Articles
Effects of pretreatments on quality attributes and antioxidant contents of dried pomegranate arils
Article number
1387_28
Pages
209 – 216
Language
English
Abstract
Dried pomegranate arils are an increasingly popular ingredient in the beverage industry.
The drying process extends the shelf life of pomegranate arils, concentrates the flavour, and increases the sweetness of dried arils.
However, during drying, hot-air-dried arils are also subjected to browning, hardening, and nutrient loss.
This study investigated the effect of blanching and chemical pretreatments (ascorbic acid (AA) and citric acid (CA)) on the quality of pomegranate arils during and after drying.
The effect of blanching (20 s at 85 and 100°C) and chemical pretreatments (1.0% AA, 0.4% CA) on the phytochemical and antioxidant activity of dried pomegranate arils were investigated.
Blanched samples showed the highest total flavonoid content and the lowest anthocyanin content, which could be a result of anthocyanin degradation.
However, blanching pretreatments may improve the phytochemical and antioxidant capacity of dried arils by releasing bound phenolic compounds, with the blanching treatment at 85°C for 20 s having a significantly higher antioxidant power compared to the untreated and other treatments.
This makes the pretreated dried arils a potential polyphenolic-rich ingredient for fortifying existing products in the beverage industry.
The drying process extends the shelf life of pomegranate arils, concentrates the flavour, and increases the sweetness of dried arils.
However, during drying, hot-air-dried arils are also subjected to browning, hardening, and nutrient loss.
This study investigated the effect of blanching and chemical pretreatments (ascorbic acid (AA) and citric acid (CA)) on the quality of pomegranate arils during and after drying.
The effect of blanching (20 s at 85 and 100°C) and chemical pretreatments (1.0% AA, 0.4% CA) on the phytochemical and antioxidant activity of dried pomegranate arils were investigated.
Blanched samples showed the highest total flavonoid content and the lowest anthocyanin content, which could be a result of anthocyanin degradation.
However, blanching pretreatments may improve the phytochemical and antioxidant capacity of dried arils by releasing bound phenolic compounds, with the blanching treatment at 85°C for 20 s having a significantly higher antioxidant power compared to the untreated and other treatments.
This makes the pretreated dried arils a potential polyphenolic-rich ingredient for fortifying existing products in the beverage industry.
Publication
Authors
O.A. Fawole, F.M. Mokapane, U.L. Opara
Keywords
dried product, beverage, colour, hardness, consumer, ascobic acid
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