Effect of Drying Method on Sensory Characteristics and Essential Oil Composition of Thyme ( Thymus Vulgaris L.)

Król, Beata; Kiełtyka-Dadasiewicz, Anna

doi:10.15193/zntj/2015/101/064

Cited by 4 publications

(10 citation statements)

References 25 publications

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“…that the drying process diminishes these bioactive components. [11][12][13]37 All drying methods used in the current study were destructive for polyphenols in lemon thyme, but the highest polyphenol loss was observed when using CD, with reduction of polyphenols by 80.47% at 70°C and by 74.68% at 80°C. Thus, higher temperatures contributed to better retention of polyphenols.…”

Section: Nutritional Properties Of Lemon Thymementioning

confidence: 99%

“…11 Dietary intake of polyphenols and carotenoids has been associated with a decreased risk of chronic diseases, including several types of cancer, type 2 diabetes, cardiovascular diseases, and age-related macular degeneration. 12,13 Although fresh lemon thyme has been widely recommended as a very precious accompaniment to many dishes, its tendency to perish makes the dehydrated variety more popular and convenient. Preservation by drying is carried out in order to stabilize the biologically active substances during the storage of the dehydrated plant, 11 which entails negative changes in the structural properties of the plant tissues and its sensorial characteristics, as well as the degradation of the sensitive chemical components.…”

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confidence: 99%

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confidence: 99%

“…Preservation by drying is carried out in order to stabilize the biologically active substances during the storage of the dehydrated plant, 11 which entails negative changes in the structural properties of the plant tissues and its sensorial characteristics, as well as the degradation of the sensitive chemical components. 12,13 A proper drying technique results in the protection of the chemical composition 11 and inhibits degrading enzymes, with the low-water content and low-water activity helping to counteract microbial spoilage. 13 Among the drying techniques commonly used for plant preservation, one of the most popular is convective drying (CD); however, due to the relatively high temperature and long dehydration process, degradation of valuable nutritional components may occur.…”

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confidence: 99%

“…13 Among the drying techniques commonly used for plant preservation, one of the most popular is convective drying (CD); however, due to the relatively high temperature and long dehydration process, degradation of valuable nutritional components may occur. 12 Intensification of heat and mass transfer during hot-air drying can be achieved by the fluidized bed (FB) method, where air flows through the drying chamber and keeps the particles moving. Another method of facilitating water evaporation and shortening the length of the process may be through combining the FB approach with microwave heating (MFB) or combining microwave heating with a vacuum (MV).…”

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confidence: 99%

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Effect of Different Drying Techniques on Dehydration Kinetics, Physical Properties, and Chemical Composition of Lemon Thyme

Pasławska

Sala

Nawirska-Olszańska

et al. 2020

Natural Product Communications

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Lemon thyme contains several bioactive health-promoting compounds of high antioxidant capacity—such as polyphenols, carotenoids, and chlorophyll—which may undergo degradation during drying in incorrect processing conditions. This work is aimed at evaluating the impacts of different drying techniques and parameters on the chemical and physical properties of lemon thyme. In the experiment, lemon thyme leaves are dried using two traditional hot-air methods, convective drying (temperature 70°C or 80°C, air velocity 2 m/s), and fluidized bed drying (temperature 70°C or 80°C, air velocity 5–10 m/s); as well as two innovative drying methods, microwave-assisted fluidized bed (MFB) drying (microwaves at a power of 240 or 440 W, air temperature 40°C, air velocity 5–10 m/s) and microwave-vacuum (MV) drying (microwaves at a power of 240 or 440 W, under vacuum at 4–6 kPa). The kinetics of water delivery are described using the Page Model. After drying, the nutritional composition of the material is analyzed: polyphenol (total content and polyphenols profile by ultra-performance liquid chromatography), carotenoid, and chlorophyll total content, as well as antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt [ABTS+] and ferric reducing antioxidant power [FRAP]). Color changes ( L*, a*, b*, ΔE) are also analyzed using the visible effects of lemon thyme pigment disintegration. It is found that the MV drying method is the best for lemon thyme preservation, as it has the shortest process time and the highest retention of polyphenols (78.90%-82.14%), chlorophylls (51.54%-52.68%), antioxidant capacity (47.83%-48.63% of ABTS+ and 20.85%-45.45% of FRAP), and presented the least color change ( ΔE = 25.57-28.32). For preserving carotenoids, the most protective method is MFB (retention 68.46%-70.61 %).

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Section: Nutritional Properties Of Lemon Thymementioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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confidence: 99%

mentioning

confidence: 99%

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Effect of Different Drying Techniques on Dehydration Kinetics, Physical Properties, and Chemical Composition of Lemon Thyme

Pasławska

Sala

Nawirska-Olszańska

et al. 2020

Natural Product Communications

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Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Akter,

Hassan,

Rahman

et al. 2024

Heliyon

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Effect of different drying processes on an antioxidant potential of three species of theLamiaceaefamily

Kwaśniewska-Karolak

Mostowski

2021

Herba Polonica

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Summary Introduction: Spice plants are a rich source of biologically active compounds. Processes of drying, limits the development of microorganisms and biochemical reactions in raw herbs, at the same time modifies their chemical composition. Objective: The aim of this work was to evaluate the effect of drying process of selected plants on their anti-oxidant potential and the content of biologically active compounds. Methods: The herbal materials thyme herb (Thymus vulgaris L.), sage leaves (Salvia officinalis L.) and rosemary leaves (Rosmarinus officinalis) were dried using two methods: convective (at 30° C), and freeze-drying. In both, fresh and subjected to drying processes herbs, changes in total polyphenol and antioxidant potential (with the DPPH radical), vitamin C (in the form of ascorbic acid) and chlorophyll pigments contents, were studied. Results: The highest content of polyphenols and vitamin C was recorded in rosemary, while sage was characte- rized by the highest content of chlorophylls. It was found that the drying processes caused large losses of vitamin C (ascorbic acid) and dyes in comparison to the fresh material. The highest losses of vitamin C occurred in convection dried sage (95%), while most was preserved in lyophilised thyme (losses 74%). Drying had also influenced the reduction of the content of chlorophylls with the largest loss of these compounds, at 94% observed in the freeze-dried rosemary. However, the content of polyphenols increased, underscoring a large impact on the antioxidant activity of herbs. Conclusions: Drying processes resulted in the release of phenolic compounds, so their content increased three to four times in the case of rosemary and sage. The largest increase was observed in the case of lyophilised thyme. Simultaneously, the antioxidant potential was significantly increased. Herbal droughts proved to be a rich source of antioxidant compounds with promising applications as a food additive.

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Effect of Drying Method on Sensory Characteristics and Essential Oil Composition of Thyme ( Thymus Vulgaris L.)

Cited by 4 publications

References 25 publications

Effect of Different Drying Techniques on Dehydration Kinetics, Physical Properties, and Chemical Composition of Lemon Thyme

Effect of Different Drying Techniques on Dehydration Kinetics, Physical Properties, and Chemical Composition of Lemon Thyme

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Effect of different drying processes on an antioxidant potential of three species of theLamiaceaefamily

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