scholarly journals Optimal drying conditions for valorization of industrial apple pomace: Potential source of food bioactive compounds

2021 ◽  
Author(s):  
Faraja Deo Gonelimali ◽  
Beatrix Szabó-Nótin ◽  
Mónika Máté
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Apple Pomace ◽  
Vacuum Drying ◽  
Antioxidant Compounds ◽  
Drying Temperature ◽  
Drying Curves ◽  
Drying Conditions ◽  
Conventional Oven

AbstractApple pomace contains a large amount of useful bioactive compounds that have wide application in the food industry. In this study the effect of drying temperature and pressure (high temperature 80 °C and low temperature 60 °C using a conventional oven and a combination of conventional plus vacuum drying oven) on the antioxidant capacity and phenolic compounds of apple pomace extract was investigated. For a combination of conventional and vacuum drying ovens, samples were first dried by a conventional oven to a moisture content of approximately 10% then vacuum dried to reach a final moisture content of 3–4%. After the drying processes, ethanolic extraction was performed and the amount of total polyphenol and the antioxidant capacity (FRAP) were evaluated to determine a best drying method. The drying curves were also determined. The drying temperature affects the duration of the drying, the rate of water loss, and the remaining amount of antioxidant compounds.

scholarly journals Optimization of the extraction of antioxidant compounds from quinoa (Chenopodium quinoa Willd.)

2020 ◽  
Vol 38 (3) ◽  
pp. 436-441
Author(s):  
Julia Luisetti ◽  
Héctor Lucero ◽  
María Cristina Ciappini
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Ethanol Concentration ◽  
Chenopodium Quinoa ◽  
Antioxidant Compounds ◽  
Drying Temperature ◽  
Extraction Solvent ◽  
Solid Ratio ◽  
Influential Variable ◽  
Natural Foods

Argentina contains a great biodiversity of natural foods such as quinoa that can be included in the human diet because of their nutritional characteristics and content of bioactive compounds. Among other properties, these bioactive have an antioxidant capacity that protects biomolecules from oxidant damage. Bioactive compounds contribute beneficially to diverse antimicrobial, anti-inflammatory and anti-carcinogenic physiological activities. The objective of this study was to optimize the parameters for the extraction of antioxidant compounds from quinoa: drying temperature of the grain, liquid/solid ratio (L/S), and ethanol concentration in the extraction solvent, based on an experimental design of three variables at three levels. A face-centered central composite design was used. The proposed levels were 40°C, 60°C and 80°C; 20:1, 30:1 and 40:1, and 30%, 50%, and 70% v/v of ethanol. Antioxidant capacity was determined by the capture of the DPPH free radical. The values obtained were from 16.3 mg to 161.5 mg of equivalent trolox (ET) 100 g-1 of quinoa. The maximum antioxidant capacity was obtained for the L/S ratio of 28:1, and the drying temperature of the grain was 58°C and 39% v/v of ethanol in the extraction solvent. The ethanol concentration was the most influential variable in the antioxidant compound extraction.

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

Dry Characteristics and Kinetics of Explosion Puffing Dried Crispy Winter Jujube at Different Vacuum Drying Temperature

2011 ◽  
Vol 236-238 ◽  
pp. 2505-2509
Author(s):  
Xin Yi He ◽  
Jin Fu Liu ◽  
Li Li Cheng ◽  
Bu Jiang Wang
Keyword(s):  
Moisture Diffusivity ◽  
Percentage Error ◽  
Vacuum Drying ◽  
Drying Temperature ◽  
Thin Layer Drying ◽  
Relative Percentage Error ◽  
Drying Rates ◽  
Predicted Values ◽  
Drying Curves

Drying characteristics of crispy winter jujube dried by explosion puffing drying at different vacuum drying temperature were investigated. Selection of the best model was examined by comparing the determination of coefficient (R2), root means square error (RMSE), and mean relative percentage error (P) between the experimental and predicted values. As expected, higher drying rates were obtained with higher vacuum drying temperature. The results showed that the Modified Henderson and Pabis model provided better simulation of drying curves for crispy winter jujube according to thin-layer drying theory. The effective moisture diffusivity of crispy winter jujube dried by explosion puffing drying with higher vacuum drying temperature was higher than the others.

scholarly journals Process optimisation of vacuum drying of onion slices

2011 ◽  
Vol 29 (No. 6) ◽  
pp. 586-594 ◽  
Author(s):  
J. Mitra ◽  
S.L. Shrivastava ◽  
P.S. Rao
Keyword(s):  
Moisture Content ◽  
Numerical Technique ◽  
Colour Change ◽  
Vacuum Drying ◽  
Slice Thickness ◽  
Drying Process ◽  
Rehydration Ratio ◽  
Drying Temperature ◽  
Treated Sample ◽  
Full Factorial

Dehydration of untreated and pre-treated onion slices under vacuum was optimised using the response surface methodology. The effects of the drying temperature (50&ndash;70&deg;C), slice thickness (1&ndash;5 mm), and treatment (5% NaCl and 0.2% K<sub>2</sub>S<sub>2</sub>O<sub>5</sub>) were observed on the responses, viz. final moisture content, colour change, flavour content, and rehydration ratio of the dehydrated onion slices. Full factorial design was employed for the analysis. Optimisation of the vacuum drying process was achieved based on the criteria of maximum flavour retention, 3&ndash;3.5% db moisture content, acceptable colour, and rehydration ratio using numerical technique. The optimum condition for the treated sample was found at 58.66&deg;C drying temperature and 4.95 mm slice thickness. Optimum values of the response parameters, namely the moisture content, colour, flavour content, and rehydration ratio were obtained as 3.5% d.b., 30.33 OI/g dried sample; 4.35 &mu;mol/g dried sample and 4.82, respectively.

scholarly journals Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios

2017 ◽  
Vol 58 (2) ◽  
Author(s):  
Patricia Rosales-Martínez ◽  
Sofía Arellano-Cárdenas ◽  
Lidia Dorantes-Álvarez ◽  
Felipe García-Ochoa ◽  
Ma Del Socorro López-Cortez
Keyword(s):  
Heart Disease ◽  
Phenolic Compounds ◽  
Chemical Analysis ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Total Phenolic Compounds ◽  
Phenolic Extracts

Recently, several works have been done in order to study antioxidant compounds like resveratrol present in oilseeds since they are able to protect from cells damage related to heart disease and cancer. In the present research a chemical analysis and the identification of bioactive compounds of peanuts, nuts and pistachios varieties were carried out. The <strong>walnut</strong> variety showed the highest content of total phenolic compounds (1404 ± 23 mg GAE/100 g) and antioxidant capacity (191 ± 4.2 μmol TE/g). Phenolic compounds resveratrol, catechin, epicatechin and quercetin were identified in all samples.

scholarly journals Sıcaklık Kontrollü Mikrodalga Kurutma Yönteminin Alıç (Crataegusspp. L.) Meyvesinin Kuruma Karakteristikleri ve Renk Değerleri Üzerine Etkisi

2017 ◽  
Vol 5 (10) ◽  
pp. 1130 ◽  
Author(s):  
Hakan Polatcı ◽  
Muhammed Taşova
Keyword(s):  
Mathematical Model ◽  
Quality Criterion ◽  
Drying Time ◽  
Drying Temperature ◽  
Significant Difference ◽  
Hawthorn Fruit ◽  
Fresh Products ◽  
Drying Curves ◽  
Drying Conditions ◽  
Microwave Dryer

In this study, the hawthorn fruit was dried in a controlled temperature microwave dryer and determined the mathematical model that best predicts the drying time, color value and product drying curves. Since the horticultural fruit contains important nutritional values, when it is desired to be dried and consumed, optimum drying conditions should be determined. Productions were dried in a temperature controlled microwave dryer under at temperatures of 50, 60 and 70ºC. Drying times lasted 129, 66, and 45 minutes for drying temperatures of 50, 60 and 70ºC, respectively. The shortest drying time was at a drying temperature of 70ºC, while the longest drying is at a drying temperature of 50ºC. The Yağcıoğlu, Midilli-Küçük and Page’s mathematical model were used to predict the drying curves, and Midilli- Küçük model was determined as the best model to predict the drying curves. In addition, the color values of fresh and dried hawthorn fruit as a quality criterion were investigated. In terms of L brightness and a red color values, there was a statistically significant difference between dried and fresh products at all three drying temperatures, while there was no statistically significant difference between fresh and dried products at temperatures of 50 and 70ºC in terms of b yellowness value. The chroma, hue angle and brown values of the fresh products and chroma and brown values of the dried products are not differentiating from each other numerically. However, the values closest to the fresh product’s chromium and brown values were determined at a drying temperature of 70ºC.

scholarly journals Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed

2017 ◽  
Vol 47 (4) ◽  
Author(s):  
Márcia Vizzotto ◽  
◽  
Elisa dos Santos Pereira ◽  
Juliana Rocha Vinholes ◽  
Priscila Cardoso Munhoz ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Sweet Potato ◽  
Bioactive Compounds ◽  
Ipomoea Batatas ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Sweet Potatoes ◽  
Total Antioxidant ◽  
Trolox Equivalent

ABSTRACT: Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutritional properties. The objective of this study was to evaluate the physicochemical characteristics, bioactive compounds and antioxidant capacity of twelve sweet potato genotypes of varying pulp color in natura and roasted. Soluble solids, acidity, sugars, carotenoids, anthocyanins, phenolic compounds and antioxidant capacity were analyzed in the following sweet potatoes genotypes: cream pulp (Rubissol, Cuia, ILS03, ILS10, ILS12, ILS24 and ILS44); orange pulp (Amelia and Beauregard); and purple pulp (ILS56, ILS16 and ILS71). According to the results, it was observed a wide variation among the sweet potato genotypes for all analyzed parameters, in both preparation forms. The antioxidant capacity was a parameter with wide variation among genotypes, 210.29 to 7870.57µg trolox equivalent/g in in natura form and 673.26 to 17306.22µg trolox equivalent/g in roasted form. Soluble solids, acidity, sugars and bioactive compounds, with the exception of carotenoids, tended to be concentrated, also increases the total antioxidant capacity, in roasted sweet potatoes. In conclusion, genotype and the color of sweet potatoes were parameters that had an influence on its chemical composition. Cultivars such as Amelia and Beauregard stood out by the amounts of total soluble solids and carotenoids, respectively. The selections ILS 16 and ILS 56 are recommended as sources of anthocyanins. Thermal process influenced the concentration of antioxidant compounds and changed some physicochemical characteristics.

scholarly journals Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3783
Author(s):  
Itziar Egüés ◽  
Fabio Hernandez-Ramos ◽  
Iván Rivilla ◽  
Jalel Labidi
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Extraction Yield ◽  
Apple Pomace ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Maximum Extraction ◽  
Ultrasound Technology

In the present work, the optimization of the extraction of antioxidant compounds from apple pomace using ultrasound technology as an environmentally friendly and intensification process was developed. Different sonication powers, extraction temperatures and extraction times were studied and their influence on extraction yield and characteristics of the extracted samples (total phenolic compounds, flavonoid content and antioxidant capacity) are presented. The elaborated experimental design and the analysis of Pareto and response surface diagrams allowed us to determine the optimal extraction conditions. The conditions that allow the maximum extraction of phenolic compounds were found at 20 min, 90 °C and 50% ultrasound amplitude. Nevertheless, at these conditions, the antioxidant capacity measured by DPPH decreased in the extracted samples.

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