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Journals / Akademik Gıda / 2026 / Cilt: 22 Sayı: 2

Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying

Ultrases Önişleminin Malta Eriğinin Tepsili ve Dondurarak Kurutulması Sırasında Fenolik ve Antioksidanların Muhafazasına Etkisi

Manolya Eser Öner(Alanya Alaaddin Keykubat University, Faculty of Engineering, Department of Food Engineering)0000-0003-4237-437X
Gülay Özkan(İstanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)0000-0002-6375-1608
İlayda Doğan(İstanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)0009-0001-1358-0628
Tuba Esatbeyoglu(Gottfried Wilhelm Leibniz University of Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality)0000-0003-2413-6925
Esra Çapanoğlu Güven(İstanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering)0000-0003-0335-9433
Pages
78–85
Publication Date
2024-09-04
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (461°C at 1.10 m/s) and freeze drying (FD) (-58C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated.
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Key Findings & Data:US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05).
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Conclusion & Impact:Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Eriobotrya japonica · Kurutma hızı · Kalite

Abstract

In this study, the effect of ultrasound (US) pretreatment (600W for 30 min) prior to tray drying (TD) (461°C at 1.10 m/s) and freeze drying (FD) (-58C at 0.001 mbar) on the quality characteristics of loquat cubes was investigated. US pretreatment in TD demonstrated a significant decrease in drying time (19.67%) and an increase in drying rates (22.23%, p<0.05). With US pretreatment, the effective moisture diffusivity increased from 7.83x10-9 to 8.92x10-9 m2/s in TD. The highest rehydration capacity (4.47±0.23 g/g) was found in FD samples with US. In comparison to TD and control samples, FD samples had higher phenolic contents. US pretreatment significantly reduced phenolic contents from 1551.19±142.12 to 1197.03±80.51 mg GAE/100g and from 770.12±125.93 to 374.78±71.95 mg GAE/100g for FD and TD, respectively (p<0.05). The antioxidant capacity of loquat cubes significantly decreased with TD compared to FD (p<0.05). Results indicated that FD is a viable option for drying loquat cubes with a low moisture content, high rehydration capacity, and enhanced phenolic content and antioxidant activity.

Özet

Tepsili kurutma (TK) (461°C, 1.10 m/s) ve dondurarak kurutma (DK) (-58C, 0.001mbar) yöntemleri öncesi uygulanan ultrases (US) (600W, 30 min) tekniğinin kurutulmuş yenidünya (Malta eriği) küplerinin kalitesine etkisi araştırılmıştır. Ultrases önişlem uygulaması ile T kurutma zamanında anlamlı düşme (19.67%) ve kurutma hızında anlamlı yükselme (22.23%, p<0.05) belirlenmiştir. Ultrases uygulaması ile TK yönteminde etkin difüzyon katsayısı 7.83x10-9’dan 8.92x10-9 m2/s’a yükselmiştir. En yüksek rehidrasyon kapasitesi 4.47±0.23 g/g ile US uygulaması sonrası DK yöntemiyle kurutulan örneklerde gözlemlenmiştir. DK ile kurutulan örneklerdeki fenolik madde miktarı TK ile kurutulan örneklere oranla yüksek olduğu belirlenmiştir. Ultrases önişlemi fenolik madde miktarını DK ile kurutulan örneklerde 1551.19±142.12’den 1197.03±80.51’e mg GAE/100g, TK ile kurutulan örneklerde de 770.12±125.93’ten 374.78±71.95’e mg GAE/100g azaltmıştır (p<0.05). Dondurarak kurutma işlemi ile karşılaştırıldığında, TK işlemi uygulanan yenidünya küplerinin antioksidan kapasiteside anlamlı düşüş gözlemlenmiştir (p<0.05). Yapılan çalışmanın sonucuna göre düşük nem oranı, yüksek rehidrasyon kapasitesi, yüksek fenolik madde miktarı ve antioksidan kapasitesi ile yenidünya küplerine DK tekniğinin uygulanabilir bir opsiyon olduğu belirlenmiştir.

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Cite This Article

Öner, M. E., Özkan, G., Doğan, İ., Esatbeyoglu, T., Güven, E. Ç. (2024). Effect of Ultrasound Pretreatment on the Retention of Loquat Phenolics and Antioxidants during Tray and Freeze-Drying. Akademik Gıda, Cilt: 22 Sayı: 2, 78–85. https://doi.org/10.24323/akademik-gida.1543478

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