Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland.
Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University Science and Technology Research and Application Center (DUBTAM), 21280 Diyarbakır, Türkiye.
Molecules. 2024 Feb 5;29(3):742. doi: 10.3390/molecules29030742.
Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.
梨渣是榨汁生产的副产品，是一种具有生物活性的化合物的宝贵资源，对人类健康有潜在的益处。本研究旨在评估干燥方法和温度对梨渣的影响，特别是关注干燥动力学、粉碎特性、颜色、酚类成分（LC-MS/MS）和粉末的抗氧化活性。在 40°C 下使用接触法并结合微波辅助干燥的方法用时最短，而与没有微波辅助的接触干燥相比，冷冻干燥用时更短。冷冻干燥的梨渣更亮且更容易粉碎。与接触干燥的梨渣相比，冻干样品的总酚含量更高，抗氧化活性也增强。共鉴定出 21 种酚类化合物，其中以奎宁酸、绿原酸和原儿茶酸为主。类黄酮主要为异槲皮苷和芦丁。在 60°C 下通过接触干燥的梨渣含有更多的奎宁酸和原儿茶酸，而在相同温度下冷冻干燥的梨渣则含有更多的绿原酸、表儿茶素和儿茶素。某些酚类成分的含量，如没食子酸和表儿茶素，也取决于所施加的干燥温度。
