Effects of microwave drying on physicochemical characteristics, microstructure and antioxidant activities of date fruit powders

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-14 DOI:10.1007/s11694-025-03336-0

Yassine Noui, Adel Lekbir, Hamza Moussa, Maamar Haffas, Abla Bousselma, Samir Hameurlaine, Hichem Tahraoui, Jie Zhang, Fehmi Boufahja, Hamdi Bendif, Abdeltif Amrane, Walid Elfalleh

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Abstract

This study compared the Degla-Beida (DB) and Mech-Degla (MD) date varieties in terms of morphological attributes, biochemical composition, microwave drying kinetics and functional characteristics. DB dates were larger and heavier than MD dates, with higher sugar (72.41%) and ash content (2.04%). Both varieties reached 5–7% moisture content, with DB being slightly higher. DB powder contained more sugars (76.10%) and lipids (0.49%) and showed higher polyphenols (1046.01 mg GAE/100g), flavonoids (298.67 mg QE/100g), and antioxidant activity (IC₅₀ DPPH: 0.40 mg/ml, IC₅₀ ABTS: 0.73 mg/ml) compared to MD. MD powder demonstrated superior water retention (98.33%) and flow properties (Carr’s index: 5.78, Hausner ratio: 1.07). FTIR analysis showed that microwave drying preserved essential bonds in both powders, while SEM revealed crystalline morphology in MD and densely packed fibers in DB. This study highlights the nutritional, functional, and industrial importance of these date varieties after MW processing.

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微波干燥对枣果粉理化特性、微观结构及抗氧化活性的影响

本研究比较了Degla-Beida （DB）和Mech-Degla （MD）枣品种的形态特征、生化组成、微波干燥动力学和功能特性。DB枣比MD枣更大、更重，含糖量和灰分含量分别为72.41%和2.04%。两个品种的水分含量均达到5-7%，DB略高。与MD相比，DB粉的糖含量（76.10%）和脂质含量（0.49%）更高，多酚含量（1046.01 mg GAE/100g）、黄酮类化合物含量（298.67 mg QE/100g）和抗氧化活性（IC50 DPPH: 0.40 mg/ml, IC50 ABTS: 0.73 mg/ml）更高，保水性（98.33%）和流动性（卡尔指数：5.78，豪斯纳比：1.07）更好。FTIR分析表明，微波干燥使两种粉末的基本键保持不变，而SEM显示MD为结晶形态，DB为致密的纤维。本研究强调了这些枣品种经过MW加工后的营养、功能和工业重要性。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.