Comparative study on the resveratrol extraction rate and antioxidant activity of peanut treated by different drying methods

Abstract

Resveratrol is a phenolic compound and has significant benefits for human health. Peanut, rich in resveratrol and with considerable biological activity, is generally considered as the raw material of functional food. Because of the low output of fresh peanut extracts, dried peanut powder often be used for extracting functional components. The effects of hot‐air drying (HD), infrared radiation drying (IRD), and microwave‐freeze‐drying (MFD) on the resveratrol extraction income and antioxidant activity of peanut were study. The most valid and economical method was IRD. The IRD peanut resveratrol extraction ratio was 33.5% and the DPPH free radical eliminate rate was 42.5%. The MFD peanut resveratrol extraction ratio was 40.9% and the DPPH free radical eliminate rate was 40.3%. However, the MFD energy consumption was the most. Practical Applications This study investigated the effects of different drying methods on the drying characteristics of peanuts and the extraction rate of the antioxidant active substance resveratrol. It was found that MFD could be used to obtain peanut powder with high resveratrol extraction rate and antioxidant activity, and IRD had excellent energy‐saving performance, and the relatively high extraction rate of the corresponding product is more favored by the industry. The results obtained in the current work would help the comprehensive utilization of peanut and provide new ideas for the food industry to extract natural compound.

Machine learning approaches for estimating apricot drying characteristics in various advanced and conventional dryers

“…The highest value of the D eff was obtained in the MW‐CV dryer. Similar findings were reported by Çetin (2022c), Simsek and Süfer (2021), and Zhu et al (2022).…”

“…In the case of the IR method and IR‐CV combination, the amount of D eff depends on the power of the infrared lamp leading faster heating of the samples (EL‐Mesery et al, 2022). Although the D eff in these methods was higher than the CV method, but it was lower compared to the methods in which microwave energy is used for drying as observed by Bozkir et al (2021) and Zhu et al (2022). It can also be seen that the methods in which MW energy was used either individually or in combination with the HA method (MW‐CV) for drying, a significant increase in the D eff was observed.…”

“…Because in these methods, the airflow speed for apricot samples is due to the internal (volumetric) heat emitted by microwaves. It causes a faster sample dehydration, and as a result, the moisture reaches minimum value quickly (Zhu et al, 2022). Similar findings were found in published studies (EL‐Mesery & El‐khawaga, 2022; Łechtanska et al, 2015; Roknul Azam et al, 2019; Witrowa‐Rajchert & Rząca, 2009).…”

Three‐dimensional simulation of green soybean infrared‐assisted spouted bed drying

“…3 At present, the mainstream drying method is hot air drying which with the advantages of simple equipment and operation, but the energy utilization rate of hot air drying is low as well as hot air dried products quality is unsatisfactory. [4][5][6] Freeze-drying, which can yield the highest quality dehydrated food, is considered as the best dehydration method for food, but has the disadvantages of high energy-consumption and time-consuming. 7,8 Therefore, the current food drying field is increasingly concerned with the use of novel heating sources coupled drying technology to enhance drying efficiency while ensuring the quality of dry products, such as the introduction of infrared, microwave, radio frequency, and so forth.…”

“…How to save energy consumption while maintaining the quality of dried products are the most noteworthy issues in the process of food drying 3 . At present, the mainstream drying method is hot air drying which with the advantages of simple equipment and operation, but the energy utilization rate of hot air drying is low as well as hot air dried products quality is unsatisfactory 4‐6 . Freeze‐drying, which can yield the highest quality dehydrated food, is considered as the best dehydration method for food, but has the disadvantages of high energy‐consumption and time‐consuming 7,8 .…”