ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2020
Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.).
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Phytochemicals, Extraction Methods, Health Benefits, and Applications of Loquat (Food science & nutrition · 2025Review
- Nutritional and Technological Properties of Albino Peach Palm (Foods (Basel, Switzerland) · 2023Article
- Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study.Foods (Basel, Switzerland) · 2023Article
- Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods.Molecules (Basel, Switzerland) · 2021Article
- LED Enhances Plant Performance and Both Carotenoids and Nitrates Profiles in Lettuce.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Foods (Basel, Switzerland) · 2020Article
- Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods.Molecules (Basel, Switzerland) · 2020Article
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Authors and funding
8 authors.
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Abstract
The consumption of loquat fruits is highly appreciated for their carotenoid content and valuable sensory notes, but it is limited due to the low shelf-life. An on-line temperature controlled microwave system based on infrared thermography was used to dry three different loquat cultivar at 60 °C. The time to reach the target value of 23% moisture content was about 105 min in Claudia fruits and 162 min in Virticchiara and Peluche. Seven carotenoids were identified in loquat fruits, among these the major were all-trans-β-carotene in Virticchiara and Claudia. Virticchiara had the major total carotenoid content (206 μg/g dry basis), followed by Peluche (158 μg/g d.b.) and Claudia (41 μg/g d.b.). The loss of carotenoids after drying ranged between 24% (Peluche) and 41% (Claudia). Carotenoids that showed a higher loss were on average: lutein (70%) and zeaxhantin (51%). Thirty-five volatile compounds were identified in fresh and dried loquats: the aldehydes were the most abundant class. After drying, aldehydes declined slightly, with alcohols falling more sharply. The shortened times by using temperature-controlled microwave heating with infrared thermography have guaranteed a fair quality of the dried loquats from the nutritional and sensory point of view, variable among the three cultivars.
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