EFFECT OF ETHANOL ON THE DRYING CHARACTERISTICS AND ON THE COUMARIN YIELD OF DRIED GUACO LEAVES (Mikania laevigata SCHULTZ BIP. EX BAKER)

Silva, M. G.; Celeghini, Renata M.S.; Silva, M. A.

doi:10.1590/0104-6632.20180353s20160481

Cited by 23 publications

(14 citation statements)

References 18 publications

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“…3). The drying time reductions in E30% experiments were similar to those obtained in other products such as Guaco leaves, 16 garlic, 23 apple 17 or potato, 12 pre‐treated with greater ethanol concentration solutions (> 90% v/v ) and shorter times (from 5 s to 3 min). Nonetheless, time reductions above 50% were found during conventional drying of pumpkin 11,21 and apple samples, 19 all pre‐treated for longer times (from 15 to 60 min) by immersion in concentrated ethanol solutions (> 90% v/v ).…”

Section: Resultssupporting

confidence: 79%

“…The influence of ethanol has been studied individually as pre‐treatment to convective drying, 11,16–18 ultrasound‐convective drying 19 and vacuum drying, 20 or combined with ultrasound 21 to convective drying. In addition, in the case of infrared drying, ethanol pre‐treatments have been studied combined with vacuum 22 or with ultrasound 12,23 .…”

Section: Introductionmentioning

confidence: 99%

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Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

2020

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BACKGROUND An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre‐treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0–300 mL L−1) as a pre‐treatment to ultrasound‐assisted convective drying. Samples were pre‐treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m s−1) by convective and ultrasound‐assisted convective (21.77 kHz, 20.5 kW m−3) drying. Both the drying process improvement and the obtained product properties were studied. RESULTS The anthocyanins did not influence the drying kinetics. In contrast, time reduction was > 50% by using both ethanol pre‐treatments and ultrasound. Ethanol pre‐treatments decreased the external resistance to mass transfer, while ultrasound decreased both internal and external resistances. The impregnation increased the anthocyanins (above 947%), which were retained after drying. Colour modifications after pre‐treatments and after drying (L*, b*, h° decrease, and a* increase), and antioxidant capacity retention were observed in samples with anthocyanin addition. CONCLUSION The results point that ethanol pre‐treatments and ultrasound application can accelerate drying, and through the natural colouring incorporation during pre‐treatments, the nutritional properties of dried samples were better retained. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

2020

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“…The addition of low boiling organic solvents as pretreatment for drying results in shorter drying time. The reduced heat of vaporization of the organic solvent–water mixture facilitates the moisture removal from food (Corrêa, Braga, Hochheim, & Silva, 2012; Rojas & Augusto, 2018a; Santos & Silva, 2009; Silva, Celeghini, & Silva, 2018). Ethanol has been the most used solvent (Corrêa et al., 2012; Rojas & Augusto, 2018a; Santos & Silva, 2009; Silva et al., 2018) because it presents low toxicity and low cost.…”

Section: Introductionmentioning

confidence: 99%

“…The reduced heat of vaporization of the organic solvent–water mixture facilitates the moisture removal from food (Corrêa, Braga, Hochheim, & Silva, 2012; Rojas & Augusto, 2018a; Santos & Silva, 2009; Silva, Celeghini, & Silva, 2018). Ethanol has been the most used solvent (Corrêa et al., 2012; Rojas & Augusto, 2018a; Santos & Silva, 2009; Silva et al., 2018) because it presents low toxicity and low cost. Moreover, it preserves some bioactive compounds, such as carotenoids (Rojas, Silveira, & Augusto, 2020), coumarin (Silva et al., 2018), l ‐ascorbic acid (Santos & Silva, 2009; Wang et al., 2019), and betalains (Araújo et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Ethanol has been the most used solvent (Corrêa et al., 2012; Rojas & Augusto, 2018a; Santos & Silva, 2009; Silva et al., 2018) because it presents low toxicity and low cost. Moreover, it preserves some bioactive compounds, such as carotenoids (Rojas, Silveira, & Augusto, 2020), coumarin (Silva et al., 2018), l ‐ascorbic acid (Santos & Silva, 2009; Wang et al., 2019), and betalains (Araújo et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Macedo

Corrêa

Araújo

et al. 2021

Journal of Food Science

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Dragon fruit shows good sensory and nutritional attributes, but it is also highly perishable. Drying is a unitary operation that promotes the reduction of moisture content, extending the useful life of the product. In this study, the elaboration of white and red dragon fruit powder by foam mat drying was studied with optimization of the proportion of foaming agent and stirring time. The use of ethanol and air temperature were evaluated on drying kinetics, effective moisture diffusivity (Deff), and drying rate (DR). The study was divided into two steps. In the first, density, stability, porosity and overrun foam were evaluated and the optimal condition was determined. For the white and red pulp foams, the optimal conditions were, respectively, 26.88 min and 4.12 kg 100 kg–1 and 23.5 min and 3.44 kg 100 kg–1. In the second step, the foam was subjected to ethanol pretreatment and convective drying (50 or 70 °C). The best condition involved pretreatment and the highest tested temperature, with the shortest drying time and the highest Deff and DR.Practical ApplicationFoam mat drying is a suitable method for drying perishable fruits, such as dragon fruit. The foam properties need to be optimized to ensure the success of the drying process. The ethanol pretreatment and the drying air temperature influence the drying kinetics. Therefore, determining the optimal process conditions is very important.

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Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

Ozdemir,

Karagoz

2023

J Sci Food Agric

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BackgroundHeat sensitivity of phenolics and flavonoids leads to considerable losses in these compounds during conventional drying. Microwave drying has advantage of shorter drying time and rigorous process control, minimizing damage to heat sensitive compounds. Microwave drying kinetics and impacts of microwave drying on physicochemical characteristics, morphological structure, antioxidant properties, total phenolics and flavonoids of propolis extract were investigated.ResultsIncreasing the microwave power output from 180 to 900 W resulted in a 67% reduction in drying time. Morphological changes were more noticeable at higher microwave power levels as shown in scanning electron microscopy images. Water activity values of microwave dried propolis extracts were below 0.4, which satisfied the requirement of shelf stable dry products. Solubility of microwave dried propolis extract increased by increasing the microwave power level, and the highest solubility was achieved for the propolis extract microwave dried at 900 W. Microwave dried propolis extracts exhibited lower total phenolic content values than the fresh propolis extract. Microwave power level did not affect total flavonoid content, but it affected 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging activities of microwave dried propolis extracts. The DPPH free radical scavenging activity closest to the fresh propolis extract was obtained for the microwave dried propolis extract at 900 W, which also showed the highest trolox equivalent antioxidant capacity.ConclusionMicrowave drying of propolis extract at 900 W was found to be the most efficient drying condition because it yielded the shortest drying time, the highest Deff and highly identical phenolics and flavonoids as compared to fresh propolis extract.This article is protected by copyright. All rights reserved.

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EFFECT OF ETHANOL ON THE DRYING CHARACTERISTICS AND ON THE COUMARIN YIELD OF DRIED GUACO LEAVES (Mikania laevigata SCHULTZ BIP. EX BAKER)

Cited by 23 publications

References 18 publications

Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying

Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

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