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.
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