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dc.contributor.authorPashazadeh, H
dc.contributor.authorRedha, AA
dc.contributor.authorKoca, I
dc.date.accessioned2023-10-06T07:19:29Z
dc.date.issued2023-10-04
dc.date.updated2023-10-05T21:22:59Z
dc.description.abstractBlack rosehip (Rosa pimpinellifolia) fruit is rich in nutrients that could be valorised and used as a functional food ingredient. Drying can be applied to increase the applications of this fruit. Drying can influence the composition of heat-sensitive phytochemicals and the matrix in terms of the texture and microstructure of the fruit. This study aimed to evaluate the effect of convective drying in terms of drying temperature (50–80 °C) and airflow (0.5–1.5 m/s) on phenolic acids, flavonoids, and anthocyanins content, texture, and microstructure of dried black rosehip fruit. Catechin and epicatechin, as the two main flavonoids, were in their highest concentration in fruits dried at 70 °C. The highest levels of cyanidin-3-glucoside, cyanine chloride, cyanidin-3-rutinoside, and pelargonidin-3-glucoside were determined at 70 °C and 1.5 m/s. The sample dried at 50 °C exhibited the highest concentrations of chlorogenic acid, fumaric acid, gallic acid, protocatechuic acid, quercetin, and quercetin-3-glucoside. The hardness, cohesiveness, and resilience were among the key texture parameters that were affected by drying temperature. The applied drying temperatures and air velocities induced substantial effects on the fruit microstructure. Considering these changes, it is important to assess the bioaccessibility and bioavailability of nutrients from dried black rosehip fruit in future research.en_GB
dc.description.sponsorshipOndokuz Mayıs University Scientific Research Projects Officeen_GB
dc.format.extent105738-105738
dc.identifier.citationVol. 125, article 105738en_GB
dc.identifier.doihttps://doi.org/10.1016/j.jfca.2023.105738
dc.identifier.grantnumberPYO.MUH.1904.20.0011en_GB
dc.identifier.urihttp://hdl.handle.net/10871/134179
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.rights© 2023 The Author(s). Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)en_GB
dc.subjectAnthocyaninsen_GB
dc.subjectBlack rosehipen_GB
dc.subjectDryingen_GB
dc.subjectFlavonoidsen_GB
dc.subjectFruit textureen_GB
dc.subjectPhenolic acidsen_GB
dc.titleEffect of convective drying on phenolic acid, flavonoid and anthocyanin content, texture and microstructure of black rosehip fruiten_GB
dc.typeArticleen_GB
dc.date.available2023-10-06T07:19:29Z
dc.identifier.issn0889-1575
exeter.article-number105738
dc.descriptionThis is the final version. Available on open access from Elsevier via the DOI in this recorden_GB
dc.descriptionAvailability of data and materials: Data available within the article or its supplementary materials.en_GB
dc.identifier.journalJournal of Food Composition and Analysisen_GB
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_GB
dcterms.dateAccepted2023-10-03
rioxxterms.versionVoRen_GB
rioxxterms.licenseref.startdate2023-10-04
rioxxterms.typeJournal Article/Reviewen_GB
refterms.dateFCD2023-10-06T07:17:23Z
refterms.versionFCDVoR
refterms.dateFOA2023-10-06T07:19:31Z
refterms.panelCen_GB


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© 2023 The Author(s). Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)
Except where otherwise noted, this item's licence is described as © 2023 The Author(s). Published by Elsevier Inc. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)