Drying of Lemon Myrtle (<i>Backhousia citriodora</i>) Leaves: Retention of Volatiles and Color

Buchaillot, Amandine; Caffin, Nola; Bhandari, Bhesh

doi:10.1080/07373930802683740

Cited by 73 publications

(41 citation statements)

References 26 publications

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“…Therefore, the air drying temperature of 40 C was recommended as the best compromise for good retention of citral without unacceptable color degradation. [24] Accelerating the drying process by increasing drying temperature or microwaving can aid in color retention but may cause more essential oil loss. [19][20][21]25] The current and previous research results indicate that an optimization study must be done to determine the optimum drying conditions to retain the original color and essential oil content of aromatic and medicinal plants.…”

Section: Resultsmentioning

confidence: 99%

Peppermint Drying Performance of Contact Dryer in Terms of Product Quality, Energy Consumption, and Drying Duration

et al. 2011

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TurkeyDrying is a commonly used postharvest operation for medicinal and aromatic plants. Their high initial moisture contents, requirement of moderate drying temperatures, and quick deterioration of their quality attributes make their drying processes energy intensive and time consuming. These properties may also cause the dried product to be of heterogeneous quality. A contact dryer that transferred energy to drying plants mainly by heat conduction was developed and tested by mixing or not mixing batches of 15 kg of chopped peppermint plants. The contact dryer had three main operational units: a drying table, a mobile mixing/aeration car, and a control panel. The contact dryer was operated with one of four drying programs. All programs affected the completion duration of drying, essential oil content, and dried product color differently. The shortest drying time (15 h) was obtained using the drying program of gradually increased water temperature from 55-60 to 75-80 C in 6 h and mixing/aeration. However, mixing and aeration changed the product color slightly more and partially increased essential oil loss. These drawbacks can be alleviated by selecting the appropriate duration of mixing and aeration. The menthol and menthone percentages of fresh peppermint essential oil ranged from 31.02 to 34.02% (average value: 32.52%) and 23.23 to 26.47% (average value: 24.85%), respectively. The menthol and menthone percentages of dried peppermint essential oil ranged from 22.74 to 42.07% and from 8.95 to 21.76%, respectively. The significant variations in the essential oil composition of dried peppermint leaves within replications were possibly caused by the variations associated with the age and cutting order of fresh peppermint plants at harvest. INTRODUCTIONDrying has been a widely used preservation method for agricultural materials and foods since ancient times. The success and sustainability of a drying process are controlled by the quality retention of dried products, specific energy consumption, ability to dry different wet materials, and investment=operational cost. [1][2][3] Successful drying processes can be defined as removing unnecessary water from the materials or foods as fast as possible while preserving product quality and minimizing energy consumption. Using alternative energy sources to operate a dryer, reducing the cost of a dryer, and the use of a dryer for various wet materials influence the environmental and economical sustainability of a dryer. A universal dryer with all of the preferred financial, operational, and environmental attributes has not been developed because each material usually requires unique drying conditions and industrial locations around the world face different financial and technologic conditions. Therefore, many types of dryers (over 400) using various drying methods have been developed and used in industry and agriculture. [3] Specific energy consumption, which is the amount of the energy used to remove 1 kg water from a wet material, is used for cost-effective operation of indu...

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Section: Resultsmentioning

confidence: 99%

Peppermint Drying Performance of Contact Dryer in Terms of Product Quality, Energy Consumption, and Drying Duration

et al. 2011

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“…The combination of drying time and temperature is the defining factor for the change in color during forced-air drying. Drying temperatures below 50°C are recommended for drying of aromatic plants to avoid color degradation, for example in tarragon [97] and lemon myrtle [74]. In contrast, dill and parsley retain better color when air-dried at 60°C compared to 50°C [98].…”

Section: Organoleptic Characteristicsmentioning

confidence: 97%

“…The latter may be attributed to the formation of a crust layer at the surface called a ''partially dried surface EO essential oil Food Eng Rev layer'' that limits the diffusion of high-molecular-weight volatiles and the loss of volatile components. The described layer is formed earlier at higher temperatures, so the conditions that improve plant materials drying are the most protective of the volatile compounds content [23,74]. Minimization of the drying time is therefore crucial, and microwave drying is advantageous in reducing it significantly.…”

Section: Essential Oilmentioning

confidence: 98%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material's character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.

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“…The relative value was calculated in accordance with (5), with a relative value closer to 1.0 being more ideal in terms of drying performance. Figure 6 shows that the extraction yield and monoterpene content are close to 1.0 when drying is performed at mild temperatures (assays 1, 3, and 5).…”

Section: Effects On Volatile Compounds Gc-ms Analysismentioning

confidence: 99%

“…Both locally and internationally, numerous researchers have attempted to study the influence of drying on the quality of various products, corroborating the importance of additional studies in this area [2][3][4][5][6][7][8]. These reports include those on Australian nectarines [4], lemon myrtle leaves (Backhousia citriodora) [5], oregano (Origanum vulgare) [2], lemon verbena (Lippia citriodora) [6], curry leaves (Murraya koenigii L. Spreng.)…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifoliusRaddi)

Silva

Fileti

Foglio

et al. 2017

Journal of Food Quality

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Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35-75 ∘ C) and air velocity (0.3-0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55 ∘ C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.

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Drying of Lemon Myrtle (Backhousia citriodora) Leaves: Retention of Volatiles and Color

Cited by 73 publications

References 26 publications

Peppermint Drying Performance of Contact Dryer in Terms of Product Quality, Energy Consumption, and Drying Duration

Peppermint Drying Performance of Contact Dryer in Terms of Product Quality, Energy Consumption, and Drying Duration

Drying Technologies: Vehicle to High-Quality Herbs

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifoliusRaddi)

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