Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries

Basit Öğe Kaydı
dc.authoridTEKIN CAKMAK, ZEYNEP HAZAL/0000-0002-3369-3128
dc.authoridAvci, Esra/0000-0003-0317-2118
dc.authoridKAYACAN CAKMAKOGLU, Selma/0000-0001-9498-1839
dc.authorwosidTEKIN CAKMAK, ZEYNEP HAZAL/AGU-6136-2022
dc.authorwosidAvci, Esra/ACB-0085-2022
dc.authorwosidkayacan, selma/AAV-1323-2021
dc.contributor.authorTuran, Busra
dc.contributor.authorTekin-Cakmak, Zeynep Hazal
dc.contributor.authorCakmakoglu, Selma Kayacan
dc.contributor.authorKarasu, Salih
dc.contributor.authorKasapoglu, Muhammed Zahid
dc.contributor.authorAvci, Esra
dc.date.accessioned2024-05-19T14:41:56Z
dc.date.available2024-05-19T14:41:56Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractIn recent years, interest in the consumption of dried goji berries has increased due to its high bioactive properties. Alternative drying methods that provide faster drying and better preservation of bioactive properties should be developed. This study aims to investigate the effect of different drying methods on the drying time and quality characteristics of the goji berry; namely, hot-air drying (HAD), ultrasound-assisted vacuum drying (USVD), vacuum drying (VD), freeze-drying (FD), and ultrasound-pretreated freeze-drying (USFD). The drying kinetic, total phenolic content, antioxidant capacity, phenolic profile, carotenoid profile, and color change of the goji berry fruit were determined. The drying times for VD, USVD, and HAD varied between 275-1330 min. USVD treatment showed faster drying behavior than the other two drying methods. The total phenolic content (TPC) value of dry samples varied between 1002.53-1238.59 mg GAE/g DM. USVD treatments exhibited a higher total phenolic content (TPC) value than all other drying methods. DPPH and CUPRAC values varied between 15.70-29.90 mg TE/g DM and 40.98-226.09 mg TE/g DM, respectively. The total color change (Delta E) value ranged between 4.59 and 23.93 and HAD dried samples showed the highest Delta E of all samples. The results of the phenolic profile were consistent with TPC analysis. HAD caused higher phenolic compound degradation than VD, USVD, and FD. The results of this study showed that different drying techniques significantly affected the drying rate and retention of bioactive components of the goji berry fruit, and the USVD and VD methods could be used as an alternative to the HAD method. This study concluded that USVD and FD could be considered as suitable drying methods and could be used as alternatives to HAD in the drying of goji berries.en_US
dc.identifier.doi10.3390/pr11030754
dc.identifier.issn2227-9717
dc.identifier.issue3en_US
dc.identifier.urihttps://doi.org10.3390/pr11030754
dc.identifier.urihttps://hdl.handle.net/20.500.12713/5178
dc.identifier.volume11en_US
dc.identifier.wosWOS:000958981200001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofProcessesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectGoji Berryen_US
dc.subjectDryingen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectUltrasound-Assisted Vacuum Dryingen_US
dc.subjectUltrasound-Assisted Freeze-Dryingen_US
dc.titleEffect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berriesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu