Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale

AbstractInvestigations were performed to study the freeze-drying process of kale (Brassica oleraceaL. varacephala). The process of freeze-drying was performed at temperatures of 20, 40, and 60°C for whole pieces of leaves and for pulped leaves. The kinetics of the freeze-drying of both kale leaves and kale pulp were best described by the Page model. The increasing freeze-drying temperature from 20 to 60°C induced an approximately two-fold decrease in the drying time. Freeze-drying significantly increased the value of the lightness, delta Chroma, and browning index of kale, and had little influence on the hue angle. The highest increase in the lightness and delta Chroma was observed for whole leaves freeze-dried at 20°C. An increase in the drying temperature brought about a slight decrease in the lightness, delta Chroma and the total colour difference. Pulping decreased the lightness and hue angle, and increased browning index. Freeze-drying engendered a slight decrease in the total phenolics content and antioxidant activity, in comparison to fresh leaves. The temperature of the process and pulping had little influence on the total phenolics content and antioxidant activity of dried kale, but significantly decreased the contents of chlorophyllaand chlorophyllb.

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Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques

Foods ◽

10.3390/foods10061341 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1341

Author(s):

Nurdi Setyawan ◽

John Solomon Maninang ◽

Sakae Suzuki ◽

Yoshiharu Fujii

Keyword(s):

Functional Properties ◽

Freeze Drying ◽

Total Phenolics ◽

Oven Drying ◽

Browning Reaction ◽

Freeze Dried ◽

Yam Flour ◽

Phenolics Content ◽

Dioscorea Bulbifera ◽

Processing Techniques

Research on the processing of yam (Dioscorea spp.) into flour is aimed at optimizing techniques to obtain a material with high physicochemical and functional properties. The present study investigates the effect of the processing techniques on the levels of inulin, organic acids, total phenolics (TP), antioxidant capacity, and polyphenol oxidase (PPO) and peroxidase (POD) activities, as well as on the physicochemical properties of flour derived from two yam species—Dioscorea esculenta and Dioscorea bulbifera. All tubers were peeled and sliced, then subjected to different processing techniques through blanching, soaking, and drying. The results revealed that freeze-drying appears to be the best technique in achieving the highest whiteness index of yam flour. This coincided well with the low phenolics content and POD activity, which suggests a reduced enzymatic browning reaction in the freeze-dried yam flour. On the other hand, chemical analyses showed that D. esculenta and D. bulbifera flours have the highest levels of inulin (23.0 and 27.8 g/100 g DW, respectively) and succinic acid (7.96 and 7.65 g/100 g DW, respectively) in the samples subjected to direct oven-drying. Oven drying without pretreatment neither blanching nor water steeping maintained antioxidant activity in the flour derived from both D. esculenta and D. bulbifera.

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Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts

Processes ◽

10.3390/pr8010097 ◽

2020 ◽

Vol 8 (1) ◽

pp. 97 ◽

Cited By ~ 2

Author(s):

Dariusz Dziki ◽

Ewa Habza-Kowalska ◽

Urszula Gawlik-Dziki ◽

Antoni Miś ◽

Renata Różyło ◽

...

Keyword(s):

Color Difference ◽

Physicochemical Characteristics ◽

Drying Kinetics ◽

Drying Time ◽

Air Drying ◽

Drying Temperature ◽

Broccoli Sprouts ◽

Freeze Dried ◽

Kinetics Of ◽

Total Color Difference

In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of drying kinetics of broccoli sprouts. It was observed that the drying time of BS decreased about twofold as the air-drying temperature increased from 40 to 80 °C. An increasing the air-drying temperature from 40 to 80 °C decreased the drying time by approximately twofold. Freeze-drying of sprouts took the longest drying time. Germination of seeds significantly decreased the value of grinding energy requirements, and the ground sprouts exhibited a different grinding pattern in comparison to ground non-germinated seeds. In terms of color parameters, the highest lightness and yellowness were found for freeze-dried sprouts. Redness and yellowness of sprouts increased with an increase in the air-drying temperature. The lowest total color difference was obtained for the freeze-dried sprouts. Higher drying temperature resulted in lower total phenolics content (TPC) and decreased antioxidant activity (AA). The highest TPC and AA were observed in air-dried sprouts (40 °C) and freeze-dried sprouts after 6 days of germination.

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The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment

Foods ◽

10.3390/foods10020226 ◽

2021 ◽

Vol 10 (2) ◽

pp. 226

Author(s):

Katarzyna Rybak ◽

Artur Wiktor ◽

Dorota Witrowa-Rajchert ◽

Oleksii Parniakov ◽

Małgorzata Nowacka

Keyword(s):

Freeze Drying ◽

Bell Pepper ◽

Total Phenolic ◽

Thermal Methods ◽

Drying Time ◽

Freeze Dried ◽

Dehydration Processes ◽

Vacuum Freezing ◽

Better Than

It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.

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The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin

Czech Journal of Food Sciences ◽

10.17221/128/2018-cjfs ◽

2019 ◽

Vol 37 (No. 4) ◽

pp. 246-251 ◽

Cited By ~ 1

Author(s):

Joanna Tkaczewska ◽

Maciej Wielgosz ◽

Piotr Kulawik ◽

Marzena Zajac

Keyword(s):

Cyprinus Carpio ◽

Freeze Drying ◽

Treatment Method ◽

Thermal Hydrolysis ◽

Gel Properties ◽

Drying Temperature ◽

Freeze Dried ◽

Different Temperatures ◽

Pre Treatment ◽

Hydrolysis Of

The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave severely blurred bands. It may be explained by thermal hydrolysis of collagen fibrils. Freeze drying is the only effective method for drying this product, which can be used in industry.

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Dietary intake of specific phenolic compounds and their effect on the antioxidant activity of daily food rations

Open Chemistry ◽

10.1515/chem-2015-0100 ◽

2015 ◽

Vol 13 (1) ◽

Cited By ~ 8

Author(s):

Wojciech Koch ◽

Tomasz Baj ◽

Wirginia Kukula-Koch ◽

Zbigniew Marzec

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Total Phenolics ◽

Female Students ◽

Male And Female ◽

Daily Food ◽

Phenolic Components ◽

Phenolics Content ◽

Test Correlation

AbstractThe determination of phenolic acids’ and flavonoids’ content in daily food rations (DFRs) of a selected group of male and female students and the development of chromatographic conditions is the primary goal of the study. The presence of 7 phenolic components were confirmed in the prepared extracts from all diets reconstructed within a period of 3 years. The highest concentrations were determined for hesperidin (124 and 55.6 mg for women and men, respectively), naringin (47.6 mg in female and 37 mg in male diets) and chlorogenic acid (19.7 and 19.8 mg for women and men). The antioxidant potential of the daily food rations, measured with a DPPH test, was higher for women (range 47.1‒78.8%) than for men (range 34.5‒78.0%) and was found to strongly correlate with the total phenolics content of the samples (Folin-Ciocalteu test) (correlation coefficient 0.90).

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Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Journal of Food Quality ◽

10.1155/2018/1347513 ◽

2018 ◽

Vol 2018 ◽

pp. 1-12 ◽

Cited By ~ 8

Author(s):

Hai-ou Wang ◽

Qing-quan Fu ◽

Shou-jiang Chen ◽

Zhi-chao Hu ◽

Huan-xiong Xie

Keyword(s):

Electron Microscopy ◽

Freeze Drying ◽

Hot Water ◽

The Novel ◽

Rehydration Ratio ◽

Drying Time ◽

Drying Characteristics ◽

Promising Alternative ◽

Freeze Dried ◽

Apple Slices

The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (VC) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples (p<0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR (p<0.05), almost the equivalent SR, VC content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

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Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey

Journal of Food Quality ◽

10.1155/2017/6963904 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7

Author(s):

Aleksandra Wilczyńska ◽

Joanna Newerli-Guz ◽

Piotr Szweda

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Activity ◽

Food Industry ◽

Sensory Quality ◽

Total Phenolics ◽

Antioxidant Properties ◽

Positive Health ◽

Functional Product ◽

Phenolics Content ◽

Growth Of Bacteria

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this study was to evaluate the effect of addition of selected spices on sensory, antimicrobial, and antioxidant properties of honey. Results showed that the addition of spices significantly affected the taste and the smell of honey (p<0,05) and that honey with the cinnamon was the most desired and easily accepted product by the consumers. The addition of spices had no significant effect on texture and appearance. All tested samples showed the ability to inhibit the growth of bacteria and, contrary to the assumptions, the addition of spices did not cause an increase of antimicrobial activity. The results also showed that the kind and amount of added spice significantly affected the antioxidant activity: ability to scavenge free radicals and total phenolics content. The highest antioxidant activity revealed the honey with cinnamon and the lowest revealed the honey with cardamom addition.

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RELATIONSHIP BETWEEN ANTIOXIDANT PROPERTIES AND NUTRITIONAL COMPOSITION OF SOME GALACTOPOIETICS HERBS USED IN INDONESIA: A COMPARATIVE STUDY

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2016v8i12.14964 ◽

2016 ◽

Vol 8 (12) ◽

pp. 236 ◽

Cited By ~ 4

Author(s):

Ade Chandra Iwansyah ◽

Rizal M. Damanik ◽

Lilik Kustiyah ◽

Muhammad Hanafi

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Total Phenolics ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Nutritional Composition ◽

Total Flavonoids ◽

Wide Range ◽

Phenolics Content

Objective: The objectives of this research were to evaluate and compare the antioxidant activity; phenolics and flavonoids contents; and chemical composition of some galactopoietic herbs used in Indonesia and to find a possible relationship between antioxidant activity; phenolics, flavonoids and chemical composition of these plants.Methods: A wide range of analytical parameters was studied, including yield; pH; water activity (aw); total color difference; phenolics and flavonoids content; moisture; ash; protein; fat; carbohydrate; fiber; calcium; zinc; magnesium; potassium; iron content; and the data were analyzed by partial least squares (PLS) regression analysis and principal component analysis (PCA) to evaluate the correlation between the parameters and classification of the plants. Folin–cioceltaeu assay, aluminum chloride assay and DPPH scavenging assay were used to evaluate of total phenolics content and free radical scavenging activity of the ethanolic extract of galactopoietic herbs.Results: All of the galactagogue herbs, viz. Plectranthus amboinicus (Lour.) (PA), Sauropus androgynus (SA), Moringa oleifera (MO), and Carica papaya leaves (CP) exhibited good results of TPC, TFC and antioxidant activity. MO contained the highest average of total phenolics content (53.89 mg GAE/g). SA with a ratio of total flavonoids to total phenolics (TF/TP) which is 1.59 contained the highest average of total flavonoids and antioxidant activity (IC50), 43.63 mg QE/g and 126.13 μg/ml, respectively, followed by MO>CA>PA. Based on PLS and PCA analysis, antioxidant activity correlated with fat, protein, phenolics content, flavonoids content and pH, but only the total flavonoids content correlated strongly with antioxidant activity.Conclusion: This provides useful data about the studied relationships and chemical patterns in some galactopoietic herbs used and provides a helpful tool for understanding much more about the interpretation of results from the experiments and the mechanism of biosynthesis in plants.

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Fortified and freeze-dried kiwi fruit (Actinidia deliciosa): quality and sensory assessment

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.07719 ◽

2020 ◽

Vol 23 ◽

Cited By ~ 1

Author(s):

Niladri Chakraborty ◽

Rajat Chakraborty ◽

Asit Kumar Saha

Keyword(s):

Moisture Content ◽

Freeze Drying ◽

Raw Materials ◽

Food Product ◽

Rice Flour ◽

Actinidia Deliciosa ◽

Crude Fibre ◽

Kiwi Fruit ◽

Drying Time ◽

Freeze Dried

Abstract Kiwi fruit (Actinidia deliciosa) (KF) is one of the best fruits available due to its large amount of nutrients. Despite its many health benefits, there are no previous reports on its preparation in other readily ingestible forms. The objective of the present study was to make a new food product from KF. The KF pulp was fortified and blended with several raw materials (such as rice flour and oat flour) using a stepwise short time addition and mixing methodology since this avoids unwanted biochemical and chemical reactions. The blended and reduced moisture KF paste was freeze-dried on a round silver coated steel plate (RSCSP), supplying the heat of sublimation using a newly designed cubic heater. The freeze-drying (FD) time was 4.5 h and the drying kinetics were studied using four established models. The effective moisture diffusivity (Deff) during FD (at 50 °C) was 1.532 x 10-6 m2/s and the activation energy (E) estimated for the FD was 28.35 kJ/mol. The freeze-dried sample was ground and placed under vacuum to reduce the weathering effects. The quality of the stored product was evaluated using the proximate analysis, physicochemical analysis and a sensory evaluation using a hedonic scale. The raw, fresh KF had a moisture content of 85.07% and the final freeze-dried product one of 3%. The carbohydrate, total sugar, protein, fat, total ash, crude fibre and vitamin C contents of the final product increased by 563%, 400%, 355%, 386%, 672%, 106%, and 117% respectively. Of the 66 panelists, the % consumer acceptances for the different attributes were: sweetness (68.18%), sourness (90.91%), saltiness (100%), bitterness (100%), flavour (95.45%), texture (77.27%) and overall acceptability (81.82%). Using conventional freeze-drying (CFD) for blended KF pulp without fortification, with the same RSCSP and the same cubic heater for sublimation, the drying time was found to be 7 h to reach the same final moisture content of 3%.

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Morphology and Release Kinetics of Protein-Loaded Porous Poly(L-Lactic Acid) Spheres Prepared by Freeze-Drying Technique

ISRN Pharmaceutics ◽

10.5402/2011/490567 ◽

2011 ◽

Vol 2011 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Takashi Sasaki ◽

Kazuki Tanaka ◽

Daisuke Morino ◽

Kensuke Sakurai

Keyword(s):

Lactic Acid ◽

Freeze Drying ◽

Release Kinetics ◽

Particle Surface ◽

Spherical Particles ◽

Freeze Dried ◽

Model Drug ◽

Drug Compound ◽

Kinetics Of ◽

Step Mechanism

Freeze-drying a biodegradable polymer, poly(L-lactic acid) (PLLA), from 1,4-dioxane solutions provided very porous spherical particles of ca. 3 mm in radius with specific surface area of 8–13 m2 g−1. The surface of the particle was found to be less porous compared with its interior. To apply the freeze-dried PLLA (FDPLLA) to drug delivery system, its morphology and drug releasing kinetics were investigated, bovine serum albumin (BSA) being used as a model drug compound. Immersion of FDPLLA into a BSA aqueous solution gave BSA-loaded FDPLLA, where mass fraction of the adsorbed BSA reached up to 79%. Time-dependent release profile of BSA in water suggested a two-step mechanism: (1) very rapid release of BSA deposited on and near the particle surface, which results in an initial burst, and (2) leaching of BSA from the interior of the particle by the diffusion process. It was suggested that the latter process is largely governed by the surface porosity. The porosity of both the interior and surface was found to decrease remarkably as the concentration of the original PLLA/1,4-dioxane solution increases, C0. Thus, C0 is a key parameter that controls the loading and releasing of BSA.

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