Effects of Drying Methods on the Phytochemical Contents, Antioxidant Properties, and Anti-Diabetic Activity of Nasturtium officinale R.Br. (Betong Watercress) from Southern Thailand DOI Creative Commons
Praporn Kijkuokool, Irina Stepanov, Sakaewan Ounjaijean

et al.

Life, Journal Year: 2024, Volume and Issue: 14(9), P. 1204 - 1204

Published: Sept. 23, 2024

R.Br. (Betong watercress) contains high levels of secondary metabolites that offer health benefits. However, fresh-cut watercress has a short shelf life. This study aimed to assess the effect drying methods on phytochemical contents, antioxidant activity, and anti-diabetic activity Betong watercress. The was dried using three methods: roasting (R, 50 °C, 40 min); (RD, min at °C 1 h 80 °C); blanching, roasting, (BRD, 30 s blanching 20 °C). Aqueous extracts from each method were analyzed for total phenolic content, flavonoid glucosinolate activities (FRAP, DPPH, ABTS assays), α-amylase enzyme inhibition. From results, R provided highest level phenolic, flavonoid, glucosionolate content compared RD BRD methods. Similarly, inhibition in method, followed by Our results demonstrate without addition or effectively preserves activities, activity.

Language: Английский

Artificial Intelligence in Agro-Food Systems: From Farm to Fork DOI Creative Commons

Ali Aghababaei,

Fatemeh Aghababaei, Marc Pignitter

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 411 - 411

Published: Jan. 27, 2025

The current landscape of the food processing industry places a strong emphasis on improving quality, nutritional value, and techniques. This focus arises from consumer demand for products that adhere to high standards sensory characteristics, extended shelf life. emergence artificial intelligence (AI) machine learning (ML) technologies is instrumental in addressing challenges associated with variability processing. AI represents promising interdisciplinary approach enhancing performance across various sectors industry. Significant advancements have been made address facilitate growth within sector. review highlights applications agriculture industry, including bakery, beverage, dairy, safety, fruit vegetable industries, packaging sorting, drying fresh foods. Various strategies implemented different promote technology. Additionally, this article explores potential advancing 3D printing technology enhance aspects manufacturing service, while also outlining future perspectives.

Language: Английский

Citations

2
Synergistic Effect of Ultrasound and Osmotic Pretreatment on the Drying Kinetics and Antioxidant Properties of Satkara (Citrus macroptera): A Novel Preservation Strategy DOI Open Access
Mohammad Afzal Hossain,

Limon Chandra Shaha,

Tasnim Islam Romen

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(2), P. 384 - 384

Published: Jan. 31, 2025

This study aimed to investigate the effects of combined ultrasound and osmotic pretreatment conditions on drying kinetics antioxidant properties, such as total phenolic content (TPC), flavonoid (TFC), vitamin C content, DPPH radical scavenging activity, dried Citrus macroptera (Satkara) fruits. The fruit slices were immersed in 10% aqueous solutions sucrose (S), glucose (G), fructose (F) followed by an treatment (40 kHz) for 10, 20, or 30 min. samples then a convective oven at 50, 60, 70 °C 30% relative humidity with constant air velocity 3 m s−1. Four thin-layer kinetic models, namely Page, Newton, Henderson Pabis, Logarithmic, evaluated. Among these, Page was found be most suitable model predicting kinetics. process accelerated significantly, reducing time up 6 h. Additionally, pretreated exhibited improved retention quality attributes, being best preserved S solutions, TPC both F TFC all three sugar (S, F, G). application during also had positive impact retention, whereas it presented negative effect when used prolonged duration negligible one capacity. Overall, this provides new perspective Satkara fruits, their respective properties after drying, subjected pretreatment. These findings will contribute development effective efficient methods industrial applications produce products minimum degradation.

Language: Английский

Citations

1
Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram DOI Creative Commons
Mariola Kozłowska, Małgorzata Ziarno, Katarzyna Zawada

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 172 - 172

Published: Jan. 8, 2025

Consumers include pumpkin seeds in their diet as a snack raw form or minimally processed by roasting. This process enables the to develop characteristic aroma and color. Herbs spices are also distinguished pleasant delicate aroma. Among them, marjoram is particularly suited drying, retaining its flavor better than other dried herbs. Marjoram can be used impart food products extend shelf life because it prevent lipid autoxidation. In this study, (Cucurbita pepo) were roasted with without at 110 160 °C for 10 30 min, after which oils extracted. The results showed that increasing temperature roasting time, moisture content water activity of decreased. Furthermore, marjoram, °C, enriched profile terpenes Whether fatty acid composition obtained was dominated palmitic, stearic, oleic, linoleic acids. However, presence during resulted lower peroxide values specific extinction coefficients K232 K270 compared counterparts spice. addition, all ability scavenge DPPH· radicals characterized higher proportion yellow (positive value b* parameter) green (negative a* comparison oil extracted from unroasted seeds, exhibited chlorophyll carotenoid content. Thus, may enrich additional components, quality parameters.

Language: Английский

Citations

0
Unveiling lotus root processing under vacuum microwave: starch–malic acid interactions based on moisture, structure, and in vitro digestibility DOI
Yiyang Yu, Dianbin Su, Huihui Xu

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142862 - 142862

Published: Jan. 11, 2025

Language: Английский

Citations

0
Processing Techniques for Bio-based Products in the Global South DOI
C. A. Ogunlade,

A. R. Olaniyan,

R. T. Babalola

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0
Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut DOI Creative Commons
Zemenu Tadesse Adimas,

Biresaw Demelash Abera

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100801 - 100801

Published: March 1, 2025

Language: Английский

Citations

0
In Vivo Glycemic Response of Fruit-Based Mango (Mangifera indica) and Pineapple (Ananas comosus) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies DOI Creative Commons
Yolanda E. Peréz‐Beltrán, Abraham Wall‐Medrano,

Monserrat A. Valencia Estrada

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(14), P. 2258 - 2258

Published: July 17, 2024

The habitual consumption of snacks has the potential to enrich or harm diet. They can contribute excessive caloric intake and hyperglycemia. Thus, there is an increasing interest in with health-promoting properties. This study aimed demonstrate beneficial effect two fruit-based bars on glucose levels through vitro, vivo, silico assays. Mango (

Language: Английский

Citations

0
Effects of Drying Methods on the Phytochemical Contents, Antioxidant Properties, and Anti-Diabetic Activity of Nasturtium officinale R.Br. (Betong Watercress) from Southern Thailand DOI Creative Commons
Praporn Kijkuokool, Irina Stepanov, Sakaewan Ounjaijean

et al.

Life, Journal Year: 2024, Volume and Issue: 14(9), P. 1204 - 1204

Published: Sept. 23, 2024

R.Br. (Betong watercress) contains high levels of secondary metabolites that offer health benefits. However, fresh-cut watercress has a short shelf life. This study aimed to assess the effect drying methods on phytochemical contents, antioxidant activity, and anti-diabetic activity Betong watercress. The was dried using three methods: roasting (R, 50 °C, 40 min); (RD, min at °C 1 h 80 °C); blanching, roasting, (BRD, 30 s blanching 20 °C). Aqueous extracts from each method were analyzed for total phenolic content, flavonoid glucosinolate activities (FRAP, DPPH, ABTS assays), α-amylase enzyme inhibition. From results, R provided highest level phenolic, flavonoid, glucosionolate content compared RD BRD methods. Similarly, inhibition in method, followed by Our results demonstrate without addition or effectively preserves activities, activity.

Language: Английский

Citations

0