The effect of osmotic dehydration pretreatment with sweeteners on the quality of dried aronia berries
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Aronia (Aronia melanocarpa) berries are rich in polyphenols. However, they are extremely astringent, which reduces their commercial viability. This study suggests a treatment method to produce more commercial aronia products. In this method, the berries were pretreated with osmotic dehydration and then dried with hot air or lyophilized to reduce their astringency. Sucrose, glucose, and xylitol were used as the pretreatment solutions. The products were prepared and grouped as follows: raw aronia (CON), freeze-dried (FD), osmo-dehydrated using sucrose solution and freeze-dried (FDS), osmo-dehydrated using glucose solution and freeze-dried (FDG), osmo-dehydrated using xylitol solution and freeze-dried (FDX), hot-air-dried (HD), osmo-dehydrated using sucrose solution and hot-air-dried (HDS), osmo-dehydrated using glucose solution and hot-air-dried (HDG), and osmo-dehydrated using xylitol solution and hot-air-dried (HDX). Water loss was highest in aronia berries that were osmo-dehydrated using sucrose solution (16.36%), followed by berries that were dehydrated using glucose solution (14.26%), and those that were osmo-dehydrated using xylitol solution (12.83%). Moisture contents and total soluble solid contents of the FD products were 3.83-7.45% and 6,908.47 °Brix, respectively. FDS and FDX showed relatively high phenolic compound contents and antioxidant activities. FDG and FDS showed better texture and redness. FDS received the highest score for sweetness (5.07) and overall preference (5.13). Hence, FDS proved to be the most appropriate pretreatment, because it allows a better control of the moisture content and maintenance of their appearance and texture, with a relatively low reduction of their phenolic contents. Hence, it affords better preservation efficiency to aronia products.
Abstract
Aronia (Aronia melanocarpa) berries are rich in polyphenols. However, they are extremely astringent, which reduces their commercial viability. This study suggests a treatment method to produce more commercial aronia products. In this method, the berries were pretreated with osmotic dehydration and then dried with hot air or lyophilized to reduce their astringency. Sucrose, glucose, and xylitol were used as the pretreatment solutions. The products were prepared and grouped as follows: raw aronia (CON), freeze-dried (FD), osmo-dehydrated using sucrose solution and freeze-dried (FDS), osmo-dehydrated using glucose solution and freeze-dried (FDG), osmo-dehydrated using xylitol solution and freeze-dried (FDX), hot-air-dried (HD), osmo-dehydrated using sucrose solution and hot-air-dried (HDS), osmo-dehydrated using glucose solution and hot-air-dried (HDG), and osmo-dehydrated using xylitol solution and hot-air-dried (HDX). Water loss was highest in aronia berries that were osmo-dehydrated using sucrose solution (16.36%), followed by berries that were dehydrated using glucose solution (14.26%), and those that were osmo-dehydrated using xylitol solution (12.83%). Moisture contents and total soluble solid contents of the FD products were 3.83-7.45% and 6,908.47 °Brix, respectively. FDS and FDX showed relatively high phenolic compound contents and antioxidant activities. FDG and FDS showed better texture and redness. FDS received the highest score for sweetness (5.07) and overall preference (5.13). Hence, FDS proved to be the most appropriate pretreatment, because it allows a better control of the moisture content and maintenance of their appearance and texture, with a relatively low reduction of their phenolic contents. Hence, it affords better preservation efficiency to aronia products.
참고문헌 (21)
- Ahmed I, "Developments in osmotic dehydration technique for the preservation of fruits and vegetables", Innovative Food Sci Emerging Technol, 34, pp.29~43 (2016)
- Bar A, "Alternative Sweeteners", pp.153~160 (1985), Marcel Dekker, Inc
- Benvenuti S, "Polyphenols, anthocyanins ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia", J Food Sci, 69, pp.164~169 (2004)
- Benzie IFF, "The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : The FRAP assay", Anal Biochem, 239, pp.70~76 (1996)
- Broadhurst RB, "Analysis of condensed tannins using acidified vanillin", J Sci Fd Agric, 29, pp.788~794 (1978)
- 최경희, "국내산 아로니아의 이화학 분석 및 항산화 활성", 한국식품영양과학회지, 44(8), pp.1165~1171 (2015), 한국식품영양과학회
- Dev SRS, "Advancements in drying techniques for food, fiber, and fuel", Drying Technol, 30, pp.1147~1159 (2012)
- Giusti MM, "Current Protocols in Food Analytical Chemistry" (2001), John Wiley and Sons Inc
- Hardin JW, "The enigmatic chokeberries(Aronia, Rosaceae)", Bull Torrey Bot Club, 100, pp.178~184 (1973)
- 황은선, "아로니아즙 첨가 양갱의 품질특성 및 항산화활성", 한국식품영양과학회지, 42(8), pp.1220~1226 (2013), 한국식품영양과학회
- 주신윤, "도토리 분말을 첨가한 쿠키의 항산화활성 및 품질특성", 한국식품조리과학회지, 29(2), pp.177~184 (2013), 한국식품조리과학회[DOI]
- 김대현, "오미자 분말 및 추출물 첨가 설기떡의 저장 중 품질특성", Food Science and Preservation, 23(7), pp.923~930 (2016), 한국식품저장유통학회
- Lee CH, "Studies of the functional properties of sugar derivative sweeteners", Korean J Dietary Culture, 5, pp.431~436 (1990)
- Lewicki PP, "Handbook of Industrial Drying", pp.665~681 (2006), CRC Press
- Mishra BB, "Characterization of nutritional, organoleptic and functional properties of intermediate moisture shelf stable ready-to-eat Carica papaya cubes", Food Biosci, 10, pp.69~79 (2015)
- Oszmianski J, "Aronia melanocarpa phenolics and their antioxidant activity", Eur Food Res Technol, 221, pp.809~813 (2005)
- Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radicals Biol Med, 26, pp.1231~1237 (1999)
- Sidor A, "Black chokeberry(Aronia melanocarpa)and its products as potential health-promoting factors-An overview", Trends Food Sci Technol, 89, pp.45~60 (2019)
- Soares S, "Sensorial properties of red wine polyphenols : Astringency and bitterness", Crit Rev Food Sci Nutr, 57, pp.937~948 (2017)
- Xie DY, "Proanthocyanidin biosynthesis-still more questions than answers?", Phytochemistry, 66, pp.2127~2144 (2005)
- Zhao JH, "Osmotic dehydration pretreatment for improving the quality attributes of frozen mango : Effect of different osmotic solutes and concentrations on the samples", Int J Food Sci Technol, 49, pp.960~968 (2014)