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Chelating and free radicals scavenging activities of extra virgin olive oil (EVOO) enriched by Myrtus communis phenolic compounds (McPCs), α-tocopherol and Butylated hydroxytoluene (BHT) were evaluated using chemical assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Oxygen radical absorbance capacity (ORAC), and biological model as 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH) or Fe/Ascorbic acid (Fe/AsA) system mediated peroxidation of l-α-phosphatidylcholine aqueous dispersions stabilized by bile salts (BS) under simulated intestinal conditions (pH 7.4). McPC-EEVOO increased significantly the neutralization of DPPH radical and AAPH-derived radicals in ORAC assay more than α-tocopherol and BHT. The phospholipid stability increased by a factor of 33.6%, 34.8%, 19.3% and 10.7% for myrtle microwave assisted extraction (MAE) and conventional extraction (CE) extracts, α-tocopherol and BHT, respectively, as compared to the control (EVOO without enrichment) in Fe/AsA system. But a slightly additive effect was observed when AAPH system was used. Our observation showed that McPCs may interact positively with EVOO to inhibit phospholipid peroxidation, and thus, McPC-EEVOO could be a potential functional food.

This investigation presented presents the drying characteristics, and aimed to predict the drying kinetics of tomato slices (Lycopersicon esculentum MILL.) using convection and microwave methods. Hot air drying was carried out in a ventilated oven at 50, 60, 80, and 100°C temperatures and microwave drying was performed in domestic microwave using 300, 500, 800, and 900 W powers. Twenty‐two mathematical models were undertaken to predict the drying kinetics and the best model was chosen based on the highest R2 values and the lowest root mean square error (RMSE) and χ2 values. Drying kinetics, drying rate variation, diffusivity and energy consumption of both methods were evaluated. Fernando and Amarasinghe model and Sledz model were the best models for convective and microwave drying processes, respectively. Effective moisture diffusivity varied from 0.28 × 10−9 to 2.81 × 10−9 and from 1.32 × 10−9 to 21.52 × 10−9, while the activation energy was 27.64 kJ/mol and 5.71 W/g for convective and microwave drying processes, respectively. The energy consumption increases with increasing temperature or power, the reverse was observed for energy efficiency. Microwave drying process has the advantage of drying time reduction, low‐energy consumption, and high‐drying efficiency at a moderate high‐power level (900 W). Hence, it is recommended to apply this innovative process for drying tomato slices.

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