scholarly journals Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

2021 ◽  
Vol 24 ◽  
Author(s):  
Gan Wei Shuen ◽  
Lew Yan Yi ◽  
Thor Sing Ying ◽  
Germaine Chng Yu Von ◽  
Yus Aniza Binti Yusof ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Colour Change ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Vacuum Oven ◽  
Oven Drying ◽  
Convection Oven ◽  
Total Carotenoid Content ◽  
Freeze Dried

Abstract Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), total colour change, total phenolic content and total carotenoid content of Kuini powders were determined and compared. Convection oven drying resulted in the highest yield (46.97%), moisture content (4.91%), Aw (0.55) and WSI (74.33%) among all the drying methods. However, convection oven-dried Kuini powder had the lowest hygroscopicity and wettability, which were 18.66% and 12.04 s, respectively. Spray drying resulted in poor hygroscopicity (22.41%), degree of caking (22.16%), wettability (275s), WSI (45.67%) and higher colour change (59.81). Least total colour change (19.05) and higher yellowness (57.31) were observed in freeze-drying. In addition, freeze-dried Kuini powder had the highest total phenolic content (24.76 mg/100 g) and total carotenoid content (1.61 mg/100 g). Drying temperature had a negative and significant correlation with the retention of color pigments and antioxidant content. The physicochemical properties and antioxidant content of freeze-dried Kuini powder were preferred over spray-dried, vacuum oven-dried and convection oven-dried powders. Hence, freeze-drying offers potential application in the food products.

scholarly journals Effect of Freeze-drying and Oven-drying Methods on Flavonoids Content in two Romanian Grape Varieties

2019 ◽  
Vol 70 (2) ◽  
pp. 491-494
Author(s):  
Lacramioara Oprica ◽  
Radu Gheorghe Antohe ◽  
Andreea Verdes ◽  
Marius Nicusor Grigore
Keyword(s):  
Freeze Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Oven ◽  
Oven Drying ◽  
North East ◽  
Freeze Dried ◽  
Red Grape ◽  
Grape Varieties ◽  
Fresh Skin

The aims of this work was to investigate the effect of thermal drying method (vacuum oven drying), and nonthermal drying method (freeze drying) on the flavonoids content in two red grape varieties (Cabernet Sauvignon and Merlot) from different grape components (seed, skin, and pulp) collected from two experimental fields, Bucium and Copou (North East of Romania). In general, the fresh skin of Cabernet and Merlot varieties has the highest flavonoids content followed by those obtained by oven-drying and freeze-drying process. A similar situation was observed in the other component of grape varieties like pulp and seeds meaning in the way that the flavonoid content in oven-dried samples were higher than that in the freeze-dried samples. In addition, from both varieties, Merlot collected from Bucium presented the highest content compared with Cabernet.

scholarly journals Effect of Supplementation of Dried Bioflocs Produced by Freeze-Drying and Oven-Drying Methods on Water Quality, Growth Performance and Proximate Composition of Red Hybrid Tilapia

2022 ◽  
Vol 10 (1) ◽  
pp. 61
Author(s):  
Tarq Binalshikh-Abubkr ◽  
Marlia Mohd Hanafiah
Keyword(s):  
Water Quality ◽  
Body Composition ◽  
Growth Performance ◽  
Freeze Drying ◽  
Energy Levels ◽  
Fish Growth ◽  
Drying Methods ◽  
Oven Drying ◽  
Freeze Dried

Supplementation of dried bioflocs for red hybrid tilapia (Oreochromis sp.) was examined during 57 days of feeding trials. Five experimental treatments; T1 (the control; without bioflocs), T2 (4% freeze-dried bioflocs), T3 (16% freeze-dried bioflocs), T4 (4% oven-dried bioflocs), and T5 (16% oven-dried bioflocs) were prepared to examine the water quality, growth performance and body composition of red hybrid tilapia. T2 and T4 treatments resulted in a higher growth rate and survival similar to the control, while T3 and T5 treatments showed the lowest values of growth performance among all treatments. T1 treatment showed the best quality of culture water followed by T2 and T4 treatments, while T3 treatment resulted in poor water quality followed by T5 treatment. Based on these results, the ratios of bioflocs (4% and 16%) had more effect on fish growth and water quality than the drying methods (freeze-drying and oven-drying). The ratio of 4% freeze-dried or oven-dried bioflocs provided higher growth rates and better water quality parameters similar to the control, while the ratio of 16% showed the worst growth performance and water quality in the present study. In addition, body compositions of tilapia fed 4% dried bioflocs showed better nutritional value than tilapia fed 16% dried bioflocs. Protein and energy levels showed an increasing trend with decreasing supplement levels of bioflocs. Moisture content was significantly higher when supplementation of 16% bioflocs was used. Overall, supplementation of 4% freeze-dried or oven-dried bioflocs can be successively included in red hybrid tilapia diets without any effects on growth or body composition and can result in a good quality of culture water for red hybrid tilapia.

scholarly journals Phytochemicals Content, Antioxidant Activity and Acetylcholinesterase Inhibition Properties of IndigenousGarcinia parvifoliaFruit

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Siti Hawa Ali Hassan ◽  
Jeffrey R. Fry ◽  
Mohd Fadzelly Abu Bakar
Keyword(s):  
Methanol Extract ◽  
Radical Scavenging ◽  
Acetylcholinesterase Inhibition ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Garcinia Mangostana ◽  
Total Carotenoid Content ◽  
Freeze Dried ◽  
Gallic Acid Equivalent ◽  
Phenolic And Flavonoid

Garcinia parvifoliabelongs to the same family as mangosteen (Garcinia mangostana), which is known locally in Sabah as “asam kandis” or cherry mangosteen. The present study was conducted to determine the phytochemicals content (total phenolic, flavonoid, anthocyanin, and carotenoid content) and antioxidant and acetylcholinesterase inhibition activity of the flesh and peel ofG. parvifolia. All samples were freeze-dried and extracted using 80% methanol and distilled water. For the 80% methanol extract, the flesh ofG. parvifoliadisplayed higher phenolic and flavonoid contents than the peel, with values of7.2±0.3 mg gallic acid equivalent (GAE)/g and5.9±0.1 mg rutin equivalent (RU)/g, respectively. Anthocyanins were detected in the peel part ofG. parvifoliabut absent in the flesh. The peel ofG. parvifoliadisplayed higher total carotenoid content as compared to the flesh part with the values of17.0±0.3and3.0±0.0 mgβ-carotene equivalents (BC)/100 g, respectively. The free-radical scavenging, ferric reducing, and acetylcholinesterase inhibition effect of the flesh were higher as compared to the peel in both extracts. These findings suggested that the edible part ofG. parvifoliafruit has a potential as a natural source of antioxidant and anti-Alzheimer’s agents.

scholarly journals Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Hacer COKLAR ◽  
Mehmet AKBULUT ◽  
Semih KILINC ◽  
Ali YILDIRIM ◽  
Iliasu ALHASSAN
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Microwave Pretreatment ◽  
Oven Drying ◽  
Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

scholarly journals Proximate Analysis of Goat Milk Yogurt Powder Produced by Freeze Drying and Vacuum-Oven Drying and in Comparing with Freeze-Dried Yogurt Powder Prepared with Tualang Honey

2021 ◽  
Vol 12 (1S) ◽  
pp. 101-111
Author(s):  
Siti Norhannani Ahmat Azemi ◽  
Norshafiqah Zainul ◽  
Asmaliza Abd. Ghani ◽  
John Tang Yew Huat
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Freeze Drying ◽  
Ph Value ◽  
Goat Milk ◽  
Drying Method ◽  
Vacuum Oven ◽  
Oven Drying ◽  
Freeze Dried ◽  
Tualang Honey

This study was carried out to produce powdered yogurt from goat milk with longer shelf life.Two methods of drying process of yogurt were used which are vacuum-oven drying (VD) and freezedrying (FD). Goat milk yogurt powder prepared with added Tualang honey (TH) was produced by freeze-drying method. In this study, four formulations of yogurt were prepared with the addition of commercial yogurt containingas starter culture.Granulated sugar was added about 8% into the yogurt as control sample. While other three yogurts were prepared with 8% of Tualang honey, 6% of Tualang honey with 2% of sugar and 4% of Tualang honey with 4% of sugar. The proximateanalysis was used in order to identify the proximate composition and pH value of the yogurt. The moisture content of goat milk yogurt, VD goat yogurt powder and FD goat yogurt powder were 79.20%, 8.22% and 9.66% respectively. While, the moisture content for FD goat yogurt powder with addition of 4%, 6% and 8% Tualang honey were 15.12%,15.92% and 13.53% respectively.While the value of ash content for FD goat milk yogurt powder with addition of 4%, 6% and 8% Tualang honey were 0.37%, 0.35% and 0.50% respectively. The total protein content for goat milk yogurt was 4.61% whilein VD goat yogurt powder and FD goat yogurt powder were 15.04% and 15.07% respectively. The value of protein content for FD goat milk yogurt powder with addition of 8% of Tualang honey was 15.38%. The pH value ofgoat milk sample and fresh yogurt goat milk were 6.52 and 3.82. The pH values for fresh yogurt with addition of 4%, 6% and 8% of Tualang honey were 4.64, 4.68 and 4.73.Vacuum-oven drying method and freeze-drying method did not show any significant different in moisture, ash and protein content but showed significant different in pH value.

scholarly journals The Effect of Different Drying Methods on Primary and Secondary Metabolites in Korean Mint Flower

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 698
Author(s):  
Chang Ha Park ◽  
Hyeon Ji Yeo ◽  
Chanung Park ◽  
Yong Suk Chung ◽  
Sang Un Park
Keyword(s):  
Amino Acids ◽  
Secondary Metabolites ◽  
High Performance ◽  
Freeze Drying ◽  
Sinapic Acid ◽  
Drying Methods ◽  
Oven Drying ◽  
Primary And Secondary Metabolites ◽  
Freeze Dried ◽  
Β Carotene

Edible flowers have been used in the food and beverage industries because of their high nutritional value, flavor, and scent. For the storage of edible flowers used in these industries, drying is a necessity to store the materials more easily and prevent the damage of metabolites in the flowers. However, drying may affect metabolite retention because drying conditions can differ according to the various methods. In this study, Agastache rugosa flowers were dried using four different methods (oven drying at 25 ± 1 °C, 50 ± 1 °C, 80 ± 1 °C, and freeze drying) and primary and secondary metabolites were analyzed using high-performance liquid chromatography (HPLC) and gas chromatography time-of-flight mass spectrometry (GC-TOF/MS). Freeze-dried flower samples contained higher levels of carotenoids (lutein, 13Z-β-carotene, β-carotene, and 9Z-β-carotene) and phenolics (rosmarinic acid, ferulic acid, and sinapic acid). Contrarily, the 80 °C oven-dried flower samples contained higher levels of most amino acids and flavonoids (including acacetin and tilianin) and at 25 °C and 50 °C contained higher levels of carbohydrates. Therefore, freeze-drying is a suitable method for retaining carotenoids and phenolics. In contrast, oven drying at 50 °C was highly recommended to retain amino acids and flavonoids.

scholarly journals Changes in Physicochemical Properties and Volatile Compounds of Roselle (Hibiscus sabdariffa L.) Calyx during Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6260
Author(s):  
Nurul Hanisah Juhari ◽  
Helle Jakobe Martens ◽  
Mikael Agerlin Petersen
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Volatile Compounds ◽  
Freeze Drying ◽  
Cell Structure ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Oven Drying ◽  
Sun Drying ◽  
Freeze Dried

Fresh roselle are high in moisture and deteriorate easily, which makes drying important for extending shelf-life and increasing availability. This study investigated the influence of different drying methods (oven-drying, freeze-drying, vacuum-drying, and sun-drying) on the quality of roselle calyx expressed as physicochemical properties (moisture content, water activity, soluble solids, color), volatile compounds, and microstructure. Oven-drying and freeze-drying reduced moisture content most while vacuum-drying and sun-drying were not as efficient. All drying methods except sun-drying resulted in water activities low enough to ensure safety and quality. Vacuum-drying had no impact on color of the dry calyx and only small impact on color of water extract of calyx. Drying reduced terpenes, aldehydes, and esters but increased furans. This is expected to reduce fruity, floral, spicy, and green odors and increase caramel-like aroma. Sun-drying produced more ketones, alcohols, and esters. Scanning electron microscopy revealed that freeze-drying preserved the cell structure better, and freeze-dried samples resembled fresh samples most compared to other drying techniques. The study concludes that freeze-drying should be considered as a suitable drying method, especially with respect to preservation of structure.

Effect of different drying methods on quality attributes of beetroot (Beta vulgaris) slices

2018 ◽  
Vol 15 (3) ◽  
pp. 287-298 ◽  
Author(s):  
Manhal Gobara Hamid ◽  
Abdel Azim Ahmed Mohamed Nour
Keyword(s):  
Chemical Composition ◽  
Beta Vulgaris ◽  
Quality Attributes ◽  
Rich Source ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Content Type ◽  
Oven Drying ◽  
Freeze Dried

PurposeThe purpose of this paper is to evaluate the effect of different drying methods on quality attributes of beetroot slices.Design/methodology/approachThree drying methods (sun, oven and freeze-drying) were applied to dry fresh slices of beetroot cultivar (Beta vulgaris). The chemical composition, minerals, nitrate, betalains, total phenolic, total flavonoid and color were measured for fresh and dried slices.FindingsThe chemical composition, minerals, nitrate, bioactive compounds and color were measured for fresh and dried slices. Regardless of the drying method, the results showed that the chemical composition, total energy, minerals and nitrate of the dried slices were significantly (p=0.05) increased compared to that of fresh slices. Sun and oven drying of the slices significantly (p=0.05) reduced total betalain and betacynin. However, betaxanthin was significantly (p=0.05) increased. Total phenolics content of fresh beetroot was significantly (p=0.05) increased after sun and oven drying but total flavonoids were decreased. The 2,2,-diphenyl-2-picryl-hydrazyl (DPPH) of fresh beetroot was increased significantly (p=0.05) after sun and oven drying. The measurement of the color of the powder showed that there is a decrease in lightness (L) depending on the drying method applied. A maximum reduction in lightness was observed in powder of sun-dried slices. The color of the powder obtained from freeze-dried slices was stable compared to other drying methods.Practical implicationsBeetroot is a rich source of nutrients but with short shelf life. Dried beetroot has more keeping quality than the fresh one.Originality/valueThe study uses beetroot as a rich source of nutrients as well as natural antioxidant source. Betalain compounds are preserved in beetroot and a high source of phenolics and flavonoids. Flavonoids are a group of phenolic products of plant metabolism with high antioxidant properties to protect against diseases without side effects.

scholarly journals Effect of Different Drying Techniques on the Resistant Starch, Bioactive Components, Physicochemical and Pasting Properties of Cardaba Banana Flour

2019 ◽  
Vol 23 (1) ◽  
pp. 35-42
Author(s):  
Adedolapo Ibironke Falodun ◽  
Helen Nwakego Ayo-Omogie ◽  
Olugbenga Olufemi Awolu
Keyword(s):  
Freeze Drying ◽  
Antioxidant Properties ◽  
Pasting Properties ◽  
Total Phenolic ◽  
Drying Methods ◽  
Crude Fibre ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Flour Sample ◽  
Banana Flour

Abstract This study investigated the effect of different drying techniques on Cardaba banana flour. Cardaba banana was processed using sun, cabinet and freeze drying methods. The proximate, pasting, functional, starch profile and antioxidant properties of Cardaba banana flour were evaluated. The drying methods significantly (p ≤0.05) affected the chemical, functional, pasting and antioxidant properties of the Cardaba banana flour. Freeze dried (FD) flour sample had highest (6.69%) protein value, while sun dried (SD) flour sample had the lowest (6.13%). The crude fat of FD sample (2.38%) was not significantly different (p >0.05) from cabinet dried (CD) flour (2.38%) sample. However, sun dried sample crude fibre content was the highest (0.84%). In addition, drying methods significantly (p ≤0.05) affected the pasting characteristics of Cardaba banana flours. Results of functional properties showed that the drying methods had no effect on the least gelation properties of the flour. The resistant and total starch was highest in CD, and least in SD. Freeze drying produced flour high in indigestible carbohydrate compared to the other methods. Cardaba banana flour samples from all the drying methods showed substantive total phenolic, flavonoid, ABTS and DPPH contents. The drying methods employed significantly (p ≤0.05) affected the functional, chemical, pasting and antioxidants properties of Cardaba banana flours. However, the study indicated that freeze drying and cabinet drying produce flours with better properties.

scholarly journals Comparison of Different Drying Methods and Preservatives on the Proximate Composition, Colour and Total Phenolic Content of Dried Ginger.

2020 ◽  
Vol 11 (1S) ◽  
Author(s):  
Nurhidayah Hanim Mohamad ◽  
Asmaliza Abd Ghani ◽  
Nurul Zaizuliana Rois Anwar ◽  
Norzaida Yusof ◽  
Yusof Nurhayati
Keyword(s):  
Proximate Composition ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Methods ◽  
Vacuum Oven ◽  
Drying Time ◽  
Freeze Dried ◽  
Tualang Honey

The present work proposed to compare three different drying methods i.e. sun drying, vacuum oven drying and freeze drying of ginger to determine the proximate composition, colour analysis and total phenolic content. These dried gingers were preserved by using sugar (control), Tualang honey and Kelulut honey. It showed that freeze dried ginger presents the best result for retaining nutrients, colour and total phenolic content compared to other drying methods. For colour analyses, sun dried samples resulted in the lowest value of L* were 50.94, 51.24 and 52.22 for control, Tualang honey and Kelulut honey due to longer drying time and oxygen exposure. Among all preservatives used, Tualang honey produced the best quality of dried ginger as the highest total phenolic content was 26.73 mg gallic acid/g.

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