scholarly journals Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 292
Author(s):  
Anna Sadowska ◽  
Franciszek Świderski ◽  
Ewelina Hallmann ◽  
Katarzyna Świąder
Keyword(s):  
Vitamin C ◽  
Fluidized Bed ◽  
Water Activity ◽  
Antioxidant Properties ◽  
Test Method ◽  
Drying Methods ◽  
Drying Time ◽  
Dried Fruit ◽  
Sublimation Method ◽  
Jet Milling

There is a need and great interest among food producers in obtaining powders from fruit and vegetables of both high nutritional value and sensory qualities superior to those hitherto obtained by convection drying (CD) and spray drying methods and cheaper to prepare than the sublimation method. This study is focused on whether powders can be obtained from fruit berries with a sticky structure, using the chokeberry (Aronia melanocarpa) as a test example, by a combined fluidized-bed jet milling and drying (FBJD) of pre-dried fruit by CD to an adequate water activity (aw). The pre-drying step reduced sticking between fruit particles during the simultaneous drying and grinding processes of the FBJD method in order to obtain powders of desired granulation. Three different pre-drying temperatures of 50, 60, and 70 °C were tested for levels of microorganisms in chokeberries at a water activity of 0.4. Vitamin C content and antioxidant properties were also examined along with polyphenol separation. Fruit pre-dried at 60–70 °C had significantly higher vitamin C and polyphenolic content and greater antioxidant properties than those pre-dried at 50 °C. Further studies were thus undertaken on powders pre-dried at 70 °C in which antioxidant properties, vitamin C, and polyphenols content were also compared with CD obtained powders. The FBJD method combined with CD pre-drying proved superior to just using the CD method, where powders had a greater preservation of vitamin C at 84% (CD powders 35%), a 12% higher total polyphenol content, and a 10% higher antioxidant activity. The test method also uses a much shorter drying time than the CD method, because the grinding of the hard-textured material takes only few minutes.

scholarly journals Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5146
Author(s):  
Agata Marzec ◽  
Hanna Kowalska ◽  
Jolanta Kowalska ◽  
Ewa Domian ◽  
Andrzej Lenart
Keyword(s):  
Principal Component ◽  
Acoustic Method ◽  
Drying Methods ◽  
Drying Method ◽  
Drying Time ◽  
Good Taste ◽  
Dried Fruit ◽  
Breaking Work ◽  
Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

scholarly journals Thin-layer mathematical modeling of apple slices drying, using open sun and cabinet solar drying methods

2021 ◽  
Vol 4 (2) ◽  
pp. 43-52
Author(s):  
Abdul Wasim Noori ◽  
Mohammad Jafar Royen ◽  
Juma Haydary
Keyword(s):  
Thin Layer ◽  
Mathematical Models ◽  
Water Activity ◽  
Model Fitting ◽  
Coefficient Of Determination ◽  
Drying Methods ◽  
Solar Drying ◽  
Drying Time ◽  
Climate Conditions ◽  
Thin Layer Drying

This paper aims to investigate the effect of climate conditions such as ambient temperature, humidity, pressure, sun radiation and pollution on sliced apples quality and drying time which are dried in an indirect forced cabinet solar drying (IFCSD) and open sun drying (OSD) systems. Both experiments were implemented at same place (Kabul, Afghanistan) and time. The IFCSD yield for saving time is 42.8 % which is more effective than drying in the OSD system. Simultaneously with the decreasing of sliced apple weight from 512.9 g down to 73.9 g, the water activity decreased from 0.955 down to 0.355 in the IFCSD system. For OSD system, the sample weight decreased from 512.6 g down to 78.4 g and its water activity from 0.955 down to 0.411. On the experiment day the average sun radiation was 571 w/m2 . The pressure drop between inlet and outlet of the dryer was 0.1 kPa. Different thin-layer mathematical models were investigated to identify the best model fitting the experimental data. The mathematical models’ performances were investigated by comparing the coefficient of determination (R 2 ), reduced chi-square (X2 ) and root mean square error (RMSE) coefficients. From all 11 applied thin-layer drying models the Page, Approximation diffusion, Verma et al and Midilli and Kacuk models are more fitted to our data.

scholarly journals Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4597
Author(s):  
Magdalena Kręcisz ◽  
Bogdan Stępień ◽  
Marta Pasławska ◽  
Jarosław Popłoński ◽  
Kinga Dulak
Keyword(s):  
Water Activity ◽  
Bioactive Compounds ◽  
Logistic Model ◽  
Freeze Drying ◽  
Convective Drying ◽  
Vacuum Impregnation ◽  
Drying Methods ◽  
Drying Time ◽  
Quality Properties ◽  
Kinetics Of

The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50, 60, and 70 °C) had on the physicochemical and quality properties of courgettes. Courgette slices were vacuum-impregnated (6 kPa) in freshly squeezed onion, kale, and onion and kale (50:50) juices with 3% NaCl solution (N). The application of vacuum impregnation (VI) with impregnating solutions from freshly squeezed onions and kale had a beneficial effect on the bioactive values of courgette. The highest contents of quercetin (41.84 μg/g d.m.) and carotenoids (276.04 μg/g d.m.) were found in courgette impregnated with onion juice after freeze drying. The highest values of lutein and zeaxanthin (216.42 μg/g d.m.) were recorded for courgette impregnated with kale juice and convective dried. By analysing the kinetics of convective drying, the best matching of the logistic model was found. Increasing the drying process temperature from 50 to 70 °C reduced the drying time from 15% to 36%, depending on the type of impregnating solution used. Water activity <0.6 was recorded for courgette dried by freezing, vacuum, and convection at 60 and 70 °C. Conclusions: The vacuum impregnation process and the impregnation solutions from freshly squeezed vegetables can be used to develop new snacks with high levels of bioactive compounds. The FD method is the most appropriate considering both the bioactive compounds content and the obtained colour and water activity.

scholarly journals ANTIOXIDANT ACTIVITY AND ISOLATION BIOACTIVE COMPOUNDS FROM ROSELLE (HIBISCUS SABDARIFFA) FROM VARIOUS METHODS AND DRYING TIME

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 1
Author(s):  
Ike Sitoresmi mulyo Purbowati ◽  
Sujiman Sujiman ◽  
Ali Maksum
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Drying Methods ◽  
Hibiscus Sabdariffa ◽  
Drying Time ◽  
Radical Trapping ◽  
Direct Exposure ◽  
Total Anthocyanins ◽  
Antioxidant Agent

The focus of this study was to evaluate the effect of different drying methods and drying level on the bioactive compounds of roselle (Hibiscus sabdariffa L.)as antioxidant agent. The experiment has been conducted in cabinet dryer and by a direct exposure on sun light as weel as by using a green house effect panel with duration of driying: 1, 3, 5, 7 hours. The observed parameters were Colour, levels of anthocyanins,vitamin C, and free radical trapping capacity (DPPH). The data obtained were analyzed using analysis of variance (ANOVA) and further test DMRT (Duncant Multiple Range Test). The best results from these study was the cabinet drying with 7 h of drying time which have value for color (L, a*, b*), total anthocyanins, vitamin C, and antioxidant activity in respective order were 21.633; 6.80; 4.53; 3.22mg/100g; 1238.29mg/100g; 74,63%.

scholarly journals Changes in Antioxidant Activity and Organoleptic Quality of Mixed Fruit Leather during Drying and Storage

2021 ◽  
Vol 31 (4) ◽  
pp. 7-13
Keyword(s):  
Vitamin C ◽  
Food Additives ◽  
Aloe Vera ◽  
Antioxidant Compounds ◽  
Drying Time ◽  
Organoleptic Quality ◽  
Dried Fruit ◽  
Processing And Storage ◽  
And Storage

Fruit leather is a dried fruit product made from one or more different fruits and food additives. It not only gets good taste but also contains many valuable antioxidant compounds such as polyphenols, vitamin C. However, these compounds easily are deteriorated under temperature, oxygen, and light during processing and storage. This study evaluated the effect of drying temperature (50; 60, 70℃), and drying time (9-18 hours) on the change of antioxidant compounds as well as the organoleptic quality of fruit leather mix (gac fruit, papaya, aloe vera, passion fruit seeds). Besides, the retention of antioxidant compounds and color of the product under the different packaging such as polyamide (PA) and aluminum-coated polypropylenen (PP) bags during storage evaluated. The results showed that the sample was dried at 60℃ for 15 hours gave the polyphenol content of 321.67 mg GAE / 100g dm, the vitamin C content of 49.30 mg AAE / 100g dm and water activity of 0.54, moisture content of 17.17%. After storing at room temperature for 2 months, the samples were packed in PA and PP had polyphenol retention of 87.23% and 84.42%, respectively; vitamin C retention of 78.96% and 83.67% respectively, ∆E value of 3.41 and 2.07, respectively. Further studies should be carried out to finding a way to improve stability for polyphenol and vitamin C of the sample.

scholarly journals The Influence of Different Ripening Stages, Harvest and Drying Methods on Quality of Unsulfured Sun-Dried Apricots

2020 ◽  
Vol 8 (11) ◽  
pp. 2397-2404
Author(s):  
Emrah Çoban ◽  
Hüseyin Karlıdağ ◽  
İbrahim Kutalmış Kutsal
Keyword(s):  
Water Activity ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Drying Methods ◽  
Late Period ◽  
Fruit Samples ◽  
Dried Fruit ◽  
The Individual ◽  
Drying Efficiency ◽  
Almost All

This study was carried out between 2017 and 2018 to determine physical and chemical influences of two drying methods (drying on wooden fruit drying trays and drying cloths), two harvesting periods (commercial / physiological maturity and late harvest), and two harvesting methods (harvesting by hand and shaking) on dried fruit samples of Hacıhaliloğlu and Kabaaşı cultivars. Titrable acidity, browning level, total phenolic content, antioxidant activity (ABTS), color (L*, a*, b*), pH, humidity and water activity (aw) parameters of dried fruit samples were examined. Results indicated that different harvesting periods, methods and drying methods significantly affected almost all fruit quality parameters. L value was higher in apricots dried on trays than dried on the cloths. L* values of dried apricots ranged from 27,13 to 54,74. Similarly, moisture content and water activity values were also found to be lower in apricots dried on wooden fruit drying trays than dried on clothes. When chemical parameters were examined, it was observed that phenolic compounds and total antioxidant contents decreased with fruit ripening. The effect of the applications on drying efficiency was not determined as significant, on the contrary, the individual weights of the dried apricots harvested at the late period were found significantly higher and the number of dried apricots per kilogram was lower. As a result of the study, it was concluded that in sun-dried apricot production, harvesting at late period and the drying on trays positively affected various quality parameters.

scholarly journals Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods

2019 ◽  
Vol 17 (1) ◽  
pp. 439-446 ◽  
Author(s):  
Anna Sadowska ◽  
Rita Rakowska ◽  
Franciszek Świderski ◽  
Klaudia Kulik ◽  
Ewelina Hallmann
Keyword(s):  
Fluidized Bed ◽  
New Method ◽  
Drying Methods ◽  
Jet Milling

scholarly journals Evaluation of the Changes in Thermal, Qualitative, and Antioxidant Properties of Terebinth (Pistacia atlantica) Fruit under Different Drying Methods

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1378
Author(s):  
Yousef Abbaspour-Gilandeh ◽  
Mohammad Kaveh ◽  
Hamideh Fatemi ◽  
José Luis Hernández-Hernández ◽  
Alejandro Fuentes-Penna ◽  
...  
Keyword(s):  
Specific Energy Consumption ◽  
Antioxidant Properties ◽  
Microwave Drying ◽  
Total Phenol Content ◽  
Drying Methods ◽  
Drying Method ◽  
Flavonoid Content ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Hot Air

This study aims to investigate the effect of different drying methods on the thermal, qualitative, and antioxidant properties and pH of terebinth. To perform the experiments in this study, the hot air (HA), infrared (IR), microwave (MW), hot air–infrared (IR–HA), and hot air–microwave drying (MW–HA) methods were considered. The results showed that the minimum drying time was obtained by the hot air–microwave (MW–HA) method. However, the lowest specific energy consumption (SEC) and the highest energy efficiency (ηe) were obtained by the MW method. Considering the color criteria, the best method was obtained by the MW–HA method. The highest amount of rehydration ratio (RR) and the lowest shrinkage (Sb) of the dried terebinth samples were obtained using the MW dryer compared with other drying methods. The MW and MW–HA methods resulted in higher contents of total phenol content (TPC), total flavonoid content (TFC), and antioxidant capacity (AntiOX) than other methods. According to the results of this study, the most effective drying method for terebinth was determined to be the MW and MW-HA methods.

scholarly journals Effect of Dietary or Supplemental Vitamin C Intake on Vitamin C Levels in Patients with and without Cardiovascular Disease: A Systematic Review

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2330
Author(s):  
Bianca J. Collins ◽  
Mitali S. Mukherjee ◽  
Michelle D. Miller ◽  
Christopher L. Delaney
Keyword(s):  
Systematic Review ◽  
Cardiovascular Disease ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Plasma Vitamin ◽  
Healthy Population ◽  
Post Intervention ◽  
Supplemental Vitamin ◽  
Vitamin C Supplementation ◽  
Elderly Cohort

Atherosclerosis is a pro-oxidative and pro-inflammatory disease state, which is the underlying cause of most cardiovascular events, estimated to affect 5.2% of the Australian population. Diet, and specifically vitamin C, through its antioxidant properties can play a role in impeding the development and progression of atherosclerosis. This systematic review conducted comprehensive searches in Medline, Emcare, Scopus, PubMed, and Cochrane using key search terms for vitamin C, plasma vitamin C, supplementation, and cardiovascular disease (CVD). The results demonstrated that vitamin C supplementation resulted in a significant increase in vitamin C levels in populations with or without CVD, except for one study on the CVD population. It was also seen that the healthy population baseline and post-intervention vitamin C levels were high compared to the CVD population. However, further research is indicated for CVD population groups with varying baseline vitamin C levels, such as low baseline vitamin C, within a more representative elderly cohort in order to formulate and update vitamin C repletion guidelines.

scholarly journals Sustainable Processing of Floral Bio-Residues of Saffron (Crocus sativus L.) for Valuable Biorefinery Products

Plants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 523
Author(s):  
Stefania Stelluti ◽  
Matteo Caser ◽  
Sonia Demasi ◽  
Valentina Scariot
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Properties ◽  
Crocus Sativus ◽  
Extraction Technique ◽  
Ultrasound Assisted Extraction ◽  
Average Value ◽  
Assisted Extraction ◽  
High Yields ◽  
Crocus Sativus L

Tepals constitute the most abundant bio-residues of saffron (Crocus sativus L.). As they are a natural source of polyphenols with antioxidant properties, they could be processed to generate valuable biorefinery products for applications in the pharmaceutical, cosmetic, and food industries, becoming a new source of income while reducing bio-waste. Proper storage of by-products is important in biorefining and dehydration is widely used in the herb sector, especially for highly perishable harvested flowers. This study aimed to deepen the phytochemical composition of dried saffron tepals and to investigate whether this was influenced by the extraction technique. In particular, the conventional maceration was compared with the Ultrasound Assisted Extraction (UAE), using different solvents (water and three methanol concentrations, i.e., 20%, 50%, and 80%). Compared to the spice, the dried saffron tepals showed a lower content of total phenolics (average value 1127.94 ± 32.34 mg GAE 100 g−1 DW) and anthocyanins (up to 413.30 ± 137.16 mg G3G 100 g−1 DW), but a higher antioxidant activity, which was measured through the FRAP, ABTS, and DPPH assays. The HPLC-DAD analysis detected some phenolic compounds (i.e., ferulic acid, isoquercitrin, and quercitrin) not previously found in fresh saffron tepals. Vitamin C, already discovered in the spice, was interestingly detected also in dried tepals. Regarding the extraction technique, in most cases, UAE with safer solvents (i.e., water or low percentage of methanol) showed results of phenolic compounds and vitamin C similar to maceration, allowing an improvement in extractions by halving the time. Thus, this study demonstrated that saffron tepals can be dried maintaining their quality and that green extractions can be adopted to obtain high yields of valuable antioxidant phytochemicals, meeting the requirement for a sustainable biorefining.

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