Effect Of Drying Methods Research Articles

Effects of Different Drying Methods on Amino Acid Metabolite Content and Quality of Ophiocordyceps sinensis by LC-MS/MS Combined with Multivariate Statistical Methods.

Ophiocordyceps sinensis, a medicinal fungus utilized in traditional Chinese medicine, exhibits a range of biological activities and pharmacological functions. In this study, we determined the amino acid composition of 94 amino acids in Ophiocordyceps sinensis using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Fresh samples of Ophiocordyceps sinensis were analyzed under three different drying methods: vacuum freeze drying (DG), oven drying (HG), and air drying (YG). This investigation aims to assess the effects of these drying methods on the content and quality of amino acid metabolites in Ophiocordyceps sinensis. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were employed for sample classification and the identification of differentially accumulated metabolites (DAMs). The results revealed the detection of 79 amino acid metabolites, which included elevated levels of oxidized L-glutamic acid, L-glutamic acid, and glutathione. Differential amino acid metabolites that met the criteria of fold change (|FC|) ≥ 2, p-value (p) ≤ 0.5, and variable importance in projection (VIP) ≥ 1 were analyzed. Significant differences in 48 amino acid metabolites between the groups were primarily related to protein synthesis. According to the KEGG analysis, all three comparison samples exhibited significant enrichment in several pathways. These pathways included the interaction of neuroactive ligands with receptors, the metabolism of cysteine and methionine, and the biosynthesis of plant hormones. The variations in amino acid metabolite levels observed across the three drying methods may be attributed to the degradation of proteins or amino acid metabolites, influenced by several factors, including temperature, enzyme activity, and moisture content. Additionally, Maillard and oxidative reactions involving substances such as amino acids, sugars, and oxygen may also play a significant role. This study demonstrates that various drying methods significantly influence the amino acid metabolite content of Ophiocordyceps sinensis. Therefore, the selection of drying methods should be tailored to meet specific requirements. This research provides important insights into the metabolite composition of Ophiocordyceps sinensis under different drying techniques, thereby contributing to a more comprehensive understanding of its nutritional and therapeutic properties.

Effect of Different Drying Methods on the Characteristics of Curcuma zedoaria rhizome

Curcuma zedoaria is one of the plants that has the potential to be developed as raw material for making traditional medicine. The results of the study showed that white ginger has diverse pharmacological activities such as antihyperglycemia, antihyperlipids, antihypercholesterol, antiviral, anticancer / antitumor, immunomodulators, analgetics, anti-inflammatory, antipyretic and antioxidants. In the production process of traditional medicines, the quality of simplicia used as raw materials must meet quality standards in order to provide a good therapeutic effect. The quality of white intersection simplicia can be influenced by several factors, one of which is the drying method. The purpose of this study was to determine the effect of drying method on the characteristics of white intersection simplicia. The drying methods studied are drying direct sunlight, greenhouse drying, wind and oven. The characteristics tested are organoleptis test, microscopic test, water soluble juice test, ethanol soluble juice, water content, total ash content, acid insoluble ash content, microbial and fungal contamination. The results showed that the drying method can affect the characteristics of Curcuma zedoaria simplicia. The greenhouse drying method produces simplicia with the highest levels of ethanol marine essence and watersoluble essence, respectively 10.97±0.013% and 13.86±0.110%. The lowest water content of simplicia using a 50oC oven is 5.48%. The lowest total ash content was with the hybrid method, namely 7.006±0.018%.

Effect of drying methods on aroma, taste and antioxidant activity of Dendrobium officinale flower tea: A sensomic and metabolomic study

Dendrobium officinale flower tea (DFT) is a traditional health product of geographical identity known for its unique aroma and taste. The effects of different drying methods on sensory properties, metabolic profiles and antioxidant activity of DFT were compared using sensomics and metabolomics approaches. Twenty-seven aroma-active compounds were identified and more than half of the volatiles responsible for the “green” and “floral” scent lost after drying. Sensory evaluations revealed that vacuum freeze-dried DFT showed a significant preference in taste and fifty-eight metabolites with higher levels of glutamine were observed, possibly contributing to a “fresh” taste and increased preference. Among the three drying methods, natural air drying retained the fresh flower scent better, while freeze drying preserved the color and shape of the flowers better and enhanced the taste and antioxidant activity of DFT. The research results may provide a foundation for the selection of DFT processing method and quality detection.

Effects of Various Drying Methods on the Proximate Composition and Antioxidant Activities of Stellaria media Leaves

Background: Stellaria media belongs to the family of Caryophyllaceae. The plant is widely distributed in cold and temperate region all over the world. However, different parts of the S. media plant have been used to treat various disorders such as diarrhoea, jaundice, asthma, gastrointestinal disorders, measles, renal, reproductive, digestive, and respiratory tracts inflammations. Aims: This investigation is aimed to determine the proximate composition and antioxidant activity of S. media leaves by using three different drying methods- Sun drying (SD), Shadow drying (SHD), and Oven drying (OD). Methodology: All the experiments were performed according to standard procedures of the Association of Analytical Communities (AOAC). In this study, the effect of drying method on the proximate composition, mineral content, and antioxidant activity such as total flavonoid content, DPPH, and FRAP were investigated. Results: The result was compared with the fresh leaves (FL) of the S. media. FL of S. media was recorded to have maximum amount of moisture content. Also, the ash content which was determinant of minerals content was higher in OD sample compared with the FL and other drying methods. Protein and crude fiber were higher in dried samples as compared with the FL. Furthermore, levels of calcium (Ca) and iron (Fe) were higher in SD sample as compared with FL, SHD, and OD samples. Meanwhile, the total flavonoid content (TFC) 652.0±0.56 mg quercetin/g was highest present in OD sample in methanol extract. The inhibition percentage in DPPH ranged from 4.8±0.17 in FL in water extract to 95.8±0.21 in OD samples in methanol extract. The value of FRAP ranged from 9.0±0.42 µmol FeII/g in FL in water extract to 9277.0±0.33 µmol FeII/g in OD samples in methanol extract. Also, the result showed in both DPPH and FRAP highest value in OD sample in methanol extract as same as TFC. Conclusion: Nutrients and antioxidants help to maintain the nutritional status as well as to prevent various diseases. Therefore, they should be included as a dietary supplement. Furthermore, this represents a driver for future research in this field to consider different drying methods and determine the change in antioxidant activity using the high-performance liquid chromatography (HPLC) method.

Effect of Drying Methods on the Moisture Content and Microbiological Properties of Three Varieties of Dried Onion Slices (Allium cepa)

Post-Harvest losses of onions occurring due to poor handlings and spoilage by microorganisms is worthy of concern. Value addition through drying during peak seasons can reduce losses remarkably. This study sought to evaluate the effects of different drying methods on the microbial load of dried onion slices. Three varieties of onion (red, white and cream) were purchased National Institute for Horticultural Research (NIHORT) Kano sub-station and processed into dried slices using three dryers namely; Solar Cabinet Dryer (SCD), Electric Powered Dryer (EPD) and Kerosene Powered Dryer (KPD) at three different temperatures (50, 60 and 70oC). The dried onion slices were then evaluated for their microbial load; Aerobic Plate Counts (APC), Coliform Counts (CC) and Fungal Counts (FC) using three different media and according to standard methods. The results revealed that MC of onions were reduced from 88.29% to as low as 5.19% during drying. The APC, CC and FC of red onion ranged from 3.67–5.39×102 cfu/g, 1.35–5.39×102 cfu/g and 3.44–4.83×102 cfu/g respectively. The load for white onion ranged from 3.11–5.19×102 cfu/g, 1.31–5.29×102 cfu/g and 3.43–4.53×102 cfu/g respectively while that of cream onion ranged from 3.30–5.33×102 cfu/g, 1.33–5.39×102 cfu/g and 3.42–4.57×102 cfu/g respectively. All the readings fell below the international recommended safe limit for food consumption. The EPD samples at 60oC and 70oC had the significant lowest (p≤0.05) fungal counts in all the onion varieties. Therefore, electric oven dryer at 70oC was the best drying methods and temperature for onion for long time storage.

Effect of the drying methods on total phenolics, total flavonoids and antioxidant activities in Ya-Nang leaf (Tiliacora triandra) powder

The objective of this research was to study the effect of different drying methods on the amount of total phenolics, flavonoids and antioxidant activity in the Ya-Nang leaf powder using 2 drying methods, were 1) sun drying 2) hot air drying (50 °C 6 h, 60 °C 5 h, 70 °C 4 h) used distilled water as a solvent, then extracted under temperature 80 °C for 45 min. The extract was analyzed for total phenolics content, total flavonoids content and antioxidant capacity measured using DPPH free radical scavenging activity, ABTS free radical scavenging activity, total antioxidant capacity and reducing power. The results found that the drying process at hot air 60 °C for 5 h shown the best condition of total phenolics content (11.277 ± 0.158 mg GAE g–1 powder), total flavonoids content (9.485 ± 0.362 mg CE g–1 powder), DPPH free radical scavenging activity (23.293 ± 0.352 mg AAE g–1 powder), ABTS free radical scavenging activity (10.155 ± 0.393 mg AAE g–1 powder), total antioxidant capacity (32.382 ± 0.414 mg AAE g–1 powder) and reducing power (16.037 ± 0.039 mg AAE g–1 powder). The results indicated the appropriate drying method at 60 °C for 5 h made the Ya-Nang leaf powder contains high bioactive compounds and antioxidant activities. It can use for further development of commercial Ya-Nang tea products. GRAPHICAL ABSTRACT HIGHLIGHTS Preparation of Ya-Nang leaf (Tiliacora triandra) powder by hot air and sun drying Extraction by distilled water Analysis of active component and antioxidant activities

Effect of drying methods and soaking of Ascorbic acid on the chemical content and specific qualities of oil in lemongrass leaves Cymbopogon citratus L.

Lemongrass (Cymbopogon citratus) is an herb that belongs to the genus Cymbopogon of aromatic grasses and contains volatile oil with a fine lemon flavor. There needs to be more information on how drying affects the chemical content and specific qualities promoting the properties of the leaves. Hence, this study sought to investigate the effect of different drying methods and soaking with ascorbic acid on the chemical content and specific qualities of oil in the leaves of the lemongrass plant. An experiment was applied according to the CRD design. The experiment included two factors. The first factor was soaking with ascorbic acid at a (0.5) g / L concentration for 15 minutes. In addition to a non-soaking treatment and the second factor, the drying methods (solar drying, shadow drying, electric oven drying at a temperature of 40 °C for 8 hours) and the comparison by soft weight. The following characteristics were measured (percentage of nitrogen, phosphorus, potassium, volatile oil, oil density and oil refractive index), and the results were statistically analyzed using the SAS statistical analysis program. The mean of the coefficients was compared according to the Duncan polynomial test. The results showed significantly superior drying in the oven over other treatments, as well as superior soaking of ascorbic over non-soaking treatment and gave the interference (drying in the oven + soaking with ascorbic) the highest averages of the studied traits amounted to (2.3806)% for nitrogen and (2.691)% for potassium and (1.092)% for volatile oil and (0.879) mg/microliter of volatile oil density. The differences between these drying methods selection were significant variations in the oil content of lemongrass leaves and election in obtaining high-quality products. Essential oil compositions have also been observed to depend on the drying conditions. However, the order of preference of the drying methods that ensure adequate retention of chemical content and volatile oil of the leaves, as observed in this study, is oven drying > shadow drying > sun drying >, in the order of decreasing magnitude. Keywords: lemongrass, drying methods, ascorbic, chemical composition.

Changes in Antioxidant and Color Properties of Raisins According to Variety and Drying Method

Raisins are a significant grape product with an annual trade volume of approximately USD 2 billion. There are various methods employed for drying grapes into raisins. This study aimed to investigate the effects of different drying methods on raisins, specifically, without pretreatment (SD), treatment with potassium carbonate (5%) containing 2% olive oil (POT), and treatment with ashy water with 2.5% olive oil (AOW). The study examined the changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant and anthocyanin contents, color properties, and protein content in three grape varieties: Deyvani, Haseni, and Reşek. The results indicated that POT treatment resulted in the lightest raisins in Deyvani (0.48 g) and Reşek (0.58 g), while Haseni exhibited the heaviest raisins (0.64 g) under the same treatment. The variations in physicochemical characteristics were relatively limited compared to the changes observed in phenolic and antioxidant properties. Nontreated raisins had the lowest anthocyanin content across all varieties. Protein content was significantly affected by the POT treatment, while the effects of the AOW and SD treatments were comparatively minor. SD drying resulted in slightly brighter raisins, but lower phenolic content and significantly lower color properties. The findings of this study highlight the differential effects of drying methods on different grape varieties, emphasizing the importance of considering a variety-specific approach when selecting the drying method.

Quality attributes of the developed banana flour: Effects of drying methods

The study aims to investigate the effects of different drying methods on the changes in functional properties, physicochemical composition, bioactive compounds, antioxidant activity, sensory attributes, and microstructural quality of the banana flours. Two local banana cultivars, Mehersagar and Sabri, were dried to produce flour using four distinct drying methods: freeze drying (FD), cabinet drying (CD), microwave oven drying (MOD), and forced air oven drying (FOD). The functional properties of the developed banana flours were observed where the findings were as water holding capacity (0.93 ± 0.06–2.74 ± 0.04 g water/g dry sample), oil absorption capacity (0.87 ± 0.06–2.22 ± 0.10 g oil/g dry sample), swelling capacity (4.62 ± 0.02–5.05 ± 0.03 g paste/g dry sample), bulk density (0.54 ± 0.04–0.81 ± 0.02 g/ml), tapped density (0.62 ± 0.04–0.93 ± 0.03 g/ml) and Carr's Index (9.38 ± 0.47–13.58 ± 0.43%). Freeze-dried Mehersagar cultivar's flour showed the leading functional properties with good flowability and cohesiveness. The physicochemical parameters of the flours also revealed significant differences (p < 0.05) in lightness (L*) (50.51 ± 1.49–72.21 ± 1.05), moisture content (3.96 ± 0.09–7.74 ± 0.13%), protein (2.72 ± 0.07–3.93 ± 0.06%), crude fat (0.11 ± 0.01–0.36 ± 0.04%), crude fiber (0.64 ± 0.03–1.22 ± 0.03%), carbohydrate (84.15 ± 0.24–88.26 ± 0.15%) and energy content (354.25 ± 0.57–370.02 ± 0.39 kcal/g). Total flavonoid content (21.44 ± 0.04–34.34 ± 0.03 mgQE/100g) and phenolic content (29.91 ± 0.01–71.46 ± 0.03 mgGAE/100g) was observed, while the highest retention of bioactive compounds was exhibited in Mehersagar cultivar's flour. In terms of appearance, fineness, taste, flavor, color, and overall acceptability, the dried banana flour of both the cultivars obtained from freeze-dried scored overall acceptability 8.04 ± 0.02 and 7.92 ± 0.17, respectively. The scanning electron microscopy analysis of the microstructure of flour granules from each sample revealed a diverse morphological configuration in particle size and shape. According to the findings of this study, the freeze-drying technology is superior to others, and the Mehersagar banana cultivar is more satisfactory in terms of quality characteristics. Moreover, the quality parameters of banana flour may facilitate the formulation of different flour-based gluten-free baked products and food supplements.

Components research on Tetrastigma hemsleyanum Diels et Gilg: Identification and effect of drying methods on the content of ten main constituents by targeting metabolomics method

Tetrastigma hemsleyanum Diels et Gilg (TH) is one of the new eight Genuine Medicinal Materials of Zhejiang. It has extensive biological activities, such as anti-inflammatory, anti-tumor and analgesic activities, etc. In this study, the chemical components of TH were systematically investigated by ultra high-performance liquid chromatography-tandem quadrupole time of flight mass spectrometry (UPLC/Q-TOF-MS). Based on the MS spectrum, 39 compounds in TH extracts including 14 flavonoids, 10 fatty acids, 5 polyphenols and phenolic acids, 4 terpenes and other compounds were detected and tentatively identified. TH samples were treated under different drying methods (vacuum freeze drying, hot air drying, natural drying, light drying and vacuum drying). Besides, the effect of different drying methods on the content of 10 main chemical constituents in TH extracts including catechin, rutin, kaempferol-3-O-rutinoside and so on was also investigated by targeting metabolomics method with ultra high-performance liquid chromatography-tandem triple quadrupole mass spectrometry (UPLC-MS/MS) assisted by multivariate statistical analysis. Large differences were observed between vacuum drying and vacuum freeze drying with remarkable content changes. The contents of rutin, proanthocyanidin B1 and catechin were the most different among the various drying methods. The systematic identification of chemical constituents is helpful for the further medicinal development and application of TH. The effects of drying methods on the content of TH components were studied, which provided experimental data for the processing, storage and quality control of TH.

Effects of drying methods and drying temperature on product quality of Phyllanthus Amarus (P. Amarus)

Phyllanthus Amarus (P. Amarus) is a precious medicine that has been widely used in traditional oriental medicine as a cure to treat liver diseases, diabetes, and kidney stones. This study evaluated the effects of different drying methods under different temperatures on product quality as antioxidant capacity (IC50) and color change of Phyllanthus Amarus. The P. Amarus was dehydrated by outdoor sun drying and three indoor drying methods: hot air drying, heat pump drying, and vacuum drying at temperatures of 35, 40, 45, and 50°C until reaching the moisture content of 11 ± 0.5%. The results showed that the drying methods and temperature remarkably affected the drying time, color change, and antioxidant capacity of P. Amarus. Among the four drying methods used, vacuum drying at 40°C resulted in better product quality by retaining natural color and the antioxidant capacity (IC50) with the shortest drying time (3.5 hours).

Effect of drying methods on the nutrient content, protein and lipid quality of edible insects from East Africa

This study investigated the effect of different drying methods on nutrient composition and quality of three edible insects from East Africa.Ruspolia differens (grasshopper),Gryllus bimaculatus (cricket) andBunea alcinoe (caterpillar) were freeze dried, oven dried, sun dried, direct solar cabinet dried, boiled before sun dried or direct solar cabinet dried. Proximate composition, available lysine, and protein digestibility were not significantly affected by drying methods. The protein digestibility corrected amino acid score was lower in boiled dried cricket and caterpillar than the other dried forms. Boiled and dried insects had lowest proportions of linoleate and α-linolenate. Despite these losses in boiled dried insects, the essential amino acid scores and lipid quality indices of differently dried insects were within desirable limits for human nutrition. Sun drying and solar cabinet drying on their own or with prior boiling could be cost-effective and affordable alternatives to freeze drying and oven drying for preserving edible insects.

The effect of drying methods on chlorophyll, polyphenol, flavonoids, phenolic compounds contents, color and sensory properties, and in vitro antioxidant and anti-diabetic activities of dried wild guava leaves

Wild guava (Psidium guajava L.) commonly grows in tropical forests, and its leaves have long been used by Asian ethnic minorities as herbal tea and traditional medicine. This study aimed to evaluate the effects of different drying methods (sun drying, hot air drying, microwave drying, vacuum drying, and freeze drying) on the retention of bioactive compounds, antioxidant, and antidiabetic activities of wild guava leaves collected in Vietnam. The results showed that drying methods significantly affected the retention of bioactive compounds, biological activities, and color of guava leaves. The freeze-dried leaves had the highest levels of total phenolic content (173.25 ± 0.68 mg gallic acid equivalent g−1 dw), total flavonoid content (24.46 ± 0.78 mg QE g−1 dw), antioxidant capacity, and in vitro antidiabetic activity compared with others, while sun-dried leaves showed the lowest values of those parameters. The principal component analysis (PCA) showed a strong correlation among biological activities and contents of bioactive compounds, including antioxidant activity, in vitro antidiabetic activity, total phenolic content, and total flavonoid content (r 2 = 0.999, p < 0.0001). Specifically, the biological activities strongly and positively correlated epicatechin, rutin, chlorogenic acid, catechin, and gallic acid. Freeze-dried guava leaves had the highest positive scores, followed by hot air-dried, microwave-dried, vacuum-dried, and sun-dried samples. FD treatment sample also exhibited better color and sensory properties than others. Consequently, freeze drying is recommended as the most suitable drying method for preserving the bioactive compounds and sensory characteristics of dried wild guava leaves.

Effects of different drying methods on chemical compositions, antioxidant activity and anti-α-glucosidase activity of Coreopsis tinctoria flower tea

Coreopsis tinctoria (CT) flower is widely consumed as flower tea with many good healthcare benefits in China, and room drying is the most common drying method of CT, while many rapid and controllable modern instrument drying methods have been used for the drying of flowers teas. In the present study, effects of drying methods on chemical components, antioxidant activity and anti-α-glucosidase activity of CT have been compared to search for proper drying methods. In the results, drying methods have significant effects on the chemical composition, antioxidant activity and anti-α-glucosidase activity of CT. Vacuum drying at 50 °C, hot air drying at 30 °C and hot air drying at 50 °C are the top three drying methods to produce dried CT of high quality, and hot air drying at 30 °C is more energy-efficient and time-saving. Our results provide some new choices for CT in the future.

PSXV-18 Effects of Drying Methods for Black Soldier fly Larva Meals on in Vitro Nutrient Disappearance

Abstract The objective was to determine the effects of different drying methods on nutrient utilization of black soldier fly (BSF; Hermetia illucens) larva meals using in vitro assays. Two-step and 3-step in vitro assays were employed to simulate the gastrointestinal tract of pigs. Four methods were used to obtain BSF larva meal sources: 1) microwave-drying for 32 min, 2) hot-air drying at 60°C for 17 h, 3) water blanching for 5 min and hot-air drying for 17 h, and 4) 2% citric acid solution blanching for 5 min and hot-air drying for 17 h. After the drying process, each BSF larva was defatted and ground to obtain BSF larva meals. The crude protein (CP) concentration in the test ingredients ranged from 54.7 to 60.4% on dry matter (DM) basis and ether extract ranged from 7.1 to 11.8% DM. Hot-air-dried BSF larva meal had greater in vitro ileal disappearance (IVID) of CP compared with microwave-dried BSF larva meal (86.7% vs. 84.4%; P &amp;lt; 0.05). However, blanching BSF larva in water or 2% citric acid solution before hot-air drying resulted in less IVID of CP (81.3 or 82.5%; P &amp;lt; 0.05) compared with microwave-dried or hot-air-dried BSF larva meal. Blanching BSF larva in water or 2% citric acid solution before hot-air drying resulted in less in vitro total tract disappearance of DM (85.0% or 84.5% vs. 90.4% or 89.6%; SEM = 0.3, P &amp;lt; 0.05) and OM (80.6% or 81.5% vs. 85.7% or 86.6%; SEM = 0.1, P &amp;lt; 0.05) compared with microwave-dried or hot-air-dried BSF larva meal. In conclusion, hot-air-dried BSF larva meal had greater nutrient utilization compared with microwave-dried BSF larva meal. However, blanching BSF larva in water or citric acid solution negatively affected nutrient digestibility based on in vitro assays.

Determination of the Effect of Different Drying Methods on the Physicochemical Properties of Potato Powder Using Multivariate Analysis

In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and vitamin C on were determined. It was observed that the microwave drying process caused an increase in bioactive components in purple-colored powder samples, and no significant differences were determined in terms of drying methods in bioactive components in yellow-colored powder samples. When the starch ratio of the samples was examined, it was determined that hot air drying caused a significant increase. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used as multivariate analysis to reveal the effects of different drying techniques and potato varieties on the physicochemical properties of potato powders. As a result, it was found that the physicochemical properties of potato powders differentiated depending on the methods and varieties.

Effect of Different Drying Methods on Physico-Biochemical Aspects of Aonla Fruit Pulp Powder

Aonla (Emblica officinalis Geartn.) possess significant nutraceutical properties and to utilize Aonla for various value additions, its fruit powder is one of the best option for several preparations. As there are different drying methods for preparation of fruit pulp powder, it is needed to find out the most suitable method for drying which can efficiently retain nutritional and organoleptic properties of Aonla Fruit pulp powder. Thus, we conducted an experiment to study the effect of drying methods viz., Sun Drying, Oven Drying, Air Drying and Freeze Drying on Physico-Biochemical properties of Aonla fruit pulp powder. The findings shows that moisture percent and bulk density was maximum in Sun drying method followed by Air drying while minimum was with Oven drying followed by Freeze Drying. Ash (5.71%), Fiber (8.41%), Protein percent (10.73%), Total Sugar (21.71%), Reducing Sugar (16.81%) &amp; Non-Reducing Sugar (4.89%), Titratable Acidity (4.21%), Ascorbic acid (546.14 mg/100g), Total Phenols (371.63 mg/100g GAE) and DPPH Radical Scavenging Activity (88.23%) was found maximum with Freeze Drying followed by Air drying. Taste, Flavour, Aroma and Overall Acceptability was reported best with freeze drying method followed by air drying.

Effects of Drying Methods on the Volatile Compounds of Alliummongolicum Regel.

Allium mongolicum Regel (AMR) is a traditional Mongolian food. Various drying methods play an important role in foodstuff flavor. However, the effect of different drying methods on AMR is limited. In this study, freeze drying (FD), vacuum drying (VD), and hot-air drying (HAD) were applied to dry fresh AMR to a moisture content of 8% (wet basis); headspace gas chromatography mass spectrometry was adopted to identify volatile compounds in AMR; and principal component analysis and fingerprint similarity analysis based on the Euclidean distance was used to distinguish the fresh and three dried treatments. In total, 113 peaks were detected and 102 volatile compounds were identified. Drying causes significant changes to the amounts of volatile compounds in AMR, and the drying method plays a key role in determining which volatile compounds appear. Compared to FD, VD and HAD were more appropriate for drying AMR because the volatile compounds after VD and HAD were closer to those of fresh AMR. These findings can provide a scientific basis to help to preserve future seasonal functional food and aid in Mongolian medicine production.

Effects of drying methods and solvent extraction on quantification of major bioactive compounds in pomegranate peel waste using HPLC

Bioactive compound characterization is an essential step for utilizing pomegranate peel waste as food and nutraceuticals ingredients. In the present investigation, the effects of different drying methods (freeze, tray-oven, and sun) and extraction solvents such as methanol, ethanol, water, acetone, and hexane were investigated on the extraction and recovery of major bioactive compounds (ellagic acid, gallic acid, quercetin, and punicalagin) of pomegranate peel for two pomegranate varieties (i.e., Bhagwa and Ganesh) using high-performance liquid chromatography (HPLC). The results indicated that the freeze dried pomegranate peel powder of both pomegranate varities potential to extraction higher amount of bioactive compounds with methanol as extraction solvent as compared to other drying methods and solvents. Freeze-dried peel powder of Bhagwa pomegranate showed a higher amount of gallic acid (32.2 mg/g), ellagic acid (13.6 mg/g), punicalagin (15.2 mg/g), and quercetin (2.5 mg/g) with methanol solvent as compared to the other extract of Bhagwa and Ganesh varieties. The basis on the results of the current study, it can be concluded that the freeze-drying method of drying pomegranate peel powder and methanol as an extraction solvent are effective to recover higher amounts of bioactive compounds that can be utilized in food and pharmaceutical sectors at commercial scale.

Effect of Drying Methods and Processing Conditions on the Quality of Curcuma longa Powder

Turmeric (Curcuma longa) is a spice that has been used for a long time in traditional medicine for its anti-inflammatory properties and recently used in the food industry for its dyeing and flavoring properties. This work studied the effect of different drying methods (convection oven drying, fluidized bed drying, and traditional solar drying) on the quality of Curcuma longa powder. The effect of UV radiation on turmeric powder using different packaging materials (glass, aluminum foil bag, and low-density polyethylene bag), was also studied. Subsequently, the fluidized bed drying method was used to evaluate the effect of drying temperature. The results show that convection and fluidized bed drying had no significant impact on turmeric quality. However, solar drying degraded curcuminoids by 36.5% and the ORAC value decreased by 14%. Regarding the packaging materials, the aluminum bag prevented the deterioration of 14% of the curcuminoids for the powder exposed to UV radiation. Finally, the effect of temperature on fluidized bed drying was evaluated at 50–80 °C, finding that there were no significant differences in the curcuminoid content and antioxidant capacity of turmeric powder. This implies that the range of temperature used in this study is appropriate for drying this material using fluidized bed drying, producing a turmeric powder with a high content of bioactive compounds, when compared to convection oven and solar drying. Therefore, the turmeric powder obtained in this way can be used as an active ingredient in the formulation of different kinds of foods and supplements.