Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process

International Journal of Food Properties

Hojjat Pashazadeh¹  Oscar Zannou¹  Ilkay Koca¹  Salam A. Ibrahim²  Turki M.S. Aldawoud³  Charis M. Galanakis⁴ 

[1] Department of Food Engineering, Ondokuz Mayis University, Samsun, Turke;Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC, US;Research & Innovation Department, Galanakis Laboratories, Chania, Greec;Research & Innovation Department, Galanakis Laboratories, Chania, Greec;Food Waste Recovery Group, ISEKI Food Association, Vienna, Austri;Department of Botany & Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabi;

关键词: Black rose hip;    Rosa pimpinellifolia;    Drying;    Antioxidant;    Rehydration;    Modeling;    Response surface methodology;   

DOI  :  10.1080/10942912.2021.1967384

来源: Taylor & Francis

【 摘 要 】

Rosa pimpinellifolia, commonly known as the burnet rose, has shown huge functional properties and industrial potential. In this present study, the convective drying process was optimized to enhance the quality, antioxidant activity, and phenolic compounds. The influence of drying conditions on the drying and rehydration kinetics and mathematical modeling of the R. pimpinellifolia fruit (black rose hips) were investigated. Response surface methodology was used to detect the optimum drying conditions (i.e. temperature and air velocity). The optimum operating conditions were 67.21°C and 1.75 m s−1 providing maximum total phenolic compounds, total anthocyanin, DPPH radical scavenging and Ferric Reducing Antioxidant Power (FRAP) values of 1327 ± 5 mg GAE/100 g, 491 ± 2 mg c3g E/100 g, 110 ± 2 mmol TE/g and 698.00 ± 15 mmol ISE/g, respectively. The Page Model was the most fitted model to predict the drying kinetics. Vegas-gálves and Peleg models were the most effective to describe the rehydration kinetics. The rehydration was more efficient at 60°C compared to 20 and 40°C. The convective drying increased hardness, cohesiveness, gumminess, and chewiness while decreasing springiness and resilience. Catechin, epicatechin, quercetin-3-glucoside, protocatechuic acid, chlorogenic acid, quercetin, rutin, fumaric acid, and gallic acid were the major phenolic compounds identified. The drying process thus improved the quality, antioxidant activity, and overall phenolic compounds of R. pimpinellifolia.

【 授权许可】

CC BY