Effects of Microwave Pretreatment on Color and Phenolic Component Profile of Orange Slices Dried Using the Vacuum Drying Method: Multivariate Analysis Approach
DOI:
https://doi.org/10.24925/turjaf.v13i3.719-730.7349Keywords:
Orange (Citrus sinensis L.), drying techniques, polyphenolic compounds, PCA, HCAAbstract
This study investigates the effects of microwave pre-treatment (90 W, 30 min) on the quality characteristics of orange slices subjected to vacuum drying (VD) processes at various temperature (60, 70, and 80°C) and absolute pressure (15 and 30 kPa) combinations. The vacuum drying processes were carried out with (microwave-assisted vacuum drying, MAVD) and without (VD) the application of microwave pre-treatment under the same temperature and pressure conditions. The analysis encompassed polyphenolic compounds, including vanillic acid, chlorogenic acid, gallic acid, sinapic acid, o-coumaric acid, epicatechin, hesperidin, and naringenin. Additionally, visual quality attributes such as color parameters (L*, a*, b*, and ΔE), browning index (BI), and whiteness index (WI) were evaluated. The vacuum drying conditions that best preserved the initial color characteristics and phenolic compound levels of fresh oranges as a result of the drying process were 80°C temperature and 15 kPa absolute pressure. Using principal component analysis (PCA) and hierarchical cluster analysis (HCA), the effects of drying conditions on color and polyphenolic component profiles were comprehensively evaluated. These analyses allowed the separation of chemical and polyphenolic profiles related to product quality.
References
Ahmed, I., Özcan, M., Uslu, N., Mohammed, B., & Adiamo, O. (2024). The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils. Waste and Biomass Valorization, 15, 4735-4746. https://doi.org/10.1007/s12649-024-02488-2
Alibas, I., & Yilmaz, A. (2022). Microwave and convective drying kinetics and thermal properties of orange slices and effect of drying on some phytochemical parameters. Journal of Thermal Analysis and Calorimetry, 147, 8301-8321. https://doi.org/10.1007/s10973-021-11108-3
Alibas, I., & Yilmaz, A. (2023). Influence of Basic Drying Techniques on Color, Protein and Mineral Composition of Coriander Leaves. Ksu Tarim ve Doga Dergisi-Ksu Journal of Agriculture and Nature, 26, 1065-+. https://doi.org/10.18016/ksutarimdoga.vi.1144982
Boris, H., Shrilekha, D., & Sujata, J. (2018). Modelling of vacuum drying of cherry pepper. Asian Journal of Dairy and Food Research, 37(4), 316-320. DOI: 10.18805/ajdfr.DR-1265
Bozkir, H. (2020). Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices. Journal of Food Process Engineering, 43, Article e13485. https://doi.org/10.1111/jfpe.13485
Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R., & De Vos, R. (2008). Changes in antioxidant and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry, 56, 964-973. https://doi.org/10.1021/jf072990e
Chen, A., El Achkar, G., Liu, B., & Bennacer, R. (2021). Experimental study on moisture kinetics and microstructure evolution in apples during high power microwave drying process. Journal of Food Engineering, 292, Article 110362. https://doi.org/10.1016/j.jfoodeng.2020.110362
Chong, C., Figiel, A., Law, C., & Wojdylo, A. (2014). Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques. Food and Bioprocess Technology, 7, 975-989. https://doi.org/10.1007/s11947-013-1123-7
Chun, O., Chung, S., & Song, W. (2007). Estimated dietary flavonoid intake and major food sources of US adults. Journal of Nutrition, 137, 1244-1252. https://doi.org/10.1093/jn/137.5.1244
Cozzolino, D., Power, A., & Chapman, J. (2019). Interpreting and Reporting Principal Component Analysis in Food Science Analysis and Beyond. Food Analytical Methods, 12, 2469-2473. https://doi.org/10.1007/s12161-019-01605-5
Cuccurullo, G., Giordano, L., Metallo, A., & Cinquanta, L. (2018). Drying rate control in microwave assisted processing of sliced apples. Biosystems Engineering, 170, 24-30. https://doi.org/10.1016/j.biosystemseng.2018.03.010
Deng, L., Mujumdar, A., Yang, W., Zhang, Q., Zheng, Z., Wu, M., & Xiao, H. (2020). Hot air impingement drying kinetics and quality attributes of orange peel. Journal of Food Processing and Preservation, 44, Article e14294. https://doi.org/10.1111/jfpp.14294
ElGamal, R., Song, C., Rayan, A., Liu, C., Al-Rejaie, S., & ElMasry, G. (2023). Thermal Degradation of Bioactive Compounds during Drying Process of Horticultural and Agronomic Products: A Comprehensive Overview. Agronomy-Basel, 13, Article 1580. https://doi.org/10.3390/agronomy13061580
Food and Agriculture Organization of the United Nations (2024). FAOSTAT: Crops and livestock products. https://www.fao.org/faostat/en/#data
Fratianni, A., Albanese, D., Mignogna, R., Cinquanta, L., Panfili, G., & Di Matteo, M. (2013). Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process. Plant Foods For Human Nutrition, 68, 241-246. https://doi.org/10.1007/s11130-013-0369-6
Gómez-Mejía, E., Sacristán, I., Rosales-Conrado, N., León-González, M., & Madrid, Y. (2023). Effect of Storage and Drying Treatments on Antioxidant Activity and Phenolic Composition of Lemon and Clementine Peel Extracts. Molecules, 28, Article 1624. https://doi.org/10.3390/molecules28041624
Jiang, N., Liu, C., Li, D., Zhang, Z., Liu, C., Wang, D.,…Zhang, M. (2017). Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption. Lwt-Food Science and Technology, 82, 216-226. https://doi.org/10.1016/j.lwt.2017.04.015
Kamiloglu, S., & Capanoglu, E. (2013). Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.). International Journal of Food Science and Technology, 48, 2621-2629. https://doi.org/10.1111/ijfs.12258
Karabacak, A. Ö., Suna, S., Tamer, C. E., & Çopur, Ö. U. (2018). Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices. Quality Assurance and Safety of Crops & Foods, 10(2), 193-205.
Khan, M., Abert-Vian, M., Fabiano-Tixier, A., Dangles, O., & Chemat, F. (2010). Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel. Food Chemistry, 119, 851-858. https://doi.org/10.1016/j.foodchem.2009.08.046
Khatun, P., Karmakar, A., & Chakraborty, I. (2024). Microwave-vacuum drying: Modeling validation of drying and rehydration kinetics, moisture diffusivity and physicochemical properties of dried dragon fruit slices. Food and Humanity, 2, 100292.
López, J., Vega-Gálvez, A., Bilbao-Sainz, C., Chiou, B., Uribe, E., & Quispe-Fuentes, I. (2017). Influence of vacuum drying temperature on: Physico-chemical composition and antioxidant properties of murta berries. Journal of Food Process Engineering, 40, Article e12569. https://doi.org/10.1111/jfpe.12569
Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175. https://doi.org/10.1016/S0260-8774(00)00154-0
M’hiri, N., Ioannou, I., Ghoul, M., & Boudhrioua, N. (2017). Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review. Food Reviews International, 33, 587-619. https://doi.org/10.1080/87559129.2016.1196489
Oikeh, E. I., Oviasogie, F. E., & Omoregie, E. S. (2020). Quantitative phytochemical analysis and antimicrobial activities of fresh and dry ethanol extracts of Citrus sinensis (L.) Osbeck (sweet Orange) peels. Clinical Phytoscience, 6, 1-6. https://doi.org/10.1186/s40816-020-00193-w
Orikasa, T., Koide, S., Sugawara, H., Yoshida, M., Kato, K., Matsushima, U.,…Tagawa, A. (2018). Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities. Journal Of Food Processing and Preservation, 42, Article e13625. https://doi.org/10.1111/jfpp.13625
O’Shea, N., Arendt, E. K., & Gallagher, E. (2012). Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science & Emerging Technologies, 16, 1-10. https://doi.org/10.1016/j.ifset.2012.06.002
Özcan, M., Ghafoor, K., Al Juhaimi, F., Uslu, N., Babiker, E., Ahmed, I., & Almusallam, I. (2021). Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders. Journal Of Food Science And Technology-Mysore, 58. https://doi.org/10.1007/s13197-020-04524-0
Özkan-Karabacak, A., Acoglu, B., Ömeroglu, P., & Çopur, Ö. (2020). Microwave pre-treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties. Journal of Food Process Engineering, 43, Article e13511. https://doi.org/10.1111/jfpe.13511
Özkan-Karabacak, A., Acoğlu-Çelik, B., Özdal, T., Yolci-Ömeroğlu, P., Çopur, Ö. U., Baştuğ-Koç, A., & Pandiselvam, R. (2023). Microwave‐Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles. Journal of Food Biochemistry, 2023(1), 6531838. https://doi.org/10.1155/2023/6531838
Pacheco, C., García-Martínez, E., Moraga, G., Piña, J., Nazareno, M., & Martínez-Navarrete, N. (2020). Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers. Powder Technology, 362, 11-16. https://doi.org/10.1016/j.powtec.2019.11.116
Pandey, K., & Rizvi, S. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine And Cellular Longevity, 2, 270-278. doi: 10.4161/oxim.2.5.9498
Papoutsis, K., Pristijono, P., Golding, J., Stathopoulos, C., Bowyer, M., Scarlett, C., & Vuong, Q. (2017). Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts. International Journal of Food Science and Technology, 52, 880-887. https://doi.org/10.1111/ijfs.13351
Pathare, P., Opara, U., & Al-Said, F. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6, 36-60. https://doi.org/10.1007/s11947-012-0867-9
Patras, A., Brunton, N., Downey, G., Rawson, A., Warriner, K., & Gernigon, G. (2011). Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity. Journal of Food Composition and Analysis, 24, 250-256. https://doi.org/10.1016/j.jfca.2010.09.012
Rafiq, S., Singh, B., & Gat, Y. (2019). Effect of different drying techniques on chemical composition, color and antioxidant properties of kinnow (Citrus reticulata) peel. Journal of Food Science and Technology-Mysore, 56, 2458-2466. https://doi.org/10.1007/s13197-019-03722-9
Ramful, D., Bahorun, T., Bourdon, E., Tarnus, E., & Aruoma, O. (2010). Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application. Toxicology, 278, 75-87. https://doi.org/10.1016/j.tox.2010.01.012
Ratner, B. (2009). The correlation coefficient: Its values range between+ 1/− 1, or do they? Journal of Targeting, Measurement and Analysis for Marketing, 17(2), 139-142. https://doi.org/10.1057/jt.2009.5
Safdar, M., Kausar, T., Jabbar, S., Mumtaz, A., Ahad, K., & Saddozai, A. (2017). Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques. Journal of Food and Drug Analysis, 25, 488-500. https://doi.org/10.1016/j.jfda.2016.07.010
Senevirathne, M., Jeon, Y., Ha, J., & Kim, S. (2009). Effective drying of citrus by-product by high speed drying: A novel drying technique and their antioxidant activity. Journal of Food Engineering, 92, 157-163. https://doi.org/10.1016/j.jfoodeng.2008.10.033
Shu, B., Wu, G., Wang, Z., Wang, J., Huang, F., Dong, L.,… & Su, D. (2020). The effect of microwave vacuum drying process on citrus: drying kinetics, physicochemical composition and antioxidant activity of dried citrus (Citrus reticulata Blanco) peel. Journal of Food Measurement and Characterization, 14, 2443-2452. https://doi.org/10.1007/s11694-020-00492-3
Silva-Espinoza, M., Salvador, A., Camacho, M., & Martínez-Navarrete, N. (2021). Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack. Journal of the Science of Food and Agriculture, 101, 4585-4590. https://doi.org/10.1002/jsfa.11101
Suna, S., & Özkan-Karabacak, A. (2019). Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods. Journal of Food Processing and Preservation, 43(8), Article e14051. https://doi.org/10.1111/jfpp.14051
Wang, Y., Chuang, Y., & Hsu, H. (2008). The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan. Food Chemistry, 106, 277-284. https://doi.org/10.1016/j.foodchem.2007.05.086
Wang, Z., Zhong, T., Mei, X., Chen, X., Chen, G., Rao, S.,… & Yang, Z. (2023). Comparison of different drying technologies for brocade orange (Citrus sinensis) peels: Changes in color, phytochemical profile, volatile, and biological availability and activity of bioactive compounds. Food Chemistry, 425, Article 136539. https://doi.org/10.1016/j.foodchem.2023.136539
Wojdylo, A., Lech, K., & Nowicka, P. (2020). Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. Molecules, 25, Article 5521. https://doi.org/10.3390/molecules25235521
Zielinska, M., & Michalska, A. (2016). Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry, 212, 671-680. https://doi.org/10.1016/j.foodchem.2016.06.003
Zielinska, M., Markowski, M., & Zielinska, D. (2019). The effect of freezing on the hot air and microwave vacuum drying kinetics and texture of whole cranberries. Drying Technology, 37, 1714-1730. https://doi.org/10.1080/07373937.2018.1543317
Zou, Z., Xi, W., Hu, Y., Nie, C., & Zhou, Z. (2016). Antioxidant activity of Citrus fruits. Food Chemistry, 196, 885-896. https://doi.org/10.1016/j.foodchem.2015.09.072
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.