Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process
This study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, and sensory attributes of quince tea infusion (QTI). The AA and TPC in the QTI dried i...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723003036 |
| _version_ | 1827823049997549568 |
|---|---|
| author | Fakhreddin Salehi Helia Razavi Kamran Kimia Goharpour |
| author_facet | Fakhreddin Salehi Helia Razavi Kamran Kimia Goharpour |
| author_sort | Fakhreddin Salehi |
| collection | DOAJ |
| description | This study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, and sensory attributes of quince tea infusion (QTI). The AA and TPC in the QTI dried in the IR dryer were higher than in the convective dryer. The TPC and AA of QTI prepared by convective and IR dryers increased when the ultrasound treatment and brewing time were increased. In terms of viscosity and Brix, there was no differences between the QTIs and the average viscosity and density of the samples were 1.79 ± 0.28 mPa.s and 3.18 ± 0.07°Brix, respectively. The QTI prepared by the IR has a reddish-brown hue (higher a* value), but the samples prepared with the convective dryer were yellow (higher b* value). The sensory attributes scores of QTI prepared by IR were higher than those of convection-dried samples. In general, the use of an IR dryer for drying grated quince, ultrasound treatment for 8 min, and brewing time for 30 min is a promising condition for the production of QTI with higher TPC and AA, and with appropriate color and sensorial acceptance. |
| first_indexed | 2024-03-12T02:05:53Z |
| format | Article |
| id | doaj.art-2d494379a433420bbcbb26f850ad3d1c |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-12T02:05:53Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-2d494379a433420bbcbb26f850ad3d1c2023-09-07T04:43:20ZengElsevierUltrasonics Sonochemistry1350-41772023-10-0199106591Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing processFakhreddin Salehi0Helia Razavi Kamran1Kimia Goharpour2Corresponding author.; Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranDepartment of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranDepartment of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranThis study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, and sensory attributes of quince tea infusion (QTI). The AA and TPC in the QTI dried in the IR dryer were higher than in the convective dryer. The TPC and AA of QTI prepared by convective and IR dryers increased when the ultrasound treatment and brewing time were increased. In terms of viscosity and Brix, there was no differences between the QTIs and the average viscosity and density of the samples were 1.79 ± 0.28 mPa.s and 3.18 ± 0.07°Brix, respectively. The QTI prepared by the IR has a reddish-brown hue (higher a* value), but the samples prepared with the convective dryer were yellow (higher b* value). The sensory attributes scores of QTI prepared by IR were higher than those of convection-dried samples. In general, the use of an IR dryer for drying grated quince, ultrasound treatment for 8 min, and brewing time for 30 min is a promising condition for the production of QTI with higher TPC and AA, and with appropriate color and sensorial acceptance.http://www.sciencedirect.com/science/article/pii/S1350417723003036Antioxidant activityBrewing timeColor indexesInfrared |
| spellingShingle | Fakhreddin Salehi Helia Razavi Kamran Kimia Goharpour Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process Ultrasonics Sonochemistry Antioxidant activity Brewing time Color indexes Infrared |
| title | Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process |
| title_full | Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process |
| title_fullStr | Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process |
| title_full_unstemmed | Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process |
| title_short | Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process |
| title_sort | production and evaluation of total phenolics antioxidant activity viscosity color and sensory attributes of quince tea infusion effects of drying method sonication and brewing process |
| topic | Antioxidant activity Brewing time Color indexes Infrared |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723003036 |
| work_keys_str_mv | AT fakhreddinsalehi productionandevaluationoftotalphenolicsantioxidantactivityviscositycolorandsensoryattributesofquinceteainfusioneffectsofdryingmethodsonicationandbrewingprocess AT heliarazavikamran productionandevaluationoftotalphenolicsantioxidantactivityviscositycolorandsensoryattributesofquinceteainfusioneffectsofdryingmethodsonicationandbrewingprocess AT kimiagoharpour productionandevaluationoftotalphenolicsantioxidantactivityviscositycolorandsensoryattributesofquinceteainfusioneffectsofdryingmethodsonicationandbrewingprocess |