Premium
Modeling of drying and rehydration kinetics of Rosa pimpinellifolia fruits: Toward formulation and optimization of a new tea with high antioxidant properties
Author(s) -
Pashazadeh Hojjat,
Zannou Oscar,
Koca Ilkay
Publication year - 2020
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13486
Subject(s) - antioxidant , antioxidant capacity , food science , chemistry , response surface methodology , black tea , chromatography , biochemistry
Rosa pimpinellifolia is the black of rosehips having many uses in the food and pharmaceutical industries. The modeling of drying and rehydration kinetics of the fruits as well as the optimization of preparation conditions of a new tea was investigated. Empirical models were applied to predict the drying and rehydration behaviors of R. pimpinellifolia fruits. Response surface methodology was used to optimize the tea preparation together with antioxidant properties. The analysis of drying behavior of the fruits revealed that they dried faster at higher temperatures (70–90°C/1.75 m/s); however, the antioxidant properties were most preserved at 70°C. Midilli model was the best‐fitted model describing the drying kinetic of the fruits. The rehydration capacity was more effective at 60°C compared to 20 and 40°C. Peleg, Vega‐Gálvez, and Weibull models depicted better the rehydration behavior of these fruits. The teas were prepared with the fruits dried that 70°C/1.75 m/s since they displayed the highest antioxidant properties. The optimum conditions were 15 min decoction time and 1.5 g solid‐to‐liquid ratio. Higher antioxidant properties were observed in R. pimpinellifolia tea when compared to fresh and dried fruit. These findings showed that R. pimpinellifolia fruits are valuables as an industrial product. Practical Applications The drying conditions to have a dried fruit with high antioxidant properties were determined. The dried food is afforded in off‐seasons. Mathematical models were successfully applied to describe the drying and rehydration kinetics of R. pimpinellifolia . Midilli model was the most fitted model to predict the drying kinetics of R. pimpinellifolia . Peleg, Vega‐Gálvez, and Weibull models depicted better the rehydration kinetics of R. pimpinellifolia at 20, 40, and 60°C. A new fruit tea was formulated from the dried fruits. This tea is a functional food having great antioxidant properties.