The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

This study evaluates the physical properties of freeze dried tropical (guava, sapota, and papaya) fruit powders. Thermal stability and weight loss were evaluated using TGA-DSC and IR, which showed pectin as the main solid constituent. LCR meter measured electrical conductivity, dielectric constant, and dielectric loss factor. Functional groups assessed by FTIR showed presence of chlorides, and O–H and N–H bonds in guava, chloride and C–H bond in papaya, and chlorides, and C=O and C–H bonds in sapota. Particle size and type of starch were evaluated by X-ray diffraction and microstructure through scanning electronic microscopy. A semicrystalline profile and average particle size of the fruit powders were evidenced by X-ray diffraction and lamellar/spherical morphologies by SEM. Presence of A-type starch was observed in all three fruits. Dependence of electric and dielectric properties on frequency and temperature was observed.

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Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2021.105714 ◽

2021 ◽

pp. 105714

Author(s):

Baoguo Xu ◽

Jianan Chen ◽

Essodézam Sylvain Tiliwa ◽

Weiqiang Yan ◽

SM Roknul Azam ◽

...

Keyword(s):

Freeze Drying ◽

Quality Attributes ◽

Dual Frequency ◽

Drying Process ◽

Multi Mode ◽

Ultrasound Pretreatment ◽

Frequency Ultrasound

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Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: a comparative study of five saccharides osmotic agents

Journal of Food Processing and Preservation ◽

10.1111/jfpp.16328 ◽

2022 ◽

Author(s):

Youchuan Ma ◽

Jianyong Yi ◽

Jinfeng Bi ◽

Xinye Wu ◽

Xuan Li ◽

...

Keyword(s):

Mass Transfer ◽

Comparative Study ◽

Physical Properties ◽

Osmotic Dehydration ◽

Freeze Dried ◽

Apple Slices ◽

Osmotic Agents

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Probing the impact of HPMC viscosity grade and proportion on the physical properties of co-freeze-dried mannitol-HPMC tableting excipients using multivariate analysis methods

International Journal of Pharmaceutics ◽

10.1016/j.ijpharm.2018.11.071 ◽

2019 ◽

Vol 556 ◽

pp. 246-262 ◽

Cited By ~ 5

Author(s):

Carin Ru Shan Siow ◽

Denyse Shuwen Tang ◽

Paul Wan Sia Heng ◽

Lai Wah Chan

Keyword(s):

Multivariate Analysis ◽

Physical Properties ◽

Analysis Methods ◽

Freeze Dried ◽

Viscosity Grade ◽

The Impact

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Bioactive Compounds, Vitamins and Minerals Composition of Freeze-dried Grewia asiatica L. (Phalsa) Pulp and Seed Powder

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1474 ◽

2019 ◽

Vol 38 (03) ◽

Author(s):

Kiran Bala ◽

Aradhita Barmanray

Keyword(s):

Heavy Metals ◽

Ascorbic Acid ◽

Vitamin A ◽

Bioactive Compounds ◽

Functional Foods ◽

Total Phenols ◽

Total Anthocyanin ◽

Freeze Dried ◽

Total Anthocyanins ◽

Β Carotene

Present study was directed to analyze and compare the bioactive compounds (total phenols, total anthocyanins), vitamins (ascorbic acid, β-carotene, vitamin A), minerals including Ca, Mg, Na, P, K, Fe, Cu, Zn, Co, Mn and heavy metals (Cd, Hg, Pb) of freeze-dried (lyophilized) phalsa pulp and seed powder. In lyophilized pulp powder (LPP) higher amount of total phenols (78.11 mg/100g), total anthocyanin (82.94 mg/100g), ascorbic acid (5.21 mg/100g), β-carotene (0.54 µg/100g), vitamin A (0.89 I.U.) were observed than lyophilized seed powder (LSP). Na, K, Mg and Co (0.41, 0.39, 1.08, 0.46 mg/100g, respectively) were higher in LPP as compared to LSP (0.29, 0.11, 0.76 and 0.40 mg/100g, respectively) whereas, Ca, P and Cu were detected more in LSP. This study opens the prospect of using dry phalsa powder in the preparation of various nutraceutical and functional foods for their therapeutic as well as prophylactic purposes.

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Effect of Drying on the Bioactive Compounds and Antioxidant Activity of Rubus lambertianus

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0412 ◽

2018 ◽

Vol 14 (2) ◽

Author(s):

Jun Yu ◽

Zijian Shangguan ◽

Xingju Yang ◽

Dan Sun ◽

Baoqing Zhu ◽

...

Keyword(s):

Bioactive Compounds ◽

Freeze Drying ◽

Antioxidant Activities ◽

Drying Methods ◽

Protective Effects ◽

Red Raspberry ◽

Hot Air Drying ◽

Hot Air ◽

Freeze Dried ◽

Total Anthocyanins

AbstractDifferent drying methods, including hot air drying (HAD), freeze drying (FD), spray drying and vacuum drying (VD), were investigated to determine their influence on the chromatic coordinates, phenolics, anthocyanins and antioxidant activities of dried red raspberry (Rubus lambertianus). Pelargonidin-3-O-glucoside and catechin were found to be the main anthocyanin and non-anthocyanin phenolics, respectively, in fresh red raspberry. The most effective method for controlling browning was FD. The highest protective effects against bioactive compounds were observed in freeze-dried powders, when measuring the total anthocyanins, the scavenging of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radicals and the inhibition effects on lard oxidation. HAD was effective for the preservation of total phenolics, while VD was useful for protecting catechin and procyanidin B1.

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