Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods
In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produced using FD and SD was 23.75 and 21.25 g/100 g, res...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-08-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Physicochemical-Properties-Antioxidant-Capacity-and-Sensory-Acceptability-of-Instant,191929,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849702369594441728 |
|---|---|
| author | Cemalettin Baltaci Dilara Erkmen Bostanci Rahime Altintaş Yusuf Dalkiran Arda Akdoğan Onur Tolga Okan |
| author_facet | Cemalettin Baltaci Dilara Erkmen Bostanci Rahime Altintaş Yusuf Dalkiran Arda Akdoğan Onur Tolga Okan |
| author_sort | Cemalettin Baltaci |
| collection | DOAJ |
| description | In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produced using FD and SD was 23.75 and 21.25 g/100 g, respectively. The total color difference between the FD and SD tea was 50.74, with the SD sample exhibiting higher redness and yellowness. The FD tea was richer in ascorbic acid than SD tea (67.2 and 59.4 mg/100 g dry weight, DW, respectively). The mineral content ranged from 0.20 mg/kg DW (copper) to 2,837 mg/kg DW (potassium) in SD tea, and from 0.31 mg/kg DW (copper) to 3,083 mg/kg DW (potassium) in FD samples. The total phenolic content was 1,315 and 1,495 mg GAE/100 g DW of SD and FD samples, respectively. The antioxidant capacity of instant rosehip teas was determined as total antioxidant capacity, ferric reducing antioxidant power and DPPH radical scavenging activity. In all these assays, FD tea was found to have a higher antioxidant capacity. In the phenolic profile determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) technique, protocatechuic acid dominated in instant rosehip teas prepared using both methods. The main flavonoids identified were quercetin, quercitrin, hyperoside and luteolin 7-glucoside. Following the sensory analysis, the panelists have generally preferred the FD tea in terms of aroma and flavor, while opting for the SD tea in terms of appearance and color. In conclusion, although freeze-drying allowed obtaining a product with a higher antioxidant capacity and antioxidant content than spray-drying, both drying methods may be considered suitable for the production of instant rosehip teas and ensure obtaining a functional food product. |
| format | Article |
| id | doaj-art-22e6298077b849e8bb9dacd86c5d144f |
| institution | DOAJ |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-22e6298077b849e8bb9dacd86c5d144f2025-08-20T03:17:40ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-08-0174324425410.31883/pjfns/191929191929Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying MethodsCemalettin Baltaci0https://orcid.org/0000-0002-4336-4002Dilara Erkmen Bostanci1https://orcid.org/0000-0003-1646-8030Rahime Altintaş2https://orcid.org/0000-0003-0740-2312Yusuf Dalkiran3https://orcid.org/0000-0002-5248-7178Arda Akdoğan4https://orcid.org/0000-0002-8537-5914Onur Tolga Okan5https://orcid.org/0000-0002-9771-3255Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, TurkeyDepartment of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, TurkeyDepartment of Genetics and Bioengineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, TurkeyDepartment of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, TurkeyDepartment of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, 29000 Gümüşhane, TurkeyDepartment of Chemistry and Chemical Processes Technology, Maçka Vocational School, Karadeniz Technical University, 61750 Trabzon, TurkeyIn this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produced using FD and SD was 23.75 and 21.25 g/100 g, respectively. The total color difference between the FD and SD tea was 50.74, with the SD sample exhibiting higher redness and yellowness. The FD tea was richer in ascorbic acid than SD tea (67.2 and 59.4 mg/100 g dry weight, DW, respectively). The mineral content ranged from 0.20 mg/kg DW (copper) to 2,837 mg/kg DW (potassium) in SD tea, and from 0.31 mg/kg DW (copper) to 3,083 mg/kg DW (potassium) in FD samples. The total phenolic content was 1,315 and 1,495 mg GAE/100 g DW of SD and FD samples, respectively. The antioxidant capacity of instant rosehip teas was determined as total antioxidant capacity, ferric reducing antioxidant power and DPPH radical scavenging activity. In all these assays, FD tea was found to have a higher antioxidant capacity. In the phenolic profile determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) technique, protocatechuic acid dominated in instant rosehip teas prepared using both methods. The main flavonoids identified were quercetin, quercitrin, hyperoside and luteolin 7-glucoside. Following the sensory analysis, the panelists have generally preferred the FD tea in terms of aroma and flavor, while opting for the SD tea in terms of appearance and color. In conclusion, although freeze-drying allowed obtaining a product with a higher antioxidant capacity and antioxidant content than spray-drying, both drying methods may be considered suitable for the production of instant rosehip teas and ensure obtaining a functional food product.https://journal.pan.olsztyn.pl/Physicochemical-Properties-Antioxidant-Capacity-and-Sensory-Acceptability-of-Instant,191929,0,2.htmlantioxidantsrosa caninainstant beveragelyophilizationphenolicssoluble powder |
| spellingShingle | Cemalettin Baltaci Dilara Erkmen Bostanci Rahime Altintaş Yusuf Dalkiran Arda Akdoğan Onur Tolga Okan Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods Polish Journal of Food and Nutrition Sciences antioxidants rosa canina instant beverage lyophilization phenolics soluble powder |
| title | Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods |
| title_full | Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods |
| title_fullStr | Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods |
| title_full_unstemmed | Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods |
| title_short | Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods |
| title_sort | physicochemical properties antioxidant capacity and sensory acceptability of instant rosehip teas prepared by spray drying and freeze drying methods |
| topic | antioxidants rosa canina instant beverage lyophilization phenolics soluble powder |
| url | https://journal.pan.olsztyn.pl/Physicochemical-Properties-Antioxidant-Capacity-and-Sensory-Acceptability-of-Instant,191929,0,2.html |
| work_keys_str_mv | AT cemalettinbaltaci physicochemicalpropertiesantioxidantcapacityandsensoryacceptabilityofinstantrosehipteaspreparedbyspraydryingandfreezedryingmethods AT dilaraerkmenbostanci physicochemicalpropertiesantioxidantcapacityandsensoryacceptabilityofinstantrosehipteaspreparedbyspraydryingandfreezedryingmethods AT rahimealtintas physicochemicalpropertiesantioxidantcapacityandsensoryacceptabilityofinstantrosehipteaspreparedbyspraydryingandfreezedryingmethods AT yusufdalkiran physicochemicalpropertiesantioxidantcapacityandsensoryacceptabilityofinstantrosehipteaspreparedbyspraydryingandfreezedryingmethods AT ardaakdogan physicochemicalpropertiesantioxidantcapacityandsensoryacceptabilityofinstantrosehipteaspreparedbyspraydryingandfreezedryingmethods AT onurtolgaokan physicochemicalpropertiesantioxidantcapacityandsensoryacceptabilityofinstantrosehipteaspreparedbyspraydryingandfreezedryingmethods |