scholarly journals Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods

2021 ◽  
Vol 8 ◽  
Author(s):  
Youyuan Lu ◽  
Xiangfeng Kong ◽  
Juanhong Zhang ◽  
Chao Guo ◽  
Zhuo Qu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Shelf Life ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sun Drying ◽  
Hot Air ◽  
Lycium Ruthenicum

The fruit of Lycium ruthenicum (LRF), known as black wolfberry, is a medicinal and edible fruit. The fresh LRF is perishable and has only about 3 days of shelf life. Drying could prolong the shelf life of LRF. However, it could imply physical changes and chemical modification. This study evaluated the effect of sun drying (SD), hot air drying (HD), and freeze drying (FD) on the appearance characteristics, moisture content, bioactive compounds, amino acid composition, and antioxidant activity of LRF. The results showed that LRF dried by FD was round, expansive, fragile, and maintained the largest amount of appearance traits among the three drying methods. Drying methods had a significant effect on phytochemical content and antioxidant activity of LRF (P < 0.05). Principal component analysis (PCA) showed that procyanidin content (PAC), asparagine (Asn), total phenolic content (TPC), total anthocyanin content (TAC), and moisture content were the main sources of the difference in LRF dried by different methods. The characteristic of LRF in FD was low moisture content, and high TPC, Asn, PAC, and TAC. Sun drying was opposite to FD. Hot air drying was high TPC and low TAC content. The quality of LRF was in the order of FD > HD > SD based on comprehensive evaluation of the phytochemical component content and antioxidant capacity. Additionally, the water temperature and soaking time had different antioxidant activity effect on LRF dried by different methods. These findings will provide useful information for production and utilization of LRF.

scholarly journals Effect of drying methods on properties of green curry powder

2018 ◽  
Vol 192 ◽  
pp. 03023
Author(s):  
Natthacha Chaloeichitratham ◽  
Pornkanya Mawilai ◽  
Thadchapong Pongsuttiyakorn ◽  
Pimpen Pornchalermpong
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Freeze Drying ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

scholarly journals The Effect of Different Extraction Protocols on Brassica oleracea var. acephala Antioxidant Activity, Bioactive Compounds, and Sugar Profile

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1792
Author(s):  
Nikola Major ◽  
Bernard Prekalj ◽  
Josipa Perković ◽  
Dean Ban ◽  
Zoran Užila ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
High Energy ◽  
Total Phenolic ◽  
Glucosinolate Content ◽  
Aqueous Methanol ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Sugar Profile

The extraction of glucosinolates in boiling aqueous methanol from freeze dried leaf tissues is the most common method for myrosinase inactivation but can be hazardous because of methanol toxicity. Although freeze drying is the best dehydration method in terms of nutritional quality preservation, the main drawbacks are a limited sample quantity that can be processed simultaneously, a long processing time, and high energy consumption. Therefore, the aim of this study is to evaluate the effects of applying high temperature for myrosinase inactivation via hot air drying prior to the extraction step, as well as the effects of cold aqueous methanol extraction on total antioxidant activity, total glucosinolates, total phenolic content, and sugar profile in 36 landraces of kale. The results from our study indicate that cold aqueous methanol can be used instead of boiling aqueous methanol with no adverse effects on total glucosinolate content. Our results also show that hot air drying, compared to freeze drying, followed by cold extraction has an adverse effect on antioxidant activity measured by DPPH radical scavenging, total glucosinolate content, as well as on the content of all investigated sugars.

scholarly journals Impact of Different Drying Techniques on Quality Traits of Ginger (Zingiber officinale Rosc.) Rhizomes

2021 ◽  
pp. 30-37
Author(s):  
Annu Kumari ◽  
Yeluru Mohan Babu ◽  
Eggadi Ramesh ◽  
Tshering Ongchu Lepcha ◽  
Suman Tamang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Fiber Content ◽  
Microwave Drying ◽  
Crude Fiber ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Sun Drying ◽  
Crude Fiber Content ◽  
Hot Air

Under the present investigation, ginger was produced at the instruction cum research plots of the Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal. The experiment was laid out in a factorial CRD. The study was undertaken with four ginger varieties namely Gorubathan, Suprabha, Suruchi and Suravi to evaluate the effect of different drying methods (sun drying, hot air drying at 50OC, 60oC and 70oC and microwave drying on time required for drying to a moisture content of 8 – 10% and to chemical composition (essential oil, oleoresin content and crude fiber content) of the end product. Results shown that Gorubathan variety has the highest essential oil (2.243%) and oleoresin content (14.840%) among the four varieties in this study, highest crude fiber content (5.253%) was observed in Suprabha and highest dry recovery (25.77%) was obtained from Suravi variety. In hot air drying, with increase in temperature essential oil, oleoresin and crude fiber content in dry ginger as well as dry recovery reduced. With high dry recovery (25.77%), essential oil (2.037%) and oleoresin content (13.510%) and moderately low crude fiber content (4.637%), it can be concluded that Suravi variety is best suitable for producing dry ginger. Apart from microwave drying, sun drying can be recommended as better practice, when hygienically conducted, based on essential oil and oleoresin content.

scholarly journals Effect of freeze drying and hot air drying methods on quality of cordycepin production

2018 ◽  
Vol 192 ◽  
pp. 03001
Author(s):  
Thitiphan Chimsook
Keyword(s):  
Freeze Drying ◽  
Low Cost ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

This study determined the effect of drying methods including hot air drying and freeze drying on the quality of cordycepin production from Cordyceps militaris. The fruiting bodies and mycelium of C. militaris were used as the raw material. For hot air drying was performed at 55 °C for 24 hrs. Whereas the freeze drying was carried out under vacuum at 140 L min-1 for 48 hours. The bioactive compound extracted from dried powder of C. militaris from two drying methods was investigated. The results showed that both cordycepin and adenosine extracted from freezed drying sample had higher value than those of extracted from hot air dried sample. The bioactivities of C. militaris extract were investigated. The results revealed that the antioxidant activity and also total phenolic contents of C. militaris extract prepared from freeze drying had higher value than that of extracted from hot air drying. However, most of C. militaris production performed using hot air drying to dry sample because of its low cost technique.

Improving Nutritional Value of Dried Blueberries (Vaccinium corymbosum L.) Combining Microwave-Vacuum, Hot-Air Drying and Freeze Drying Technologies

2008 ◽  
Vol 4 (5) ◽  
Author(s):  
Esteban I Mejia-Meza ◽  
Jaime A. Yanez ◽  
Neal M. Davies ◽  
Barbara Rasco ◽  
Frank Younce ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Vaccinium Corymbosum ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Total Polyphenols ◽  
Air Drying ◽  
Hot Air ◽  
Freeze Dried

Blueberries (Vaccinium corymbosum L.) were dried combining microwave-vacuum, hot-air drying and freeze drying technologies to retain their nutritional value. Polyphenol retention, total polyphenols, anthocyanins, and antioxidant activity were evaluated in dried blueberries. Glycoside compounds for ellagic acid, quercetin, and kaempferol exhibited a higher retention than phloridzin, and R- and S-naringin in dried blueberries following dehydration. Freeze and HA-MIVAC® dried blueberries had a higher retention of total polyphenols and anthocyanins. Freeze dried blueberries had higher antioxidant activity, followed by the combination of HA-MIVAC®, MIVAC® and HA drying methods. FD, HA-MIVAC® and MIVAC® treated blueberries had a higher retention of individual polyphenols than HA treated blueberries, indicating that the nutritional properties of berries may be retained to a greater extent when these processes are employed.

scholarly journals Effect of Steam Blanching on Carotenoids, Phenolic Compounds Content and Antioxidant Activity of Dried Pumpkin’s Pulp (Cucurbita moschata) Farmed with Three Biological Fertilizers

2021 ◽  
pp. 7-18
Author(s):  
Boudjeka Guemkam Vanessa ◽  
Djeukeu Asongni William ◽  
Loé-Etame Gisèle ◽  
Dongho Dongmo Fabrice Fabien ◽  
Carmen Bolea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Positive Control ◽  
Total Phenolic ◽  
Cucurbita Moschata ◽  
Total Phenolic Compounds ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Before And After

Aims: This study aims to assess the effect of steam blanching on the phytochemical composition and the antioxidant properties of Cucurbita moschata pulp, obtained with the use of three biological fertilizers.  Study Design: The study was done on five samples of pumpkin pulp grown in different conditions. All the samples were evaluated before and after steam blanching treatment followed by hot                    air drying. The experimental design was a randomized complete block design with three replications.  Place and Duration of Study: Laboratory of Biochemistry-University of Douala, Cameroon. The duration of study was seven months, from March to September 2018. Methodology: Pumpkin were grown in May-September 2018 using the following fertilizers: ash at 10kg/25m2; bovine compost at 62.5 kg/25m2; ash + bovine compost (1:1). Besides negative control without fertilizers and positive control represented by NPK (20-10-10) at 2 kg/25m2 have been done. After harvesting, carotenoids, phenolic compounds, flavonoids contents, and antioxidant activities were determined using standard methods before and after a steam blanching treatment followed by hot air drying process.  Results: Pumpkin pulp fertilized with ash, after a steam blanching treatment had the highest contents of total carotenoids, β-carotene, lycopene respectively of 696.03 ± 7.57; 584.86 ± 15.50 and 115.00 ± 1.25 mg/100g of edible portion and the lowest percentages of loss of these bioactive compounds. Pumpkin pulp fertilized with bovine compost and ash showed the lowest rates of loss of total phenolic compounds, respectively 0.62% and 4.25%, while those fertilized with the positive control (NPK) showed the highest rate of loss of total phenolic compounds (60%). Steam blanching treatment had a significant impact on phytonutrient contents and total phenolic compounds extracted from dried pumpkin pulp exert greater antioxidant activity.  Conclusion: Pumpkin pulp fertilized with ash provides the highest carotenoids content after steam blanching treatment and this treatment increases the antioxidant activity and probably the shelf life of dried pumpkin pulp.

scholarly journals Effects of Moisture Content and Drying Method on Shelf Life and Quality of Coconut Residue

2021 ◽  
Vol 56 (2) ◽  
pp. 443-450
Author(s):  
Rittichai Assawarachan
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Specific Energy ◽  
Specific Energy Consumption ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Fluidized Bed Drying ◽  
Flash Drying ◽  
Fresh Coconut

In this article, the quality changes and shelf life of by-products (coconut residue) obtained after coconut milk extraction were studied using three drying technologies: hot air drying, fluidized bed drying, and flash drying. Among the drying technologies, flash drying was most suitable for fresh coconut residue. It gave the least moisture content with the most stability of whiteness and oil content and the highest drying rate. Dried coconut residue using flash drying has the longest shelf life up to the 140th day with slight changes in the quality when stored in warehouse conditions of 35±1.0oC and 60-75% relative humidity. In terms of specific energy consumption, flash drying required the lowest energy of 8.47±0.50 MJ per kg water removal from fresh coconut residue, whereas hot air drying consumed the highest specific energy.

scholarly journals Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration

2022 ◽  
Vol 2022 ◽  
pp. 1-8
Author(s):  
Marziyeh Hajiaghaei ◽  
Akram Sharifi
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Method ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Freeze Dried ◽  
Optimum Sample

In this study, production of instant beverage powder by the foam-mat drying method (foam-mat freeze- and hot-air drying) from red beetroot, quince fruit, and cinnamon extracts without and with maltodextrin (MD) (0%, 10%, 20%, and 30%) were investigated. The results showed that an increase in the MD level has led to a decrease in the moisture content of powders. Drying method and MD concentration had a significant effect on rehydration time, color, and total phenolic content ( p ≤ 0.05 ). Foam-mat hot-air-dried powder containing 20% MD had a good flowability. According to the statistical analysis, MD content had a more significant effect on the antioxidant activity of powders than the drying method ( p ≤ 0.05 ). The total phenolic content of foam-mat hot-air-dried powders was higher than that of foam-mat freeze-dried powders. Based on the results, the produced powder containing 20% MD via foam-mat hot-air drying (60°C) was the optimum sample.

scholarly journals Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 598
Author(s):  
Graziana Difonzo ◽  
Antonella Aresta ◽  
Pietro Cotugno ◽  
Roberta Ragni ◽  
Giacomo Squeo ◽  
...  
Keyword(s):  
Olive Oil ◽  
Freeze Drying ◽  
Oil Production ◽  
Production Costs ◽  
Drying Methods ◽  
Olive Pomace ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Pharmaceutical Industries

Olive pomace is a semisolid by-product of olive oil production and represents a valuable source of functional phytocompounds. The valorization of agro-food chain by-products represents a key factor in reducing production costs, providing benefits related to their reuse. On this ground, we herein investigate extraction methods with supercritical carbon dioxide (SC-CO2) of functional phytocompounds from olive pomace samples subjected to two different drying methods, i.e., freeze drying and hot-air drying. Olive pomace was produced using the two most common industrial olive oil production processes, one based on the two-phase (2P) decanter and one based on the three-phase (3P) decanter. Our results show that freeze drying more efficiently preserves phytocompounds such as α-tocopherol, carotenoids, chlorophylls, and polyphenols, whereas hot-air drying does not compromise the β-sitosterol content and the extraction of squalene is not dependent on the drying method used. Moreover, higher amounts of α-tocopherol and polyphenols were extracted from 2P olive pomace, while β-sitosterol, chlorophylls, and carotenoids were more concentrated in 3P olive pomace. Finally, tocopherol and pigment/polyphenol fractions exerted antioxidant activity in vitro and in accelerated oxidative conditions. These results highlight the potential of olive pomace to be upcycled by extracting from it, with green methods, functional phytocompounds for reuse in food and pharmaceutical industries.

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