Cano-Lamadrid Marina, Lech Krzysztof, Calín-Sánchez Ángel, Rosas-Burgos Ema Carina, Figiel Adam, Wojdyło Aneta, Wasilewska Malwina, Carbonell-Barrachina Ángel A
1Department of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante Spain.
2Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37/41 Chełmońskiego Street, 51-630 Wrocław, Poland.
J Food Sci Technol. 2018 Mar;55(3):1074-1082. doi: 10.1007/s13197-017-3022-9. Epub 2018 Jan 13.
During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD-VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated. The shortest treatments were VMD at 240 and 360 W (52 and 33 min, respectively); besides, these treatments led to interesting values of the green-red coordinate, *, (12.2 and 4.1, respectively), total phenolic content (4.0 and 4.1 mg eq gallic acid g dry weight, respectively), and antioxidant activity (30.8 and 29.0 µmol g dry weight, respectively). On the other hand, this study demonstrated that this co-product is a rich source of punicic acid (average value = 66.4%), being a good opportunity for the pharmaceutical and nutraceutical industries. Moreover, no significant changes in the fatty acid profile was observed as affected by the drying treatments, and no off-flavors were generated by any of the drying methods.
在石榴汁的工业生产过程中，会产生大量的果渣。这项工作的目的是找到干燥石榴果渣的有效方法，为这种副产品开拓新的商业应用。研究了三种干燥方法的效果：（i）在50、60和70°C下进行对流干燥（CD）；（ii）在240、360和480W下进行真空微波干燥（VMD）；（iii）一种联合方法（CPD-VMFD），即先进行对流预干燥（60°C），然后进行真空微波终干燥（360W），并评估了这些方法对PomP（仅通过挤压石榴籽制备石榴汁后得到的石榴果渣）干燥动力学和品质的影响。最短的处理时间是240W和360W的VMD（分别为52分钟和33分钟）；此外，这些处理得到了有趣的绿红坐标*值（分别为12.2和4.1）、总酚含量（分别为4.0和4.1mg当量没食子酸/克干重）以及抗氧化活性（分别为30.8和29.0微摩尔/克干重）。另一方面，本研究表明这种副产品是石榴酸的丰富来源（平均值=66.4%），这对制药和营养保健品行业来说是一个好机会。此外，未观察到干燥处理对脂肪酸谱有显著影响，且任何一种干燥方法均未产生异味。
