DEHYDRATION KINETICS AND CHANGES OF BIOACTIVE COMPOUNDS OF TULIP AND POPPY PETALS AS A NATURAL COLORANT UNDER VACUUM AND OVEN CONDITIONS


KARASU S. , KILICLI M., Baslar M. , ARICI M. , SAĞDIÇ O. , KARAAGACLI M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.39, no.6, pp.2096-2106, 2015 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 6
  • Publication Date: 2015
  • Doi Number: 10.1111/jfpp.12453
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Page Numbers: pp.2096-2106

Abstract

The aim of this study was to investigate the drying kinetics and thermal degradation of anthocyanin and other phenolic compounds of tulip and poppy petals, as potential source of natural colorant, under both oven and vacuum drying processes at 45, 55 and 65C. The novelty of the study is to be the first attempt on the anthocyanin degradation and drying characteristic of tulip and poppy petals during drying process. Drying rate in vacuum drying was greater than that of oven drying. Drying characteristic of the petals was described by selected six thin layer models. Midilli-Kucuk model was found to be the best model (R-2 > 0.99). Vacuum drying at 55C was the best suitable drying condition for the preservation of anthocyanin content. Total color differences (Delta E) significantly changed, depending on the drying temperature. Lowest Delta E values were obtained in samples dried at 45C for tulip petals and at 65C for poppy petals.