Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

Abstract

Autumn olive (Elaeagnus umbellata Thunb) is an ornamental plant belonging to Elaeagnacea family and widely found in Southern Europe, Central Asia, and Americas (Ishaq et al., 2015;Wang et al., 2007). It is a vigorous shrub of 3.5 to 5.5 m height and 3.5 to 5.5 m width having tolerance of poor soil, drought and disease due to its ability to fix nitrogen (Ishaq et al., 2015;Wu et al., 2011). Autumn olive produces small deep-red colored sweet-tart and is planted to prevent erosion and provide screening along pathways (Wang et al., 2007). It can be eaten fresh while the dried and powdered fruit or extracts can be used in beverages, salsas, jams, dairy foods, cereals, fruit rolls, preserves, and flavoring (Pei et al., 2015;Wang et al., 2007). The fruit is a rich source of bioactive compounds including carotenoids, phenolic acids, and flavonoids which act independently or in combination as antioxidant, anti-inflammatory, anticancer, and cardio-preservative agents

Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

“…First, some physicochemical properties of fresh autumn olive berries were shown in Table 1. The obtained results were very close to our previous studies and others in the literature [3,[5][6][7]29,30]. These small red berries are a rich source of lycopene and have a high-water content.…”

“…Autumn berries are widely thought to protect human health from several diseases and some cancers (e.g., prostate cancer). These sweet-tart berries can be consumed fresh or used for preserves, fruit rolls, juice, and other food products [3,[5][6][7].…”

Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis

“…drying process could perturb the cell wall and release antioxidant compounds, thus increasing the supply of bio-accessible antioxidant compounds(Choi, Lee, Chun, Lee, & Lee, 2006;Zannou, Pashazadeh, Ghellam, Hassan, & Koca, 2021).The ABTs and DPPH inhibition percentages for coriander dried in microwaves at 100, 500, and 1,000 W are 44.99, 81.84, and 83.33%for ABTs and 61.21, 70.06, and 71.94% for DPPH, respectively. The percentages increase as the power increases, a result consistent with that obtained byHamrouni-Sellami et al (2012), who found that, as the microwave drying power increases from 600 to 800 W, the antioxidant activity of sage increases.…”

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

“…Design-Expert 8.0.7.1 software was used to do quadratic polynomial regression analysis toward the results in Table 3 to obtain the following eight ternary quadratic regression equations: However, the closeness of R 2 and adjusted R 2 confirmed the experimental conformity, predicted data, and the present model could be usedtopredict the design space (Zannou et al, 2021). The coefficients of variation (CV) were between 2.31%-16.25%, and since the smaller the coefficient of variation, the higher the confidence, this indicated that the obtained model had high confidence in the stipe chewiness (Y 6 ) and extremely high confidence in other response values (Singh et al, 2021).…”