Effects of four different drying methods on the carotenoid composition and antioxidant capacity of dried Gac peel

2016 ◽  
Vol 97 (5) ◽  
pp. 1656-1662 ◽  
Author(s):  
Hoang V Chuyen ◽  
Paul D Roach ◽  
John B Golding ◽  
Sophie E Parks ◽  
Minh H Nguyen
Keyword(s):  
Antioxidant Capacity ◽  
Drying Methods ◽  
Carotenoid Composition

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT ◽  
2019 ◽  
Vol 101 ◽  
pp. 630-638 ◽  
Author(s):  
Hongyan Li ◽  
Long Xie ◽  
Yue Ma ◽  
Min Zhang ◽  
Yuwei Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Drying Methods ◽  
Drying Characteristics

Evaluation of phenolic profiles and antioxidant capacity of maqui (Aristotelia chilensis ) berries and their relationships to drying methods

2018 ◽  
Vol 98 (11) ◽  
pp. 4168-4176 ◽  
Author(s):  
Issis Quispe-Fuentes ◽  
Antonio Vega-Gálvez ◽  
Mario Aranda
Keyword(s):  
Antioxidant Capacity ◽  
Drying Methods ◽  
Phenolic Profiles ◽  
Aristotelia Chilensis

A comparative study of drying methods on physical characteristics, nutritional properties and antioxidant capacity of broccoli

2019 ◽  
Vol 38 (10) ◽  
pp. 1378-1388 ◽  
Author(s):  
Yayuan Xu ◽  
Yadong Xiao ◽  
Camel Lagnika ◽  
Jiangfeng Song ◽  
Dajing Li ◽  
...  
Keyword(s):  
Comparative Study ◽  
Antioxidant Capacity ◽  
Physical Characteristics ◽  
Drying Methods ◽  
Nutritional Properties

Effects of drying methods on the characterization of fatty acids, bioactive compounds and antioxidant capacity in a thin layer of physalis (Physalis peruviana L.) pulp

2020 ◽  
Author(s):  
Luis Puente ◽  
Antonio Vega-Gálvez ◽  
Ivette Fuentes ◽  
Karina Stucken ◽  
Angela Rodríguez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Thin Layer ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Drying Methods ◽  
Physalis Peruviana

scholarly journals Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

2020 ◽  
Vol 73 (2) ◽  
pp. 9179-9187
Author(s):  
Marcela Martínez-Castaño ◽  
Diana Paola Mejía Díaz ◽  
José Contreras-Calderón ◽  
Cecilia Gallardo Cabrera
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Structural Characteristics ◽  
High Water ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
The Sustainable Development ◽  
Functional Studies

The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes. The objective of the present study was to assess some physicochemical and functional properties of fIour obtained from the bean pod. Two types of drying methods were tested: convection and vacuum. The fIours tended to yellow color according to b* parameter values (convection drying: 17.54; vacuum drying: 18.35), with a slight red hue. They also showed high water-holding (convection drying: 8.30 g g-1; vacuum drying: 7.56 g g-1) and oil holding capacity (convection drying: 2.53 g g-1; vacuum drying: 2.56 g g-1), polyphenols content (convection drying: 26.62 mg GAE g-1 DW; vacuum drying: 3.77 mg GAE g-1 DW) and antioxidant capacity (convection drying: 33.42 µmol Trolox g-1; vacuum drying: 5.27 µmol Trolox g-1). The results were similar for the two types of drying methods, except for the antioxidant capacity. Since convection drying is more economical and available than vacuum drying, only the fIour obtained by convection method was analyzed on compositional and structural characteristics. This fIour showed to be a good source of dietary fiber (66.93%), being the insoluble fiber the predominant fraction (59.97%). Moreover, a high content of ash (6.65%) and low lipid content (0.58%) were also found. The IR spectrum showed signs corroborating the presence of dietary fiber, which also was evidenced morphologically. Overall, the results obtained indicated that the bean pod fIour obtained by convection drying has potential use as a raw material for the food industry.

scholarly journals Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies

Processes ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 240 ◽  
Author(s):  
Choong Oon Choo ◽  
Bee Lin Chua ◽  
Adam Figiel ◽  
Klaudiusz Jałoszyński ◽  
Aneta Wojdyło ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Water Activity ◽  
Specific Energy ◽  
Activity Analysis ◽  
Drying Methods ◽  
Murraya Koenigii ◽  
Hot Air ◽  
Colour Parameters

This study aims to reduce the amount of specific energy consumed during the drying of fresh Murraya koenigii leaves by comparing four drying methods: (1) convective hot-air drying (CD; 40, 50 and 60 °C); (2) single-stage microwave-vacuum drying (MVD; 6, 9 and 12 W/g); (3) two-stage convective hot-air pre-drying followed by microwave-vacuum finishing–drying (CPD-MVFD; 50 °C, 9 W/g); and (4) freeze-drying as a control in the analysis sections. The drying kinetics were also modelled using thin-layer models. The quality parameters of dried M. koenigii leaves were measured including total polyphenolic content (TPC), antioxidant capacity (ABTS and FRAP), profiling of volatile compounds, colour analysis and water activity analysis. Results showed that CPD-MVFD effectively reduced the specific energy consumption of CD at 50 °C by 67.3% in terms of kilojoules per gram of fresh weight and 48.9% in terms of kilojoules per gram of water. The modified Page model demonstrated excellent fitting to the empirical data obtained. FD showed promising antioxidant activity. The major contributor of antioxidant capacity was TPC. The volatile compounds profiled by gas chromatography-mass spectrometry, namely, β-phellandrene (31%), α-pinene (19.9%), and sabinene (16%) were identified as the major compounds of dried M. koenigii leaves. Colour analysis showed MVD’s high performance in preserving the colour parameters of M. koenigii leaves under all conditions. The colour parameters were correlated to the antioxidant capacity and TPC. Water activity analysis showed that the water activity of M. koenigii leaves for all drying methods indicating that the conditions were microbiologically and shelf-stable. Pearson correlation showed the colour parameters of the leaves had a strong correlation to TPC. Overall, MVD showed promising energy consumption reduction and recovery in TPC and volatile compounds.

Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity

2017 ◽  
Vol 97 (12) ◽  
pp. 3929-3936 ◽  
Author(s):  
Almudena García-Ruiz ◽  
Nieves Baenas ◽  
Ana M Benítez-González ◽  
Carla M Stinco ◽  
Antonio J Meléndez-Martínez ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Carotenoid Composition

scholarly journals Assessment of Phytochemical Contents and Total Antioxidant Capacity of Five Medicinal Plants with Cosmetic Potential under Three Different Drying Methods

2021 ◽  
Vol 9 (1) ◽  
pp. 24-28
Author(s):  
DGND Gamage ◽  
RM Dharmadasa ◽  
DC Abeysinghe ◽  
RGS Wijesekara ◽  
GA Prathapasinghe ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Drying Methods ◽  
Total Antioxidant ◽  
Phytochemical Contents

Relationship between antimicrobial activity, phenolic profile and antioxidant capacity of murta (Ugni molinae Turcz) extracts prepared by different drying methods

2019 ◽  
Vol 9 (4) ◽  
pp. 587-601 ◽  
Author(s):  
Jéssica López ◽  
Antonio Vega-Gálvez ◽  
Angela Rodríguez ◽  
Karina Stucken ◽  
Claudia Barraza ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Capacity ◽  
Drying Methods ◽  
Phenolic Profile ◽  
Ugni Molinae

Effects of pretreatments and air drying temperatures on the carotenoid composition and antioxidant capacity of dried gac peel

2017 ◽  
Vol 41 (6) ◽  
pp. e13226 ◽  
Author(s):  
Hoang V. Chuyen ◽  
Paul D. Roach ◽  
John B. Golding ◽  
Sophie E. Parks ◽  
Minh H. Nguyen
Keyword(s):  
Antioxidant Capacity ◽  
Air Drying ◽  
Carotenoid Composition
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