Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology

Jafari, Fatemeh; Movagharnejad, Kamyar; Sadeghi, E.

doi:10.1016/j.foodchem.2020.127423

Cited by 43 publications

(29 citation statements)

References 32 publications

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“…The total reduction of the moisture content for the samples dried under 300 W and 10 cm was 99%. A similar finding was also reported for eggplant slices dried under different infrared power levels (Jafari et al, 2020). However, the drying time taken was much higher than that of the C. nutans .…”

Section: Resultssupporting

confidence: 88%

Infrared drying of Clinacanthus nutans leaves

Abdullah

Yusof

Rukunudin

et al. 2022

Food Processing Preservation

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Clinacanthus nutans (C. nutans) herb is one of the medicinal herbal species from Acanthaceae family. This plant is native to tropical and subtropical Asian regions. It is mostly cultivated in Malaysia, Thailand, and Indonesia. In Thailand, C. nutans was initially invented as an antiviral cream and clinically proven to treat herpes simplex virus (HSV) and varicella-zoster virus (VZS) infections (Charuwichitrat et al., 1996;Jayavasu et al., 1992;Sangkitporn et al., 1995). The cream also exhibited anti-dengue property. Another vital medicinal benefit of the C. nutans herb is as an anticancer. Numerous studies have revealed the cytotoxicity and antiproliferative effects of C. nutans extract against various human cancer cell lines such as

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Section: Resultssupporting

confidence: 88%

Infrared drying of Clinacanthus nutans leaves

Abdullah

Yusof

Rukunudin

et al. 2022

Food Processing Preservation

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“… Martini et al (2021) reported that the total phenolic compounds and antioxidant activity of dark purple eggplant were higher in cooking eggplant as compared to the fresh eggplant. Drying eggplant using infrared method also improved the total phenolic compounds, potassium, and color properties of eggplant ( Jafari et al, 2020 ). However, the application of the eggplant to the meat products were not widely studied.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

Sembring¹,

Chin²

2021

Food Sci Anim Resour

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The objective of this study was to evaluate antioxidant activities of eggplant (EP) powder with different drying methods and addition levels to pork sausages to improve product quality.Antioxidant activities of EP with different drying methods, particle sizes, and solvents of extraction were determined. Freeze dried (FD) EP extracted with 100% ethanol had higher DPPH-RSA and total phenolic content (TPC) values than other drying methods. FD500 had the highest iron chelating ability (ICA) value. Oven-dried (OD) EP at 60C had the highest reducing power.Dried EP was added to sausages of six groups: control without EP, reference added with ascorbic acid, O1 and O2 added with 0.25% and 0.5% OD EP, respectively, and F1 and F2 added with 0.25% and 0.5% FD EP, respectively. Pork sausages added with O2 had the lowest TBARS and TPC values. These values increased during storage. Purge loss (%), lightness (L*), and redness (a*) values of F2 were lower than those of other groups, whereas sausages containing F2 had the highest yellowness (b*). pH values of sausages added with EP were increased regardless of the level of EP added. Hardness values of F2 were higher. However, there were no significant differences in other textural characteristics. Sausages added with EP had higher moisture and protein contents (%), but lower fat contents (%). These results indicate that EP powder could be used to retard lipid oxidation and inhibit microbial counts during storage time.

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“…The technology brings some advantages, such as quick and homogeneous heating of the material without heating the surrounding air [15] where the generated heat in a layer below the surface is transferred to the material's center and surface. Additionally, due to the moisture transfer from the material's center to the surface, the heat and mass transfers are concurrent and countercurrent in layers, close to the material's surface and its other parts, respectively [16].…”

Section: Introductionmentioning

confidence: 99%

Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

Mocanu

Chirilă

Vasile

et al. 2020

Foods

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This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior.

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Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology

Cited by 43 publications

References 32 publications

Infrared drying of Clinacanthus nutans leaves

Infrared drying of Clinacanthus nutans leaves

Antioxidant Activities of Eggplant (Solanum melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

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