Comparative analyses of phenolic compounds and antioxidant properties of Chinese jujube as affected by geographical region and drying methods (Puff-drying and convective hot air-drying systems)

2020 ◽  
Author(s):  
Muhammad Arslan ◽  
Muhammad Zareef ◽  
Haroon Elrasheid Tahir ◽  
Shujat Ali ◽  
Huang Xiaowei ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Geographical Region ◽  
Drying Methods ◽  
Chinese Jujube ◽  
Hot Air Drying ◽  
Air Drying ◽  
Comparative Analyses ◽  
Hot Air

scholarly journals Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 598
Author(s):  
Graziana Difonzo ◽  
Antonella Aresta ◽  
Pietro Cotugno ◽  
Roberta Ragni ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Freeze Drying ◽  
Oil Production ◽  
Production Costs ◽  
Drying Methods ◽  
Olive Pomace ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pharmaceutical Industries

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

Effects of drying methods on color retention and chlorophyll of celery (ApiumgraveolensL.), spinach (Spinacia oleraceaL.), Malabar spinach (Basella albaL.)

2020 ◽  
pp. 53-61
Author(s):  
Dat Q Tran
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Color Retention ◽  
Hot Air ◽  
Drying Techniques ◽  
Dried Vegetables

Dried vegetables are considered convenient for storage, transportation and preservation. The different drying techniques could influence the quality of resulting products. This study aimed to evaluate the effects of three distinguish drying methods as hot-air drying, foam-mat drying and microwave drying on the color retention and chlorophyll of green vegetables powder. Fresh spinach(Spinacia oleraceaL.), celery (Apium graveolensL.), Malabar spinach (Basella albaL.) were dried by different methods: hot air at 60oC, foam-mat at 60oC and microwave at 270 W until the samples reached approximately 9% of moisture content (wb). The drying time of the dried samples by microwave, foam-mat and hot-air method were 60, 210 and 240 min, respectively. Foam-mat dried vegetables were found to have the best quality in terms of color and the residual chlorophyll content. The findings suggest that foam-mat drying is promising in dried vegetable processing

scholarly journals Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Lihui Zhang ◽  
Yu Qiao ◽  
Chao Wang ◽  
Li Liao ◽  
Lu Liu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Antioxidant Properties ◽  
Bound Water ◽  
Principal Component ◽  
Vacuum Drying ◽  
Active Components ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. The antioxidant properties of FVD-AD were lower than those of FVD but significantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

scholarly journals Effect of drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

scholarly journals Comparative Evaluation of Sulfur Compounds Contents and Antiobesity Properties of Allium hookeri Prepared by Different Drying Methods

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Min Hye Yang ◽  
Na-Hyun Kim ◽  
Jeong-Doo Heo ◽  
Jung-Rae Rho ◽  
Kwang Ju Ock ◽  
...  
Keyword(s):  
Low Temperature ◽  
Body Weight Gain ◽  
The Body ◽  
Drying Methods ◽  
Organosulfur Compounds ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Allium Hookeri ◽  
Low Temperature Drying

Despite the nutritional and medicinal values of Allium hookeri, its unique flavor (onion or garlic taste and smell) coming from sulfur containing compounds limits its usage as functional food. For comparative study, A. hookeri roots were prepared under two different drying conditions, namely, low-temperature drying that minimizes the volatilization of sulfur components and hot-air drying that minimizes the garlic odor and spicy taste of A. hookeri. In GC/MS olfactory system, the odorous chemicals and organosulfur compounds such as diallyl trisulfide, dimethyl trisulfide, and dipropyl trisulfide were significantly decreased in hot-air drying compared to low-temperature drying. The spiciness and saltiness taste were noticeably reduced, while sourness, sweetness, and umami taste were significantly increased in hot-air dried A. hookeri according to electronic tongue. Although the content of volatile sulfur components was present at lower level, the administration of hot-air dried A. hookeri extract (100 mg/kg p.o.) apparently prevented the body weight gain and improved insulin resistance in C57BL/6J obese mice receiving high fat diet. Results suggested that the hot-air dried A. hookeri possessing better taste and odor might be available as functional crop and bioactive diet supplement for the prevention and/or treatment of obesity.

An Analysis of Flavour Compounds of Bananas under Different Drying Methods on the Basis of GC-MS Computer Technology

2014 ◽  
Vol 644-650 ◽  
pp. 5336-5340 ◽  
Author(s):  
Bao Yu Li ◽  
Jun Yang ◽  
Kai Dan Yin ◽  
Fan Li Kong ◽  
Jin Feng Bi
Keyword(s):  
Computer Technology ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Flavour Compounds ◽  
Hot Air ◽  
Aroma Components

In order to study changes of aroma components of hot-air drying and vacuum drying banana slices, using SPME-GC/MS coupling on the aroma components were analysed bytechnology. Different drying methods kinds of aroma constituents and the content of banana samples have great differences. Hot air drying characteristic flavor substances are aldehydes, vacuum drying of flavor substances disappear is alcohols, acids and aldehydes.

scholarly journals Impact of Different Drying Techniques on Quality Traits of Ginger (Zingiber officinale Rosc.) Rhizomes

2021 ◽  
pp. 30-37
Author(s):  
Annu Kumari ◽  
Yeluru Mohan Babu ◽  
Eggadi Ramesh ◽  
Tshering Ongchu Lepcha ◽  
Suman Tamang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fiber Content ◽  
Microwave Drying ◽  
Crude Fiber ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sun Drying ◽  
Crude Fiber Content ◽  
Hot Air

Under the present investigation, ginger was produced at the instruction cum research plots of the Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal. The experiment was laid out in a factorial CRD. The study was undertaken with four ginger varieties namely Gorubathan, Suprabha, Suruchi and Suravi to evaluate the effect of different drying methods (sun drying, hot air drying at 50OC, 60oC and 70oC and microwave drying on time required for drying to a moisture content of 8 – 10% and to chemical composition (essential oil, oleoresin content and crude fiber content) of the end product. Results shown that Gorubathan variety has the highest essential oil (2.243%) and oleoresin content (14.840%) among the four varieties in this study, highest crude fiber content (5.253%) was observed in Suprabha and highest dry recovery (25.77%) was obtained from Suravi variety. In hot air drying, with increase in temperature essential oil, oleoresin and crude fiber content in dry ginger as well as dry recovery reduced. With high dry recovery (25.77%), essential oil (2.037%) and oleoresin content (13.510%) and moderately low crude fiber content (4.637%), it can be concluded that Suravi variety is best suitable for producing dry ginger. Apart from microwave drying, sun drying can be recommended as better practice, when hygienically conducted, based on essential oil and oleoresin content.

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