Thermal properties of fresh and dried cranberry (Vaccinium macrocarpon) fruits determined by differential scanning calorimetry and thermogravimetric analysis

Abstract

AbstractThe aim of this study was to determine selected thermal properties of cranberries based on DSC and TGA curves, and to compare the properties of fresh cranberries, the dry matter of cranberries, cranberries processed by hot‐air convective drying (HACD) at 80°C, and cranberries processed by microwave‐vacuum drying (MWVD) at 150 W. Thermal analysis techniques can be used to determine the thermal stability of fruits and indicate the best temperature of processing, which can minimize the thermal‐oxidative damage, as well as extend the shelf life of fruits. Dry matter of cranberries was analyzed at −30°C to 500°C. The first endothermic peak was determined at −14.7°C, the last endothermic peak at 362.3°C. The area under the DSC curve was 874.8 J/g, and mass loss was 64.70%. The temperature of the first and last endothermic peak was determined at 4.8 and 84.6°C (fresh fruits), −10.6°C and 86.0°C (HACD), 2.0°C, and 84.5°C (MWVD), respectively. The area under the DSC curve was determined at 4970.0 J/g (fresh fruits), 525.1 J/g (HACD), and 518.5 J/g (MWVD), and mass loss reached 65.54% (fresh fruits), 1.84% (HACD), and 4.27% (MWVD).Practical applicationsThe results of this study expand our knowledge about the thermal properties of the dry matter of cranberries, fresh cranberries, cranberries processed by hot‐air convective drying (HACD) at 80°C and by microwave‐vacuum drying (MWVD) at 150 W. Differential scanning calorimetry (DSC) proved to be a useful technique for determining the temperature of endothermic phase transition peaks and the area under the DSC curve of cranberries. Thermogravimetric analysis (TGA) supported the determination of mass loss during the measurements. Processing of food products, including drying can change their thermophysical and chemical properties. These changes can affect the thermal stability of dried products, which can be seen in the course of DSC and TGA curves. In this study, the temperature, at which the phase transitions of cranberries occur, was indicated. On this basis, the optimal processing temperature can be selected to preserve the berries content. The best temperature of fruit processing can minimize the thermal‐oxidative damage and extend shelf life of cranberries. Similar thermal stability of cranberries dried by hot‐air convection (HACD) at 80°C, and fruits dried by microwave‐vacuum (MWVD) at 150 W was found. The obtained findings can be further expanded by calculating the specific heat of cranberries.