Optimisation of drying conditions for the extraction of β-carotene, phenolic and ascorbic acid content from yellow-fleshed sweet potato using response surface methodology

2011 ◽  
Vol 46 (7) ◽  
pp. 1356-1362 ◽  
Author(s):  
Maruf Ahmed ◽  
Mst. Sorifa Akter ◽  
Jong-Bang Eun
Keyword(s):  
Ascorbic Acid ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Sweet Potato ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Drying Conditions ◽  
Β Carotene

Hot Air Drying Characteristics of Sweet Potato Using Moisture Sorption Isotherm Analysis and Its Quality Changes During Drying

2010 ◽  
Vol 6 (2) ◽  
Author(s):  
Takahiro Orikasa ◽  
Long Wu ◽  
Yasumasa Ando ◽  
Yoshiki Muramatsu ◽  
Poritosh Roy ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sweet Potato ◽  
Acid Content ◽  
Sugar Content ◽  
Ascorbic Acid Content ◽  
Surface Color ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air

Changes in the quality of sweet potato during hot air drying, such as L-ascorbic acid, sugar content, surface color and hardness, and drying characteristics, were investigated at temperatures of 30, 40, 50, and 60°C. Equilibrium moisture contents (EMC) of sweet potato samples in the desorption process were measured by a static method at the four aforementioned temperatures and six selected relative humidity levels. Using both the measured moisture content data in the drying test and the EMC values, hot air drying characteristics of sweet potato was estimated. Changes in L-ascorbic acid content of sweet potato during hot air drying was measured, wherein a first-order reaction rate equation was applied to model the change in decomposition of L-ascorbic acid content. In addition, surface color, sugar content, and surface hardness were also measured. The total color change (?E) of the samples was observed to decrease as drying temperature was increased. The effects of sample sugar concentration on surface hardening during hot air drying of sweet potato are discussed.

Modeling and optimization of solar-assisted heat pump drying of pumpkin slice

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Yaping Dai ◽  
Kaibo Deng
Keyword(s):  
Ascorbic Acid ◽  
Response Surface Methodology ◽  
Energy Consumption ◽  
Heat Pump ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Carotene Content ◽  
Content Type ◽  
Heat Pump Drying ◽  
Reduce Energy Consumption

PurposeTo reduce energy consumption, the time needed of drying, and the loss of ß-carotene content, and ascorbic acid content, response surface methodology (RSM) was employed for optimization.Design/methodology/approachTo reduce energy consumption, the time needed of drying, and the loss of ß-carotene content, and ascorbic acid content, response surface methodology (RSM) was employed for optimization.FindingsThe results show that the optimum solar-assisted heat pump drying (SAHPD) conditions for drying pumpkin slice were: drying temperature of 67.40 °C, loading density of 1.05 kg/m3, and material thickness of 4 mm. Under these conditions, slice of pumpkin were dried in 440.637 min, where the unit energy consumption, ascorbic acid content, and ß-carotene content were 16.737 kJ/g, 25.682 mg/ (100–g dried sample), and 10.202 mg/g, respectively. The structure of the samples dried using the optimized SAHPD method exhibited a more complete cell morphology than those dried using heat pump drying when examined using scanning electronic microscopy.Originality/valueThis suggests that the optimized SAHPD conditions used in this study are important for production and processing.

scholarly journals L-ascorbic acid, β-carotene and lycopene content in papaya fruits (Carica papaya) with or without physiological skin freckles

2008 ◽  
Vol 65 (3) ◽  
pp. 246-250 ◽  
Author(s):  
Leandro Marelli de Souza ◽  
Karla Silva Ferreira ◽  
José Benício Paes Chaves ◽  
Sílvio Lopes Teixeira
Keyword(s):  
Ascorbic Acid ◽  
Skin Disease ◽  
Acid Content ◽  
High Performance ◽  
Nutritive Value ◽  
Ascorbic Acid Content ◽  
Carotene Content ◽  
Lycopene Content ◽  
Papaya Pulp ◽  
Β Carotene

The Skin Freckles is a papaya skin disorder that depreciates de fruit appearance and hampers its commercialization, although not lowering its nutritive value. Being the papaya a good source of ascorbic acid, β-carotene and licopene this research aimed at determining L-ascorbic acid, β-carotene and licopene content in papaya fruits, from 'Formosa' and 'Solo' group varieties, with and without apparent physiological skin disease (skin freckles). Fruits were harvested in the Southeast Region of Brazil. L-ascorbic acid content was determined by titration technique. β-carotene and licopene contents were determined by high performance liquid chromatography technique (HPLC). L-ascorbic acid content in papaya fruits ranged from (59.9 ± 3.4) mg 100 g-1 to (112.4 ± 12.6) mg 100 g-1 in fresh papaya pulp. β-carotene content ranged from (0.19 ± 0.07) mg 100 g-1 to (0.56 ± 0.09) mg 100 g-1 and that of licopene ranged from (1.44 ± 0.28) mg 100 g-1 to (3.39 ± 0.32) mg 100 g-1 in fresh papaya pulp. L-ascorbic acid contents of papaya fruits with skin disease averaged 7.0 mg 100 g-1 to 10.0 mg 100 g-1 higher than those of papaya fruits without skin freckles (P < 0.05).

scholarly journals Optimization of Prickly Pear Juice Clarification for Better Retention of Betalain and Color Properties

2022 ◽  
Author(s):  
P.R. Davara ◽  
A.K. Varshney ◽  
V.P. Sangani ◽  
P.P. Vora
Keyword(s):  
Ascorbic Acid ◽  
Response Surface ◽  
Incubation Time ◽  
Acid Content ◽  
Color Index ◽  
Incubation Temperature ◽  
Ascorbic Acid Content ◽  
Prickly Pear ◽  
Process Technology ◽  
Pear Juice

Background: Prickly pear juices are considered as valuable ingredient for sports and energy drinks due to its higher amino acids contents, minerals and attractive red color. Hence, prickly pear fruit has received renewed interest for the production of juice. Up to date, relatively little work has been reported regarding the manufacturing of prickly pear products. Enzyme has proved to be the key element for producing clear and stable fruit juice. The present study aimed to optimize the processing parameters for enzymatic clarification of prickly pear juice. The results of this investigation are expected to provide the suitable process technology for the production of prickly pear juice with better retention of betalain content and color value. Methods: Prickly pear pulp was treated with pectinase enzyme at different concentrations (0.01-0.09%), incubation temperatures (40-60°C) and incubation time (60-180 min). The effect of enzymatic treatments on clarity, color index, betalain content and ascorbic acid content of juice were studied through response surface methodology by employing second order central composite rotatable design. Result: Response surface analysis determined the optimum condition for clarifying prickly pear juice as 0.036% enzyme concentration, 46°C incubation temperature and 112 min incubation time. At this condition, it was predicted to produce the prickly pear juice with clarity of 48.59% T, color index of 0.603 abs, betalain content of 542.93 mg/L of juice and ascorbic acid content of 9.35 mg/100 g with the desirability of 0.780.

Analysis of ascorbic acid content in various fruits and vegetables by spectrofluorimetric methods

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
A Haskovic ◽  
A Copra Janicijevic ◽  
A Topcagic ◽  
L Klepo ◽  
A Kapur ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content
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