Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties
This study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to identify the optimal conditions that balance process eff...
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2024-11-01
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| author | José P. Tejeda-Miramontes Brenda C. Espinoza-Paredes Ana Zatarain-Palffy Tomás García-Cayuela Viridiana Tejada-Ortigoza Luis Eduardo Garcia-Amezquita |
| author_facet | José P. Tejeda-Miramontes Brenda C. Espinoza-Paredes Ana Zatarain-Palffy Tomás García-Cayuela Viridiana Tejada-Ortigoza Luis Eduardo Garcia-Amezquita |
| author_sort | José P. Tejeda-Miramontes |
| collection | DOAJ |
| description | This study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to identify the optimal conditions that balance process efficiency and preservation of functional and bioactive properties. The best results were achieved at 70 °C, where a high drying rate (<i>DR</i>) of 0.46 kg H<sub>2</sub>O·kg<sup>−1</sup> db·min<sup>−1</sup>, effective moisture diffusivity (<i>D</i><sub>eff</sub>) of 1.53 × 10<sup>−10</sup> m<sup>2</sup>·s<sup>−1</sup>, and activation energy (<i>E</i><sub>a</sub>) of 34.90 kJ·mol<sup>−1</sup> were observed. The Page model accurately represented the drying behavior (<i>R</i><sup>2</sup> = 0.9965−0.9997). Total dietary fiber (TDF) content remained stable across temperatures (52.52–64.76 g·100 g<sup>−1</sup> db), while soluble dietary fiber (SDF) increased by 43.40%, resulting in a solubility (SOL) of 71.8%, water-holding capacity (WHC) of 8.2 mL·g<sup>−1</sup> db, and oil-holding capacity (OHC) of 3.0 mL·g<sup>−1</sup> db. High retention of bioactive compounds was achieved at 70 °C, including phenolics (32.10 mg GAE·g<sup>−1</sup> db) and anthocyanins (25.84 mg C3G·g<sup>−1</sup> db), resulting in significant antioxidant activities (DPPH: 33.29 mg AAE·g<sup>−1</sup> db, IC<sub>50</sub> 0.016 mg·mL<sup>−1</sup>; ABTS: 35.85 mg AAE·g<sup>−1</sup> db, IC<sub>50</sub> 0.029 mg·mL<sup>−1</sup>). These findings demonstrated the potential of convective drying at 70 °C to efficiently transform raspberry pomace into a high-quality functional ingredient. This process promotes sustainable production and waste reduction in the berry industry. |
| format | Article |
| id | doaj-art-01202f1fcd7e44d4a9e91af115fe5fc8 |
| institution | OA Journals |
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| publishDate | 2024-11-01 |
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| spelling | doaj-art-01202f1fcd7e44d4a9e91af115fe5fc82025-08-20T01:53:49ZengMDPI AGFoods2304-81582024-11-011322359710.3390/foods13223597Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive PropertiesJosé P. Tejeda-Miramontes0Brenda C. Espinoza-Paredes1Ana Zatarain-Palffy2Tomás García-Cayuela3Viridiana Tejada-Ortigoza4Luis Eduardo Garcia-Amezquita5Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Guadalajara, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Guadalajara, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Guadalajara, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Guadalajara, Ave. General Ramón Corona 2514, Zapopan 45138, MexicoTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey 64849, MexicoTecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey 64849, MexicoThis study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to identify the optimal conditions that balance process efficiency and preservation of functional and bioactive properties. The best results were achieved at 70 °C, where a high drying rate (<i>DR</i>) of 0.46 kg H<sub>2</sub>O·kg<sup>−1</sup> db·min<sup>−1</sup>, effective moisture diffusivity (<i>D</i><sub>eff</sub>) of 1.53 × 10<sup>−10</sup> m<sup>2</sup>·s<sup>−1</sup>, and activation energy (<i>E</i><sub>a</sub>) of 34.90 kJ·mol<sup>−1</sup> were observed. The Page model accurately represented the drying behavior (<i>R</i><sup>2</sup> = 0.9965−0.9997). Total dietary fiber (TDF) content remained stable across temperatures (52.52–64.76 g·100 g<sup>−1</sup> db), while soluble dietary fiber (SDF) increased by 43.40%, resulting in a solubility (SOL) of 71.8%, water-holding capacity (WHC) of 8.2 mL·g<sup>−1</sup> db, and oil-holding capacity (OHC) of 3.0 mL·g<sup>−1</sup> db. High retention of bioactive compounds was achieved at 70 °C, including phenolics (32.10 mg GAE·g<sup>−1</sup> db) and anthocyanins (25.84 mg C3G·g<sup>−1</sup> db), resulting in significant antioxidant activities (DPPH: 33.29 mg AAE·g<sup>−1</sup> db, IC<sub>50</sub> 0.016 mg·mL<sup>−1</sup>; ABTS: 35.85 mg AAE·g<sup>−1</sup> db, IC<sub>50</sub> 0.029 mg·mL<sup>−1</sup>). These findings demonstrated the potential of convective drying at 70 °C to efficiently transform raspberry pomace into a high-quality functional ingredient. This process promotes sustainable production and waste reduction in the berry industry.https://www.mdpi.com/2304-8158/13/22/3597raspberry pomaceconvective dryingdrying kineticsmathematical modelingdietary fibertechno-functional properties |
| spellingShingle | José P. Tejeda-Miramontes Brenda C. Espinoza-Paredes Ana Zatarain-Palffy Tomás García-Cayuela Viridiana Tejada-Ortigoza Luis Eduardo Garcia-Amezquita Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties Foods raspberry pomace convective drying drying kinetics mathematical modeling dietary fiber techno-functional properties |
| title | Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties |
| title_full | Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties |
| title_fullStr | Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties |
| title_full_unstemmed | Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties |
| title_short | Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties |
| title_sort | process modeling and convective drying optimization of raspberry pomace as a fiber rich functional ingredient effect on techno functional and bioactive properties |
| topic | raspberry pomace convective drying drying kinetics mathematical modeling dietary fiber techno-functional properties |
| url | https://www.mdpi.com/2304-8158/13/22/3597 |
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