scholarly journals Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

2021 ◽  
Vol 2021 ◽  
pp. 1-13
Author(s):  
Siti Faridah Mohd Amin ◽  
Roselina Karim ◽  
Yus Aniza Yusof ◽  
Kharidah Muhammad
Keyword(s):  
Antioxidant Activities ◽  
Gum Arabic ◽  
Leafy Vegetables ◽  
Drying Methods ◽  
Cell Wall Degrading Enzymes ◽  
Green Leafy Vegetables ◽  
Enzymatic Liquefaction ◽  
Freeze Dried ◽  
Wall Materials ◽  
Spray Dried

The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0–3% v/w) and incubation time (0.5–24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder’s cohesiveness and flowability.

scholarly journals Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011 ◽  
Vol 35 (6) ◽  
pp. 1196-1203 ◽  
Author(s):  
Kelly Tafari Catelam ◽  
Carmen Sílvia Fávaro Trindade ◽  
Javier Telis Romero
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Gum Arabic ◽  
Passion Fruit ◽  
Drying Methods ◽  
Fruit Pulp ◽  
Heat Of Sorption ◽  
Freeze Dried ◽  
Equilibrium Data ◽  
Skimmed Milk

Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50º C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.

scholarly journals EVALUATION OF DEHYDRATED MUKIA MADERASPATANA LEAVES AS A POTENT SOURCE OF DIETARY ANTIOXIDANTS

2019 ◽  
Vol 7 (6) ◽  
pp. 27-36
Author(s):  
D. Amirtham ◽  
J. Aswini Nivedida ◽  
K. Dhivya ◽  
S. Ganapathy ◽  
C. Indurani
Keyword(s):  
Phenolic Content ◽  
Antioxidant Activities ◽  
Ethanolic Extract ◽  
Antioxidant Property ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Green Leafy Vegetables ◽  
Total Antioxidant ◽  
Indigenous Plant

Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine. The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities. The results showed that there exist a linear correlation between polyphenol content and antioxidant property. The ethanolic extract of dehydrated Mukia leaves showed the highest phenolic content (269.34 ± 0.78mg GAE/g), and total antioxidant activity (543±46 µmol Trolox/100 g). HPTLC analysis has revealed the presence of significant quantity of Quercitin (26.52%), an important flavonoid of tremendous antioxidant, anticancer and ant inflammatory properties in both the fresh and dehydrated leaves which might be the chief bioactive principle in Mukia.

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

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.

scholarly journals Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

2019 ◽  
Vol 39 (suppl 2) ◽  
pp. 475-481 ◽  
Author(s):  
Farideh VAHIDMOGHADAM ◽  
Rezvan POURAHMAD ◽  
Ali MORTAZAVI ◽  
Daryoush DAVOODI ◽  
Reza AZIZINEZHAD
Keyword(s):  
Fish Oil ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Freeze Dried ◽  
Wall Materials

Chromatographic Assessment of Polyphenolic Profile and Total Phenolic Content and Antioxidant Activity of Common Leafy Vegetables in Bangladesh

2020 ◽  
Vol 7 (1) ◽  
pp. 40-50
Author(s):  
Mohammad Khairul Alam ◽  
Rumana Tuli ◽  
Mohammad Sharif Khan ◽  
Abu Tareq Mohammad Abdullah ◽  
Maksuda Khatun ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chronic Diseases ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Centella Asiatica ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Polyphenolic Composition ◽  
Freeze Dried

Background: Polyphenolic compounds are known to provide health benefits and protect against degenerative chronic diseases. Utilization and identification of foods with a high content of these compounds are gaining greater attention nowadays. Objective: The present study reports the total phenolic content (TPC), polyphenolic composition and antioxidant activity (DPPH, FRAP and TEAC) of 10 commonly consumed leafy vegetables growing in Bangladesh. Materials and Methods: The samples were collected from different locations of Bangladesh and mixed together to ensure sample representativeness. Folin-Ciocalteu method was used for the analysis of TPC, and quantification of polyphenolic components was done by high-performance liquid chromatography (HPLC- DAD). Additionally, antioxidant activities of the selected vegetables were also analysed by utilizing DPPH, FRAP & TEAC. Results and Discussion: TPC ranged from 23.64 ± 1.20 to 45.59 ± 3.04 mg gallic acid equivalent (GAE)/g freeze-dried sample (fds). The polyphenolic spectrum ranged from 0.30 ± 0.02 to 647.42 ± 147.12 mg/100 g fds; quantity and spectrum of which varied in the vegetables. Among the studied vegetables, Centella asiatica contained the highest amount of TPC (45.59 ± 3.04 mg GAE/g fds) and also exhibited high antioxidant capacities, as documented by DPPH, FRAP and TEAC assays. Moreover, Principal component analysis (PCA) of investigated variables clearly separated Centella asiatica from other samples. Conclusion: Phenolic compounds being strong antioxidants reduce the risk of chronic diseases and the finding of this study would aware the people to take vegetables rich in phenolics. It would also fill up the data gap in the existing food composition table of Bangladesh.

scholarly journals Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

2019 ◽  
Vol 2019 ◽  
pp. 1-8
Author(s):  
Jianzhen Niu ◽  
Binfan Zhao ◽  
Xiujin Guo ◽  
Tao Yin
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Silver Carp ◽  
Biochemical Properties ◽  
Molecular Structures ◽  
Drying Methods ◽  
Myofibrillar Proteins ◽  
Fish Protein ◽  
Freeze Dried ◽  
Spray Dried

Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.

scholarly journals Comparative Phytochemical Analysis and Antioxidant Activities of Tamalakyadi Decoction with Its Modified Dosage Forms

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Jeevani Maheshika Dahanayake ◽  
Pathirage Kamal Perera ◽  
Priyadarshani Galappatty ◽  
Hettiarachchige Dona Sachindra Melshandi Perera ◽  
Liyanage Dona Ashanthi Menuka Arawwawala
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Dosage Forms ◽  
Phytochemical Analysis ◽  
Phytochemical Screening ◽  
Antioxidant Power ◽  
Freeze Dried ◽  
Fingerprint Pattern ◽  
Spray Dried

Background and Objective. Tamalakyadi decoction (TD) is a classical formulation mentioned in authentic traditional medicine text Sarasankshepaya under nasal diseases and used as a remedy for allergic rhinitis. It consists of 12 plant ingredients. Decoction preparations are widely used in Sri Lankan traditional system and considered effective and safe for treating many disorders. However, decoctions have to be used only in fresh state due to shorter shelf life and loss of stability. This decoction preparation method leads to decreasing the patient compliance and is also time consuming. Hence, the objective of the present study was to convert TD to consumer friendly novel dosage form, namely, freeze dried, spray dried, and traditional ganasara forms. Methodology. Therefore, we compared the phytochemical constituents and antioxidant activities of TD with its modified dosage forms. The chemical comparison of four dosage forms comprises phytochemical screening, TLC and HPTLC fingerprint profiles and the antioxidant activities by DPPH free radical scavenging activity, Ferric reducing antioxidant power (FRAP), total polyphenol content (TPC), and total flavonoid content (TFC). Results. Phytochemical screening revealed the presence of alkaloids, saponins, tannins, steroids, flavonoids, phenols, and terpenoids in all dosage forms. However, the saponins, alkaloids, flavonoids, terpenoids, and steroids were more prominent in TD and freeze dried preparation than the other two preparations. HPTLC fingerprint pattern of freeze dried dosage was more similar with HPTLC fingerprint pattern of TD in terms of number of peaks and their intensity compared to that of spray dried and ganasara dosage forms. Antioxidant activities such as DPPH, FRAP, TPC, and TFC were higher in decoction and freeze dried preparation than in spray dried and ganasara preparation. Conclusion. Freeze dried TD is the most suitable ready to use preparation having similar chemical properties and antioxidant activities to TD.

scholarly journals Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1674
Author(s):  
Zhenzhou Zhu ◽  
Mailing Wu ◽  
Jie Cai ◽  
Shuyi Li ◽  
Krystian Marszałek ◽  
...  
Keyword(s):  
Particle Size ◽  
Water Content ◽  
Spray Drying ◽  
Freeze Drying ◽  
Heating Temperature ◽  
Great Influence ◽  
Jerusalem Artichoke ◽  
Drying Methods ◽  
Freeze Dried ◽  
Spray Dried

Jerusalem artichoke is an important natural matrix for inulin production. In this experiment, response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield. For this study, three independent variables (heating temperature (Tª, 110–120 °C), creep speed (V, 18–22 rpm) and pressure (P, 0.02–0.04 MPa)) were used in the experimental design. Using the Box–Behnken design, the optimal parameters obtained were: drying temperature 114.6 °C, creep speed 20.02 rpm, and pressure: 0.03 MPa. The inulin yield, water content and particle size of inulin obtained by spray-drying and freeze-drying were compared. In this regard, the spray-dried inulin consisted of a white powder having a fine particle size, and the freeze-dried inulin had a pale-yellow fluffy floc. On the other hand, the drying methods had a great influence on the appearance and internal structure of inulin powder, since the spray-dried inulin had a complete and uniform shape and size, whereas the freeze-dried inulin had a flocculated sheet structure. The analysis showed that the spray-drying led to a higher inulin yield, lower water content and better surface structure than freeze-drying.

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