1
|
Li L, Chen L, Pan D, Zhu Y, Huang R, Chen J, Ye C, Yao S. Evaluation of different drying methods on the quality of Cinnamomum cassia barks by analytic hierarchy process method. Heliyon 2024; 10:e34608. [PMID: 39114071 PMCID: PMC11305288 DOI: 10.1016/j.heliyon.2024.e34608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 07/08/2024] [Accepted: 07/12/2024] [Indexed: 08/10/2024] Open
Abstract
Cinnamomum cassia Presl is a major food spice as well as traditional herbal medicine with anti-inflammatory, analgesic, and stomachic properties, which must be dried to preserve its quality, but mostly by using traditional, ineffective drying method. In order to find a scientific drying method by evaluating different drying methods that could influence the quality of C. cassia, ten indices were employed to evaluate different drying methods in C. cassia using the Analytic Hierarchy Process (AHP) method though calculating the total scores and ranking the priority. Four quality markers (Q-Markers) (coumarin, cinnamyl alcohol, cinnamaldehyde and o-methoxycinnamaldehyde) were isolated from the samples and analyzed by high performance liquid chromatography (HPLC) method under different drying methods. The results showed that various drying methods had multiple effects on the physicochemical qualities, essential oil content, and Q-Marker contents. Compared with other drying methods, oven-drying of 45 °C (45OD) maintained optimal levels of color and aroma, it also significantly shortened the drying time by 225 h than traditionally shade-drying (SHD) method with the drying rate (48.35 %), and obtained the highest essential oil content (3.05 %) and Q-Marker contents (30.23 mg g-1). Furthermore, the ash content (4.22 %) were satisfied with the stipulation of Chinese pharmacopoeia in 45OD samples. Applying AHP allowed us to identify 45OD as the optimal drying method with the highest total score (9.00), followed by the traditional shade-drying (SHD) method (7.88). The present study is the first report to apply the AHP method for quality evaluation of drying processing in C. cassia. It can provide the theoretical basis for evaluating an excellent method for C. cassia drying processing, as well as the rational use of different drying methods to furtherly develop the high quality C. cassia industry.
Collapse
Affiliation(s)
- Linshuang Li
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, Guangxi, China
| | - Liuping Chen
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, Guangxi, China
| | - Dongjin Pan
- Guangxi Academy of Agricultural Sciences, Nanning, 530007, China
| | - Ying Zhu
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, Guangxi, China
| | - Rongshao Huang
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, Guangxi, China
- Key Laboratory of Zhuang and Yao Ethnic Medicine, Guangxi University of Chinese Medicine, Nanning, 530200, China
| | - Jing Chen
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, Guangxi, China
| | - Chenying Ye
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, Guangxi, China
| | - Shaochang Yao
- College of Pharmacy, Guangxi University of Chinese Medicine, Nanning, Guangxi, China
- Key Laboratory of Zhuang and Yao Ethnic Medicine, Guangxi University of Chinese Medicine, Nanning, 530200, China
| |
Collapse
|
2
|
Nocentini M, Mastrolonardo G, Michelozzi M, Cencetti G, Lenzi A, Panettieri M, Knicker H, Certini G. Effects of biochar and compost addition in potting substrates on growth and volatile compounds profile of basil (Ocimum basilicum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1609-1620. [PMID: 37831476 DOI: 10.1002/jsfa.13045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 10/09/2023] [Accepted: 10/13/2023] [Indexed: 10/14/2023]
Abstract
BACKGROUND Despite the optimal characteristics of peat, more environmental-friendly materials are needed in the nursery sector, although these must guarantee specific quantitative and qualitative commercial standards. In the present study, we evaluated the influence of biochar and compost as peat surrogates on yield and essential oil profile of two different varieties of basil (Ocimum basilicum var. Italiano and Ocimum basilicum var. minimum). In two 50-day pot experiments, we checked the performances of biochar from pruning of urban trees and composted kitchen scraps, both mixed in different proportions with commercial peat (first experiment), and under different nitrogen (N) fertilization regimes (second experiment), in terms of plant growth and volatile compounds profile of basil. RESULTS Total or high substitution of peat with biochar (100% and 50% v.v.) or compost (100%) resulted in seedling death a few days from transplantation, probably because the pH and electrical conductivity of the growing media were too high. Substrates with lower substitution rates (10-20%) were underperforming in terms of plant growth and color compared to pure commercial peat during the first experiment, whereas better performances were obtained by the nitrogen-fertilized mixed substrates in the second experiment, at least for one variety. We identified a total of 12 and 16 aroma compounds of basil (mainly terpenes) in the two experiments. Partial replacement of peat did not affect basil volatile organic compounds content and composition, whereas N fertilization overall decreased the concentration of these compounds. CONCLUSION Our results support a moderate use of charred or composted materials as peat surrogates. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Marco Nocentini
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università di Firenze, Firenze, Italy
- Instituto de Recursos Naturales y Agrobiología de Sevilla, IRNAS-CSIC, Seville, Spain
| | - Giovanni Mastrolonardo
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università di Firenze, Firenze, Italy
| | - Marco Michelozzi
- Institute of Biosciences and Bioresources, National Research Council of Italy, Florence, Italy
| | - Gabriele Cencetti
- Institute of Biosciences and Bioresources, National Research Council of Italy, Florence, Italy
| | - Anna Lenzi
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università di Firenze, Firenze, Italy
| | | | - Heike Knicker
- Instituto de Recursos Naturales y Agrobiología de Sevilla, IRNAS-CSIC, Seville, Spain
| | - Giacomo Certini
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Università di Firenze, Firenze, Italy
| |
Collapse
|
3
|
In-package pasteurization of dried basil leaves using radiofrequency heating. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
4
|
Liang J, Shalaby N, Rigling M, Wagner T, Heimbach J, Fries A, Kohlus R, Zhang Y. Characterization of Hay-like Off-Odor in Basil Samples after Various Processing and Strategies for Reducing the Off-Odor. Food Res Int 2022; 162:112080. [DOI: 10.1016/j.foodres.2022.112080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 10/17/2022] [Accepted: 10/22/2022] [Indexed: 11/27/2022]
|
5
|
Chen GL, Lin B, Zheng FJ, Yu WH, Fang XC, Shi Q, Hu YF, Verma KK. Comparison of Different Drying Methods for Asparagus [ Asparagus cochinchinensis (Lour.) Merr.] Root Volatile Compounds as Revealed Using Gas Chromatography Ion Mobility Spectrometry. Front Nutr 2022; 9:868209. [PMID: 35662938 PMCID: PMC9159512 DOI: 10.3389/fnut.2022.868209] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 03/15/2022] [Indexed: 11/14/2022] Open
Abstract
Asparagus [Asparagus cochinchinensis (Lour.) Merr.] is a traditional herbal medicine plant commonly used to nourish yin, moisten dryness, and clear fire cough symptoms. Drying is an excellent option to conserve food materials, i.e., grains, fruits, vegetables, and herbs, reducing the raw materials volume and weight. This study aims to evaluate different drying approaches that could increase the value of asparagus, particularly as an ingredient in fast foods or as nutraceutical byproducts. The volatile components of asparagus roots were analyzed by using headspace-gas chromatography-ion mobility spectroscopy under different drying conditions, i.e., natural drying (ND) at ambient air temperature in the dark, well-ventilated room, temperature range 28-32°C, blast or oven drying at 50°C, heat pump or hot-air drying at temperature 50°C and air velocity at 1.5 ms-1 and vacuum freeze-drying at the temperature of -45°C and vacuum pressure of 10-30 Pa for 24 h. The findings revealed that the various drying processes had multiple effects on the color, odor index, and volatile compounds of the asparagus roots. As a result of the investigations, multiple characteristics of components, therefore, exploitation and comparison of various flavors; a total of 22 compounds were identified, such as alcohols, ketones, aldehydes, acids, esters, heterocyclic, and terpene. The present findings may help understand the flavor of the processed asparagus roots and find a better option for drying and processing.
Collapse
Affiliation(s)
- Gan-Lin Chen
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Bo Lin
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Feng-Jin Zheng
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Wei-Hua Yu
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Xiao-Chun Fang
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Qian Shi
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Yi-Feng Hu
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Krishan K. Verma
- Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Key Laboratory of Sugarcane Biotechnology and Genetic Improvement, Ministry of Agriculture and Rural Affairs, Nanning, China
- Guangxi Key Laboratory of Sugarcane Genetic Improvement, Nanning, China
| |
Collapse
|
6
|
Kanafusa S, Maspero U, Petersen MA, Gómez Galindo F. Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
7
|
Gasiński A, Kawa-Rygielska J, Paszkot J, Pietrzak W, Śniegowska J, Szumny A. Second life of hops: Analysis of beer hopped with hop pellets previously used to dry-hop a beer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
8
|
De Martino L, Caputo L, Amato G, Iannone M, Barba AA, De Feo V. Postharvest Microwave Drying of Basil ( Ocimum basilicum L.): The Influence of Treatments on the Quality of Dried Products. Foods 2022; 11:1029. [PMID: 35407116 PMCID: PMC8998133 DOI: 10.3390/foods11071029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/26/2022] [Accepted: 03/30/2022] [Indexed: 02/01/2023] Open
Abstract
Edible herbs are widely used in the human diet due to their pleasant flavors and countless health benefits associated with their components having, mainly, antioxidant and anti-inflammatory therapeutic functions. Since herbs are highly perishable materials because of their high water content, to guarantee products are safe and stable over time, it is necessary that they undergo stabilization operations. The application of microwave-assisted drying, a promising technique in terms of process sustainability, for the stabilization of the aromatic herb, Ocimum basilicum L., was investigated. The activities were carried out by applying different operating conditions in order to evaluate the impact of the time/temperature combination on the final quality of dried basil. The latter was investigated via the chemical characterization of extracted essential oils and tissue damages. Conventional convective processes were also applied to perform comparisons between dried basil products both under production and the quality preservation points of view. Results showed that microwave heating is suitable as a drying method, as expected, due to the well-known interaction between vegetable tissue (rich in water) and the electromagnetic field; and that drying methods have a different influence on the chemical composition of the essential oils extracted from dried products, in terms of the number (ranging from 41 to 18 components in different dried samples) and percentage (until 67% in linalool and 21% in α-trans-bergamotene in different dried samples) of its' constituents.
Collapse
Affiliation(s)
- Laura De Martino
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy; (L.D.M.); (L.C.); (G.A.); (M.I.); (V.D.F.)
| | - Lucia Caputo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy; (L.D.M.); (L.C.); (G.A.); (M.I.); (V.D.F.)
| | - Giuseppe Amato
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy; (L.D.M.); (L.C.); (G.A.); (M.I.); (V.D.F.)
| | - Marco Iannone
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy; (L.D.M.); (L.C.); (G.A.); (M.I.); (V.D.F.)
| | - Anna Angela Barba
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy; (L.D.M.); (L.C.); (G.A.); (M.I.); (V.D.F.)
- EST Srl, University Spin-Off, Via Circumvallazione n.39, 83100 Avellino, Italy
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy; (L.D.M.); (L.C.); (G.A.); (M.I.); (V.D.F.)
- Institute of Food Science, CNR, Via Roma, 83100 Avellino, Italy
| |
Collapse
|
9
|
Caputo L, Amato G, de Bartolomeis P, De Martino L, Manna F, Nazzaro F, De Feo V, Barba AA. Impact of drying methods on the yield and chemistry of Origanum vulgare L. essential oil. Sci Rep 2022; 12:3845. [PMID: 35264638 PMCID: PMC8907181 DOI: 10.1038/s41598-022-07841-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Accepted: 02/25/2022] [Indexed: 11/09/2022] Open
Abstract
Oregano (Origanum vulgare L.) is mainly cultivated, both as fresh and dried herb, for several purposes, such as ailments, drugs, and spices. To evaluate the influence of some drying methods on the chemical composition of the essential oil of oregano, its aerial parts were dehydrated by convective drying techniques (shade, static oven), microwave-assisted heating (three different treatments) and osmotic treatment. The oils were analyzed by GC-FID and GC-MS. The highest essential oil yield was achieved from microwave and shade drying methods. In total, 39 components were found, with carvacrol (ranging from 56.2 to 81.4%) being the main constituent; other compounds present in lower amounts were p-cymene (1.6-17.7%), γ-terpinene (0.8-14.2%), α-pinene (0.1-2.1%), thymol methyl ether (0.4-1.8%) and thimoquinone (0.5-3.5%). The essential oil yields varied among the different treatments as well as the relative compositions. The percentages of p-cymene, γ-terpinene and α-pinene decreased significantly in the dried sample compared with the fresh sample; on the other hand, carvacrol, isoborneol and linalool increased significantly in the dried materials. The choice of the drying method for obtaining the essential oil therefore appears crucial not only in relation to the higher yield but also and above all in reference to the percentage presence of components that can direct the essential oil toward an appropriate use.
Collapse
Affiliation(s)
- Lucia Caputo
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy
| | - Giuseppe Amato
- Istituto di Scienze dell'Alimentazione, CNR, Via Roma 60, 83100, Avellino, Italy
| | - Pietro de Bartolomeis
- Caselle Società Agricola Srl, Via Mare Mediterraneo 18, 84098, Pontecagnano, Salerno, Italy
| | - Laura De Martino
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy.
| | - Francesco Manna
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy
| | - Filomena Nazzaro
- Istituto di Scienze dell'Alimentazione, CNR, Via Roma 60, 83100, Avellino, Italy
| | - Vincenzo De Feo
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy
- Istituto di Scienze dell'Alimentazione, CNR, Via Roma 60, 83100, Avellino, Italy
| | - Anna Angela Barba
- Dipartimento di Farmacia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Salerno, Italy
| |
Collapse
|
10
|
The First Comprehensive Phytochemical Study of Nectaroscordum Tripedale (Trautv.) Grossh: Composition of Essential Oil, Antioxidant Activity, Total Phenolic and Flavonoid Content and Mineral Elements. Pharm Chem J 2022. [DOI: 10.1007/s11094-021-02539-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
11
|
Głuchowski A, Czarniecka-Skubina E, Tambor K, Jariené E. Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color. Molecules 2021; 27:5. [PMID: 35011238 PMCID: PMC8746197 DOI: 10.3390/molecules27010005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/13/2021] [Accepted: 12/18/2021] [Indexed: 11/16/2022] Open
Abstract
Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.
Collapse
Affiliation(s)
- Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Krzysztof Tambor
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-778 Warsaw, Poland; (A.G.); (K.T.)
| | - Elvyra Jariené
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Mangus University, LT-53361 Kaunas, Lithuania;
| |
Collapse
|
12
|
Mahmoud E, Starowicz M, Ciska E, Topolska J, Farouk A. Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L. Food Chem 2021; 375:131692. [PMID: 34865924 DOI: 10.1016/j.foodchem.2021.131692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 10/23/2021] [Accepted: 11/25/2021] [Indexed: 11/29/2022]
Abstract
The treatment of postharvest wastes is an integral part of the food value chain. Therefore, Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were extracted using hydrodistillation, headspace solid-phase microextraction (HS-SPME) and then analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Thirty volatiles were identified in raw material, with β-linalool, methyleugenol, methylcinnamate, and estragole predominating. Meanwhile, 24 and 18 volatiles were detected in the oven- and microwave-dried samples, with a significant decrease of methyleugenol content. The highest radical scavenging ability and total phenolic content were achieved for microwaved wastes using photochemiluminescence, DPPH, and Folin-Ciocalteu test. Moreover, 8 phenolic acids and 9 flavonoids were identified in the LC-MS/MS analysis, with significant contents of rosmarinic acid and luteolin (1042.45 and 11.68 µg/g of dry matter, respectively) in the microwaved basil. This experiment pointed out that microwaved basil wastes could be re-used in the food, pharmacy and/or cosmetic industries.
Collapse
Affiliation(s)
- Engy Mahmoud
- Flavour and Aroma Chemistry Department, National Research Centre, Cairo, Egypt
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland.
| | - Ewa Ciska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland
| | - Joanna Topolska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland
| | - Amr Farouk
- Flavour and Aroma Chemistry Department, National Research Centre, Cairo, Egypt
| |
Collapse
|
13
|
Basil Essential Oil: Methods of Extraction, Chemical Composition, Biological Activities, and Food Applications. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02690-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
14
|
Verma T, Chaves BD, Irmak S, Subbiah J. Pasteurization of dried basil leaves using radio frequency heating: A microbial challenge study and quality analysis. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107932] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
15
|
Taheri‐Garavand A, Mumivand H, Fatahi S, Nasiri A, Omid M. Modeling the kinetics of essential oil content and main constituents of mint (
Mentha
aquatica
L.) leaves during thin‐layer drying process using response surface methodology. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15515] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amin Taheri‐Garavand
- Mechanical Engineering of Biosystems Department Lorestan University Khorramabad Iran
| | - Hasan Mumivand
- Department of Horticultural Science, Faculty of Agriculture Lorestan University Khorramabad Iran
| | - Soodabeh Fatahi
- Mechanical Engineering of Biosystems Department Lorestan University Khorramabad Iran
| | - Amin Nasiri
- Department of Agricultural Machinery Engineering University of Tehran Karaj Iran
| | - Mahmoud Omid
- Department of Agricultural Machinery Engineering University of Tehran Karaj Iran
| |
Collapse
|
16
|
Masztalerz K, Łyczko J, Lech K. Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples. Molecules 2021; 26:3274. [PMID: 34071647 PMCID: PMC8197958 DOI: 10.3390/molecules26113274] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/21/2021] [Accepted: 05/25/2021] [Indexed: 12/02/2022] Open
Abstract
BACKGROUND Filtration of osmotic solution affects selective penetration during osmotic dehydration (OD), and after drying is finished, this can influence the chemical composition of the material, which is also modified by OD. METHODS Osmotic dehydration was carried out in filtrated and non-filtrated concentrated chokeberry juice with the addition of mint infusion. Then, this underwent convective drying, vacuum-microwave drying and combined convective pre-drying, followed by vacuum-microwave finishing drying. Drying kinetics were presented and mathematical models were selected. The specific energy consumption for each drying method was calculated and the energy efficiency was determined. RESULTS AND DISCUSSION The study revealed that filtration of osmotic solution did not have significant effect on drying kinetics; however, it affected selective penetration during OD. The highest specific energy consumption was obtained for the samples treated by convective drying (CD) (around 170 kJ·g-1 fresh weight (fw)) and the lowest for the samples treated by vacuum-microwave drying (VMD) (around 30 kJ·g-1 fw), which is due to the differences in the time of drying and when these methods are applied. CONCLUSIONS Filtration of the osmotic solution can be used to obtain the desired material after drying and the VMD method is the most appropriate considering both phenolic acid content and the energy aspect of drying.
Collapse
Affiliation(s)
- Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland;
| | - Jacek Łyczko
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland;
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland;
| |
Collapse
|
17
|
Bora PK, Saikia J, Kemprai P, Saikia SP, Banik D, Haldar S. Evaluation of Postharvest Drying, Key Odorants, and Phytotoxins in Plai ( Zingiber montanum) Essential Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5500-5509. [PMID: 33961415 DOI: 10.1021/acs.jafc.1c00256] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Plai or cassumunar ginger (Zingiber montanum), mainly distributed in tropical Asia, is an essential oil-bearing rhizomatous crop belonging to the Zingiberaceae family. Rhizomes and essential oil of this herb are used in culinary as flavoring agents, traditional medicines, and aromatherapy. In this study, the effect of different postharvest drying methods (air-, oven-drying at 40 and 60 °C, sun-, microwave-, and freeze-drying) of its sliced rhizome on the essential oil yield, composition, and sensory quality was investigated. The major key odorants and phytotoxins in its essential oil were identified for the first time through sensory- or bioassay-guided fractionation. Although the drying methods did not alter the oil composition significantly, oven-drying at 40 °C and freeze-drying produced the highest oil yield (81.0% of fresh rhizome) while maintaining the sensory quality. 4-Terpineol was found to be the majorly abundant key odorant in its oil through detailed sensory analysis. This oxygenated monoterpene was also demonstrated to be the major phytotoxin negatively affecting seed germination and shoot and root growth of wheatgrass seeds with IC50 values of 0.67, 0.10, and 0.17 mM, respectively. The current study is beneficial for further value addition of this crop in food industries and the agricultural sector.
Collapse
Affiliation(s)
- Pranjit Kumar Bora
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Jadumoni Saikia
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
| | - Phirose Kemprai
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Siddhartha Proteem Saikia
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Dipanwita Banik
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| | - Saikat Haldar
- Agrotechnology and Rural Development Division, CSIR-North East Institute of Science and Technology (NEIST), Jorhat, Assam 785006, India
- AcSIR-Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh 201002, India
| |
Collapse
|
18
|
Masztalerz K, Łyczko J, Lech K, Szumny A, Figiel A. The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13728] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Jacek Łyczko
- Faculty of Biotechnology and Food Science Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Antoni Szumny
- Faculty of Biotechnology and Food Science Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences Wrocław Poland
| |
Collapse
|
19
|
Castillo‐Gironés S, Masztalerz K, Lech K, Issa‐Issa H, Figiel A, Carbonell‐Barrachina AA. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Hanán Issa‐Issa
- Food Technology Department Miguel Hernández University of Elche Alicante Spain
| | - Adam Figiel
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | | |
Collapse
|
20
|
Influence of drying methods on the nutrients, protein content and vitamin profile of basil leaves. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103758] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
21
|
Łyczko J, Masztalerz K, Lipan L, Iwiński H, Lech K, Carbonell-Barrachina ÁA, Szumny A. Coriandrum sativum L.-Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods 2021; 10:foods10020403. [PMID: 33673038 PMCID: PMC7918196 DOI: 10.3390/foods10020403] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/07/2021] [Accepted: 02/09/2021] [Indexed: 01/02/2023] Open
Abstract
Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques-convective, vacuum-microwave, and a combination of convective and vacuum-microwave-were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.
Collapse
Affiliation(s)
- Jacek Łyczko
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
- Correspondence: ; Tel.: +48-71-320-5257
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.M.); (K.L.)
| | - Leontina Lipan
- Department Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, Spain; (L.L.); (Á.A.C.-B.)
| | - Hubert Iwiński
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland; (K.M.); (K.L.)
| | - Ángel A. Carbonell-Barrachina
- Department Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Elche, 03312 Alicante, Spain; (L.L.); (Á.A.C.-B.)
| | - Antoni Szumny
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (H.I.); (A.S.)
| |
Collapse
|
22
|
Walters KJ, Lopez RG, Behe BK. Leveraging Controlled-Environment Agriculture to Increase Key Basil Terpenoid and Phenylpropanoid Concentrations: The Effects of Radiation Intensity and CO 2 Concentration on Consumer Preference. FRONTIERS IN PLANT SCIENCE 2021; 11:598519. [PMID: 33597958 PMCID: PMC7883826 DOI: 10.3389/fpls.2020.598519] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 10/05/2020] [Indexed: 05/29/2023]
Abstract
Altering the radiation intensity in controlled environments can influence volatile organic compound (VOC) biosynthetic pathways, including those of terpenoids and phenylpropanoids. In turn, the concentrations of these compounds can have a profound effect on flavor and sensory attributes. Because sweet basil (Ocimum basilicum) is a popular culinary herb, our objectives were to (1) determine the extent radiation intensity and carbon dioxide (CO2) concentration influence seedling terpenoid and phenylpropanoid concentrations; (2) determine if differences in phenylpropanoid and terpenoid concentrations influence consumer preference; and (3) characterize consumer preferences to better inform production and marketing strategies. "Nufar" sweet basil was grown with CO2 concentrations of 500 or 1,000 μmol ⋅ mol-1 under sole-source radiation intensities of 100, 200, 400, or 600 μmol ⋅ m-2 ⋅ s-1 with a 16 h photoperiod to create daily light integrals of 6, 12, 23, and 35 mol ⋅ m-2 ⋅ d-1. After 2 weeks, concentrations of the terpenoids 1,8 cineole and linalool and the phenylpropanoids eugenol and methyl chavicol were quantified, and consumer sensory panel evaluations were conducted to quantify preferences. Overall, increasing radiation intensity from 100 to 600 μmol ⋅ m-2 ⋅ s-1 increased 1,8 cineole, linalool, and eugenol concentrations 2. 4-, 8. 8-, and 3.3-fold, respectively, whereas CO2 concentration did not influence VOCs. Contrary to our hypothesis, increased VOC concentrations were not correlated with consumer preference. However, overall liking was correlated with aftertaste and flavor. The conclusion that consumer preference is dependent on flavor can be drawn. However, increasing VOC concentrations to increase flavor did not improve flavor preference. Many consumer sensory preference characteristics (favorable preference for aftertaste, bitterness/sweetness, color, flavor, overall liking, and texture) were correlated with basil grown under a radiation intensity of 200 μmol ⋅ m-2 ⋅ s-1. This led us to determine that consumers prefer to detect the characteristic basil flavor made up of 1,8 cineole, eugenol, and linalool, which was not as prevalent in basil grown under 100 μmol ⋅ m-2 ⋅ s-1, but too high in basil grown under 400 and 600 μmol ⋅ m-2 ⋅ s-1, which led to lower consumer preference.
Collapse
|
23
|
Al-Qudah MA, Onizat MA, Alshamari AK, Al-Jaber HI, Bdair OM, Muhaidat R, Al Zoubi M, Al-Bataineh N. Chemical composition and antioxidant activity of Jordanian Artemisia judaica L. as affected by different drying methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1900234] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Mahmoud A. Al-Qudah
- Department of Chemistry, Faculty of Science, Yarmouk University, Irbid, Jordan
| | - Mohammad A. Onizat
- Department of Biological Sciences, Faculty of Science, Yarmouk University, Irbid, Jordan
| | - Asma K. Alshamari
- Department of Chemistry, Faculty of Science, University of Ha’il, Ha’il, Saudi Arabia
| | - Hala I. Al-Jaber
- Department of Chemistry, Faculty of Science, Al-Balqa Applied University, Al-Salt, Jordan
| | - Omar M. Bdair
- Department of Physics and Basic Sciences, Faculty of Engineering Technology, Al-Balqa Applied University, Amman, Jordan
- Department of Mathematics and Statistics, McMaster University, Hamilton, ON, Canada
| | - Riyadh Muhaidat
- Department of Biological Sciences, Faculty of Science, Yarmouk University, Irbid, Jordan
| | - Mazhar Al Zoubi
- Department of Basic Medical Sciences, Faculty of Medicine, Yarmouk University, Irbid, Jordan
| | - Nezar Al-Bataineh
- College of Pharmacy, Al Ain University of Science and Technology, Abu Dhabi, United Arab Emirates
| |
Collapse
|
24
|
Shahrajabian MH, Sun W, Cheng Q. Chemical components and pharmacological benefits of Basil (Ocimum basilicum): a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1828456] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qi Cheng
- College of Life Sciences, Hebei Agricultural University, Baoding, Hebei, China; Global Alliance of HeBAU-CLS&HeQiS for BioAl-Manufacturing, Baoding, Hebei, China
| |
Collapse
|
25
|
Behavioral response of the greenhouse whitefly (Trialeurodes vaporariorum) to plant volatiles of Ocimum basilicum and Tagetes minuta. CHEMOECOLOGY 2020. [DOI: 10.1007/s00049-020-00327-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
26
|
Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina ÁA, Figiel A. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods 2020; 9:E1261. [PMID: 32916839 PMCID: PMC7554907 DOI: 10.3390/foods9091261] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/27/2020] [Accepted: 09/04/2020] [Indexed: 01/09/2023] Open
Abstract
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.
Collapse
Affiliation(s)
- Ángel Calín-Sánchez
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Leontina Lipan
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Marina Cano-Lamadrid
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Abdolreza Kharaghani
- Thermal Process Engineering, Otto von Guericke University, P.O. 4120, 39016 Magdeburg, Germany;
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
| | - Ángel A. Carbonell-Barrachina
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
| |
Collapse
|
27
|
Kwaśnica A, Pachura N, Masztalerz K, Figiel A, Zimmer A, Kupczyński R, Wujcikowska K, Carbonell-Barrachina AA, Szumny A, Różański H. Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers ( Cannabis sativa L.). Foods 2020; 9:foods9081118. [PMID: 32823669 PMCID: PMC7466297 DOI: 10.3390/foods9081118] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 08/10/2020] [Accepted: 08/10/2020] [Indexed: 12/19/2022] Open
Abstract
Flowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material.
Collapse
Affiliation(s)
- Andrzej Kwaśnica
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland;
- Laboratorium Badań Toksykologicznych Lab4Tox Sp. z o.o., ul. Kruszwicka 24/66, 53-652 Wrocław, Poland
- Correspondence: (A.K.); (N.P.)
| | - Natalia Pachura
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland;
- Correspondence: (A.K.); (N.P.)
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland; (K.M.); (A.F.); (A.Z.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland; (K.M.); (A.F.); (A.Z.)
| | - Aleksandra Zimmer
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland; (K.M.); (A.F.); (A.Z.)
| | - Robert Kupczyński
- Department of Environment, Animal Hygiene and Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland; (R.K.); (K.W.)
| | - Katarzyna Wujcikowska
- Department of Environment, Animal Hygiene and Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland; (R.K.); (K.W.)
| | - Angel A. Carbonell-Barrachina
- Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312-Orihuela, Alicante, Spain;
| | - Antoni Szumny
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland;
| | - Henryk Różański
- Institute of Health and Economy, Carpathian State College in Krosno, Rynek 1, 38-400 Krosno, Poland;
| |
Collapse
|
28
|
Gasiński A, Kawa-Rygielska J, Szumny A, Czubaszek A, Gąsior J, Pietrzak W. Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit ( Mangifera Indica). Molecules 2020; 25:molecules25133033. [PMID: 32630803 PMCID: PMC7411757 DOI: 10.3390/molecules25133033] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/01/2020] [Accepted: 07/01/2020] [Indexed: 02/03/2023] Open
Abstract
This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in this study. Mango fruit was added to the beer in five different forms to ascertain what kind of preparation should be used to improve beer aroma. Analysis of the volatile components in mango beer showed that beer without mango addition was characterized by the lowest content of volatile compounds (1787.84 µg/100 mL). The addition of mango fruit increased the concentration of compounds, such as α-pinene, β-myrcene, terpinolene, α-terpineol, cis-β-ocimene, caryophyllene, and humulene, in beer. Beer prepared with mango pulp addition was characterized by the highest concentration of volatile components from mango beers (2112.15 µg/100 mL). Furthermore, beers with mango addition were characterized by a higher polyphenol content (up to 44% higher than control beer) and antioxidant activity than control beer and were evaluated by a trained panel as having a better taste and aroma than beer without fruit addition.
Collapse
Affiliation(s)
- Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (A.C.); (J.G.); (W.P.)
- Correspondence: ; Tel./Fax: +48-71-3209418
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (A.C.); (J.G.); (W.P.)
| | - Antoni Szumny
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, C. K. Norwida street 25, 50-375 Wrocław, Poland;
| | - Anna Czubaszek
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (A.C.); (J.G.); (W.P.)
| | - Justyna Gąsior
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (A.C.); (J.G.); (W.P.)
| | - Witold Pietrzak
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (A.C.); (J.G.); (W.P.)
| |
Collapse
|
29
|
Gasiński A, Kawa-Rygielska J, Szumny A, Gąsior J, Głowacki A. Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn ( Crataegus punctata). Foods 2020; 9:foods9060775. [PMID: 32545351 PMCID: PMC7353495 DOI: 10.3390/foods9060775] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/09/2020] [Accepted: 06/10/2020] [Indexed: 01/15/2023] Open
Abstract
Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS+• assay), 0.352–2.175 mmol TE/L (DPPH• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).
Collapse
Affiliation(s)
- Alan Gasiński
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (J.G.); (A.G.)
- Correspondence: ; Tel./Fax: +48-71-320-9418
| | - Joanna Kawa-Rygielska
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (J.G.); (A.G.)
| | - Antoni Szumny
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, C.K. Norwida street 25, 50-375 Wrocław, Poland;
| | - Justyna Gąsior
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (J.G.); (A.G.)
| | - Adam Głowacki
- Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland; (J.K.-R.); (J.G.); (A.G.)
| |
Collapse
|
30
|
Tomsone L, Galoburda R, Kruma Z, Cinkmanis I. Characterization of dried horseradish leaves pomace: phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03521-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractHorseradish (Armoracia rusticana) leaves pomace, which contains high-value bioactive compounds, is the product resulting from pressing horseradish leaves for juice production. The aim of the current research was to investigate the effect of convective, microwave-vacuum and freeze-drying on the content of bioactive compounds in horseradish leaves pomace. Convective hot air-drying was performed at 40, 60 and 80 °C. The total phenolic content (TPC), total flavonoid content (TFC), total flavan-3-ol content, total phenolic acid content, total flavonol content, chlorophylls and total carotenoids, and antioxidant activity were determined by spectrophotometric methods. Individual profiles of phenols and organic acids are estimated by high-performance liquid chromatography (HPLC), but volatile compounds are estimated by gas chromatography (GC). Totally, 14 individual phenolic compounds, 8 organic acids, and 49 volatile compounds were analysed in the studied samples. The main phenolic compound identified in horseradish leaves pomace was rutin (3231 mg/100 g DW), among organic acids—quinic and malic acids, and volatile compounds—allyl isothiocyanate, 3-butenenitrile and benzyl alcohol. In the drying process, the content of some (total flavan-3-ols, total carotenoids content) compounds increased, but others (TPC, total organic acids content) decreased, and it was drying method-dependent. Freeze-drying caused the reduction of TPC by 29%, whereas convective drying by 53–59%. Fresh pomace contains such isothiocyanates as allyl isothiocyanate and butyl isothiocyanate, which were completely lost in the drying process. Freeze-drying allowed the best retention of various phenolic and volatile compounds in horseradish leaves pomace.
Collapse
|
31
|
Thamkaew G, Sjöholm I, Galindo FG. A review of drying methods for improving the quality of dried herbs. Crit Rev Food Sci Nutr 2020; 61:1763-1786. [PMID: 32423234 DOI: 10.1080/10408398.2020.1765309] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
A large number of herb-drying studies have been conducted in recent decades and several herb-drying techniques have been introduced. However, the quality of commercial dried herbs is still lower than that of fresh herbs. In this paper, studies regarding the effect of drying techniques and pre-drying treatments on the aroma and color of dried herbs are reviewed with the aim of providing an overview of different technological strategies developed for improving the quality of aromatic herbs for their industrial drying.
Collapse
Affiliation(s)
- Grant Thamkaew
- Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Ingegerd Sjöholm
- Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | | |
Collapse
|
32
|
Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties. Processes (Basel) 2020. [DOI: 10.3390/pr8050509] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The aim of the study was to determine the effect of the method and temperature of the sublimation, vacuum and convective drying process on the kinetics of dehydration of the Moldovan dragonhead leaves, as well as on the physical and chemical properties, such as color coordinates, total content of phenolic compounds, antioxidant capacity, total monomeric anthocyanins content, total flavonoids content and content of essential oils. It was shown that the kinetics of the sublimation and vacuum drying process are best described by the logarithmic and Page models. Sublimation and vacuum drying were characterized by comparable process times. An increase in drying temperature caused a decrease in the content of phenolic compounds and antioxidant activity of the dried material and a significant change in the composition of essential oils. The lowest brightness of the dried material and the lowest color saturation was found after sublimation drying at 20 °C. The highest dried material quality was found in case of convective and sublimation drying at 20 °C.
Collapse
|
33
|
Cichowska-Bogusz J, Figiel A, Carbonell-Barrachina AA, Pasławska M, Witrowa-Rajchert D. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules 2020; 25:molecules25051078. [PMID: 32121055 PMCID: PMC7179141 DOI: 10.3390/molecules25051078] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 11/30/2022] Open
Abstract
Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.
Collapse
Affiliation(s)
- Joanna Cichowska-Bogusz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;
- Correspondence:
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; (A.F.); (M.P.)
| | - Angel Antonio Carbonell-Barrachina
- Agro-Food Technology Department, Food Quality and Safety Group, Miguel Hernández University, Carretera de Beniel, Orihuela, Alicante 03312, Spain;
| | - Marta Pasławska
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; (A.F.); (M.P.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;
| |
Collapse
|
34
|
Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies. Processes (Basel) 2019. [DOI: 10.3390/pr7040210] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.
Collapse
|
35
|
Antioxidant Activity, and Volatile and Phytosterol Contents of Strobilanthes crispus Dehydrated Using Conventional and Vacuum Microwave Drying Methods. Molecules 2019; 24:molecules24071397. [PMID: 30970652 PMCID: PMC6480187 DOI: 10.3390/molecules24071397] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 11/24/2022] Open
Abstract
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.
Collapse
|
36
|
Stępień AE, Gorzelany J, Matłok N, Lech K, Figiel A. The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose ( Cistus creticus). Journal of Food Science and Technology 2019; 56:2386-2394. [PMID: 31168121 PMCID: PMC6525696 DOI: 10.1007/s13197-019-03656-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 02/15/2019] [Accepted: 02/17/2019] [Indexed: 11/29/2022]
Abstract
This study aimed to investigate the changes in the total polyphenolic content and antioxidant properties after subjecting Pink Rock Rose (Cistus creticus) leaves to three different drying procedures, including convection drying (CD) at 40, 50 and 60 °C; vacuum-microwave drying (VMD) at 240 W microwave power; and combined drying consisting of convective pre-drying at 50 °C followed by vacuum-microwave finish drying at 240 W microwave power (CPD-VMFD). The total polyphenolic content and antioxidant properties (DPPH, ABTS) of leaves subjected to these three drying methods were spectrophotometrically determined. The results show that convection drying at 40 °C and vacuum-microwave drying yielded dried leaves with the highest bioactive potential in terms of the total polyphenol content and antioxidant activity, with the highest and lowest values of final specific energy consumption, respectively. The lowest bioactive potential was found in a product dried at 60 °C, which can be attributed to the possible degradation or changes in polyphenol structures under high temperatures. During the combined treatment (CPD-VMFD), most of the moisture was efficiently removed from the raw material by CPD, whereas the time of drying was significantly reduced by the application of VMFD. Combined drying CPD-VMFD is most suitable for industrial applications as it produces dried leaves with a bioactive potential that is only slightly lower than that achieved with VMD while providing a high-throughput capacity relative to operating costs.
Collapse
Affiliation(s)
- Agnieszka Ewa Stępień
- 1Centre for Innovative Research in Medical and Natural Sciences, Medical Faculty, University of Rzeszow, Warzywna 1A, 35-310 Rzeszów, Poland.,2Department of Dietetics, Institute of Nursing and Health Sciences, Medical Faculty, University of Rzeszow, Al. mjr.W.Kopisto 2 a, 35-310 Rzeszów, Poland
| | - Józef Gorzelany
- 3Department of Food and Agriculture Production Engineering, Faculty of Biology and Agriculture, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
| | - Natalia Matłok
- 3Department of Food and Agriculture Production Engineering, Faculty of Biology and Agriculture, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37a, 51-630 Wroclaw, Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37a, 51-630 Wroclaw, Poland
| |
Collapse
|
37
|
Campidelli M, Carneiro JDD, Souza EC, Magalhães M, Konig I, Braga M, Orlando T, Simão SD, Lima LI, Vilas Boas E. Impact of the Drying Process on the Quality and Physicochemical and Mineral Composition of Baru Almonds (Dipteryx Alata Vog.) Impact of the Drying Process on Baru Almonds. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2019.1573710] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Marina Campidelli
- Department of Food Science, Federal University of Lavras - UFLA, Lavras, Brazil
| | | | - E. C. Souza
- Department of Food Science, Federal University of Lavras - UFLA, Lavras, Brazil
| | - Maisa Magalhães
- Department of Food Science, Federal University of Lavras - UFLA, Lavras, Brazil
| | - Isaac Konig
- Department of Veterinary Medicine, Federal University of Lavras - UFLA, Lavras, Brazil
| | - Mariana Braga
- Department of Chemistry, Federal University of Lavras - UFLA, Lavras, Brazil
| | - Tamira Orlando
- Department of Veterinary Medicine, Federal University of Lavras - UFLA, Lavras, Brazil
| | | | - LIdiany Lima
- Department of Chemistry, Federal University of Lavras - UFLA, Lavras, Brazil
| | - E.V.B. Vilas Boas
- Department of Food Science, Federal University of Lavras - UFLA, Lavras, Brazil
| |
Collapse
|
38
|
Chua LYW, Chong CH, Chua BL, Figiel A. Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-018-2227-x] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
39
|
Tangpao T, Chung HH, Sommano SR. Aromatic Profiles of Essential Oils from Five Commonly Used Thai Basils. Foods 2018; 7:E175. [PMID: 30352978 PMCID: PMC6262289 DOI: 10.3390/foods7110175] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 10/22/2018] [Accepted: 10/23/2018] [Indexed: 11/25/2022] Open
Abstract
The research objectives of this study are to analyse the volatile compositions of different basil types available in Thai markets and to descriptively determine their aromatic qualities. Essential oils were hydro-distillated from fresh leaves of two Holy basil (Ocimum sanctum) varieties namely, white and red and other basil species, including Tree basil (O. gratissimum), Thai basil (O. basilicum var. thyrsiflorum), and Lemon basil (O. citriodorum). Oil physiochemical characteristics and volatile chromatograms from Gas Chromatography⁻Mass Spectrometry (GC-MS) were used to qualitatively and quantitatively describe the chemical compositions. Estragole, eugenol, and methyl eugenol were among the major volatiles found in the essential oils of these basil types. Classification by Principal Component Analysis (PCA) advised that these Ocimum spp. samples are grouped based on either the distinctive anise, citrus aroma (estragole, geranial and neral), or spice-like aroma (methyl eugenol, β-caryophyllene, and α-cubebene). The essential oils were also used for descriptive sensorial determination by five semi-trained panellists, using the following developed terms: anise, citrus, herb, spice, sweet, and woody. The panellists were able to differentiate essential oils of white Holy basil from red Holy basil based on the intensity of the anisic attribute, while the anise and citrus scents were detected as dominant in the Lemon basil, Tree basil, and Thai basil essential oils. The overall benefit from this research was the elucidation of aromatic qualities from Thai common Ocimum species in order to assess their potential as the raw materials for new food products.
Collapse
Affiliation(s)
- Tibet Tangpao
- Major of Biotechnology, the Graduate School of Chiang Mai University, Chiang Mai 50200, Thailand.
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - Hsiao-Hang Chung
- Department of Horticulture, National Ilan University, Yilan City, Yilan County 260, Taiwan.
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
| |
Collapse
|
40
|
Ahmed A, Ayoub K, Chaima AJ, Hanaa L, Abdelaziz C. Effect of drying methods on yield, chemical composition and bioactivities of essential oil obtained from Moroccan Mentha pulegium L. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2018.10.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
41
|
Semeniuc CA, Socaciu MI, Socaci SA, Mureșan V, Fogarasi M, Rotar AM. Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities. Molecules 2018; 23:E2261. [PMID: 30189606 PMCID: PMC6225327 DOI: 10.3390/molecules23092261] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 08/24/2018] [Accepted: 08/25/2018] [Indexed: 12/17/2022] Open
Abstract
This study is focused on the comparison and classification of parsley, lovage, basil, and thyme essential oils (EOs) based on their chemical composition, total phenolic content, antioxidant and antibacterial activities by using appropriate chemometric methods: Principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that parsley, lovage, and thyme EOs are rich in monoterpene hydrocarbons, but basil EO is rich in oxygenated monoterpenes and phenylpropanoids, and that both PCA and HCA separated essential oils into two main groups of which one contains two sub-groups. β-Phellandrene was the major component identified in parsley and lovage EOs, estragole was the major component in basil EO, and p-cymene was the major component in thyme EO. Thyme EO showed the highest level of total phenolics, the highest antioxidant capacity, and exhibited the stronger antibacterial activity, results that were emphasized by both chemometric methods used. Among tested essential oils, the one of parsley was distinguished by a low total TPC, weak antioxidant activity, and weak antibacterial activity against S. enteritidis (ATCC 13076); lovage EO by low TPC, weak antioxidant activity, but moderate antibacterial activity; and basil EO by low TPC, moderate antioxidant activity, and weak antibacterial activity against L. monocytogenes (ATCC 19114).
Collapse
Affiliation(s)
- Cristina Anamaria Semeniuc
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Maria-Ioana Socaciu
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Sonia Ancuţa Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Vlad Mureșan
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| | - Ancuţa Mihaela Rotar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
| |
Collapse
|
42
|
Reis NS, Brito AR, Pacheco CSV, Costa LCB, Gross E, Santos TP, Costa AR, Silva EGP, Oliveira RA, Aguiar-Oliveira E, Oliveira JR, Franco M. Improvement in menthol extraction of fresh leaves of Mentha arvensis by the application of multi-enzymatic extract of Aspergillus niger. CHEM ENG COMMUN 2018. [DOI: 10.1080/00986445.2018.1494580] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Nadabe S. Reis
- Department of Exact Sciences and Natural, State University of Southwest Bahia (UESB), Itapetinga, Brazil
| | - Aila R. Brito
- Department of Exact Sciences and Natural, State University of Southwest Bahia (UESB), Itapetinga, Brazil
| | | | - Larissa C. B. Costa
- Department of Biological Sciences, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | - Eduardo Gross
- Department of Biological Sciences, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | - Tatielle P. Santos
- Department of Exact Sciences and Technology, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | - Analu R. Costa
- Department of Exact Sciences and Technology, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | - Erik G. P. Silva
- Department of Exact Sciences and Technology, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | - Rosilene A. Oliveira
- Department of Exact Sciences and Technology, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | - Elizama Aguiar-Oliveira
- Department of Exact Sciences and Technology, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | - Julieta R. Oliveira
- Department of Exact Sciences and Technology, State University of Santa Cruz (UESC), Ilhéus, Brazil
| | - Marcelo Franco
- Department of Exact Sciences and Technology, State University of Santa Cruz (UESC), Ilhéus, Brazil
| |
Collapse
|
43
|
Politowicz J, Lech K, Lipan L, Figiel A, Carbonell-Barrachina ÁA. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1511-1521. [PMID: 28802017 DOI: 10.1002/jsfa.8622] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 08/06/2017] [Accepted: 08/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND One of the best preservation method for long-term storage is drying. In this work, the influence of different drying methods on aroma and sensory profile of shiitake mushroom was evaluated. The drying methods tested were: convective drying (CD), freeze-drying (FD), vacuum-microwave drying (VMD), and a combination of convective pre-drying and vacuum-microwave finish-drying (CPD-VMFD). RESULTS The volatile composition of fresh and dried shiitake mushrooms was analysed by SPME, GC-MS and GC-FID, and showed the presence of 71 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh shiitake were 1-octen-3-ol (20.2%), 2-octanone (20.7%), 1,2,4-trithiolane (9.8%), and 1,2,3,5,6-pentathiepane (8.2%). Drying of shiitake mushrooms caused significant losses of C8 compounds and cyclic sulfur compounds, such as 1,2,4-trithiolane (V31) and 1,2,4,5-tetrathiane (V57). Samples dried at CD 80 °C implied a relative short drying time (120 min), had the highest contents of total volatiles (1594 μg 100 g-1 ) and cyclic sulfur compounds (e.g. V57 126 μg 100 g-1 ), and the highest intensity of most of the key positive sensory attributes, such as inner colour (7.0), fresh shiitake flavour (6.7), and sponginess (6.2). CONCLUSION The best dehydration methods, resulting in the highest total concentrations of volatile compounds and high intensity of key sensory attributes were FD (if vacuum and liquid nitrogen facilities are available) and CD at 80 °C (for companies with vacuum and liquid nitrogen facilities). © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Joanna Politowicz
- The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Leontina Lipan
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Ángel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| |
Collapse
|
44
|
Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits. J FOOD QUALITY 2018. [DOI: 10.1155/2018/3475461] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.
Collapse
|
45
|
Politowicz J, Lech K, Sánchez-Rodríguez L, Szumny A, Carbonell-Barrachina ÁA. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5223-5232. [PMID: 28466491 DOI: 10.1002/jsfa.8406] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 04/26/2017] [Accepted: 04/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND In this work, the influence of different drying methods on the aroma composition and sensory quality of chanterelle mushrooms (Cantharellus cibarius Fr.) was evaluated. The drying methods tested were convective drying (CD), freeze drying (FD), vacuum microwave drying (VMD) and a combination of convective pre-drying and vacuum microwave finish drying (CPD-VMFD). RESULTS Analyses of fresh and dried chanterelle samples by HS-SPME and GC/MS and GC-FID showed the presence of 39 volatile compounds at different concentrations. The most abundant compounds in fresh chanterelle were 1-hexanol (33.4 μg per 100 g dry basis (db)), 1-octen-3-ol (80.2 μg per 100 g db) and 2-octen-1-ol (19.3 μg per 100 g db). The results showed that fresh and dried chanterelle contained very low levels of aroma compounds; however, the highest contents of volatile compounds were found in samples after (i) CD at 80 °C (129 μg per 100 g db), (ii) CPD-VMFD at 70 °C-480/240 W (136 μg per 100 g db) and (iii) CPD-VMFD at 80 °C-480/240 W (136 μg per 100 g db). CONCLUSION The best dehydration methods, which resulted in high contents of volatile compounds and appropriate sensory quality, according to descriptive sensory analysis and PCA tools, were CD at 70 and 80 °C. Besides, these methods led to spongy dried mushrooms with high intensities of fresh, mushroom ID, with proper color and without intense shrinkage. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Joanna Politowicz
- The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Lucía Sánchez-Rodríguez
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, Alicante, Spain
| | - Antoni Szumny
- The Faculty of Food Science, Department of Chemistry, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Ángel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, Alicante, Spain
| |
Collapse
|
46
|
Jin W, Mujumdar AS, Zhang M, Shi W. Novel Drying Techniques for Spices and Herbs: a Review. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9165-7] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
47
|
El-Zaeddi H, Martínez-Tomé J, Calín-Sánchez Á, Burló F, Carbonell-Barrachina ÁA. Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolens L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:427-433. [PMID: 27392118 DOI: 10.1002/jsfa.7890] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 06/06/2016] [Accepted: 07/04/2016] [Indexed: 05/08/2023]
Abstract
BACKGROUND Two independent field experiments were carried out to investigate the influence of (i) three irrigation treatments (ID0 = 1585 m3 ha-1 , considered as a control; ID1 = 1015 m3 ha-1 ; and ID2 = 2180 m3 ha-1 ) and (ii) three plant density treatments (PD0 = 5.56 plants m-2 , considered as a control; PD1 = 4.44 plants m-2 ; and PD2 = 7.41 plants m-2 ) on the production, volatile composition of essential oil, and sensory quality of dill. RESULTS The highest plant yield was obtained with intermediate conditions of both irrigation dose (ID0) and plant density (PD0). The main compounds of the essential oil were α-phellandrene, dill ether and β-phellandrene. The highest irrigation dose (ID2) produced the highest concentrations of most of the main compounds: α-phellandrene (49.5 mg per 100 g), β-phellandrene (6.89 mg per 100 g) and limonene (2.49 mg per 100 g). A similar pattern was found for the highest plant density (PD2): α-phellandrene (71.0 mg per 100 g), dill ether (16.7 mg per 100 g) and β-phellandrene (9.70 mg per 100 g). The use of descriptive sensory analysis helped in reaching a final decision, and the dill plants with the highest sensory quality were those of the ID2 and PD0 treatments. CONCLUSION The final recommendation is to use the irrigation dose ID2 and the plant density PD2 if the objective is to produce dill samples with the highest aromatic and sensory quality; however, if the only objective is to produce high amounts of dill, the best options are ID0 and PD0. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hussein El-Zaeddi
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Juan Martínez-Tomé
- Department of Plant Sciences and Microbiology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera de Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Ángel Calín-Sánchez
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Francisco Burló
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| | - Ángel A Carbonell-Barrachina
- Research Group 'Food Quality and Safety', Department of Agro-Food Technology, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
| |
Collapse
|
48
|
Figiel A, Michalska A. Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves. Int J Mol Sci 2016; 18:ijms18010071. [PMID: 28042845 PMCID: PMC5297706 DOI: 10.3390/ijms18010071] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 12/25/2016] [Accepted: 12/26/2016] [Indexed: 11/27/2022] Open
Abstract
The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and pharmaceutical products from natural sources. This paper demonstrates the weakness of common drying methods applied for fruits and vegetables and the possible ways to improve the quality using different drying techniques or their combination with an emphasis on the microwave energy. Particular attention has been drawn to the combined drying with the assistance of vacuum-microwaves. The quality of the dried products was ascribed by chemical properties including the content of polyphenols, antioxidant capacity and volatiles as well as physical parameters such as color, shrinkage, porosity and texture. Both these fields of quality classification were considered taking into account sensory attributes and energy aspects in the perspective of possible industrial applications. In conclusion, the most promising way for improving the quality of dried fruit and vegetable products is hybrid drying consisting of osmotic dehydration in concentrated fruit juices followed by heat pump drying and vacuum-microwave finish drying.
Collapse
Affiliation(s)
- Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Science, Str. Chełmońskiego 37a, 51-630 Wrocław, Poland.
| | - Anna Michalska
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Science, Str. Chełmońskiego 37a, 51-630 Wrocław, Poland.
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Str. Tuwima 10, 10-748 Olsztyn, Poland.
| |
Collapse
|
49
|
Jiang Y, Ye J, Li S, Niinemets Ü. Regulation of Floral Terpenoid Emission and Biosynthesis in Sweet Basil ( Ocimum basilicum). JOURNAL OF PLANT GROWTH REGULATION 2016; 35:921-935. [PMID: 29367803 PMCID: PMC5777610 DOI: 10.1007/s00344-016-9591-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Past studies have focused on the composition of essential oil of Ocimum basilicum leaves, but data on composition and regulation of its aerial emissions, especially floral volatile emissions are scarce. We studied the chemical profile, within-flower spatial distribution (sepals, petals, pistils with stamina and pedicels), diurnal emission kinetics and effects of exogenous methyl jasmonate (MeJA) application on the emission of floral volatiles by dynamic headspace collection and identification using gas chromatography-mass spectrometry (GC-MS) and proton transfer reaction mass spectrometry (PTR-MS). We observed more abundant floral emissions from flowers compared with leaves. Sepals were the main emitters of floral volatiles among the flower parts studied. The emissions of lipoxygenase compounds (LOX) and monoterpenoids, but not sesquiterpene emissions, displayed a diurnal variation driven by light. Response to exogenous MeJA treatment of flowers consisted of a rapid stress response and a longer-term acclimation response. The initial response was associated with enhanced emissions of fatty acid derivatives, monoterpenoids, and sesquiterpenoids without variation of the composition of individual compounds. The longer-term response was associated with enhanced monoterpenoid and sesquiterpenoid emissions with profound changes in the emission spectrum. According to correlated patterns of terpenoid emission changes upon stress, highlighted by a hierarchical cluster analysis, candidate terpenoid synthases responsible for observed diversity and complexity of released terpenoid blends were postulated. We conclude that flower volatile emissions differ quantitatively and qualitatively from leaf emissions, and overall contribute importantly to O. basilicum flavor, especially under stress conditions.
Collapse
Affiliation(s)
- Yifan Jiang
- Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Kreutzwaldi 1, Tartu 51014, Estonia
- College of Art, Changzhou University, Gehu 1, Changzhou, 213164, Jiangsu, China
| | - Jiayan Ye
- Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Kreutzwaldi 1, Tartu 51014, Estonia
| | - Shuai Li
- Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Kreutzwaldi 1, Tartu 51014, Estonia
| | - Ülo Niinemets
- Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Kreutzwaldi 1, Tartu 51014, Estonia
- Estonian Academy of Sciences, Kohtu 6, Tallinn 10130, Estonia
| |
Collapse
|
50
|
Lung I, Soran ML, Opriş O, Truşcă MRC, Niinemets Ü, Copolovici L. Induction of stress volatiles and changes in essential oil content and composition upon microwave exposure in the aromatic plant Ocimum basilicum. THE SCIENCE OF THE TOTAL ENVIRONMENT 2016; 569-570:489-495. [PMID: 27362630 DOI: 10.1016/j.scitotenv.2016.06.147] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 06/17/2016] [Accepted: 06/19/2016] [Indexed: 05/12/2023]
Abstract
Exposure to sustained low intensity microwaves can constitute a stress for the plants, but its effects on plant secondary chemistry are poorly known. We studied the influence of GSM and WLAN-frequency microwaves on emissions of volatile organic compounds and content of essential oil in the aromatic plant Ocimum basilicum L. hypothesizing that microwave exposure leads to enhanced emissions of stress volatiles and overall greater investment in secondary compounds. Compared to the control plants, microwave irradiation led to decreased emissions of β-pinene, α-phellandrene, bornyl acetate, β-myrcene, α-caryophyllene and benzaldehyde, but increased emissions of eucalyptol, estragole, caryophyllene oxide, and α-bergamotene. The highest increase in emission, 21 times greater compared to control, was observed for caryophyllene oxide. The irradiation resulted in increases in the essential oil content, except for the content of phytol which decreased by 41% in the case of GSM-frequency, and 82% in the case of WLAN-frequency microwave irradiation. The strongest increase in response to WLAN irradiation, >17 times greater, was observed for hexadecane and octane contents. Comparisons of volatile compositions by multivariate analyses demonstrated a clear separation of different irradiance treatments, and according to the changes in the volatile emissions, the WLAN-frequency irradiation represented a more severe stress than the GSM-frequency irradiation. Overall, these results demonstrating important modifications in the emission rates, essential oil content and composition indicate that microwave irradiation influences the quality of herbage of this economically important spice plant.
Collapse
Affiliation(s)
- Ildikó Lung
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, Cluj-Napoca 400293, Romania
| | - Maria-Loredana Soran
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, Cluj-Napoca 400293, Romania.
| | - Ocsana Opriş
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, Cluj-Napoca 400293, Romania
| | - Mihail Radu Cătălin Truşcă
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Street, Cluj-Napoca 400293, Romania
| | - Ülo Niinemets
- Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, 1 Kreutzwaldi Street, Tartu 51014, Estonia
| | - Lucian Copolovici
- Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, 1 Kreutzwaldi Street, Tartu 51014, Estonia; Institute of Technical and Natural Sciences Research-Development of "Aurel Vlaicu" University, 2 Elena Drăgoi Street, Arad 310330, Romania
| |
Collapse
|