Drying characteristics and some quality parameters of whole jujube (Zizyphus jujuba Mill.) during hot air drying
Main Article Content
Keywords
antioxidant capacity, degradation kinetics, drying kinetics, total phenol content, water-soluble vitamins
Abstract
Drying kinetics, water-soluble vitamins, total phenolic content (TPC), antioxidant capacity (AC) of the jujube fruits dried at 50, 60, and 70°C, and degradation kinetics of the quality parameters were investigated. The models fitted to drying were determined as Page at 50 and 70°C, Parabolic at 60°C. Increment in the drying temperature increased the drying rate and decreased the drying time. Water-soluble vitamins, TPC, and AC were significantly reduced by the drying process. Degradation of water-soluble vitamins increased with the drying temperature, although TPC and AC were not significantly affected by temperature. Thermal degradations of quality parameters were fitted to first-order kinetic.
References
Anjum, M.A., Haram, A., Ahmad, R. and Bashir, M.A., 2020. Physico-chemical attributes of fresh and dried Indian jujube (Zizyphus mauritiana) fruits. Pakistan Journal of Agricultural Sciences 57(1): 165–176.
Baomeng, Z., Xuesen, W. and Guodong, W., 2014. Effect of pre-treatments on drying characteristics of Chinese jujube (Zizyphus jujuba Miller). International Journal of Agricultural and Biological Engineering 7(1): 94–102.
Başlar, M., Karasu, S., Kiliçli, M., Us, A.A. and Sağdiç, O., 2014. Degradation kinetics of bioactive compounds and antioxidant activity of pomegranate arils during the drying process. International Journal of Food Engineering 10(4): 839–848. 10.1515/ijfe-2014-0080
Bell, L.N., 2020. Moisture effects on food’s chemical stability. In: Water activity in foods: fundamentals and applications, pp. 227–253. Wiley-Blackwell, Iowa. 10.1002/9781118765982.ch9
Bi, J., Yang, A., Liu, X., Wu, X., Chen, Q., Wang, Q., Lv, J., Wang, X., 2015. Effects of pretreatments on explosion puffing drying kinetics of apple chips. LWT—Food Science and Technology 60(2): 1136–1142. 10.1016/j.lwt.2014.10.006
Calderón-Ospina, C.A. and Nava-Mesa, M.O., 2020. B vitamins in the nervous system: current knowledge of the biochemical modes of action and synergies of thiamine, pyridoxine, and cobalamin. CNS Neuroscience & Therapeutics 26(1): 5–13. 10.1111/cns.13207
Chen, Q., Bi, J., Wu, X., Yi, J., Zhou, L. and Zhou, Y., 2015. Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short-and medium-wave infrared radiation. LWT—Food Science and Technology 64(2): 759–766. 10.1016/j.lwt.2015.06.071
Chin, S.K., Siew, E.S. and Soon, W.L., 2015. Drying characteristics and quality evaluation of kiwi slices under hot air natural convective drying method. International Food Research Journal 22(6): 2188–2195.
Choi, S.H., Ahn, J.B., Kim, H.J., Im, N.K., Kozukue, N., Levin, C.E., et al., 2012. Changes in free amino acid, protein, and flavonoid content in jujube (Ziziphus jujube) fruit during eight stages of growth and antioxidative and cancer cell inhibitory effects by extracts. Journal of Agricultural and Food Chemistry 60(41): 10245–10255. 10.1021/jf302848u
Condurso, C., Cincotta, F., Tripodi, G., Merlino, M. and Verzera, A., 2019. Influence of drying technologies on the aroma of Sicilian red garlic. LWT—Food Science and Technology 104: 180–185. 10.1016/j.lwt.2019.01.026
Crank, J., 1975. The mathematics of diffusion. Clarendon Press, Oxford, UK.
Demiray, E., Seker, A. and Tulek, Y., 2017. Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat and Mass Transfer 53(5): 1817–1827. 10.1007/s00231-016-1943-x
Demiray, E., Tulek, Y. and Yilmaz, Y., 2013. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT—Food Science and Technology 50(1): 172–176. 10.1016/j.lwt.2012.06.001
Dönmez, A., 2015. Drying kinetics of resveratrol and water-soluble vitamins of some grape varieties grown in Denizli Region. MSc. Thesis, Pamukkale University, Institute of Science, Denizli, Turkey.
Doymaz, I., 2006. Drying kinetics of black grapes treated with different solutions. Journal of Food Engineering 76(2): 212–217. 10.1016/j.jfoodeng.2005.05.009
Elmas, F., Varhan, E. and Koç, M., 2019. Drying characteristics of jujube (Zizyphus jujuba) slices in a hot air dryer and physicochemical properties of jujube powder. Journal of Food Measurement and Characterization 13(1): 70–86. 10.1007/s11694-018-9920-3
Ertekin Filiz, B. and Seydim, A.C., 2018. Kinetic changes of antioxidant parameters, ascorbic acid loss, and hydroxymethyl furfural formation during apple chips production. Journal of Food Biochemistry 42(6): e12676. 10.1111/jfbc.12676
Fang, S., Wang, Z. and Hu, X., 2009a. Hot air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): thin-layer mathematical modelling. International Journal of Food Science & Technology 44(9): 1818–1824. 10.1111/j.1365-2621.2009.02005.x
Fang, S., Wang, Z., Hu, X. and Datta, A.K., 2009b. Hot-air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): physicochemical properties of dried products. International Journal of Food Science & Technology 44(7): 1415–1421.
Frenich, A.G., Torres, M.H., Vega, A.B., Vidal, J.M. and Bolanos, P.P., 2005. Determination of ascorbic acid and carotenoids in food commodities by liquid chromatography with mass spectrometry detection. Journal of Agricultural and Food Chemistry 53(19): 7371–7376. 10.1021/jf050973o
Gao, Q.H., Wu, C.S. and Wang, M., 2013. The jujube (Ziziphus jujuba Mill.) fruit: a review of current knowledge of fruit composition and health benefits. Journal of Agricultural and Food Chemistry 61(14): 3351–3363. 10.1021/jf4007032
Gao, Q.H., Wu, P.T., Liu, J.R., Wu, C.S., Parry, J.W. and Wang, M., 2011. Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China. Scientia Horticulturae 130(1): 67–72. 10.1016/j.scienta.2011.06.005
Garau, M.C., Simal, S., Rossello, C. and Femenia, A., 2007. Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry 104(3): 1014–1024. 10.1016/j.foodchem.2007.01.009
Horuz, E., Bozkurt, H., Karataş, H. and Maskan, M., 2017. Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. Food Chemistry 230: 295–305. 10.1016/j.foodchem.2017.03.046
Ji, X., Peng, Q., Yuan, Y., Shen, J., Xie, X. and Wang, M., 2017. Isolation, structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus jujuba Mill.): a review. Food Chemistry 227: 349–357. 10.1016/j.foodchem.2017.01.074
Kadakal, Ç. and Duman, T., 2018. Thermal degradation kinetics of rutin and total phenolic compounds in rosehip (Rosa canina L.) nectar. Pamukkale University Journal of Engineering Sciences 24(7): 1370–1375. 10.5505/pajes.2017.03779
Kadakal, C., Duman, T. and Ekinci, R., 2017. Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar. Journal of Food Science and Technology 38(4): 667–673. 10.1590/1678-457x.11417
Kaya, A., Aydın, O. and Kolaylı, S., 2010. Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch). Food and Bioproducts Processing 88(2–3): 165–173. 10.1016/j.fbp.2008.12.001
Kurozawa, L.E., Terng, I., Hubinger, M.D. and Park, K.J., 2014. Ascorbic acid degradation of papaya during drying: effect of process conditions and glass transition phenomenon. Journal of Food Engineering 123: 157–164. 10.1016/j.jfoodeng.2013.08.039
Labuza, T.P. and Riboh, D., 1982. Theory and application of Arrhenius kinetics to the predication of nutrient losses in foods. Food Technology 36(10): 66–74.
Li, J.W., Fan, L.P., Ding, S.D. and Ding, X.L., 2007. Nutritional composition of five cultivars of Chinese jujube. Food Chemistry 103(2): 454–460. 10.1016/j.foodchem.2006.08.016
Motevali, A., Abbaszadeh, A., Minaei, S., Khoshtaghaza, M.H. and Ghobadian, B., 2012. Effective moisture diffusivity, activation energy and energy consumption in thin-layer drying of Jujube (Zizyphus jujube Mill.). Journal of Agriculture, Science and Technology 14: 523–532.
Nisha, P., Singhal, R.S. and Pandit, A.B., 2005. A study on degradation kinetics of riboflavin in spinach (Spinacea oleracea L.). Journal of Food Engineering 67(4): 407–412. 10.1016/j.jfoodeng.2004.05.008
Nisha, P., Singhal, R.S. and Pandit, A.B., 2009. A study on degradation kinetics of niacin in potato (Solanum tuberosum L.). Journal of Food Composition and Analysis 22(6): 620–624. 10.1016/j.jfca.2008.11.005
Oancea, A.M., Turturică, M., Bahrim, G., Râpeanu, G. and Stănciuc, N., 2017. Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract. LWT—Food Science and Technology 82: 139–146. 10.1016/j.lwt.2017.04.026
Onwude, D.I., Hashim, N., Janius, R., Abdan, K., Chen, G. and Oladejo, A.O., 2017. Non-thermal hybrid drying of fruits and vegetables: a review of current technologies. Innovative Food Science and Emerging Technologies 43: 223–238. 10.1016/j.ifset.2017.08.010
Onwude, D.I., Hashim, N., Janius, R.B., Nawi, N.M. and Abdan, K., 2016. Modeling the thin-layer drying of fruits and vegetables: a review. Comprehensive Reviews in Food Science and Food Safety 15(3): 599–618. 10.1111/1541-4337.12196
Orikasa, T., Koide, S., Okamoto, S., Imaizumi, T., Muramatsu, Y., Takeda, J.I., Shiina, T. Tagawa, A., 2014. Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices. Journal of Food Engineering 125: 51–58. 10.1016/j.jfoodeng.2013.10.027
Pareek, S., 2013. Nutritional composition of jujube fruit. Emirates Journal of Food and Agriculture 25(6): 463–470. 10.9755/ejfa.v25i6.15552
Rekha, P.N., Singhal, S. and Pandit, A.B., 2004. A study on degradation kinetics of thiamine in red gram splits (Cajanus cajan L.). Food Chemistry 85(4): 591–598. 10.1016/j.foodchem.2003.08.004
Rostami, H. and Gharibzahedi, S.M.T., 2017. Mathematical modeling of mucilage extraction kinetic from the waste hydrolysates of fruiting bodies of Zizyphus jujuba mill. Journal of Food Processing and Preservation 41(4): e13064. 10.1111/jfpp.13064
Santos, P.H.S. and Silva, M.A., 2008. Retention of vitamin C in drying processes of fruits and vegetables—a review. Drying Technology 26(12): 1421–1437. 10.1080/07373930802458911
Saravacos, G.D. and Raouzeos, G.S., 1986. Diffusivity of moisture in air-drying of raisins. In: Mujumdar, A.S. (ed.). Drying, vol. 86. Hemisphere Publishing Co, New York, pp. 487–491.
Sarpong, F., Yu, X., Zhou, C., Amenorfe, L.P., Bai, J., Wu, B. and Ma, H., 2018. The kinetics and thermodynamics study of bioactive compounds and antioxidant degradation of dried banana (Musa ssp.) slices using controlled humidity convective air drying. Journal of Food Measurement and Characterization 12(3): 1935–1946. 10.1007/s11694-018-9809-1
Singleton, V.L. and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16(3): 144–158.
Sun, Q., Zhang, M. and Mujumdar, A.S., 2019. Recent developments of artificial intelligence in drying of fresh food: a review. Critical Reviews in Food Science and Nutrition 59(14): 2258–2275. 10.1080/10408398.2018.1446900
Tepe, T.K. and Tepe, B., 2020. The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices. Heat and Mass Transfer 56(11), 3047–3057. 10.1007/s00231-020-02907-9
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L. and Byrne, D.H., 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19(6–7): 669–675. 10.1016/j.jfca.2006.01.003
Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J. and Perez-Won, M., 2009. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry 117(4): 647–653. 10.1016/j.foodchem.2009.04.066
Wang, R., Ding, S., Zhao, D., Wang, Z., Wu, J. and Hu, X., 2016. Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits. Food Science and Biotechnology 25(1): 137–143. 10.1007/s10068-016-0021-y
Wang, X., Feng, Y., Zhou, C., Sun, Y., Wu, B., Yagoub, A.E.A. and Aboagarib, E.A.A., 2019. Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum). Food Chemistry 295: 432–440. 10.1016/j.foodchem.2019.05.145
Wojdyło, A., Figiel, A., Legua, P., Lech, K., Carbonell-Barrachina, Á.A. and Hernández, F., 2016. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chemistry 207: 170–179. 10.1016/j.foodchem.2016.03.099
Wojdyło, A., Lech, K., Nowicka, P., Hernandez, F., Figiel, A. and Carbonell-Barrachina, A.A., 2019. Influence of different drying techniques on phenolic compounds, antioxidant capacity and colour of Ziziphus jujube Mill. Fruits. Molecules 24(13): 2361. 10.3390/molecules24132361
Wu, C.S., Gao, Q.H., Guo, X.D., Yu, J.G. and Wang, M., 2012. Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.). Scientia Horticulturae 148: 177–184. 10.1016/j.scienta.2012.09.026
Yaşa, F., 2016. Türkiye’de yetiştirilen hünnap meyvesinin bileşimi ve meyvenin kurutulması sırasında bileşiminde meydana gelen değişimler. Master’s Thesis, Pamukkale University Institute of Science.
Yi, X.K., Wu, W.F., Zhang, Y.Q., Li, J.X. and Luo, H.P., 2012. Thin-layer drying characteristics and modeling of Chinese jujubes. Mathematical Problems in Engineering. 10.1155/2012/386214
Zozio, S., Servent, A., Cazal, G., Mbéguié-A-Mbéguié, D., Ravion, S., Pallet, D. and Abel, H., 2014. Changes in antioxidant activity during the ripening of jujube (Ziziphus mauritiana Lamk). Food Chemistry 150: 448–456. 10.1016/j.foodchem.2013.11.022