scholarly journals Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

2018 ◽  
Vol 28 (3) ◽  
pp. 711-720 ◽  
Author(s):  
Ji Yeong Park ◽  
Ji-Hee Yang ◽  
Mi-Ai Lee ◽  
SuYeon Jeong ◽  
SeungRan Yoo
Keyword(s):  
Physicochemical Properties ◽  
Sensory Characteristics ◽  
Drying Methods ◽  
Volatile Profile

Physicochemical Properties of Onion Powder as Influenced by Drying Methods

2007 ◽  
Vol 36 (3) ◽  
pp. 342-347 ◽  
Author(s):  
Hye-Ran Kim ◽  
Eun-Ju Seog ◽  
Jun-Ho Lee ◽  
Jong-Whan Rhim
Keyword(s):  
Physicochemical Properties ◽  
Drying Methods

scholarly journals The Effect of Pre-Drying Methods on Physicochemical, Textural and Sensory Characteristics on Puff Dried Turkey Breast Meat

LWT ◽  
2021 ◽  
pp. 111350
Author(s):  
Feyza Elmas ◽  
Anıl Bodruk ◽  
Özgün Köprüalan ◽  
Şeyma Arıkaya ◽  
Nurcan Koca ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Drying Methods ◽  
Breast Meat

scholarly journals The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 511
Author(s):  
Evelin Kivima ◽  
Kristel Tanilas ◽  
Kaie Martverk ◽  
Sirli Rosenvald ◽  
Loreida Timberg ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Invertase Activity ◽  
Water Soluble ◽  
Sensory Characteristics ◽  
Chemical Compositions ◽  
Coumaric Acid ◽  
Total Polyphenol ◽  
Northern Climate ◽  
Sensory Parameters ◽  
Major Amino Acid

Thirty honey samples from different regions of Estonia were investigated to determine the chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of typical honeys from a northern climate. The physicochemical parameters, such as electrical conductivity, moisture content, free acidity, hydroxymethylfurfural, diastase, and invertase activity were measured. The color was measured and expressed by L*-, a*-, and b*-coordinates. Sensory parameters were determined by using “fruity”, “floral”, “berry-like”, “herbal”, “woody”, “spicy”, “sweet”, and “animal-like” as the main odor and flavor attributes. The total polyphenol and flavonoid contents were in the range of 26.2–88.7 mg gallic acid equivalents (GAE) per 100 g and 1.9–6.4 mg quercetin equivalents (QE) per 100 g, respectively. The identified polyphenols showed the highest intensities of caffeic acid, coumaric acid, and abscisic acid and its derivatives. The protocatechuic acid intensity was highest in honeys containing traces of honeydew elements and of cinnamic acid and myricetin in heather honey. The water-soluble antioxidant values were 37.8–311.2 mg ascorbic acid equivalents (AAE) per 100 g and the lipid soluble antioxidant values were 14.4–60.7 mg Trolox equivalents (TE) per 100 g. The major amino acid in the analyzed honeys was proline, with variable values depending on the honey’s botanical source. Correlations were calculated based on the results obtained. It was revealed that the typical Estonian honey has floral, berry-like, sweet, and rather mild sensory characteristics. Most of the honeys lacked stronger spicy, woody, and animal-like attributes. The typical color of Estonian honey is quite light.

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

scholarly journals Design of Aerogels, Cryogels and Xerogels of Alginate: Effect of Molecular Weight, Gelation Conditions and Drying Method on Particles’ Micromeritics

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1049 ◽  
Author(s):  
Rosalía Rodríguez-Dorado ◽  
Clara López-Iglesias ◽  
Carlos García-González ◽  
Giulia Auriemma ◽  
Rita Aquino ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Physicochemical Properties ◽  
Textural Properties ◽  
Supercritical Drying ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Molecular Weights ◽  
Nanostructured Particles

Processing and shaping of dried gels are of interest in several fields like alginate aerogel beads used as highly porous and nanostructured particles in biomedical applications. The physicochemical properties of the alginate source, the solvent used in the gelation solution and the gel drying method are key parameters influencing the characteristics of the resulting dried gels. In this work, dried gel beads in the form of xerogels, cryogels or aerogels were prepared from alginates of different molecular weights (120 and 180 kDa) and concentrations (1.25, 1.50, 2.0 and 2.25% (w/v)) using different gelation conditions (aqueous and ethanolic CaCl2 solutions) and drying methods (supercritical drying, freeze-drying and oven drying) to obtain particles with a broad range of physicochemical and textural properties. The stability of physicochemical properties of alginate aerogels under storage conditions of 25 °C and 65% relative humidity (ICH-climatic zone II) during 1 and 3 months was studied. Results showed significant effects of the studied processing parameters on the resulting alginate dried gel properties. Stability studies showed small variations in aerogels weight and specific surface area after 3 months of storage, especially, in the case of aerogels produced with medium molecular weight alginate.

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

scholarly journals Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽  
2020 ◽  
Vol 12 (24) ◽  
Author(s):  
Rey David Vargas Sánchez ◽  
Evelin Martínez Benavidez ◽  
Javier Hernández ◽  
Gastón Ramón Torrescano Urrutia ◽  
Armida Sánchez Escalante
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Phenolic Content ◽  
Biological Activities ◽  
Sensory Characteristics ◽  
Total Phenolic ◽  
Gram Positive ◽  
Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

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