Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Food Chemistry

Volume 207, 15 September 2016, Pages 170-179

(Article)

Wojdyło, A.^a , 

Figiel, A.^b, 

Legua, P.^c, 

Lech, K.^b, 

Carbonell-Barrachina, Á.A.^d , 

Hernández, F.^c

 

^a  Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego Street, Wroclaw, Poland
^b  Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 37b Chełmońskiego Street, Wrocław, 

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Abstract

The aim of this study was to determine the effect of different dying methods, such as convective drying (CD: 50, 60, 70 °C), vacuum-microwave drying (VMD: 120, 480, 480-120 W), a combination of convective pre-drying and vacuum-microwave finish drying [(CPD (60 °C)-VMFD (480-120 W)], and freeze-drying (FD) on key quality parameters of dried jujube fruits (cv. "GAL", "MSI", and "PSI"). The parameters studied included bioactive compounds (flavan-3-ols and flavonols, identified by LC-PDA-MS, and vitamin C), antioxidant capacity (ABTS and FRAP), and sensory attributes (e.g. hardness, jujube-ID, and sweetness). The best quality of the dried product (high contents of bioactive compounds and high intensity of key sensory attributes) was found in fruits treated by FD and VMD 480-120 W. The best cultivars were "PSI" and "GAL" from the point of view of bioactive content and sensory quality, respectively. © 2016 Elsevier Ltd. All rights reserved.

Author keywords

Convective drying; Descriptive sensory analysis; Dried food; Flavan-3-ols; Flavonols; Vacuum microwave drying; Ziziphus jujube

Indexed keywords

Engineering controlled terms: Antioxidants; Finite difference method; Flavonoids; Fruits; Heat convection; Microwave heating; Sensory analysis; Thermal processing (foods)

Convective drying; Descriptive sensory analysis; Dried food; Flavan-3-ols; Flavonols; Vacuum microwave drying; Ziziphus jujube

Engineering main heading: Drying

ISSN: 03088146 CODEN: FOCHDSource Type: Journal Original language: English

DOI: 10.1016/j.foodchem.2016.03.099Document Type: Article

Publisher: Elsevier Ltd

References (34)

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  Wojdyło, A.; Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego Street, Poland; email:aneta.wojdylo@up.wroc.pl
© Copyright 2016 Elsevier B.V., All rights reserved.