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 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 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 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 α-amylase activity in freeze-dried and spray-dried honey

2020 ◽  
Author(s):  
Anete Keke ◽  
◽  
Ingmars Cinkmanis ◽  
Keyword(s):  
High Performance ◽  
Freeze Drying ◽  
Negative Impact ◽  
Amylase Activity ◽  
Drying Methods ◽  
Sugar Solution ◽  
Powder Concentration ◽  
Freeze Dried ◽  
Spray Dried

Honey is a naturally supersaturated sugar solution, which tends to crystallize. The crystallization of honey can lead to unwanted fermentation that can have a negative impact to honey quality. The production of honey powder could be an alternative method to prevent honey from fermentation. Honey powder could be used as alternative substitute to liquid honey that would allow to use this product more widely in the food industry. α-amylase activity is one of the most important parameters to evaluate the quality of honey. The aim of this study was to investigate the effect of freeze-drying and spray-drying on honey α-amylase activity. Detection of α-amylase activity was carried out by spectrophotometric method. High-performance liquid chromatography was used to determine the content of hydroxymethylfurfural in the powders. The obtained results showed that both drying methods had a negative impact to the enzyme activity in the samples. The lowest activity of α-amylase (8.3 DN) was measured in the spray-dried honey powder. Concentration of hydroxymethylfurfural (HMF) in the powders did not exceed required concentration 40 mg kg-1.

scholarly journals Comparative Metabolic Profiling of Grape Pulp during the Growth Process Reveals Systematic Influences under Root Restriction

Metabolites ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 377
Author(s):  
Feng Leng ◽  
Shuyan Duan ◽  
Shiren Song ◽  
Liping Zhao ◽  
Wenping Xu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Secondary Metabolites ◽  
High Performance ◽  
Developmental Stages ◽  
Grape Berry ◽  
Vitis Vinifera L ◽  
Pulp Tissue ◽  
Primary And Secondary Metabolites ◽  
Amino Acids And Derivatives ◽  
Root Restriction

The compositions and contents of metabolites in the pulp tissue play critical roles in the fruit quality for table grape. In this study, the effects of root restriction (RR) on the primary and secondary metabolites of pulp tissue at five developmental stages were studied at the metabolomics level, using “Red Alexandria” grape berry (Vitis vinifera L.) as materials. The main results were as follows: 283 metabolites were annotated by using ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS); 28 and 16 primary metabolites contents were increased and decreased, and 11 and 19 secondary metabolites contents were increased and decreased, respectively, along the berry development; RR significantly decreased 12 metabolites (four amino acids and derivatives, three organic acids, four flavonoids and one other compound) contents, and improved 40 metabolites (22 amino acids and derivatives, six nucleotides, four carbohydrates, four cofactors, three cinnamic acids and one other compound) accumulation at the different developmental stages. Altogether, our study would be helpful to increase our understanding of grape berry’s responses to RR stress.

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.

scholarly journals Proximate Composition, Antinutrient Content and Functional Properties of Soursop Flour as Influenced by Oven and Freeze Drying Methods

2014 ◽  
Vol 2 (2) ◽  
pp. 106-110 ◽  
Author(s):  
Terhemba Iombor ◽  
Innocentia Olaitan ◽  
Rhoda Ede
Keyword(s):  
Proximate Composition ◽  
Freeze Drying ◽  
Nutrient Content ◽  
Absorption Capacity ◽  
Drying Methods ◽  
Standard Methods ◽  
Oven Drying ◽  
Emulsion Capacity ◽  
Freeze Dried ◽  
Physical Attributes

The effect of Oven and freeze drying methods on the proximate composition, anti-nutrient and selected physical attributes of soursop flours were determined using standard methods. The fruit pulp was frozen at -30 and freeze dried at -40 for 72hrs while oven drying was performed at 70 for 48hrs. Oven drying significantly (p≤0.05) lowered the fat (7.30±0.23%), moisture (12.40±0.29%) and carbohydrate (40.70±0.12%) content of soursop flour while freeze drying significantly (p≤0.05) lowered the protein (18.72±0.10%), fibre (12.30±0.23%), ash (6.30±0.17%) and energy (212.704±0.10%) content of the flour. The oven dried flour had higher phytate (0.03±0.10%) and oxalate (0.03±0.00%) content while the freeze dried flour had higher tannin (0.52±0.00%) content. The physical attributes of the flours however revealed that the freeze dried flour significantly (p≤0.05) had higher values for viscosity (32.50±0.29%), water absorption capacity (57.30±0.17%), swelling index (50.10±0.06%), solubility (22.30±0.17%), oil absorption capacity (24.60±0.23%) and emulsion capacity (24.60±0.23%) while the oven dried flour had higher values for bulk density (421.20±0.12%) and foam capacity (25.30±0.17%). Freeze dried soursop flour had better physical attributes, lower nutrient and anti-nutrient content.

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.

scholarly journals Profiles of Secondary Metabolites (Phenolic Acids, Carotenoids, Anthocyanins, and Galantamine) and Primary Metabolites (Carbohydrates, Amino Acids, and Organic Acids) during Flower Development in Lycoris radiata

Biomolecules ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 248
Author(s):  
Chang Ha Park ◽  
Hyeon Ji Yeo ◽  
Ye Jin Kim ◽  
Bao Van Nguyen ◽  
Ye Eun Park ◽  
...  
Keyword(s):  
Amino Acids ◽  
Secondary Metabolites ◽  
Organic Acids ◽  
Phenolic Acids ◽  
Flower Development ◽  
Developmental Stages ◽  
Tca Cycle ◽  
Primary And Secondary Metabolites ◽  
Hydrophilic Compounds ◽  
Tca Cycle Intermediates

This study aimed to elucidate the variations in primary and secondary metabolites during Lycorisradiata flower development using high performance liquid chromatography (HPLC) and gas chromatography time-of-flight mass spectrometry (GC-TOFMS). The result showed that seven carotenoids, seven phenolic acids, three anthocyanins, and galantamine were identified in the L. radiata flowers. Most secondary metabolite levels gradually decreased according to the flower developmental stages. A total of 51 metabolites, including amines, sugars, sugar intermediates, sugar alcohols, amino acids, organic acids, phenolic acids, and tricarboxylic acid (TCA) cycle intermediates, were identified and quantified using GC-TOFMS. Among the hydrophilic compounds, most amino acids increased during flower development; in contrast, TCA cycle intermediates and sugars decreased. In particular, glutamine, asparagine, glutamic acid, and aspartic acid, which represent the main inter- and intracellular nitrogen carriers, were positively correlated with the other amino acids and were negatively correlated with the TCA cycle intermediates. Furthermore, quantitation data of the 51 hydrophilic compounds were subjected to partial least-squares discriminant analyses (PLS-DA) to assess significant differences in the metabolites of L. radiata flowers from stages 1 to 4. Therefore, this study will serve as the foundation for a biochemical approach to understand both primary and secondary metabolism in L. radiata flower development.

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.

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