Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties

Barba, Anna Angela; Naddeo, Carlo; Caputo, Silvestro; Lamberti, Gaetano; D’Amore, Matteo; Dalmoro, Annalisa

doi:10.3390/foods9060711

Cited by 12 publications

(9 citation statements)

References 39 publications

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“…A similar trend for bulk and TD was reported by Rao et al (2021) in the case of MW treatment of foxtail millet flour. Barba et al (2022) reported a non‐significant change in BD and TD of durum wheat, weak wheat, and corn during MW treatment. The BD can be used in the design of packaging, to determine the flow property of flour in different food processing operations (Yadav et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Ananthu¹,

Buvaneswaran

Meena

et al. 2023

J Food Process Engineering

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Microwave (MW) treatment is a promising technique in cereal processing to improve nutritional quality. The present study investigated the effect of MW power level and exposure time on white finger millet flour (WFMF). Nine different MW treatment combinations were taken based on power level (720 W, 840 W, and 900 W), and exposure time (2 min, 4 min, and 6 min), after the MW treatment the flours are stored at 45 C for 15 days for storage study. The physicochemical, functional, pasting properties, and storage stability of the treated flours were analyzed. According to the results of the study, MW power level and exposure time significantly (p < 0.05) affected the color, swelling power, and water and oil absorption index. The MW treatment reduces the free fatty acid (FFA) and peak viscosity of the samples. The storage study for up to 15 days reveals the changes in color, FFA, and pasting properties of the sample. During storage, the change in FFA content was higher in control untreated flour (CF) than MW treated samples. Due to the structural changes in the starch molecules, the viscosity of MW treated samples was reduced drastically than the CF sample. Results denote that both MW power level and exposure time had a significant effect to alter the functionality and storage stability of WFMF. Practical ApplicationsWhite finger millet (WFM) is the major raw material used for numerous cereal-based products. Microwave (MW) treatments are a novel and promising technology used in cereal processing. A study on changes in finger millet properties under MW treatment helps to improve/alter the functional properties of millet flour, which can be used in new product development. Based on the study, MW treatment significantly improves storage stability by reducing the free fatty acid content, so MW treatment can be used to maintain the quality of the WFM during the storage period to minimize storage losses.

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Section: Resultsmentioning

confidence: 99%

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Ananthu¹,

Buvaneswaran

Meena

et al. 2023

J Food Process Engineering

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“…The high rate of mass transfer (moisture migration from herbs to the process environment) can cause tissue damage such as cracking events. To assay this, the evaluation of electrolyte loss is one method adopted as an indirect measure of cell wall integrity [ 32 , 33 , 34 , 35 ]. Tissue alterations of fruit and vegetables due to thermal or mechanical injuries for storage or treatment purposes (very low or high temperatures involved in freezing or in drying; washing and centrifugation) can result in an increase in the ions’ release rate from the vegetal structures in a dissolution medium [ 36 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…Hot-air drying (CD2) causes greater tissue damage with respect to the convective one under room conditions due to exposure to higher temperatures (50 °C). Microwave-assisted drying treatments, both at 2300 W and 1150 W (MDW1-MDW2: p > 0.05), cause the most intense damage to vegetal structures, as shown by the fast and high losses of electrolytes due to the peculiar action of heat and mass transfer phenomena previously described [ 9 , 34 , 35 ]. However, this result should not necessarily be seen as a negative effect.…”

Section: Resultsmentioning

confidence: 99%

Postharvest Microwave Drying of Basil (Ocimum basilicum L.): The Influence of Treatments on the Quality of Dried Products

Martino

Caputo

Amato

et al. 2022

Foods

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Edible herbs are widely used in the human diet due to their pleasant flavors and countless health benefits associated with their components having, mainly, antioxidant and anti-inflammatory therapeutic functions. Since herbs are highly perishable materials because of their high water content, to guarantee products are safe and stable over time, it is necessary that they undergo stabilization operations. The application of microwave-assisted drying, a promising technique in terms of process sustainability, for the stabilization of the aromatic herb, Ocimum basilicum L., was investigated. The activities were carried out by applying different operating conditions in order to evaluate the impact of the time/temperature combination on the final quality of dried basil. The latter was investigated via the chemical characterization of extracted essential oils and tissue damages. Conventional convective processes were also applied to perform comparisons between dried basil products both under production and the quality preservation points of view. Results showed that microwave heating is suitable as a drying method, as expected, due to the well-known interaction between vegetable tissue (rich in water) and the electromagnetic field; and that drying methods have a different influence on the chemical composition of the essential oils extracted from dried products, in terms of the number (ranging from 41 to 18 components in different dried samples) and percentage (until 67% in linalool and 21% in α-trans-bergamotene in different dried samples) of its’ constituents.

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“…One method for assessing tissue damage in herbs and other plant matrices is the assessment of electrolyte loss, which constitutes an indirect measure of cell wall integrity 27 – 29 .…”

Section: Resultsmentioning

confidence: 99%

Impact of drying methods on the yield and chemistry of Origanum vulgare L. essential oil

Caputo

Amato

Bartolomeis

et al. 2022

Sci Rep

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Oregano (Origanum vulgare L.) is mainly cultivated, both as fresh and dried herb, for several purposes, such as ailments, drugs, and spices. To evaluate the influence of some drying methods on the chemical composition of the essential oil of oregano, its aerial parts were dehydrated by convective drying techniques (shade, static oven), microwave-assisted heating (three different treatments) and osmotic treatment. The oils were analyzed by GC-FID and GC–MS. The highest essential oil yield was achieved from microwave and shade drying methods. In total, 39 components were found, with carvacrol (ranging from 56.2 to 81.4%) being the main constituent; other compounds present in lower amounts were p-cymene (1.6–17.7%), γ-terpinene (0.8–14.2%), α-pinene (0.1–2.1%), thymol methyl ether (0.4–1.8%) and thimoquinone (0.5–3.5%). The essential oil yields varied among the different treatments as well as the relative compositions. The percentages of p-cymene, γ-terpinene and α-pinene decreased significantly in the dried sample compared with the fresh sample; on the other hand, carvacrol, isoborneol and linalool increased significantly in the dried materials. The choice of the drying method for obtaining the essential oil therefore appears crucial not only in relation to the higher yield but also and above all in reference to the percentage presence of components that can direct the essential oil toward an appropriate use.

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Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties

Cited by 12 publications

References 39 publications

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Microwave treatment effect on functional and pasting properties, and storage stability of white finger millet

Postharvest Microwave Drying of Basil (Ocimum basilicum L.): The Influence of Treatments on the Quality of Dried Products

Impact of drying methods on the yield and chemistry of Origanum vulgare L. essential oil

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