Eco-friendly synthesis of silver nanoparticles using Coffea arabica husk for enhanced antibacterial and anti-cancer applications
Biomass and Bioenergy,
Год журнала:
2025,
Номер
194, С. 107625 - 107625
Опубликована: Янв. 25, 2025
Язык: Английский
Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)
Current Research in Food Science,
Год журнала:
2024,
Номер
9, С. 100856 - 100856
Опубликована: Янв. 1, 2024
Язык: Английский
The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
Applied Sciences,
Год журнала:
2024,
Номер
14(20), С. 9183 - 9183
Опубликована: Окт. 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.
Язык: Английский
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
Food Chemistry,
Год журнала:
2024,
Номер
465, С. 142028 - 142028
Опубликована: Ноя. 13, 2024
Язык: Английский
Developing Effective Radio Frequency Vacuum Drying Processes for Moutan Cortex: Effect on Moisture Migration, Drying Kinetics, Physicochemical Quality, and Microstructure
Foods,
Год журнала:
2024,
Номер
13(14), С. 2294 - 2294
Опубликована: Июль 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
Язык: Английский
Physicochemical Characterization and Extrusion Effects on the Optimization of Agro-Industrial Byproduct Flour Formulation
Sustainability,
Год журнала:
2025,
Номер
17(5), С. 1950 - 1950
Опубликована: Фев. 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.
Язык: Английский
Drying and Bioactive Compounds Extraction of Ripe and Unripe Yerba-Mate Fruits
Plant Foods for Human Nutrition,
Год журнала:
2025,
Номер
80(2)
Опубликована: Март 24, 2025
Язык: Английский
Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition
Foods,
Год журнала:
2025,
Номер
14(9), С. 1463 - 1463
Опубликована: Апрель 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.
Язык: Английский
Valorization of red Coffea arabica var. Caturra pulp
Agrociencia Uruguay,
Год журнала:
2025,
Номер
29(NE1), С. e1589 - e1589
Опубликована: Апрель 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.
Язык: Английский
Novel Ultrasonic Pretreatment for Improving Drying Performance and Physicochemical Properties of Licorice Slices During Radio Frequency Vacuum Drying
Foods,
Год журнала:
2024,
Номер
13(24), С. 4071 - 4071
Опубликована: Дек. 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.
Язык: Английский