Nectarine powder of Bulgarian origin: Physicochemical composition, antioxidant activity, microbiological and sorption characteristics

Adelina Vasileva; Albena Durakova; Hristo Kalaydzhiev; Milena Dimitrova-Dicheva; Zhivka Goranova; Vasko Vasilev; Milena Temelkova

doi:10.1016/j.heliyon.2024.e24059

Nectarine powder of Bulgarian origin: Physicochemical composition, antioxidant activity, microbiological and sorption characteristics

Heliyon. 2024 Jan 6;10(1):e24059. doi: 10.1016/j.heliyon.2024.e24059. eCollection 2024 Jan 15.

Authors

Adelina Vasileva¹, Albena Durakova², Hristo Kalaydzhiev³, Milena Dimitrova-Dicheva⁴, Zhivka Goranova⁵, Vasko Vasilev⁶, Milena Temelkova⁷

Affiliations

¹ Department of Mechanical and Instrument Engineering, Technical University of Sofia, Branch Plovdiv, Tsanko Duistabanov Street 25, 4000 Plovdiv, Bulgaria.
² Department of Process Engineering, University of Food Technologies, Maritza Boulevard 26, 4002 Plovdiv, Bulgaria.
³ Department of Analytical and Physical Chemistry, University of Food Technologies, Maritza Boulevard 26, 4002 Plovdiv, Bulgaria.
⁴ Department of Milk and Dairy Products Technology, University of Food Technologies, Maritza Boulevard 26, 4002 Plovdiv, Bulgaria.
⁵ Department of Food Technology, Institute of Food Preservation and Quality, Vasil Aprilov Boulevard 154, 4003 Plovdiv, Agricultural Academy, Bulgaria.
⁶ Department of Economics and Finance, University of Agribusiness and Rural Development (UARD), Dunav Boulevard 78, BG-4003 Plovdiv, Bulgaria.
⁷ Department of Language Training Centre, University of Food Technologies - Plovdiv, Maritza Boulevard 26, BG-4002 Plovdiv, Bulgaria.

Abstract

One way to improve the quality of food products is by conducting more thorough research on regional foods. This approach has several benefits, such as promoting human health, supporting the local economy, and preserving cultural food traditions. In this regard, our study investigated the potential of nectarine powder as a regional fruit product that could be developed into a global innovation. The present study examined: the physicochemical composition, antioxidant activity, microbiological load, and adsorption and desorption characteristics of the nectarine powder. The fruit powder was acquired through the use of a heat pump dryer, where drying took place at 42 °C for a duration of 8 h until achieving a moisture content ranging from 13.5 % to 14.5 %. The approximate physicochemical values are as follows: proteins, total carbohydrates, crude fiber, ash content and total lipids. Microbiological parameters, namely the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, and coliforms were checked and found to be within the acceptable limits as stipulated by the relevant state standards. Antioxidant activity was demonstrated through the utilization of various methods, including DPPH (33.19 ± 0.09mMTE/g extract), ABRS (2.55 ± 0.05mMTE/g extract), FRAP (1.43 ± 0.03mMTE/g extract) and CUPRAC (0.83 ± 0.01mMTE/g extract) methods. Investigation of the mass transfer sorption characteristics is performed using the gravimetric-static method. The conditions of the experiment were selected according to the usual conditions in which the food products are found in the commercial depot. The equilibrium and monolayer moisture data are investigated at 10 °C, 25 °C and 40 °C and relative air humidity in the wide range from 11 % to 87 %, achieved by the salts saturated solutions. To depict the adsorption and desorption isotherms, the modified models of Halsey, Chung-Pfost, Henderson, and Oswin were selected.

Keywords: Adsorption; Antioxidant activity; Bioactive compounds; Bulgaria; Desorption; Equilibrium moisture content; Local food; Microbiological parameters; Monolayer moisture content; Nectarine; Powder; Sorption isotherms.