Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying

Zhou, Wei; Cao, Xiaohuang; Islam, Md. Rakibul; Zheng, Hongxing; Li, Jihua; Liu, Fei; Cao, Yu; Dai, Yaping

doi:10.1002/fsn3.2138

Cited by 20 publications

(8 citation statements)

References 25 publications

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“…As a consequence, with MWD powder, the fragility of the dry material increases and its shrinkage decreases. A similar fact was noted in the results of Luo, Z. et al [48] and Zhou, W. et al [49], who studied the effect of drying conditions on the structure of fruit, vegetables, and herbal powders.…”

Section: Particle Size Analysissupporting

confidence: 83%

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

et al. 2022

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Mushroom powders, as functional food ingredients, have attracted much attention in recent years. In the present study, four drying methods, i.e., freeze drying (FD), hot air drying (HAD), microwave drying (MWD), and sun drying (SD), were investigated to determine the effects on the structure and lipid profile of mushroom powder. The morphology of the mushroom powder was studied by using X-ray microtomography. The surface of the particles was studied by using scanning electron microscopy. The identification of lipophilic components was carried out by using gas chromatography in a powder extract obtained under in vitro conditions simulating digestion. The FD powder extract, with the widest range of particle size distribution (17.7–2270.3 µm), represented flake shapes with a porous structure. In addition, particles with minimal sizes (17.7–35.4 µm) were recorded only in the FD powder extract. Among the samples, the representation of large granules (1135.5–2270.3 µm) was ranked in the order: MWD < SD < FD < HAD, where the MWD sample was characterized by a narrow particle size composition (35.4–1135.1 µm), whereas the HAD granules were characerizedd by a lamellar structure with multiple deformations. The MWD particles were fused microaglomerates, whereas the SD powder consisted of amorphous particles with a strongly wrinkled surface. Sixty compounds were identified in the lipophilic powder extracts. Regarding the number of compounds identified, the powder extracts were ranked in the order MWD > FD > HAD > SD. Based on the content of linoleic acid, the samples were ranked in the order HAD < MWD < FD < SD, and, based on the stearic acid concentration, they were ranked in the order FD < HAD < MWD < SD. Oleic acid was identified in the HAD and MWD powder extracts, and palmitic acid was only identified in the SD powder extract. According to the number of fatty acid esters, the extracts were ranked in the order SD < FD < MWD < HAD. As per the concentration, alkanes were obtained from HAD and MWD samples and fatty alcohols were obtained from the FD samples. Lipophilic substances with a possible undesirable effect were identified only in the FD and HAD powder extracts. The results of this study expand the currently limited knowledge about the effect of various drying methods on the structural properties of mushroom (Pleurotus ostreatus) powder and its lipophilic component. The new information obtained will contribute to better management of mushroom raw materials in terms of optimization, taking into consideration the manufacturer’s interest in the technological and functional properties of mushroom powders as a food ingredient or biologically active substance for the production of nutraceuticals.

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Section: Particle Size Analysissupporting

confidence: 83%

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

et al. 2022

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“…For each treatment, three points were selected on the surface and their mean was taken as the final reading (Zhou et al, 2021).…”

Section: Color Measurementmentioning

confidence: 99%

The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying

Bagheri

Motamedzadegan

Razi³

et al. 2021

J. Food Process. Preserv.

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Celery (Apium graveolens), which is widely cultivated and consumed regularly all over the world, is a marshland plant in the family of Apiaceae with 114 genera and 420 species. This plant is of herbaceous and biennial nature, with an appearance of almost opaque green containing vertical roots (Sowbhagya, 2014). Different parts of the celery plant can be used in several food products such as beverages, soups, stews, salads, and pastas for different purposes; that is, as a flavoring ingredient, as well as an important source of natural antioxidants (contains beta-carotene), vitamins (including vitamins A, B, and C), minerals (such as manganese), and pectin (Kooti & Daraei, 2017). Depending on the location and cultivar, the stalks, leaves, or hypocotyl are also eaten and used in cooking.Additionally, celery seed oil has also been used as a condiment and its extracts have been known as herbal medicine (Kooti & Daraei, 2017;Li et al., 2018;Ruiz-De Anda et al., 2019). The research interest in celery has increased substantially in recent years, mainly because of its nutraceutical and health benefits originated from natural antioxidants such as selinene, limonene, kaempferol, and p-coumaric acid.Celery has been used as a medicinal plant by the ancients in different countries since it is particularly rich in a variety of vitamins, mineral salts, and several bioactive compounds. Some other properties of celery include anthelmintic, antispasmodic, sedative, stimulant,

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“…The ascending trend was found in values of WHC, whereas the descending trend was observed in values of SC with increasing treatment time. The reason could be that fiber molecules were split or fractured partly by the high thermal effects of SS (Cui et al, 2010; Zhou et al, 2021). The cellulose subjected to SS provided an additional surface that adsorbed more mass of water molecules, which led to a high value of WHC (Ul-Islam et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

“…During sampling, dried samples were brought out for quick-weighing and then put back immediately. Water-holding capacity (WHC) and swelling capacity (SC) were determined as described by Zhou et al (2021).…”

Section: Methodsmentioning

confidence: 99%

Effects of superheated steam processing on the physicochemical properties of sea rice bran

Cao

Islam

Ning³

et al. 2021

Food sci. technol. int.

Self Cite

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Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical properties of sea rice bran were investigated using 100 °C, 110 °C, 120 °C, and 130 °C superheated steam treatments for 10, 20, 30, and 40 min. After the treatment, these samples were cooled down, dried, and milled to assess sea rice bran powder's product qualities. Profiles of odor, taste, aroma, and aliphatic acids were determined using e-nose, e-tongue, and gas chromatography–mass spectroscopy. Results revealed that superheated steam brought new profiles of odors and tastes for consumers. Superheated steam treatment was found to decrease swelling capacity. Methane (2,2,4,6,6-pentamethyl, heptane) was seen as a significant odor component, whereas umami and bitterness were considered considerable taste components. Superheated steam treatment retained higher content of aliphatic acids: saturated fatty acids 218–204 mg/100 g and unsaturated fatty acids 830–781 mg/100 g. This study discovered that superheated steam is suitable for processing rice bran as food ingredients; 100 °C-120°C and 10-30 min could be suggested for suitable cooking sea rice bran.

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Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying

Cited by 20 publications

References 25 publications

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying

Effects of superheated steam processing on the physicochemical properties of sea rice bran

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