scholarly journals Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 868
Author(s):  
Junjie Xia ◽  
Zili Guo ◽  
Sheng Fang ◽  
Jinping Gu ◽  
Xianrui Liang
Keyword(s):  
Volatile Compounds ◽  
Freeze Drying ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Drying Methods ◽  
Asian Countries ◽  
Hot Air Drying ◽  
Air Drying ◽  
Arctium Lappa ◽  
Hot Air

Burdock (Arctium lappa L.) is one of the nutritional foods widely planted in many countries. Dried burdock root (BR) is available as a herbal tincture and tea in many Asian countries with good flavor and taste. In this study, the volatile components in dried BR were identified and the effects of different drying methods on the volatile components were investigated by HS-GC-MS method. A total of 49 compounds were identified. Different drying methods including hot-air drying (HD, at 50, 60, 70, and 80 °C), vacuum drying (VD, at 50, 60, 70, and 80 °C), sunlight drying (SD), natural drying (ND), and vacuum freeze drying (VFD) were evaluated by HS-GC-MS-based metabolomics method. Results showed that different drying methods produced different effects on the volatile compounds. It was observed that 2,3-pentanedione, 1-(1H-pyrrol-2-yl)-ethanone, furfural, and heptanal were detected at higher concentrations in HD 80 and VD 70. The traditional HD and SD methods produced more flavor substances than VFD. The BR treated by the VFD method could maintain the shape of the fresh BR pieces while HD50 and VD80 methods could maintain the color of fresh BR pieces. These findings could help better understand the flavor of the corresponding processed BR and provide a guide for the drying and processing of BR tea.

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.

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.

Effects of two different drying methods (freeze-drying and hot air-drying) on the phenolic and carotenoid profile of ‘Ataulfo’ mango by-products

2018 ◽  
Vol 12 (3) ◽  
pp. 2145-2157 ◽  
Author(s):  
Begoña de Ancos ◽  
Concepción Sánchez-Moreno ◽  
Lorenzo Zacarías ◽  
María Jesús Rodrigo ◽  
Sonia Sáyago Ayerdí ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Carotenoid Profile ◽  
By Products

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 hot air and freeze drying on the volatile compounds of dill (Anethum graveolens L.) herb

1985 ◽  
Vol 57 (2) ◽  
pp. 133-138 ◽  
Author(s):  
Rainer Huopalahti ◽  
Eila Kesälahti ◽  
Reino Linko
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Freeze Drying ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Anethum Graveolens ◽  
Hot Air ◽  
Freeze Dried

Volatile compounds of fresh, hot air dried and freeze dried dill (Anethum graveolens L.) herb were studied by gas chromatography-mass spectrometry. Of the 25 volatile components identified, 16 the most abundant compounds were analysed quantitatively. The major primary aroma compounds were α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran,β-phellandrene, limonene, α-pinene, p-cymene and myristicin. Severe loss of these components occured during the drying of dill. E.g. the retention of the benzofuranoid, the most important aroma component of the dill herb, was from trace to 1.3 % in hot air dried samples and 3.5—20 % in freeze dried samples. During the drying secondary aroma compounds are formed consisting over 50 % of the total volatiles. Among these phytadienes, especially neophytadiene, were the major components. The best result was obtained by freeze drying, but the product contained only one quarter of the total aroma compounds of the fresh dill herb.

scholarly journals Effect of Freeze‐Drying and Hot‐Air‐Drying Methods on the Anti‐oxidative Activities of Selected Sprouts

2015 ◽  
Vol 29 (S1) ◽  
Author(s):  
Jeong‐Hyun Yoo ◽  
Yanan Liu ◽  
Hyunjin Park ◽  
Junghee Shin ◽  
Hyun‐Sook Kim
Keyword(s):  
Freeze Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Quality evaluation of different pre-treatments and combined convective-freeze drying of sour cherry (Prunus Cerasus L.)

2014 ◽  
Vol 10 (1) ◽  
pp. 17-33
Author(s):  
T. Antal ◽  
L. Sikolya ◽  
B. Kerekes
Keyword(s):  
Freeze Drying ◽  
Sour Cherry ◽  
Quality Parameters ◽  
Boiling Water ◽  
Drying Methods ◽  
Sugar Solution ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Hot Air

In this study, the influences of various pre-treatments and combined drying (CD) on the drying kinetics and quality parameters of sour cherry were investigated. Prior to freeze drying (FD), sour cherry was pre-treated by blanching in boiling water (100 °C, 3 and 6 min), immersion in sugar solution (20% w/w, 10 and 20 min) and blanching (100 °C) in sugar solution (20% w/w, 3 and 6 min). Freeze-drying of raw samples was taken as a control. Combined drying (CD) can be accomplished in two distinct ways: freeze drying assisted with hot-air drying application (FD-HAD) and hot-air drying followed by freeze drying (HAD-FD). The quality of the dried sour cherry was evaluated in terms of water activity, color, texture and rehydration. Our research results have shown that all of the pre-treatments can effectively reduce the freeze drying time, the best treatment methods are FD-HAD, HAD-FD and blanching in boiling water (6 min). CD involves much less drying time and energy consumption than conventional freeze drying methods. The highest values of hardness and rehydration were found in blanching in sugar solution with water at 100 °C for 6 min. The better color retention was observed for samples pre-treated with blanching in boiling water (6 min).

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