Effect of microwave vacuum drying on nutritional composition of moringa (Moringa oleifera) leaves

Jp, Yashaswini; Natarajan, Venkatachalapathy; Sharma, Kulbhushan; Jaganmohan, R; Pare, Akash

doi:10.22271/chemi.2021.v9.i1am.11648

Cited by 5 publications

(1 citation statement)

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“…The improved amount of protein and iron after drying were caused by the variation in nutrient concentration of internal composition within the M. oleifera leaves as the moisture was decreased to less than 5% [23]. This implies that finding the best drying method for M. oleifera leaves which have a great amount of iron and protein content after drying is necessary as it can improve the nutrition amount as well as can maintain its advantageous qualities [24].…”

Section: Protein and Iron Contentmentioning

confidence: 99%

Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Samad

Jusoh

Yunus

et al. 2023

ARFMTS

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Moringa oleifera leaves have been dried in a tray drier to investigate the drying behaviors of Moringa oleifera leaves at three different temperatures for their moisture content, color, iron and protein content, as well as total phenolic content. Three levels of temperatures were chosen varying from 50, 60 and 70 °C in this study. Drying time reduced significantly with the rise in temperature. The final moisture content of dried leaves at 50, 60 and 70 °C was 4.89, 4.79, and 4.59 % and reached equilibrium moisture content at 4, 2, and 1.5 hours. For the water activity, all the dried leaves give a low amount of water activity from 0.0912 to 0.1838 at 70 - 50 °C where the higher the temperature the lower the water activity. This indicates that the lower the temperature, the slower the drying time required to decrease moisture content to below 5 % and a smaller amount of water activity. This ability to preserve its taste and nourishment. For the color changes, the value for greenness (-a) has no significant difference but notable differences were detected between the color parameters of fresh and dried leaves for whiteness L value and yellowness b. This shows that drying under a tray dryer has the same color as the fresh M. oleifera leaves. There was no notable difference in the value for protein but a significant difference (P<0.05) in the value for iron contents of the fresh and dried leaves. The total phenolic content (TPC) obtained from this study was 46.97 - 55.78 mg GAE/g FW for drying at 50 to 70 °C. Results from this study discover a great option for large-scale drying using method.

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Section: Protein and Iron Contentmentioning

confidence: 99%

Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Samad

Jusoh

Yunus

et al. 2023

ARFMTS

View full text Add to dashboard Cite

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Effect of Microwaves on Food Carbohydrates

Kurek,

Wojtasik-Kalinowska,

Marcinkowska-Lesiak

et al. 2024

Food Engineering Series

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Effect of microwave‐assisted vacuum drying on the drying kinetics and quality parameters of Moringa oleifera leaves

Puttalingappa

Natarajan

Varghese

et al. 2022

J Food Process Engineering

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Microwave‐assisted vacuum drying (MAVD) has been studied to improve drying kinetics and physical and antioxidant properties of dried moringa leaves. Microwave power and vacuum level produced a significant reduction (p < .05) in drying time and improvement of drying rate. It was further confirmed by an increase in effective diffusivity value (Deff) by an increase in power and vacuum levels. The reliance of Deff on microwave power was further confirmed by an increase in activation energy from 13.564 to 17.31 W/g with an increased power level. Fitting experimental moisture ratio to the thin layer drying models revealed that the Midilli et al. model could better describe the MAVD of moringa leaves with the highest R2 values. Physical characteristics such as color and rehydration ratio were better for MAVD samples than hot air‐dried samples. Increased drying rate and rehydration ratio were due to the open porous structure of the moringa leaves dried by MAVD, as revealed from the SEM imaging. The vacuum level and power level were significant (p < .05) to the total color difference but the change in color at power levels of 270 and 450 W were insignificant (p > .05). Also, the vacuum level was significant (p < .05), and the microwave power level was insignificant (p > .05) to the rehydration ratio of the MAVD moringa leaves. Phenolic composition and antioxidant properties of MAVD moringa leaves showed increased phenolic content and improved antioxidant activity. Microwave power showed a significant effect (p < .05) on antioxidative properties, whereas vacuum level (p > .5) showed an insignificant effect. The highest power level of 450 W and vacuum level of 500 mmHg produced better quality moringa leaves with good physical and antioxidative properties. Practical Applications Drying is the most common and oldest preservation method for storing food for a longer time. It is very much important to dry moringa leaves that have high moisture content and very less shelf‐life. But conventional drying methods cause great nutritional and textural changes. Microwave‐assisted vacuum dryer combines the advantage of quick and shorter drying of microwave system and lower temperature process as in vacuum system. This eventually reduces the drying time and temperature stress on the food product. This study aids in scale‐up and design a MAVD system for moringa leaves based on its drying kinetics. MAVD of moringa leaves was best modeled by Midilli et al. model. Evaluation of physical characteristics of leaves after drying and its comparison with hot air‐dried one revealed better color and rehydration property that is considered as the key character of dried samples. MAVD also produced increased antioxidant properties with good retention of phenolic components. So, the method of Microwave Assisted Vacuum Drying (MAVD) has got tremendous importance that could be industrially exploited in Moringa leaf processing plants.

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Effect of microwave vacuum drying on nutritional composition of moringa (Moringa oleifera) leaves

Cited by 5 publications

References 0 publications

Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Drying Behavior of Moringa Oleifera Leaves using Tray Dryer

Effect of Microwaves on Food Carbohydrates

Effect of microwave‐assisted vacuum drying on the drying kinetics and quality parameters of Moringa oleifera leaves

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