Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

Chen, Qinqin; Li, Zhaolu; Bi, Jinfeng; Zhou, Linyan; Yi, Jianyong; Wu, Xiaoqing

doi:10.1016/j.lwt.2017.02.017

Cited by 99 publications

(78 citation statements)

References 33 publications

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“…Of course, even for the same drying method at different stages, it will show different drying dynamics characteristics, which is determined by the physical structure and chemical composition of the drying object. In general, FD was the most time-consuming and highest energy-consuming method among the five methods and the result was consistent with literature reports (Chen et al, 2017;Nemzer, Vargas, Xia, Sintara, & Feng, 2018;Samoticha, Wojdyło, & Lech, 2016;Yan et al, 2019).…”

Section: Moisture Content and Resupporting

confidence: 90%

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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The effects of hot air drying (HD), freeze‐drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and https://www.sciencedirect.com/topics/food-science/antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′‐azinobis (3‐ethylbenzo thiazoline‐6‐sulphonic acid) diammonium salt (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time‐consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze‐drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus.

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Section: Moisture Content and Resupporting

confidence: 90%

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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“…That suggested an overwhelming majority in the color rendition of the FGJ. Previous studies also confirmed that the FD method had best performance on color retention compared to the other drying methods (Chen et al, ; Jiang et al, ). The Δ E * values of the VD and SD FGJ had no obvious difference, which means that their colors are very close.…”

Section: Resultssupporting

confidence: 57%

Comparison of the quality of Chinese ginger juice powders prepared by different drying methods

Guo

Yang

Zang

et al. 2019

J Food Process Engineering

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In this study, ginger juice powders (GJPs) were obtained from ginger juice using vacuum drying, spray drying, vacuum microwave drying (VMD), and freeze‐drying (FD). The physical properties (water content, dissolving time, and color), chemical compositions (total volatiles, gingerols and shogaol, total phenolic content [TPC]), antioxidant activity, and aerobic bacteria content of the GJPs/redissolved ginger juice were determined and the effect of the drying processes on ginger juice was evaluated. The result showed that FD was optimal at retaining the color, gingerols, shogaol, and total volatiles of the ginger juice, while both VMD and FD could retain a high yield of TPC and the antioxidant activity of the ginger juice. It was also found that all the drying methods were effective in reducing the total aerobic bacteria of the ginger juice. This study proved that the four drying methods had very different effects on the quality of the ginger juice, among which FD was optimal for processing ginger juice. Practical applications In this study, four processing methods of ginger juice were compared by investigating the physical properties (water content, dissolving time, and color), chemical compositions (total volatiles, gingerols and shogaol, total phenolic content), antioxidant activity, and aerobic bacteria content of the different ginger juice powers prepared. The results will provide new reference for processing ginger.

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“…TPC of the dried CQ was determined by Folin-Ciocalteu method [5]. Dried CQ was ground and sieved through a 180 mesh screen.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

“…However, cell walls of CQ may be disrupted at high drying temperature. As a result, its oxidative and hydrolytic enzymes are released and its phytochemicals are degraded [5]. …”

Section: Quality Of the Dried Cqmentioning

confidence: 99%

Drying characteristics and quality evaluation in convective drying of Cissus quadrangularis Linn.

2018

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Abstract. This study aimed to investigate the effect of drying temperature (40, 60, 80, and 100C) on drying characteristics of Cissus quadrangularis Linn. (CQ) undergoing convective drying. Physical properties and phytochemicals of the dried CQ were also evaluated. CQ with the thickness of 5 mm was dried from about 10 to 0.1 g water/g dry matter. The results showed that increasing drying temperature increased drying rate (DR) and effective moisture diffusivity (D eff ) and consequently decreased drying time. The drying time, maximum DR, and D eff were in the ranges of 85-1920 min, 0.0059-0.0248 g water/g dry mattermin, and 0.7302-9.1281×10 -9 m 2 /s, respectively. Lower drying temperature could preserve quality of the dried CQ. Decreasing drying temperature resulted in greener and lower bulk density and shrinkage. The greatest total phenolic content (TPC) and quercetin content were obtained by drying the CQ at 60C.

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Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

Cited by 99 publications

References 33 publications

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Comparison of the quality of Chinese ginger juice powders prepared by different drying methods

Drying characteristics and quality evaluation in convective drying of Cissus quadrangularis Linn.

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