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Zeng S, Wang B, Lv W, Wu Y. Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chem 2023; 404:134741. [PMID: 36332585 DOI: 10.1016/j.foodchem.2022.134741] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 09/02/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
Abstract
In this study, the effects of microwave power and hot air temperature on various physicochemical properties of ginger dried by the microwave hot-air rolling drying (MHARD). The result showed that the increase of both two conditions significantly accelerated the drying. The increased microwave power from 0.6 to 0.9 W/g caused more damaged microstructure, facilitated the released starches, and improved the released bioactive compounds, leading an increased antioxidant activity. However, these compounds were degraded once it further increased to 1.2 W/g. The increased hot air temperature from 60 to 70 °C contributed to the retention of compounds while its further increase to 80 °C caused those degradations. Meanwhile, increased hot air temperature led to decreased relative crystallinity by promoting starch gelatinization. The aromatic profile could be tailored by altering microwave power and hot air temperature. This work aims to provide insights to future researchers on the development ginger products using the MHARD technique.
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Affiliation(s)
- Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yiran Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
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Razola-Díaz MDC, Aznar-Ramos MJ, Verardo V, Melgar-Locatelli S, Castilla-Ortega E, Rodríguez-Pérez C. Exploring the Nutritional Composition and Bioactive Compounds in Different Cocoa Powders. Antioxidants (Basel) 2023; 12:antiox12030716. [PMID: 36978964 PMCID: PMC10045957 DOI: 10.3390/antiox12030716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/04/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to have several effects on human health including antioxidant and neuro- and cardio-protective effects, among others. These effects have been attributed mainly to its bioactive compounds. In this context, the aim of this work is to evaluate the nutritional composition, bioactive compounds (i.e., phenolic compounds, procyanidins and methylxanthines) and the antioxidant activity of seven different cocoas (alkalized and non-alkalized) from different origins (Peru, Venezuela, Ivory Coast, Dominican Republic, and West Africa). It represents the first stage of a larger project aiming to find high polyphenol cocoa-based nutritional strategies and related biomarkers that may potentiate brain plasticity and cognitive function. Cocoa powders were extracted by ultrasound-assisted technology, and the total phenolic content (TPC) was measured by Folin–Ciocalteu. Methylxanthines (caffeine and theobromine) and procyanidin contents were determined by HPLC-FLD-DAD, and the antioxidant activity was assessed through DPPH, ABTS and FRAP assays. Non-alkalized cocoas showed higher phenolic and procyanidin contents and higher antioxidant activity compared to the alkalized ones. A strongly significant (p < 0.05) positive correlation between the antioxidant activity and the TPC, especially with the total procyanidin content, but not with methylxanthines was found. In conclusion, the non-alkalized cocoas, especially the one from Peru, were the best candidates in terms of bioactive compounds. The cocoa from Peru had a TPC of 57.4 ± 14.4 mg of gallic acid equivalent/g d.w., 28,575.06 ± 62.37 µg of catechin equivalents/g d.w., and 39.15 ± 2.12 mg/g of methylxanthines. Further studies should be undertaken to evaluate its effect on brain plasticity and cognitive function.
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Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - María José Aznar-Ramos
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
| | - Sonia Melgar-Locatelli
- Instituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, Spain
- Departamento de Psicobiología y Metodología de las Ciencias del Comportamiento, Facultad de Psicología, Universidad de Málaga, 29071 Málaga, Spain
| | - Estela Castilla-Ortega
- Instituto de Investigación Biomédica de Málaga—IBIMA, 29071 Málaga, Spain
- Departamento de Psicobiología y Metodología de las Ciencias del Comportamiento, Facultad de Psicología, Universidad de Málaga, 29071 Málaga, Spain
| | - Celia Rodríguez-Pérez
- Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Spain
- Department of Nutrition and Food Science, Campus of Melilla, University of Granada, C/Santander, 52005 Melilla, Spain
- Instituto de Investigación Biosanitaria ibs.GRANADA, 18012 Granada, Spain
- Correspondence:
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Das AB, Goud VV, Das C. Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. Food Sci Biotechnol 2021; 30:65-76. [PMID: 33552618 DOI: 10.1007/s10068-020-00841-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 09/15/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022] Open
Abstract
The effect of extrusion cooking on the quality of rice extrudate with infused microencapsulated anthocyanin was investigated. The moisture sorption isotherm of the extrudate was also studied. The rotatable central composite design was used to optimize the extrusion process and the optimized conditions were: screw speed, 121 rpm; barrel temperature, 91.89 °C; and moisture content, 22.03%. The extrudate showed anthocyanin content of 0.218 mg/L; true density, 1.48 g/cc; water activity 0.51, water solubility index, 7.49%; and specific mechanical energy, 31.39 kJ/kg. The antioxidant activity and solubility of the extrudate were higher as compared with native extrudate. The moisture sorption isotherm of the extrudate was found to follow type III isotherm behavior according to the Brunauer-Emmett-Teller classification. The sorption isotherm was analyzed using several models and the Caurie and Peleg models were best fitted with the extrudate isotherm data. The present work manifested a way to develop antioxidant rich extrudate.
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Affiliation(s)
- Amit Baran Das
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam India
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam India
| | - Chandan Das
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Guwahati, Assam India
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González Victoriano L, Guemes Vera N, Chel Guerrero LA, Bernardino Nicanor A, Soto Simental S, Chanona Pérez JJ, Quintero Lira A. Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour ( Oxalis tuberosa). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1554703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Norma Guemes Vera
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | | | | | - Sergio Soto Simental
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
| | - José J. Chanona Pérez
- Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Mexico city, México
| | - Aurora Quintero Lira
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, México
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