Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit

Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit

Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and water blanching, were compared in terms of drying characteristics. For determ...

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Bibliographic Details
Published in:Food science and technology international Vol. 18; no. 4; pp. 391 - 402
Main Authors: Orak, HH, Aktas, T, Yagar, H, İsbilir, S Selen, Ekinci, N, Sahin, F Hasturk
Format: Journal Article
Language:English
Published: London, England SAGE Publications 01-08-2012
Sage Publications
Subjects:
Antioxidants - analysis
Ascorbic Acid - analysis
Biological and medical sciences
Dietary Carbohydrates - analysis
Ericaceae - chemistry
Food engineering
Food industries
Food Preservation - methods
Freeze Drying
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Furaldehyde - analogs & derivatives
Furaldehyde - analysis
General aspects
Hot Temperature - adverse effects
Kinetics
Minerals - analysis
Nutritive Value
Oleic Acids - chemistry
Pigmentation
Plant Extracts - chemistry
Sensation
Trace Elements - analysis
Turkey
Turkey
colour
drying
Arbutus unedo L
antioxidant activity
Strawberry tree fruit
Freeze drying
Fruit
Air drying
Strawberry
Fruit tree
Method
Antioxidant
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Summary:Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and water blanching, were compared in terms of drying characteristics. For determination of antioxidant activities in ethanol extracts, two different analytical methods were used: 1,1-diphenyl-2-picrylhydrazyl scavenging activity and β-carotene bleaching activity. As a result, the ethyl oleate pre-treatment shortened the drying time by hot air method and gave a higher 1,1-diphenyl-2-picrylhydrazyl scavenging activity (82.16 ± 0.34%), total phenolic content (7.62 ± 1.09 µg GAE/g extract), ascorbic acid content (236.93 ± 20.14 mg/100 g), besides hydromethylfurfural was not observed. Freeze-dried fruits exhibited higher ascorbic acid content (368.63 ± 17.16 mg/100 g) than those fresh fruits (231.33 ± 19.51 mg/100 g) and nearly 1,1-diphenyl-2-picrylhydrazyl activity (93.52 ± 0.41 %) to fresh fruits (94.03 ± 1.18%). Colour characteristics, sugar content and mineral contents of fruits were significantly affected by pre-treatments and drying methods (p < 0.05). It is concluded that the drying of strawberry tree fruits should bring a valuable and attractive foodstuff to food industry due to the rich nutritional components, antioxidant activity and colour. Another conclusion from this study is that the freeze-drying is the best drying method to keep the nutritional value, antioxidant activity and sensory properties of fruits.
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ISSN:1082-0132
1532-1738
DOI:10.1177/1082013211428213