Hot Air Drying Induces Browning and Enhances Phenolic Content and Antioxidant Capacity in Mung Bean (Vigna radiataL.) Sprouts

2016 ◽  
Vol 41 (1) ◽  
pp. e12846 ◽  
Author(s):  
Ren-You Gan ◽  
Wing-Yee Lui ◽  
Chak-Lun Chan ◽  
Harold Corke
Keyword(s):  
Antioxidant Capacity ◽  
Mung Bean ◽  
Phenolic Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

2011 ◽  
Vol 17 (4) ◽  
pp. 319-330 ◽  
Author(s):  
R. Pedreschi ◽  
I. Betalleluz-Pallardel ◽  
R. Chirinos ◽  
C. Curotto ◽  
D. Campos
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolics ◽  
Hot Air Drying ◽  
Total Carotenoids ◽  
Air Drying ◽  
Drying Temperature ◽  
Residual Content ◽  
Microwave Cooking ◽  
Hot Air

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

scholarly journals Effects of Hot Air Drying on the Antioxidant Capacity of Actinidia arguta × A. deliciosa cv. Mansoo, a Hardy Kiwifruit

2015 ◽  
Vol 47 (4) ◽  
pp. 539-543 ◽  
Author(s):  
Cheng-Ri Jin ◽  
Chi Heung Cho ◽  
Tae-Gyu Nam ◽  
Youn-Sup Cho ◽  
Dae-Ok Kim
Keyword(s):  
Antioxidant Capacity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Actinidia Arguta ◽  
Hot Air

Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers

2013 ◽  
Vol 91 (4) ◽  
pp. 310-318 ◽  
Author(s):  
Silvana M. Demarchi ◽  
Natalia A. Quintero Ruiz ◽  
Analía Concellón ◽  
Sergio A. Giner
Keyword(s):  
Antioxidant Capacity ◽  
Effect Of Temperature ◽  
Drying Rate ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

2017 ◽  
Vol 52 (4) ◽  
pp. 880-887 ◽  
Author(s):  
Konstantinos Papoutsis ◽  
Penta Pristijono ◽  
John B. Golding ◽  
Costas E. Stathopoulos ◽  
Michael C. Bowyer ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Freeze Drying ◽  
Vacuum Drying ◽  
Citrus Limon ◽  
Aqueous Extracts ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

scholarly journals Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration

2022 ◽  
Vol 2022 ◽  
pp. 1-8
Author(s):  
Marziyeh Hajiaghaei ◽  
Akram Sharifi
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Drying Method ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Freeze Dried ◽  
Optimum Sample

In this study, production of instant beverage powder by the foam-mat drying method (foam-mat freeze- and hot-air drying) from red beetroot, quince fruit, and cinnamon extracts without and with maltodextrin (MD) (0%, 10%, 20%, and 30%) were investigated. The results showed that an increase in the MD level has led to a decrease in the moisture content of powders. Drying method and MD concentration had a significant effect on rehydration time, color, and total phenolic content ( p ≤ 0.05 ). Foam-mat hot-air-dried powder containing 20% MD had a good flowability. According to the statistical analysis, MD content had a more significant effect on the antioxidant activity of powders than the drying method ( p ≤ 0.05 ). The total phenolic content of foam-mat hot-air-dried powders was higher than that of foam-mat freeze-dried powders. Based on the results, the produced powder containing 20% MD via foam-mat hot-air drying (60°C) was the optimum sample.

scholarly journals Ultrasound-Enhanced Hot Air Drying of Germinated Highland Barley Seeds: Drying Characteristics, Microstructure, and Bioactive Profile

2019 ◽  
Vol 1 (4) ◽  
pp. 496-510
Author(s):  
Yan Song ◽  
Yang Tao ◽  
Xiaoyu Zhu ◽  
Yongbin Han ◽  
Pau Loke Show ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Original Structure ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Drying Characteristics ◽  
Organic Selenium ◽  
Hot Air ◽  
Highland Barley

The effects of ultrasound-enhanced hot air drying on the drying characteristics, microstructure and bioactive profile of germinated highland barley seeds (GHB) were studied. GHB was dried by hot air at 55 °C and 70 °C and ultrasonic intensities of 125.1 W/dm2 and 180.2 W/dm2, respectively. The results showed that when the drying temperature was 55 °C or 70 °C, the sonicated groups could shorten the drying time by 17.4–26.1% or 18.8–31.3%, respectively. Ultrasound drying at 125.1 W/dm2 and 55 °C could mostly increase the content of organic selenium and the rehydration rate, improve the color and maintain the original structure of GHB. Compared with hot air drying alone, the phenolic content did not increase due to ultrasound-enhanced hot air drying. Therefore, drying at an ultrasonic intensity of 125.1 W/dm2 and a temperature of 55 °C could effectively shorten the drying time, and enhance the quality of GHB.

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