Abstract
This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.
Highlights
Cherry laurel (Prunus laurocerasus L.) belonging to the Rosaceae family is a well-known fruit grown in various countries of the world
This study proposed that ultrasound-assisted vacuum drying (USV) could be as an alternative method to hot air drying (HAD) due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation
This study aimed to investigate the effect of different drying methods, HAD, FD, and USV on the drying kinetic, total bioactive compounds, phenolic profile, microstructural properties, rehydration capacity, and color change of cherry laurel fruits
Summary
Cherry laurel (Prunus laurocerasus L.) belonging to the Rosaceae family is a well-known fruit grown in various countries of the world. It can be consumed as fresh or dried and pickled form and processed into various products such as pekmez, jam, marmalade, and fruit juice [1]. Procyanidin content of cherry laurel was found higher than that of the other cherry fruits [2]. For this reason, cherry laurel fruits have attracted attention in recent years. Fresh cherry laurel is perishable, and the shelf life of fruits is low due to its high water content. A preservation method should be applied to increase the shelf life and supply consumption throughout the year
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