Drying characteristics and degradation kinetics in some parameters of goji berry (Lycium Barbarum L.) fruit during hot air drying

Batu H. S., Kadakal Ç.

Italian Journal of Food Science, cilt.33, sa.1, ss.16-28, 2021 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.15586/ijfs.v33i1.1949
  • Dergi Adı: Italian Journal of Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.16-28
  • Anahtar Kelimeler: Antioxidant capacity, Degradation kinetics, Drying kinetics, Goji berry, Total phenolic content, Water-soluble vitamins
  • İstanbul Kent Üniversitesi Adresli: Hayır

Özet

Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50°C, 60°C, and 70°C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B6, antioxidant capacity and total phenolic content were found to fit the first-order kinetic model.