Determination and modelling moisture sorption isotherms of dehydrated butterfly-pea (Clitoria ternatea L.) flower powder

Hawa, La Choviya; Efendi, None Mohamad; Ubaidillah, Ubaidillah; Yulianingsih, Rini

doi:10.1088/1755-1315/924/1/012010

Cited by 5 publications

(4 citation statements)

References 21 publications

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“…The results of the prediction model show that the higher the temperature, the water content of the monolayer increases [3], [17], [28], [32]. This phenomenon contradicts the results of several published reports [2], [17], [23], [33], [34].…”

Section: Monolayer Moisture Contentcontrasting

confidence: 60%

“…The sorption test was determined at a conditioning temperature of 5 o C, 10 o C and 25 o C using the static gravimetric method [2], [3]. This method uses five saturated solutions and can condition aw treatments, as shown in Table 1.…”

Section: Adsorption Proceduresmentioning

confidence: 99%

“…Many agricultural products have been reported related to moisture sorption isotherm studies. Commodities that have been studied include butterfly-pea flower powder [3], dried butterfly-pea flowers [4], safflower petals [5], camellia oleifera [6], orange leaves [7], rosemary leaves [8], bay laurel leaves [9], mint leaves [10], longan [11], tomato pulp [12], jambolan [13], sorghum [14], lemon peel [15], potato [16], and modified cassava [17]. However, information on the sorption isotherms of barlin bananas is limited.…”

Section: Introductionmentioning

confidence: 99%

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Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder

Efendi¹,

Hendrawan²,

Hawa³

et al. 2023

World J. Adv. Res. Rev.

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Moisture sorption of dried overripe barlin banana powder using the static gravimetric method. The materials were conditioned at 5, 10, and 25 oC with a water activity range of 0.16 to 0.86. Five mathematical models to describe the suitability of the phenomenon of adsorption experimental data using non-linear regression. The thermodynamic properties such as isosteric heat and Gibbs free energy are evaluated in this paper. The experimental results indicated that the equilibrium moisture content of dried overripe barlin banana powder increased with increasing water activity and decreasing temperature. The results of the model are based on the goodness of fit, and the Peleg model is the most suitable for describing the adsorption phenomenon with the type II sigmoidal shape. Monolayer moisture content and adsorption surface area using the GAB model are in the range of 6.18-7.81%d.b and 219.09-246.39 m2/g d.b, respectively, which increases with increasing temperature. Moreover, isosteric heat decreases with an increase in equilibrium moisture content and is opposite to the value of Gibbs free energy. In addition, the hygroscopicity of the dried overripe barlin banana powder increased with temperature and water activity.

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Section: Monolayer Moisture Contentcontrasting

confidence: 60%

Section: Adsorption Proceduresmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder

Efendi¹,

Hendrawan²,

Hawa³

et al. 2023

World J. Adv. Res. Rev.

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“…The determination of discoloration area was conducted once when moisture equilibrium was achieved. Technical retrieval refers to Hawa et al [17].…”

Section: Discolorationmentioning

confidence: 99%

Vacuum Application with Water Jet Technology in Drying Button Mushrooms (Agaricus bisporus)

Hawa¹,

Efendi²,

Habibah³

2023

fst

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Button mushroom (Agaricus bisporus) is the most popular mushroom commodity in the world because of its deliciousness, texture, and nutritional value. However, the high water content in this product makes it perishable so that drying as a preservation method is needed. The present study aims to evaluate the vacuum drying method based on water jet technology by observing the physical quality and drying kinetics of slice button mushrooms. Drying was controlled with a constant pressure of 130 mbar with temperature variations of 50, 60, and 70 o C. The sample used was slice button mushroom with a thickness of 5 mm which was blanched in ascorbic acid solution. The results showed that vacuum drying can reduce water content up to 6.01-15.15 % (w.b.) with an average drying rate of 0.17-0.18 % (w.b.)/min. ANOVA test showed that the variation of drying temperature and blanching treatment had a significant effect on all observed physical parameters (moisture content, surface area, hardness, and color). At the end of drying, changes in physical parameters were observed, including surface area (19.98-38.45%), hardness (54.45-536.95 g), and color with indicators L* (25.45-71.01), a* (-2.52-15.44), and b* (5.63-29.38), whiteness (22.11-71.19%), and the best drying kinetics prediction models are the Two-term and Wang-Singh models.

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Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

Al‐Maqtari,

Othman,

Mohammed

et al. 2024

Food Science & Nutrition

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Artemisia abyssinica and Artemisia arborescens are unique plants that show significant bioactive properties and are used for the treatment of a variety of diseases. This study assessed the nutritional values, functional properties, chemical composition, and bioactive attributes of these plants as functional nutritional supplements. Compared to A. arborescens, A. abyssinica had higher fat (4.76%), fiber (16.07%), total carbohydrates (55.87%), and energy (302.15 kcal/100 g DW), along with superior functional properties, including higher water and oil absorption capacities (638.81% and 425.85%, respectively) and foaming capacity and stability (25.67% and 58.48%). The investigation of volatile compounds found that A. abyssinica had higher amounts of hotrienol (4.53%), yomogi alcohol (3.92%), caryophyllene (3.67%), and carvotanacetone (3.64%), which possess anti‐inflammatory, antimicrobial, and antioxidant properties. Artemisia abyssinica contributed over 30% of the recommended dietary intake (RDI) of amino acids. It displayed superior levels of sodium (31.46 mg/100 g DW) and calcium (238.07 mg/100 g DW). It also exhibited higher levels of organic acids, particularly malic acid, butyric acid, and succinic acid, compared to A. arborescens. Fatty acid analysis revealed palmitic and linoleic acids as primary components in both plants, with A. abyssinica having a higher palmitic acid content. Artemisia abyssinica also had higher vitamin C and thiamine levels. Although A. arborescens showed the highest total phenolic content (TPC), antioxidant activity, and capacity, A. abyssinica demonstrated acceptable efficiency in TPC and antioxidant content. These findings highlight the potential of both Artemisia species, particularly A. abyssinica, as valuable sources of nutrients and bioactive compounds for various applications.

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Determination and modelling moisture sorption isotherms of dehydrated butterfly-pea (Clitoria ternatea L.) flower powder

Cited by 5 publications

References 21 publications

Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder

Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder

Vacuum Application with Water Jet Technology in Drying Button Mushrooms (Agaricus bisporus)

Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

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