The Use of Sorrel (Rumex Acetosella) Extract and Dia Natura Base As Natural Pre-Treatments and Its Expected Effects for Color Preservation in Dried Citrus Fruits
DOI:
https://doi.org/10.65888/icraft.2.1.27Keywords:
Citrus, Drying, Sorrel, Rumex acetosella, Pre-treatment, Dia Natura BaseAbstract
Drying is one of the oldest and most common methods for food preservation, aiming to reduce water content to inhibit microbial and enzymatic activity. However, the thermal process, partic-ularly hot-air drying, often leads to significant degradation of product quality, including undesirable color changes and the loss of vital nutritional components. Previous studies on citrus drying have con-sistently reported significant losses in ascorbic acid (Vitamin C), total phenolic content, and antioxidant capacity, with the drying technique and temperature being critical factors (Karabacak et al., 2020; Bozkır, 2020; İsmail et al., 2024). To mitigate this degradation, pre-treatments are widely applied. Conventional methods often involve inorganic solutions such as sulfuring or alkaline baths, which have raised significant health concerns. Consequently, there is a growing demand for safe, effective, and natural pre-treatment alternatives that do not impart off-flavors or odors. While antioxidant solutions like ascorbic and citric acid are used (Soydan, 2019), the exploration of novel, plant-based extracts is a key research gap. This study aims to investigate the efficacy of sorrel (Rumex acetosella) extract and a commercial natural preservative, Dia Natura Base, as novel pre-treatments for preserving quality in dried citrus slices (orange, tangerine, and grapefruit). Sorrel is known to be rich in antioxidants and vitamins A, B, and C (ascorbic acid) (Baytop, 1984; Zeybek & Zeybek, 2002), and its extracts have demonstrated antimicrobial and antiviral proper-ties (Ilçım et al., 1998; Bütüner, 2022). To date, while the drying kinetics of sorrel leaves have been studied (Açıkalın, 2021), its extract has not been utilized as a pre-treatment agent in fruit drying, rep-resenting a significant novelty. In this research, citrus slices of varying thicknesses (3, 5, and 7 mm) will be subjected to hot-air drying at five different temperatures (50, 55, 60, 65, and 70 °C). The pre-treatments will involve dipping the slices in sorrel extract and Dia Natura Base solutions at different concentrations (5%, 10%, 25%) and durations (5, 7, 10 min). Quality parameters will be assessed by measuring color change ($L^{*}a^{*}b^{*}$), ascorbic acid content via HPLC (Sdiri et al., 2012), HMF content (Tontul & Topuz, 2017), and functional group changes via FTIR. Furthermore, the stability of these quality pa-rameters will be evaluated during a 4- and 6-month shelf-life study. This project is expected to validate a natural, organic pre-treatment method that can enhance the quality and safety of dried citrus products.
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