The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)
-
Jan Piecko
,
Dorota Konopacka
Abstract
In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety “Prince William” (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.
Abbreviations and Nomenclature
- °Bx
Soluble solids content
- CD + VMW
vacuum-microwave drying with convective pre-drying
- VMD
vacuum-microwave drying without pre-drying
- CD
convective drying
- TCD
total colour difference
- FM
fresh matter
- DM
dry matter
Acknowledgements
This work was performed within the framework of multiannual programme “Actions to improve the competitiveness and innovation in the horticultural sector with regard to quality and food safety and environmental protection”, financed by the Polish Ministry of Agriculture and Rural Development (2015–2020).
References
1. Kudra T, Mujumdar AS. Microwave-vacuum drying in: advanced drying technologies. Boca Raton, FL: Taylor and Francis Group, 2009.10.1201/9781420073898Search in Google Scholar
2. Zhang M, Tang J, Mujumdar AS, Wang S. Trends in microwave related drying of fruits and vegetables. Trends Food Sci Technol. 2006;17:524–534.10.1016/j.tifs.2006.04.011Search in Google Scholar
3. Mujumdar AS, Law LC. Trends and applications in postharvest processing drying technology. Food Bioprocess Technol. 2010;3:843–852.10.1007/s11947-010-0353-1Search in Google Scholar
4. Meda V, Gupta M, Opoku A. Drying kinetics and quality characteristics of microwave-vacuum dried saskatoon berries. J Microw Power Electromagn Energy. 2008;42:4–12.10.1080/08327823.2007.11688595Search in Google Scholar PubMed
5. Sunjka PS, Orsat V, Raghavan GS. Microwave/vacuum drying of cranberries (Vacccinium macrocarpon). Am J Food Technol. 2008;3:100–108.10.3923/ajft.2008.100.108Search in Google Scholar
6. Clary CD, Mejia-Meza E, Wang S, Petrucci VE. Improving grape quality using microwave vacuum drying associated. J Food Sci. 2007;72:23–28.10.1111/j.1750-3841.2006.00234.xSearch in Google Scholar PubMed
7. Wojdyło A, Figiel A, Oszmiański J. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds. Color and antioxidant activity of strawberry fruits. J Agric Food Chem. 2009;57:1337–1343.10.1021/jf802507jSearch in Google Scholar PubMed
8. Calín-Sánchez A, Kharaghani A, Lech K, Figiel A, Carbonell-Barrachina AA, Tsotsas E.. Physical and sensory properties of chokeberry fruits dried with different methods. 19th International Drying Symposium Lyon, France;2014;24–27.Search in Google Scholar
9. Yongsawatdigul J, Gunasekaran S. Microwave-vacuum drying of cranberries: part II – quality evaluation. J Food Process Preserv. 1996;20:145–156.10.1111/j.1745-4549.1996.tb00851.xSearch in Google Scholar
10. Mujumdar AS. Handbook of industrial drying, 4th Boca Raton, FL: CRC Press, 2014.10.1201/b17208Search in Google Scholar
11. Kwok BH, Hu C, Durance T, Kitts DD. Dehydration techniques affect phytochemical contents and free radical scavenging activities of saskatoon berries (Amelanchier alnifolia Nutt.). J Food Sci. 2004;69:122–126.10.1111/j.1365-2621.2004.tb13381.xSearch in Google Scholar
12. Sheahan CM.. Cape. Plant guide for Canadian serviceberry (Amelanchier canadensis). USDA-Natural Resources Conservation Service, 2015 May.Search in Google Scholar
13. Zatylny AM, St-Pierre RG. Revised international registry of cultivars and germplasm of the genus Amelanchier. Small Fruits Rev. 2003;2:51–80.10.1300/J301v02n01_06Search in Google Scholar
14. Ozga JA, Saeed A, Reinecke DM. Anthocyanins and nutrient components of saskatoon fruits (Amelanchier alnifolia Nutt.). Can Plant Sci. 2006;86:193–197.10.4141/P05-139Search in Google Scholar
15. Juríková T, Balla S, Sochor J, Pohanka M, Mlcek J, Baron M. Flavonoid profile of Saskatoon Berries (Amelanchier alnifolia Nutt.) and their health promoting effects. Molecules. 2013;18:12571–12586.10.3390/molecules181012571Search in Google Scholar
16. Mazza G, Cottrell T. Carotenoids and cyanogenic glucosides in Saskatoon berries (Amelanchier alnifolia Nutt.). J Food Comp Anal. 2008;21:249–254.10.1016/j.jfca.2007.11.003Search in Google Scholar
17. Galvano F, La Fauci L, Lazzarino G, Fogliano V, Ritieni A, Ciappellano S, et al. Cyanidins: metabolism and biological properties. J Natl Biochem. 2004;15:2–11.10.1016/j.jnutbio.2003.07.004Search in Google Scholar
18. Seńczuk W. Modern toxicology. Warszawa: PZWL, 2006.Search in Google Scholar
19. Nagalakshmi SA, Mitra P, Meda V. Color mechanical and microstructural properties of vacuum assisted microwave dried Saskatoon berries. Int J Food Prop. 2014;17:2142–2156.10.1080/10942912.2013.784332Search in Google Scholar
20. PN-90/A-75101/03 Processed fruits and vegetables. Sample preparation and methods of physical analyses. Determination of dry matter content by gravimetric method..Search in Google Scholar
21. Mazza G. Dehydration of carrots; Effect of pre-drying treatments on moisture transport and product quality. J Food Technol. 1983;18:112–123.10.1111/j.1365-2621.1983.tb00249.xSearch in Google Scholar
22. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med. 1999;26:1231–1237.10.1016/S0891-5849(98)00315-3Search in Google Scholar
23. Oszmiański J, Wojdyło A. Effects of various clarification treatments on phenolic compounds and color of apple juice. Eur Food Res Technol. 2007;224:755–762.10.1007/s00217-006-0370-5Search in Google Scholar
24. Tsao R, Yang R. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. J Chromatogr A. 2003;1018:29–40.10.1016/j.chroma.2003.08.034Search in Google Scholar PubMed
25. Zatylny AM, Ziehl WD, St-Pierre RG. Physicochemical properties of fruit of 16 saskatoon (Amelanchier alnifolia Nutt.) cultivars. Can Plant Sci. 2005;85:933–938.10.4141/P04-065Search in Google Scholar
26. Rogiers SY. A thesis submitted to the faculty of graduate studies and research, Department of Plant Science. Biochemical and physiological studies of saskatoon (Amelanchier alnifolia Nutt.) fruit during ripening and storage. Edmonton, Alberta: 1997.Search in Google Scholar
27. López-Vidaña EC, Figueroa IP, Cortés FB, Rojano BA, Ocaña AN. Effect of temperature on antioxidant capacity during drying process of Mortiño (Vaccinium meridionale Swartz). Int J of Food Prop. 2016;12:1–12.10.1080/10942912.2016.1155601Search in Google Scholar
28. Siucińska K, Konopacka D, Mieszczakowska-Frac M, Połubok A. The effects of ultrasound on quality and nutritional aspects of dried sour cherries during shelf-life. LWT Food Sci Technol. 2016;68:168–173.10.1016/j.lwt.2015.11.055Search in Google Scholar
29. Konopacka D, Mieszczakowska-Frąc M, Piecko J, Markowski J, Rutkowski K, Kruczyńska D.. Characteristics of fruit and puree made of Amelanchier (A. alnifolia) and their processing potential. (in Polish). Proceedings of XII Science Conference on Food Science “Food of XXI Century”, Cracow, 2016;83 September 22–23, 2016.Search in Google Scholar
© 2017 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Editorial
- V Food Engineering Symposium (Warsaw, Poland)
- Research Articles
- Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment
- Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes
- The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe
- The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)
- The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying
- Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage
- Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches
- Research on Particles’ Velocity Distribution in a Whirlpool Separator Using the PIV Method of Measurement
- Application of Nephelometry to Automatic Control of Cleaning Time during Cleaning Process in Clean in Place System
Articles in the same Issue
- Editorial
- V Food Engineering Symposium (Warsaw, Poland)
- Research Articles
- Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment
- Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes
- The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe
- The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)
- The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying
- Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage
- Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches
- Research on Particles’ Velocity Distribution in a Whirlpool Separator Using the PIV Method of Measurement
- Application of Nephelometry to Automatic Control of Cleaning Time during Cleaning Process in Clean in Place System
