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Volume 10
Issue 4
10.3390/foods10040734
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Article

The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits

by
Salah A. Al Maiman
1,
Nawal A. Albadr
1,
Ibrahim A. Almusallam
2,
Mohammed Jawad Al-Saád
3,
Sarah Alsuliam
1,
Magdi A. Osman
1 and
Amro B. Hassan
1,*
1
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
2
Date and Palm Center, Ministry of Environment, Water and Agriculture, P.O. Box 43, Alhufuf 31982, Saudi Arabia
3
Saudi Irrigation Organization, P.O. Box 43, Alhufuf 31982, Saudi Arabia
*
Author to whom correspondence should be addressed.
Academic Editor: Marco Poiana
Foods 2021, 10(4), 734; https://doi.org/10.3390/foods10040734
Received: 9 February 2021 / Revised: 24 March 2021 / Accepted: 26 March 2021 / Published: 30 March 2021
(This article belongs to the Section Food Engineering and Technology)
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Abstract

This study investigated the effect of solar drying on storability and physiochemical and antioxidant capacities of dried tomatoes. Sliced fruit was dried at 45 ± 2 °C for 24 h under a solar tunnel dryer and stored at ambient temperature for 90 and 180 days. Solar drying treatments significantly (p < 0.05) reduced the bacterial and mold load, and eliminated Staphylococcus aureus, S. saprophyticus, and Escherichia coli in all samples. Solar drying treatment reduced the water activity of the dried tomato’s to 0.31 that remained at the same level during storage period 180 days. Storage of dried tomato slices resulted in the decrease of both color and vitamin C content while it increased the total carotenoid, lycopene, phenolic compound content, and antioxidant activity. Furthermore, the principle component analysis (PCA) revealed that solar drying of tomato slices enhanced its physicochemical properties, antioxidant capacity particularly after storage for 90 and 180 days. Interestingly, the solar drying process enhanced tomato slices storage and physicochemical characteristics, that resulted in extending the shelf life by up to 6 months, indicating the great potential application of low-tech solar in food industry and could become an emerging effective post-harvest preservative method for seasonal perishable vegetable and fruit, particularly in developing countries. View Full-Text
Keywords: solar drying; shelf life; bioactive compounds; tomato slices solar drying; shelf life; bioactive compounds; tomato slices
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MDPI and ACS Style

Al Maiman, S.A.; Albadr, N.A.; Almusallam, I.A.; Al-Saád, M.J.; Alsuliam, S.; Osman, M.A.; Hassan, A.B. The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits. Foods 2021, 10, 734. https://doi.org/10.3390/foods10040734

AMA Style

Al Maiman SA, Albadr NA, Almusallam IA, Al-Saád MJ, Alsuliam S, Osman MA, Hassan AB. The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits. Foods. 2021; 10(4):734. https://doi.org/10.3390/foods10040734

Chicago/Turabian Style

Al Maiman, Salah A., Nawal A. Albadr, Ibrahim A. Almusallam, Mohammed J. Al-Saád, Sarah Alsuliam, Magdi A. Osman, and Amro B. Hassan. 2021. "The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits" Foods 10, no. 4: 734. https://doi.org/10.3390/foods10040734

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