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Suharta S, Hunaefi D, Wijaya CH. Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques. Food Chem 2021; 365:130483. [PMID: 34237576 DOI: 10.1016/j.foodchem.2021.130483] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 11/25/2022]
Abstract
Andaliman is a highly perishable Indonesian spice that could be preserved by drying. As the drying influence on andaliman volatiles and aroma profile has not been reported, this study aimed to determine the impact of five drying processes on them and the critical volatiles correlated with favorable aroma attributes. Limonene, geranial, α-pinene, sabinene, β-myrcene, (E)-2-hexenal tended to decrease while geranyl acetate, citronellal, neral tended to increase upon drying. Limonene, andaliman major volatiles, was lost considerably from 28093 µg/g solids (fresh) to 19299-21857 µg/g solids (dried). Drying significantly altered citrus, orange peel, green, warm, and lime leaf aroma. Citronellal, limonene, (Z)-β-ocimene, (E)-β-ocimene, β-citronellol, sabinene, and geranial, played substantial roles in andaliman sensory acceptability due to significant correlation to the favorable aroma attributes (citrus, orange peel, acidic). Oven drying was proposed as the ideal drying method because of its short duration, low water activity, superior overall liking, and high volatile content.
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Affiliation(s)
- Sigit Suharta
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
| | - Dase Hunaefi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.
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Differences in the Aroma Profile of Chamomile (Matricaria chamomilla L.) after Different Drying Conditions. SUSTAINABILITY 2021. [DOI: 10.3390/su13095083] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This experiment was conducted to examine the influence of drying methods on the essential oil of chamomile (Matricaria chamomilla L.) and its chemical composition. Chamomile flower heads were dried using five different methods: sunlight for 72 h; shade for 1 week; oven at 40 °C for 72 h; solar dryer for 72 h; and microwave for 5 min. Drying methods had slight and nonsignificant impacts on dry biomass of flower heads. The highest percentages of oil in flowers (0.35–0.50%) were observed after solar-drying methods, and the lowest percentage of oil was found after microwave drying (0.24–0.33%). Drying methods significantly influenced the number of identified compounds. The maximum was identified after solar drying (21 compounds), while the lowest was identified after microwave drying (13 compounds), which revealed the solar ability to preserve compounds in contrast to microwave, which crushed the compounds. Major compounds were α-bisabolol oxide A (33.0–50.5%), (Z)-tonghaosu (10.0–18.7%), α-bisabolol oxide B (8.2–15.4%), α-bisabolone oxide A (5.4–14.6%), and chamazulene (1.9–5.2%) of essential oil. Drying methods clearly affected major compounds’ content as the lowest α-bisabolol oxide A was after sun drying, and the lowest α-bisabolol oxide B was after solar drying. (Z)-tonghaosu increased during drying compared to fresh flowers. Solar drying maintained higher chamazulene content (3.0%) compared to other drying methods. The results of this study suggest that drying under the shady conditions preserved chemical composition of essential oil with higher α-bisabolol content compared to other drying methods.
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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.
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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.)
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Li J, Li Z, Li L, Song C, Raghavan G, He F. Microwave drying of balsam pear with online aroma detection and control. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110139] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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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.
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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.)
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Effect of microwave-drying on the quality and antioxidant properties of Ganoderma lucidum fermented sea-buckthorn tea. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Effects of microwave power on the sensory properties (taste and aroma), chemical composition (catechins, caffeine, crude protein, and amino acid), active composition (flavones, triterpene, polysaccharide, and ergosterol) and antioxidant properties (superoxide free radical and hydroxyl radical scavenging abilities, reducing power) of Ganoderma lucidum fermented sea-buckthorn tea were investigated. G. lucidum fermented sea-buckthorn tea was dehydrated using microwaves at three power settings: 125, 250, and 500. After microwave treatment, a statistically significant difference in the chemical composition, active composition and antioxidant capacity (p < 0.05) of teas dried at different power settings was found. These results indicate that 250 W microwave treatments could effectively release and activate active components, improving the antioxidant activity of fermented tea.
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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.
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Affiliation(s)
- Grant Thamkaew
- Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Ingegerd Sjöholm
- Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
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Modeling of Microwave Vacuum Drying Kinetics of Bael (Aegle marmelos L.) Pulp by Using Artificial Neural Network. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/s40030-020-00431-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ali A, Chua BL, Chow YH. An insight into the extraction and fractionation technologies of the essential oils and bioactive compounds in Rosmarinus officinalis L.: Past, present and future. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2019.05.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Tekgül Y, Baysal T. Optimization of process conditions for vacuum microwave drying of lemon peel by response surface methodology: Quality characteristics and volatile compounds. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13080] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yeliz Tekgül
- Köşk Vocational School, Food Processing DepartmentAdnan Menderes University Aydın Turkey
| | - Taner Baysal
- Engineering Faculty, Food Engineering DepartmentEge University Izmir Turkey
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Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies. Molecules 2019; 24:molecules24081625. [PMID: 31022967 PMCID: PMC6515325 DOI: 10.3390/molecules24081625] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 04/16/2019] [Accepted: 04/16/2019] [Indexed: 01/17/2023] Open
Abstract
The preservation of active constituents in Cassia alata through the removal of moisture is crucial in producing a final product with high antioxidant activity. This study aims to determine the influences of various drying methods and drying conditions on the antioxidant activity, volatiles and phytosterols content of C. alata. The drying methods used were convective drying (CD) at 40 °C, 50 °C and 60 °C; freeze drying; vacuum microwave drying (VMD) at 6, 9 and 12 W/g; and two-stage convective pre-drying followed by vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g. The drying kinetics of C. alata are best described by the thin-layer model (modified Page model). The highest antioxidant activity, TPC and volatile concentration were achieved with CD at 40 °C. GC–MS analysis identified the presence of 51 volatiles, which were mostly present in all samples but with quantitative variation. The dominant volatiles in fresh C. alata are 2-hexenal (60.28 mg 100 g−1 db), 1-hexanol (18.70 mg 100 g−1 db) and salicylic acid (15.05 mg 100 g−1 db). The concentration of phytosterols in fresh sample was 3647.48 mg 100 g−1 db, and the major phytosterols present in fresh and dried samples were β-sitosterol (1162.24 mg 100 g−1 db). CPD-VMFD was effective in ensuring the preservation of higher phytosterol content in comparison with CD at 50 °C. The final recommendation of a suitable drying method to dehydrate C. alata leaves is CD at 40 °C.
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Łyczko J, Jałoszyński K, Surma M, Masztalerz K, Szumny A. HS-SPME Analysis of True Lavender ( Lavandula angustifolia Mill.) Leaves Treated by Various Drying Methods. Molecules 2019; 24:molecules24040764. [PMID: 30791551 PMCID: PMC6412978 DOI: 10.3390/molecules24040764] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 02/17/2019] [Accepted: 02/18/2019] [Indexed: 11/16/2022] Open
Abstract
True lavender (Lavandula angustifolia Mill.) is a widely used flavoring and medicinal plant, which strong aroma is mainly composed of linalool and linalyl acetate. The most valuable parts of the plant are the flowers, however leaves are also abundant in volatile constituents. One of the main factors responsible for its quality is the preservation procedure, which usually comes down to a drying process. For this reason an attempt to verify the influence of various drying methods (convective drying, vacuum-microwave drying and combined convection pre-drying with vacuum-microwave finishing drying) on the quality of true lavender leaves was carried out by determination of the volatile constituents profile by solid-phase microextraction (SPME) coupled with GC-MS technique. Total essential oil (EO) content was also verified. The study has revealed that the optimal drying method is strongly dependent on the purpose of the product. For flavoring properties convective drying at 60 °C is the most optimal method, while the best for preserving the highest amount of EO is vacuum-microwave drying at 480 W. Furthermore, SPME analysis had shown that drying may increase the value of true lavender leaves by significantly affecting the linalool to linalyl acetate to camphor ratio in the volatile profile.
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Affiliation(s)
- Jacek Łyczko
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
| | - Klaudiusz Jałoszyński
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland.
| | - Mariusz Surma
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland.
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland.
| | - Antoni Szumny
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
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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]
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The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis. J FOOD QUALITY 2018. [DOI: 10.1155/2018/2158482] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).
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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.
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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
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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.
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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
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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]
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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.
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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
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Ambros S, Bauer SAW, Shylkina L, Foerst P, Kulozik U. Microwave-Vacuum Drying of Lactic Acid Bacteria: Influence of Process Parameters on Survival and Acidification Activity. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1768-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2015-0134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study is to investigate the drying kinetics of Yarrow, Coriander and Hollyhock flowers. These three medicinal products were dried using a solar hybrid photovoltaic-thermal dryer. The drying process was examined at the air temperatures of 40°C, 50°C and 60°C and air velocities of 0.5, 1 and 1.5 m/s. The experimental drying data were fitted to different theoretical models to predict the drying kinetics. Nonlinear regression analysis was performed to relate the parameters of the model with the drying conditions. The performance of these models was evaluated by comparing the correlation coefficient ($${R^2}$$), root mean square error (RMSE) and the chi-square ($${\chi ^2}$$) between the observed and the predicted moisture ratios. Among all the models, the exponential two-term was found to have the best fit in this study. Also the influence of plant type, air temperature and velocity was investigated.
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Orphanides A, Goulas V, Gekas V. Drying Technologies: Vehicle to High-Quality Herbs. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9128-9] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Si X, Chen Q, Bi J, Yi J, Zhou L, Wu X. Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12230] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xu Si
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Qinqin Chen
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Jinfeng Bi
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Jianyong Yi
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Linyan Zhou
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Xinye Wu
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing; Ministry of Agriculture; Beijing 100193 China
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Rahath Kubra I, Kumar D, Jagan Mohan Rao L. Emerging Trends in Microwave Processing of Spices and Herbs. Crit Rev Food Sci Nutr 2015; 56:2160-73. [DOI: 10.1080/10408398.2013.818933] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Almeida-Trasviña F, Medina-González S, Ortega-Rivas E, Salmerón-Ochoa I, Pérez-Vega S. Vacuum Drying Optimization and Simulation as a Preservation Method of Antioxidants in Apple Pomace. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12112] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- F. Almeida-Trasviña
- School of Chemical Science; Autonomous University of Chihuahua; Chihuahua CP 31125 Mexico
| | - S. Medina-González
- School of Chemical Science; Autonomous University of Chihuahua; Chihuahua CP 31125 Mexico
| | - E. Ortega-Rivas
- School of Chemical Science; Autonomous University of Chihuahua; Chihuahua CP 31125 Mexico
| | - I. Salmerón-Ochoa
- School of Chemical Science; Autonomous University of Chihuahua; Chihuahua CP 31125 Mexico
| | - S. Pérez-Vega
- School of Chemical Science; Autonomous University of Chihuahua; Chihuahua CP 31125 Mexico
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Duan X, Huang LL, Wang MM, Qiao F, Fang CF. Studies on the Effects of Microwave Power and Temperature Control on the Quality of Whole Lychee (L
itchi chinensis
Sonn.) Fruit during Microwave Vacuum Drying. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12247] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xu Duan
- College of Food and Bioengineering; Henan University of Science and Technology; Luoyang Henan China
| | - Lue-lue Huang
- School of Applied Chemistry and Biological Technology; Shenzhen Polytechnic; Shenzhen Guangdong 518055 China
| | - Mei-mei Wang
- School of Basic Medical Science; Hebei United University; Tangshan Hebei China
| | - Fang Qiao
- School of Applied Chemistry and Biological Technology; Shenzhen Polytechnic; Shenzhen Guangdong 518055 China
| | - Chang-fa Fang
- School of Applied Chemistry and Biological Technology; Shenzhen Polytechnic; Shenzhen Guangdong 518055 China
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Calín-Sánchez Á, Figiel A, Hernández F, Melgarejo P, Lech K, Carbonell-Barrachina ÁA. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0790-0] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Kruma Z, Galoburda R, Sabovics M, Gramatina I, Skudra I, Dabina-Bicka I. Aroma composition of microwave vacuum dried dill (Anethum graveolens L.) stems. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.198] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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