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.authoridPolat, Suleyman/0000-0002-2112-3136
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorPolat, Suleyman
dc.contributor.authorGuclu, Gamze
dc.contributor.authorKelebek, Hasim
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSelli, Serkan
dc.date.accessioned2024-09-18T20:04:33Z
dc.date.available2024-09-18T20:04:33Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
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.en_US
dc.identifier.doi10.1016/j.foodchem.2021.130941
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid34479009en_US
dc.identifier.scopus2-s2.0-85113917767en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.130941
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8240
dc.identifier.volume369en_US
dc.identifier.wosWOS:000709484300007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlack carroten_US
dc.subjectPomaceen_US
dc.subjectDryingen_US
dc.subjectColouren_US
dc.subjectPhenolic compoundsen_US
dc.subjectAromaen_US
dc.titleComparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methodsen_US
dc.typeArticleen_US

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