Microwave vacuum drying of <scp><i>Pereskia aculeata</i></scp> Miller leaves: Powder production and characterization

Monteiro, Ricardo Lemos; Garcia, Analiz Hüntemann; Tribuzi, Giustino; Carciofi, Bruno Augusto Mattar; Laurindo, João Borges

doi:10.1111/jfpe.13612

Cited by 10 publications

(9 citation statements)

References 46 publications

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“…This structure is characteristic of hygroscopic materials such as chitosan and guar gum [ 64 , 65 ]. The FOPN microstructures, such as porous and irregular surfaces, revealed characteristics similar to those of Monteiro et al [ 66 ] in lyophilized P. aculeate leaves. The obtained microstructure is typical of ice sublimation formed in intracellular spaces.…”

Section: Resultssupporting

confidence: 74%

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Elaboration and Characterization of Pereskia aculeate Miller Extracts Obtained from Multiple Ultrasound-Assisted Extraction Conditions

et al. 2023

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Pereskia aculeata Miller, is an unconventional food plant native to South America. This study aimed to investigate the influence of different ultrasonic extraction times (10, 20, 30, and 40 min) on the phytochemical profile, antioxidant and antibacterial activities of ethanolic extracts obtained from lyophilized Pereskia aculeate Miller (ora-pro-nobis) leaves, an under-researched plant. Morphological structure and chemical group evaluations were also conducted for the lyophilized P. aculeate leaves. The different extraction times resulted in distinct phenolic content and Antioxidant Activity (ATT) values. Different extraction time conditions resulted in phenolic compound contents ranging from 2.07 to 2.60 mg EAG.g−1 of extract and different ATT values. The ATT evaluated by DPPH was significantly higher (from 61.20 to 70.20 μM of TE.g−1 of extract) in extraction times of 30 and 40 min, respectively. For ABTS, it varied between 6.38 and 10.24 μM of TE.g−1 of extract and 24.34 and 32.12 μM ferrous sulp.g−1 of extract. All of the obtained extracts inhibited the growth of Staphylococcus aureus, particularly the treatment employing 20 min of extraction at the highest dilution (1.56 mg.mL−1). Although liquid chromatography analyses showed that chlorogenic acid was the primary compound detected for all extracts, Paper Spray Mass Spectrometry (PS-MS) suggested the extracts contained 53 substances, such as organic, fatty, and phenolic acids, sugars, flavonoids, terpenes, phytosterols, and other components. The PS-MS proved to be a valuable technique to obtain the P. aculeate leaves extract chemical profile. It was observed that the freeze-drying process enhanced the conservation of morphological structures of P. aculeate leaves, as evidenced by scanning electron microscopy (SEM). Fourier transform infrared spectroscopy (FTIR) identified carboxyl functional groups and proteins between the 1000 and 1500 cm−1 bands in the P. aculeate leaves, thus favoring water interaction and contributing to gel formation. To the best of our knowledge, this is the first study to evaluate different times (10, 20, 30 and 40 min) for ultrasound extraction of P. aculeate leaves. The polyphenols improved extraction, and high antioxidant activity demonstrates the potential for applying P. aculeate leaves and their extract as functional ingredients or additives in the food and pharmaceutical industries.

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Section: Resultssupporting

confidence: 74%

“…The obtained microstructure is typical of ice sublimation formed in intracellular spaces. These microstructures are responsible for maintaining the leaf cellular structure, leading to particles with irregular surfaces formed by large pores [ 66 ].…”

Section: Resultsmentioning

confidence: 99%

Elaboration and Characterization of Pereskia aculeate Miller Extracts Obtained from Multiple Ultrasound-Assisted Extraction Conditions

et al. 2023

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“…The beginning of the drying was marked by a high water content and constant water activity (≈1). At that moment, constant power input was constantly applied (1200 W), and parts were dissipated and converted into latent heat for vaporization of free water, keeping the liquid–vapor transition constant [ 34 , 35 , 36 ]. The period of constant drying rate corresponded to only ten percent of the total drying time and was responsible for removing fifty percent of the samples’ initial moisture.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum

Gomide

Monteiro

Carciofi

et al. 2022

Foods

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Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alternative is drying raw or blanched-then-cooled potatoes by MWVD. Cooling the blanched potato before MWVD aims to promote the partial return of the crystalline structure. Thus, this study evaluated how different pretreatments affect potato chips’ starch structure and physical properties. Three samples were dried by MWVD: (i) raw (MWVD-RW), (ii) blanched (MWVD-BL), and (iii) blanched followed by cooling (4 °C for 48 h) (MWVD-BLC) potatoes. MWVD-RW samples presented a higher starch crystallinity (16.9%), which disappeared in MWVD-BL samples and partially returned in MWVD-BLC (8.7%). MWVD-BL and MWVD-BLC samples presented lower bulk (<0.338 g cm−3) density and higher porosity (>74%) and crispness. On the other hand, MWVD-BLC samples presented intermediate characteristics for color, true density, and porous distribution compared to others. All samples showed high porosity (>69%) and crispy texture. Therefore, based on the quality assessment, the MWVD-RW and MWVD-BLC produced healthy and crispy oil-free chips with a potentially lower glycemic index.

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“…Further, the combination of microwave and vacuum produced a more open porous structure as shown in Figure 8c. The buildup of a higher pressure gradient inside the food matrix has caused the puffing effect or expansion of the plant matrix that resulted in more porous structures during the vacuum treatment (Monteiro et al, 2021). According to the rehydration ratio, a more porous structure had better rehydration.…”

Section: Resultsmentioning

confidence: 99%

“…Similar effects on decreasing trend of phenolic content and β carotene with increasing power level in papaya seeds were also observed by Bualuang et al (2019). It was also successful in providing high retention of β carotene comparable to that of freeze‐drying in the case of Miller leaves (Monteiro et al, 2021). Yashaswini et al (2021) studied the effect of power level on the nutrient and antioxidant properties of moringa leaves and found no change in fat and moisture content but crude fiber was inversely proportional and protein, carbohydrate, and phenolic content were directly proportional with the increasing power level.…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave‐assisted vacuum drying on the drying kinetics and quality parameters of Moringa oleifera leaves

Puttalingappa

Natarajan

Varghese

et al. 2022

J Food Process Engineering

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Microwave‐assisted vacuum drying (MAVD) has been studied to improve drying kinetics and physical and antioxidant properties of dried moringa leaves. Microwave power and vacuum level produced a significant reduction (p < .05) in drying time and improvement of drying rate. It was further confirmed by an increase in effective diffusivity value (Deff) by an increase in power and vacuum levels. The reliance of Deff on microwave power was further confirmed by an increase in activation energy from 13.564 to 17.31 W/g with an increased power level. Fitting experimental moisture ratio to the thin layer drying models revealed that the Midilli et al. model could better describe the MAVD of moringa leaves with the highest R2 values. Physical characteristics such as color and rehydration ratio were better for MAVD samples than hot air‐dried samples. Increased drying rate and rehydration ratio were due to the open porous structure of the moringa leaves dried by MAVD, as revealed from the SEM imaging. The vacuum level and power level were significant (p < .05) to the total color difference but the change in color at power levels of 270 and 450 W were insignificant (p > .05). Also, the vacuum level was significant (p < .05), and the microwave power level was insignificant (p > .05) to the rehydration ratio of the MAVD moringa leaves. Phenolic composition and antioxidant properties of MAVD moringa leaves showed increased phenolic content and improved antioxidant activity. Microwave power showed a significant effect (p < .05) on antioxidative properties, whereas vacuum level (p > .5) showed an insignificant effect. The highest power level of 450 W and vacuum level of 500 mmHg produced better quality moringa leaves with good physical and antioxidative properties. Practical Applications Drying is the most common and oldest preservation method for storing food for a longer time. It is very much important to dry moringa leaves that have high moisture content and very less shelf‐life. But conventional drying methods cause great nutritional and textural changes. Microwave‐assisted vacuum dryer combines the advantage of quick and shorter drying of microwave system and lower temperature process as in vacuum system. This eventually reduces the drying time and temperature stress on the food product. This study aids in scale‐up and design a MAVD system for moringa leaves based on its drying kinetics. MAVD of moringa leaves was best modeled by Midilli et al. model. Evaluation of physical characteristics of leaves after drying and its comparison with hot air‐dried one revealed better color and rehydration property that is considered as the key character of dried samples. MAVD also produced increased antioxidant properties with good retention of phenolic components. So, the method of Microwave Assisted Vacuum Drying (MAVD) has got tremendous importance that could be industrially exploited in Moringa leaf processing plants.

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Microwave vacuum drying of Pereskia aculeata Miller leaves: Powder production and characterization

Cited by 10 publications

References 46 publications

Elaboration and Characterization of Pereskia aculeate Miller Extracts Obtained from Multiple Ultrasound-Assisted Extraction Conditions

Elaboration and Characterization of Pereskia aculeate Miller Extracts Obtained from Multiple Ultrasound-Assisted Extraction Conditions

The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum

Effect of microwave‐assisted vacuum drying on the drying kinetics and quality parameters of Moringa oleifera leaves

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