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Research Article
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The effect of storage on some chemical and microbial properties of apricots dried with a combined solar energy assisted air and hot air assisted radio frequency drying system

Year 2021, Volume: 7 Issue: 4, 259 - 271, 01.10.2021

Hatice Neval Özbek , Aysel Elik , Melis Sever Şakire Ecem Bulut Derya Koçak Yanık , Ali Coşkun Dalgıç , Ferruh Erdoğdu , Fahrettin Göğüş

Abstract

Innovative combined solar energy assisted air and hot air assisted radio frequency drying system was used to dry unsulphured, sulphured (1 kg/ton and 2 kg/ton sulphur) and pistachio hull extract treated apricots. Unsulphured and sulphured apricots dried under sun were used as the control samples. The effects of different storage temperatures (5, 20 and 35oC) on residual sulphur content, β-carotene and microbial stability characteristics of dried apricots were studied. Also, the effect of storage temperature on the total phenolic content of dried apricots pre-treated with pistachio hull extract was investigated. The obtained results showed that the loss of sulphur and β-carotene was less in the products stored at 5oC compared to the products stored at 20 and 35oC. Sulphur treatment significantly inhibited the loss of β-carotene during storage. The maximum decrease in phenolic content of dried apricots pretreated with extract, was observed in samples stored at 20°C. In addition, extract treatment provided an advantage in terms of storage considering the microbial quality. The combined drying system caused less sulfur loss compared to sun drying.

Keywords

Apricot Solar hot air drying Radio frequency drying Microbial stability Residual sulphur

Project Number

118O026

References

  • Alagöz, S., Türkyılmaz, M., Tağı, Ş., Özkan, M. (2015). Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. Food Chemistry, 174, 356-364. https://doi.org/10.1016/j.foodchem.2014.11.075
  • Al-Juhaimi, F., Adiamo, O.Q., Alsawmahi, O.N., Gahfoor, K., Islam Sarker, M.Z., Mohamed Ahmed, I.A., Babiker, E.E. (2017). Effect of pistachio seed hull extracts on quality attributes of chicken burger. CyTA-Journal of Food, 15, 9-14. https://doi.org/10.1080/19476337.2016.1193057
  • AOAC (Association of Official Analytical Chemists) (1990). Official Methods of Analysis, 15th edn, Arlington, VA: AOAC. 1st supplement, Method 990.28.
  • Barba, A.I.O., Hurtado, M.C., Mata, M.C.S., Ruiz, V.F., de Tejada, M.L.S. (2006). Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and beta-carotene in vegetables. Food Chemistry, 95(2), 328-336. https://doi.org/10.1016/j.foodchem.2005.02.028
  • Coşkun, A.L. (2010). Farklı Kükürtleme Yöntemlerinin ve Depolama Sıcaklıklarının Kuru Kayısıların Fiziksel ve Kimyasal Niteliklerine Etkisi. Doktora tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara, 119.
  • Coşkun, A.L., Türkyılmaz, M., Aksu, Ö., Koç, B.E., Yemiş, O., Özkan, M. (2013). Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots. Food Chemistry, 141, 3670-3680. https://doi.org/10.1016/j.foodchem.2013.06.033
  • FAOSTAT 2018. FAOSTAT statistical database. Retrieved from http://www.fao.org/faostat/en/#data/QC (accessed 29.04.2020).
  • García-Martínez, E., Igual, M., Martín-Esparza, M.E., Martínez-Navarrete, N. (2013). Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food and Bioprocess Technology, 6, 3247-3255. https://doi.org/10.1007/s11947-012-0988-1
  • Horuz, E., Bozkurt, H., Karataş, H., Maskan, M. (2017). Drying kinetics of apricot halves in a microwave-hot air hybrid oven. Heat and Mass Transfer, 53(6), 2117-2127. https://doi.org/10.1007/s00231-017-1973-z
  • Inserra, L., Cabaroğlu, T., Şen, K., Arena, E., Ballistreri, G., Fallico, B. (2017). Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety. Turkish Journal of Agriculture and Forestry, 41, 59-68. https://doi.org/10.3906/tar-1607-60
  • Işınay, B. (2020). Effect of combined radio-frequency and solar assisted air drying on properties of dried apricot. Gıda Mühendisliği ABD Yüksek Lisans Tezi, Gaziantep Üniversitesi Fen Bilimleri Enstitüsü, Gazinatep, Türkiye.
  • İncedayi, B., Tamer, C.E., Sinir, G.Ö., Suna, S., Çopur, Ö.U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.). Food Science and Technology, 36, 171-178. https://doi.org/10.1590/1678-457X.0086
  • Karabulut, I., Topcu, A., Duran, A., Turan, S., Ozturk, B. (2007). Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armeniaca L.). Lebensmittel-Wissenschaft und Technologie, 40, 753-758. https://doi.org/10.1016/j.lwt.2006.05.001
  • Kayran, S., Doymaz, İ. (2017). Infrared drying and effective moisture diffusivity of apricot halves: Influence of pretreatment and infrared power. Journal of Food Processing and Preservation, 41, e12827. https://doi.org/10.1111/jfpp.12827
  • Kılıç, I. H., Sarıkürkçü, C., Karagöz, I.D., Uren, M.C., Koçak, M.S., Cilkiz, M., Tepe, B. (2016). A significant by-product of the industrial processing of pistachios: shell skin–RP-HPLC analysis, and antioxidant and enzyme inhibitory activities of the methanol extracts of Pistacia vera L. shell skins cultivated in Gaziantep, Turkey. RSC Advances, 6, 1203-1209. https://doi.org/10.1039/C5RA24530C
  • Özbek, H.N., Koçak Yanı,k D., Fadıloğlu, S., Göğüş, F. (2020). Optimization of microwave-assisted extraction of bioactive compounds from pistachio (Pistacia vera L.) hull. Seperation Science and Technology, 55, 289-299. https://doi.org/10.1080/01496395.2019.1577444
  • Öztürk, I., Ekici, L., Yetim, H., Sağdıç, O. (2010). Antioxidative, antiradikale und antimikrobielle Aktivitäten des Fruchthüllen-Extrakts von frischen Antep-Pistazien. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5, 163-167. https://doi.org/10.1007/s00003-009-0529-7
  • Rajaei, A., Barzegar, M., Mobarez, A.M., Sahari, M.A., Esfahani, Z.H. (2010). Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract. Food and Chemical Toxicology, 48, 107-112. https://doi.org/10.1016/j.fct.2009.09.023
  • Rocha-Parra, D.F., Lanari, M.C., Zamora, M.C., Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Science and Technology, 70, 162-170. https://doi.org/10.1016/j.lwt.2016.02.038
  • Sadeghinejad, N., Sarteshnizi, R.A., Gavlighi, H.A., Barzegar, M. (2019). Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage. LWT-Food Science and Technology, 102, 393-402. https://doi.org/10.1016/j.lwt.2018.12.060
  • Saǧırlı, F., Taǧı, Ş., Özkan, M., Yemiş, O. (2008). Chemical and microbial stability of high moisture dried apricots during storage. Journal of the Science of Food and Agriculture, 88, 858-869. https://doi.org/10.1002/jsfa.3162
  • Sağırlı, F.Y. (2006). Orta nemli kayısıların depolanma stabilitesi. Doktora tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı.
  • Salur-Can, A., Türkyılmaz, M., Özkan, M. (2017). Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage. Food Chemistry, 221, 412-421. https://doi.org/10.1016/j.foodchem.2016.10.081
  • Sönmezdağ, A.S., Kelebek, H., Selli, S. (2017). Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pista- cia vera L.) hull. Journal of Essential Oil Research, 29, 262-270. https://doi.org/10.1080/10412905.2016.1216899
  • Türkyılmaz, M., Tağı, Ş., Özkan, M. (2013a). Changes in chemical and microbial qualities of dried apricots containing sulfur dioxide at different levels during storage. Food and Bioprocess Technology, 6, 1526-1538. https://doi.org/10.1007/s11947-012-0884-8
  • Türkyılmaz, M., Tağı, Ş., Özkan, M., Öztürk, K., Öztürk, B. (2013b). Chemical and microbial differences in dried apricots containing sülfür dioxide at different levels. Gıda, 38(5), 275-282.
  • Wang, W., Wang, W., Jung, J., Yang, R., Tang, J., Zhao, Y. (2020). Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). Food and Bioproducts Processing, 120, 179-190. https://doi.org/10.1016/j.fbp.2020.01.006
  • Zhou, X., Gao, H., Mitcham, E.J., Wang, S. (2018). Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts. Drying Technology, 36(4), 477-490. https://doi.org/10.1080/07373937.2017.1351452

Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi

Year 2021, Volume: 7 Issue: 4, 259 - 271, 01.10.2021

Hatice Neval Özbek , Aysel Elik , Melis Sever Şakire Ecem Bulut Derya Koçak Yanık , Ali Coşkun Dalgıç , Ferruh Erdoğdu , Fahrettin Göğüş

Abstract

Yenilikçi kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans sistemi, kükürtlenmemiş, iki farklı konsantrasyonda kükürtlenmiş (1kg/ton ve 2kg/ton kükürt) ve fıstık kabuğu ekstraktı uygulanmış kayısıların kurutulması için kullanılmıştır. Güneş altında kurutulan kükürtlü ve kükürtsüz kayısılar ise kontrol örnekleri olarak kullanılmıştır. Farklı depolama sıcaklıklarının (5, 20 ve 35oC) kuru kayısıların kalıntı kükürt miktarı, β-karoten ve mikrobiyal stabilite özellikleri üzerine etkisi çalışılmıştır. Ayrıca, depolama sıcaklığının antepfıstığı kabuğu ekstraktı ile ön işlem gören kuru kayısıların toplam fenolik miktarı üzerine etkisi incelenmiştir. Elde edilen sonuçlar, 5°C’de depolanan ürünlerde kükürt ve β-karoten kaybının 20 ve 35°C’de depolanan ürünlere kıyasla daha az olduğunu göstermiştir. Kükürtleme işlemi depolama boyunca β-karoten kaybını önemli ölçüde engellemiştir. Ekstrakt ile ön işlem gören kuru kayısıların fenolik madde miktarında en fazla azalma 20°C’de depolanan örneklerde görülmüştür. Ayrıca ekstrakt uygulaması mikrobiyal kalite göz önünde bulundurulduğunda depolama açısından avantaj sağlamıştır. Kombine kurutma sistemi, güneş altında kurutma ile kıyaslandığında daha az kükürt kaybına neden olmuştur.

Keywords

Kayısı Güneş enerjisi destekli havalı kurutma Radyo frekans kurutma Mikrobiyal stabilite Kalıntı kükürt

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Project Number

118O026

References

  • Alagöz, S., Türkyılmaz, M., Tağı, Ş., Özkan, M. (2015). Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. Food Chemistry, 174, 356-364. https://doi.org/10.1016/j.foodchem.2014.11.075
  • Al-Juhaimi, F., Adiamo, O.Q., Alsawmahi, O.N., Gahfoor, K., Islam Sarker, M.Z., Mohamed Ahmed, I.A., Babiker, E.E. (2017). Effect of pistachio seed hull extracts on quality attributes of chicken burger. CyTA-Journal of Food, 15, 9-14. https://doi.org/10.1080/19476337.2016.1193057
  • AOAC (Association of Official Analytical Chemists) (1990). Official Methods of Analysis, 15th edn, Arlington, VA: AOAC. 1st supplement, Method 990.28.
  • Barba, A.I.O., Hurtado, M.C., Mata, M.C.S., Ruiz, V.F., de Tejada, M.L.S. (2006). Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and beta-carotene in vegetables. Food Chemistry, 95(2), 328-336. https://doi.org/10.1016/j.foodchem.2005.02.028
  • Coşkun, A.L. (2010). Farklı Kükürtleme Yöntemlerinin ve Depolama Sıcaklıklarının Kuru Kayısıların Fiziksel ve Kimyasal Niteliklerine Etkisi. Doktora tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara, 119.
  • Coşkun, A.L., Türkyılmaz, M., Aksu, Ö., Koç, B.E., Yemiş, O., Özkan, M. (2013). Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots. Food Chemistry, 141, 3670-3680. https://doi.org/10.1016/j.foodchem.2013.06.033
  • FAOSTAT 2018. FAOSTAT statistical database. Retrieved from http://www.fao.org/faostat/en/#data/QC (accessed 29.04.2020).
  • García-Martínez, E., Igual, M., Martín-Esparza, M.E., Martínez-Navarrete, N. (2013). Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food and Bioprocess Technology, 6, 3247-3255. https://doi.org/10.1007/s11947-012-0988-1
  • Horuz, E., Bozkurt, H., Karataş, H., Maskan, M. (2017). Drying kinetics of apricot halves in a microwave-hot air hybrid oven. Heat and Mass Transfer, 53(6), 2117-2127. https://doi.org/10.1007/s00231-017-1973-z
  • Inserra, L., Cabaroğlu, T., Şen, K., Arena, E., Ballistreri, G., Fallico, B. (2017). Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety. Turkish Journal of Agriculture and Forestry, 41, 59-68. https://doi.org/10.3906/tar-1607-60
  • Işınay, B. (2020). Effect of combined radio-frequency and solar assisted air drying on properties of dried apricot. Gıda Mühendisliği ABD Yüksek Lisans Tezi, Gaziantep Üniversitesi Fen Bilimleri Enstitüsü, Gazinatep, Türkiye.
  • İncedayi, B., Tamer, C.E., Sinir, G.Ö., Suna, S., Çopur, Ö.U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.). Food Science and Technology, 36, 171-178. https://doi.org/10.1590/1678-457X.0086
  • Karabulut, I., Topcu, A., Duran, A., Turan, S., Ozturk, B. (2007). Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armeniaca L.). Lebensmittel-Wissenschaft und Technologie, 40, 753-758. https://doi.org/10.1016/j.lwt.2006.05.001
  • Kayran, S., Doymaz, İ. (2017). Infrared drying and effective moisture diffusivity of apricot halves: Influence of pretreatment and infrared power. Journal of Food Processing and Preservation, 41, e12827. https://doi.org/10.1111/jfpp.12827
  • Kılıç, I. H., Sarıkürkçü, C., Karagöz, I.D., Uren, M.C., Koçak, M.S., Cilkiz, M., Tepe, B. (2016). A significant by-product of the industrial processing of pistachios: shell skin–RP-HPLC analysis, and antioxidant and enzyme inhibitory activities of the methanol extracts of Pistacia vera L. shell skins cultivated in Gaziantep, Turkey. RSC Advances, 6, 1203-1209. https://doi.org/10.1039/C5RA24530C
  • Özbek, H.N., Koçak Yanı,k D., Fadıloğlu, S., Göğüş, F. (2020). Optimization of microwave-assisted extraction of bioactive compounds from pistachio (Pistacia vera L.) hull. Seperation Science and Technology, 55, 289-299. https://doi.org/10.1080/01496395.2019.1577444
  • Öztürk, I., Ekici, L., Yetim, H., Sağdıç, O. (2010). Antioxidative, antiradikale und antimikrobielle Aktivitäten des Fruchthüllen-Extrakts von frischen Antep-Pistazien. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5, 163-167. https://doi.org/10.1007/s00003-009-0529-7
  • Rajaei, A., Barzegar, M., Mobarez, A.M., Sahari, M.A., Esfahani, Z.H. (2010). Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract. Food and Chemical Toxicology, 48, 107-112. https://doi.org/10.1016/j.fct.2009.09.023
  • Rocha-Parra, D.F., Lanari, M.C., Zamora, M.C., Chirife, J. (2016). Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine. LWT-Food Science and Technology, 70, 162-170. https://doi.org/10.1016/j.lwt.2016.02.038
  • Sadeghinejad, N., Sarteshnizi, R.A., Gavlighi, H.A., Barzegar, M. (2019). Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage. LWT-Food Science and Technology, 102, 393-402. https://doi.org/10.1016/j.lwt.2018.12.060
  • Saǧırlı, F., Taǧı, Ş., Özkan, M., Yemiş, O. (2008). Chemical and microbial stability of high moisture dried apricots during storage. Journal of the Science of Food and Agriculture, 88, 858-869. https://doi.org/10.1002/jsfa.3162
  • Sağırlı, F.Y. (2006). Orta nemli kayısıların depolanma stabilitesi. Doktora tezi, Ankara Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı.
  • Salur-Can, A., Türkyılmaz, M., Özkan, M. (2017). Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage. Food Chemistry, 221, 412-421. https://doi.org/10.1016/j.foodchem.2016.10.081
  • Sönmezdağ, A.S., Kelebek, H., Selli, S. (2017). Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pista- cia vera L.) hull. Journal of Essential Oil Research, 29, 262-270. https://doi.org/10.1080/10412905.2016.1216899
  • Türkyılmaz, M., Tağı, Ş., Özkan, M. (2013a). Changes in chemical and microbial qualities of dried apricots containing sulfur dioxide at different levels during storage. Food and Bioprocess Technology, 6, 1526-1538. https://doi.org/10.1007/s11947-012-0884-8
  • Türkyılmaz, M., Tağı, Ş., Özkan, M., Öztürk, K., Öztürk, B. (2013b). Chemical and microbial differences in dried apricots containing sülfür dioxide at different levels. Gıda, 38(5), 275-282.
  • Wang, W., Wang, W., Jung, J., Yang, R., Tang, J., Zhao, Y. (2020). Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.). Food and Bioproducts Processing, 120, 179-190. https://doi.org/10.1016/j.fbp.2020.01.006
  • Zhou, X., Gao, H., Mitcham, E.J., Wang, S. (2018). Comparative analyses of three dehydration methods on drying characteristics and oil quality of in-shell walnuts. Drying Technology, 36(4), 477-490. https://doi.org/10.1080/07373937.2017.1351452
There are 28 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Hatice Neval Özbek 0000-0001-6543-4086

Aysel Elik 0000-0003-4949-9108

Melis Sever 0000-0003-2196-1241

Şakire Ecem Bulut 0000-0002-1078-6583

Derya Koçak Yanık 0000-0003-3866-899X

Ali Coşkun Dalgıç 0000-0001-6806-5917

Ferruh Erdoğdu 0000-0003-3047-4779

Fahrettin Göğüş 0000-0002-8610-5297

Project Number 118O026
Publication Date October 1, 2021
Submission Date March 15, 2021
Published in Issue Year 2021 Volume: 7 Issue: 4

Cite

APA Özbek, H. N., Elik, A., Sever, M., … Bulut, Ş. E. (2021). Kombine güneş enerjisi destekli hava ve sıcak hava destekli radyo frekans kurutma sistemiyle kurutulan kayısıların bazı kimyasal ve mikrobiyal özellikleri üzerine depolamanın etkisi. Food and Health, 7(4), 259-271.
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