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Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

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Abstract

The objective of this study was to evaluate the application of: (1) freeze drying, (2) convective drying (50, 60, or 70 °C), (3) vacuum–microwave drying (240, 360, or 480 W), and (4) a combined method of convective pre-drying and vacuum–microwave finish drying in the processing of pomegranate arils and rind. The quality parameters under study included sugars and organic acids, punicalagins and ellagic acid, total polyphenols, total antioxidant activity, and sensory quality. In general, drying led to a reduction in all studied parameters; however, the behavior of arils and rind was different. Vacuum–microwave drying at 240 or 360 W was the best drying treatment for arils, while rind required freeze drying or soft conditions of convective drying (50 °C). Further research is needed to obtain proper results with convective pre-drying and vacuum–microwave finish drying of arils and rind. With proper selection of the drying protocol, high-quality dried arils will be available for consumers; these arils will be characterized by high contents of fructose (25 g 100 g−1), phytic acid (2.2 g 100 g−1), punicalagins (0.57 mg g−1), total polyphenols (1.6 mg eq gallic acid g−1), high antioxidant capacity (0.6 mg eq Trolox g−1), and high intensities of garnet color, sweetness, sourness, and fresh pomegranate aroma. Besides, dried rind with very high contents of active compounds (123 mg g−1 of punicalagins and 108 mg eq gallic acid g−1) and high antioxidant capacity (26 mg eq Trolox g−1) will be also available as functional material.

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Abbreviations

db:

Dry basis

d b :

Bulk density (kilograms per cubic meter)

wb:

Wet basis

m :

Mass (kilograms)

M 0 :

Initial moisture content (kilograms per kilogram dry basis)

V b :

Bulk volume (cubic meters)

ANOVA:

Analysis of variance

AOC:

Antioxidant capacity

CD:

Convective drying

CPD:

Convective pre-drying

DSA:

Descriptive sensory analysis

dw:

Dry weight

EA:

Ellagic acid

FD:

Freeze drying

HPLC:

High-performance liquid chromatography

PC:

Punicalagins

PG:

Pomegranate

TP:

Total polyphenols

VMD:

Vacuum–microwave drying

VMFD:

Vacuum–microwave finish drying

VWP:

Volume of woody portion

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Acknowledgments

The authors want to thank Frutas Mira Hermanos S.L. (Elche, Alicante, España) for providing the fresh pomegranate samples.

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Authors and Affiliations

  1. Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain

    Ángel Calín-Sánchez & Ángel A. Carbonell-Barrachina

  2. Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630, Wrocław, Poland

    Adam Figiel & Krzysztof Lech

  3. Departamento de Producción Vegetal y Microbiología. Grupo de Fruticultura y Técnicas de Producción, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain

    Francisca Hernández & Pablo Melgarejo

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  1. Ángel Calín-Sánchez
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  2. Adam Figiel
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  3. Francisca Hernández
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  6. Ángel A. Carbonell-Barrachina
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Correspondence to Ángel Calín-Sánchez.

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Calín-Sánchez, Á., Figiel, A., Hernández, F. et al. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method. Food Bioprocess Technol 6, 1644–1654 (2013). https://doi.org/10.1007/s11947-012-0790-0

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