Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
In press
Stats
CC-BY 4.0
Get citation
ORIGINAL ARTICLE
Application of Ultrasound in Convective Drying of Fermented, Frozen-Thawed, and Osmotically Dehydrated Beetroot Slices
Konrad W. Nowak 1
,
 
Izabela Miszczak 2
,
 
Bartosz Pszczółkowski 1
,
 
Wojciech Rejmer 1
,
 
Magdalena Zielińska 3
 
 
 
More details
Hide details
1
Department of Materials and Machines Technology, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 11, 10-718 Olsztyn, Poland
 
2
Department of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland
 
3
Department of Electrical and Power Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 11, 10-718 Olsztyn, Poland
 
 
Submission date: 2025-04-30
 
 
Final revision date: 2025-07-10
 
 
Acceptance date: 2025-07-15
 
 
Online publication date: 2025-07-16
 
 
Corresponding author
Konrad W. Nowak   

Department of Materials and Machines Technology, University of Warmia and Mazury in Olsztyn, ul. M. Oczapowskiego 11, 10-719, Olsztyn, Poland
 
 
 
KEYWORDS
antioxidant activity
beetroot microstructure
color parameters
drying parameters
pulsed vacuum osmotic dehydration
total phenolic content
 
TOPICS
Other techniques
Fermentation
Food bioactives
Vegetables
Phenolic compounds
 
ABSTRACT
The aim of the study was to assess the benefits of using high-power ultrasound (HPU) during convective drying of raw beetroot slices and beetroot slices subjected to fermentation, pulsed vacuum osmotic dehydration, and freezing-thawing (in selected combinations). Beetroot slices were dried at a temperature of 80°C. The HPU treatment (200 W) was applied in 5-min cycles with 10-min intervals in between. The dried products were assessed for color, microstructure, total phenolic content, antioxidant capacity, and sugar content. Additionally, a Fourier-transform infrared spectroscopy analysis was performed. The HPU treatment during convective drying exerted the most beneficial effect on raw beetroot slices by shortening drying time by 23.5% and decreasing energy consumption by 18.4%. The above treatment also shortened the drying time of fermented and osmotically dehydrated beetroot slices by 17.6%, increased the total phenolic content of product by 17.1%, and increased the ferric reducing antioxidant power by 13.7%. In addition, the ferric reducing antioxidant power of fermented beetroot slices dried with HPU assistance increased by 12.2% compared to sample dried without HPU. In the remaining cases, HPU-assisted drying did not lead to significant improvements in the evaluated parameters. All analyzed treatments decreased the intensity of red color in dried beetroot slices.
ACKNOWLEDGEMENTS
The authors would like to thank Professor Danuta Zielińska for providing access to her laboratory.
FUNDING
The research described in this paper was financed by the National Science Centre in Kraków, Poland (grant No. 2020/37/B/NZ9/00687).
CONFLICT OF INTEREST
Authors declare no conflict of interests.
REFERENCES (49)
1.
AOAC (2002). Official Methods of Analysis. Method number 934.06 – Moisture in Dried Fruits (16th ed.). The Association of Official Analytical Chemists, Arlington, Rockville, USA.
Google Scholar
 
 
2.
Ashtiani, M.S.H., Rafiee, M., Morad, M.M., Martynenko, A. (2022). Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry. Drying Technology, 40(8), 1639-1657. https://doi.org/10.1080/073739....
CrossRef
 
Google Scholar
 
 
3.
Atav, R., Yurdakul, A. (2016). Ultrasonic assisted dyeing of Angora fibre. Fibres & Textiles in Eastern Europe, 5(119), 137-142. https://doi.org/10.5604/123036....
CrossRef
 
Google Scholar
 
 
4.
Aztatzi-Rugerio, L., Granados-Balbuena, S.Y., Zainos-Cuapio, Y., Ocaranza-Sánchez, E., Rojas-López, M. (2019). Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy. Journal of Food Science and Technology, 56(8), 3677-3686. https://doi.org/10.1007/s13197....
CrossRef
 
Google Scholar
 
 
5.
Bas-Bellver, C., Barrera, C., Betoret, N., Segui, L. (2023). Impact of fermentation pretreatment on drying behaviour and antioxidant attributes of broccoli waste powdered ingredients. Foods, 12(19), art. no. 3526. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
6.
Benzie, I.F.F., Strain, J.J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1....
CrossRef
 
Google Scholar
 
 
7.
Cakmak, Z.H.T., Cakmakoglu, S.K., Avci, E., Sagdic, O., Karasu, S. (2021). Ultrasound-assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry. Journal of Food Processing and Preservation, 45, art. no. e16044. https://doi.org/10.1111/jfpp.1....
CrossRef
 
Google Scholar
 
 
8.
Calderón-Chiu, C., Martínez-Sánchez, C.E., Rodríguez-Miranda, J., Juárez-Barrientos, J.M., Carmona-García, R., Herman-Lara, E. (2020). Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet. Drying Technology, 38(12), 1663-1675. https://doi.org/10.1080/073739....
CrossRef
 
Google Scholar
 
 
9.
Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., Panghal, A. (2019). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chemistry, 272, 192-200. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
10.
Clifford, T., Howatson, G., West, D.J., Stevenson, E.J. (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients, 7(4), 2801-2822. https://doi.org/10.3390/nu7042....
CrossRef
 
Google Scholar
 
 
11.
Corrêa, J.L.G., Lopes, F.J., de Mello Júnior, R.E., de Jesus Junqueira, J.R., de Mendonça, K.S., Macedo, L.L., Salvio, L.G.A. (2021). Drying of persimmon fruit (Diospyros kaki L.) pretreated by different osmotic processes. Journal of Food Process Engineering, 44(10), art. no. e13809. https://doi.org/10.1111/jfpe.1....
CrossRef
 
Google Scholar
 
 
12.
Corrêa, J.L.G., Pereira, L.M., Vieira, G.S., Hubinger, M.D. (2010). Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas. Journal of Food Engineering, 96(4), 498-504. https://doi.org/10.1016/j.jfoo....
CrossRef
 
Google Scholar
 
 
13.
Czyżowska, A., Siemianowska, K., Śniadowska, M., Nowak, A. (2020). Bioactive compounds and microbial quality of stored fermented red beetroots and red beetroot juice. Polish Journal of Food and Nutrition Sciences, 70(1), 35-44. https://doi.org/10.31883/pjfns....
CrossRef
 
Google Scholar
 
 
14.
Daliri, E.B.M., Balnionytė, T., Stankevičiūtė, J., Lastauskienė, E., Meškys, R., Burokas, A. (2023). High temperature lacto-fermentation improves antioxidant and antidiabetic potentials of Lithuanian red beetroot. LWT – Food Science and Technology, 185, art. no. 115122. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
15.
Dalmau, M.E., Llabrés, P.J., Eim, V.S., Rosselló, C., Simal, S. (2019). Influence of freezing on the bioaccessibility of beetroot (Beta vulgaris) bioactive compounds during in vitro gastric digestion. Journal of the Science of Food and Agriculture, 99(3), 1055-1065. https://doi.org/10.1002/jsfa.9....
CrossRef
 
Google Scholar
 
 
16.
Fijałkowska, A., Nowacka, M., Witrowa-Rajchert, D. (2015). Effect of ultrasound waves on drying process and selected properties of beetroot tissue. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2015, 2(99), 138-149 (in Polish, English abstract). https://doi.org/10.15193/zntj/....
CrossRef
 
Google Scholar
 
 
17.
Huang, D., Men, K., Li, D., Wen, T., Gong, Z., Sunden, B., Wu, Z. (2020). Application of ultrasound technology in the drying of food products. Ultrasonics Sonochemistry, 63, art. no. 104950. https://doi.org/10.1016/j.ults....
CrossRef
 
Google Scholar
 
 
18.
James, C., Purnell, G., James, S.J. (2014). A critical review of dehydrofreezing of fruits and vegetables. Food and Bioprocess Technology, 7, 1219-1234. https://doi.org/10.1007/s11947....
CrossRef
 
Google Scholar
 
 
19.
Janiszewska-Turak, E., Rybak, K., Pobiega, K., Nikodem, A., Gramza-Michałowska, A. (2022). Sustainable production and characteristics of dried fermented vegetables. Fermentation, 8(11), art. no. 659. https://doi.org/10.3390/fermen....
CrossRef
 
Google Scholar
 
 
20.
Kowalski, S.J., Łechtańska, J.M. (2015). Drying of red beetroot after osmotic pretreatment: Kinetics and quality considerations. Chemical and Process Engineering, 36(3), 345-354. https://doi.org/10.1515/cpe-20....
CrossRef
 
Google Scholar
 
 
21.
Lohumi, S., Joshi, R., Kandpal, L.M., Lee, H., Kim, M.S., Cho, H., Mo, C., Seo, Y.W., Rahman, A., Cho, B.K. (2017). Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy. Food Additives & Contaminants: Part A, 34(5), 678-686. https://doi.org/10.1080/194400....
CrossRef
 
Google Scholar
 
 
22.
Mason, T.J., Paniwnyk, L., Lorimer, J.P. (1996). The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3(3), S253-S260. https://doi.org/10.1016/S1350-....
CrossRef
 
Google Scholar
 
 
23.
Miano, A.C, Rojas, M.L., Augusto, P.E.D. (2021). Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices. Ultrasonics Sonochemistry, 79, art. no. 105779. https://doi.org/10.1016/j.ults....
CrossRef
 
Google Scholar
 
 
24.
Mierzwa, D., Kowalski, S.J. (2016). Ultrasound-assisted osmotic dehydration and convective drying of apples: process kinetics and quality issues. Chemical and Process Engineering, 37(3), 383-391. https://doi.org/10.1515/cpe-20....
CrossRef
 
Google Scholar
 
 
25.
Mirmiran, P., Houshialsadat, Z., Gaeini, Z., Bahadoran, Z., Azizi, F. (2020). Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases. Nutrition and Metabolism, 17(1), art. no. 3. https://doi.org/10.1186/s12986....
CrossRef
 
Google Scholar
 
 
26.
Monsoor, M.A. (2005). Effect of drying methods on the functional properties of soy hull pectin. Carbohydrate Polymers, 61(3), 362-367. https://doi.org/10.1016/j.carb....
CrossRef
 
Google Scholar
 
 
27.
Montet, D., Ray, R.C., Zakhia-Rozi, N. (2014). Lactic acid fermentation of vegetables and fruits. In R.C. Ray, D. Montet (Eds.), Microorganisms and Fermentation of Traditional Foods, CRC Press, Boca Raton, FL, USA, pp. 108-140.
Google Scholar
 
 
28.
Nicetin, M., Pezo, L., Pergal, M., Loncar, B., Filipovic, V., Knezevic, V., Demir, H., Filipovic, J., Manojlovic, D. (2022). Celery root phenols content, antioxidant capacities and their correlations after osmotic dehydration in molasses. Foods, 11(13), art. no. 1945. https://doi.org/10.3390/foods1....
CrossRef
 
Google Scholar
 
 
29.
Nielsen, S.S., (2017). Total carbohydrate by phenol-sulfuric acid method. In S.S. Nielsen (Ed.), Food Analysis in Laboratory Manual. Food Science Text Series (3rd editon), Springer Cham, pp. 138-141. https://doi.org/10.1007/978-3-....
CrossRef
 
Google Scholar
 
 
30.
Nizamlioglu, N.M., Yasar, S., Bulut, Y. (2022). Chemical versus infrared spectroscopic measurements of quality attributes of sun or oven dried fruit leathers from apple, plum and apple-plum mixture. LWT – Food Science and Technology, 153, art. no. 112420. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
31.
Pan, Y.K., Zhao, L.J., Zhang, Y., Chen, G., Mujumdar, A.S. (2003). Osmotic dehydration pretreatment in drying of fruits and vegetables. Drying Technology, 21(6), 1101-1114. https://doi.org/10.1081/DRT-12....
CrossRef
 
Google Scholar
 
 
32.
Rajewska, K., Mierzwa, D. (2017). Influence of ultrasound on the microstructure of plant tissue. Innovative Food Science & Emerging Technologies, 43, 117-129. https://doi.org/10.1016/j.ifse....
CrossRef
 
Google Scholar
 
 
33.
Sawicki, T., Wiczkowski, W. (2018). The effects of boiling and fermentation on betalain profiles and antioxidant capacities of red beetroot products. Food Chemistry, 259, 292-303. https://doi.org/10.1016/j.food....
CrossRef
 
Google Scholar
 
 
34.
Screde, G. (1983). Changes in sucrose, fructose and glucose content of frozen strawberries with thawing. Journal of Food Science, 48(4), 1094-1096. https://doi.org/10.1111/j.1365....
CrossRef
 
Google Scholar
 
 
35.
Singh, G., Sachdeva, R., Rai, B., Saini, G.S.S. (2017). Structure and vibrational spectroscopic study of alpha-tocopherol. Journal of Molecular Structure, 1144, 347-354. https://doi.org/10.1016/j.mols....
CrossRef
 
Google Scholar
 
 
36.
Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178. https://doi.org/10.1016/S0076-....
CrossRef
 
Google Scholar
 
 
37.
Sivamaruthi, B., Kesika, P., Prasanth, M., Chaiyasut, C. (2018). A mini review on antidiabetic properties of fermented foods. Nutrients, 10(12), art. no. 1973. https://doi.org/10.3390/nu1012....
CrossRef
 
Google Scholar
 
 
38.
Soria, A.C., Villamiel, M. (2010). Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends in Food Science & Technology, 21(7), 323-331. https://doi.org/10.1016/j.tifs....
CrossRef
 
Google Scholar
 
 
39.
Staniszewska, I., Nowak, K.W., Zielinska, D., Konopka, I., Zielinska, M. (2024). Pulsed vacuum osmotic dehydration (PVOD) of fermented beetroot: Modeling and optimization by response surface methodology (RSM). Food and Bioprocess Technology, 17, 977-990. https://doi.org/10.1007/s11947....
CrossRef
 
Google Scholar
 
 
40.
Szadzińska, J., Mierzwa, D., Pawłowski, A., Musielak, G., Pashminehazar, R., Kharaghani, A. (2020). Ultrasound- and microwave-assisted intermittent drying of red beetroot. Drying Technology, 38(1-2), 93-107. https://doi.org/10.1080/073739....
CrossRef
 
Google Scholar
 
 
41.
Vallespir, F., Cárcel, J.A., Marra, F., Eim, V.S., Simal, S. (2018). Improvement of mass transfer by freezing pre-treatment and ultrasound application on the convective drying of beetroot (Beta vulgaris L.). Food and Bioprocess Technology, 11, 72-83. https://doi.org/10.1007/s11947....
CrossRef
 
Google Scholar
 
 
42.
Vallespir, F., Rodríguez, Ó., Eim, V.S., Rosselló, C., Simal, S. (2019). Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures. Journal of Food Engineering, 249, 15-24. https://doi.org/10.1016/j.jfoo....
CrossRef
 
Google Scholar
 
 
43.
Volia, M.F., Tereshatov, E.E., Mazan, V., Folden III, C.M., Boltoeva, M. (2019). Effect of aqueous hydrochloric acid and zwitterionic betaine on the mutual solubility between a protic betainium-based ionic liquid and water. Journal of Molecular Liquids, 276, 296-306. https://doi.org/10.1016/j.moll....
CrossRef
 
Google Scholar
 
 
44.
Xin, H., Yang, Y., Qi, L., Wen-Qing, H. (2020). Effect of high pressure homogenization on sugar beet pulp: Physicochemical, thermal and structural properties. LWT – Food Science and Technology, 134, art. no. 110177. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
45.
Zaritzky, N.E. (2010). Chapter 20 – Chemical and physical deterioration of frozen foods. In L.H. Skibsted, J. Risbo, M.L. Andersen (Eds.), Chemical Deterioration and Physical Instability of Food and Beverages, Woodhead Publishing, Sawston, pp. 561-607. https://doi.org/10.1533/978184....
CrossRef
 
Google Scholar
 
 
46.
Zhao, Y.S., Eweys, A.S., Zhang, J.Y., Zhu, Y., Bai, J., Darwesh, O.M., Zhang, H.B., Xiao, X. (2021). Fermentation affects the antioxidant activity of plant-based food material though the release and production of bioactive components. Antioxidants, 10(12), art. no. 2004. https://doi.org/10.3390/antiox....
CrossRef
 
Google Scholar
 
 
47.
Zielinska, M., Markowski, M. (2012). Color characteristics of carrots: Effect of drying and rehydration. International Journal of Food Properties, 15(2), 450-466. https://doi.org/10.1080/109429....
CrossRef
 
Google Scholar
 
 
48.
Zielinska, M., Markowski, M., Zielinska, D. (2019). The effect of freezing on the hot air and microwave vacuum drying kinetics and texture of whole cranberries. Drying Technology, 37(13), 1714-1730. https://doi.org/10.1080/073739....
CrossRef
 
Google Scholar
 
 
49.
Zielinska, M., Zielinska, D. (2019). Effects of freezing, convective and microwave–vacuum drying on the content of bioactive compounds and color of cranberries. LWT - Food Science and Technology, 104, 202-209. https://doi.org/10.1016/j.lwt.....
CrossRef
 
Google Scholar
 
 
Share
Send by email
RELATED ARTICLE
Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity
High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality
Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies
Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder
Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2025 Journal hosting platform by Bentus
Scroll to top