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

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.

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Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

International Journal of Food Science ◽

10.1155/2016/7879097 ◽

2016 ◽

Vol 2016 ◽

pp. 1-5 ◽

Cited By ~ 29

Author(s):

P. T. Akonor ◽

H. Ofori ◽

N. T. Dziedzoave ◽

N. K. Kortei

Keyword(s):

Ash Content ◽

Moisture Loss ◽

Drying Methods ◽

Moisture Removal ◽

Solar Drying ◽

Nutritional Properties ◽

Drying Characteristics ◽

Red Color ◽

Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4) than the air-oven-dried (L⁎=49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

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Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)

LWT ◽

10.1016/j.lwt.2017.02.035 ◽

2017 ◽

Vol 80 ◽

pp. 294-303 ◽

Cited By ~ 42

Author(s):

Ismail Tontul ◽

Ayhan Topuz

Keyword(s):

Physicochemical Properties ◽

Drying Methods

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Effects of superfine grinding on the physicochemical properties, antioxidant capacity and hygroscopicity of Rosa rugosa cv. Plena powders

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11768 ◽

2022 ◽

Author(s):

Liqing Qiu ◽

Min Zhang ◽

Baoguo Xu ◽

Bin Wang

Keyword(s):

Physicochemical Properties ◽

Antioxidant Capacity ◽

Rosa Rugosa

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Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2021.v33.i6.2726 ◽

2021 ◽

pp. 510

Author(s):

Sandoval-Gallegos Eli Mireya ◽

Arias-Rico José ◽

Cruz-Cansino Nelly del Socorro ◽

Ramírez-Ojeda Deyanira ◽

Zafra-Rojas Quinatzin Yadira ◽

...

Keyword(s):

Phenolic Compounds ◽

Physicochemical Properties ◽

Antioxidant Capacity ◽

Water Retention ◽

Nutritional Composition ◽

Total Phenolic ◽

Water Retention Capacity ◽

Total Phenolic Compounds ◽

Retention Capacity ◽

Malva Parviflora

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

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