The effects of hot water blanching (HWB) microwave blanching (MWB) infrared blanching (IRB) and high-humidity hot air impingement blanching (HHAIB) on weight loss enzyme inactivation (peroxidase POD and polyphenol oxidase PPO) characteristic bioactive component contents (red pigments and ascorbic acid) antioxidant capacity (total Effects of different drying methods and storage time on free radical scavenging activity and total phenolic content of Cosmos caudatus ABSTRACT The present study was conducted to determine the effect of air (AD) oven (OD) and freeze its bioactive components can be maintained Keyword:

Effect of drying methods on the retention of bioactive

The effect of drying method as presented in Table 3 shows that freeze‐drying was the most effective in retaining the optimal total phenolic contents and beta‐carotene contents This is in comparison with solar‐drying vacuum‐drying and oven‐drying and may be attributed to the gentle process of lyophilization whereby enzymatic

Mar 13 2018Effect of drying methods on the retention of bioactive compounds in African eggplant Mbondo NN(1) Owino WO(1) Ambuko J(2) Sila DN(1) Author information: (1)Department of Food Science and Technology Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya

Mar 26 2018The furanocoumarin content pattern was similar with 70 C drying and freeze-drying A dahurica roots dried at 70 C may be an alternative method for maintaining high quality Effects of drying methods on contents of bioactive compounds and antioxidant activities of Angelica dahurica | SpringerLink

contents for both particle size (2 00 mm and 0 25 mm) (Figure 3a) and extracting solvent (hot water) (Figure 3c) This effect of drying method on TPC also shows similar result for DPPH radical scavenging assay Drying samples using an oven at 50C have shown aggressively drying method for Sargassum

In the present study the effects of various conventional shelling methods (oil-bath roasting direct steam roasting drying and open pan roasting) as well as a novel "Flores" hand-cracking method on the levels of bioactive compounds of cashew nut kernels were investigated The raw cashew nut kernels were found to possess appreciable levels of certain bioactive compounds

Effect of Heat Treatment and Fermentation on Bioactive

Jun 27 2017The therapeutic benefits effects of bioactive peptides on human health have been documented by several approaches 2 3 4 Bioactive peptides show a broad range of biological activities such as anti-oxidant anti-microbial (as bactericidal) anti-hypertension anti-carcinogenic activities and anti-angiotensin 5 6

The bioactive compounds in ginger rhizome (Zingiber officinale Roscoe) are gingerols (particularly 6-gingerol) The drying treatments that were applied to fresh ginger included constant and also changing temperature conditions Due to the short drying time 60 C was the optimal drying temperature to retain 6-gingerol

Jul 09 2018lentillifera using two drying methods including thermal drying and freeze-drying According to the authors freeze-dried seaweed had better antioxidant capacity (0~100 ppm) as well as high total phenolic contents compared to the thermal drying method Kim studied the total phenolic contents and antioxidant activities of U pinnatifida and C

Abstract In order to explore the potential drying process the effects of different drying methods (sun drying hot-air drying microwave-vacuum drying and freeze drying) on the antioxidant properties and phenolic contents in white button mushroom fruit bodies were investigated

Feb 01 2020Different drying methods lead to different contents of the aroma components but there was a tendency that the longer the drying time the lower the aroma component content of saffron For ID it took the shortest time (0 7 h) but the dried samples had the highest contents of various aroma components especially safranal (22 18%) isophorone

Bovine colostrum (BC) contains bioactive proteins such as immunoglobulin G (IgG) lactoferrin (LF) and lactoperoxidase (LP) BC was subjected to low-temperature long-time pasteurization (LTLT 63 C 30 min) or high-temperature short-time pasteurization (HTST 72 C 15 s) and spray-drying (SD) with or without γ-irradiation (GI ∼14 kGy) to remove microbial contamination

Drying food preserves nutrients and protects it by removing the moisture that bacteria yeasts and molds need to live Although drying destroys some nutrients like vitamin C removing water concentrates what's left along with other nutrients jamming more calories dietary fiber and/or air-resistant vitamins and minerals into a smaller space Many fruits contain an enzyme

May 26 2016The freeze drying method had higher total phenolic tannin and flavonoid concentration therefore can be explored as a feasible method for processing pomegranate peel to ensure retention of the maximum amount of their naturally occurring bioactive compounds

The effect of drying technique on nutrients content of

The preservation methods were sun drying oven drying and shade drying After treatment biochemical analysis was carried out to detect the retention of nutritional factors Proximate analysis was conducted to determine the dry matter (DM) Acid soluble ash (ASH) Acid insoluble ash (AIA) amount of elements such as Calcium Phosphorus Nitrogen

Vacuum-drying at 60C produced the highest quality dried toad venom in terms of total bufadienolide content whereas traditional air-drying at room temperature (RT) to dehydrate the toad venom led to a dramatic loss in free and conjugated bufadienolides reaching up to 60% and 70% respectively

This study investigated the effect of different drying techniques namely room-temperature drying (RTD) solar drying (SD) heat-pump drying (HPD) hot-air drying (HAD) and freeze drying (FD) on bioactive components fatty acid composition and the volatile compound profile of robusta coffee bean

Recovery and solubility of flavonoid and phenolic contents from Arachis Hypogea in supercritical carbon dioxide Effect of three drying methods on the drying kinetics and quality of acerola cherry Co‐encapsulation of vitamin D 3 and saffron petals' bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types

Jan 21 2014This article evaluates the effect of hot air drying on the physicochemical characteristics color concentration of bioactive compounds and antioxidant activity of agroindustrial residue of acerola which was hot air dried under different conditions of temperature (60 70 and 80C) and air velocity (4 5 and 6 m/s) taking up the residue in natura as the

The results confirmed that blanching followed through oven or sun drying diminished the moisture vitamins A and C concentrations but increased the protein ash iron zinc calcium and magnesium contents of the okra fruits However the oven dried okra samples have been better in these components than the sun-dried okra pattern

The effects of different processing methods on nutrient content in maize from field to plate indicate that generally the fresher and less processed the maize is the more nutrients it retains However this is nutrient‐specific and this trend is reversed in the case of nutrients such as niacin which has very low bioavailability from

Jan 24 2014In this study the effects of three different drying methods (freeze drying oven drying and vacuum oven drying) on bioactive (total phenolics total flavonoids condensed tannin and total hydrolyzable tannin contents antiradical activity and antidiabetic activity) and some physicochemical (dry matter ash water activity (a w) color protein

measured for analysis of the main bioactive compounds and the other leaf at each node was used for the measurement of fresh and dry weights The water content at each node was calculated by dividing dry weight by fresh weight and multiplying by 100 (%)(dry matter ratio) and subtracting that value from 100 2 4 PA RA and LU analyses