EFFECT OF STORAGE ON THE CONTENT OF SELECTED ANTIOXIDANTS AND QUALITY ATRIBUTES IN CONVECTION AND FREEZE-DRIED PEARS (PYRUS COMMUNIS L.)
Main Article Content
Keywords
convection drying, freeze-drying, pears, quality, storage
Abstract
Fresh, convection dried and freeze-dried pears were examined for selected quality parameters. Both products were analyzed immediately after drying and after long term (12 months) storage at 2±1ºC and 20±2ºC. Retention in freeze-dried pears was superior to that in convection-dried products for vitamins and was similar for polyphenols and antioxidant activity. There were no significant differences in lightness between convection and freeze-dried products, either immediately after drying or throughout the storage period. 12-month storage led to a significant increase in the proportion of red and yellow colors in both types of dried product compared to the raw material, and compared with the product after drying, the differences were significant in most cases except for the convection dried pear kept in cold store.
References
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Guiné R.P.F. and Castro J.A.A.M. 2003. Analysis of moisture content and density of pears during drying. Drying Technol. 21:581–591. http://dx.doi.org/10.1081/DRT-120018464
John J.H., Ziebland S., Yudkin P., Roe L.S. and Neil H.A.W. 2002. Effects of fruit and vegetable consumption on plasma antioxidant concentrations and blond pressure: a randomized controlled trial. The Lancet, 359:1969?1973, 1999. http://dx.doi.org/10.1016/S0140-6736(02)98858-6
Kalt W., Forney C.F., Martin A. and Prior R.L. 1999. Antioxidant capacity, vitamin C, phenolics and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 47:4638–4644. http://dx.doi.org/10.1021/jf990266t
Kamal-Eldin A. and Appelqvist L.Å. 1996. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 31:671–701.
Karatas F. and Kami?li F. 2007. Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. J. Food Eng. 78:662–668. http://dx.doi.org/10.1016/j.jfoodeng.2005.10.040
Kevers C., Falkowski M., Tabart J., Defraigne J-O., Dommes J. and Pincemail J. 2007. Evolution of antioxidant capacity during storage of selected fruits and vegetables. J. Agric. Food Chem. 55:8596–8603. http://dx.doi.org/10.1021/jf201013k
Kevers C., Pincemail J., Tabart J., Defraigne J-O. and Dommes J. 2011. Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears. J. Agric. Food Chem. 59:6165–6171. http://dx.doi.org/10.1021/jf071736j
Komes D., Belš?ak-Cvitanovi? A., Domitran Z. and Opali? M. 2013. Content of saccharides, antioxidant and sensory properties of pear cultivar "Abate Fetel" affected by ultrasound pre-treatment and air drying duration. J. Food Nutr. Res. 52:239–250.
Krokida M.K. and Maroulis Z.B. 1997. Effect of drying method on shrinkage and porosity. Drying Tech. 15:2441–2458. http://dx.doi.org/10.1080/07373939708917369
Lila M.A. 2004. Anthocyanins and human health: an in vitro investigative approach. J. Biomed. Biotechnol. 5:306–313. http://dx.doi.org/10.1155/S111072430440401X
Lin D.S., Leonard S.W., Lederer C., Traber M.G. and Zhao Y. 2006. Retention of fortified vitamin E and sensory quality of fresh-cut pears by vacuum impregnation with honey. J. Food Sci. 71:S553–559. http://dx.doi.org/10.1111/j.1750-3841.2006.00133.x
Markowski J., Zbrze?niak M., Mieszczakowska-Fr?c M., Rutkowski K. and Popi?ska W. 2012. Effect of cultivar and fruit storage on basic composition of clear and cloudy pear juices. LWT- Food Sci Technol. 49:263–266. http://dx.doi.org/10.1016/j.lwt.2012.06.024
Michalczyk M., Macura R. and Matuszak I. 2008. The effect of air-drying. freeze-drying and storage on the quality and antioxidant activity of some selected berries. J. Food Process. Presrv. 33:11–21. http://dx.doi.org/10.1111/j.1745-4549.2008.00232.x
Moser U. and Bendich A. 1991. Vitamin C. In: Machlin LJ, editor. Handbook of vitamins. New York, USA: Marcel Dekker; p.195–224.
Naczk M. and Shahidi F. 2006. Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis. J. Pharm. Biomed. Anal. 41:1523–1542. http://dx.doi.org/10.1016/j.jpba.2006.04.002
Olsson M.E., Gustavsson K.E., Andersson S., Nilsson A. and Duan R.D. 2004. Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. J. Agric. Food Chem. 52:7264–7271. http://dx.doi.org/10.1021/jf030479p
Oms-Oliu G., Soliva Fortuny R. and Martin Belloso O. 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh cut pears. Postharv. Biol. Technol. 50:87–94. http://dx.doi.org/10.1016/j.postharvbio.2008.03.005
Öztürk A., Demirsoya L., Demirsoya H., Asanb A. and Gülc O. 2015. Phenolic compounds and chemical characteristics of pears (Pyrus Communis L.). Int. J. Food Prop. 18:536–546. http://dx.doi.org/10.1080/10942912.2013.835821
Park K.J., Bin A. and Brod F.P.R. 2003. Drying of pear d’Anjou with and without osmotic dehydration. J. Food Eng. 56:97–103. http://dx.doi.org/10.1016/S0260-8774(02)00152-8
Pas?awska M. 2005. Zmiany barwy suszonych borówek i malin zachodz?ce podczas przechowywania. ?ywno?? Nauka Technologia Jako??. 2(43 Supl.):86–92. [In Polish, English summary]
Pekkarinen S.S., Stockman H., Schwarz K., Heinonen M.I. and Hopia A.I. 1999. Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate. J. Agric. Food Chem. 47:3036–3043. http://dx.doi.org/10.1021/jf9813236
PN-90/A-75101/19. 1990. Fruit and vegetable products. Preparation of samples and testing methods. Determination of water absorption ability.
PN-EN 12822: 2002. Foodstuffs – Determination of vitamin E by high performance liquid chromatography – Measurement of ?-. ?-. ?- and ?-tocopherols.
PN-EN 14130: 2003. Foodstuffs – Determination of vitamin C by HPLC.
Prior R.L., Cao G., Martin A., Sofic E., Mcewen J., O`Brien C., Lischner N., Ehlenfeld M., Kalt W., Krewer G. and Mainland C.M. 1998. Antioxidant capacity as influenced by total phenolics and anthocyanin content. maturity and variety of Vaccinium species. J. Agric. Food Chem. 46:2686–2693. http://dx.doi.org/10.1021/jf980145d
Ramesh M.N., Wolf W., Tevini D. and Jung G. 1999. Studies on inert gas processing of vegetables. J. Food Eng. 40:199–205. http://dx.doi.org/10.1016/S0260-8774(99)00056-4
Ratti C. 2001. Hot-air and freeze-drying of high-value foods: a review. J. Food Eng. 49:311–319. http://dx.doi.org/10.1016/S0260-8774(00)00228-4
Sansavini S. 2002. Pear fruiting-branch models related to yield control and pruning. Acta Hort. 596:627–633.
Santos P.H.S. and Silva M.A. 2008. Retention of vitamin C in drying processes of fruits and vegetables - a review. Drying Tech. 26:1421–1437. http://dx.doi.org/ 10.1080/07373930802458911
Silva F.J.P., Gomes M.H., Fidalgo F., Rodrigues J.A. and Almeida D.P.F. 2010. Antioxidant properties and fruit quality during long-term storage of “rocha” pear: effects of maturity and storage conditions. J. Food Qual. 33:1–20. http://dx.doi.org/10.1111/j.1745-4557.2009.00289.x
Singleton V.L., Orthofer R. and Lamuela-Raventós R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymol. 299:152–178.
Tavarini S., Trinci L., Degl’innocenti E. and Guidi L. 2010. Different sensitivity to browning In fresh-cut pineapple, apple and pear: The role of endogenous vitamin C. Ital. J. Food Sci. 22:171–179.
Vega-Gálvez A., Ah-Hen K., Chacana M., Vergara J., Martínez-Monzó J., García-Segovia P., Lemus-Mondaca R. and Di Scala K. 2012. Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chem. 132: 51–59. http://dx.doi.org/10.1016/j.foodchem.2011.10.029
Wang H., Cao G. and Prior R.L. 1996. Total antioxidant capacity of fruits. J. Agric. Food Chem. 44:701–705. http://dx.doi.org/10.1021/jf950579y
Asami D.K., Hong Y.J., Barrett D.M. and Mitchell A.E. 2003. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional. organic. and sustainable agricultural practices. J Agric Food Chem. 51:1237–1241. http://dx.doi.org/10.1021/jf020635c
Brennan E. and Lancaster J.G. 1994. Food dehydration. Technomic.
Chen J., Wang Z., Wu J., Wang Q. and Hu X. 2007. Chemical compositional characterization of eight pear cultivars grown in China. Food Chem. 104:268–275. http://dx.doi.org/10.1016/j.foodchem.2006.11.038
Chong Ch.W., Law Ch.L., Figiel A., Wojdy?o A. and Oziemb?owski M. 2013. Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods. Food Chem. 141:3889–3896. http://dx.doi.org/10.1016/j.foodchem.2013.06.042
Chun J., Lee J., Ye L., Exler J. and Eitenmiller R.R. 2006. Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet. J Food Comp Anal. 19:196–204.
http://dx.doi.org/10.1016/j.jfca.2005.08.001
Connor A.M., Luby J.J., Hancock J.F., Berkheimer S. and Hanson E.J. 2002. Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage. J Agric Food Chem. 50:893–898. http://dx.doi.org/10.1021/jf011212y
Daood H.G., Vinkler M., Mirkus F., Hebshi E.A. and Biacs P.A. 1996. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem. 55:365–372. http://dx.doi.org/10.1016/0308-8146(95)00136-0
García-Alonso M., De Pascual-Teresa S., Santos-Buelga C. and Rivas-Gonzalo J.C. 2004. Evaluation of the antioxidant properties of fruits. Food Chem. 84:13–18.
Guiné R.P.F. and Castro J.A.A.M. 2003. Analysis of moisture content and density of pears during drying. Drying Technol. 21:581–591. http://dx.doi.org/10.1081/DRT-120018464
John J.H., Ziebland S., Yudkin P., Roe L.S. and Neil H.A.W. 2002. Effects of fruit and vegetable consumption on plasma antioxidant concentrations and blond pressure: a randomized controlled trial. The Lancet, 359:1969?1973, 1999. http://dx.doi.org/10.1016/S0140-6736(02)98858-6
Kalt W., Forney C.F., Martin A. and Prior R.L. 1999. Antioxidant capacity, vitamin C, phenolics and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 47:4638–4644. http://dx.doi.org/10.1021/jf990266t
Kamal-Eldin A. and Appelqvist L.Å. 1996. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 31:671–701.
Karatas F. and Kami?li F. 2007. Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. J. Food Eng. 78:662–668. http://dx.doi.org/10.1016/j.jfoodeng.2005.10.040
Kevers C., Falkowski M., Tabart J., Defraigne J-O., Dommes J. and Pincemail J. 2007. Evolution of antioxidant capacity during storage of selected fruits and vegetables. J. Agric. Food Chem. 55:8596–8603. http://dx.doi.org/10.1021/jf201013k
Kevers C., Pincemail J., Tabart J., Defraigne J-O. and Dommes J. 2011. Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears. J. Agric. Food Chem. 59:6165–6171. http://dx.doi.org/10.1021/jf071736j
Komes D., Belš?ak-Cvitanovi? A., Domitran Z. and Opali? M. 2013. Content of saccharides, antioxidant and sensory properties of pear cultivar "Abate Fetel" affected by ultrasound pre-treatment and air drying duration. J. Food Nutr. Res. 52:239–250.
Krokida M.K. and Maroulis Z.B. 1997. Effect of drying method on shrinkage and porosity. Drying Tech. 15:2441–2458. http://dx.doi.org/10.1080/07373939708917369
Lila M.A. 2004. Anthocyanins and human health: an in vitro investigative approach. J. Biomed. Biotechnol. 5:306–313. http://dx.doi.org/10.1155/S111072430440401X
Lin D.S., Leonard S.W., Lederer C., Traber M.G. and Zhao Y. 2006. Retention of fortified vitamin E and sensory quality of fresh-cut pears by vacuum impregnation with honey. J. Food Sci. 71:S553–559. http://dx.doi.org/10.1111/j.1750-3841.2006.00133.x
Markowski J., Zbrze?niak M., Mieszczakowska-Fr?c M., Rutkowski K. and Popi?ska W. 2012. Effect of cultivar and fruit storage on basic composition of clear and cloudy pear juices. LWT- Food Sci Technol. 49:263–266. http://dx.doi.org/10.1016/j.lwt.2012.06.024
Michalczyk M., Macura R. and Matuszak I. 2008. The effect of air-drying. freeze-drying and storage on the quality and antioxidant activity of some selected berries. J. Food Process. Presrv. 33:11–21. http://dx.doi.org/10.1111/j.1745-4549.2008.00232.x
Moser U. and Bendich A. 1991. Vitamin C. In: Machlin LJ, editor. Handbook of vitamins. New York, USA: Marcel Dekker; p.195–224.
Naczk M. and Shahidi F. 2006. Phenolics in cereals, fruits and vegetables: occurrence, extraction and analysis. J. Pharm. Biomed. Anal. 41:1523–1542. http://dx.doi.org/10.1016/j.jpba.2006.04.002
Olsson M.E., Gustavsson K.E., Andersson S., Nilsson A. and Duan R.D. 2004. Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. J. Agric. Food Chem. 52:7264–7271. http://dx.doi.org/10.1021/jf030479p
Oms-Oliu G., Soliva Fortuny R. and Martin Belloso O. 2008. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh cut pears. Postharv. Biol. Technol. 50:87–94. http://dx.doi.org/10.1016/j.postharvbio.2008.03.005
Öztürk A., Demirsoya L., Demirsoya H., Asanb A. and Gülc O. 2015. Phenolic compounds and chemical characteristics of pears (Pyrus Communis L.). Int. J. Food Prop. 18:536–546. http://dx.doi.org/10.1080/10942912.2013.835821
Park K.J., Bin A. and Brod F.P.R. 2003. Drying of pear d’Anjou with and without osmotic dehydration. J. Food Eng. 56:97–103. http://dx.doi.org/10.1016/S0260-8774(02)00152-8
Pas?awska M. 2005. Zmiany barwy suszonych borówek i malin zachodz?ce podczas przechowywania. ?ywno?? Nauka Technologia Jako??. 2(43 Supl.):86–92. [In Polish, English summary]
Pekkarinen S.S., Stockman H., Schwarz K., Heinonen M.I. and Hopia A.I. 1999. Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate. J. Agric. Food Chem. 47:3036–3043. http://dx.doi.org/10.1021/jf9813236
PN-90/A-75101/19. 1990. Fruit and vegetable products. Preparation of samples and testing methods. Determination of water absorption ability.
PN-EN 12822: 2002. Foodstuffs – Determination of vitamin E by high performance liquid chromatography – Measurement of ?-. ?-. ?- and ?-tocopherols.
PN-EN 14130: 2003. Foodstuffs – Determination of vitamin C by HPLC.
Prior R.L., Cao G., Martin A., Sofic E., Mcewen J., O`Brien C., Lischner N., Ehlenfeld M., Kalt W., Krewer G. and Mainland C.M. 1998. Antioxidant capacity as influenced by total phenolics and anthocyanin content. maturity and variety of Vaccinium species. J. Agric. Food Chem. 46:2686–2693. http://dx.doi.org/10.1021/jf980145d
Ramesh M.N., Wolf W., Tevini D. and Jung G. 1999. Studies on inert gas processing of vegetables. J. Food Eng. 40:199–205. http://dx.doi.org/10.1016/S0260-8774(99)00056-4
Ratti C. 2001. Hot-air and freeze-drying of high-value foods: a review. J. Food Eng. 49:311–319. http://dx.doi.org/10.1016/S0260-8774(00)00228-4
Sansavini S. 2002. Pear fruiting-branch models related to yield control and pruning. Acta Hort. 596:627–633.
Santos P.H.S. and Silva M.A. 2008. Retention of vitamin C in drying processes of fruits and vegetables - a review. Drying Tech. 26:1421–1437. http://dx.doi.org/ 10.1080/07373930802458911
Silva F.J.P., Gomes M.H., Fidalgo F., Rodrigues J.A. and Almeida D.P.F. 2010. Antioxidant properties and fruit quality during long-term storage of “rocha” pear: effects of maturity and storage conditions. J. Food Qual. 33:1–20. http://dx.doi.org/10.1111/j.1745-4557.2009.00289.x
Singleton V.L., Orthofer R. and Lamuela-Raventós R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymol. 299:152–178.
Tavarini S., Trinci L., Degl’innocenti E. and Guidi L. 2010. Different sensitivity to browning In fresh-cut pineapple, apple and pear: The role of endogenous vitamin C. Ital. J. Food Sci. 22:171–179.
Vega-Gálvez A., Ah-Hen K., Chacana M., Vergara J., Martínez-Monzó J., García-Segovia P., Lemus-Mondaca R. and Di Scala K. 2012. Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices. Food Chem. 132: 51–59. http://dx.doi.org/10.1016/j.foodchem.2011.10.029
Wang H., Cao G. and Prior R.L. 1996. Total antioxidant capacity of fruits. J. Agric. Food Chem. 44:701–705. http://dx.doi.org/10.1021/jf950579y