Assessment of refractive window drying of physalis (Physalis peruviana L.) puree at different temperatures: drying kinetic prediction and retention of bioactive components

Uribe, Elsa; Gómez‐Pérez, Luis S.; Pastén, Alexis; Pardo, Catalina Revollo; Puente, Luís; Vega‐Gálvez, Antonio

doi:10.1007/s11694-022-01373-7

Cited by 10 publications

(6 citation statements)

References 58 publications

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“…12,14,30,31 The RWDT at 70 °C showed better TFC retention giving higher extractable TFC (35.16 μg QE mL −1 ) because the low drying temperature prevents the polyphenolic compounds from both thermal and oxidative degradation. Uribe et al 34 reported similar results in physalis (Physalis peruviana L.) puree, where refractance window dried product at 70 °C retained highest TFC. The Pareto chart represents significant processing parameters, interactions, and parameters with the largest effect to the smallest effect.…”

Section: Resultsmentioning

confidence: 66%

Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea

Bordoloi,

Hazarika

2024

J Sci Food Agric

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BackgroundThe study aimed to determine the effects of instant controlled decompression of steam pressure, termed as ICPD (Instant Controlled Pressure Drop) on fresh tea leaves, when combined with refractance window drying (RWD) of rolled green teas during green tea manufacturing. The ICPD steam treatment pressure (TP; 0.1–0.3 MPa), treatment time (TT; 10–20 s) and refractance window drying temperature (RWDT; 70–90°C) were used as the processing parameters for manufacturing of green tea.ResultResponse surface methodology (RSM) was employed to enumerate the effects of ICPD process conditions and temperature of RWD on total phenolic content (TPC), total flavonoid content (TFC) and DPPH radical scavenging activity of the green tea infusion. An optimum condition for green tea processing was found at TP 0.2 MPa, TT 20 s with RWDT at 70 °C. In comparison to made green tea manufactured without ICPD treatment, the ICPD treated green tea showed enhanced TPC, TFC and DPPH radical scavenging activity along with better colour and sensory attributes. The microstructural study of ICPD treated green tea samples showed more deformed cell surface integrity, larger stomatal pore size and cracks at the leaf surface in comparison with non‐treated green tea sample.ConclusionPresent study reveals that an ICPD treatment at 0.2 MPa for 20 s can be used as an alternative to the traditional enzyme inactivation step of hot water treatment, for green tea leaves to improve the infusion quality in terms of increased levels of TPC and TFC and DPPH radical scavenging activity.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 66%

Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea

Bordoloi,

Hazarika

2024

J Sci Food Agric

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“…The total polyphenolic content (TPC) was determined using a spectrophotometric method as described by Uribe et al [ 27 ] but with some modifications. A 0.5 mL aliquot of the red cabbage extract was mixed with 0.5 mL of Folin–Ciocalteu reagent and incubated for 5 min in the dark.…”

Section: Methodsmentioning

confidence: 99%

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

Vega-Galvez,

Gomez-Perez,

Zepeda

et al. 2023

Antioxidants

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Parkinson’s disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.

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“…Total phenolics content (TPC) was determined according to Uribe et al (2022) [40] with modifications. Overall, 15 µL of red cabbage extract was mixed with 100 µL of Folin-Ciocalteu reagent (0.2 N) in a microplate.…”

Section: Determination Of Total Phenolics Total Flavonoids and Total ...mentioning

confidence: 99%

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention

Mejías,

Vega-Galvez,

Gomez-Perez

et al. 2024

Foods

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The aim of this work is to describe the effect of convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and freeze drying (FD) on bio-compound retention of red cabbage and its beneficial health properties. The total phenolics content (TPC), flavonoids (TFC), anthocyanin (TAC) and glucosinolates (TGC) were determined by spectrophotometry. The profiles of phenolic acids, amino acids and fatty acids were determined by HPLC-UV-DAD, LC-DAD and GC-FID, respectively. Antioxidant potential was verified by DPPH and ORAC assays. The antiproliferative activity was measured in the human gastric cell line (AGS). Anti-inflammatory activity was evaluated by phorbol 12-myristate 13-acetate and arachidonic acid models. VD showed high values of TPC = 11.89 ± 0.28 mg GAE/g d.m.; TFC = 11.30 ± 0.9 mg QE/g d.m.; TAC = 0.265 ± 0.01 mg Cya3glu/g d.m.; and TGC = 51.15 ± 3.31 µmol SE/g d.m. Caffeic acid, ferulic acid and sinapic acid were identified. The predominant amino acid and fatty acid were glutamic acid and γ–linolenic acid, respectively. The antioxidant potential was dependent on drying methods for both DPPH and ORAC assays. Dried red cabbage extracts showed clear anti-inflammatory and antiproliferative activity. The dehydration process is an alternative for the retention of bio-compounds and health-promoting properties of red cabbage.

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Assessment of refractive window drying of physalis (Physalis peruviana L.) puree at different temperatures: drying kinetic prediction and retention of bioactive components

Cited by 10 publications

References 58 publications

Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea

Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention

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