Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods

Pınar, Hasan; Çetin, Necati; Çiftçi, Beyza; Karaman, Kevser; Kaplan, Mahmut

doi:10.1016/j.jfca.2021.103976

Cited by 52 publications

(37 citation statements)

References 66 publications

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“…A comparable phenomenon was reported byXie et al (2017). This outcome is contrary to the findings ofWang, Bai, et al (2019) andPinar et al (2021) who revealed that PVD recorded the greatest chromatic properties (chroma values and hue angle) during the drying of Chinese ginger and red pepper. The possible explanation for these contrary results may be due to different factors, including the type of sample, differences in the moisture content, temperature, and drying time of the samples.…”

supporting

confidence: 50%

Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions

Osae

Apaliya

Kwaw

et al. 2021

J. Food Process. Preserv.

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This study sought to determine how different dehydration methods affect the quality of Ghanaian ginger. Slices of ginger rhizomes were subjected to freeze drying (FD), relative humidity convective drying (RHCD), infrared drying (IR), microwave drying (MC), and pulsed vacuum drying (PVD). The quality characteristics of the dried slices were assessed and compared based on their levels of selected gingerols or gingerol derivatives and their chromatic properties, antioxidant activities, and flavonoid content. Analysis of the chromatic properties of the dried samples revealed that the chroma value and hue angle values were highest for the samples subjected to FD (32.99, 88.13°) compared with those subjected to RHCD (28.90, 85.69°), IR (26.66, 83.79°), MC (24.36, 79.78°), and PVD (21.73, 78.96°). FD best preserved and retained the total flavonoid content (69.01 mg GAE/g db) and antioxidant activities evidenced by results of DPPH (124.53 mgTE/g db) and CUPRAC (90.71 mgTE/g db) determinations than the samples subjected to RHCD, IR, MC, and PVD. Finally, the cytotoxic and anti-inflammatory effects of extracts of the various dried ginger samples were evaluated using RAW 264.7 cells. Holistically, the samples from FD and RHCD gave the best outcomes for all the parameters compared. These two techniques are therefore recommended for large-scale application because they enhance the quality of ginger by maintaining its chemical integrity. These findings provide a deeper understanding of the different dehydration techniques as well as serve as a guide on the selection of the right drying technique for fresh ginger.Novelty impact statement: Ginger is one of the most extensively used spices in the world, but because of its high moisture content, it is usually dried to extend its shelflife. For commercial purposes, an effective, safe, and efficient dryer is necessary to produce high-quality dried ginger. This dryer must be able to maintain the product quality while reducing processing time and energy usage. The findings of this study provide a deeper understanding of the different dehydration techniques as well as serve as a guide on the selection of the right drying technique for fresh ginger.

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supporting

confidence: 50%

Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions

Osae

Apaliya

Kwaw

et al. 2021

J. Food Process. Preserv.

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“…It could be related to the low value in raw material in comparison to other raw samples. A similar observation was made for red pepper by Pinar et al [50], who have used convective and freeze-drying processes. They mentioned that the chromatic parameters were influenced by the drying type, which is related to the discoloring effect during the drying process [50].…”

Section: Pomace Colorsupporting

confidence: 79%

Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

et al. 2021

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Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

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“…Di Indonesia, pengeringan dengan matahari masih banyak dilakukan oleh petani untuk mengeringkan hasil panennya karena mudah, ekonomis, tidak memerlukan peralatan khusus, dan hanya membutuhkan energi yang rendah. Namun, pengeringan dengan sinar matahari berisiko menghasilkan mutu produk yang tidak seragam, rentan terhadap kontaminasi benda asing dan hewan (burung, tikus, serangga, dan sebagainya), serta reabsorpsi air dari udara yang lembab (Pinar et al 2021;Gunawan 2016). Pengeringan dengan udara panas merupakan teknik pengeringan yang paling banyak digunakan.…”

Section: Pendahuluan1unclassified

“…Pengeringan dengan udara panas merupakan teknik pengeringan yang paling banyak digunakan. Namun, teknik pengeringan ini dilaporkan menyebabkan komoditas pangan mengalami perubahan sensori dan nilai gizi yang tidak diinginkan, misalnya degradasi zat gizi yang tidak tahan panas, perubahan warna, serta penurunan kapasitas antioksidan dan rehidrasi (Pinar et al 2021).…”

Section: Pendahuluan1unclassified

“…Penggunaan microwave untuk pengeringan produk perlu dikombinasikan dengan sistem lain yang dapat membantu menghilangkan uap dari produk tersebut, misalnya dengan kipas angin. Beberapa penelitian sebelumnya lebih banyak menggunakan oven microwave dengan atau tanpa kombinasi pengeringan udara panas dengan berbagai interval (Pinar et al 2021;Arslan et al 2020;Horuz et al 2020). Namun, penelitian dengan microwave kombinasi kipas angin belum dilakukan.…”

Section: Pendahuluan1unclassified

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Pengeringan Cabai Merah (Capsicum annuum L.) dengan Kombinasi Oven Microwave dan Kipas Angin

et al. 2022

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This study was aimed to obtain the best drying method of red chilies (Capsicum annuum L.) using a combination of microwave and fan as well as the characteristics of the dried chilies. Samples were subjected to drying step I, equilibration, and drying step II. Each drying step consisted of heating in microwave followed by blowing with fan repeatedly. The treatment of drying step I were 90 seconds of heating followed by 3 minutes of blowing for 7 cycles and 120 seconds of heating followed by 4 minutes of blowing for 5 cycles. Equlibration was done for 1, 2, and 3 hours. The drying step II consisted of 60 seconds of heating followed by 2 minutes of blowing repeatedly until final moisture content of <10%. All samples were analyzed for their moisture content, color, and vitamin C. The drying rates tend to decrease slowly during drying step I but faster during drying step II. The L* and a* of all samples were not significantly different (p > 0.05). The vitamin C of samples ranged between 66.53-72.68 mg/100 g and significantly decreased with increasing equilibration time. The treatment resulting in the best quality product with shortest drying time was 120 seconds of heating followed by 4 minutes of blowing for 5 cycles, 1 hour of equilibration and 60 seconds of heating followed by 2 minutes of blowing for 10 cycles.

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Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods

Cited by 52 publications

References 66 publications

Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions

Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions

Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Pengeringan Cabai Merah (Capsicum annuum L.) dengan Kombinasi Oven Microwave dan Kipas Angin

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