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Journal of Food Science and Technology

, Volume 55, Issue 3, pp 1074–1082 | Cite as

Quality of pomegranate pomace as affected by drying method

  • Marina Cano-Lamadrid
  • Krzysztof Lech
  • Ángel Calín-SánchezEmail author
  • Ema Carina Rosas-Burgos
  • Adam Figiel
  • Aneta Wojdyło
  • Malwina Wasilewska
  • Ángel A. Carbonell-Barrachina
Original Article

Abstract

During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD–VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated. The shortest treatments were VMD at 240 and 360 W (52 and 33 min, respectively); besides, these treatments led to interesting values of the green–red coordinate, a*, (12.2 and 4.1, respectively), total phenolic content (4.0 and 4.1 mg eq gallic acid g−1 dry weight, respectively), and antioxidant activity (30.8 and 29.0 µmol g−1 dry weight, respectively). On the other hand, this study demonstrated that this co-product is a rich source of punicic acid (average value = 66.4%), being a good opportunity for the pharmaceutical and nutraceutical industries. Moreover, no significant changes in the fatty acid profile was observed as affected by the drying treatments, and no off-flavors were generated by any of the drying methods.

Keywords

Convective drying Vacuum-microwave drying Color Descriptive sensory analysis Antioxidant activity Polyphenols 

Abbreviations

a, b

Function parameters

AA

Antioxidant activity

ANOVA

Analysis of variance

CD

Convective drying

CLNA

Conjugated linolenic acid

CPD

Convective pre-drying

CPD–VMFD

Combined drying (convective predrying–vacuum-microwave finish drying)

HPLC

High-performance liquid chromatography

K

Drying constants (min−1)

MR

Moisture ratio

MUFA

Monounsaturated fatty acids

P

Microwave power (W)

PomP

Pomegranate pomace

PUFA

Polyunsaturated fatty acids

R2

Coefficient of determination

RMSE

Root mean square error

SFA

Saturated fatty acids

T

Air temperature (°C)

τ

Time (min)

TPC

Total polyphenols content

VMD

Vacuum-microwave drying

VMFD

Vacuum-microwave finish drying

Notes

Acknowledgements

The authors are grateful to the project AGL2013-45922-C2-2-R (Ministerio de Economía y Competitividad, MINECO, Spain). Author Marina Cano-Lamadrid was funded by a FPU grant (FPU15/02158) from the Spanish Ministry of Education..

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Marina Cano-Lamadrid
    • 1
  • Krzysztof Lech
    • 2
  • Ángel Calín-Sánchez
    • 1
    Email author
  • Ema Carina Rosas-Burgos
    • 3
  • Adam Figiel
    • 2
  • Aneta Wojdyło
    • 4
  • Malwina Wasilewska
    • 2
  • Ángel A. Carbonell-Barrachina
    • 1
  1. 1.Department of Agro-Food Technology, Research Group “Food Quality and Safety”Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de ElcheOrihuelaSpain
  2. 2.Institute of Agricultural EngineeringWrocław University of Environmental and Life SciencesWrocławPoland
  3. 3.Departamento de Investigación y Posgrado en AlimentosUniversidad de SonoraHermosilloMexico
  4. 4.Department of Fruit and Vegetable ProcessingWrocław University of Environmental and Life SciencesWrocławPoland

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