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Effects of Different Osmotic Pre-Treatments on the Drying Characteristics, Modeling and Physicochemical Properties of Momordica charantia L. Slices

Author

Listed:
  • Tugce Ozsan Kilic

    (Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya 07070, Turkey)

  • Ismail Boyar

    (Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture, Akdeniz University, Antalya 07070, Turkey)

  • Cuneyt Dincer

    (Department of Food Processing, Akdeniz University Finike Vocational School, Antalya 07740, Turkey
    Food Safety and Agricultural Research Center, Akdeniz University, Antalya 07070, Turkey)

  • Can Ertekin

    (Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture, Akdeniz University, Antalya 07070, Turkey)

  • Ahmet Naci Onus

    (Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya 07070, Turkey)

Abstract

A significant vegetable in the Cucurbitaceae family, the bitter gourd ( Momordica charantia L.) is widely recognized for its beneficial health properties, including anti-diabetic, anti-carcinogenic, anti-inflammatory, anti-ulcer, antiviral activities. With a total of three Brix values (50, 60, and 70) and three different dipping times (10, 20, and 30 h), the goal of the current study was to identify the proper sugar and grape molasses solutions (pekmez) and dipping times for osmotic pre-treatments of bitter gourd samples to make it sweet and widely consumed. In the present study, mathematical modeling of drying processes, moisture content and water activity, total color changes, total phenolic content-antioxidant activity, and carotenoid contents were assessed. As a result of 13 different mathematical modeling tests, “Diffusion Approach”, “Logarithmic” and “Midilli et al.” models were the best models, giving the highest R 2 and lowest X 2 -RMSE values. There were samples that were dipped at 50 °Brix grape molasses, which decreased below the 10% wet basis (w.b.) limit in the shortest time with 180 min, in a 10 h dipping time. The samples were dipped in 60 °Brix sugar, which fell below the same limit in the shortest time with 135 and 165 min, respectively, at 20 and 30 h dipping times. The highest total phenolic and carotenoid contents were found in 30 h dipping time in 60 °Brix grape molasses with 8296.87 mg/kg and 10 h dipping time in 50 °Brix sugar solutions with 89.22 mg/kg, respectively. While the phenolic content was higher in all samples dipped in grape molasses, the carotenoid content was higher in all samples dipped in sugar, which was one of the most important results of the study.

Suggested Citation

  • Tugce Ozsan Kilic & Ismail Boyar & Cuneyt Dincer & Can Ertekin & Ahmet Naci Onus, 2023. "Effects of Different Osmotic Pre-Treatments on the Drying Characteristics, Modeling and Physicochemical Properties of Momordica charantia L. Slices," Agriculture, MDPI, vol. 13(10), pages 1-21, September.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:10:p:1887-:d:1248773
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    References listed on IDEAS

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    1. Hasmet Emre Akman & Ismail Boyar & Sadiye Gozlekci & Onur Saracoglu & Can Ertekin, 2022. "Effects of Convective Drying of Quince Fruit ( Cydonia oblonga ) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments," Agriculture, MDPI, vol. 12(8), pages 1-16, August.
    2. Yaldiz, Osman & Ertekin, Can & Uzun, H.Ibrahim, 2001. "Mathematical modeling of thin layer solar drying of sultana grapes," Energy, Elsevier, vol. 26(5), pages 457-465.
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    1. Sławomir Francik & Bogusława Łapczyńska-Kordon & Michał Hajos & Grzegorz Basista & Agnieszka Zawiślak & Renata Francik, 2024. "Modeling the Drying Process of Onion Slices Using Artificial Neural Networks," Energies, MDPI, vol. 17(13), pages 1-24, June.
    2. Anna Sadowska & Katarzyna Najman & Franciszek Świderski, 2024. "Research Progress of the Functional Properties of Fruit and Vegetables and Their Preserves," Agriculture, MDPI, vol. 14(5), pages 1-3, April.

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