Effect of different drying modes on phenolics and antioxidant potential of different parts of wild pomegranate fruits

Hamid, .; Thakur, N. S.; Thakur, Abhimanyu; Kumar, Pradeep

doi:10.1016/j.scienta.2020.109656

Cited by 19 publications

(10 citation statements)

References 28 publications

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“…Além da composição fenólica características sensoriais e físicas também são largamente conservadas quando utilizado a liofilização, a casca da romã liofilizada apresentou valores de cor para L*, a* e b* maiores que as cascas secas em gabinete mecânico, isso pode ser explicado pela alta temperatura utilizada na secagem com gabinete o que pode levar ao escurecimento do flavedo, diminuindo desta forma o brilho de cor avermelhada presente na casca da romã, muito atrativo sensorialmente (Hamid et al, 2020).…”

Section: Introductionunclassified

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

Andrade

Ferreira

Lima

et al. 2021

RSD

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Esse estudo objetivou-se avaliar as características físico-químicas do pó de Araçá-boi liofilizado, e o comportamento higroscópico utilizando isotermas de adsorção e diferentes modelos matemáticos. As formulações da polpa de Araçá-boi com diferentes concentrações de maltodextrina (14, 21 e 28%) foram congeladas em freezer à -18 °C, em seguida, desidratadas em liofilizador de bancada. Foram determinados os parâmetros de teor de água, sólidos totais, pH e acidez titulavel. As isotermas de adsorção de água do pó de Araçá-boi nas temperaturas de 25, 30 e 35 °C foram determinadas usando o método especial indireto estático, utilizando o higrômetro Aqualab, para medir a atividade de água. Os modelos de Henderson, Oswin, Halsey, GAB e Peleg foram ajustados às isotermas de adsorção de água utilizando regressão não linear. A partir do coeficiente de determinação (R2) e do desvio percentual médio (P), verificou-se que, entre os modelos estudados e considerando as temperaturas testadas, os valores de R2 obtidos em GAB, Halsey e Peleg estão tão próximos entre si que, no pior dos casos, não superam 0,9% de diferença. A melhor representação matemática das isotermas foi obtida pelo modelo de GAB, uma vez que apresentou os menores valores para Xm, sendo, portanto, o modelo que melhor explica o ganho de água.

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Section: Introductionunclassified

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

Andrade

Ferreira

Lima

et al. 2021

RSD

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“…The lowest antioxidant capacity value was obtained from the sample dried with HAD in all methods. This result can be explained by the degradation of phenolic compounds with antioxidant capacity in the long drying period and the presence of oxygen during HAD (Hamid et al, 2020). Therefore, these results indicated that UAVD can be preferred as an alternative method to HAD in terms of preserving total bioactive compounds and antioxidant activity.…”

Section: Total Bioactive Compoundsmentioning

confidence: 90%

Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Ozay-Arancioglu

Bekiroğlu²,

Karadağ³

et al. 2022

Food Sci. Technol

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This study aimed to investigate the effect of different drying methods on the drying kinetic, total bioactive content, in-vitro bioaccessibility of bioactive compounds, and color and microstructural properties of pomegranate arils. Drying methods significantly affected all selected parameters of dried pomegranate arils (P<0.05). Freeze-drying (FD) showed higher bioactive compounds, lower shrinkage, and better color quality than those of other samples. Ultrasound-assisted vacuum drying (UAVD) showed lower drying times, lower shrinkage, and higher bioactive compounds than vacuum drying (VD) and hot air drying (HAD). The ABTS, CUPRAC, and DPPH results were 34.53-63.71 μmol TE/g, 29.70-61.60 μmol TE/g and 64.82-93.69% DPPH radical scavenging activity, respectively. Also, the highest values of antioxidant capacity for all methods were obtained from the samples dried with FD followed by UAVD, VD, and HAD. The recovery of TPC in dried and fresh samples changed from 2.58% (fresh pomegranate) to 10.32% (vacuum-dried pomegranate). The recovery of TPC for freeze-dried samples (2.62%) was closest to the fresh ones and VD showed the highest TPC recovery. This study suggested that UAVD and VD should be used as alternative methods to HAD due to higher bioactive compounds retention, better color and surface quality, and higher recovery of bioactive compounds.

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“…Hamid et al [82] studied the effect of different drying methods (natural sun, solar tunnel, mechanical cabinet, oven, lyophilization) on the antioxidant activity of various part of pomegranate fruit (aril, pomace, flavedo and albedo) to be utilized in pharmaceutical and nutraceutical industry (Table 2 Entry 3). TPC and total flavonoid content (TFC), together with metal chelating content, were generally lowered by all the drying processes that use hot air in comparison with low temperature lyophilization.…”

Section: Processed Food By Sun: Ovens and Dryersmentioning

confidence: 99%

Solar Cookers and Dryers: Environmental Sustainability and Nutraceutical Content in Food Processing

Battocchio

Bruni

Nicola

et al. 2021

Foods

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This work reviewed the state of the art concerning solar cookers and dryers used in food processing. The general description of solar cookers and dryers was presented, with a specific attention to the equipment where the cooking takes place with the contribution of the direct sunlight. Some insight about the history of design and development of devices that use solar light to process food were provided. The possibility to store the heat produced by solar light using Phase Change Materials was analyzed. Moreover, some “case-studies” were revised and discussed, in which solar light is efficiently used to dry or cook food, focusing on the quality of the food in terms of nutraceuticals content. The analyzed literature points out the necessity for further research about the effects produced by direct solar rays on different foods. The reliable data on this aspect will allow assessment of the quality of food transformation by solar cookers and dryers, adding a strong incentive to the development of such devices, up to now primarily motivated by energy-saving and environmental issues.

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Effect of different drying modes on phenolics and antioxidant potential of different parts of wild pomegranate fruits

Cited by 19 publications

References 28 publications

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Solar Cookers and Dryers: Environmental Sustainability and Nutraceutical Content in Food Processing

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