Aydın Adnan Menderes University, Köşk Vocational School, 09010, Aydın, Turkey.
Aydın Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey.
An Acad Bras Cienc. 2022 Aug 1;94(2):e20201277. doi: 10.1590/0001-3765202220201277. eCollection 2022.
Strawberry is one of the most important soft fruit in food industry. With its flavor and antioxidant content, it is widely used mainly in confectionery and beverage industry. Strawberries are perishable and this limits their usage in foods. For that reason, drying is one of the solutions to make them durable. The aim of this study is to analyze certain quality parameters and headspace volatiles of hot air-dried 'Florida Fortuna' and 'Osmanlı' strawberries (Fragaria xananassa) at 50, 60 and 70°C. The results showed that drying the strawberry samples at high drying temperature caused a decrease in acidity and bulk density and a deterioration in ascorbic acid content. However, total phenolic contents and total color difference values of both of strawberry samples increased with drying process. A total of 24 headspace volatiles were detected in dried strawberries. The most abundant volatiles were dimethyl sulfide, acetic acid and acetone. The highest number of compound groups were aldehydes, acids, esters and sugar degradation products, respectively. The highest retention of fresh strawberry volatiles and minimum formation of sugar degradation products were obtained by drying at low temperature.
草莓是食品工业中最重要的软水果之一。因其风味和抗氧化含量，草莓主要广泛应用于糖果和饮料工业。草莓是易腐的，这限制了它们在食品中的使用。因此，干燥是使它们持久耐用的解决方案之一。本研究旨在分析 50、60 和 70°C 热空气干燥的‘佛罗里达福图纳’和‘奥斯曼’草莓（Fragaria xananassa）的某些质量参数和顶空挥发性物质。结果表明，在较高干燥温度下干燥草莓样品会导致酸度和堆密度降低，以及抗坏血酸含量恶化。然而，两种草莓样品的总酚含量和总色差值均随干燥过程而增加。在干燥的草莓中检测到 24 种顶空挥发性物质。最丰富的挥发性物质为二甲基硫、乙酸和丙酮。醛类、酸类、酯类和糖降解产物分别是化合物种类最多的。低温干燥可最大程度地保留新鲜草莓的挥发性物质，最小程度地形成糖降解产物。
