Effect of different drying methods on the heating under reflux and microwave extraction on techno-functional properties from the Elaeagnus angustifolia L., fruit

Authors:
Sara Zidani, Soussene Boudraa

Volume 26, Issue 2;
Pages: 91-101; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
A microwave heating and extraction process for Russian olive fruit can quickly remove the moisture content and the effect of the functional properties in Russian olive fruit. In this paper, the key parameters for Russian olive fruit to the drying treatments and extraction methods, were performed using microwave-grill- drying at different power (300, 450 and 600 W) and freeze-drying (5 µbar, 68 hours), respectively, and extraction was by microwave at 200 W extracted (EMW) by ethanol and time of extraction is 6 min and second method extraction is a conventional method by heating under reflux (EHUR) extracted by ethanol and time of extraction is 30 min.The Russian olive fruit Freeze dried and extracted by heating under reflux had the highest values of viscosity and total soluble solid (2.37±0.06 and 13.30±0.51 respectively), analyze the drying kinetics and functional properties of E. angustifolia (pulp) dehydrated by microwave – grill-drying (MWGD) and freeze-drying (FD) and extracted by microwave at 200W and heating under reflux. Drying times for dehydration by microwave were lower than for freeze- drying. The drying and extraction methods did significantly affect the functional properties of Russian olives fruits (p ≤ 0.05). In general, Russian olive fruit dehydrated by microwave at 600 W (presented better water and oil absorption properties, solubility and emulsifying properties (220.89±0.60(%), 210.42 ±0.03 (%), 74.49 ±0.09 (%), 26.40±2.90 (%) and 32.12±0.23 (%) respectively) was effective and suiTable for the stabilisation of Russian olive fruit for long term storage, as well as improving some functional properties. The gelling properties of Russian olive powders were very important when dehydrated in microwave at 450, 600 W and extracted by microwave at 200 W (21.42±0.00 (%), and 26.24±0.00 (%) when 2% concentration of Russian olive fruit ) ,is employed in food products. This study shows that Russian olive pulp dehydrated and extracted by microwaves has huge potential to be reprocessed and used as food ingredients as sorbent of water and/or oil, solubility, emulsification
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