Chemical Engineering Communications,
Год журнала:
2024,
Номер
unknown, С. 1 - 14
Опубликована: Ноя. 10, 2024
In
order
to
reduce
the
drying
time
of
broccoli
and
investigate
rehydration
color
changes
associated
with
process,
infrared
method
blanching
pretreatment
were
used
in
this
study.
Boccoli
florets
dried
using
at
power
levels
50,
62,
74
88
W
kinetics.
Blanching
was
as
a
it
found
that
blanched
samples
faster.
Effective
moisture
diffusion
coefficients
also
calculated.
While
Deff
values
between
9.26
×
10−11
2.15
10−10
m2/s
observed
for
control
samples,
value
varied
1.10
2.87
samples.
The
calculated
activation
energy
are
2.11
2.0
kW/kg,
respectively.
process
modeled
12
different
thin-layer
models
Midilli
&
Kucuk
model
best
represented
process.
Color
analysis
performed
by
measuring
L,
b
well
chroma,
hue
angle
total
change
values.
It
increasing
affected
parameters,
leading
decrease
L
an
increase
addition,
preserved
some
extent.
behavior
analyzed.
highest
capacity
achieved
W.
LWT,
Год журнала:
2024,
Номер
200, С. 116193 - 116193
Опубликована: Май 1, 2024
Drying
is
a
crucial
process
in
the
production
of
tea.
The
effects
sun
drying
(SD),
hot
air
(HAD),
microwave
(MD),
vacuum
(VD)
and
freeze
(FD)
on
color,
taste,
bioactive,
aroma
coffee
pulp
tea
(CPT)
were
evaluated
systematically.
results
showed
that
FD
could
better
retain
original
total
phenolics
(4.75
mg/mL),
trigonelline
(0.31
chlorogenic
acid
(0.067
protocatechuic
(0.81
soluble
sugars
(24.33
mg/mL)
CPT,
but
its
time
was
longer
(32.56
h),
taste
flavor
worst.
HAD
SD
displayed
highest
loss
rates
most
bioactive
components,
exceeding
40%.
In
contrast,
MD
can
improve
quality
giving
it
superior
retention
attractive
aroma,
decrease
by
66.1%
96.5%,
respectively.
Overall,
promising
method
for
obtaining
high-value-added
CPT
products.
Case Studies in Thermal Engineering,
Год журнала:
2024,
Номер
57, С. 104334 - 104334
Опубликована: Апрель 4, 2024
Fresh
ginseng
has
a
high
moisture
content
and
is
easy
to
be
deteriorated,
thus
an
effective
drying
method
needed.
Infrared
known
as
low
energy
consumption,
heat
transfer,
the
far
infrared
(FIR)
near
(NIR)
characteristics
of
were
investigated
compared.
Influences
temperature,
radiation
distance,
slice
thickness
on
kinetics,
specific
color
change
rehydration
ratio
analyzed.
Results
indicated
that
rate
increased
with
increasing
temperature
decreasing
distance
thickness.
The
time
under
FIR
was
shortened
by
33.3%,
25%
20%
at
40
°C,
50
60
°C
compared
NIR,
indicating
efficiency
superior
NIR
decrease
this
improvement
became
more
obvious.
consumption
can
reduced
up
40%
much
energy-efficient
than
hot
air
drying,
reduction
51.1%.
Optimization
showed
optimal
conditions
2
mm
4th
layer.
Processes,
Год журнала:
2025,
Номер
13(1), С. 90 - 90
Опубликована: Янв. 2, 2025
The
effects
of
different
mild
drying
conditions
using
various
methods
[freeze
(FD),
vacuum
at
15
kPa
pressure
(VD15),
1
(VD1),
convective
(CD),
and
infrared
(IRD)]
on
kinetics,
proximate
composition,
yield
extracted
pectin,
methoxyl
content,
sugar
total
carotenoids
antioxidant
potential,
color
parameters
carrot
wastes
were
examined
experimentally.
CD
was
the
shortest
treatment
compared
to
other
processes,
270
min,
followed
by
IRD,
VD1,
FD,
VD15.
results
showed
a
higher
retention
pectin
in
CD-dried
samples.
Moreover,
along
with
able
maintain
sucrose
potential
greater
extent
than
methods.
Based
parameters,
FD
IRD
had
most
significant
changes
relation
CIELab
values,
∆E*
values
close
33
34
units,
whereas
VD15,
(without
differences)
16,
18,
21
respectively.
Therefore,
current
findings
suggest
that
short
period
exposure
waste
temperature
is
essential
for
obtaining
high-quality
use
food
industry.
Processes,
Год журнала:
2025,
Номер
13(5), С. 1518 - 1518
Опубликована: Май 15, 2025
This
study
evaluated
the
combined
effects
of
freeze–thaw
and
osmotic
dehydration
(OD)
pretreatments
on
physicochemical,
functional,
sensory
qualities
umbu
slices.
Fresh
thawed
slices
(thawed
at
26
±
3
°C
for
approximately
1
h
after
being
frozen
least
8
days)
were
submitted
to
OD
or
directly
processed.
All
then
dehydrated
by
convective
drying.
Treatments
varied
drying
temperature
(50
60
°C)
sucrose
concentration
(40,
50,
°Brix),
resulting
in
sixteen
conditions,
including
four
without
OD.
Freeze–thaw
pretreatment
significantly
enhanced
uptake
(24.11–49.89%)
during
OD,
affecting
slices’
physicochemical
functional
attributes.
It
also
improved
appearance,
color,
texture,
leading
a
higher
acceptance.
Among
treatments,
experiment
2
(non-pre-frozen,
50
°Brix
exhibited
highest
total
phenolics
(71.95
mg/100
g)
lowest
phenolic
losses
vitro
digestion.
Experiment
showed
flavonoids
(3.94
g),
anthocyanins
(0.62
chlorophylls
(0.78
g).
Phenolic
bioaccessibility
ranged
from
10.88%
(experiment
14)
52,90%
16).
13
(pre-frozen,
40
had
antioxidant
activity
among
freeze–thawed
samples
was
notable
its
greater
perceived
sweetness.
Therefore,
storage
with
osmoconvective
is
promising
strategy
conserving
adding
value
fruit.
Antioxidants,
Год журнала:
2025,
Номер
14(5), С. 598 - 598
Опубликована: Май 16, 2025
This
review
discusses
the
antioxidant
potential
of
oleanolic
acid,
a
triterpene
compound
present
in
many
medicinal
and
edible
plants.
The
authors
analyze
various
studies
that
confirm
numerous
pharmacological
properties
this
compound,
such
as
its
anticancer,
antidiabetic,
neuroprotective,
osteoprotective,
anti-obesity,
anti-inflammatory
effects.
OA,
natural
antioxidant,
plays
an
important
role
neutralizing
reactive
oxygen
species,
which
contribute
to
oxidative
stress
is
responsible
for
development
diseases,
including
cancer
cardiovascular
neurodegenerative
diseases.
article
also
presents
sources
grapes,
olives,
apples,
mechanisms
action,
inhibition
lipid
peroxidation
modulation
signaling
pathways
related
inflammatory
processes.
In
addition,
there
are
research
results
indicate
therapeutic
benefits
OA
treatment
diabetes
well
protect
heart,
liver,
kidneys
from
damage.
conclusion,
has
potent
can
be
used
prevention
diseases
stress.
possibility
increasing
bioavailability
through
use
nanoparticle
liposome
technology.
