1
|
Tripathy S, Srivastav PP. Effect of dielectric barrier discharge (DBD) cold plasma-activated water pre-treatment on the drying properties, kinetic parameters, and physicochemical and functional properties of Centella asiatica leaves. CHEMOSPHERE 2023; 332:138901. [PMID: 37169095 DOI: 10.1016/j.chemosphere.2023.138901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/13/2023]
Abstract
Centella asiatica L. (CA) is a medicinal plant that gained significant commercial and research interest because of its bioactive compounds, which have functional properties such as antioxidant activity. However, it must be dried before use to improve its shelf life and prepare it for food and pharmaceutical applications. Therefore, in this investigation CA leaves were pre-treated with blanching and cold plasma activated water (CPAW), followed by recirculatory hot air and vacuum drying at 40, 50, and 60 °C. Vacuum-drying took 150-720 min, while hot-air drying took 60-180 min to dry. Page and Logarithmic models best fit for leaf drying kinetics, according to AIC, with R2 between 0.966 and 0.999 and RMSE between 0.001 and 0.069. CPAW pre-treatment increased leaf quality more than blanching in vacuum drying. Drying leaves at 40 °C boosted antioxidants (4021.462 μg TE (g dw)-1 and 3.356 mg GAEAC (g dw)-1), TPC (35.049 mg GAE (g dw)-1), and TFC (311.274 mg QE (g dw)-1) and is recommended. Vacuum-drying with CPAW pre-treatment preserved leaf microstructure better than hot-air drying. This study illuminates CA leaf drying behaviour and allow mass production without damaging bioactive components. These results could be used as a roadmap for future technological advances that will make it possible to use the bioactive components of CA in food formulation.
Collapse
Affiliation(s)
- Soubhagya Tripathy
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302, India.
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302, India
| |
Collapse
|
2
|
Drying Characteristics of a Combined Drying System of Low-Pressure Superheated Steam and Heat Pump. Processes (Basel) 2022. [DOI: 10.3390/pr10071402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The present study aimed at investigating the use of a drying system combining the concept of low-pressure superheated steam drying and heat pump drying for fish. The effects of various drying medium pressures on the temperature field, airflow field, drying time, equipment performance as well as the power consumption of the drying process were investigated and discussed. Four comparative tests with different initial pressures were carried out according to a specified drying process by the combined drying system. The results showed that when the vacuum was high, the temperature field and airflow field in the drying chamber were more uniform. Due to the poor heat transfer performance of the drying medium at high vacuum, the drying time increased with a decrease in initial pressure. It was also found that with the decrease in drying medium pressure, the power consumption of the heat pump and the axial fans was reduced, while the power consumption of the electric heater went up. Overall, the total power consumption is directly proportional to the drying medium pressure.
Collapse
|
3
|
Sweet lime (Citrus limetta) peel waste drying approaches and effect on quality attributes, phytochemical and functional properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101789] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
4
|
Fang J, Liu C, Law CL, Mujumdar AS, Xiao HW, Zhang C. Superheated steam processing: An emerging technology to improve food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8720-8736. [PMID: 35389273 DOI: 10.1080/10408398.2022.2059440] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.
Collapse
Affiliation(s)
- Jiajia Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chongxin Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chung-Lim Law
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| |
Collapse
|
5
|
Wang J, Xu Q, Liu J, Zheng S, Wang R, Li Z. Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
A method of combining low-pressure superheated steam drying (LPSSD) and vacuum drying (VD) was proposed to improve the dried pineapple quality and increase the drying rate. It was found that the inversion temperature in low-pressure superheated steam drying of pineapple was 85.75 °C in terms of the first falling rate period. The combining drying (LPSSD–VD) reduced the maximum material temperature by 9.5 °C and 0.35 °C, and shortened the drying time by 50 min and 90 min compared with LPSSD and VD at the same drying temperature of 90 °C. The vitamin C retention rate of dried pineapple by LPSSD–VD was 29.33% and 15.94% higher than that of LPSSD and VD, respectively. The color of dried pineapple was also improved. Moreover, the sugar content of dried pineapple can be well controlled to meet the health demand of low sugar and ensure the taste of dried pineapple during LPSSD–VD process.
Collapse
Affiliation(s)
- Jingcheng Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| | - Jianbo Liu
- College of Engineering and Technology, Tianjin Agricultural University, District , 300000 , Tianjin , China
| | - Shuaishuai Zheng
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| | - Ruifang Wang
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| | - Zhanyong Li
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment, Tianjin University of Science and Technology , 300222 , Tianjin , China
| |
Collapse
|
6
|
Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
7
|
Al‐Hilphy AR, Gavahian M, Barba FJ, Lorenzo JM, Al‐Shalah ZM, Verma DK. Drying of sliced tomato (
Lycopersicon esculentum
L.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan, ROC
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department Universitat de València Avda. Vicent Andres Estelles, s/n Burjassot Valencia Spain
| | | | | | - Deepak Kumar Verma
- Department of Agriculture and Food Engineering Indian Institute of Technology Kharagpur West Bengal India
| |
Collapse
|
8
|
Kasara A, Babar OA, Tarafdar A, Senthilkumar T, Sirohi R, Arora VK. Thin‐layer drying of
sadabahar
(
Catharanthus roseus
) leaves using different drying techniques and fate of bioactive compounds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Akansha Kasara
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Onkar A. Babar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Ayon Tarafdar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
- Divison of Livestock Production and Management ICAR‐Indian Veterinary Research Institute Izatnagar, Bareilly India
| | - Thangalakshmi Senthilkumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| | - Ranjna Sirohi
- The Centre for Energy and Environmental Sustainability Lucknow UP India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat India
| |
Collapse
|
9
|
Babar OA, Tarafdar A, Malakar S, Arora VK, Nema PK. Design and performance evaluation of a passive flat plate collector solar dryer for agricultural products. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13484] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Onkar A Babar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Ayon Tarafdar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Sonepat Haryana India
| |
Collapse
|
10
|
Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review. Food Res Int 2019; 132:108953. [PMID: 32331665 DOI: 10.1016/j.foodres.2019.108953] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 12/20/2019] [Accepted: 12/22/2019] [Indexed: 12/29/2022]
Abstract
Onions play an important part in the daily diet for most populations around the world owing to their nutritional composition and their unique capacity to naturally flavor dishes. Onions contain quercetin and its derivatives - the predominant flavonoid in onions that exert a great contribution to the effective bioactive properties of onion, including its derived products. The present paper comprehensively reviewed flavonoids (with a specific focus on quercetin in onions): their chemical composition, distribution, bioactivities in onion, and impacting factors with a focus on how they can be affected by various post-harvest conditions (storage and food processing). In addition, research on the extraction of flavonoid compounds from onions using a number of novel technologies was also reviewed.
Collapse
|