Impact of Encapsulation Wall Materials and Drying Method on Physicochemical Properties and Digestibility of Encapsulated Chayote (Sechium edule (Jacq.) Swartz) and Kohlrabi (Brassica oleracea var gongylodes L.) Extracts

Chayote (Sechium edule (Jacq.) Swartz) and kohlrabi (Brassica oleracea var gongylodes L.) are medicinal plants widely distributed in Thailand. Several traditional medicines usually contain these extracts due to their pharmaceutical activities. However, appropriate technologies that are used for protection, stabilization, and slow release of plant extracts are a lot desired in terms of food application. In this study, chayote and kohlrabi extracts were encapsulated by several kinds of wall materials (maltodextrin, and the combination of maltodextrin and gum arabic or alginate) and drying methods (freeze-drying and tray-drying techniques). Thus, the objective of this research was to determine morphological and physicochemical properties, wall materials releasing, and antioxidant activity of encapsulated chayote and kohlrabi extracts powder. The morphology of all encapsulated chayote and kohlrabi extracts powder showed irregular spherical shape, monodispersity, and smooth surface. The encapsulated chayote and kohlrabi extracts powder with tray-drying technique tend to have more darkness and redness in color than the freeze-drying technique. Wall material releasing was expressed in glucose liberation of encapsulated extracts powder after amylolytic enzyme digestion. Encapsulation using maltodextrin as wall material provided higher wall material releasing than the other samples. After digestion analysis, the digested residues were examined for antioxidant activity. The results showed that the combination of maltodextrin and alginate for both freeze-drying and tray-drying techniques provided higher antioxidant activity after 60 and 120 min of digestion. Thus, the combination of maltodextrin and alginate, and drying with the freeze-drying technique was the best treatment in this experiment. This data can lead to a better understanding of wall materials types and releasing characteristics, which are used to control bioactive compounds liberation in the gastrointestinal tract.

Energy consumption, physical properties, protein structure and digestibility of edible insects dried using three methods

This study evaluated the effects of three drying techniques, tray drying, roasting and microwave vacuum drying, on the physical properties, secondary structures, in vitro protein digestibility and X-ray tomographic structure of crickets (Acheta domesticus) and mulberry silkworm pupae (Bombyx mori L.). The protein contents of dried crickets and silkworm pupae were 49-54% and 51-53% (dry basis), respectively. Roasting produced a significantly higher browning index than the other two methods for crickets and silkworm pupae. The microwave vacuum-dried crickets exhibited the lowest hardness, with hardness values of approximately half those of the tray-dried and roasted crickets. Tray-drying and microwave vacuum drying silkworm pupae produced similar hardness values, which were lower than that of roasted silkworm pupae. The energy consumption of the tray dryer was the lowest, followed by the roaster and microwave vacuum dryer. No significant changes in the secondary protein structure of dried silkworm pupae were observed. A significant decrease in α-helix and β-turn and increase in β-sheet was observed in roasted crickets. Cricket and silkworm pupae powders produced from all drying techniques could be easily digested (90-95% digestibility). This work presents valuable knowledge for understanding the effects of different drying techniques on the properties of dried edible insects, aiming to support the production of alternative and sustainable protein sources for the growing population to improve food security.

Rehydration Characteristics of Mushrooms using Different Drying Techniques

Mushroom may be baked, fried, boiled, creamed, roasted, pickled and stuffed. In India, it is mainly consumed fresh and a negligible amount is used for processing. They can be processed as canned, dried and frozen mushrooms. The dried mushrooms are packed in hermetically sealed air tight tins for quality retention and stored in a cool dry place. The study’s main objective is to know the effect of different drying methods on the quality of mushrooms and its dehydration, rehydration characteristics. Sun-drying and Cabinet tray drying methods were selected in the study. The rehydration ratio and coefficient of rehydration were calculated and compared for both the drying methods. An expert Committee did an Organoleptic evaluation. The results showed that cabinet tray dried mushrooms were reconstituted better compared to the sundried ones. The values of coefficient of rehydration and the rehydration ratio for cabinet dried mushrooms were found as 0.498 and 1:3.3 which were higher than sundried mushrooms. Cabinet tray dried mushrooms showed it’s superiority in sensory assessment. The study concluded that mushrooms dehydrated by the cabinet tray drying have better rehydration characteristics than sun drying.

Effects of Various Drying Methods on Selected Physical and Antioxidant Properties of Extracts from Moringa oliefera Leaf Waste

This study aims to evaluate the effects of different drying methods on the physical properties, total phenolic content, total flavonoid content, and antioxidant activity of extracts from Moringa oliefera L. (MO) leaf waste. The effects of two drying techniques, namely, sun drying (A1) and tray drying (A2), on the physical and antioxidant properties of the extracts obtained using three extracting solvents, i.e., water (b1), ethanol (b2), and ethyl acetate (b3), were investigated. These extracts were analyzed for their physicochemical and antioxidant properties. The antioxidant properties were determined with the Folin Ciocalteau, aluminum chloride, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Fourier transform infrared spectrophotometry (FTIR) was used to identify functional groups in the active compounds. It was found that the physical properties of the MO extract, including yield, pH, total solids, and color, showed significant differences for the two drying methods (p < 0.05). The b3 extract had the highest value for total phenolic contents, total flavonoid contents, and antioxidant activities, followed by b2 and b1, respectively, for both the sun drying and tray drying methods. There was a significant correlation between the total phenolic and flavonoid contents and antioxidant activity (IC50). This study reveals that waste material from MO leaves could be utilized as an antioxidant agent, which is expected to reduce environmental pollution from the MO processing industry.

Evaluation of the functional properties of bael powder using different drying methods

The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun drying bael powder had highest functional properties compared to others treated bael powder. Bael powder has good functional properties which enhance the nutritional quality of the value added products.

Evaluation of sensory attributes of cauliflower slices under various pre-treatment and tray drying and microwave power drying condition

Cauliflower is one of the most important winter vegetable crop of india. Dehydrated cauliflower can be used to enhance the taste and nutritional value of various product such as vegetable soup, canned and extruded products etc.Experimental study was conducted to evaluate cauliflower slices using tray drying and microwave power drying techniques. Pre treatment of cauliflower slices as unblanched , blanched and blanched with kms and dried at different temperature( 45, 55 and 65°C ) and micro wave at different power level ( 20 W,40 W and 60 W ).The physio-chemical characteristics were evaluated just after preparation of cauliflower slices. Sensory characteristics (colour, flavour, taste, texture and overall acceptability) were evaluated for pre-treated cauliflower slices which dehydrated in tray dryer at 45, 55 and 65°C temperature and in microwave power dryer at 20, 40 and 60 W power. Sensory evolution was done using hedonic rating test method to measure the consumer acceptability. Results showed that highest score was obtained as 7.9 for colour at 65°C in KMS blanched condition whereas highest score for taste was obtained as 7.9 at 65°C in blanched condition in tray dryer. The maximum value of flavour (8.0) was obtained at 65°C in blanched condition whereas highest value of texture (7.9) at 65oC in blanched condition in tray dryer in microwave dryer, the highest values of colour (7.9) was obtained at 60W in kms blanched condition where as highest value of taste (7.9) at 60 W in unblanched conditions .The highest score of flavour (8.1) and texture (7.9) were found at 60 W in kms blanched condition in microwave power drying. Overall acceptability score was highest (7.92) in microwave power drying than tray drying (7.85) in kms blanched sample at 60 W power and 65°C temperature drying, respectively. Microwave power drying was found most suitable for kms blanched cauliflower slices at 60 W power level.