Drying of Salvia officinalis L. by hot air and microwaves: dynamic desorption isotherms, drying kinetics and biochemical quality

Jebri, Monia; Desmorieux, Hélène; Maaloul, Aya; Saadaoui, Ezzeddine; Romdhane, Mehrez

doi:10.1007/s00231-018-2498-9

Cited by 21 publications

(12 citation statements)

References 30 publications

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“…Hereafter, the effective diffusivity factors ( D 0 ) present a significant variation between samples dried by ultrasonically convective, microwave drying, hot‐air convective, freeze, infrared drying processes ( p < .05). Interestingly, the obtained activation energy values ( E a ) were comparable to these found for other drying fruit and legume slices (Jebri et al., 2019; Wang et al., 2019; Zhu & Shen, 2014).…”

Section: Resultssupporting

confidence: 83%

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Chouaibi

Snoussi

Attouchi

et al. 2021

J. Food Process. Preserv.

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In this study, different drying processes (hot‐air convective drying, microwave drying, ultrasonically assisted convective drying, freeze‐drying, and infrared drying) were applied to dry the eggplant slices. Therefore, the Newton (infrared drying), Page (hot‐air convective drying, freeze‐drying, and microwave drying), and modified Page (ultrasonically assisted convective drying) are the best models to describe the drying kinetics of eggplant slices. Furthermore, the effective moisture diffusivities (Deff) varied significantly from 1.16 × 10−10 (freeze‐drying) to 3.31 × 10−8 m2/s (microwave drying) (p < .05). Besides, the highest and lowest activation energy values were observed in the samples treated with freeze‐drying (38.80 kJ/mol) and ultrasonically assisted convective drying (23.87 kJ/mol), respectively. Moreover, the effect of the drying processes on the kinetic degradation and formation of bioactive compounds, HMF, enzymatic browning index, color parameters as well as on the antioxidant activity was investigated. Then, the Weibull model was proven be the best to better fit the polyphenols and flavonoids data. Novelty impact statement Five drying processes were applied to dry Tunisian eggplant slices. The ascorbic acid, anthocyanin, polyphenol and flavonoid amounts were determined during the drying of Tunisian eggplant slices. The freeze‐drying process was selected as the best method to preserve the dried eggplant.

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Section: Resultssupporting

confidence: 83%

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Chouaibi

Snoussi

Attouchi

et al. 2021

J. Food Process. Preserv.

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“…A significant loss of phenolic compounds was observed during the drying process (P<0.05), and this loss was higher at low infrared power (56.16 %). The high reduction in TPC in sage leaves during the drying process was previously reported from previously published studies [19,28]. Sadowska, Kopeć et al [28] reported that fresh sage leaves had the highest level of polyphenols (1,773.20 mg/100 fresh weight-chlorogenic acid equivalent).…”

Section: Change In Tpc and Aasupporting

confidence: 53%

“…Sadowska et al 2017 dried sage leaves under natural conditions, and with convective drying and freeze drying. They investigated that drying time and bioactive properties were strongly affected on drying conditions [19]. Jonas et al (2021) investigated the effect of oven drying conditions on the key aroma content of sage leaves [20].…”

Section: Introductionmentioning

confidence: 99%

Effect of the different infrared levels on some properties of sage leaves

Kayacan

Atık

Akman

et al. 2023

CI&CEQ

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This study aims to investigate the effect of different infrared powers (IP) (38, 50, 62, 74, and 88 W) on drying kinetics, total phenolic content (TPC) and individual phenolics, antioxidant activity (AA) and antibacterial activity, and color quality of sage leaves. IP level significantly affected (p<0.05) drying kinetics and bioactive contents and color quality of sage leaves. Higher TPC and AA were obtained from the sample dried at 88 W. Rosmarinic acid, caffeic acid, gallic acid, and luteolin were found as major phenolic compounds and their higher levels were obtained from the samples dried at IP level of 88 W. All samples showed antibacterial activity on test pathogens. A higher correlation was observed between TPC, rosmarinic acid level, and antibacterial activity (P>0.80). This study suggested that sage leaves should be dried at 88 W regarding lower drying times and color changes, lower phenolic degradation, and higher antibacterial activity.

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“…Hot air drying is very energy intensive, has low drying efficiency, and causes serious damage to the color, flavor, nutritional value, and rehydration capacity of the dried products (Ashtiani et al, 2018;Zhang et al, 2011). To overcome the limitations of only microwave drying or only hot air drying techniques, microwave-hot air combination was used (Jebri et al, 2019;Wang et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

Jing

Yang

et al. 2021

Food Science & Nutrition

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Drying of Salvia officinalis L. by hot air and microwaves: dynamic desorption isotherms, drying kinetics and biochemical quality

Cited by 21 publications

References 30 publications

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Influence of drying processes on bioactive compounds profiles, hydroxymethylfurfural, color parameters, and antioxidant activities of Tunisian eggplant (Solanum melongenaL.)

Effect of the different infrared levels on some properties of sage leaves

Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

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