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Effect of ultrasound pretreatment and drying air temperature on the drying characteristics, physicochemical properties, and rehydration capacity of raisins

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Abstract

One of the most significant dried foods is raisin, used directly as ingredients in confectionary and in the form of raisin paste used in sauces, fillings, baked goods, microwaveable coatings, and other culinary products to color them naturally. The purpose of this study is to investigate the effects of ultrasound pretreatment (53 kHz, 300 W, 30 °C, 300 s, in a mixture of 5% K2CO3+ 1% OO solution) and drying air temperatures (40–60 °C) on the drying behavior, color values, physicochemical properties (moisture content, VCC, TPC, RSC, and antioxidant capacity (DDPH)) and rehydration capacity of Sultani Çekirdeksiz grapes. Both the drying kinetic (drying time, drying rate, and effective moisture diffusivity) and the quality characteristics of grapes were significantly improved by ultrasound pretreatment (p < 0.05). In addition, the vitamin C (0.75–3.86 mg/g) and total phenolic content (1.31–1.80 mg GA/kg) of raisins were highly protected with the high drying temperature and ultrasound pretreatment. The antioxidant capacity (1.15–5.50 mM Trolox) of samples increased with drying temperature whereas the antioxidant capacity decreased with ultrasound application. The rehydration time of all samples was found around 800 min. As a result of this study, it can be said that the ultrasound application may be used successfully for drying grapes and that a greater degree of the nutritional value of the grapes can be maintained.

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Data availability

All data are available upon request.

Abbreviations

AC:

Antioxidant capacity

a*:

Redness/ Greenness

ANOVA:

Analysis of variance

b*:

Blueness/ Yellowness

DDPH:

1,1-diphenyl-2-picrylhydrazyl

Deff :

Effective Moisture Diffusivity (m2/s)

DM:

Dry matter

D0 :

Pre-exponential factor (m2/s)

DR:

Drying rate

dt :

Drying time (min)

Ea :

Activation energy (kJ/mol)

FRAP:

Ferric reducing antioxidant power assay

g:

Gram

GA:

Gallic acid

h:

Hours

HA (°):

Hue angle

HAD-40°C-US-P:

Hot air dried at 40 °C, ultrasound pretreated sample

HAD-40°C-NON-P:

Hot air dried at 40 °C, untreated sample

HAD-50°C-US-P:

Hot air dried at 50 °C, ultrasound pretreated sample

HAD-50°C-NON-P:

Hot air dried at 50 °C,untreated sample

HAD-60°C-US-P:

Hot air dried at 60 °C, ultrasound pretreated sample

HAD-60°C-NON-P:

Hot air dried at 60 °C, untreated sample

K2CO3 :

Potassium carbonate

kHz:

Kilohertz

L:

Liter

L*:

Lightness

L/s:

Liter/second

ln:

Natural logarithm

m/s:

Meter/second

mg:

Milligram

ml:

Milliliter

MR:

Moisture ratio

Mee :

Equilibrium moisture content

Mt :

Moisture content at any time

M0 :

Moisture content at the beginning

NaOH:

Sodium hydroxide

m:

Weight of the sample (g)

min:

Minute

Mt :

Moisture content at any time t (kg water/kg DM)

Mt+dt :

Moisture content at time t + dt ( kg water/kg DM)

nm:

Nanometer

NON-P:

Untreated samples

OO:

Olive oil

PCA:

Principal component analysis

R:

Gas constant (8.31451 J/mol K)

R 2 :

Correlation coefficient

RSC:

Reducing sugar content

s:

Second

t:

Time (s)

T:

Absolute temperature (K)

TPC:

Total phenolic content

TS:

Turkish standart

US-P:

Ultrasound pretreated

UV:

Ultraviolet

VCC:

Vitamin C content

v:v:

Volume: volume

W:

Watt

wb:

Wet basis

w:v:

Weight: volume

w:w:

Weight: weight

ΔE:

Total color change

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Authors and Affiliations

  1. Viticulture Research Institute, Manisa, Turkey

    Ahmet Candemir

  2. Food Technology Program, Food Processing Department, Eşme Vocational School, Uşak University, Eşme, Uşak, 64600, Turkey

    Gülşah Çalışkan Koç

  3. Engineering Faculty, Department of Food Engineering, Ege University, Bornova, Izmir, Turkey

    Safiye Nur Dirim

  4. Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, 671124, India

    Ravi Pandiselvam

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  1. Ahmet Candemir
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  2. Gülşah Çalışkan Koç
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Contributions

Ahmet Candemir: conceptualization, investigation, formal analysis, validation, data curation, writing—original draft.

Gülşah Çalışkan Koç: investigation, formal analysis, methodology, data curation,writing—original draft.

Safiye Nur Dirim: conceptualization, methodology, data curation, writing, review and editing.

Ravi Pandiselvam: conceptualization, resources, data curation, methodology, writing—review and editing.

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Correspondence to Ravi Pandiselvam.

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Candemir, A., Çalışkan Koç, G., Dirim, S.N. et al. Effect of ultrasound pretreatment and drying air temperature on the drying characteristics, physicochemical properties, and rehydration capacity of raisins. Biomass Conv. Bioref. (2023). https://doi.org/10.1007/s13399-023-04269-8

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