, and textural characteristics of zucchini prior to hot-air drying. Air frying caused substantial increases in total phenolic content and antioxidant activity, with the highest values observed in AF3 (170 °C–25 min), while also inducing pronounced changes in color (L*, a*, b*, ΔE). In contrast, texture parameters did not differ significantly among treatments. Multivariate analyses clearly distinguished raw and control samples from all air-fried groups, with AF3 forming a distinct subcluster due to its intensified chemical responses. Overall, air frying, especially under high temperature–time conditions, proved to be an effective pretreatment for enhancing the functional and chemical quality of dried zucchini without compromising its structural integrity.

Anahtar Kelimeler

• Kabak
• Air-fryer ön işlemi
• Kurutma
• Toplam fenolik madde
• Antioksidan aktivite
• Renk özellikleri

Effect of air fryer pretreatment on quality parameters of dried zucchini slices: A pilot study

Öz

This study investigated the effects of air fryer pretreatments, namely AF1 (150 °C–5 min), AF2 (160 °C–15 min), and AF3 (170 °C–25 min), on the physicochemical properties, color parameters, total phenolic content (TPC), antioxidant activity, and textural characteristics of zucchini prior to hot-air drying. Air frying caused substantial increases in total phenolic content and antioxidant activity, with the highest values observed in AF3 (170 °C–25 min), while also inducing pronounced changes in color (L*, a*, b*, ΔE). In contrast, texture parameters did not differ significantly among treatments. Multivariate analyses clearly distinguished raw and control samples from all air-fried groups, with AF3 forming a distinct subcluster due to its intensified chemical responses. Overall, air frying, especially under high temperature–time conditions, proved to be an effective pretreatment for enhancing the functional and chemical quality of dried zucchini without compromising its structural integrity.

Anahtar Kelimeler

• Zucchini
• Air-fryer pretreatment
• Drying
• Total phenolic content
• Antioxidant activity
• Color properties

Kaynakça

1. N. Maqbool, S. A. Sofi, H. A. Makroo, S. A. Mir, D. Majid, and B. N. Dar, Cooking methods affect eating quality, bio-functional components, antinutritional compounds, and sensory attributes of selected vegetables. Italian Journal of Food Science, 33(SP1), 150, 2021. https://doi.org/10.15586/ijfs.v33iSP1.2092
2. C. González-Ramos, Ensayo Comparativo De Cultivares De Calabacín Redondo (Cucurbita Pepo L.) Bajo Invernadero. Trabajo Final de Grado de Ingeniería Agrícola y del Medio Rural, Universidad de La Laguna, Santa Cruz de Tenerife, 1–155, 2019. http://riull.ull.es/xmlui/handle/915/16189.
3. N. Kutlu, and A. Isci, Drying characteristics of zucchini and empirical modeling of its drying process. International Journal of Food Studies, 6(2), 2017. https://doi.org/10.7455/ijfs/6.2.2017.a9.
4. T. K. Tepe, N. Azarabadi, and F. B. Tepe, Convective drying of the zucchini slices; impact of pretreatments on the drying characteristics and color properties, evaluation of artificial neural network modeling and thin-layer modeling. Karadeniz Fen Bilimleri Dergisi, 14(1), 168-193, 2024. https://doi.org/10.31466/kfbd.1373651.
5. A. M. Salamatullah, M. A. Ahmed, M. S. Alkaltham, K. Hayat, N. S. Aloumi, A. M. Al-Dossari, and S. Arzoo, Effect of air-frying on the bioactive properties of eggplant (Solanum melongena L.). Processes, 9(3), 435, 2021. https://doi.org/10.3390/pr9030435.
6. AOAC, Official methods of analysis of AOAC international (18th ed.) AOAC International, 2006.
7. V. L. Singleton, R. Orthofer, and R. M. Lamuela-Raventós, Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in enzymology 299, 152-178. Academic press, 1999.
8. B. Payet, A. S. C. Sing, and J. Smadja, Assessment of antioxidant activity of cane brown sugars by ABTS and DPPH radical scavenging assays: Determination of their polyphenolic and volatile constituents. Journal of Agricultural and Food Chemistry, 53(26), 10074–10079, 2005. https://doi.org/10.1021/jf0517703.

9. L. Tejada, L. Buendía-Moreno, A. Villegas, J. M. Cayuela, E. Bueno-Gavilá, P. Gómez, and A. Abellán, Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment. International Journal of Food Properties, 23(1), 1825-1833, 2020.https://doi.org/10.1080/10942912.2020.1826512.
10. R. Gholami, A. N. Lorestani, and F. Jaliliantabar, Determination of physical and mechanical properties of Zucchini (summer squash). Agricultural Engineering International: CIGR Journal, 14(1), 136-140, 2012.
11. H. A. Eissa, G. F. Bareh, A. A. Ibrahim, R. K. Moawad, and H. S. Ali, The effect of different drying methods on the nutrients and non-nutrients composition of zucchini (green squash) rings. J. Appl. Sci. Res, 9(8), 5380-5389, 2013.
12. L. R. Beuchat, Microbial stability as affected by water activity. Cereal Foods World, 26(7), 345-349, 1981.
13. V. Sicari, R. Romeo, M. Leporini, T. M. Pellicanò, R. Tundis, and M. R. Loizzo, Comparison of traditional hot water and vacuum assisted blanching methods on the physico-chemical quality parameters and antioxidant activity of zucchini (Cucurbita pepo L.) slices. Journal of Food Measurement and Characterization, 16(1), 281-294, 2022. https://doi.org/10.1007/s11694-021-01158-4.
14. C. Miglio, E. Chiavaro, A. Visconti, V. Fogliano, and N. Pellegrini, Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of agricultural and food chemistry, 56(1), 139-147, 2008. https://doi.org/10.1021/jf072304b.
15. M. Maskan, Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of food engineering, 48(2), 169-175, 2001. https://doi.org/10.1016/S0260-8774(00)00154-0.
16. A. AbdelRahman, O. E. S. Shaltout, and A. Abo Elyazid, Sensory and physical evaluation of cakes substituted with whole zucchini and kiwi puree as fat replacers. Journal of the Advances in Agricultural Researches, 27(4), 803-816, 2022. https://doi.org/10.21608/jalexu.2022.175826.1100.
17. A. Abellán, P. Gómez, A. Villegas, L. Buendía-Moreno, and L. Tejada, Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.). Foods, 14(18), 3213, 2025. https://doi.org/10.3390/foods14183213.
18. A. R. Ergün, The effects of electric field and ultrasound pretreatments on the drying time and physicochemical characteristics of the zucchini chips. Anais da Academia Brasileira de Ciências, 94(3), e20210349, 2022. https://doi.org/10.1590/0001-3765202220210349.
19. S. Mukherjee, and P. K. Chattopadhyay, Whirling bed blanching of potato cubes and its effects on product quality. Journal of Food Engineering, 78(1), 52-60, 2007. https://doi.org/10.1016/j.jfoodeng.2005.09.001.
20. M. A. Seleim, M. A. Hassan, and A. S. M. Saleh, Changes in nutritional quality of zucchini (Cucurbita pepo L.) vegetables during the maturity. Journal of Food and Dairy Sciences, 6(10), 613-624, 2015, https://doi.org/10.21608/jfds.2015.50079.
21. I. Iswaldi, A. M. Gómez-Caravaca, J. Lozano-Sánchez, D. Arráez-Román, A. Segura-Carretero, and A. Fernández-Gutiérrez, Profiling of phenolic and other polar compounds in zucchini (Cucurbita pepo L.) by reverse-phase high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry. Food Research International, 50(1), 77-84, 2013. https://doi.org/10.1016/j.foodres.2012.09.030.
22. R. Nandasiri, B. Semenko, C. Wijekoon, and M. Suh, Air-frying is a better thermal processing choice for improving antioxidant properties of brassica vegetables. Antioxidants, 12(2), 490, 2023.
23. K. Miškec, M. Frlin, and I. Šola, Impact of Different Thermal Processing Techniques on the Phytochemical Composition, Antioxidant Capacity, and DNA-Protective Properties of Broccoli. Applied Sciences, 15(13), 7469, 2025.
24. W. Pan-Utai, N. Phomkaivon, and S. Settachaimongkon, Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (Ipomoea batatas L.): Steaming Versus Air-Frying. Foods, 14(21), 3637, 2025.
25. Y. Lee, and K. G. Lee, Effects of pan-and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata). Food Chemistry, 458, 140289, 2024.
26. M. Paciulli, T. Ganino, I. G. M. Meza, M. Rinaldi, M., Rodolfi, M., Morbarigazzi, and E. Chiavaro, High pressure and thermal processing on the quality of zucchini slices. European Food Research and Technology, 247(2), 475-484, 2021. https://doi.org/10.1007/s00217-020-03640-7.