Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits

Özlem AKTÜRK GÜMÜŞAY; Meral YILDIRIM YALÇIN

doi:https://doi.org/10.24323/akademik-gida.543985

Makale detayları

Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits

Yazarlar:

Özlem AKTÜRK GÜMÜŞAY | Meral YILDIRIM YALÇIN

Yayıncı:

Sidas Medya A.Ş.

Dergi:

Akademik Gıda 2019 Vol.17 Issue 1, pp.9-15

Belge Tipi:

Makale

Yayın Tarihi:

3/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000864881

Sıklık:

Aylık

eISSN:

2148-015X

pISSN:

1304-7582

DOI:

https://doi.org/10.24323/akademik-gida.543985

Anahtar kelimeler:

Özet:

 


Freeze-drying is a trend method for the preservation
of thermosensitive and nutritive food products. In this study, two different fruits,
kiwi fruit with high ascorbic acid content and cherry laurel fruit with high phenolic
content, were selected to study the freeze-drying effect on these compounds.
Ascorbic acid content, total phenolic content and antioxidant capacity of kiwi
and cherry laurel fruits were determined before and after freeze-drying
process. Ascorbic acid content of kiwi and cherry laurel fruit were 205.14±21.33
and 3.00±1.02
mg/100 g dry matter, respectively. Total phenolic content of kiwi and cherry
laurel fruits were 262.66±19.97
and 1056.78±90.73 mg GAE/100 g dry matter, respectively. Ascorbic acid contents
did not change, while antioxidant capacities increased by freeze-drying process
for both fruits. The total phenolic content of cherry laurel fruits increased significantly
after freeze-drying in contrast to the total phenolic content of kiwi fruits.
Color values changed with freeze-drying, the lightness and yellowness values
increased significantly for both fruits (p<0.05). The rehydration ratios of
freeze-dried kiwi and cherry laurel fruits were found similar at 25 and 40°C. The rehydration ratio in water at 40°C increased more quickly in the beginning of
immersion than the ratio at 25°C. The
results of this study showed that freeze-drying method is highly recommended
for the preservation of nutritive values of these fruits and off-season
products.

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Makale detayları

Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits

Yazarlar:

Özlem AKTÜRK GÜMÜŞAY | Meral YILDIRIM YALÇIN

Yayıncı:

Sidas Medya A.Ş.

Dergi:

Akademik Gıda 2019 Vol.17 Issue 1, pp.9-15

Belge Tipi:

Makale

Yayın Tarihi:

3/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000864881

Sıklık:

Aylık

eISSN:

2148-015X

pISSN:

1304-7582

DOI:

https://doi.org/10.24323/akademik-gida.543985

Askorbik asit

Fenolik

Karayemiş

Kivi

Dondurarak kurutma

Sayı

Makale detayları

Effects of Freeze-Drying Process on Antioxidant and Some Physical Properties of Cherry Laurel and Kiwi Fruits

Yazarlar: Özlem AKTÜRK GÜMÜŞAY | Meral YILDIRIM YALÇIN

Yayıncı: Sidas Medya A.Ş.

Dergi: Akademik Gıda 2019 Vol.17 Issue 1, pp.9-15

Belge Tipi: Makale

Yayın Tarihi: 3/2019

Belge Dili: İngilizce

Document ID (Org No.): 2000864881

Sıklık: Aylık

eISSN: 2148-015X

pISSN: 1304-7582

DOI: https://doi.org/10.24323/akademik-gida.543985

Askorbik asit

Fenolik

Karayemiş

Kivi

Dondurarak kurutma

Sayı

Yazarlar:

Özlem AKTÜRK GÜMÜŞAY | Meral YILDIRIM YALÇIN

Yayıncı:

Sidas Medya A.Ş.

Dergi:

Akademik Gıda 2019 Vol.17 Issue 1, pp.9-15

Belge Tipi:

Makale

Yayın Tarihi:

3/2019

Belge Dili:

İngilizce

Document ID (Org No.):

2000864881

Sıklık:

Aylık

eISSN:

2148-015X

pISSN:

1304-7582

DOI:

https://doi.org/10.24323/akademik-gida.543985