Article (Scientific journals)
Effect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds
Bchir, Brahim; Besbes, Souhail; Karoui, Romdhane et al.
2010In Food and Bioprocess Technology
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Keywords :
Pomegranate; Drying; Antioxidant activity
Abstract :
[en] The drying of pomegranate seeds was investigated <br />at 40 °C, 50 °C and 60 °C with air velocity of 2 m/s. <br />Prior to drying, seeds were osmodehydrated in 55 °Brix <br />sucrose solution for 20 min at 50 °C. The drying kinetics <br />and the effects of osmotic dehydration (OD) and air-drying <br />temperature on antioxidant capacity, total phenolics, colour <br />and texture were determined. Analysis of variance revealed <br />that OD and air-drying temperature have a significant <br />influence on the quality of seeds. Both anthocyanin and <br />total phenolic contents decreased when air-drying temperature <br />increased. The radical diphenylpicril-hydrazyl activity <br />showed the lowest antioxidant activity at 60 °C. Both <br />chromatic parameters (L*, C* and h°) and browning index <br />were affected by drying temperatures, which contributed to <br />the discolouring of seeds. The final product has 22%, 20% <br />and 16% of moisture; 0.630, 0.478 and 0.414 of aw; 151, <br />141 and 134 mg gallic acid equivalent/100 g fresh matter <br />(FM) of total phenolics; 40, 24, 20 mg/100 g FM of <br />anthocyanins and 46%, 39% and 31% of antioxidant <br />activity, for drying temperatures of 40 °C, 50 °C and <br />60 °C, respectively. In view of these results, the temperature <br />of 40 °C is recommended as it has the lowest impact on <br />the quality parameters of the seeds. Differential scanning <br />calorimetry data provided complementary information on <br />the mobility changes of water during drying. Glass <br />transition temperature (Tg′) depends on moisture content <br />and as consequence, on drying conditions. In fact, Tg′ of <br />seeds dried at 60 °C (Tg′=−21 °C) was higher than those <br />dried at 50 °C (Tg′=−28 °C) or 40 °C (Tg′=−31 °C) and <br />osmodehydrated seeds (Tg′=−34 °C). During OD and <br />drying process, the texture of seeds changed. The thickness <br />of seeds shrank by 55% at 60 °C.
Research center :
University of Liege, Gembloux Agro-Bio Tech, Laboratory of Food Sciences and Formulation
Disciplines :
Agriculture & agronomy
Food science
Author, co-author :
Bchir, Brahim ;  Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Besbes, Souhail
Karoui, Romdhane
Attia, Hamadi
Blecker, Christophe ;  Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires
Paquot, Michel ;  Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Language :
English
Title :
Effect of Air-Drying Conditions on Physico-chemical Properties of Osmotically Pre-treated Pomegranate Seeds
Publication date :
18 November 2010
Journal title :
Food and Bioprocess Technology
ISSN :
1935-5130
eISSN :
1935-5149
Publisher :
Springer, New York, United States - New York
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 06 January 2011

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