scholarly journals Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon ( Momordica charantia L.)

2020 ◽  
Vol 8 (7) ◽  
pp. 3826-3834
Author(s):  
Thi‐Van‐Linh Nguyen ◽  
Quoc‐Duy Nguyen ◽  
Phuoc‐Bao‐Duy Nguyen ◽  
Bich‐Lam Tran ◽  
Phong T. Huynh
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Bioactive Compounds ◽  
Momordica Charantia ◽  
Bitter Melon ◽  
Microwave Assisted ◽  
Drying Conditions

Kinetics of nutrient change and color retention during low‐temperature microwave‐assisted drying of bitter melon ( Momordica charantia L.)

2019 ◽  
Vol 43 (12) ◽  
Author(s):  
Thi‐Van‐Linh Nguyen ◽  
Phuoc‐Bao‐Duy Nguyen ◽  
Xuan‐Cuong Luu ◽  
Bao‐Long Huynh ◽  
Sitaraman Krishnan ◽  
...  
Keyword(s):  
Low Temperature ◽  
Momordica Charantia ◽  
Bitter Melon ◽  
Microwave Assisted ◽  
Color Retention ◽  
Kinetics Of

scholarly journals Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Cassiano Brown da Rocha ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Grape Pomace ◽  
Total Phenolic ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted

AbstractThe grape pomace is a by-product from the industrial processing of grape juice, which can be used as a source of bioactive compounds. The aim of this study was to separate the phenolic compounds from grape pomace using an acidic aqueous solution with 2 % citric acid as a solvent, using both ultrasound-assisted extraction, with powers of 250, 350 and 450 W and times of 5, 10 and 15 min, and microwave-assisted extraction using powers of 600, 800 and 1,000 W and times of 5, 7 and 10 min. The results showed that for both methods of extraction, the contents of total phenolic compounds and antioxidant activity by ABTS and DPPH increased with time, and microwave at 1,000 W for 10 min corresponded to the best extraction condition. However, the contents of phenolic compounds and antioxidant activity were lower than exhaustive extraction using acidified methanol solution.

scholarly journals Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3618 ◽  
Author(s):  
Bruno Melgar ◽  
Maria Inês Dias ◽  
Lillian Barros ◽  
Isabel C.F.R. Ferreira ◽  
Antonio D. Rodriguez-Lopez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Bioactive Molecules ◽  
Specific Response ◽  
Microwave Assisted Extraction ◽  
Ultrasound Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ic50 Values ◽  
Effective Models

Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of bioactive compounds, peels from Opuntia engelmannii cultivar (cv.) Valencia were optimized by response surface methodology. Randomized extraction runs were performed for each of the technologies employed in order to build effective models with maximum (bioactive molecules content and yield) and minimum (antioxidant activity) responses. A 5-level, 4-factor central composite design was used to obtain target responses as a function of extraction time (t), solid to liquid ratio (S/L), methanol concentration (metOH), and temperature (T). Specific response optimization for each technology was analyzed, discussed, and general optimization from all the responses together was also gather. The optimum values for each factor were: t = 2.5 and 1.4 min, S/L = 5 and 5 g/L, metOH = 34.6 and 0% of methanol and T = 30 and 36.6 °C, achieving maximum responses of 201.6 and 132.9 mg of betalains/g, 13.9 and 8.0 mg of phenolic acids/g, 2.4 and 1.5 mg of flavonoids/g, 71.8% and 79.1% of extractable solid and IC50 values for the antioxidant activity of 2.9 and 3.6, for UAE and MAE, respectively. The present study suggested UAE as the best extraction system, in order to maximize recovery of bioactive compounds with a high antioxidant activity.

Impact of Spouted-Microwave Drying on the Selected Mechanical and Rheological Properties of Zucchini

2016 ◽  
Vol 20 (2) ◽  
pp. 143-150 ◽  
Author(s):  
Bogdan Stępień ◽  
Marta Pasławska ◽  
Radosław Maślankowski ◽  
Mariusz Surma ◽  
Klaudiusz Jałoszyński
Keyword(s):  
Low Temperature ◽  
Product Quality ◽  
Rheological Properties ◽  
Microwave Power ◽  
Raw Material ◽  
Microwave Drying ◽  
Cutting Resistance ◽  
Microwave Assisted ◽  
Drying Conditions ◽  
Compression Resistance

AbstractMechanical and rheological properties of zucchini dried with spouted microwave - assisted heating was analysed. During spouted drying two levels of microwave power were applied: 100W and 250W. Tests were carried out for the raw material blanched in the temperature of 60ºC for 10 minutes and not subjected to a pretreatment. Compression resistance, cutting resistance and stresses relaxation ratios a and b were determined. A significant impact of drying conditions on the product quality within the scope of mechanical and rheological properties was reported. Raw zucchini has 5 to 7 times higher compression resistance, several times lowered cutting resistance and almost two times higher elasticity in comparison to dried material. Low-temperature blanching significantly affected the values of all investigated properties of dried zucchini. Change in microwave powers during spouted drying significantly influenced the increase of the compression work value.

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