Comparison of powdered and fresh jambu (Acmella oleracea)

Gomes, Francileni Pompeu; Resende, Osvaldo; Sousa, Elisabete Piancó de; Damasceno, L. F.

doi:10.1016/j.heliyon.2020.e05349

Cited by 5 publications

(4 citation statements)

References 23 publications

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“…However, the mass of leaves and foam of jambu showed relevant contents of protein (3.39% and 3.3%, respectively) and lipids (0.24 and 0.26%, respectively), so drying led to a reduction in moisture content that contributed to a significant increase in the contents of proteins and lipids, and the lipid content found in the foam after drying was higher than that found in the mass of leaves. Values similar to those obtained here were reported by Gomes et al [16], who found that jambu flours had moisture contents between 4 and 6% w.b. and lipid and protein parameters of 7% and 27%, respectively, with no significant degradation under the studied conditions.…”

Section: Physicochemical Characterizationsupporting

confidence: 92%

“…Therefore, Acmella oleracea is a plant of commercial interest, due to its pharmacological properties, but there are few studies assessing its processing and application of conservation methods [15,16]. Thus, the objective of this study was to evaluate the drying kinetics of the mass of jambu leaves and mass of jambu leaves in foam mat at different temperatures (50, 60 and 70 °C and thickness of 1.0 cm), determine thermodynamic properties and evaluate its physicochemical characterization.…”

Section: Introductionmentioning

confidence: 99%

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Fits of Models and Thermodynamic Properties in Drying of Mass of Jambu Leaves

Gomes¹,

Resende²,

Sousa³

et al. 2022

Preprint

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The objective of this study was to evaluate the drying kinetics of the mass of jambu leaves and mass of jambu leaves in foam mat at different temperatures (50, 60 and 70 °C and thickness of 1.0 cm). The physicochemical characterization of the materials was performed before and after drying. Twelve different drying models were fitted to the drying kinetics data and the thermodynamic properties were calculated. The physicochemical parameters for the mass of leaves and foam after drying were moisture content from 2 to 7%, ash from 13 to 17%, protein content from 22 to 30%, lipids from 0.6 to 4% and total titratable acidity from 0.20 to 0.28% of tartaric acid. Wang & Singh and Midilli models were recommended for describing the drying kinetics. The use of foam mat promoted higher values of effective diffusion coefficient and activation energy and lower values of enthalpy and entropy, thus enhancing the reduction of drying time.

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Section: Physicochemical Characterizationsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Fits of Models and Thermodynamic Properties in Drying of Mass of Jambu Leaves

Gomes¹,

Resende²,

Sousa³

et al. 2022

Preprint

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“…On the other hand, Roberto et al [ 22 ] observed higher values of moisture content (94.12%) for O. basilicum . Other plant species, typical from the Amazon region, had high moisture contents, such as jambu ( Acmella oleracea ) (92.99%) [ 23 ] and chicory ( Eryngium foetidum ) (87%) [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.

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“…This compound gives the vegetable a flavour with functional properties and astringent characteristics. The leaves have about 89 to 93% water, making it an extremely perishable product [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation of Carotenoids from Jambu Leaves (Acmella oleracea) during Convective Drying

Moura

Sousa

Martins

et al. 2023

Foods

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Jambu (Acmella oleracea) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits of these compounds. This study investigated the effect of the Jambu leaves’ drying temperature on the carotenoid composition. It was performed previously by screening 16 plants from different localities based on the total carotenoid content. The process of drying by convection was carried out at temperatures of 35, 40, 50, and 60 °C in an air circulation oven, at an air velocity of 1.4 m/s−1 and a processing time of ~20 h. The drying data were fitted to six mathematical models and the quantification of the carotenoid retention was determined by HPLC-DAD. The study demonstrates that the carotenoid content among the samples collected from the 16 producers varied by 72% (lower—175 ± 16 μg/g, higher—618 ± 46 μg/g). Among the models, the Page model was found to be the most suitable model to explain the variation of the experimental data. The drying process at 40 °C reduces the Jambu leaves’ carotenoid content significantly (p < 0.05) (All-trans-β-carotene—86 ± 2 μg/g, All-trans-lutein—141 ± 0.2 μg/g) but does not alter the carotenoid profile. The occurrence of similar reduction behavior was observed for the different carotenoids at all the temperatures studied. The drying process at 35 °C was the condition that ensured the highest retention of carotenoids, and also a product classified as a very high source of carotenoids (total carotenoids—748 ± 27 μg/g, vitamin A—17 ± 1 μg RAE/g). Thus, this study concludes that a temperature of 35 °C for 14 h (air velocity—1.4 m/s−1) is the best drying condition for Jambu leaves using a low-cost dryer and as a possibility for the preservation and marketing of this Amazonian raw material.

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Comparison of powdered and fresh jambu (Acmella oleracea)

Cited by 5 publications

References 23 publications

Fits of Models and Thermodynamic Properties in Drying of Mass of Jambu Leaves

Fits of Models and Thermodynamic Properties in Drying of Mass of Jambu Leaves

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Thermal Degradation of Carotenoids from Jambu Leaves (Acmella oleracea) during Convective Drying

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