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Quality of pomegranate pomace as affected by drying method.
| Content Provider | Europe PMC |
|---|---|
| Author | Cano-Lamadrid, Marina Lech, Krzysztof Calín-Sánchez, Ángel Rosas-Burgos, Ema Carina Figiel, Adam Wojdyło, Aneta Wasilewska, Malwina Carbonell-Barrachina, Ángel A. |
| Abstract | During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD–VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated. The shortest treatments were VMD at 240 and 360 W (52 and 33 min, respectively); besides, these treatments led to interesting values of the green–red coordinate, a*, (12.2 and 4.1, respectively), total phenolic content (4.0 and 4.1 mg eq gallic acid g−1 dry weight, respectively), and antioxidant activity (30.8 and 29.0 µmol g−1 dry weight, respectively). On the other hand, this study demonstrated that this co-product is a rich source of punicic acid (average value = 66.4%), being a good opportunity for the pharmaceutical and nutraceutical industries. Moreover, no significant changes in the fatty acid profile was observed as affected by the drying treatments, and no off-flavors were generated by any of the drying methods. |
| Related Links | https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5821666&blobtype=pdf |
| ISSN | 00221155 |
| Volume Number | 55 |
| DOI | 10.1007/s13197-017-3022-9 |
| PubMed Central reference number | PMC5821666 |
| Issue Number | 3 |
| PubMed reference number | 29487450 |
| Journal | Journal of Food Science and Technology [J Food Sci Technol] |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer India |
| Publisher Date | 2018-01-13 |
| Publisher Place | New Delhi |
| Access Restriction | Open |
| Rights License | © Association of Food Scientists & Technologists (India) 2018 |
| Subject Keyword | Convective drying Vacuum-microwave drying Color Descriptive sensory analysis Antioxidant activity Polyphenols |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
