Comparative evaluation of chemical substances and sensory properties of postharvest rose (Rosa rugosa cv. Plena) and tea infusion prepared by five drying techniques. Issue 4 (6th March 2023)

• Record Type: Journal Article
• Authors: Feng, Min; Chitrakar, Bimal; Zhou, Cunshan; Xu, Baoguo; Wei, Benxi; Wang, Bo; Ma, Haile; Chang, Lu; Mujumdar, Arun S.; Duan, Xu; Ren, Guangyue
• Is Part Of: Drying technology. Volume 41:Issue 4(2023)
• Page Start: 523
• Page End: 535
• Publication Date: 2023-03-06
• Subjects: Rose tea -- rehydration kinetics -- physicochemical properties -- correlation analysis -- fuzzy mathematical evaluation; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2022.2103565
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: The growing awareness of the health benefits of edible roses has attracted researchers to explore different rose products. In this study, fresh roses were dried using different techniques including vacuum freeze, hot air, heat pump, relative humidity and catalytic infrared drying. The influence of drying techniques on rehydration kinetics and quality attributes were evaluated. Results showed that the Weibull model provided the best fitting for each rehydration curve. Total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant activity of rose infusion increased while the sensory score decreased with brewing time increasing. Amongst dried products, vacuum freeze drying combined with 5 min brewing had higher TPC (33.97 ± 0.83 mg GAE/g DW), TFC (13.77 ± 0.26 mg RE/g DW), TAC (8.81 ± 0.20 mg CGE/g DW), and antioxidant activity (DPPH IC50 : 1.36 ± 0.03 mg/mL and ABTS IC50 : 1.16 ± 0.05 mg/mL) along with the highest evaluation score (8.54). The present findings will offer more information in selecting the best drying technique for rose brewing as a tea beverage.