Abstract
Blanch-assisted hot-air drying of pomegranate arils with blanching treatments 90 °C for 30 s, 100 °C for 60 s, and unblanched (control) arils were investigated. Effects of blanching on enzyme inactivation (polyphenol oxidase and peroxidse), colour, texture, and other qualities of dried arils were discussed. The hot-air drying conditions were 60 °C, 19.6% relative humidity, and 1.0 m s−1 air velocity. Results showed that blanching reduced enzyme activity by 76% and 68% for blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively, compared to unblanched arils. With regard to the total colour difference (TCD), unblanched arils were 20.9% and 16.6% higher than blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively. Furthermore, the total soluble solids (TSS) for unblanched aril increased significantly from 16.1 to 24.9 °Brix after drying, followed by arils treated at 90 °C for 30 s and 100 °C for 60 s (21.4; 18.5 °Brix), respectively. Among the blanching treatments, dried arils treated at 90 °C for 30 s had the highest total anthocyanin content (28.6 mg C3gE/g DM), followed by 100 °C for 60 s (24.8 mg C3gE/g DM). Similarly, dried arils treated at 90 °C for 30 s had the highest radical scavenging activity (RSA) (32.1 mM TE/g DM) while the least was observed with unblanched arils (17.0 mM TE/g DM). Overall, the blanching treatment was more effective to maintain the quality attributes of pomegranate dried arils.
Highlights
Pomegranate (Punica granatum L.) is a fruit grown in the tropical and subtropical region of the world, including Asia, USA, Russia, North Africa, and Spain [1,2,3]
The trend observed for both residual enzyme activity (PPO and POD) was more effective for blanched arils treated at 90 ◦ C for 30 s and 100 ◦ C 60 s
The authors noted that in pretreated food materials, quinones are formed from phenolic compounds due to enzyme inactivation as a result of the presence of hydrogen peroxide appearing in a low peroxidase level
Summary
Pomegranate (Punica granatum L.) is a fruit grown in the tropical and subtropical region of the world, including Asia, USA, Russia, North Africa, and Spain [1,2,3]. Considering the high nutritional and polyphenolic properties in pomegranate, consumers have consciously shifted their interest towards the fruit due to the continuous increase in its consumption [5]. The fruit comprises of a non-edible (peel) and the edible portion (arils), the arils contain juice and seed/kernel, with the arils arranged in sac-like structure compartments [5,6]. These have been identified as a potential product of functional food with a high level of biochemical compounds as well as reported health benefits such as antioxidants, antimicrobial and anti-inflammatory activities [7,8,9]. Its consumption is eminently taken as juice and is used largely in the industry to manufacture food-related materials, such as jellies, jams, flavouring and colouring agents [10]
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