Hybrid drying of food and bioproducts: a review

Hii, Ching Lik; Ong, Sze Pheng; Yap, Jing Ying; Putranto, Aditya; Mangindaan, Dave

doi:10.1080/07373937.2021.1914078

Cited by 54 publications

(41 citation statements)

References 87 publications

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“…The impacts of various drying techniques were evaluated using four distinct approaches: hot air, spray, vacuum, and freeze drying. Maltodextrin (4.0–7.0 DE) was applied as a coating agent after extraction [ 13 ]. A mixture of maltodextrin and extract was obtained by mixing 5 g of maltodextrin with 100 mL of GSS aqueous extract.…”

Section: Methodsmentioning

confidence: 99%

Optimization of Ultrasonic-Assisted Bioactive Compound Extraction from Green Soybean (Glycine max L.) and the Effect of Drying Methods and Storage Conditions on Procyanidin Extract

Khonchaisri

Sumonsiri

Prommajak

et al. 2022

Foods

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Green soybean (Glycine max L.) seeds (GSS) are rich in various antioxidants and phytonutrients that are linked to various health benefits. Ultrasound-assisted extraction (UAE) technology was used for extracting the effective components from GSS. A response surface method (RSM) was used to examine the influence of liquid-to-solid ratio and extraction temperature on the bioactive compounds and antioxidant characteristics. The optimal conditions were a liquid-to-solid ratio of 25:1 and a UAE temperature of 40 °C. The observed values coincided well with the predicted values under optimal conditions. Additionally, the effects of drying methods on the procyanidins and antioxidant activities of GSS extract were evaluated. The spray-dried GSS extract contained the highest levels of procyanidins (21.4 ± 0.37 mg PC/g), DPPH (199 ± 0.85 µM Trolox eq/g), and FRAP (243 ± 0.26 µM Trolox eq/g). Spray drying could be the most time- and energy-efficient technique for drying the GSS extract. The present study also assessed the effects of storage temperature and time on procyanidins and antioxidant activities in GSS extract powder. Procyanidins were found to degrade more rapidly at 45 °C than at 25 °C and 35 °C. Storage under 25 °C was appropriate for maintaining the procyanidin contents, DPPH, and FRAP activities in the GSS extract powder. This study contributed to the body of knowledge by explaining the preparation of procyanidin extract powder from GSS, which might be employed as a low-cost supply of nutraceutical compounds for the functional food industry and pharmaceutical sector.

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Section: Methodsmentioning

confidence: 99%

Optimization of Ultrasonic-Assisted Bioactive Compound Extraction from Green Soybean (Glycine max L.) and the Effect of Drying Methods and Storage Conditions on Procyanidin Extract

Khonchaisri

Sumonsiri

Prommajak

et al. 2022

Foods

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“…The value of M eq (Eq. 2) was calculated using the Sigma-Copace equation, which was the equation that best tted the equilibrium moisture data of acerola residues in our previous work [11].…”

Section: ( ) ( )mentioning

confidence: 99%

“…Thus, it is necessary to submit these residues to an e cient dehydration process. In this way, combined drying techniques appears as an alternative to conserve the properties and the bioactive compounds present in this and other residues [10,11]. It is known that the dried product has great potential to generate food additives, which in turn will minimize malnutrition and hunger in last developed countries where it is produced [12], thus providing a better use of such residues, in addition to representing a great opportunity to improve food security.…”

Section: Introductionmentioning

confidence: 99%

“…In contrast, some studies have shown that packed bed dryers are unsuccessful in maintaining the homogeneous properties of the product along the bed [23][24][25]. A solution to this limitation in terms of energy e ciency, process economy and product quality may come from hybrid drying systems and the use of pretreatments [4,11,26]. Some studies have proposed the combination of different drying techniques, such as hot air-microwave, microwave-vacuum, and hot airinfrared [4,[24][25][26].…”

Section: Introductionmentioning

confidence: 99%

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Vacuum Microwave Drying of Acerola Residue: Effects of Pre-treatment and Operating Variables on Main Bioactive Compounds

Nogueira

Silva

Souza

et al. 2022

Waste Biomass Valor

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Even though the residue from the processing of acerola (Malpighia emarginata D.C.) has signi cant amounts of vitamin C and other bioactive compounds at the same level as the pulp and the juice of this fruit, it also has a high moisture content level (> 80%). In this work, the drying performance of acerola residue in a microwave oven combined with a vacuum environment was investigated. The effect of pretreatment with ethanol on this drying process was successfully analyzed, together with the in uence of main process variables on the moisture removal and the main bioactive compounds of this by-product of the fruit industry. The values obtained for the bioactive compounds after drying could be classi ed as intermediate concentrations, thus showing a good potential to be used as food additives. The growth of mesophilic bacteria, molds, and yeasts in acerola residues was not observed for the dried material at a nal moisture content below 26.2% (wb). Statement Of NoveltyThe high amounts of vitamin C and bioactive compounds with antioxidant activity in the residues from the processing of acerola justify the growing interest from the fruit processing industry in the development of appropriate techniques for its best use. In this work, a hybrid technology -vacuum microwave -and ethanol pre-treatment, was successfully used in the acerola waste drying. We achieved a shorter drying time and lower product surface temperature, while improved the moisture removal compared to other drying techniques used for this material. This technology is able to maintain the quality of acerola residues, prolonging their shelf life and providing safe moisture and water activity levels.

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“…These methods are promising prospects for the food industry. They can enhance the quality of the product, as well as improve the drying efficiency, reducing energy consumption and environmental impact [ 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage

et al. 2022

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Studies on herb chia (Salvia hispanica L.) are very limited. Therefore, the aim of this study was to assess how different drying methods and periods of storage affect the bioactive properties of the herb Salvia hispanica and to compare it with other species of sage (Salvia officinalis L. and Salvia sclarea L.). In fresh herbs, directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 °C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. Additionally, the basic chemical compositions of the herbs were analyzed. To the best of our knowledge, the content of total carotenoids and the quantitative polyphenol profile in Salvia hispanica and Salvia sclarea were evaluated for the first time. The obtained results showed that the barely investigated herb Salvia hispanica is rich in polyphenolic compounds and shows high antioxidant activity. In all the tested species, rosmarinic acid was the most abundant polyphenolic compound. The use of different drying methods allowed us to determine that freeze-drying was the most effective for preserving polyphenols and carotenoids. Long-term storage up to 12 months resulted in a gradual reduction in antioxidant activity and in the content of polyphenols and carotenoids.

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Hybrid drying of food and bioproducts: a review

Cited by 54 publications

References 87 publications

Optimization of Ultrasonic-Assisted Bioactive Compound Extraction from Green Soybean (Glycine max L.) and the Effect of Drying Methods and Storage Conditions on Procyanidin Extract

Optimization of Ultrasonic-Assisted Bioactive Compound Extraction from Green Soybean (Glycine max L.) and the Effect of Drying Methods and Storage Conditions on Procyanidin Extract

Vacuum Microwave Drying of Acerola Residue: Effects of Pre-treatment and Operating Variables on Main Bioactive Compounds

The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage

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