Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice

Komonsing, Nilobon; Khuwijitjaru, Pramote; Nagle, Marcus; Müller, Joachim; Mahayothee, Busarakorn

doi:10.1016/j.jfoodeng.2021.110695

Cited by 20 publications

(15 citation statements)

References 35 publications

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“…This is likely because of the long drying time and exposure to light (14.22 h). The results were in agreement with the study of Komonsing et al [ 44 ] which found that curcuminoids in turmeric slices were degraded by temperature and light under the long time drying, while the curcuminoid contents of the products obtained from drying in the dark were higher than those of the fresh sample. At 40 °C, the drying under polycarbonate cover, which can protect UV radiation, showed less degradation of curcuminoids.…”

Section: Resultssupporting

confidence: 92%

Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials

Komonsing

Reyer

Khuwijitjaru

et al. 2022

Foods

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Dried turmeric is used as a spice and traditional medicine. The common drying methods for turmeric (Curcuma longa L.) are sun drying and solar drying. In this study, turmeric slices with a thickness of 2 mm were dried at 40, 50, 60, and 70 °C in a laboratory hot-air dryer with a simulated solar radiation applied through transparent polycarbonate cover (UV impermeable) and PMMA cover (UV permeable). Air velocity and relative humidity of drying air were fixed at 1.0 M·s−1 and 25 g H2O kg−1 dry air, respectively. Light significantly increased the sample temperature under both covers. Page was the best model to predict the drying characteristics of turmeric slices. Drying rate correlated with the effective moisture diffusivity, which increased at higher temperature. The hue angle (h°) of turmeric was distinctly lower at 70 °C under both covers. The dried products were of intensive orange color. Curcumin, demethoxycurcumin, and total curcuminoids were affected by the cumulated thermal load (CTL). The lowest curcumin content was found at 40 °C under PMMA (highest CTL). The optimum drying condition was 70 °C under polycarbonate cover due to shorter drying time and better preservation of color and curcuminoids in the dried product.

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Section: Resultssupporting

confidence: 92%

Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials

Komonsing

Reyer

Khuwijitjaru

et al. 2022

Foods

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“…Moreover, the wet basis moisture content ( W t , %) and moisture ratio can be evaluated using Equations (3) and (4), respectively. MR indicates the residual moisture rate in the dried sample when drying is performed for a specific time (Hao et al., 2020; Komonsing et al., 2021).

\begin{equation}{W_t} = \frac{{{M_t} - {M_d}}}{{{M_t}}} = \frac{{{M_t} - {M_0} \times \left( {1 - {W_0}} \right)}}{{{M_t}}} \times 100\% ,\end{equation}

\begin{equation}MR = \frac{{{M_t} - {M_e}}}{{{M_0} - {M_e}}},\end{equation}

where M t is the moment of moisture content (dry basis), g/g; M 0 is the initial moisture content of the sample (dry basis), g/g; and M e is the dry basis equilibrium of the sample, g/g.…”

Section: Methodsmentioning

confidence: 99%

“…Moreover, the wet basis moisture content (W t , %) and moisture ratio can be evaluated using Equations ( 3) and ( 4), respectively. MR indicates the residual moisture rate in the dried sample when drying is performed for a specific time (Hao et al, 2020;Komonsing et al, 2021).…”

Section: Calculation Of the Characteristic Drying Curvementioning

confidence: 99%

Effect of different drying technologies on the characteristics and quality of lemon slices

Pan

Shui

et al. 2022

Journal of Food Science

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This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices.The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64 min was used to treat the lemon slices via MVD at 1 KW. These samples displayed the least damage after drying and the highest rehydration ratio of 4.12. The contents of VC, reducing sugars, and total phenols of MVD samples were significantly higher than those in the HAD, VD, and MD groups, retaining 105.94 mg/100 g, 21.35 g/100 g, and 77.81 mg GAE/g, respectively, while their color difference values were also the smallest, with a browning degree of 3.55, significantly lower than those in the other treatment groups (p < 0.05), and the degree of browning of the samples in the HAD treatment group was the most serious; in terms of volatile flavor substances, the lemon slice samples in the MVD and HAD treatment groups were more diverse and of better quality. The order of product sensory evaluation was: MVD > VD > HAD > MD. The final scores after comprehensive analysis revealed the order of the four drying methods as MVD, HAD, VD, and MD. Therefore, MVD had a better effect on the sensory perception and nutritional properties of the lemon slices, providing a useful alternative to the conventional drying method.

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“…The following Table 1 depicts the presence of bioactive compounds in the most commonly utilized Spices and Herbs. [59] ; (Zhang et al, 2016) [94] ; (Ho et al, 2013) Turmeric Curcuminoids (curcumin, desmethoxycurcumin, bismethoxycurcumin) (Komonsing et al, 2021) [42] ; (Zhang et al, 2015) [94] ; (Mathew and Hsu, 2018) [52] ; (Yadav et al, 2013) [93] ; (Syed et al, 2015) [82] ; (Sahne et al, 2016) [72] Curry leaves Carbazole alkaloids (Ganesan et al, 2013) [22] ; (Khedkar, 2015) [41] ; (Ghasemzadeh et al, 2014) [23] Coriander Linalool (Begnami et al, 2016) [7] ; (Kansal et al, 2011) [36] ; (Lodi et al, 2012) [46] Clove Eugenol (Nagababu et al, 2010) [56] ; (Shukri et al, 2010) [77] ; (Devi et al, 2010) [16] Mint Rosmarinic acid, caffeic acid, ferulic acid Mimica-Dukic and Bozin, 2008 [54] , (Tahira et al, 2011) [83] ; (Lee, 2010) [44] ; (Brown et al, 2019) [10] Giloy Tinosporide, tinosporine, giloinsterol, giloin (Choudhary et al, 2013) [14] ; (Sharma et al, 2019) [73] ; (Murugesan et al, 2021) [55] Ashwagandha Withanolide A and Withaferin A (Namdeo and ingawale, 2021) [57] ; (Pandey et al, 2017) [60] ; (Thirugnanasambantham and Senthil, 2016) [85] ; (Shasmita et al, 2017) [75] ; (Singh et al, 2017)…”

Section: Spices and Herbs And Presence Of Bioactive Compoundsmentioning

confidence: 99%

Influence of spices and herbs incorporation on popular Indian dairy products: A review

Sharma¹,

Kumari²

2022

Pharma Innovation

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Spices and Herbs have created a lot of awareness in today's culture, leading people to turn to nature for safer herbal remedies due to their various well-proven therapeutic benefits and absence of adverse effects. Furthermore, herbs are also well-known for their capacity to serve as natural preservatives, antioxidants, and flavor enhancers. Spices and Herbs include not just herbaceous plants, but also the bark, roots, leaves, seeds, flowers, and fruit of trees, shrubs, and woody vines, and have been used for millennia as both food and medicine. Spices and Herbs have been used as an extract, juices, or in dried forms in various Indian dairy products which have resulted in the enhancement of flavor, appearance, quality and overall health benefits. This review paper summarizes the effects of numerous Spices and Herbs used in sandesh, lassi, paneer, ghee and Ice cream.

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Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice

Cited by 20 publications

References 35 publications

Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials

Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials

Effect of different drying technologies on the characteristics and quality of lemon slices

Influence of spices and herbs incorporation on popular Indian dairy products: A review

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