Effect of different pre-treatments and storage conditions on some quality parameters of apple chips dried by vacuum combined two side infrared radiation

Öz

The effect of ultrasound (0, 50, and 100% amplitude), ethanol (0, 50, and 100%), citric acid (0.75%), and their combined application on some quality parameters and microstructure of apple slices dried by novel vacuum combined two-way infrared dryer (275W, 400 mmHg) were investigated. In addition, the changes in quality parameters at 20, 30, and 40 °C during 8-month storage were evaluated. The different pretreatments, especially their combinations, had significantly affected the drying time, rehydration rate, color values (L*, a*, and b*), browning index, sugar content, 5-hydroxymethylfurfural (HMF), and sensory properties of the apple slices. The increasing ethanol concentration and ultrasound amplitude shortened the drying time from 110 min to 71 min. The high ethanol concentration combined with high ultrasound amplitude resulted in increased rehydration rate and decreased browning index, HMF, and general acceptance. As a result, the combination of ethanol containing (99.9%) 0.75% citric acid and 100% ultrasound amplitude was the best pretreatment method in terms of drying time, color, rehydration rate, browning index, and HMF content of apple chips.

Anahtar Kelimeler

• Ethanol
• Ultrasound
• Apple chips
• Infrared drying
• Storage

Farklı ön işlemler ve depo koşullarının vakum destekli çift yönlü infrared radyasyon ile kurutulan elma cı̇pslerı̇nin bazı kalı̇te parametrelerı̇ üzerı̇ne etkı̇sı̇

Öz

Ultrason (%0, 50 ve 100 genlik), etanol (%0, 50 ve 100), sitrik asit (%0.75) ve bunların kombine uygulamalarının vakum destekli çift yönlü infrared kurutucu (275W, 400 mmHg) ile kurutulan elma dilimlerinin bazı kalite parametreleri ve mikro yapısı üzerine etkisi araştırıldı. Ayrıca, 8 aylık depolama süresince 20, 30 ve 40 °C'de kalite parametrelerindeki değişimler değerlendirildi. Farklı ön işlemlerin, özellikle de bunların kombinasyonlarının, elma dilimlerinin kuruma süresini, rehidrasyon oranını, renk değerlerini (L*, a* ve b*), esmerleşme indeksini, şeker içeriğini, 5-hidroksimetilfurfural (HMF) ve duyusal özelliklerini önemli ölçüde etkilediği tespit edildi. Artan etanol konsantrasyonu ve ultrason genliği kurutma süresini 110 dakikadan 71 dakikaya indirdi. Yüksek ultrason genliği ile birlikte yüksek etanol konsantrasyonu, rehidrasyon oranının artmasına ve esmerleşme indeksi, HMF ve genel beğeninin azalmasına neden oldu. Sonuç olarak, %0.75 sitrik asit içeren saf etanol (%99.9) ile %100 ultrason genliği kombinasyonunun, elma cipslerinin kurutma süresi, renk, rehidrasyon oranı, esmerleşme indeksi ve HMF içeriği açısından en iyi ön işlem yöntemi olduğu tespit edilmiştir.

Anahtar Kelimeler

• Etanol
• Ultrason
• Elma cipsi
• İnfrared kurutma
• Depolama

Kaynakça

1. [1] Rana S, Bhushan S. “Apple phenolics as nutraceuticals: assessment, analysis, and application”. Journal of Food Science and Technology, 53(4), 1727-1738, 2016.
2. [2] Velić D, Bilić M, Tomas S, Planinić M, Bucić-Kojić A, Aladić K. “Study of the drying kinetics of “Granny Smith” apple in tray drier”. Agriculturae Conspectus Scientificus, 72, 323–328, 2007.
3. [3] Martins AFL, Vieira ÉNR, de Leite Júnior BRC, Ramos AM. “Use of ultrasound and ethanol to improve the drying of yacon potato (Smallanthus sonchifolius): Effect of chemical and thermal bleaching”. LWT- Food Science and Technology, 162, 113448, 2022.
4. [4] Topuz FC, Uğurlu S, Bakkalbaşı E. “Comparison of a novel vacuum-combined infrared and hot-air convection methods for drying of deveci (Pyrus Communis L.) pear slices”. Latin American Applied Research, 53(4), 317-325, 2023.
5. [5] Salehi F, Kashaninejad M. “Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying”. Information processing in Agriculture, 5, 516–523, 2018.
6. [6] McSweeney M, Seetharaman K. “State of polyphenols in the drying process of fruits and vegetables”. Critical Reviews in Food Science and Nutrition, 55, 660–669, 2015.
7. [7] Fernandes FAN, Rodrigues S. “Ultrasound as pre-treatment for drying of fruits: Dehydration of banana”. Journal of Food Engineering, 82, 261–267, 2007.
8. [8] Llavata B, García-Pérez JV, Simal S, Cárcel JA. “Innovative pre-treatments to enhance food drying: a current review”. Current Opinion in Food Science, 35, 20–26, 2020.

9. [9] Feng Y, Zhou C, Yagoub AEA, Sun Y, Owusu-Ansah P, Yu X, Wang X, Xu X, Zhang J, Ren Z. “Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment”. LWT- Food Science and Technology, 116, 108577, 2019.
10. [10] Wang X, Feng Y, Zhou C, Sun Y, Wu B, Yagoub AEA, Aboagarib EAA. “Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)”. Food Chemistry, 295, 432-440, 2019.
11. [11] Wang J, Chen Y, Wang H, Wang S, Lin Z, Zhao L, Xu H. “Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification”. Food Chemistry, 381, 132274, 2022.
12. [12] Ren M, Ren Z, Chen L, Zhou C, Okonkwo CE, Mujumdar AS. “Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)”. Food Chemistry, 386, 132759, 2022.
13. [13] Zhou C, Wang Z, Wang X, Yagoub AEA, Ma H, Sun Y, Yu X. “Effects of tri-frequency ultrasound-ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk”. Journal of the Science of Food and Agriculture, 101, 2809–2817, 2021.
14. [14] Amanor-Atiemoh R, Zhou C, Taiye MA, Sarpong F, Wahia H, Amoa-Owusu A, Ma H, Chen L. “Effect of ultrasound-ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying”. Journal of Food Process Engineering, 43, e13347, 2020.
15. [15] AOAC. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, 2003.
16. [16] Funebo T, Ahrné L, Kidman S, Langton M, Skjöldebrand C. “Microwave heat treatment of apple before air dehydration-effects on physical properties and microstructure”. Journal of Food Engineering, 46, 173–182, 2000.
17. [17] Doymaz I. “Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples”. Food and Bioproducts Processing, 88(2-3), 124–132, 2010.
18. [18] Bakkalbaşı E, Yılmaz ÖM, Yemiş O, Artık N. “Changes in the phenolic content and free radical-scavenging activity of vacuum packed walnut kernels during storage”. Food Science and Technology Research, 19(1), 105–112, 2013.
19. [19] Colaric M, Veberic R, Solar A, Hudina M, Stampar F. “Phenolic acids, syringaldehyde, and juglone in fruits of different cultivars of Juglans regia L.”. Journal of Agricultural and Food Chemistry, 53, 6390–6396, 2005.
20. [20] Karaman S, Toker OS, Çam M, Hayta M, Doğan M, Kayacier A. “Bioactive and physicochemical properties of persimmon as affected by drying methods”. Drying Technology, 32, 258-267, 2014.
21. [21] Akyıldız A, Öcal ND. “Effects of dehydration temperatures on colour and polyphenoloxidase activity of amasya and golden delicious apple cultivars”. Journal of the Science of Food and Agriculture, 86, 2363-2368, 2006.
22. [22] Soysal Y, Ayhan Z, Eştürk O, Arıkan MF. “Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality”. Biosystems Engineering, 103, 455–463, 2009.
23. [23] da Cunha RMC, Brandão SCR, de Medeiros RAB, da Silva Júnior EV, da Silva JHF, Azoubel PM. “Effect of ethanol pretreatment on melon convective drying”. Food Chemistry, 333, 127502, 2020.
24. [24] Santos KC, Guedes JS, Rojas ML, Carvalho GR, Augusto PED. “Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics”. Ultrasonics Sonochemistry, 70, 105304, 2021.
25. [25] Tüfekçi S, Özkal SG. “Investigation of effect of ultrasound pretreatment on drying and rehydration characteristics and microstructure of apple slices”. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 30, 950–962, 2020.
26. [26] Dadan M, Nowacka M. “The assessment of the possibility of using ethanol and ultrasound to design the properties of dried carrot tissue”. Applied Sciences, 11, 689, 2021.
27. [27] Uğurlu S, Aldemir A, Bakkalbaşı E. “Investigating the effects of a novel combined infrared-vacuum dryer on the drying kinetics and quality parameters of apple chips”. Iranian Journal of Chemistry and Chemical Engineering, 42(12), 4225-4237, 2023.
28. [28] He Z, Zhang Y, Wang Z, Zhao Z, Yi S. “Reducing wood drying time by application of ultrasound pretreatment”. Drying Technology, 34(10), 1141-1146, 2016.
29. [29] Giannoccaro E, Wang YJ, Chen P. “Effects of solvent, temperature, time, solvent-to-sample ratio, sample size, and defatting on the extraction of soluble sugars in soybean”. Journal of Food Science, 71(1), 59-64, 2006.
30. [30] Shapla UM, Solayman M, Alam N, Khalil MI, Gan SH. “5- Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health”. Chemistry Central Journal, 12, 35, 2018.
31. [31] Murkovic M, Pichler N. “Analysis of 5-hydroxymethylfurfual in coffee, dried fruits and urine”. Molecular Nutrition & Food Research, 50, 842–846, 2006.
32. [32] Kayacan S, Karasu S, Akman PK, Goktas H, Doymaz I, Sagdic O. “Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon”. LWT - Food Science and Technology, 118, 108830, 2020.
33. [33] Deng LZ, Yang XH, Mujumdar AS, Zhao JH, Wang D, Zhang Q, Wang J, Gao ZJ, Xiao HW. “Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure”. Drying Technology, 36(8), 893–907, 2018.
34. [34] Ong SP, Law CL, Hii CL. “Effect of pre-treatment and drying method on colour degradation kinetics of dried salak fruit during storage”. Food and Bioprocess Technology, 5, 2331–2341, 2012.
35. [35] Cichowska J, Samborska K, Kowalska H. “Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage”. European Food Research and Technology, 244, 1773–1782, 2018.
36. [36] Turgut DY, Topuz A. “Depolama süresinin farklı kurutma yöntemleri ile kurutulmuş kamkat dilimlerinin bazı kalite özelliklerine etkisi”. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 30(1), 44-56, 2020.
37. [37] Wani SM, Masoodi FA, Ahmad M, Mir SA. “Processing and storage of apricots: effect on physicochemical and antioxidant properties”. Journal of Food Science and Technology, 55(11), 4505–4514, 2018.