Effect of Drying Methods on the Structure of Bacterial Cellulose from Pineapple Peel Extract

2020 ◽  
Vol 851 ◽  
pp. 79-85
Author(s):  
Heru Suryanto ◽  
Muhamad Muhajir ◽  
Neena Zakia ◽  
Uun Yanuhar ◽  
Aminnudin Aminnudin ◽  
...  
Keyword(s):  
High Pressure ◽  
Bacterial Cellulose ◽  
Freeze Drying ◽  
Film Structure ◽  
Drying Methods ◽  
Drying Method ◽  
Cellulose Films ◽  
Pineapple Peel ◽  
High Pressure Homogenizer ◽  
Peel Extract

Properties of Bacterial Cellulose was depended on the fermentation conditions to produce BC as well as the processing steps for modifying the Bacterial Cellulose microstructure. This study reports on the comparison effect of drying method on Bacterial Cellulose films structure produced from Pineapple Peel Extract. The drying method was done in the oven and freeze-drying. Pellicle as results of fermentation by bacteria was dried in the oven. High-pressure homogenization was applied before the freeze-drying method. BC film structure was observed using scanning electron microscopy and evaluated using X-ray diffraction. The results show that the peak of diffractogram shows crystalline peaks in a relatively similar position, which are at about 14° and 22°. High-pressure homogenizer process before freeze-drying results the structure with higher crystalline compare than oven drying. The index of crystalline and degree of crystalline of BC film in the freeze-drying method were higher than those in the oven with a value of 83% and 86% compared than 81% and 84%, respectively. Drying methods to pellicle in the oven and freeze-drying results in the degree of crystalline of 79% and 71%, respectively. The morphology of the freeze-drying methods contains a more porous structure.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

Ruthenium Recovery from Acetic Acid Waste Solution by Using PEI-Coated Biomass-Chitosan Composite Fiber

2015 ◽  
Vol 1130 ◽  
pp. 577-580 ◽  
Author(s):  
Jeong Ae Kim ◽  
Myung Hee Song ◽  
Yeoung Sang Yun
Keyword(s):  
Molecular Weight ◽  
Acetic Acid ◽  
Freeze Drying ◽  
Ion Exchange Resin ◽  
Composite Fiber ◽  
Drying Methods ◽  
Drying Method ◽  
Waste Solution ◽  
Chitosan Composite ◽  
Acid Waste

Polyethylenimine (PEI)-coated biomass-chitosan composite fiber (PBCF) was fabricated to recover Ru from acetic acid waste solution. The present work aimed to understand the effects of molecular weight of chitosan and drying method on stability and sorption performance of the PBCF. For this, the PBCF was prepared by extruding the mixed solutions of chitosan and Corynebacteriumglutamicum to form the composite fibers which were modified with ionic polymer, PEI. The degree of swelling of PBCFs prepared by hot-air, natural, and freeze drying methods were 1.25, 1.34, and 1.07 %, respectively, indicating that the freeze-drying method was the best. Batch biosorption studies showed that the maximum Ru uptake could be achieved with PBCF prepared with medium molecular weight chitosan, and could reach 34.1 mg/g, which was 7.9 times higher than that of the commercial ion exchange resin, LEWATIT® MonoPlus M 500 (4.3 mg/g). Therefore, PBCF can be considered as an alternative sorbent to synthetic resin for recovery of Ru form industrial acetic acid waste solution.

scholarly journals KARAKTERISTIK LAMA MASAK DAN WARNA PEMPEK INSTAN DENGAN METODE FREEZE DRYING

2018 ◽  
Vol 12 (02) ◽  
pp. 158 ◽  
Author(s):  
A. Alhanannasir ◽  
Amin Rejo ◽  
Daniel Saputra ◽  
Gatot Priyanto
Keyword(s):  
Freeze Drying ◽  
Cooking Time ◽  
Drying Methods ◽  
Test Plot ◽  
Drying Method ◽  
Typical Food ◽  
Distance Difference ◽  
Cooking Times ◽  
Difference Test ◽  
Plot Design

Pempek is a typical food of Palembang, South Sumatra, Indonesia, mostly processed in the form of wet with a moisture content of 50-60%, so that it only lasts for 3-4 days. In order for pempek to long last, it was processed into instant pempek using the freeze drying method. Pempek had tube form with a size of 3 cm in high and 4 cm in diameter. This study was aimed to see the freeze drying pressure and time to length of cooking, density, and lightness of instant pempek. Stored pempek at temperature of -50° C was carried out freeze drying with a pressure of 0.002 bar, 004 bar, 0.006 bar, and 0.008 bar for 38 hours, 40 hours, 42 hours, and 44 hours with a methodology of Split the Duncan Real Distance Difference Test Plot Design. The result showed that the pressure and time had very significant effect on the length of cooking, density and lightness of pempek. P3 (0.006 bar) pressure treatment affected shorter cooking time of pempek about 10.83 minutes, L2 treatment has 14.17 minutes for cooking times and the P3L2 treatment combination has low density of 0.71 g / cm3 and color brightness (lightness) about 85.38, almost resemble with white color. Making instant pempek with freeze drying method gave better results in ways of shorter and faster cooking time than instant pempek by other drying methods. Keywords: cooking length, freeze drying, instant pempek

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 Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 669
Author(s):  
Karolina Östbring ◽  
Ingegerd Sjöholm ◽  
Marilyn Rayner ◽  
Charlotte Erlanson-Albertsson
Keyword(s):  
Relative Humidity ◽  
Spray Drying ◽  
Freeze Drying ◽  
Functional Foods ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Equivalent Effect ◽  
Emulsifying Capacity

Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders’ characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.

Ultrastructure of Epicuticular Wax in Canola

1989 ◽  
Vol 44 (7-8) ◽  
pp. 705-711 ◽  
Author(s):  
K. L. Conn ◽  
J. P. Tewari
Keyword(s):  
Freeze Drying ◽  
Brassica Campestris ◽  
Amorphous Layer ◽  
Epicuticular Wax ◽  
Drying Methods ◽  
Specimen Preparation ◽  
Drying Method ◽  
Air Drying ◽  
Species Specific ◽  
Wax Crystals

Ultrastructure of the epicuticular wax of four commercially grown Canadian cultivars of canola (Brassica campestris cvs. Tobin and Candle, B. napus cvs. Altex and Westar) was investigated. Freeze-drying and air-drying methods of specimen preparation for scanning electron microscopy were compared. The freeze-drying method resulted in disruption and possible washing away of wax crystals, whereas there was no visible damage with the air-drying method. The freeze-drying method provided evidence for an amorphous layer of wax beneath the wax crystals. Ultrastructure of wax in the four cultivars was generally similar. All cultivars had an evenly distributed layer of wax crystals superimposed on an amorphous layer of wax. Some trends such as density of wax on leaves and siliques appeared to be species-specific, whereas density of wax on stems did not. There appeared to be at least three types of wax crystals present. These included plate-like, filamentous, and rod-like crystals. The rods were present singly or in blocks.

scholarly journals The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Joanna Nöfer ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Antoni Szumny ◽  
Ángel A. Carbonell-Barrachina
Keyword(s):  
Volatile Compounds ◽  
Freeze Drying ◽  
Sensory Profile ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Volatile Composition ◽  
Boletus Edulis ◽  
Vacuum Microwave

The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).

scholarly journals Effect of peroxide treatment on the structure and transparency of bacterial cellulose film

2018 ◽  
Vol 204 ◽  
pp. 05015 ◽  
Author(s):  
Heru Suryanto ◽  
Tito Arif Sutrisno ◽  
M. Muhajir ◽  
Neena Zakia ◽  
Uun Yanuhar
Keyword(s):  
Bacterial Cellulose ◽  
Diffraction Peak ◽  
Cellulose Film ◽  
X Ray Diffraction ◽  
X Ray ◽  
Structure And Morphology ◽  
Pineapple Peel ◽  
Diffraction Angle ◽  
Structure Observation ◽  
Peel Extract

The cellulose extracts from plants are need of energy and have potential in damaging the environment so that an alternative cellulose source with more efficient results is by using bacteria to produce the cellulose fibers. This study aims to determine the effect of hydrogen peroxide (H2O2) treatment on the structure and transparency of biopolymer bacterial cellulose film (BCF). The method used is the making of BCF by utilizing pineapple peel extract and then cooking at 80°C for 120 min. with H2O2 concentration of 0%, 2.5%, 5%, and 7,5%. Drying is done in the electric oven and then observed the structure and morphology using X-ray diffraction and transparency test, respectively. The result of structure observation shows that the intensity of the highest diffraction peak lies at a diffraction angle of 22° achieved at 5% peroxide treatment with crystallinity and crystal index of 85.1% and 82.4%, respectively. Transparency testing shows that the higher the concentration of peroxide used, the better the transparency.

scholarly journals Antioxidant Activity, and Volatile and Phytosterol Contents of Strobilanthes crispus Dehydrated Using Conventional and Vacuum Microwave Drying Methods

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1397 ◽  
Author(s):  
Chua ◽  
Chua ◽  
Figiel ◽  
Chong ◽  
Wojdyło ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Freeze Drying ◽  
Influencing Factor ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Microwave ◽  
Strobilanthes Crispus ◽  
C 50

The preservation of active constituents in fresh herbs is affected by drying methods. An effective drying method for Strobilanthes crispus which is increasingly marketed as an important herbal tea remains to be reported. This study evaluated the effects of conventional and new drying technologies, namely vacuum microwave drying methods, on the antioxidant activity and yield of essential oil volatiles and phytosterols. These drying methods included convective drying (CD) at 40 °C, 50 °C, and 60 °C; vacuum microwave drying (VMD) at 6, 9, and 12 W/g; convective pre-drying and vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g; and freeze-drying (FD). GC–MS revealed 33 volatiles, and 2-hexen-1-ol, 2-hexenal, 1-octen-3-ol, linalool, and benzaldehyde were major constituents. The compounds β-sitosterol and α-linolenic acid were the most abundant phytosterol and fatty acid, respectively, in fresh S. crispus. The highest phenolic content was achieved with CD at 60 °C. The highest antioxidant activity was obtained with CD at 40 °C and VMD at 9 W/g. On the contrary, the highest total volatiles and phytosterols were detected with CD at 50 °C and VMD at 9 W/g, respectively. This study showed that CD and VMD were effective in producing highly bioactive S. crispus. A suitable drying parameter level, irrespective of the drying method used, was an important influencing factor.

Effect of Drying Methods on Structure and Mechanical Properties of Bacterial Cellulose Films

2011 ◽  
Vol 239-242 ◽  
pp. 2667-2670 ◽  
Author(s):  
Chuan Jie Zhang ◽  
Liu Wang ◽  
Jin Chao Zhao ◽  
Ping Zhu
Keyword(s):  
Mechanical Properties ◽  
Bacterial Cellulose ◽  
Degree Of Crystallinity ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
X Ray ◽  
Cellulose Films ◽  
Hot Air ◽  
Vacuum Freezing

Bacterial cellulose (BC) gelatinous films prepared in stationary culture were dried by three different drying methods: hot air drying, vacuum drying and vacuum freezing drying. The structure of dried bacterial cellulose films was characterized using scanning electron microscopy (SEM), infrared spectroscopy (IR) and X-ray diffraction (XRD), and mechanical properties were tested. The results showed that the surface of films prepared by hot air drying were uniform and dense, cavities and cracks configurations existed in vacuum dried films, and layer and porous structures were observed in vacuum freezing dried films. FTIR spectra and X-ray pattern confirmed that vacuum freezing drying reduced the strength of hydrogen bonds between cellulose macromolecules and the degree of crystallinity of BC films but had little influence on the crystal structure. For those reasons, mechanical properties of BC films prepared by vacuum freezing drying were lower than that of those films by other methods.

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