RESEARCH PAPER
Broccoli pomace: effect of drying methods and temperature on the grinding process and physicochemical properties
1
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
2
Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University Science and Technology Research and Application Center (DUBTAM), 21280, Diyarbakır, Turkey
3
Department of Molecular Biology and Genetics, Faculty of Science and Art, 12000, Bingöl University, Bingöl, Turkey
Final revision date: 2024-08-22
Acceptance date: 2024-09-01
Publication date: 2024-10-21
Corresponding author
Dariusz Dziki
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Poland
Int. Agrophys. 2024, 38(4): 423-436
HIGHLIGHTS
- Lyophilized broccoli pomace exhibited excellent grindingability.
- The quinic acid and fumaric acid were dominant in dried pomace
- Contact drying at 80°C is recommended method for drying broccoli pomace
- The lyophilized pomace was greener compared to contact-dried pomace
KEYWORDS
TOPICS
ABSTRACT
The objective of this study was to evaluate the impact of different drying methods and temperatures on the physicochemical properties of broccoli pomace. The broccoli juice by-product was subjected to contact-drying at temperatures of 40°C (with microwave assistance at 50 W), 60, and 80°C as well as freeze-drying at hotplate temperatures of 20, 40, and 60°C, and then ground into powders. The drying kinetics of the pomace was assessed, along with measurements of water activity, moisture content, grinding efficiency, and energy consumption of pulverizing. Additional evaluations included powder color coordinates, total polyphenol content (determined using Folin-Ciocalteu reagent), antioxidant activity (measured using DPPH and ABTS assays), and a phytochemical analysis using LC-MS/MS. The results indicated that lyophilized broccoli pomace exhibited superior grindability, compared to contact-dried broccoli pomace. The freeze-dried powders were significantly brighter and greener than those obtained through contact-drying. Contact-drying, including microwave-assisted drying, resulted in increased phenolic compound content and enhanced antiradical activity, in comparison to freeze-drying. The phytochemical analysis revealed the highest concentrations of quinic acid and fumaric acid, along with trace amounts of aconitic acid, protocatechuic acid, piceid, coumarin, and astragalin. Based on the antioxidant properties and total polyphenol content, contact drying at 80°C was identified as the optimal method for drying broccoli pomace.
FUNDING
This research was supported by project no. SD.WTP.24.066 provided by University of Life Sciences in Lublin, Poland.
CONFLICT OF INTEREST
The Authors do not declare any conflict of interest.
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