Journal Article

·2021 OPEN ACCESS

Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Irem OZAY-ARANCIOGLU YTU , Hatice Beki̇roğlu YTU , Ayşe Karadağ YTU , Öznur Saroğlu YTU , Zeynep Hazal Tekin‐Cakmak YTU , Salih Karasu YTU

Food Science and Technology

Abstract

This study aimed to investigate the effect of different drying methods on the drying kinetic, total bioactive content, in-vitro bioaccessibility of bioactive compounds, and color and microstructural properties of pomegranate arils. Drying methods significantly affected all selected parameters of dried pomegranate arils (P

Keywords

Aril DPPH Vacuum drying Chemistry Food science Freeze-drying ABTS Shrinkage Antioxidant Chromatography Materials science Organic chemistry

Subject Areas

Pomegranate: compositions and health benefits ·Nutrition and Dietetics ·Health Sciences
Phytochemicals and Antioxidant Activities ·Biochemistry ·Health Sciences
Food Drying and Modeling ·Food Science ·Life Sciences

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