naa a22 4500 510725031 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0790-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0790-0 Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate ( Punica granatum L.) Arils and Rind as Affected by Drying Method [Elektronische Daten] [Ángel Calín-Sánchez, Adam Figiel, Francisca Hernández, Pablo Melgarejo, Krzysztof Lech, Ángel Carbonell-Barrachina] The objective of this study was to evaluate the application of: (1) freeze drying, (2) convective drying (50, 60, or 70°C), (3) vacuum-microwave drying (240, 360, or 480W), and (4) a combined method of convective pre-drying and vacuum-microwave finish drying in the processing of pomegranate arils and rind. The quality parameters under study included sugars and organic acids, punicalagins and ellagic acid, total polyphenols, total antioxidant activity, and sensory quality. In general, drying led to a reduction in all studied parameters; however, the behavior of arils and rind was different. Vacuum-microwave drying at 240 or 360W was the best drying treatment for arils, while rind required freeze drying or soft conditions of convective drying (50°C). Further research is needed to obtain proper results with convective pre-drying and vacuum-microwave finish drying of arils and rind. With proper selection of the drying protocol, high-quality dried arils will be available for consumers; these arils will be characterized by high contents of fructose (25g100g−1), phytic acid (2.2g100g−1), punicalagins (0.57mgg−1), total polyphenols (1.6mgeq gallic acidg−1), high antioxidant capacity (0.6mgeq Troloxg−1), and high intensities of garnet color, sweetness, sourness, and fresh pomegranate aroma. Besides, dried rind with very high contents of active compounds (123mgg−1 of punicalagins and 108mgeq gallic acidg−1) and high antioxidant capacity (26mgeq Troloxg−1) will be also available as functional material. Springer Science+Business Media, LLC, 2012 Antioxidant capacity nationallicence Descriptive sensory analysis nationallicence Drying kinetics nationallicence Organic acids nationallicence Polyphenols nationallicence Punicalagins nationallicence db : Dry basis nationallicence d b : Bulk density (kilograms per cubic meter) nationallicence wb : Wet basis nationallicence m : Mass (kilograms) nationallicence M 0 : Initial moisture content (kilograms per kilogram dry basis) nationallicence V b : Bulk volume (cubic meters) nationallicence ANOVA : Analysis of variance nationallicence AOC : Antioxidant capacity nationallicence CD : Convective drying nationallicence CPD : Convective pre-drying nationallicence DSA : Descriptive sensory analysis nationallicence dw : Dry weight nationallicence EA : Ellagic acid nationallicence FD : Freeze drying nationallicence HPLC : High-performance liquid chromatography nationallicence PC : Punicalagins nationallicence PG : Pomegranate nationallicence TP : Total polyphenols nationallicence VMD : Vacuum-microwave drying nationallicence VMFD : Vacuum-microwave finish drying nationallicence VWP : Volume of woody portion nationallicence Calín-Sánchez Ángel Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain aut Figiel Adam Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630, Wrocław, Poland aut Hernández Francisca Departamento de Producción Vegetal y Microbiología. Grupo de Fruticultura y Técnicas de Producción, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain aut Melgarejo Pablo Departamento de Producción Vegetal y Microbiología. Grupo de Fruticultura y Técnicas de Producción, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain aut Lech Krzysztof Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630, Wrocław, Poland aut Carbonell-Barrachina Ángel Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1644-1654 1935-5130 6:7<1644 2013 6 11947 https://doi.org/10.1007/s11947-012-0790-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0790-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Calín-Sánchez Ángel Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Figiel Adam Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630, Wrocław, Poland aut NATIONALLICENCE 700 1- Hernández Francisca Departamento de Producción Vegetal y Microbiología. Grupo de Fruticultura y Técnicas de Producción, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Melgarejo Pablo Departamento de Producción Vegetal y Microbiología. Grupo de Fruticultura y Técnicas de Producción, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Lech Krzysztof Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630, Wrocław, Poland aut NATIONALLICENCE 700 1- Carbonell-Barrachina Ángel Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1644-1654 1935-5130 6:7<1644 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer