Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Fahad Al‐Juhaimi ◽  
Nurhan Uslu ◽  
Mehmet Musa Özcan ◽  
Elfadıl E Babiker ◽  
Kashif Ghafoor ◽  
...  
Keyword(s):  
Oil Quality ◽  
Drying Process ◽  
Maturity Stages ◽  
Bioactive Properties

scholarly journals Optimization of drying process for autumn fruits rich in antioxidants: a study focusing rosehip (Rosa canina L.) and sea buckthorn (Elaeagnus rhamnoides (L.) A.Nelson) and their bioactive properties

2021 ◽  
Author(s):  
Cadmiel Moldovan ◽  
Mihai Babotă ◽  
Andrei Mocan ◽  
Luigi Menghini ◽  
Stefania Cesa ◽  
...  
Keyword(s):  
Economic Value ◽  
Sea Buckthorn ◽  
Drying Process ◽  
Rosa Canina ◽  
Traditional Uses ◽  
Local Resources ◽  
Bioactive Properties

Nowadays, it is very important to identify the traditional uses of different plants and to create the context in which new cultural or economic value is given to local resources....

scholarly journals Air drying of macauba fruits: maintaining oil quality for biodiesel production

2019 ◽  
Vol 42 ◽  
pp. e43451 ◽  
Author(s):  
Gutierres Nelson Silva ◽  
José Antônio Saraiva Grossi ◽  
Marcela Silva Carvalho ◽  
Kacilda Naomi Kuki ◽  
Samuel de Melo Goulart ◽  
...  
Keyword(s):  
Oil Quality ◽  
Chemical Properties ◽  
Biodiesel Production ◽  
Drying Process ◽  
Drying Time ◽  
Dried Fruits ◽  
Efficient Storage ◽  
Fruit Samples ◽  
Low Levels

Macauba fruits are oil-rich drupes with high moisture content at harvest. This feature can affect the chemical properties of the oil and increase the costs of biodiesel production. Therefore, it is necessary to adopt postharvest strategies to ensure oil quality. The aim of this work was to evaluate the effect of drying macauba fruit on the quality of the pulp oil. Husked and dehusked fruits were dried at 60°C and then stored. At 0, 15, 45, 100, and 180 days after storage, fruit samples were retrieved, and the oil from the pulp was evaluated for physicochemical parameters. The removal of the husk from the fruits considerably reduced the drying time compared to that of the husked fruits. Drying prevented deterioration of the fruit even after 180 days of storage, regardless of the presence of the husk. The drying process allowed for efficient storage of the macauba fruit while maintaining low levels of oil acidity. Furthermore, the oxidative stability of the pulp oil from the dehusked dried fruits lasted longer than that from the husked dried fruits. Therefore, drying is a viable alternative for the postharvest of macauba fruits to maintain the quality of the oil for biodiesel production.

scholarly journals Hovenia dulcis Thunb. pseudofruits as functional foods: Phytochemicals and bioactive properties in different maturity stages

2017 ◽  
Vol 29 ◽  
pp. 37-45 ◽  
Author(s):  
Patricia Morales ◽  
Helayne Aparecida Maieves ◽  
Maria Inês Dias ◽  
Ricardo C. Calhella ◽  
María Cortes Sánchez-Mata ◽  
...  
Keyword(s):  
Functional Foods ◽  
Maturity Stages ◽  
Bioactive Properties ◽  
Hovenia Dulcis

scholarly journals Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

2020 ◽  
Vol 23 ◽  
Author(s):  
Diana Patricia Vargas-Muñoz ◽  
Louise Emy Kurozawa
Keyword(s):  
Particle Size ◽  
Spray Drying ◽  
Chemical Structure ◽  
Particle Diameter ◽  
Spray Dryer ◽  
Drying Process ◽  
Hydrolyzed Collagen ◽  
Bioactive Properties ◽  
Encapsulation Process ◽  
Mean Particle Diameter

Abstract This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.

scholarly journals Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages

LWT ◽  
2021 ◽  
pp. 111716
Author(s):  
Mohammed Saeed Alkaltham ◽  
Nurhan Uslu ◽  
Mehmet Musa Özcan ◽  
Ahmad Mohammad Salamatullah ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition ◽  
Drying Process ◽  
Maturity Stages

Effects of Drying Process on the Physicochemical Properties of Nopal Cladodes at Different Maturity Stages

2011 ◽  
Vol 67 (1) ◽  
pp. 44-49 ◽  
Author(s):  
Margarita Contreras-Padilla ◽  
Elsa Gutiérrez-Cortez ◽  
María del Carmen Valderrama-Bravo ◽  
Isela Rojas-Molina ◽  
Diego Germán Espinosa-Arbeláez ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Drying Process ◽  
Maturity Stages

scholarly journals Acemannan Gels and Aerogels

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 330
Author(s):  
Daniel Miramon-Ortíz ◽  
Waldo Argüelles-Monal ◽  
Elizabeth Carvajal-Millan ◽  
Yolanda López-Franco ◽  
Francisco Goycoolea ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Chemical Structure ◽  
Spectroscopic Analysis ◽  
Drying Process ◽  
Solvent Treatment ◽  
Surface Areas ◽  
Infrared Spectroscopic Analysis ◽  
Bioactive Properties ◽  
Supercritical Co2 Drying ◽  
Drying Technology

The procedures to obtain two types of acemannan (AC) physical gels and their respective aerogels are reported. The gelation was induced by the diffusion of an alkali or a non-solvent, then supercritical CO2 drying technology was used to remove the solvent out and generate the AC aerogels. Fourier-transform infrared spectroscopic analysis indicated that alkali diffusion produced extensive AC deacetylation. Conversely, the non-solvent treatment did not affect the chemical structure of AC. Both types of gels showed syneresis and the drying process induced further volume reduction. Both aerogels were mesoporous nanostructured materials with pore sizes up to 6.4 nm and specific surface areas over 370 m2/g. The AC physical gels and aerogels enable numerous possibilities of applications, joining the unique features of these materials with the functional and bioactive properties of the AC.

scholarly journals Drying of macaw palm fruits and its influence on oil quality

2017 ◽  
Vol 38 (5) ◽  
pp. 3019
Author(s):  
Gutierres Nelson Silva ◽  
Anderson Barbosa Evaristo ◽  
José Antonio Saraiva Grossi ◽  
Larissa Sousa Campos ◽  
Marcela Silva Carvalho ◽  
...  
Keyword(s):  
Mathematical Models ◽  
Physicochemical Parameters ◽  
Oil Quality ◽  
Drying Process ◽  
Drying Time ◽  
Macaw Palm ◽  
Palm Fruits ◽  
Possible Cause ◽  
Hand Drying ◽  
Drying Curve

After harvest, macaw palm fruits show high deterioration rates when improperly preserved. A possible cause is the high fruit water content favoring enzymatic and microbiological degradation. Therefore, this study aimed to evaluate the effect of drying on the mesocarp oil quality during storage and to set the drying curve of macaw palm fruits. For that, two experiments were carried out. In the first, the drying curve of macaw palm fruits was determined at 60 °C, and mathematical models were defined for the process. Drying was performed with freshly harvested fruits (S0) and with fruits stored for 20 days after harvest (S20). Fruits were stored for 20 days after harvested and then went through drying. The fruits were dried in a prototype dryer at 60 °C. After drying, the fruits were stored for different periods (0, 15, 30, 45, 60, and 90 days) and evaluated for oil physicochemical parameters. When compared to S0, drying of macaw palm fruits in the S20 treatment showed a lower drying time until equilibrium moisture was reached. In general, all the mathematical models tested were adequate to describe the drying process. Fruits dried at 60 °C controlled mesocarp oil acidification for up to 90 days in storage. On the other hand, drying impaired the mesocarp oil oxidative stability. We may conclude that the drying process is efficient to maintain acidity during the storage of macaw palm fruits.

Video real-time imaging of artificial membranes during freeze-drying by cryo-electron microscopy

1988 ◽  
Vol 46 ◽  
pp. 16-17
Author(s):  
Alan S. Rudolph ◽  
Ronald R. Price
Keyword(s):  
Real Time ◽  
Self Assembly ◽  
Freeze Drying ◽  
Video Capture ◽  
Drying Process ◽  
Artificial Membranes ◽  
The Past ◽  
Cryo Electron Microscopy ◽  
Spherical Structures ◽  
Capture Techniques

We have employed cryoelectron microscopy to visualize events that occur during the freeze-drying of artificial membranes by employing real time video capture techniques. Artificial membranes or liposomes which are spherical structures within internal aqueous space are stabilized by water which provides the driving force for spontaneous self-assembly of these structures. Previous assays of damage to these structures which are induced by freeze drying reveal that the two principal deleterious events that occur are 1) fusion of liposomes and 2) leakage of contents trapped within the liposome [1]. In the past the only way to access these events was to examine the liposomes following the dehydration event. This technique allows the event to be monitored in real time as the liposomes destabilize and as water is sublimed at cryo temperatures in the vacuum of the microscope. The method by which liposomes are compromised by freeze-drying are largely unknown. This technique has shown that cryo-protectants such as glycerol and carbohydrates are able to maintain liposomal structure throughout the drying process.

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