Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

Zannou O., Pashazadeh H., Ghellam M., Hassan A. M. A., Koca İ.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.9, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 9
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15658
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Autumn olive is a rich source of carotenoids, phenolic acids, and flavonoids and is used for the prevention of many diseases. The effects of drying conditions on the functional properties of autumn olive were investigated for the first time. The optimum drying conditions were 81 degrees C and 1 m/s to have the maximum experimental values of 6,378.98 mg GAE/100 g, 862.94 mu g/g, 11.38 mmol ISE/g and 7.06 for TPC, LC, FRAP, and Delta E, respectively. Midilli and Peleg models described better the drying and rehydration behaviors, respectively. Six major phenolic compounds such as catechin, fumaric acid, gallic acid, hesperidin, and quercetin were identified. The drying treatment showed overall positive effects on the individual phenolic compounds. The microstructure analysis showed that the dried autumn olive berries presented collapse, deformed, and wrinkled cells. These findings revealed that the convective drying of autumn olive berries at 81 degrees C is adequate to have functional fruits utilizable in the industries.