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Xie M, Chen Y, Sun Y, Gao Y, Wu Z, Wu R, Li R, Hong S, Wang M, Zou Y, Zhang H, Xiong Y. Effect of Drying Kinetics, Volatile Components, Flavor Changes and Final Quality Attributes of Moslae herba during the Hot Air Thin-Layer Drying Process. Molecules 2023; 28:molecules28093898. [PMID: 37175307 PMCID: PMC10179961 DOI: 10.3390/molecules28093898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/30/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023] Open
Abstract
Moslae herba is considered to be a functional food ingredient or nutraceutical due to its rich bioactive components. The present research was carried out to investigate the effects of different temperatures (40 °C, 50 °C and 60 °C) on the drying characteristics, textural properties, bioactive compounds, flavor changes and final quality attributes of Moslae herba during the hot air-drying process. The results showed that the Midilli model could effectively simulate the drying process of Moslae herba. The effective moisture diffusivity ranged from 3.14 × 10-5 m2/s to 7.39 × 10-5 m2/s, and the activation energy was estimated to be 37.29 kJ/mol. Additionally, scanning electron microscopy (SEM) images of Moslae herba samples showed the shrinkage of the underlying epidermal layers and glandular trichomes. In total, 23 volatile compounds were detected in Moslae herba. Among them, the content of thymol increased from 28.29% in fresh samples to 56.75%, 55.86% and 55.62% in samples dried at temperatures of 40 °C, 50 °C and 60 °C, respectively, while the other two components, p-cymene and γ-terpinene, decreased with an increase in the temperature. Furthermore, both radar fingerprinting and principal component analysis (PCA) of the electronic nose (E-nose) showed that the flavor substances significantly altered during the drying process. Eventually, drying Moslae herba at 60 °C positively affected the retention of total phenolics, total flavonoids and the antioxidant capacity as compared with drying at 40 °C and 50 °C. The overall results elucidated that drying Moslae herba at the temperature of 60 °C efficiently enhanced the final quality by significantly reducing the drying time and maintaining the bioactive compounds.
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Affiliation(s)
- Min Xie
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Ying Chen
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Yong Sun
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yarou Gao
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Zhenfeng Wu
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Ruiyu Wu
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Rui Li
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Shixi Hong
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Minyan Wang
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Yiping Zou
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Hua Zhang
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Yaokun Xiong
- Department of Pharmaceutics, College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China
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The drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties. Journal of Food Science and Technology 2020; 57:4443-4458. [PMID: 33087958 DOI: 10.1007/s13197-020-04482-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2020] [Accepted: 04/24/2020] [Indexed: 12/19/2022]
Abstract
The Sarcocornia genus is an extreme salt-tolerant plant that can be cultivated in saline habitats almost worldwide. To preserve Sarcocornia perennis, convective drying experiments were conducted and their effects on the physico-chemical properties and phenolic content of the plant were studied using conventional and vibrational spectroscopy techniques. The drying process of Sarcocornia perennis at temperatures of 40 °C, 50 °C, 60 °C and 70 °C revealed three periods of convective drying process with drying times ranging between 4.5 and 24.9 h, respectively to higher and lower temperatures. The heating-up period can be neglected as compared with the drying process, and the duration of constant rate period, as a percentage of the total drying time, ranged between 34 and 20% respectively at 40 °C and 70 °C. The Modified Page model was proposed to describe the drying process at the different temperatures. From a nutritional point of view, this halophyte plant may be considered as a good source of fibres, phenolic compounds and natural minerals, such as sodium, potassium, calcium and magnesium. The convective drying, in the temperature range currently used, was found to preserve the colour, nutritional characteristics and phytochemical value of Sarcocornia perennis. These results were confirmed by FTIR-ATR and highlight the potential use of the dried plant in novel food products.
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Amiri Chayjan R, Kaveh M, Dibagar N, Zarrin Nejad M. Optimization of Pistachio Nut Drying in a Fluidized Bed Dryer with Microwave Pretreatment Applying Response Surface Methodology. CHEMICAL PRODUCT AND PROCESS MODELING 2017. [DOI: 10.1515/cppm-2016-0048] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Thin-layer drying kinetics of pistachio nuts were examined experimentally as a function of drying conditions in a fluidized bed dryer with microwave pretreatment. Four drying specifications of diffusivity, shrinkage, specific energy consumption and total color change were calculated and the effects of parameters were studied. Numerous experimentations were conducted at three levels of air temperature (40, 55, 70 °C), air velocity (1.2, 2.93, 4.01 m/s), and microwave power (270, 450, 630 W). The variation ranges of diffusivity, shrinkage, energy consumption and color change were recorded from 5.01×10–10 to 5.07×10–9 m2/s, from 26.95 % to 13.13 %, from 1.04 to 9.23 kWh and from 10.44 to 17.17, respectively. According to response surface methodology, optimum condition of drying process occurred at microwave power of 630, air temperature of 70 ˚C, and air velocity of 1.2 m/s. In this optimum point, the values of diffusivity, shrinkage, specific energy consumption and total color change were 4.865×10–9, 14.22 %, 2.164 kWh and 12.312, respectively.
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Affiliation(s)
- Reza Amiri Chayjan
- Department of Biosystems Engineering, Faculty of Agriculture , Bu-Ali Sina University , Hamedan , Iran
| | - Mohammad Kaveh
- Young Researchers and Elite Club, Sardasht (Urmia) Branch , Islamic Azad University , Sardasht (Urmia) , Iran
| | - Nesa Dibagar
- Department of Biosystems Engineering, Faculty of Agriculture , Bu-Ali Sina University , Hamedan , Iran
| | - Moein Zarrin Nejad
- Department of Biosystems Engineering, Faculty of Agriculture , Bu-Ali Sina University , Hamedan , Iran
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