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 Freeze-drying techniques for preserving aphids (Homoptera, Aphidodea)

1994 ◽  
Vol 5 (2) ◽  
pp. 105-113 ◽  
Author(s):  
Anders Albrecht
Keyword(s):  
Freeze Drying ◽  
Body Shape ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Wax Coating ◽  
And Storage

Techniques for collection, preparation and storage of freeze-dried aphid samples, including galls, are described. Freeze-drying can be done with the aid of a home freezer, a drying agent, and suitable containers alone, but drying time can be reduced considerably with cheap and simple vacuum drying equipment. Freeze-drying methods have several advantages compared with traditional mounting techniques. Body shape, colours, wax coating and microsculpture are excellently preserved. The labour required per sample, for preparation as well as for identification, is reduced to a minimum, and complete colony samples can be stored as entities. Aspects of practical handling and study of freeze-dried aphid samples are discussed.

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 Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour

2021 ◽  
pp. 282-289
Author(s):  
Umme Habiba ◽  
Md. Ashadujjaman Robin ◽  
Md. Mehedi Hasan ◽  
Maria Afroz Toma ◽  
Delara Akhter ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Modified Method ◽  
Flour Sample ◽  
Banana Flour

Introduction. Nowadays, health-conscious consumers attend to nutritional, health, and easy-to-use products. Demand for healthy snacks is significantly increasing. Our study aimed to develop high protein nutrition bars by incorporating pumpkin seed flour and banana flour and assess their quality. Study objects and methods. We analyzed three bar samples for nutritional, textural, and sensory quality. The bars contained banana flour, pumpkin seed flour, and the mixed flour. Proximate analysis was performed following the AOAC method. The mineral content and antioxidant properties of the bars were determined by using emission spectrophotometry and the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging modified method, respectively. Results and discussion. The mixed flour nutrition bar had significantly higher total phenolic content and antioxidant activity than the bar with banana flour and the bar with pumpkin seed flour. Textural analysis demonstrated that the mixed flour sample had significantly (P < 0.05) higher hardness and color parameters compared to the other bar samples. Nutritional analysis indicated that mixed flour bar contained significantly higher amounts of protein, fat, and calcium; while pumpkin seed flour bar had higher ash, iron, and magnesium contents. The mixed flour sample also had better sensory parameters. Conclusion. The mixed flour demonstrated good quality. Hence, both banana and pumpkin seed flour have a potential to be used in bar formulations.

scholarly journals Comparison of Phytochemicals, Antioxidant and Anti-Inflammatory Properties of Sun-, Oven- and Freeze-Dried Ginger Extracts

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 456 ◽  
Author(s):  
Iswaibah Mustafa ◽  
Nyuk Ling Chin ◽  
Sharida Fakurazi ◽  
Arulselvan Palanisamy
Keyword(s):  
Freeze Drying ◽  
Antioxidant Properties ◽  
Zingiber Officinale ◽  
Drying Methods ◽  
Drying Process ◽  
Inhibitory Effects ◽  
Flavonoid Content ◽  
Freeze Dried ◽  
Anti Inflammatory ◽  
Positive Effect

The effects of different drying methods, including sun-, oven-, and freeze-drying on the changes in the antioxidant and anti-inflammatory activities of ginger (Zingiber officinale var. Rubra) rhizome were studied. Sun-, oven-, and freeze-dried ginger showed a significant (p < 0.05) increase in phenolic content by 1.79, 1.53, and 1.91-fold; flavonoid content increased by 6.06, 5.27, and 4.90-fold; FRAP increased by 3.95, 3.51, and 3.15-fold; ABTS•+ scavenging activity increased by 2.07, 1.72, and 1.61-fold; and DPPH• inhibition increased by 78%, 58%, and 56%, respectively. Dried ginger also exhibited better inhibitory effects on the lipopolysaccharides-induced nitric oxide production in murine macrophage RAW 264.7. The drying process demonstrated a positive effect on the bioactivities of ginger. The sun-dried ginger exhibited the most potent antioxidant properties with the best enhanced anti-inflammatory activity followed by the oven-dried ginger and lastly, the freeze-dried ginger.

scholarly journals Effect of drying methods and extraction solvents on anti-amylase activity of selected medicinal plants

2021 ◽  
Vol 7 (1) ◽  
pp. 24-29
Author(s):  
CM Peries ◽  
◽  
SB Navarathne ◽  
WAJP Wijesinghe ◽  
AP Henagamage ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Room Temperature ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
Drying Methods ◽  
Leaf Extracts ◽  
Synthetic Drugs ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Negative Side Effects

Presently, there is a blooming recognition in using the herbal medicine to treat the Diabetic mellitus due to the negative side effects of usage in synthetic drugs. The present study was aimed to evaluate the potential of anti-amylase activity of three different leaf extracts of Thebu (Costus speciosus), Kowakka (Coccinia grandis) and Masbadda (Gymnema sylvestre) following different drying techniques i.e; shade drying at room temperature, oven drying at 45 oC and freeze drying. Dried plant leaves were macerated with n-hexane, ethyl acetate and ethanol for 24 hours at room temperature separately. Obtained extracts were used to determine the anti- amylase activity. Results revealed that freeze dried ethanolic leaf extracts of all selected species showed the highest anti- amylase activity compared to the other drying methods. Further, there was a significant effect (p <0.05) on the drying techniques and solvents used to extract in inhibition of alpha amylase activity. Freeze dried C. speciosus and C. grandis ethanolic extracts displayed an effective inhibition against alpha amylase with an IC50 value of 4 mg/ml and 4.16 mg/ml respectively. Therefore, this study revealed that the drying methods significantly affected on the inhibition of alpha amylase enzyme. Freeze-drying was the most promising drying method and ethanol was the best solvent in extracting anti-amylase bioactive compounds from leaf extract of C. speciosus, C. grandis and G. sylvestre.

Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Gulcin Yildiz
Keyword(s):  
Secondary Metabolites ◽  
Freeze Drying ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Content Type ◽  
Freeze Dried ◽  
The Impact

Purpose This work was undertaken to evaluate the impact of different drying methods (convective, microwave and freeze drying) on color, selected secondary metabolites (total phenolic substances, ascorbic acid, beta-carotene and antioxidant capacity), texture (hardness), sensory properties and microstructure of carrot slices.Design/methodology/approachConvective drying at three different temperatures (55, 65 and 75 °C), microwave drying at two different power levels (100 and 200 W) and freeze drying were applied.FindingsSignificant differences were found among fresh and dried-carrot slices. Convective-dried carrots showed better quality characteristics in comparison with microwave-dried carrots. The convective-dried carrots at 65 °C exhibited the highest retention of bioactive compounds and best color among all convective drying conditions. The microwave-dried carrot slices at lower power (100 W) showed higher quality characteristics compared to the dried carrots at 200 W. The freeze-dried carrots exhibited the highest retention of secondary metabolites, sensory properties and best color among all drying methods.Originality/value The results from this study are significant for the processing of dried carrots by optimizing the conditions to obtain a high-quality product. Overall, freeze drying is a promising application as shown in the present study by its capability to better retention carrot quality underlying color, sensory, texture, microstructure and secondary metabolites.

Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation

2020 ◽  
Vol 16 (9) ◽  
Author(s):  
Halil İbrahim Odabaş ◽  
Ilkay Koca
Keyword(s):  
Freeze Drying ◽  
Fold Increase ◽  
Drying Methods ◽  
Phase Extraction ◽  
Extraction Temperature ◽  
Two Phase ◽  
Freeze Dried ◽  
Anthocyanin Pigments ◽  
Promising Source ◽  
Aqueous Two Phase Extraction

AbstractRosa pimpinellifolia L. fruits (RPF) are promising source of anthocyanin pigments. The objectives of this study were to optimization of the aqueous two-phase extraction (ATPE) process of anthocyanin from RPF and microencapsulation of anthocyanin-rich RPF extract. The optimal ATPE conditions were as follows: 0% HCl, 30% ethanol, 19% ammonium sulfate, and liquid to solid ratio 51.71, 97.71 min, and 30°C extraction temperature. Predicted anthocyanin yield at the optimum conditions was 1578.90 mg cyanidin 3-glucoside equivalent/100 g dry fruit. ATPE resulting in 1.80-fold increase in the purity of anthocyanins when compared to conventional solvent extraction (CSE). The composition of the anthocyanins were determined with HPLC-QTOF-MS. Freeze-drying and spray-drying methods were employed for the production of microencapsulated anthocyanin pigments. The half times of microencapsulated anthocyanins at 4, 25 and 37°C were determined as 12.16, 6.60 and 3.12 months for freeze-dried microcapsules, and 16.50, 9.24 and 4.29 months for spray-dried microcapsules, respectively.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

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

Foods ◽  
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.

scholarly journals Studies on the Catalytic Properties of Crude Freeze-Dried Preparations of Yarrowia lipolytica Extracellular Lipases for Geranyl Ester Derivative Synthesis

Biomolecules ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 839
Author(s):  
Karina Jasińska ◽  
Bartłomiej Zieniuk ◽  
Dorota Nowak ◽  
Agata Fabiszewska
Keyword(s):  
Freeze Drying ◽  
Antioxidant Properties ◽  
Antibacterial Properties ◽  
Synthetic Activity ◽  
Drying Process ◽  
Enzyme Preparations ◽  
Ester Derivative ◽  
Freeze Dried ◽  
The Impact ◽  
Geranyl Ester

The study aimed to evaluate the impact of selected factors of the freeze-drying process on the hydrolytic and synthetic activity of the extracellular lipases of Y. lipolytica KKP 379 and to attempt the use of the crude enzyme preparation as a biocatalyst in the synthesis of geranyl 4-hydroxyphenylpropanoate. Antioxidant and antibacterial properties of the geranyl ester derivative were also investigated in order to evaluate their usefulness as a novel food additive. The studies confirmed that freeze-drying was an effective method of dehydrating yeast supernatant and allowed for obtaining lyophilizates with low water activity from 0.055 to 0.160. The type and concentration of the additive (2–6% whey protein hydrolyzate, 0.5% and 1% ammonium sulphate) had a significant effect on the hydrolytic activity of enzyme preparations, while the selected variants of drying temperature during the freeze-drying process were not significant (10 °C and 50 °C). Low yield of geranyl 4-hydroxyphenylopropionate was shown when the lyophilized supernatant was used (5.3%), but the yield of ester synthesis increased when the freeze-dried Y. lipolytica yeast biomass was applied (47.9%). The study confirmed the antioxidant properties of the synthesized ester by the DPPH• and CUPRAC methods, as well as higher antibacterial activity against tested bacteria than its precursor with 0.125 mM MIC (minimal inhibitory concentration) against L. monocytogenes.

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