Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods

Chumroenphat, Theeraphan; Somboonwatthanakul, Issaraporn; Saensouk, Surapon; Siriamornpun, Sirithon

doi:10.1016/j.foodchem.2020.128121

Cited by 119 publications

(82 citation statements)

References 29 publications

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“…The TFC was determined using the colorimetric method described by Chumroenphat et al . [7] A milliliter of the diluted extract was placed in a 10 mL glass tube, after which 1 mL of the 5% NaNO 2 solution was added. After 6 min interval, 1 mL of 10% Al (NO 3 ) 3 and 4 mL of 4% NaOH solutions were added.…”

Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

“…Ferric Reducing Antioxidant Power (FRAP) Assay: The antioxidant activity of the extract was also evaluated using a FRAP assay with some modifications to the method described by Chumroenphat . [7] The FRAP reagent was prepared by mixing 100 mL of acetate buffer (0.3 moL −1 , pH 3.6), 10 mL of TPTZ solution dissolved in 10 mL of 40 mmoL −1 HCl, and 10 mL of 20 mmoL −1 FeCl 3 at a ratio of 10:1:1 (v/v/ v), respectively. The FRAP reagent was freshly prepared daily and warmed to 37°C in an oven before use.…”

Section: Antioxidant Capacity Of Purple Cabbagementioning

confidence: 99%

“…[32] In addition, the semicircular concave shapes were distinctly visible, indicating that the original shape of the sample was retained. However, Chumroenphat [7] reported the formation of a temporary heat and moisture gradient during any thermal drying process, resulting in degradation, deformation, and folding. This sufficiently explains the shrinkage and folding in the other four samples (HD, MD, VD, and VMD).…”

Section: Effect Of Different Drying Conditions On the Microstructure Of Purple Cabbagementioning

confidence: 99%

“…However, HD takes long time to reduce the moisture in materials, significantly impacting color, associated flavor, and bioactive compounds . [7] During vacuum drying (VD), the mass transfer occurs under low pressure, reducing the boiling temperature of the water, preserving and improving the quality of the processed product. Therefore, this technique is commonly used for heat-sensitive products .…”

Section: Introductionmentioning

confidence: 99%

“…[11] VFD is a new drying technology with several advantages . [7,14] Zhang studied the effect of VFD on the quality of strawberry slices . [13] This highlights the importance of utilizing drying technology for fruit and vegetable processing.…”

Section: Introductionmentioning

confidence: 99%

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Physical and chemical properties of purple cabbage as affected by drying conditions

Tian-Yi

Xing

et al. 2021

International Journal of Food Properties

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This work aimed to investigate the effect of five drying methods, namely hotair drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 -G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage.

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Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Section: Antioxidant Capacity Of Purple Cabbagementioning

confidence: 99%