Banana (<i>Musa acuminata</i>) peel drying and powder characteristics obtained through shade and microwave drying processes

Anuar, M. S.; Tahir, Suraya Mohd; Najeeb, Muhammad Irfan; Ahmad, Shahrul Ainliah Alang

doi:10.1080/2374068x.2018.1545201

Cited by 9 publications

(6 citation statements)

References 14 publications

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“…Microwave drying is fast becoming popular. Several researchers have used this method to process banana peels [ 93 , 94 ], orange peels [ 95 , 96 ], lemon peels [ 97 ], papaya peels [ 98 ], pitaya peels [ 99 ], and pomegranate peel waste [ 86 , 88 , 89 ], to name a few. For pomegranate peel processing using microwave drying, the study by Calín-Sánchez et al [ 88 ] on cultivar Mollar de Elche showed that vacuum microwave drying at 240 W provided better results, giving punicalagin isomer contents (α- and β-PC) of 85.6 and 74.6 mg/g of DW, respectively, compared to convective predrying and other microwave drying levels studied ( Table 4 ).…”

Section: Effects Of Drying Methodsmentioning

confidence: 99%

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

et al. 2020

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Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.

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Section: Effects Of Drying Methodsmentioning

confidence: 99%

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

et al. 2020

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“…The flow properties of powders are affected by their moisture content. As the moisture content of the powder increases, its cohesiveness also increases, which reduces the flowability of the powder (Anuar et al ., 2018). In this study, no effect of the moisture content was observed.…”

Section: Resultsmentioning

confidence: 99%

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Ozdemir‐Orhan

2024

Int J of Food Sci Tech

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SummaryIn this study, microwave (MW)‐assisted extraction was used to obtain mucilage from Camelina sativa seeds. MW pretreatment was applied for 0, 2.5, 5 and 7.5 min and then conventional heating was conducted (55 °C for 2 h). The extracted mucilage was spray dried. The MW‐assisted extraction method (2.02%–2.50%) had higher extraction yield for camelina seed mucilage than the conventional heating method (1.91%) (P < 0.05). The emulsifying properties of the mucilages were compared with those of gum Arabic and all emulsions displayed shear thinning behaviour (pseudoplastic, n < 1). The apparent viscosity of the conventional, 2.5, 5 and 7.5 min MW mucilage emulsions were 15.83, 14.48, 7.91 and 7.56 cP, respectively, at 10 s−1. MW pretreatment improved physical stability and resulted in a reduction in the droplet size of mucilage‐stabilised emulsions with increasing process time. The highest droplet size belonged to the conventional mucilage emulsion (d32, 4.43 μm), while the lowest belonged to the 7.5 min MW mucilage emulsion (d32, 2.08 μm) (P < 0.05). The results highlight the advantages of using MW pretreatment for mucilage extraction and the potential of using camelina seed mucilage as a natural emulsifier.

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“…SD with a smaller particle size obviously has a larger vibration density, which is consistent with the results obtained by scanning electron microscopy. This is the reason why SD has significantly higher water and oil holding capacity (Anuar et al, 2018). However, the accumulation of powder is often affected by other factors and the volume will change, so the accumulation density can only be used as a simple reference.…”

Section: Resultsmentioning

confidence: 99%

“…This is consistent with the results of nutrient composition determination. The performance of SD sample in L * value may also be due to its smallest particle size and large specific surface area, which leads to increased reflection and lighter color (Anuar et al, 2018). This is consistent with the experimental results of Guo & Ma (2018).…”

Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on the quality of daylily powder

Hai-hon

et al. 2022

Food Processing Preservation

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Daylily is an edible flower in China. Daylily powder is prepared from the flowered or damaged by‐products during its processing, which accounts for 10% of the total amount. In order to optimize the drying methods, the powder properties, internal structure, nutrition, and color of daylily powder prepared by natural air drying (ND), hot air drying (HD), vacuum freeze‐drying (FD), and spray drying (SD) were studied and compared. The results showed that different drying methods had no effects on the internal structure of daylily powder. The diameter, bulk density, water holding capacity, oil holding capacity, and resting angle of daylily powder treated by four drying methods were significantly different. The nutrient indexes and color of daylily powder were significantly changed after different drying methods. HD prepared daylily powder can keep higher total protein, total sugar, and vitamin C; ND and FD prepared daylily powder had higher amino acid content and better flavor retention, while SD prepared daylily powder had smaller particle size, larger specific surface area, lighter color, and strong water and oil retention, which is more favorable for its use as a food additive. Compared with the other three methods, SD has obvious advantages and can be used as the optimal drying technology of daylily powder. The development and utilization of the waste daylily resources could be improved by using the pulverizing technology. This paper provided theoretical and technical support for the full utilization of daylily resources. The purpose of the study was to grow the daylily industry chain, Putting discarded daylily to comprehensive use. Novelty impact statement Powder processing is currently the best way to make full use of the abandoned damaged and flowered daylily resources and improves the added value.SD has obvious advantages and can be used as the optimal drying technology of daylily powder.

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Banana (Musa acuminata) peel drying and powder characteristics obtained through shade and microwave drying processes

Cited by 9 publications

References 14 publications

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Effects of different drying methods on the quality of daylily powder

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