Effect of Drying Methods (Hot Air Drying and Freeze-drying) on the Nutritional Components and Antioxidant Activities of Abelmoschus esculentus (L.) Moench Extracts

2021 ◽  
Vol 32 (2) ◽  
pp. 231-242
Author(s):  
Jin-Kyung Bae ◽  
Su-Jin Lee ◽  
Joomin Lee
Keyword(s):  
Freeze Drying ◽  
Antioxidant Activities ◽  
Abelmoschus Esculentus ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Nutritional Components

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.

Effect of Drying on the Bioactive Compounds and Antioxidant Activity of Rubus lambertianus

2018 ◽  
Vol 14 (2) ◽  
Author(s):  
Jun Yu ◽  
Zijian Shangguan ◽  
Xingju Yang ◽  
Dan Sun ◽  
Baoqing Zhu ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Freeze Drying ◽  
Antioxidant Activities ◽  
Drying Methods ◽  
Protective Effects ◽  
Red Raspberry ◽  
Hot Air Drying ◽  
Hot Air ◽  
Freeze Dried ◽  
Total Anthocyanins

AbstractDifferent drying methods, including hot air drying (HAD), freeze drying (FD), spray drying and vacuum drying (VD), were investigated to determine their influence on the chromatic coordinates, phenolics, anthocyanins and antioxidant activities of dried red raspberry (Rubus lambertianus). Pelargonidin-3-O-glucoside and catechin were found to be the main anthocyanin and non-anthocyanin phenolics, respectively, in fresh red raspberry. The most effective method for controlling browning was FD. The highest protective effects against bioactive compounds were observed in freeze-dried powders, when measuring the total anthocyanins, the scavenging of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radicals and the inhibition effects on lard oxidation. HAD was effective for the preservation of total phenolics, while VD was useful for protecting catechin and procyanidin B1.

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 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 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
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