Effect of Cold Plasma and Microwave Pretreatments Combined with Hot-Air Drying on Physical Properties, Chemical Composition, and Volatile Profile of Pomegranate Peels

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-08-21 DOI:10.1007/s11947-024-03566-y

Fahriye Şeyma Özcan

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Abstract

The use of non-thermal drying techniques for preserving fruits and vegetables has gained popularity due to their ability to enhance dried products' quality, reduce drying time and energy consumption, and increase efficiency. In this study, the effects of cold plasma (CP) and microwave (MW) pretreatments combined with hot air drying (HAD) on the chemical composition (amino acid, sugar, organic acid, mineral, and volatile) and physicochemical properties of dried pomegranate peels were investigated. For this purpose, dry samples were compared with fresh ones. The results showed that CP pretreatment is the best technique for preserving the chemical, physical, and nutritional quality of pomegranate peels. Scanning electron microscopy (SEM) images showed that CP pretreatment significantly changed the surface morphology of pomegranate peels, leading to faster drying rates. This study also found no significant changes in color parameters in CP-HAD peels. Consequently, this study showed that cold plasma is a promising, environmentally friendly, and innovative technology that provides a great advantage in preserving food quality.

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冷等离子体和微波预处理与热空气干燥相结合对石榴皮物理特性、化学成分和挥发性成分的影响

由于非热干燥技术能够提高干燥产品的质量、缩短干燥时间、降低能耗并提高效率，因此在水果和蔬菜的保鲜过程中得到了广泛应用。本研究调查了冷等离子体（CP）和微波（MW）预处理结合热空气干燥（HAD）对干石榴皮的化学成分（氨基酸、糖、有机酸、矿物质和挥发性物质）和理化性质的影响。为此，将干样品与新鲜样品进行了比较。结果表明，氯化石蜡预处理是保存石榴皮化学、物理和营养质量的最佳技术。扫描电子显微镜（SEM）图像显示，氯化石蜡预处理显著改变了石榴皮的表面形态，从而加快了干燥速度。本研究还发现，CP-HAD 果皮的颜色参数没有明显变化。因此，这项研究表明，冷等离子体是一种前景广阔、环保的创新技术，在保持食品质量方面具有极大的优势。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.