Novel Ultrasonic Pretreatment for Improving Drying Performance and Physicochemical Properties of Licorice Slices During Radio Frequency Vacuum Drying DOI Creative Commons
Jun Li,

Fangxin Wan,

Xiaopeng Huang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4071 - 4071

Published: Dec. 17, 2024

To enhance the physicochemical quality, drying efficiency, and nutrient retention of dried Licorice products, this study investigated effects ultrasonic pretreatment on radio frequency vacuum (RFV) characteristics, microstructure, natural active substances in slices. The time, power, were considered as experimental factors. results showed that, compared with conventional RFV drying, reduced time slices by 20–60 min. Weibull model accurately described moisture ratio changes under different conditions (R2 > 0.9984, χ2 < 2.381 × 10−5). optimal polysaccharides, total phenols, flavonoids, antioxidants was achieved 30 min 180 W 40 kHz frequency. Furthermore, preserved internal cellular structure slices, maintaining intact tissue cells well-defined microchannels. However, a slight reduction sample color observed following ultrasound application. In conclusion, significantly improved process for enhancing preserving ingredients, optimizing quality product. This provides novel insights methods Licorice, offering foundation further research industrial applications.

Language: Английский

Eco-friendly synthesis of silver nanoparticles using Coffea arabica husk for enhanced antibacterial and anti-cancer applications DOI

Tamilselvan Kavin,

Vikneswaran Murugaiyah, Jen Kit Tan

et al.

Biomass and Bioenergy, Journal Year: 2025, Volume and Issue: 194, P. 107625 - 107625

Published: Jan. 25, 2025

Language: Английский

Citations

1
Drying and Bioactive Compounds Extraction of Ripe and Unripe Yerba-Mate Fruits DOI

Yuri Eduardo Mendes Gandin,

Leda Battestin Quast, Vânia Zanella Pinto

et al.

Plant Foods for Human Nutrition, Journal Year: 2025, Volume and Issue: 80(2)

Published: March 24, 2025

Language: Английский

Citations

0
Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition DOI Creative Commons
Danilo José Machado de Abreu, Mário Sérgio Lorenço, Gilson Gustavo Lucinda Machado

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1463 - 1463

Published: April 23, 2025

This study evaluated the impact of different drying methods on physicochemical, microbiological, and sensory qualities coffees produced in Campos das Vertentes (CV) Alta Mogiana (AM) regions Brazil. The sun-drying (S), combined with rotary mechanical dryer (SM), CoffeeDryer® (C) were compared at harvest times for same crop (2024). results indicated that preserved relatively high levels phenolic compounds antioxidant activity, reaching 3.24 g gallic acid equivalents per 100 (g EAG·100 g−1) 47.96% protection Mogiana, whereas sun-dried presented low values (2.20 g−1 28.96% protection). In region, C maintained 2.78 50.29% protection, outperforming (2.48 41.17%). Regardless region time harvest, dried by had a water activity less than 0.6 more stable moisture content (7.73–10.42%), reducing possibility proliferation filamentous fungi and, consequently, mycotoxins. evaluation, guaranteed higher scores fragrance/aroma flavor, allowing to reach 80 81 points SCA scale, which is classified as special. Thus, use proved be an efficient alternative optimizing coffee drying, preserving its chemical microbiological qualities, enhancing commercial value.

Language: Английский

Citations

0
Valorization of red Coffea arabica var. Caturra pulp DOI Creative Commons

Elkin Rojas-Orduña,

María Hernández‐Carrión, Andrea del Pilar Sánchez‐Camargo

et al.

Agrociencia Uruguay, Journal Year: 2025, Volume and Issue: 29(NE1), P. e1589 - e1589

Published: April 29, 2025

Kombucha is a fermented beverage traditionally made from tea. This study investigates the use of coffee pulp —a polluting by-product processing— as an alternative to tea in kombucha development. The research aimed compare dried and fresh with traditional black kombucha, focusing on ethanol production, sugar consumption, phenolic content, antioxidant activity, caffeine levels, pH. results indicated that produced more (1.53%) consumed (3.80 g/100mL) than (0.64% ethanol, 0.61 g/100mL sugar). However, had higher total phenols content (71.24 mg eq GAE/330 mL) activity (4.03 mmol Trolox eq/mL) compared kombucha. Additionally, version concentration catechins, whereas greater content. In terms pH, lowest value (2.67), followed by (2.98), highest pH (3.21). Fresh also presented level soluble solids (11.33 °Brix). concludes superior properties holds most promise. innovation could create new economic opportunities for producers Colombia globally, market continues grow.

Language: Английский

Citations

0
Physicochemical Characterization and Extrusion Effects on the Optimization of Agro-Industrial Byproduct Flour Formulation DOI Open Access
Diana Paola Navia Porras,

Carolina Franco-Urbano,

Laura Sofía Torres‐Valenzuela

et al.

Sustainability, Journal Year: 2025, Volume and Issue: 17(5), P. 1950 - 1950

Published: Feb. 25, 2025

During the post-harvest of coffee and plantain, organic residues with high potential for utilization are generated. This work aimed to measure effect extrusion on nutritional, physicochemical, functional properties mixtures pulp (CP), rejected plantain (RP), rachis (PR) flours. The were dehydrated, milled, mixed according simplex reticular experimental design. Subsequently, extruded. before after determined. It was found that reduced crude fiber lipid content composition, but protein ash not changed. A positive relation between flour in response total phenolic (TPC) antioxidant activity (AA). Some blends increased TPC AA others it. At same time, water oil absorption capacity showed a significant effect, while pH did not. determined optimum mixture extruded 0.364:0.333:0.303 CP, RP, PR, respectively. Extrusion all pasting optimized blend. flours studied presented relevant nutritional contribution, which favors their viability use food industry.

Language: Английский

Citations

0
Developing Effective Radio Frequency Vacuum Drying Processes for Moutan Cortex: Effect on Moisture Migration, Drying Kinetics, Physicochemical Quality, and Microstructure DOI Creative Commons
Zepeng Zang,

Fangxin Wan,

Haiwen Jia

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(14), P. 2294 - 2294

Published: July 21, 2024

This study aims to maximize the post-harvest quality of Moutan Cortex and reduce energy consumption. Radio frequency vacuum (RFV) technology was used dehydrate in this investigate effects different drying temperatures, plate spacing, degree on kinetics, physicochemical quality, microstructure Cortex. The results showed that RFV shortened dehydration time by 10.71–28.57% increased rate 15.79–54.39% compared hot-air drying. best color (∆E = 6.08 ± 0.28, BI 26.97 0.98) relatively high retention polysaccharides, total phenolics, flavonoids, antioxidant properties, paeonol, gallic acid, paeoniflorin, benzoylpaeoniflorin contents were observed dried products at a temperature 50 °C, spacing 90 mm, 0.025 MPa. Analyzing microstructure, it found could effectively inhibit shrinkage collapse cellular structure, regular loose honeycomb pore structure appeared inside samples, which contributed rapid migration internal moisture. can provide theoretical reference basis for selection application industrialized processing methods high-quality

Language: Английский

Citations

3
Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii) DOI Creative Commons
Peng Guan, Changjiang Ding, Jingli Lu

et al.

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100856 - 100856

Published: Jan. 1, 2024

Language: Английский

Citations

2
The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products DOI Creative Commons

Nurten Coşkun,

Sümeyye Sarıtaş, Yassine Jaouhari

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(20), P. 9183 - 9183

Published: Oct. 10, 2024

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with short shelf life due nature have been preserved via FD in recent years. The success thanks high retention ability compounds sample. However, cost energy consumption limit its usage several fields. Freezing, primary drying, secondary which take place same device, are stages FD. In addition, parameters, including pretreatment, size, temperature, sample species, time, pressure, affect process. These parameters controlled increase effectiveness on Moreover, has compared other techniques hot air microwave vacuum solar determine protective capability. It also applied valorization waste products, common problem worldwide. For valorization, microencapsulation powder production achieved using years, studies effects use various materials increased, providing new aspects for future science food industry.

Language: Английский

Citations

2
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum DOI
Lianjun Song, Fengwei Ma, Haijiang Chen

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 465, P. 142028 - 142028

Published: Nov. 13, 2024

Language: Английский

Citations

1
Novel Ultrasonic Pretreatment for Improving Drying Performance and Physicochemical Properties of Licorice Slices During Radio Frequency Vacuum Drying DOI Creative Commons
Jun Li,

Fangxin Wan,

Xiaopeng Huang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4071 - 4071

Published: Dec. 17, 2024

To enhance the physicochemical quality, drying efficiency, and nutrient retention of dried Licorice products, this study investigated effects ultrasonic pretreatment on radio frequency vacuum (RFV) characteristics, microstructure, natural active substances in slices. The time, power, were considered as experimental factors. results showed that, compared with conventional RFV drying, reduced time slices by 20–60 min. Weibull model accurately described moisture ratio changes under different conditions (R2 > 0.9984, χ2 < 2.381 × 10−5). optimal polysaccharides, total phenols, flavonoids, antioxidants was achieved 30 min 180 W 40 kHz frequency. Furthermore, preserved internal cellular structure slices, maintaining intact tissue cells well-defined microchannels. However, a slight reduction sample color observed following ultrasound application. In conclusion, significantly improved process for enhancing preserving ingredients, optimizing quality product. This provides novel insights methods Licorice, offering foundation further research industrial applications.

Language: Английский

Citations

0