Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)

Aydar, Alev Yüksel; Aydın, Tuba; Yılmaz, Tuncay; Kothakota, Anjineyulu; Socol, Claudia Terezia; Leontin, Criste Florin; Pandiselvam, R.

doi:10.1016/j.ultsonch.2022.106184

Cited by 30 publications

(14 citation statements)

References 23 publications

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“…In the case of I. viscosa, the phenolic contents were found to range from 36.82 to 78.41 mg GAE g -1 DM, consistent with the results of Aydar et al (2022) who obtained a value of 54.39 mg GAE g -1 DM using a combination of ultrasonic and microwave extraction. Our best IC50 50 50 50 value was 0.057 mg ml -1 obtained in the hydroethanol extract, which is lower than the result of Yıldırım et al (2022) who obtained 0.014 mg ml -1 , while using chloroform as solvent.…”

Section: Discussion Discussion Discussionsupporting

confidence: 88%

Phytochemical studies and in vitro evaluation of the antioxidant activity of some medicinal and aromatic plants from Morocco

et al. 2023

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The present work was carried out to evaluate the phenolic compounds and the antioxidant activities of some solvent extract (methanol, hydroethanol and aqueous) of several Moroccan medicinal plants known for their high antioxidant properties. The extracts were obtained by sonication, then, the total phenolics and flavonoids compounds were determined using Folin-Ciocalteu and Aluminium chloride. Afterwards, the Total Antioxidant Capacity and DPPH scavenging methods were performed. Results of phytochemical analysis showed that the total phenolics content were the highest in the hydroethanolic extract of Arbutus unedo with 160.76 mg GAE g-1DM, and the flavonoids content were the highest for the hydroethanolic extracts of Inula viscosa with 489.77 mg QE g-1 DM. Also, it can be noted that Arbutus unedo, Argania spinosa, and Myrtus communis exhibited the most potent antioxidant activity respectively with 0.026; 0.043; 0.036 mg ml-1.

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Section: Discussion Discussion Discussionsupporting

confidence: 88%

Phytochemical studies and in vitro evaluation of the antioxidant activity of some medicinal and aromatic plants from Morocco

et al. 2023

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“…Tis is the reason that microwave drying substantially completes in less time leading to improved quality of the food product and less energy consumption. Tis is in contrast to traditional drying, which transfers heat from the sample's surface to its core and lengthen the drying process [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Kalsi

Singh

Alam

et al. 2023

Journal of Food Quality

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Stevia rebaudiana has grown in popularity and consumption across the world as an excellent natural sweetener due to its 300 times sweetness than sugar. Since Stevia leaves are often used in their dried state, the drying process has an inevitable effect on the attributes of finished product. In this study, Stevia leaves were microwave dried at five different levels of powers ranging from 180 to 900 W to evaluate the influence of power levels on moisture ratio (MR), drying rate and time, effective moisture diffusivity, specific energy consumption (SEC), color, and biochemical characteristics. Among the five selected thin layer models for evaluating the drying behavior, the semiempirical page model described the drying kinetics very well with R2 > 0.997. The effective diffusivity increased from 3.834 × 10 − 11 to 1.997 × 10 − 10 m2/s with increasing microwave power, while SEC first increased till 320 W to a value of 9.77 MJ/kg and then followed a decreasing trend. Furthermore, multilayer feed forward (MLF) artificial neural network (ANN) using backpropagation algorithm was used to predict the moisture ratio of Stevia leaves during microwave drying. The result showed that the ANN model with 15 neurons in 1 hidden layer could predict the MR with a high R2 value (0.999). Thus, ANN modelling can successfully be used as an effective tool for predicting drying kinetics of samples. Furthermore, the color properties showed significant differences between fresh and dried samples except for the hue angle, and the variation in their values was not affected by the microwave dryer’s power output. At 720 W power level, the highest content of stevioside (11.84 mg/g) and rebaudioside A (7.11 mg/g) along with maximum retention of ascorbic acid (∼86%) was observed, while the highest total phenol content (56.98 mg GAE/g) and antioxidant capacity (74.22%) was reported in microwave dried samples at 900 W.

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“…This foaming phenomenon significantly expands the available surface area for moisture evaporation, enhancing mass transfer. Additionally, as noted by previous studies(Aydar et al, 2022;de Cól et al, 2021;Zielinska et al, 2020), increasing the concentration of foaming agents and microwave power has been shown to further reduce the drying time. The reduction in drying time can be explained by the penetration of microwave energy deep into the substance.Microwave heating generates a substantial difference in vapor pressure between the substance's interior and exterior, promotingF I G U R E 1 Drying curves of MW-HAD and HAD: (a) drying time between 0 and 230 min; (b) drying time between 0 and 30; (x) MW-HAD-dried sample using optimum parameters; (y) HAD-dried sample using optimum parameters.…”

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confidence: 52%

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Ozcelik,

Aydin,

Aydin

et al. 2023

Food Science & Nutrition

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Red cabbage, a highly nutritious cool‐season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam‐mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air‐drying system (MW‐HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW‐HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin‐rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW‐HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin‐rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.

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Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)

Cited by 30 publications

References 23 publications

Phytochemical studies and in vitro evaluation of the antioxidant activity of some medicinal and aromatic plants from Morocco

Phytochemical studies and in vitro evaluation of the antioxidant activity of some medicinal and aromatic plants from Morocco

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

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