Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

International Journal of Food Science and Technology

Volumn 49, Issue 2, 2014, Pages 595-605

  Karaaslan, Mehmet ^a   Yilmaz, Fatih Mehmet ^b   Cesur, Özge ^a   Vardin, Hasan ^a   Ikinci, Ali ^a   Dalgiç, Ali Coşkun ^c  

^a HARRAN UNIVERSITY   (Turkey)

^b ADNAN MENDERES UNIVERSITY   (Turkey)

^c GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Drying kinetics; Phenolic compounds; Pomegranate aril; Thermal degradation

Indexed keywords

ACTIVATION ENERGY; ANTHOCYANINS; DEGRADATION; KINETICS; PHENOLS; PLANTS (BOTANY); PYROLYSIS;

ANTIOXIDANT CAPACITY; DEGRADATION KINETICS; DRYING KINETIC; EFFECTIVE MOISTURE DIFFUSIVITY; EFFECTS OF TEMPERATURE; PHENOLIC COMPOUNDS; POMEGRANATE ARIL; THIN LAYER DRYING MODELS;

DRYING;

LYTHRACEAE;

EID: 84892477251     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12342     Document Type: Article

References (36)

1. Bchir, B., Besbes, S., Karoui, R., Attia, H., Paquot, M. & Blecker, C. (2012). Effect of air-drying conditions on physic-chemical properties of osmotically pre-treated pomegranate seeds. Food Bioprocess Technology, 5, 1840-1852.
2. Blois, M.S. (1958). Antioxidant Determinations by the use of a stable free radical. Nature, 181, 1199-1200.
3. Cisse, M., Vaillant, F., Acosta, O., Dhuique-Mayer, C. & Dornier, M. (2009). Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the Arrhenius, Eyring, and Ball models. Journal of Agricultural and Food Chemistry, 57, 6285-6291.
4. Crank, J. (1975). The Mathematics of Diffusion, 2nd ed. London, UK: Oxford University Press.
5. Doymaz, İ. (2012). Prediction of drying characteristics of pomegranate arils. Food Analytical Methods, 5, 841-848.
6. Erenturk, S., Gulaboglu, M.S. & Gultekin, S. (2005). The effects of cutting and drying medium on the vitamin C content of rosehip during drying. Journal of Food Engineering, 68, 513-518.
7. Fazaeli, M., Yousefi, S. & Emam-Djomeh, Z. (2013). Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices. Food Research International, 50, 568-573.
8. Gil, M.I., Tomás-Barberán, F.A., Hess-Pierce, B., Holcroft, D.M. & Kader, A.A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry, 48, 4581-4589.
9. Henderson, S.M. (1974). Progress in developing the thin-layer drying equation. Transactions ASAE, 17, 1167-1172.
10. Henderson, S.M. & Pabis, S. (1961). Grain drying theory. II: temperature effects on drying coefficients. Journal of Agricultural Engineering Research, 6, 169-174.
11. Ihns, R., Diamante, L.M., Savage, G.P. & Vanhanen, L. (2011). Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties. International Journal of Food Science and Technology, 46, 275-283.
12. Jason, A.C. (1958). A study of evaporation and diffusion processes in the drying of fish muscle. Pp. 103-135 In: Fundamental Aspects of Dehydration of Foodstuffs. Society of Chemical Industries, London and MacMillan Co., New York.
13. Jurenka, J.S. (2008). Therapeutic applications of pomegranate (Punica granatum L.): a review. Alternative Medicine Review, 13, 128-144.
14. Karaaslan, M., Ozden, M., Vardin, H. & Turkoglu, H. (2011). Phenolic fortification of yogurt using grape and callus extracts. LWT-Food Science and Technology, 44, 1065-1072.
15. Kingsly, A.R.P. & Singh, D.B. (2007). Drying kinetics of pomegranate arils. Journal of Food Engineering, 79, 741-744.
16. Lewis, W.K. (1921). The rate of drying of solid materials. Industrial and Engineering Chemistry, 13, 427-432.
17. Middleton, E. Jr, Kandaswami, C. & Theoharides, T.C. (2000). The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacological Reviews, 52, 673-751.
18. Minaei, S., Motevali, A., Ahmadi, E. & Azizi, M.H. (2012). Mathematical models of drying pomegranate arils in vacuum and microwave dryers. Journal of Agricultural Science and Technology, 14, 311-325.
19. Ndiaye, N.D., Dhuique-Mayer, C., Cisse, M. & Dornier, M. (2011). Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. GmeI). Journal of Agricultural and Food Chemistry, 59, 12018-12027.
20. Overhults, D.D., White, G.M., Hamilton, M.E. & Ross, I.J. (1973). Drying soybeans with heated air. Transactions of the ASAE, 16, 195-200.
21. Page, G.E. (1949). Factors influencing the maximum rates of air drying shelled corn in thin layers. MSc: Thesis, Purdue University.
22. Rizvi, S.S.H. (1986). Thermodynamic properties of foods in dehydration. In: Engineering Properties of Foods. (edited by M.A. Rao & S.S.H. Rizvi) Pp. 133-214 New York: Marcel Dekker Inc.
23. Roberts, J.S., Kidd, D.R. & Padilla-Zakour, O. (2008). Drying kinetics of grape seeds. Journal of Food Engineering, 89, 460-465.
24. Sablani, S., Rahman, S. & Al-Habsi, N. (2000). Moisture diffusivity in foods - an overview. In: Drying Technology in Agriculture and Food Sciences. (edited by A.S. Mujumdar) Enfield, NH: Science Publishers, Inc.
25. Saravacos, G.D. & Charm, S.E. (1962). Effect of surface-active agents on the dehydration of fruits and vegetables. Food Technology, 16, 91-93.
26. Saravacos, G.D. & Maroulis, Z.B. (2001). Transport Properties of Foods. New York: Marcel Dekker Inc.
27. Suarez, C., Viollaz, P. & Chirife, J. (1980). Diffusional analysis of air drying of grain sorghum. Journal of Food Technology, 15, 523-531.
28. Vaccarezza, L.M., Lombardi, J.L. & Chirife, J. (1974). Heat transfer effects on drying rate of food dehydration. Canadian Journal of Chemical Engineering, 52, 576-579.
29. Verbeyst, L., Oey, I., Plancken, L.V., Hendrickx, M. & Loey, A.V. (2010). Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries. Food Chemistry, 123, 269-274.
30. Verbeyst, L., Crombruggen, K.V., Plancken, L.V., Hendrickx, M. & Loey, A.V. (2011). Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries. Journal of Food Engineering, 105, 513-521.
31. Wang, N. & Brennan, J.G. (1992). Effect of water binding on the drying behavior of potato. In: Drying, vol. 92. (edited by A.S. Mujumdar) Pp. 1350-1359 London: Elsevier Science Publishers B.V.
32. Wang, C.Y. & Singh, R.P., 1978. A single layer drying equation for rough rice. ASAE No:3001.
33. Wrolstad, R.E., (1976). Color and pigment analyses in fruit products, Station Bulletin 624, Agricultural Experimental Station, Oregon State University, Corvallis.
34. Yagcioglu, A., Degirmencioglu, A. & Cagatay, F., (1999). Drying characteristic of laurel leaves under different conditions. In Proceedings of the 7th International Congress on Agricultural Mechanization and Energy, 26-27 May, Pp. 565-569, Adana, Turkey.
35. Yang, C.S., Landau, J.M., Huanf, M.T. & Newmark, H.L. (2001). Inhibition of carcinogenesis by dietary polyphenolic compounds. Annual Review of Nutrition, 21, 381-406.
36. Zogzas, N.P., Marulis, Z.B. & Mariinos-Kouris, D. (1996). Moisture diffusivity data compilation in foodstuffs. Drying Technology, 14, 2225-2253.