Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods

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dc.contributor.authorPolat, Suleyman
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:30:10Z
dc.date.available2025-01-06T17:30:10Z
dc.date.issued2022
dc.description.abstractBlack carrot pomace is a juice industry by-product that can be easily spoiled due to its high moisture content and usually considered as waste; however, it is a valuable product with high amount of bioactive compounds that can be recovered for further application in several industrial fields. Drying is an effective method for the preservation of this product. Thus, the influence of five drying methods (FD: freeze drying, MWD: microwave drying, CD: convective drying, VCD: vacuum/convective drying, CHD: conductive hydro drying) on colour, phenolics and volatiles of pomace were investigated. Findings revealed that drying process decreased the amount of anthocyanins, colourless phenolics and volatile compounds. CHD resulted in similar colour quality and yielded a better preservation of colour and phenolics while FD provided dried sample with an aroma quality similar to fresh sample. The shorter duration of the CHD makes it a better choice. © 2021 Elsevier Ltd
dc.identifier.doi10.1016/j.foodchem.2021.130941
dc.identifier.issn0308-8146
dc.identifier.pmid34479009
dc.identifier.scopus2-s2.0-85113917767
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.130941
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1478
dc.identifier.volume369
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAroma
dc.subjectBlack carrot
dc.subjectColour
dc.subjectDrying
dc.subjectPhenolic compounds
dc.subjectPomace
dc.titleComparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods
dc.typeArticle

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