The effects of solution type temperature and time on antioxidant capacity of osmotically dried celery leaves

Abstract

Osmotic drying (OD) of celery leaves was studied in two osmotic solutions (ternary aqueous solution and sugar beet molasses), at three temperatures (20, 35 and 50?C), and diverse immersion periods (1, 3 and 5 h). The aim was to examine the influence of the used hypertonic agent, temperature and immersion time on antioxidant capacity (AOC) and colour characteristics of the samples. AOC of celery leaves was assessed by the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, HPMC assay based on the decrease of anodic current of Hydroxo Perhydroxo Mercury (II) complex and MRAP assay based on the decrease of a cathodic current of Hg (II) reduction. Total phenolic content was determined by Folin-Ciocalteu assay. The Relative Antioxidant Capacity Index (RACI), calculated by assigning equal weight to all applied assays was used to achieve a more comprehensive comparison between analyzed samples, as well as applied assays. The obtained results indicated decreases in the AOC of celery leaves during the OT in ternary solution, while the AOC was increased in sugar beet molasses solution. According to RACI evaluation the most convenient process parameters were temperature of 35oC and immersion time of 5h. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 451-03-68/2020-14/ 200134]

Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches

“…The driving force of the mass transfer in the process is the concentration difference between the osmotic solution and the interstitial fluid (Ciurzyńska et al, 2016). Sugar beet molasses has proven to be good choice as an osmotic solution, due to its technological effectiveness in mass transfer phenomena and its highly valued nutritive composition and low cost as a by-product of sugar industry (Filipović et al, 2017;Nićetin et al, 2021).The osmotic dehydration process is simple, with low energy demands and the equipment used for this method is cheap. It is used…”

Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses

“…In previous work by Nićetin et al (2021), the change in total AOC in celery leaves samples osmotically dehydrated in sugar beet molasses, as a function of process duration and temperature, was determined by various antioxidant assays, and the results showed that molasses influenced a slight increase in AOC in all analyzed samples [15]. This study analyzed the influence of sugar beet molasses during OD under different conditions on the content of identified phenolic compounds in celery root samples.…”

Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches

“…The osmotic dehydration process was carried out in laboratory vessels, under atmospheric pressure, at a constant temperature, in a thermostat chamber (Memmert IN160, Büchenbach, Germany). Osmotic dehydration process temperature (t ) was maintained constant at: 20, 35 or 50 °C, duration (τ) was varied between 1, 3 and 5 hours, process parameters were chosen on the basis of previous investigations [7,8].…”

“…In the opposite direction, the solute, used as osmotic solution agents, flows from the solution to the food, to a minor extent [5,6]. Sugar beet molasses has proven to be a good choice as an osmotic solution, due to its technological effectiveness in mass transfer phenomena, highly valued nutritive composition and low cost as a by-product of the sugar industry [7,8].…”