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Ozdemir M, Karagoz S. Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2189-2197. [PMID: 37934121 DOI: 10.1002/jsfa.13106] [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: 05/21/2023] [Revised: 10/03/2023] [Accepted: 11/07/2023] [Indexed: 11/08/2023]
Abstract
BACKGROUND The heat sensitivity of phenolics and flavonoids leads to considerable losses of these compounds during conventional drying. Microwave drying has the advantage of shorter drying time and rigorous process control, minimizing damage to heat-sensitive compounds. Microwave drying kinetics and the impacts of microwave drying on physicochemical characteristics, morphological structure, antioxidant properties, total phenolics, and flavonoid content of propolis extract were investigated. RESULTS Increasing the microwave power output from 180 to 900 W resulted in a 67% reduction in drying time. Morphological changes were more noticeable at higher microwave power levels as shown in scanning electron microscopy images. Water activity values of microwave dried propolis extracts were below 0.4, which satisfied the requirement for shelf-stable dry products. The solubility of microwave dried propolis extract increased with increasing microwave power level, and the highest solubility was achieved for the propolis extract microwave dried at 900 W. Microwave dried propolis extracts exhibited lower total phenolic content levels than fresh propolis extract. The microwave power level did not affect the total flavonoid content but it affected 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity of microwave dried propolis extracts. The DPPH free-radical scavenging activity closest to the fresh propolis extract was obtained for the microwave dried propolis extract at 900 W. This also showed the highest 6-hydroxy-2,5,7,8-tetramethyl-2-carboxylic acid (Trolox) equivalent antioxidant capacity. CONCLUSION Microwave drying of propolis extract at 900 W was found to be the most efficient drying condition because it yielded the shortest drying time, the highest effective moisture diffusivity, and phenolic and flavonoid content levels that were very similar to those in fresh propolis extract. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Murat Ozdemir
- Department of Chemical Engineering, Gebze Technical University, Gebze, Türkiye
| | - Sakine Karagoz
- Department of Chemical Engineering, Gebze Technical University, Gebze, Türkiye
- The Scientific and Technological Research Council of Türkiye, Informatics and Information Security Research Center, Gebze, Türkiye
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2
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Dash KK, Boro S, Bhagya Raj GVS. Effect of ultrasound pretreatment and microwave vacuum drying in the production of dried poniol fruit. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
Affiliation(s)
- K. K. Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Narayanpur, Malda West Bengal India
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Sibo Boro
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - G. V. S. Bhagya Raj
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Narayanpur, Malda West Bengal India
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Hadjout‐Krimat L, Belbahi A, Dahmoune F, Hentabli M, Boudria A, Achat S, Remini H, Oukhmanou‐Bensidhoum S, Spigno G, Madani K. Study of microwave and convective drying kinetics of pea pods (
Pisum sativum
L.): A new modeling approach using support vector regression methods optimized by dragonfly algorithm techniques. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lynda Hadjout‐Krimat
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Amine Belbahi
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Department of Microbiology and Biochemistry, Faculty of Sciences University of M'Sila M'Sila Algeria
| | - Farid Dahmoune
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Mohamed Hentabli
- Laboratory of Biomaterials and Transport Phenomena (LBMPT), Faculty of Technology University Yahia Fares of Médéa Médéa Algeria
| | - Asma Boudria
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Sabiha Achat
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hocine Remini
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Sonia Oukhmanou‐Bensidhoum
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Giorgia Spigno
- DiSTAS—Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de Recherche en Technologies Agro‐alimentaires (CRTAA) Bejaia Algeria
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4
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The Effect of Pre-Treatment of Arabica Coffee Beans with Cold Atmospheric Plasma, Microwave Radiation, Slow and Fast Freezing on Antioxidant Activity of Aqueous Coffee Extract. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Thermal and non-thermal technologies used in food processing should be not only effective in terms of decontamination and preservation but also minimize undesirable losses of natural bioactive compounds. Arabica (Coffea arabica) is the most cultivated variety of coffee, making it a valuable source of phytonutrients, including antioxidants. In the present study, green and roasted Arabica coffee beans were treated with slow freezing (SF), fast freezing (FF), microwave radiation (MWR) and cold atmospheric plasma (CAP). Moisture content (MC) of coffee beans and antioxidant activity (AOA) of aqueous extracts were measured. Green coffee showed a decrease in MC after MWR treatment, and roasted coffee showed an increase in MC after freezing. After SF and FF at −19 °C for 24 h, all extract samples showed an increase in AOA by 4.1–17.2%. MWR treatment at 800 W for 60 s was accompanied by an increase in the AOA of green coffee extracts by 5.7%, while the changes in the AOA of roasted coffee extracts were insignificant. Sequential combined treatments of SF + MWR and FF + MWR resulted in an additive/synergistic increase in the AOA of green/roasted coffee extracts, up to +23.0%. After CAP treatment with dielectric barrier discharge (DBD) parameters of 1 μs, 15 kV and 200 Hz for 5 and 15 min, green coffee showed a decrease in the extract AOA by 3.8% and 9.7%, respectively, while the changes in the AOA of roasted coffee extracts were insignificant. A high positive correlation (r = 0.89, p < 0.001) between AOA and MC was revealed. The results obtained indicate that SF, FF, MWR and combined treatments may be applied at the pre-extraction stage of coffee bean preparation in order to increase the yield of antioxidant extractives.
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5
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Athira VA, Gokulvel E, Nandhu Lal AM, Venugopalan VV, Rajkumar, Venkatesh T. Advances in drying techniques for retention of antioxidants in agro produces. Crit Rev Food Sci Nutr 2022; 63:10849-10865. [PMID: 35653131 DOI: 10.1080/10408398.2022.2082371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Antioxidants are compounds that are essential for the human body which prevents cell from disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables, and spices. However, a considerable amount of antioxidants is lost during the post-harvest drying operation of agro produces for their shelf-life enhancement. Hence, retention of antioxidants becomes utmost importance in preserving the nutritional aspects of fruits and vegetables. Compared to conventional hot air drying, methods like freeze drying, vacuum drying, and dehumidified drying helps in the retention of antioxidants. However, the drawbacks prevalent in current drying practices, such as high-power consumption and high capital cost, could be eliminated by adopting novel drying mechanisms. This review focuses on various pretreatment methods like ultra-sonication, high pressure processing, pulsed electric field and ethanol treatment prior to drying operation helps in enhancing the drying efficiency with maximum retention of antioxidants. In addition, hybrid drying technologies such as microwave assisted drying, IR-radiated drying and electro-magnetic assisted drying methods also could significantly improve the retention of antioxidants.HIGHLIGHTSDrying is the most commonly adopted unit operation for enhancing the shelf life of perishable agro produces.However, drying is accompanied by loss of bioactive, color, texture, and sensory attributes.Compared to conventional drying techniques like hot air drying, methods like freeze drying, vacuum drying and dehumidified drying helps in the retention of antioxidants present in agro/food produces.Pretreatment methods like Ozonation, ultra-sonication, and UV radiation prior to drying are also found to improve the drying performance with good retention of antioxidants.Recent developments like microwave-assisted and IR-assisted drying methods perform well in the retention of antioxidants with less energy consumption.
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Affiliation(s)
- V A Athira
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - E Gokulvel
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - A M Nandhu Lal
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - V V Venugopalan
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Rajkumar
- Research Planning and Business Development, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - T Venkatesh
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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6
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Reyes Chaparro J, Durán Barón R, Valle Vargas M, Ramiro Arballo J, Campañone LA. Experimental and computational study of fluidized-microwave drying process of shrinking parchment coffee and determination of quality attributes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This work presents the fluidized bed drying process combined with microwaves applied to Parchment coffee. In order to study different parameters that affect the quality of the grains, a mathematical model that describes energy and mass transfer during the drying process is presented and solved using Finite Elements Method (FEM) through COMSOL Multiphysics software. The model also considered the shrinkage of the grains due to water removal. Experiments were carried out in experimental prototype equipment obtaining the drying curves, which were utilized to validate the mathematical model. To study the impact of the operating conditions on the quality of the processed coffee, total polyphenolic content and antioxidant capacity were determined by Folin-Ciocalteau and free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods, respectively. Finally, nutritional parameters were related to operating conditions by the polynomial regression and desirability function methodology. Optimal operating conditions (1.4 m/s and 500 W) were found, which provides a product of excellent final quality.
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Affiliation(s)
- Jose Reyes Chaparro
- CIDCA (CONICET-CCT La Plata y Universidad Nacional de La Plata) , Calle 47 y 116 , La Plata (1900) , Argentina
| | - Ricardo Durán Barón
- Universidad Popular del Cesar, Grupo Optimización Agroindustrial, sede Sabanas , Valledupar , Colombia
| | - Marcelo Valle Vargas
- Universidad Popular del Cesar, Grupo Optimización Agroindustrial, sede Sabanas , Valledupar , Colombia
| | - Javier Ramiro Arballo
- CIDCA (CONICET-CCT La Plata y Universidad Nacional de La Plata) , Calle 47 y 116 , La Plata (1900) , Argentina
- Departamento de Ingeniería Química , Facultad de Ingeniería (UNLP) , Calle 1 y 47 , La Plata (1900) , Argentina
| | - Laura Analia Campañone
- CIDCA (CONICET-CCT La Plata y Universidad Nacional de La Plata) , Calle 47 y 116 , La Plata (1900) , Argentina
- Departamento de Ingeniería Química , Facultad de Ingeniería (UNLP) , Calle 1 y 47 , La Plata (1900) , Argentina
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7
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Puttalingappa YJ, Natarajan V, Varghese T, Naik M. Effect of microwave‐assisted vacuum drying on the drying kinetics and quality parameters of
Moringa oleifera
leaves. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Yashaswini Jampannanayakakote Puttalingappa
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management ‐Thanjavur, Ministry of Food Processing Industries Government of India Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management ‐Thanjavur, Ministry of Food Processing Industries Government of India Thanjavur India
| | - Taruna Varghese
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management ‐Thanjavur, Ministry of Food Processing Industries Government of India Thanjavur India
| | - Mohan Naik
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management ‐Thanjavur, Ministry of Food Processing Industries Government of India Thanjavur India
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8
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Saeed Alkaltham M, Musa Özcan M, Uslu N, Salamatullah AM, Hayat K. Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14874] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Mohammed Saeed Alkaltham
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Ahmad Mohammed Salamatullah
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Khizar Hayat
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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9
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Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater. Foods 2020; 9:foods9081135. [PMID: 32824690 PMCID: PMC7466179 DOI: 10.3390/foods9081135] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/10/2020] [Accepted: 08/13/2020] [Indexed: 12/11/2022] Open
Abstract
Many technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated. Coffee beans samples as well as by-products and wastewaters collected at different production steps were analyzed in terms of their content in total phenols, antioxidant capacity, caffeine content, organic acids, reducing sugars, free amino group and protein content. The results showed that 40% of caffeine was removed with pulp. Green coffee beans showed highest concentration of organic acids and sucrose (4.96 ± 0.25 and 5.07 ± 0.39 g/100 g DW for the batch and continuous processing). Batch green coffee beans contained higher amount of phenols. 5-caffeoylquinic Acid (5-CQA) was the main constituent (67.1 and 66.0% for the batch and continuous processing, respectively). Protein content was 15 and 13% in the green coffee bean in batch and continuous processing, respectively. A decrease of 50 to 64% for free amino groups during processing was observed resulting in final amounts of 0.8 to 1.4% in the processed beans. Finally, the batch processing still revealed by-products and wastewater with high nutrient content encouraging a better concept for valorization.
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10
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Influence of the Duration of Microwave Irradiation of Scots Pine (Pinus sylvestris L.) Cones on the Quality of Harvested Seeds. FORESTS 2019. [DOI: 10.3390/f10121108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To improve the process of seed extraction, new solutions have been investigated in an attempt to develop guidelines for the construction of small seed extraction equipment. One of the solutions proposed in this field is the use of electromagnetic radiation in the first stage of hulling cones, reducing their initial moisture content, which will result in quicker scale opening. It is proposed that cones should be irradiated for a relatively short period in the first stage. This operation will allow a quicker loss of moisture from the cones that are still closed, which will result in a more intensive opening of cone scales and will also positively affect the exposure of seeds for the next phase of hulling. The aim of the study was to evaluate the effect of microwave irradiation of pine cones on the quality of the seeds obtained. Cones were exposed to microwaves produced by an 800 W generator. The research was performed in several modes, in which the variable parameters were the duration of microwave irradiation, arrangement of cones with the apex pointed towards either the inner or outer part of the turntable, and the number of cones. The temperature distribution on the surface of and inside the cones was determined using the THERM v2 (Vigo System SA, Ożarów Mazowiecki, Poland) thermal image processing software. We also assessed the energy (vitality) and germinability (quality class) of seeds that were not exposed and those after microwave treatment. The results of the research allowed us to state that, with the assumed parameters of the process, it is possible to obtain second quality class seeds after exposure to microwaves for 5 s. This result was comparable to the quality of seeds obtained without the use of microwaves. When the irradiation time was increased above 5 s, the vitality of seeds decreased and their quality was not satisfactory.
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11
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Kanar Y, Mazı BG. Effect of different drying methods on antioxidant characteristics of bee-pollen. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00283-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108273] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Bualuang O, Onwude DI, Uso A, Peerachaakkarachai K, Mora P, Dulsamphan S, Sena P. Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13176] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Oraporn Bualuang
- Faculty of Science and Technology, Chemistry ProgramSuratthani Rajabhat University Surat Thani Thailand
| | - Daniel I. Onwude
- Department of Agricultural and Food EngineeringUniversity of Uyo Nigeria
| | - Aneesah Uso
- Faculty of Science and Technology, Chemistry ProgramSuratthani Rajabhat University Surat Thani Thailand
| | | | - Pimpalak Mora
- Mathematical Program, Faculty of EducationSuratthani Rajabhat University Surat Thani Thailand
| | | | - Pairot Sena
- Faculty of Science and TechnologyNakhon Si Thammarat Rajabhat University Nakhon Si Thammarat Thailand
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14
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Süfer Ö, Palazoğlu TK. Microwave–vacuum drying of pomegranate arils (
Punica granatum
L. cv. Hicaznar): Effect on quality and nutrient content. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14085] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Özge Süfer
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
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15
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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.
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16
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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.
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17
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Çelen S. Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon. Foods 2019; 8:foods8020084. [PMID: 30813446 PMCID: PMC6406771 DOI: 10.3390/foods8020084] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 02/12/2019] [Accepted: 02/20/2019] [Indexed: 12/17/2022] Open
Abstract
In this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to be aware of the purpose of the drying process for determining the drying system. Results of this research showed that 460 W for 7 mm slice thickness depending on energy consumption, 600 W for 5 mm slice thickness depending on drying time, and 600 W depending on color changes were found as suitable drying processes depending on drying conditions. The effective diffusion values varied between 2.97 × 10−8 m2 s−1 and 4.63 × 10−6 m2 s−1. The activation energy values for 5 mm, 7 mm and 9 mm slice thickness were estimated as 32.82, 18.64, and 12.80 W g−1, respectively. The drying time and energy consumption decreased, whereas drying rate increased with an increase in the microwave energy. The number of pores increased compared to structure of fresh sample, and the pores got to be larger for 5 mm slice thickness as the power level increased. Results showed that the applied microwave energy had an important effect on the heating of the material and the change in the microstructure.
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Affiliation(s)
- Soner Çelen
- Department of Mechanical Engineering, Namık Kemal University, Tekirdağ 59860, Turkey.
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18
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Cardoso SM. Special Issue: The Antioxidant Capacities of Natural Products. Molecules 2019; 24:molecules24030492. [PMID: 30704064 PMCID: PMC6384626 DOI: 10.3390/molecules24030492] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Accepted: 01/28/2019] [Indexed: 12/18/2022] Open
Affiliation(s)
- Susana M Cardoso
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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Xian Y, Wu Y, Dong H, Chen L, Zhang C, Hou X, Zeng X, Bai W, Guo X. Modified QuEChERS purification and Fe 3O 4 nanoparticle decoloration for robust analysis of 14 heterocyclic aromatic amines and acrylamide in coffee products using UHPLC-MS/MS. Food Chem 2019; 285:77-85. [PMID: 30797378 DOI: 10.1016/j.foodchem.2019.01.132] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 01/17/2019] [Accepted: 01/20/2019] [Indexed: 01/08/2023]
Abstract
Based on QuEChERS dispersed purification, Fe3O4 nanoparticle decoloration and UHPLC-MS/MS, a robust and sensitive method was established for simultaneous analysis of 14 heterocyclic aromatic amines (HAAs) and acrylamide (AA) in coffee products. Sample was extracted by 90% acetonitrile water (v/v), dispersed with primary secondary amine (PSA) and further purified with Fe3O4 nanoparticle. Then, 15 analytes were detected using ESI positive ion under MRM mode. Good linearity was observed for all analytes in the range of 0.2-100 μg/L with the determination coefficients being above 0.996. Limits of detection (S/N ≥ 3) and limits of quantification (S/N ≥ 10) were in the range of 0.02-0.15 µg/L and 0.2-0.7 µg/L, respectively. The intra-day average recoveries were between 81.6% and 100%, and the intra-day precisions ranged from 4.3% to 9.0%. The inter-day average recoveries were in the range of 81.0-101% with precisions ranging from 5.0% to 7.8%. Results indicated that the combination of PSA and Fe3O4 exhibited superior purification and adsorption effects for removing pigments and acid compounds. Real samples analysis indicated that coffee products were widely contaminated with AA, harman and norharman.
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Affiliation(s)
- Yanping Xian
- Guangzhou Quality Supervision and Testing Institute, Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Key Laboratory of Detection Technology for Food Safety of Guangzhou City, Guangzhou 511447, China
| | - Yuluan Wu
- Guangzhou Quality Supervision and Testing Institute, Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Key Laboratory of Detection Technology for Food Safety of Guangzhou City, Guangzhou 511447, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Liwei Chen
- Guangzhou Quality Supervision and Testing Institute, Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Key Laboratory of Detection Technology for Food Safety of Guangzhou City, Guangzhou 511447, China
| | - Chi Zhang
- Nanjing Institute of Product Quality Inspection, Nanjing 210019, China
| | - Xiangchang Hou
- Guangzhou Quality Supervision and Testing Institute, Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Key Laboratory of Detection Technology for Food Safety of Guangzhou City, Guangzhou 511447, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Xindong Guo
- Guangzhou Quality Supervision and Testing Institute, Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Key Laboratory of Detection Technology for Food Safety of Guangzhou City, Guangzhou 511447, China
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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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