Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures
Authors
Petković, MarkoMiletić, Nemanja
Pantelić, Valerija
Filipović, Vladimir
Lončar, Biljana
Mitrović, Olga
Article (Published version)
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This study aimed to evaluate the effect of convective and microwave drying on the bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 ◦C and 70 ◦C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits that were microwave dried at 90 W and 180 W (46.3–52.5 and 51.8–83.5 mg 100 g−1 dm of total anthocyanins, 296.3–255.8 and 418.4–502.2 mg 100 g−1 dm of total phenolics, and 1.20–1.51 and 1.45–2.35 mmol TE 100 g−1 dm of antioxidant capacity for 90 W and 180 W models, respectively). It turned out that microwave dehydration shortened the processing time and lowered the energy consumption compared to convective drying (a significantly reduced drying time of 92–99% with microwave dehydration). Blackberry fruits dehydrated at 240 W sho...wed the shortest dehydration time (59–67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion (1.48–1.66 × 10−8 m2 s−1).
Keywords:
blackberry (Rubus fruticosus) / convective drying / microwave drying / polyphenols / antioxidant capacitySource:
Foods, 2024, 13, 5, 791-Publisher:
- Basel : MDPI, Switzerland
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200215 (Fruit Research Institute, Čačak) (RS-MESTD-inst-2020-200215)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200088 (University of Kragujevac, Faculty of Agronomy, Čačak) (RS-MESTD-inst-2020-200088)
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Institut za voćarstvoTY - JOUR AU - Petković, Marko AU - Miletić, Nemanja AU - Pantelić, Valerija AU - Filipović, Vladimir AU - Lončar, Biljana AU - Mitrović, Olga PY - 2024 UR - https://refri.institut-cacak.org/handle/123456789/865 AB - This study aimed to evaluate the effect of convective and microwave drying on the bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 ◦C and 70 ◦C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits that were microwave dried at 90 W and 180 W (46.3–52.5 and 51.8–83.5 mg 100 g−1 dm of total anthocyanins, 296.3–255.8 and 418.4–502.2 mg 100 g−1 dm of total phenolics, and 1.20–1.51 and 1.45–2.35 mmol TE 100 g−1 dm of antioxidant capacity for 90 W and 180 W models, respectively). It turned out that microwave dehydration shortened the processing time and lowered the energy consumption compared to convective drying (a significantly reduced drying time of 92–99% with microwave dehydration). Blackberry fruits dehydrated at 240 W showed the shortest dehydration time (59–67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion (1.48–1.66 × 10−8 m2 s−1). PB - Basel : MDPI, Switzerland T2 - Foods T1 - Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures IS - 5 SP - 791 VL - 13 DO - 10.3390/foods13050791 ER -
@article{ author = "Petković, Marko and Miletić, Nemanja and Pantelić, Valerija and Filipović, Vladimir and Lončar, Biljana and Mitrović, Olga", year = "2024", abstract = "This study aimed to evaluate the effect of convective and microwave drying on the bioactive-compounds content of blackberry (Rubus fruticosus) fruits, as well as drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 ◦C and 70 ◦C and in a microwave oven at power levels of 90 W, 180 W and 240 W. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in blackberry fruits that were microwave dried at 90 W and 180 W (46.3–52.5 and 51.8–83.5 mg 100 g−1 dm of total anthocyanins, 296.3–255.8 and 418.4–502.2 mg 100 g−1 dm of total phenolics, and 1.20–1.51 and 1.45–2.35 mmol TE 100 g−1 dm of antioxidant capacity for 90 W and 180 W models, respectively). It turned out that microwave dehydration shortened the processing time and lowered the energy consumption compared to convective drying (a significantly reduced drying time of 92–99% with microwave dehydration). Blackberry fruits dehydrated at 240 W showed the shortest dehydration time (59–67 min), minimal energy consumption (0.23 kWh) and the most efficient diffusion (1.48–1.66 × 10−8 m2 s−1).", publisher = "Basel : MDPI, Switzerland", journal = "Foods", title = "Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures", number = "5", pages = "791", volume = "13", doi = "10.3390/foods13050791" }
Petković, M., Miletić, N., Pantelić, V., Filipović, V., Lončar, B.,& Mitrović, O.. (2024). Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures. in Foods Basel : MDPI, Switzerland., 13(5), 791. https://doi.org/10.3390/foods13050791
Petković M, Miletić N, Pantelić V, Filipović V, Lončar B, Mitrović O. Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures. in Foods. 2024;13(5):791. doi:10.3390/foods13050791 .
Petković, Marko, Miletić, Nemanja, Pantelić, Valerija, Filipović, Vladimir, Lončar, Biljana, Mitrović, Olga, "Physical and chemical properties of convective- and microwave-dried blackberry fruits grown using organic procedures" in Foods, 13, no. 5 (2024):791, https://doi.org/10.3390/foods13050791 . .