The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying

Abstract

Celery (Apium graveolens), which is widely cultivated and consumed regularly all over the world, is a marshland plant in the family of Apiaceae with 114 genera and 420 species. This plant is of herbaceous and biennial nature, with an appearance of almost opaque green containing vertical roots (Sowbhagya, 2014). Different parts of the celery plant can be used in several food products such as beverages, soups, stews, salads, and pastas for different purposes; that is, as a flavoring ingredient, as well as an important source of natural antioxidants (contains beta-carotene), vitamins (including vitamins A, B, and C), minerals (such as manganese), and pectin (Kooti & Daraei, 2017). Depending on the location and cultivar, the stalks, leaves, or hypocotyl are also eaten and used in cooking.Additionally, celery seed oil has also been used as a condiment and its extracts have been known as herbal medicine (Kooti & Daraei, 2017;Li et al., 2018;Ruiz-De Anda et al., 2019). The research interest in celery has increased substantially in recent years, mainly because of its nutraceutical and health benefits originated from natural antioxidants such as selinene, limonene, kaempferol, and p-coumaric acid.Celery has been used as a medicinal plant by the ancients in different countries since it is particularly rich in a variety of vitamins, mineral salts, and several bioactive compounds. Some other properties of celery include anthelmintic, antispasmodic, sedative, stimulant,

Development of carrot top powders using foam mat drying

“…Closer inspection of the results shows a direct relationship between the HG values and the moisture content of the powders, so that the material with the lowest moisture content (T = 60°C) was the one that most absorbed water during the experiment. The influence of temperature on hygroscopicity is in accord with the results obtained by Franco et al (2016) and by Bagheri et al (2021) on foam mat drying of yacon juice and celery pulp, respectively. According to the authors, the low hygroscopicity found at low temperatures can be explained by the fact that powders obtained under these conditions have higher moisture content and, consequently, lower moisture gradient between the product and the environment.…”

“…HG values obtained for the carrot top powders are shown in Figure 6a. In general, it is possible to note that these values – which ranged from 1.27 to 2.57%, are low when compared to those provided by Bagheri et al (2021) for the hygroscopicity of celery pulp powder (2.95–6.29%), and also by Shaari et al (2018) for pineapple powder (3.52–8.70%). This low hygroscopicity may be related to the addition of Emustab® in the foam preparation, since this additive is majority made by compounds with long nonpolar chains (fatty acid monoglycerides and sorbitan monostearate).…”

“…Thus, knowledge of foam structure and properties as stability during drying are critical, since foams must retain typical open structure throughout the process (Dehghannya et al, 2018; Watharkar et al, 2021). The foam‐dried product is finally disintegrated to produce a powdered food capable of preserving characteristics as color, aroma, taste, and nutritional composition (Bagheri et al, 2021; Poonnakasem, 2021). Among the available drying methods, foam mat drying allows to process heat‐sensitive foods with reduced energy consumption, due to lower temperatures and shorter drying time (Watharkar et al, 2021).…”

“…In this context, a high‐quality food powder can be achieved by the appropriate selection of the foaming and/or stabilizing agents, time required for foaming, and suitable drying parameters (Bagheri et al, 2021; Sangamithra et al, 2014). However, to the best of our knowledge, no previous study has investigated the foam mat drying of green leafy tops of carrots.…”

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

“…On the contrary, the highest emulsion activity, oil holding capacity, and foam holding stability and the lowest water holding capacity, emulsion stability, and foam holding capacity were observed at high‐drying temperature (70°C) in egg white foams (Çalışkan Koç & Çabuk, 2020). Considering the results of different literature studies, the increase in drying temperature caused a decrease in the solubility, lightness, protein content, and yield of the foam powders and an increase in the water solubility index, hygroscopicity, dispersibility, hue angle (−53.828 ± 3.194), L * (71.266 ± 0.665), and Δ E values (12.849 ± 1.779) (Bagheri et al, 2021; Gupta et al, 2021; Kamali et al, 2021; Wahyuni et al, 2021).…”