Abstract
The effects of three dehydration temperatures at 50, 60 and 70 °C of convective drying method on fresh fruits of black chokeberries (Aronia melanocarpa L.) were evaluated. The drying temperatures were found to have significantly different effects on the characteristics of dried fruits and powders, made by the dried fruits. The maximum drying rate at a temperature of 50 °C was 59 g/h, at 60 °C 102 g/h, and at 70 °C 115 g/h, and thus the drying time was 37 hours, 27 hours and 23 hours respectively. The drying temperature at 50 °C caused the least damage to the cell structure of the fresh chokeberries, bioactive components (anthocyanins, flavonoids, phenols) and total antioxidativity. The dehydrated chokeberries at the temperature of 50 °C had the highest ratio of total anthocyanins (376.89 ± 5.73 mg cyn-3-glu / 100 g dm), total flavonoids (1037.19 ± 3.83 mg CE / 100 g dm), phenols (1918.79 ± 3.26 mg GAE / 100 g dm) and antioxidant activity (37.11 ± 0.28 mg TE / 100 g dm). The drying process at a temperature of 50 °C required longer drying period, higher energy need and produced the chokeberry powder, which gave the bread with the best sensory characteristics, compared to a drying process at a temperature of 60 °C and 70 °C.
Highlights
Black chokeberry (Aronia melanocarpa L.) belongs to the Rosaceae family
4 Conclusions The chokeberry convective drying kinetics was successfully described by the Henderson & Pabis and GaussMod models
It showed the highest total content of bioactive components and antioxidant activity and produced the chokeberry powder which would make the bread with the best sensory characteristics
Summary
Black chokeberry (Aronia melanocarpa L.) belongs to the Rosaceae family. It may be a deciduous bush found in damp woods and swamps. Polyphenols contribute to health benefits due to its strong antioxidative ability, such as free radical scavenging, oxygen radical absorbance, and chelation of metal ions. They reduce the level of low-density lipoprotein (LDL) cholesterol in the blood, preventively acting on cardiovascular diseases, reducing the glucose level in the blood, diabetes and gastrointestinal protection [2, 3]. Because of polyphenols (tannins, phenolic acids, and bitter eriodictyol glucuronide), black chokeberry has a bitter and a tart taste [4]. Total flavonoids content ranging from 3.73 in chokeberry juice, through 7.85 in fruits to 10.58 g CE / 100 g dry matter (dm) in pomace [5, 6]
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