The edible rose (Rosa Crimson Glory) petals were dried using infrared-assisted spouted bed drying technology. The effects of different drying temperature conditions (30, 35, 40, 45, and 50°C, as well as stepped heating drying [SHD] and stepped cooling drying) on the drying characteristics, physicochemical properties, antioxidant capacity, and changes in volatile flavor compounds of the rose petals were investigated. The results showed that the drying time was shortened with increasing drying temperature. Both variable temperature drying processes gave the shortest drying times. Optimal color retention of rose petals was achieved at a constant temperature of 40°C and SHD. Increased drying temperature resulted in higher water-soluble polysaccharide content in the dried rose petals, whereas lower temperatures facilitated anthocyanin preservation. The variable temperature drying processes favored the retention of water-soluble polysaccharides in rose petals, but not anthocyanins. Regarding antioxidant capacity, the samples dried at 40°C and those subjected to the two variable temperature drying processes performed better. This study also analyzed the differences in volatile flavor compounds of rose petals dried under different drying conditions. It was found that the majority of volatile flavor compounds in the rose petals dried by SHD exhibited higher content levels than the other drying conditions. Therefore, considering a thorough evaluation of all relevant factors, it was clear that utilizing the SHD process was the most efficient method for obtaining the best quality rose petals overall.
Keywords: antioxidant capacity; bioactive components; infrared-assisted spouted bed drying; rose petals; volatile flavor compounds.
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