scholarly journals EFFECT OF HOT AIR OVEN, MICROWAVE, MICROWAVE CONVECTIVE, FREEZE DRIED PINEAPPLE PULP ON STORAGE STABILITY OF CASEIN BALL (RASGULLA)

2021 ◽  
Vol 10 (4) ◽  
pp. 674-679
Keyword(s):  
Storage Stability ◽  
Hot Air ◽  
Freeze Dried ◽  
Pineapple Pulp

scholarly journals Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 641
Author(s):  
Hee Young Kim ◽  
Meran Keshawa Ediriweera ◽  
Kyung-Hwan Boo ◽  
Chang Sook Kim ◽  
Somi Kim Cho
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Radical Scavenging ◽  
Steam Treatment ◽  
Drying Methods ◽  
Processing Methods ◽  
Phenolic Contents ◽  
Hot Air ◽  
Freeze Dried ◽  
Mcf 7

We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH•), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•), and alkyl• free radical scavenging assays were employed to assess anti-oxidant potentials. The cytoprotective effect against oxidative damage induced by H2O2 was studied using hepatocellular carcinoma (HepG2) cells. Anti-proliferative effects were assessed in MCF-7 and MDA-MB-231 breast cancer cells. L-sulforaphane in broccoli extracts was quantified using high-performance liquid chromatography (HPLC). Steam and microwave treatments caused increases in total polyphenol content (TPC), whereas the total flavonoid content (TFC) decreased following steam treatment. A slight increase in TFC was observed in the microwaved samples. Extracts of all broccoli samples showed almost identical radical scavenging and cytoprotective effects. HPLC demonstrated that steamed (3 min)-freeze-dried (F-S3) and microwaved (2 min)-freeze-dried (F-M2) samples exhibited elevated levels of L-sulforaphane. In addition, the F-S3 and F-M2 extracts displayed strong anti-proliferative effects in MCF-7 cells, which correlated with L-sulforaphane content. As we observed no significant decrease in the antioxidant activity of broccoli florets, the cooking and processing methods and conditions studied here are recommended for broccoli.

Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate

Cryobiology ◽  
2009 ◽  
Vol 58 (2) ◽  
pp. 175-180 ◽  
Author(s):  
Lone Kurtmann ◽  
Charlotte U. Carlsen ◽  
Jens Risbo ◽  
Leif H. Skibsted
Keyword(s):  
Water Activity ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Freeze Dried

Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

LWT ◽  
2016 ◽  
Vol 73 ◽  
pp. 675-682 ◽  
Author(s):  
Kataneh Aalaei ◽  
Marilyn Rayner ◽  
Ingegerd Sjöholm
Keyword(s):  
Storage Stability ◽  
Skim Milk ◽  
Freeze Dried ◽  
Available Lysine ◽  
Spray Dried

Freeze dried probiotic carrot juice powder for better storage stability of probiotic

2021 ◽  
Author(s):  
Dwivedi Rishabh ◽  
Ajith Athira ◽  
Radhakrishnan Preetha ◽  
G. Nagamaniammai
Keyword(s):  
Storage Stability ◽  
Carrot Juice ◽  
Freeze Dried

Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 490-496 ◽  
Author(s):  
M.P. Rascón ◽  
K. Huerta-Vera ◽  
L.A. Pascual-Pineda ◽  
A. Contreras-Oliva ◽  
E. Flores-Andrade ◽  
...  
Keyword(s):  
Water Activity ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Lactobacillus Rhamnosus ◽  
Effect Of Water ◽  
Freeze Dried

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.

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