Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

Qin, Yanting; Duan, Zhenhua; ZHOU, Siyun; Wei, Zhenzhen

doi:10.1590/fst.37422

Cited by 8 publications

(6 citation statements)

References 20 publications

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“…A similar kind of diminishing trend in carbohydrates and reducing sugars has also been reported in different cultivars of rice bran microwave-roasted at 750 watts for 9, 12, and 15 minutes (Garcia et al, 2012). However, an increase in soluble sugar content in persimmon slices microwaved at 280, 350, 420, 490, and 560 watts has been reported by Qin et al (2022). Microwave cooking at 800 watts for 5 minutes has also been reported to increase the reducing sugar content and different soluble sugars in sweet potatoes (Chen et al, 2017).…”

Section: Phytochemical Analysissupporting

confidence: 78%

Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran

Chowdhury,

Kumar,

Kumar

et al. 2024

Preprint

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The current study delves into the impact of microwave treatment with different wattage and durations on phytoconstituents, antioxidant status, anti-nutritional factors (ANFs), and metabolite profiles of de-oiled rice bran. The total phenolics and flavonoids exhibited both up- and down-regulation based on specific microwave parameters, while an overall up-regulation in flavonol content was observed across all treated groups compared to the control. The DPPH and ABTS free radical scavenging activity, total antioxidant capacity, FRAP, CUPRAC, metal chelating activity, and ascorbic acid content were enhanced in most of the microwaved samples; however, longer microwave exposure at higher wattage led to their diminution. A treatment-specific reduction was observed for ANFs, viz., condensed tannin, oxalate, and phytate. HR-MS-based untargeted metabolomics revealed diverse primary and secondary metabolites that clustered in a group-specific manner, indicating prominent group-wise metabolite variations. Analyses of discriminating metabolites revealed non-significant differences in the overall levels of phenolics, flavonoids, vitamins and cofactors, sugars, amino acids, terpenoids, fatty acids, and their derivatives among the various treated groups compared to the control; however, several individual metabolites within these metabolite classes differed significantly. The current findings suggest that optimized microwaving of de-oiled rice bran can enhance phytochemicals and antioxidants while improving the metabolite profile.

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Section: Phytochemical Analysissupporting

confidence: 78%

Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran

Chowdhury,

Kumar,

Kumar

et al. 2024

Preprint

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“…When apple sticks were dried at 1w/g MWPD, the drying time was reduced by 50% when compared to drying at 0 MWPD. The drying time decreased by increasing microwave power, while it increased by lowering the microwave power (Qin et al, 2022). Using microwave energy during the drying process boosted moisture evaporation.…”

Section: Resultsmentioning

confidence: 99%

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

Haneef,

Garièpy,

Raghavan

et al. 2023

Braz. J. Food Technol.

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Apple (Malus Demestica cv. Cortland) is a perishable fruit due to its high moisture content. In this study, apple sticks were dried to increase their shelf life. Osmotic dehydration was used as pretreatment followed by microwave-assisted hot air drying (MAHD) at different temperatures (45 ºC, 55 ºC, 65 ºC) and microwave power densities (0, 0.5, 1 W/g). Optimum process parameters were estimated by the central composite design of response surface methodology (RSM). The results showed that the temperature and power density had a significant effect on response variables. Optimum conditions of moisture content (9.54%), time (100 minutes) and change in color (7.54) were found at 65 ºC and 1 W/g microwave power density (MWPD). Then the samples dried at optimum conditions were stored at ambient temperature and analyzed for color, moisture content, texture and total fungal count at regular intervals for 75 days. The results showed a non-significant change in color and fungal counts from 10.45 to 10.73 and from 0.45 to 0.69 log cfu/g respectively, and a significant decrease in moisture content from 10.11% to 5.69% was observed from 0 to 75 days. While increasing firmness resulted in increased force and energy to the breaking point and micrographs of electron microscope showed shrinkage in cell structure along with storage. The brittleness of apple sticks increased significantly during storage but remained acceptable till the end of 75 storage days.

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“…Steaming and frying, are the traditional ways in China to process green vegetable or tea products. Air heating with electric ovens and microwaves has also been used to process plants in recent years (Rocha et al, 2011;Thamkaew et al, 2021;Qin et al, 2022). The microwave process is considered a better method as it can avoid browning, reduce drying duration, and control undesirable biotransformation in foods (Rodríguez-Lora et al, 2022;Vadivambal & Jayas, 2007;Aydar, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of pre-processing on the active compounds before drying Eucommia ulmoides leaves

et al. 2023

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Aiming to provide a new way that preserves more active components in Eucommia ulmoides (EU) leaves, this paper utilizes 4 methods, i.e., microwave, steam, air heating, and frying, to process EU leaves before drying, and their respective effects on the leaves were evaluated. The antioxidant activity of EU leaves in vitro was measured by the DPPH free radical method; the contents of total flavonoids (TFC) and total phenols (TPC) were analyzed by spectrophotometry; and the contents of main active components were determined by high-performance liquid chromatography (HPLC). The results showed the pre-process improved the quality of the EU leaves. As a simple and fast process, the microwave process is the most effective technique in the retention of flavonoids and four active ingredients except aucubin. High power (800 W) and short time (2.5 min) are more conducive to the retention of active ingredients, with high antioxidant activity. Appropriate steam and frying processes also exhibited benefits for the active components. In particular, the samples treated with steam for 10 minutes showed great potential for industrial application with the highest antioxidant activity and polyphenol content. Therefore, proper pre-processing before drying should be conducted to effectively protect the active components of EU leaves.

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Effect of intermittent microwave drying on nutritional quality and drying characteristics of persimmon slices

Cited by 8 publications

References 20 publications

Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran

Optimization of microwave parameters to enhance phytochemicals, antioxidants and metabolite profile of de-oiled rice bran

Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks

Effects of pre-processing on the active compounds before drying Eucommia ulmoides leaves

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