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Öğe A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage(Elsevier Ltd, 2016) Dincer C.; Tontul I.; Topuz A.In the present study, black mulberry juice was concentrated using thermal evaporation and osmotic distillation after clarification and pasteurization. The main quality parameters of the concentrates were comparatively investigated after reconstitution with different storage times and temperatures. The parameters investigated were: color, turbidity, pH, titratable acidity, anthocyanin content, percent polymeric color, antioxidant activity, 5-hydroxymethylfurfural (HMF) content and volatile profile. The anthocyanin content, volatile content and turbidity values of osmotically distillated samples were found to be higher than those of the thermal concentrates. Neither HMF nor furfural was detected in the samples soon after the processing; however, levels of process contaminants were found to increase gradually throughout the storage period in both concentrates. Thermal evaporation resulted in markedly higher HMF and furfural formation in comparison to the osmotic distillation process. The anthocyanin content and antioxidant activity of the concentrates decreased, whereas polymeric color ratio and turbidity values increased within longer storage time and higher storage temperature. Industrial relevance Concentration is one of the key steps affects the chemical and physical properties of black mulberry juice since black mulberry phytochemicals, mainly anthocyanins, are labile to heat treatment and storage. Thermal evaporation has some drawbacks such as loss of fresh juice flavors, color degradation, reduction of nutritional value and formation of mutagenic compounds such as HMF and furfural. These drawbacks require alternative methods that involve minimal processing. Osmotic distillation can be recommended for black mulberry juice concentration in order to preserve its heat-sensitive components and to produce high-quality product. © 2016 Elsevier LtdÖğe Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period(2013) Tontul I.; Torun M.; Dincer C.; Sahin-Nadeem H.; Topuz A.; Turna T.; Ozdemir F.The objective of this study was to determine volatile compounds in green tea powders produced from a clone of two different teas (Camellia sinensis (L.) O. Kuntze) grown under different shade levels and harvested in two consecutive shooting periods. Both hydrodistillation and solid phase microextraction (SPME) methods were comparatively performed to identify maximum number and amount of volatile compounds. SPME method enables the identification of the greatest number of volatile compounds which principally comprise limonene, ?-terpineol and heptanal. A few specific volatile compounds were identified for differentiation of green tea samples depending on the treatments, such as, heptanal in 1st shooting period, ethyl benzene, xylene and benzenacetal for 2nd shooting period, and phytol and tridecane for shading treatments. The treatments were significantly clustered either as tea clones or shooting period by the volatile compounds i.e. linalool, ?-terpineol, 3-methylbutanal, 2-methylbutanal and p-cresol, 2,6-di-tert-buthyl determined in hydrodistillation method and tridecane, heptanal, linalool, nonanal, hexanal, ?-terpineol, 1-pentanol, pentanal, dimethylsulfide, 2,2,4-trimethylhexane, limonene and 1-hexanol in SPME method as shown by principal component analysis (PCA). © 2012 Elsevier Ltd.Öğe Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties(Blackwell Publishing Inc., 2018) Tontul I.; Eroğlu E.; Topuz A.Cornelian cherry is a wild fruit contains considerable amounts of bioactive compounds such as ascorbic acid, anthocyanins, and phenolics. It has many different health beneficial effects due to these bioactive compounds. In the present study, convective drying and refractance window drying was employed in cornelian cherry pulp drying under different drying conditions. Moisture content (8.03–8.27 g/100 g), water activity (0.350–0.354), color properties, total monomeric anthocyanin content (247.47–347.3 mg C3G/kg dm), ascorbic acid content (0.81–0.90 g/kg dm), radical scavenging activity (0.87–1.47 g TEAA/kg dm), and 5-hydroxymethylfurfural (18.80–24.10 mg/l) content of the powders were determined. According to the results, physicochemical properties of the samples produced by refractance window drying were better than those of convective drying. Higher drying temperatures and air velocities provided higher content of total monomeric anthocyanin content and radical scavenging activity in hot air drying. However, drying temperature was found to be ineffective on all tested parameters in refractance window dried samples. Overall, refractance window drying of cornelian cherry pulp at 90 °C is recommended to achieve good physicochemical properties. Practical applications: Refractance window drying is an innovative drying system usually used in the drying of liquid and semi-liquid foods. The results have shown that refractance window drying provided better physicochemical properties than convective drying in very short drying time. © 2018 Wiley Periodicals, Inc.Öğe Effect of rolling methods and storage on volatile constituents of Turkish black tea(John Wiley and Sons Ltd, 2017) Ozdemir F.; Tontul I.; Balci-Torun F.; Topuz A.The leaves of harvested tea [Camellia sinensis (L.) O. Kuntze] can be processed into different products such as black tea, green tea and oolong tea. Black tea is the mostly consumed worldwide among these products. Black tea production is achieved by a series of processing steps namely withering, rolling, fermentation, drying, sieving and packaging. Rolling is one of the most important steps in the production as it ensures uniform maceration of tea leaves and promotes oxidation reactions catalysed by phenol oxidase enzymes during the fermentation process. The rolling of tea leaves is generally performed by either Crushing-Tearing-Curling (CTC), rotorvane or Orthodox methods. However, in Turkey, rolling is also performed using a combination of rotorvane and orthodox which is called the “ÇAYKUR” method. The rolling method provides a unique taste and flavours. Thus, this study was conducted to compare volatile constituents of the black teas produced by the above rolling methods and to determine the volatiles during the 6-month storage period. Some specific compounds such as 2,6-nonadienal, 3-hexen-2-one and dodecanal for ÇAYKUR, 2,5-octanedione for Orthodox and methylpyrazine for CTC were identified to differentiate the rolling system. This study also showed that a few compounds can be used as markers of storage. The number and amounts of volatiles, especially compounds with a high molecular weight, increased by storage. In addition, the flavour quality of the teas was evaluated by the Wickremasinghe–Yamanishi ratio (WYR), Mahanta ratio (MR) and Owuor Flavour Index. Copyright © 2017 John Wiley & Sons, Ltd.Öğe Effect of vegetable proteins on physical characteristics of spray-dried tomato powders(SAGE Publications Inc., 2016) Tontul I.; Topuz A.; Ozkan C.; Karacan M.In the present study, the effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratios (1% and 5%) on product yield and physical properties of spray-dried pulpy tomato juice was investigated. Additionally, these proteins were compared with whey protein concentrate which has a superior effect on spray dried products at the same concentrations. Additionally, plain tomato juice was also spray dried for comparison with vegetable proteins. The product yield of the tomato powders dried with the vegetable proteins was lower than with the whey protein concentrate. Among vegetable proteins, the highest product yield was produced with 1% soy protein isolate. In all products, there was a slight colour difference between the reconstituted tomato powders and the raw tomato juice, which indicated that pulpy tomato juice can be spray dried with minor colour change. All powders had unique free-flowing properties estimated as Carr index and Hausner ratio due to their large particles. © The Author(s) 2016.Öğe Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)(Academic Press, 2017) Tontul I.; Topuz A.The present study examines the effects of various formulations (traditional and hydrocolloid) and drying techniques [hot air drying at 50, 60 or 70 °C, microwave-assisted hot air drying (90 or 180 W) at 50, 60 or 70 °C and refractance window drying 90, 95 and 98 °C), in order to develop new methods for pomegranate pestil production. Water activity, pH, color, textural properties, total phenolic content, total flavonoids, total proantocyanidins, total monomeric anthocyanin, ascorbic acid, HMF content, antioxidant activity, phenolic and anthocyanin profiles and volatile compounds of the pestils were determined. Hydrocolloid formulation resulted in superior physicochemical properties of the pestils compared to traditional formulation. While microwave-assisted drying (MWD) provided higher phenolic content, refractance window (RW) drying provided higher ascorbic acid and anthocyanin content, and lower content of 5-hydroxymethylfurfural. Volatile compounds in the pestils showed that MWD promoted non-enzymatic browning reactions. Overall, the hydrocolloid formulation and the RW drying technique are the most promising processing methods for high-quality pestil production with high content of bioactive compounds. © 2017 Elsevier LtdÖğe Influence of emulsion composition and ultrasonication time on flaxseed oil powder properties(Elsevier, 2014) Tontul I.; Topuz A.Emulsification step of flaxseed oil microencapsulation was optimized using the Box-Behnken design of the response surface methodology in wall material concentration, oil loading and ultrasonic emulsification time. The optimization was performed to optimize the microencapsulation efficiency (MEE) and product yield (PY). Bulk density, particle size and hygroscopicity of the microcapsules were additionally determined. MEE showed a positive correlation with wall material concentration and ultrasonication time; however, increasing oil loading had an adverse effect. PY was mainly affected by wall material concentration and increasing the wall material concentration resulted in lower product yield. Longer ultrasonication time decreased particle size of the flaxseed oil emulsion, but particle size of the microcapsules did not significantly change. The particle size of the microcapsules was increased by increasing wall material concentration. Optimum conditions for the microencapsulation of flaxseed oil were predicted as a wall material concentration of 20g·100g-1, an oil loading of 20goil·100g-1 wall material and an ultrasonication time of 120s and this conditions provided 92.4% MEE and 68.7% PY. For practical conditions, wall material concentration of 20g·100g-1, oil loading of 35.1goil·100g-1 wall material and ultrasonication time of 120s can be suggested in the flaxseed oil microencapsulation process. © 2014 Elsevier B.V.Öğe Microbial viability, physicochemical and sensory properties of kefir microcapsules prepared using maltodextrin/Arabic gum mixes(Blackwell Publishing Ltd, 2018) Nale Z.; Tontul I.; Aşçi Arslan A.; Sahin Nadeem H.; Kucukcetin A.Kefir microencapsulation was optimised using Box–Behnken's response surface methodology. Product yield, moisture, water activity, bulk density, hygroscopicity, colour, wettability, solubility, particle size, pH, titratable acidity and microstructure were analysed. The viable counts of lactobacilli, lactococci and yeasts in the kefir microcapsules were found in the range of 9.03–9.92 log cfu/g, 9.56–11.51 log cfu/g and 3.09–5.90 log cfu/g, respectively. Sensory evaluation indicated that reconstituted samples obtained from microencapsulated kefir samples had high and/or full scores for flavour, appearance/colour and structure/texture. Addition of hydrocolloids to kefir before spray-drying provided sufficient stability for the powdered product. © 2017 Society of Dairy TechnologyÖğe Microencapsulation of Plant Oils Rich in Alpha-Linolenic Acid: Effect of Processing Parameters(Elsevier Science Ltd., 2015) Tontul I.; Topuz A.Alpha-linolenic acid (ALA) is an omega-3 fatty acid naturally occurring in plant oils. Omega-3 fatty acids have many beneficial effects. However, these fatty acids are sensitive to environmental factors such as heat, oxygen, metal ions, and humidity. Thus, these oils are microencapsulated by different methods. There are several methods for oil encapsulation, including spray drying, spray chilling, freeze-drying, fluid bed coating, coacervation, and extrusion. Among these techniques, spray drying is one of the most preferred and widely utilized in microencapsulation of plant oils rich in ALA. Different processing parameters affect the quality and stability of the microencapsulated oils. This chapter reviews the effects of processing parameters such as wall materials and their concentrations, oil loading, feeding temperature, air inlet and outlet temperatures, emulsification, atomization, and aspiration rate on the microencapsulation by spray drying of plant oils rich in ALA. © 2015 Elsevier Inc. All rights reserved..Öğe Microencapsulation of probiotic Saccharomyces cerevisiae var: Boulardii with different wall materials by spray drying(Academic Press, 2015) Arslan S.; Erbas M.; Tontul I.; Topuz A.Saccharomyces cerevisiae var. boulardii have probiotic properties which are beneficial for human health. It has been commonly used as a drug against gastrointestinal disorders. Saccharomyces boulardii has been used in some food formulations in recent years, due to its probiotic properties. However, it is not sufficiently stable for food processing and gastrointestinal systems. In this study, S.boulardii was microencapsulated with six different wall materials (gelatin, whey protein concentrate, modified starch, maltodextrin, pea protein isolate and gum Arabic) and spray dried using two different inlet temperatures (80°C and 125°C). The highest product yield was obtained with whey protein concentrate and gum Arabic. Survivability of the S.boulardii did not change with the wall materials, but it increased at the lower drying temperature. Survivability in a simulated gastric solution test at different pH levels and durations showed that gum Arabic is the best wall material followed by gelatin and pea protein. The microcapsules produced at the higher drying temperature (125°C) showed, a higher resistance to the gastric solution than those of the lower drying temperature (80°C). In addition, survivability was decreased by increasing exposure time to the simulated gastric solution. © 2015 Elsevier Ltd.Öğe Mixture Design Approach in Wall Material Selection and Evaluation of Ultrasonic Emulsification in Flaxseed Oil Microencapsulation(2013) Tontul I.; Topuz A.Flaxseed oil, sensitive to oxidation, was systematically microencapsulated with six triple wall materials combinations [carbohydrate (maltodextrine and two different modified starches (N-Lok® and HiCap® 100)); protein (sodium caseinate, whey protein concentrate); and Arabic gum] for the highest microencapsulation efficiency and oxidation stability. Proportions of the triple wall materials were optimized in mixture design using the quadratic model. Effects of Ultra-Turrax and ultrasonic emulsifications on microencapsulation efficiencies were additionally characterized in the optimized wall material combinations. The microcapsules produced were investigated for particle size distribution, moisture content, water activity, bulk density, and oxidative stability. Results showed that the combination of modified starch (Hi-Cap® 100)/Arabic gum/whey protein concentrate (4/0/1, w/w/w) provided the highest efficiency in flaxseed oil microencapsulation. However, the only successful combination in preventing flaxseed oil oxidation was maltodextrine/Arabic gum/whey protein concentrate (4/0/1, w/w/w). The microcapsules produced by ultrasonic emulsification had higher microencapsulation efficiency than that of Ultra-Turrax emulsification. © 2013 Copyright Taylor and Francis Group, LLC.Öğe Optimization of green extraction of phytochemicals from red grape pomace by homogenizer assisted extraction(Springer, 2020) Eyiz V.; Tontul I.; Turker S.Grape pomace is a by-product that contains high amounts of phytochemicals such as phenolic acids, flavonoids, and anthocyanins. For the efficient extraction of these compounds, extraction optimization was done in the present study. Glycerol concentration, a cheap, non-toxic and abundant green solvent, and liquid–solid ratio were evaluated as the independent factor of the optimization and total phenolic content, total flavonoid content, free radical scavenging activity, total monomeric anthocyanin content, total proanthocyanidin content and ascorbic acid content was analyzed as responses. The result showed that glycerol concentration significantly affected all responses and increasing the concentration resulted in higher extraction of the phytochemicals. Additionally, liquid–solid ratio affected total phenolic content, total flavonoid content, total proanthocyanidin content and ascorbic acid content of the extracts. Glycerol concentration of 50% (w/v) and liquid–solid ratio of 22.4 was determined to be optimum condition to maximize all responses. The optimum conditions were experimentally validated. Overall, the study showed that homogenizer assisted extraction using glycerol as a green solvent is a good method for extraction of phytochemicals from food processing by-products. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.Öğe The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary(Springer Verlag, 2018) Kasimoglu Z.; Tontul I.; Soylu A.; Gulen K.; Topuz A.Flavoured olive oil gained has importance in terms of its sensorial properties and oxidative stability in recent years. However, the water activity level of the flavouring agent can be important for oxidative stability. Therefore, the aim of this study was to determine the effect of the water activity of rosemary, which was used as a flavouring agent, on the oxidative stability of olive oil. For this purpose, rosemary samples were adjusted to different levels of water activity (0.17, 0.24 and 0.44) and used for the aromatization of virgin olive oils. At the end of the aromatization, the olive oil samples were exposed to an accelerated oxidation test at 60 °C for 28 days. The peroxide, p-anisidine, TOTOX (total oxidation index), free fatty acid, chlorophyll, carotenoid and specific extinction values of the samples were determined. According to the results, the oxidation of olive oils is limited by decreased water activity values in the rosemary samples. Moreover, unflavoured oils were identified as being more sensitive to oxidation when compared to flavoured oils. Additionally, storage time had important effect on all of the analysed parameters. The present research showed that the water activity of rosemary, when used as condiment, affected the oxidative stability and carotenoid content of virgin olive oil. Using rosemary with a low water activity value to flavour olive oil was more effective in terms of oxidative stability. These findings implied that the oxidation of flavoured olive oil could be decreased by decreasing the water content of the condiment used. © 2018, Springer Science+Business Media, LLC, part of Springer Nature.Öğe Phenolic composition and antioxidant activity of Salvia tomentosa Miller: Effects of cultivation, harvesting year, and storage(Turkiye Klinikleri Journal of Medical Sciences, 2013) Dinçer C.; Tontul I.; Çam I.B.; Özdemir K.S.; Topuz A.; Nadeem H.S.; Tu?rul Ay S.Salvia tomentosa is a common medicinal plant, and it is consumed as an herbal tea in some Mediterranean countries. It has been extensively collected from its natural habitat, and careless collection has caused the recent extinction of some plants. The present study was undertaken to cultivate S. tomentosa and compare the phenolic composition and antioxidant properties of wild and cultivated plants. Total phenolics, total flavonoids, and antioxidant activity of S. tomentosa ranged between 49.27 and 66.15 mg GAE g-1 dry weight (dw), 36.27 and 40.83 mg catechin g-1 dw, and 1.77 and 2.29 mg dw mg-1 DPPH, respectively. Total phenolic content of the cultivated samples was higher than that of wild samples. Seventeen different phenolic compounds, comprising 7 phenolic acids and 10 flavonoids, were identified and quantified in S. tomentosa. As with the many Salvia species, rosmarinic acid was quantified as the main component of S. tomentosa. It was followed by caffeic acid, morin, p-coumaric acid, and myricetin. Chlorogenic acid, p-coumaric acid, morin, kaempferol, hesperetin, and apigenin were increased through cultivation; gallic acid, caffeic acid, ferulic acid, rutin, catechin, and epicatechin were decreased. During the 6-month storage only caffeic acid changed significantly. © TüBİtak.Öğe Phenolic composition and antioxidant activity of Sideritis lycia and Sideritis libanotica subsp. linearis: Effects of cultivation, year and storage(Elsevier GmbH, 2017) Dincer C.; Torun M.; Tontul I.; Topuz A.; Sahin-Nadeem H.; Gokturk R.S.; Tugrul-Ay S.Flowered verticillasters of Sideritis lycia Boiss. & Heldr. and Sideritis libanotica Labill. subsp. linearis (Benth.) Bornm. are used as herbal tea. In the present study, these plants were tried to be cultivated and phenolic composition and antioxidant activity of the wild and cultivated plants were compared. Total phenolics, flavonoids and antioxidant activity of S. lycia and S. libanotica subsp. linearis were found in the range of 16.05–18.04 and 9.16–10.49 g gallic acid equivalent/kg dw, 9.70–14.30 and 5.41–9.68 g catechin equivalent/kg dw and 6.57–8.71 and 13.88–19.04 g dw/g DPPH, respectively. Total flavonoid content and antioxidant activity of the wild plants were determined to be higher than cultivated samples. Major phenolic acids were p-coumaric, caffeic and ferulic acids, while the main flavonoids were quercetin, morin and apigenin. Consecutive harvesting year and storage period did not cause remarkable differences on the analysed parameters, in general. Phenolic compounds of the both plants were decreased during storage, in general. © 2016 Elsevier GmbHÖğe Physicochemical properties of Turkish green tea powder: Effects of shooting period, shading, and clone(Turkiye Klinikleri Journal of Medical Sciences, 2014) Topuz A.; Dinçer C.; Torun M.; Tontul I.; Şahin-Nadeem H.; Haznedar A.; Özdemir F.This study aimed to determine the physicochemical properties of the green tea powders produced from 2 different Turkish tea [Camellia sinensis (L.) O.Kuntze] clones (Derepazari{dotless} 7 and Fener) grown under different shade levels and harvested during 2 consecutive shooting periods. Moisture, ash, crude fiber, and total phenolic contents of the green tea powders were determined based on the experimental factors. Products were also evaluated for their water activity, bulk density, particle size, color, extraction yield, and antioxidant activity. The shooting period, specific to Turkish tea cultivation, showed remarkable effects on the main quality parameters of the green tea powders. It is noteworthy that the phenolic content and antioxidant activity of the products did not change significantly with treatments. The green tea powder produced from Derepazari{dotless} 7 clone, grown under dark shade and harvested in the first shooting period, was superior among the tested parameters. © TÜBİTAK.Öğe Production of pomegranate fruit leather (pestil) using different hydrocolloid mixtures: An optimization study by mixture design(Blackwell Publishing Inc., 2018) Tontul I.; Topuz A.Pestil (a kind of fruit leather) is a traditional Turkish product generally made from mulberry, grape, and apricot. It is a good alternative for unhealthy candies made from corn syrup and artificial colorant. However, in the traditional processing of pestil, fruit juice (which has 10–14°Bx) and other ingredients (honey, milk, etc.) are boiled in the open vessel to concentrate (40–50°Bx) and starch (approximately 10%) is added to form a gel structure while the concentrate still boiling. As explained, this process is not standardized, and some toxic compounds can be formed during heat treatment. Therefore, this study was conducted to produce a pomegranate pestil from commercial pomegranate juice using xanthan gum (0–4%), locust bean gum (0–10%), and pregelatinized starch (0–10%). D-optimal mixture design was used for the optimization of the pestil formulation. The pestil produced according to experimental design was tested for their water activity, moisture content, color properties, browning index, HMF content, total monomeric anthocyanin, total phenolics, total flavonoids, total proanthocyanidin, antioxidant activity, extensibility, and sensorial properties. According to formulation optimization, the optimum hydrocolloid formula was calculated as 7.5% locust bean gum and 2.5% pregelatinized starch. The pestil produced with optimum formulation had improved properties than traditional pestil. Practical applications: Pestil is a stable fruit product, which is consumed throughout the year. It is produced by boiling of fruit pulp or juice added with starch or flour. Process induced toxic compounds can be formed during pestil production since the process is heat involved. Therefore, we optimized formulation using cold gelling hydrocolloids to eliminate heat treatment in pestil production. Healthier product in terms of both phenolics and toxic compounds was produced using optimized formulation. © 2017 Wiley Periodicals, Inc.Öğe Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties(Elsevier Ltd, 2017) Tontul I.; Topuz A.Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products. However, there are problems during spray-drying of sugar-rich fruit and vegetable juices due to the low glass transition temperature of sugars present in these products (Bhandari, Datta, & Howes, 1997). The sugars transform into a sticky form which increases the deposition at the surface of the drying chamber, which eventually decreases product yield. To achieve an effective drying and to obtain an acceptable product, drying conditions must be optimized. Scope and approach Product yield and physical properties of the final powder are affected by various factors, including carrier material and its concentration added into the feed, feed flow rate, atomization speed/pressure, and drying temperature. This paper reviews the effects of these conditions on yield and the physical properties of the final product. Key findings and conclusions Recent studies have clearly shown that milk-based protein isolates as carrier materials are more effective, according to product yield in lower ratios, than carbohydrate-based carrier materials. Physical characteristics of the final powder vary according to process parameters. © 2017 Elsevier LtdÖğe Storage stability of bioactive compounds of pomegranate leather (pestil) produced by refractance window drying(Blackwell Publishing Inc., 2019) Tontul I.; Topuz A.Fruit leathers are commonly produced with several fruits for consuming out of harvesting seasons. It is rich in nutritional and bioactive compounds. However, the bioactive compounds are sensitive to processing and storage conditions. Therefore, the chemical properties of the pomegranate leather produced by refractance window drying during storage at three different storage temperatures were investigated in the present study. The bioactive compounds of pomegranate leathers gradually decreased during storage, especially in high storage temperatures. The degradation of anthocyanins fit the second-order reaction kinetics. HMF content and volatile nonenzymatic browning reaction products were increased during storage especially at 35 °C. Moreover, storing at 35 °C for short period of time caused a volatile composition similar to the storing for a long period at 22 °C. Overall, leather must be stored at low temperatures to increase the stability of bioactive compounds. Practical applications: Refractance window drying has gained more and more attention from the food industry due to its scalability, cost-effectiveness, and continuous production opportunity. Many papers have shown the effectiveness of refractance window drying over different drying techniques. However, the fate of refractance window dried materials during storage is absent in the literature. Therefore, the storage stability of pomegranate leather was determined in the present study. © 2018 Wiley Periodicals, Inc.
