Effects of microwave blanching conditions on the quality of green asparagus (<i>Asparagus officinalis</i> L.) butt segment

Nguyen, Thi‐Van‐Linh; Tran, Thi Yen Nhi; Lam, Duc Tri; Bạch, Long Giang; Nguyen, Duy Chinh

doi:10.1002/fsn3.1199

Cited by 31 publications

(20 citation statements)

References 33 publications

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“…The results show that there is a difference in color at the three levels of drying surveyed. Higher drying temperature seemed to induce the darker the color of the dried product, reducing the product's sensory properties (Nguyen et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Study of jelly drying cashew apples (Anacardium occidentale L.) processing

Dao

Nguyen

et al. 2021

Food Science & Nutrition

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Cashew apples, a by‐product accrued during the manufacture of cashew nuts, have abundant nutritional values but are not widely utilized due to the presence of substances that cause acrid taste. In this study, we attempted the production of a dried jelly cashew apple product and optimized three main processing stages including blanching, osmotic, and drying. The results showed suitable conditions at 6 mm thickness in the blanching process. The osmotic process recorded a temperature of 35°C, within 1.5 h, the ratio of sugar syrup/ingredient 2:1 with sugar syrup 60 Bx, and the addition of 0.6% citric acid on the total weight of ingredients and 0.02% CaCl2. The drying process at 55°C within 267 min had the highest ascorbic acid content (TAA), total phenolic content (TPC), and content of tannin compounds (TTC) retention. These parameters refer to a product that has good organoleptic acceptability in terms of taste, acrid content, and a high ability to retain major nutrients. Furthermore, the product recovery efficiency is 21.45%. Jelly drying cashew apples (JDC) are formed to help take advantage of by‐products, contributing to adding value for the cashew industry.

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Section: Resultsmentioning

confidence: 99%

Study of jelly drying cashew apples (Anacardium occidentale L.) processing

Dao

Nguyen

et al. 2021

Food Science & Nutrition

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“…The vapor is an important heat carrier. Microwave processing technology with steam as the primary carrier is widely used in enzyme sterilization and drying of agricultural products (Guzik et al., 2021; Nguyen et al., 2019).…”

Section: Research Progress In Microwave Heating With Steam As Carriermentioning

confidence: 99%

Research progress in fluid and semifluid microwave heating technology in food processing

et al. 2022

Comp Rev Food Sci Food Safe

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Microwave is a form of electromagnetic radiation that has high penetration and heating efficiency in food processing. Uneven heating is the main problem of microwave processing, especially in solid foods. Fluid and semifluid media, which are good carriers in microwave processing, have uniform dielectric properties and good material fluidity. Herein, we review the development, application prospects, and limitations of microwave in fluid and semifluid food processing and the research progress in microwave heating with steam as carrier. The mixture of generated steam and tiny micro droplets from food material under the action of microwave can absorb microwave and transfer heat evenly, which effectively improves the uniformity of microwave heating. Due to the relatively uniform dielectric properties and consistent texture of fluid and semifluid food materials, uneven heating phenomenon during their microwave processing can be significantly inhibited. Based on the development of microwave heating technology and equipment design, the microbial inactivation and enzyme inhibition in fluid and semifluid food were improved and food product with better retention of nutrients and sensory profile were produced. Also, microwave radiation can be used to prepare the printing material or process the printed product for 3D food printing, which enhances the added value of 3D printed products and the personalization of food manufacturing. In future research, intelligent control technology can be applied in the microwave processing of fluid and semifluid food materials for various applications. Therefore, the processing conditions can be adjusted automatically.

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“…However, the content of biologically active ingredients will not continue to increase once a balance has been reached. 18 Therefore, based on the results of the survey, we selected an appropriate material/solvent ratio of 1/40 (g/mL) for extraction.…”

Section: Effect Of Material/solvent Ratio On Cjr Extraction Processmentioning

confidence: 99%

Effects of Various Processing Parameters on Polyphenols, Flavonoids, and Antioxidant Activities of Codonopsis javanica Root Extract

Pham

Nguyen

Toàn

et al. 2020

Natural Product Communications

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The root of a ginseng-like plant named Codonopsis javanica is a valuable ingredient in folk medicine with diverse biological properties and has been used in treatments for various diseases, including leukemia, inflammation, and hepatitis. This study aimed to optimize various parameters related to the extraction process of C. javanica root (CJR) with respect to total phenolic content (TPC), total flavonoid content, and antioxidant activities of the obtained CJR extract. We first performed a series of single-factor investigations taking drying conditions and different extraction parameters such as material size, extraction solvent, solvent concentration, extraction temperature, material/solvent ratio, extraction cycle, and stirring speed as varying factors. Then, a response surface methodology procedure was adopted with a central composite design to optimize further the extraction process in order to maximize the TPC. We found that the use of convection drying at 70 °C for 8 hours gave the extract with the highest TPC and antioxidant activities. Optimal extraction parameters were found as follows: ethanol with a concentration of 56.0% as the solvent, material-to-solvent ratio of 1/38.0 g/mL, extraction time of 67.2 minutes, material size ≤0.5 mm, temperature 60 °C, through 1 extraction cycle, and with a stirring speed of 300 rpm. Under the optimized conditions, the experimental value for TPC was 2.9 mg gallic acid equivalent (GAE)/g dry weight (DW), which is reasonably close to the value predicted by the model (2.8 mg GAE/g DW). The half-maximal inhibitory concentration (IC50) values determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid free radical tests of the CJR extract obtained under optimal conditions were 1042.3 and 299.0 µg/mL, respectively.

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Effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segment

Cited by 31 publications

References 33 publications

Study of jelly drying cashew apples (Anacardium occidentale L.) processing

Study of jelly drying cashew apples (Anacardium occidentale L.) processing

Research progress in fluid and semifluid microwave heating technology in food processing

Effects of Various Processing Parameters on Polyphenols, Flavonoids, and Antioxidant Activities of Codonopsis javanica Root Extract

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