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ORIGINAL ARTICLE
Evaluation of the Effect of Pretreatment Processes on the Bioactivity and Physicochemical Properties of Quince Slices Dried Using Vacuum-Combined Infrared Radiation
Serdar Uğurlu 1
,
 
Emre Bakkalbaşı 2
 
 
 
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1
Department of Plant and Animal Production, Yüksekova Vocational School, Hakkari University, Hakkari, 30100, Türkiye
 
2
Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, Zeve Campus, 65080 Van, Türkiye
 
 
Submission date: 2026-04-13
 
 
Acceptance date: 2026-08-26
 
 
Corresponding author
Serdar Uğurlu   

Department of Plant and Animal Production, Yüksekova Vocational School, Hakkari University, Hakkari, 30100, Türkiye
 
 
 
KEYWORDS
antioxidant potential
bioaccessibility
bioactive quality
α-glucosidase inhibitory activity
pretreatments
 
TOPICS
ABSTRACT
This study investigated the effects of citric acid, ultrasound, ethanol solution, freeze-thawing, and blanching pretreatments and their combinations on quality parameters, phenolic profile, antioxidant activity, phenolic bioaccessibility, and α-glucosidase inhibitory activity of quince slices dried by vacuum-combined infrared radiation. Drying time was significantly shortened when pretreatments were applied, especially their combinations. The pretreatment combinations also resulted in a decreased rehydration ratio of the samples and high L* values. The pretreatments increased the contents of chlorogenic, neochlorogenic, and cryptochlorogenic acids, decreased rutin content, and resulted in variable amounts of procyanidins B1 and B2. 5-Hydroxymethylfurfural was detected in dried quince slices pretreated with citric acid (61.3 mg/kg DM), ultrasounds (9.2 mg/kg DM), freezing-thawing (62.4 mg/kg DM), and blanching (4.3 mg/kg DM). The total phenolic, total flavonoid, and condensed tannin contents and antioxidant activity decreased after in vitro gastrointestinal digestion. Lower phenolic bioaccessibility was found especially in dried quince slices after pretreatment combinations. The α-glucosidase inhibitory activity of quince slices ranged from 17.94 to 24.84 mg/mL, which was higher than that of acarbose (26.79 mg/mL). The results showed that the pretreatments employed in quince drying can be used separately rather than in combination and that sample exposure to ultrasoundswas be the most suitable pretreatmentmethod.
FUNDING
No funding was received for conducting this study.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interests.
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