Dehydration and Rehydration Kinetics Modeling in the Phytochemical, Aroma, and Antioxidant Capacity of Tree Tomato Fruit Dried With Microwaves and Freeze Driers: A Comparative Study

Abstract

In the present study, we investigated and compared the effect of microwaves and freeze-drying methods on the dehydration and rehydration kinetics in the phenolic, anthocyanin, aroma profiles, and antioxidant properties of tree tomato fruit (Solanum betaceum). The tree tomatoes were dried using microwaves at 350 W, 500 W, and 650 W, and then freeze-dried. The obtained drying curves were processed to find the most suitable mathematical modeling among the different moisture ratio expressions. Total phenolics, total anthocyanins, total flavonoids total carotenoids, vitamin C, Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were tested. Using High performance Liquid Chromatography (HPLC), phenolic and anthocyanin compound profiles were identified. The aroma profile was analyzed using gas chromatography-MS. The Midilli model, among others, precisely describes the dehydration methodology of all used drying methods with the coefficient of determination R-2 = 0.99. On the other hand, the Weibull model precisely describes the rehydration process of the used drying methods (R-2 = 0.99). Physical changes (color, shrinkage) were also studied. The freeze-dried tree tomatoes had a high number of phenolic compounds with 3.94 +/- 0.26 mg GAE/g and total carotenoid compounds with 0.48 +/- 0.04 mu g/g. Epicathechin was the most abundant compound among the tested phenolics, followed by Cathechin. The Pelargonidin-3-glucoside was the most abundant anthocyanin whereas in freeze-dried tree tomatoes, 1.22 +/- 0.01 mg/g. Fifty-four aroma compounds were detected and quantified. Among others, Eucalyptol was one of the most abundant aroma compounds analyzed in dried tree tomato fruit. Freeze-dried tree tomatoes retained most of the antioxidant and flavor compounds analyzed.