scholarly journals Ultrasound assisted low‐temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

2019 ◽  
Vol 99 (6) ◽  
pp. 2901-2909 ◽  
Author(s):  
Francisca Vallespir ◽  
Óscar Rodríguez ◽  
Juan A Cárcel ◽  
Carmen Rosselló ◽  
Susana Simal
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Bioactive Compounds ◽  
Drying Kinetics ◽  
Ultrasound Assisted ◽  
Low Temperature Drying

scholarly journals Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Cassiano Brown da Rocha ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

scholarly journals Ultrasound assisted low temperature drying of food materials

2018 ◽  
Author(s):  
H. T. Sabarez ◽  
S. Keuhbauch ◽  
K. Knoerzer
Keyword(s):  
Energy Consumption ◽  
Low Temperature ◽  
Product Quality ◽  
Direct Contact ◽  
Lower Energy ◽  
Drying Time ◽  
Indirect Transmission ◽  
Ultrasound Assisted ◽  
Improved Design ◽  
Low Temperature Drying

An ultrasonic design based on the indirect transmission of ultrasonic energy from the ultrasound emitter through to the material to be dried was investigated to assist in low temperature drying of food materials. The application of the improved design tested in this work was found to enhance the low temperature drying by shortening the overall drying time of up to 45% (i.e., lower energy consumption and may enable better retention of product quality). This offers a promising approach towards a better applicability of ultrasound in industrial operation, since no direct contact between the sample and the ultrasonic emitter is needed. Keywords: ultrasound; drying; low temperature; drying intensification 

Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera IndicaL.) as Affected by Low-Temperature Storage

2009 ◽  
Vol 74 (3) ◽  
pp. S126-S134 ◽  
Author(s):  
R.M. Robles-Sánchez ◽  
M.A. Islas-Osuna ◽  
H. Astiazarán-García ◽  
F.A. Vázquez-Ortiz ◽  
O. Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Bioactive Compounds ◽  
Quality Index ◽  
Consumer Acceptability ◽  
Low Temperature Storage ◽  
Fresh Cut ◽  
Temperature Storage

scholarly journals Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

2016 ◽  
Vol 30 (1) ◽  
pp. 95-104 ◽  
Author(s):  
Jana Šic Žlabur ◽  
Sandra Voća ◽  
Nadica Dobričević ◽  
Stjepan Pliestić ◽  
Ante Galić ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging ◽  
Ultrasonic Extraction ◽  
Total Phenolic ◽  
Total Phenols ◽  
Ultrasound Assisted Extraction ◽  
Lemon Balm ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Abstract The aim of this study was to investigate the influence of conventional and ultrasound-assisted extraction (frequency, time, temperature) on the content of bioactive compounds as well as on the antioxidant activity of aqueous extracts from fresh lemon balm and peppermint leaves. Total phenols, flavonoids, non-flavonoids, total chlorophylls, total carotenoids, and radical scavenging capacity were determined. Moreover, the relationship between bioactive compounds and antioxidant capacity was studied by linear regression. A significant increase in all studied bioactive compounds during ultrasonic extraction for 5 to 20 min was found. With the classical extraction method, the highest amounts of total phenols, flavonoids, and antioxidant activity were determined, and the maximum amounts of total chlorophylls and carotenoids were determined during 20 min ultrasonic extraction. The correlation analysis revealed a strong, positive relationship between antioxidant activity and total phenolic compounds.

scholarly journals Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon ( Momordica charantia L.)

2020 ◽  
Vol 8 (7) ◽  
pp. 3826-3834
Author(s):  
Thi‐Van‐Linh Nguyen ◽  
Quoc‐Duy Nguyen ◽  
Phuoc‐Bao‐Duy Nguyen ◽  
Bich‐Lam Tran ◽  
Phong T. Huynh
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Bioactive Compounds ◽  
Momordica Charantia ◽  
Bitter Melon ◽  
Microwave Assisted ◽  
Drying Conditions

Microwave-vacuum-assisted drying of pretreated cranberries: drying kinetics, bioactive compounds and antioxidant activity

LWT ◽  
2021 ◽  
pp. 111464
Author(s):  
Yu-Hao Zhou ◽  
Izabela Staniszewska ◽  
Zi-Liang Liu ◽  
Danuta Zielinska ◽  
Hong-Wei Xiao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Drying Kinetics
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