Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices
IntroductionAn effective and efficient drying method for preserving fresh carrots is essential in food processing. Combined drying represents a novel approach that addresses the shortcomings of conventional methods by balancing energy consumption, cost, and product quality.MethodsThis study evaluate...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Horticulture |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fhort.2024.1447957/full |
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| author | Zobabalo Progress Mina Tafadzwa Kaseke Tafadzwa Kaseke Tobi Fadiji Yardjouma Silue Olaniyi Amos Fawole Olaniyi Amos Fawole |
| author_facet | Zobabalo Progress Mina Tafadzwa Kaseke Tafadzwa Kaseke Tobi Fadiji Yardjouma Silue Olaniyi Amos Fawole Olaniyi Amos Fawole |
| author_sort | Zobabalo Progress Mina |
| collection | DOAJ |
| description | IntroductionAn effective and efficient drying method for preserving fresh carrots is essential in food processing. Combined drying represents a novel approach that addresses the shortcomings of conventional methods by balancing energy consumption, cost, and product quality.MethodsThis study evaluated the impact of combining oven drying (OD) with freeze-drying (FD) on drying behavior, energy requirements, costs, enzyme activity, and the physicochemical and sensory properties of dried carrots. Drying conditions included 36 hours of FD, OD, and combinations of OD and FD at 1 h of OD + 21 h of FD (OD1-FD21), 2 h of OD + 18 h of FD (OD2-FD18), 3 h of OD + 15 h of FD (OD3-FD15), and 9 h of OD.Results and discussionCompared to FD alone, the OD-FD combination reduced drying time by 39–50% and decreased energy consumption and costs by 40–56%. FD and OD-FD reduced polyphenol oxidase activity by 71–85% and peroxidase activity by 29–52% compared to OD alone. FD carrot slices retained significantly higher levels of β-carotene (11.67–25.96 mg/100 g DM), lycopene (9.91–21.85 mg/100 g DM), total phenolic content (7.12–10.24 mg GAE/100 g DM), and DPPH radical scavenging activity (16.44–19.38 mM AAE/100 g DM) than OD and OD-FD slices. OD-FD slices exhibited the highest levels of volatile compounds, including aldehydes, terpenes, esters, alcohols, ketones, and acids, indicating superior flavor preservation.ConclusionThe OD2-FD18 combination emerged as the optimal method, significantly reducing energy consumption and costs while maintaining better β-carotene, total phenolic content, DPPH radical scavenging activity, and volatile compound profiles. This study highlights the potential of combined drying methods to enhance drying efficiency and product quality. |
| format | Article |
| id | doaj-art-7b0d891e114a499caff19f512b9ac061 |
| institution | Kabale University |
| issn | 2813-3595 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Horticulture |
| spelling | doaj-art-7b0d891e114a499caff19f512b9ac0612025-01-09T06:11:06ZengFrontiers Media S.A.Frontiers in Horticulture2813-35952025-01-01310.3389/fhort.2024.14479571447957Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slicesZobabalo Progress Mina0Tafadzwa Kaseke1Tafadzwa Kaseke2Tobi Fadiji3Yardjouma Silue4Olaniyi Amos Fawole5Olaniyi Amos Fawole6Postharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South AfricaPostharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South AfricaCenter of Excellence for Molecular Food Sciences, Department of Biochemistry, University of Belgrade – Faculty of Chemistry, Belgrade, SerbiaPlant Science Laboratory, Cranfield University, Cranfield, United KingdomPostharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South AfricaPostharvest and Agroprocessing Research Centre, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg, South AfricaSouth African Research Chairs Initiative in Sustainable Preservation and Agroprocessing Research, University of Johannesburg, Johannesburg, South AfricaIntroductionAn effective and efficient drying method for preserving fresh carrots is essential in food processing. Combined drying represents a novel approach that addresses the shortcomings of conventional methods by balancing energy consumption, cost, and product quality.MethodsThis study evaluated the impact of combining oven drying (OD) with freeze-drying (FD) on drying behavior, energy requirements, costs, enzyme activity, and the physicochemical and sensory properties of dried carrots. Drying conditions included 36 hours of FD, OD, and combinations of OD and FD at 1 h of OD + 21 h of FD (OD1-FD21), 2 h of OD + 18 h of FD (OD2-FD18), 3 h of OD + 15 h of FD (OD3-FD15), and 9 h of OD.Results and discussionCompared to FD alone, the OD-FD combination reduced drying time by 39–50% and decreased energy consumption and costs by 40–56%. FD and OD-FD reduced polyphenol oxidase activity by 71–85% and peroxidase activity by 29–52% compared to OD alone. FD carrot slices retained significantly higher levels of β-carotene (11.67–25.96 mg/100 g DM), lycopene (9.91–21.85 mg/100 g DM), total phenolic content (7.12–10.24 mg GAE/100 g DM), and DPPH radical scavenging activity (16.44–19.38 mM AAE/100 g DM) than OD and OD-FD slices. OD-FD slices exhibited the highest levels of volatile compounds, including aldehydes, terpenes, esters, alcohols, ketones, and acids, indicating superior flavor preservation.ConclusionThe OD2-FD18 combination emerged as the optimal method, significantly reducing energy consumption and costs while maintaining better β-carotene, total phenolic content, DPPH radical scavenging activity, and volatile compound profiles. This study highlights the potential of combined drying methods to enhance drying efficiency and product quality.https://www.frontiersin.org/articles/10.3389/fhort.2024.1447957/fullbioactive compoundsenergy consumptioncarrot slicesfreeze-dryingoven dryingquality attributes |
| spellingShingle | Zobabalo Progress Mina Tafadzwa Kaseke Tafadzwa Kaseke Tobi Fadiji Yardjouma Silue Olaniyi Amos Fawole Olaniyi Amos Fawole Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices Frontiers in Horticulture bioactive compounds energy consumption carrot slices freeze-drying oven drying quality attributes |
| title | Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices |
| title_full | Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices |
| title_fullStr | Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices |
| title_full_unstemmed | Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices |
| title_short | Combined oven/freeze drying as a cost and energy-efficient drying method for preserving quality attributes and volatile compounds of carrot slices |
| title_sort | combined oven freeze drying as a cost and energy efficient drying method for preserving quality attributes and volatile compounds of carrot slices |
| topic | bioactive compounds energy consumption carrot slices freeze-drying oven drying quality attributes |
| url | https://www.frontiersin.org/articles/10.3389/fhort.2024.1447957/full |
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