Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree (
            <i>Leptospermum petersonii</i>
            ) leaves

Saifullah, Md.; McCullum, Rebecca; McCluskey, Adam; Vuong, Quan V.

doi:10.1111/jfpp.15257

Cited by 19 publications

(17 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The leaves dried using the microwave drying technique are follows as collard leaves (Alibas, 2009), basil leaves (Demirhan & Özbek, 2010b), coriander leaves (Hihat, Remini, & Madani, 2017;Sarimeseli, 2011), celery leaves (Demirhan & Özbek, 2011;Mouhoubi et al, 2019), savory leaves (Arslan & Özcan, 2012), thyme leaves (Sarimeseli, Coskun, & Yuceer, 2014), Moringa oleifera Lam. leaves (Potisate & Phoungchandang, 2015), peppermint leaves (Torki-Harchegani et al, 2016), olive leaves (Elhussein & S ¸ahin, 2018), purple basil leaves (Altay, Hayaloglu, & Dirim, 2019), Laurus nobilis leaves (Khodja et al, 2020), and lemon-scented tea tree leaves (Saifullah, McCullum, McCluskey, & Vuong, 2021). For drying of the leaves, the microwave drying process was preferred since this technique generates uniform energy distribution, provides energy and drying time-saving.…”

Section: Introductionmentioning

confidence: 99%

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

Yılmaz

Demırhan

Özbek

2021

J Food Process Engineering

View full text Add to dashboard Cite

Ficus carica Linn leaves having significant pharmacological properties such as antioxidant, antifungal, antidiabetic, antibacterial, anti-inflammatory, and anti-pyretic are available just in season. The effective utilization of nutritional values of leaves with enhanced shelf life has gained attention. Drying is usually the preferred technique to eliminate microbial attacks and increase shelf life of seasonal food products. Therefore, in the present study, the effect of microwave drying conditions on effective moisture diffusivity, activation energy, specific energy consumption (SEC), and energy efficiency were investigated at various microwave output power levels and sample amounts. The seven mathematical models were applied to describe the microwave drying kinetics of leaves and Page model was found as the best model. The maximum effective moisture diffusivity and drying rate constant values were determined as 9.84 Â 10 À11 m 2 /s and 1.15 1/min, respectively, at microwave output power level of 900 W and sample amount of 20 g. The activation energy values were estimated using the modified Arrhenius equation associated with effective moisture diffusivity (E a = 11.41 W/g) and drying rate constant (E a = 8.28 W/g). Additionally, the minimum SEC and maximum energy efficiency values (%) were found as 5.60 MJ/kg water and 40.31, respectively, at microwave output power level of 360 W and sample amount of 100 g. The results obtained from the present study seemed potentially useful to explore the applicability of microwave drying on Ficus carica Linn leaves to expand the availability of leaves having numerous nutritional ingredients throughout the whole year and take the advantage of their benefits in various industries. Practical ApplicationsEven if the benefits of Ficus carica L. leaves have been well presented in various studies in the literature, no study was found particularly which investigated the microwave drying kinetics of these leaves. Apart from the mathematical modeling of the drying characteristic and energy aspects of the leaf samples, the present study also targets to expand the usage area of these leaves with high shelf life and enable people to reach the leaves easily throughout the whole year. Hence, this study has potential for the commercial usage of these leaves for their effective utilization in various industries; such as beverage, bakery, cosmetic, and so on. In that way, the valuable nutritional ingredients of these leaves have been turned in favor of human consumption.

show abstract

Section: Introductionmentioning

confidence: 99%

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

Yılmaz

Demırhan

Özbek

2021

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Kaveh et al (2021) recorded that total phenolic and flavonoids content were better preserve in the microwave drying method than the hot air drying method for green peas. Saifullah et al (2021) highlighted that total phenolic and flavonoids content at microwave drying method were nearly 1.3 times more than convective drying for lemon-scented tea tree leaves.…”

Section: Total Phenolic and Flavonoid Contentsmentioning

confidence: 99%

“…Also, they recorded that while the browning index was the highest level at 200 W, the whitening index gave the best result at 50°C. Saifullah et al (2021) determined that microwave drying methods gave better results than hot air drying methods to color parameters for lemon-scented tea tree leaves.…”

Section: Color and Chlorophyll Concentrationmentioning

confidence: 99%

The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant

Yilmaz

Alibas

Aşik

2021

Food Processing Preservation

View full text Add to dashboard Cite

In the present study, thyme leaves weighing 20 ± 0.02 g were dried from the initial moisture of 76.07% ± 0.06% to the final moisture of 9.05% ± 0.76% via natural drying, convective drying at 50°C, and microwave drying at 200, 600, and 1,000 W. The closest color parameters to the fresh product were found in the natural drying, followed by 600 and 1,000 W. The highest chlorophyll content had found at natural drying, 1,000 and 600 W, respectively. Microwave drying at 600 W maximally protected the macro and micronutrients, followed by natural drying and 1,000 W. The highest total phenolic and flavonoid content was measured at 200 W, followed by 600 W and 50°C, respectively. In the study, the microwave drying method at 600 W was the most successful in terms of the drying period, color parameters, chlorophyll concentration, and nutrients. Novelty impact statement For the first time, the color, chlorophyll, nutritional element, total phenolic, and flavonoids of dried thyme plants were examined in detail altogether. In the light of the quality parameters, which were examined, a data profile was created for dried thyme leaves in comparison with the fresh product.

show abstract

“…Because of demand, more and more people are buying "works" instead of "commodities." [1][2][3][4]. In the context of modern design, the design not only satisfies functions and people's surface visual experience but also needs to convey a certain emotional experience to consumers through design language.…”

Section: Introductionmentioning

confidence: 99%

Research on Innovative Design of Product Packaging Based on Big Data Technology

Fang

Romainoor

Guo³

2022

Scientific Programming

View full text Add to dashboard Cite

Traditional product packaging design mainly relies on the designer's personal experience and intuition, but there are problems such as uncontrollable content and lack of knowledge and guidance in the field of product design. With the development of big data technology, product packaging design in the era of big data is carried out under the support of a large amount of real data, which has high predictability, success rate, and short development cycle. Compared with structured data, unstructured data such as text, images, and audio has a higher value. Among them, text big data and image big data have good application prospects in the field of product packaging design due to their easy data acquisition, mature processing technology, and simple operation. This paper proposes a combination of big data technology and neural style transfer model and proposes an innovative design method for product packaging that can generate high-quality images and controllable content. First, the perceptual engineering theory is used to obtain user needs, to build a mapping model between product modeling elements and product semantics, and to guide the selection of product semantics and style maps; second, use neural style transfer models to reconstruct and combine the color features of style maps. After the integration, it migrated to product packaging design, based on big data product packaging innovation design methods, and developed a product innovation design auxiliary prototype system based on actual needs to improve the company’s R&D and innovation capabilities, shorten product development cycles, and reduce R&D costs. Improve product success rate and user satisfaction.

show abstract

Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree ( Leptospermum petersonii ) leaves

Cited by 19 publications

References 57 publications

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves

The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant

Research on Innovative Design of Product Packaging Based on Big Data Technology

Contact Info

Product

Resources

About