Effect of rotary microwave drying on quality characteristics and physical properties of Kaffir lime leaf (Citrus hystrix D.C.)

Pradechboon, Thunvarat; Dussadee, Natthawud; Unpaprom, Yuwalee; Chindaraksa, Sirinuch

doi:10.1007/s13399-022-02722-8

Cited by 6 publications

(7 citation statements)

References 28 publications

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“…In comparison, holy basil leaves dried by tray drying (TD) showed the longest drying time at 7 and 6 h for green and red holy basil leaves, respectively. This result was consistent with previous reports showing that an increase in MD power causes a dramatic increase in the average drying rates of various plants (Alibas et al, 2019;Pradechboon et al, 2022). Energy consumption values among different drying methods of red and green holy basil leaves are shown in Table 2.…”

Section: Discussionsupporting

confidence: 92%

“…This is likely due to the gradual rising of heat, leading to the decomposition of colored pigments (Orikasa et al, 2014). Studies in various plant leaves and fruits have shown that the temperature during the drying process results in color changes in spearmint leaf (Islam et al, 2019), holy basil leaf (Raksakantong et al, 2011), Kaffir lime leaf (Pradechboon et al, 2022), papaya (Islam et al, 2019), and kiwi (Izli et al, 2017;Taghinezhad et al, 2021).…”

Section: Figurementioning

confidence: 99%

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Technological Advancements for Processing and Preservation of Fruits and Vegetables

2024

Frontiers Research Topics

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Frontiers is more than just an open access publisher of scholarly articles: it is a pioneering approach to the world of academia, radically improving the way scholarly research is managed. The grand vision of Frontiers is a world where all people have an equal opportunity to seek, share and generate knowledge. Frontiers provides immediate and permanent online open access to all its publications, but this alone is not enough to realize our grand goals. Frontiers journal seriesThe Frontiers journal series is a multi-tier and interdisciplinary set of openaccess, online journals, promising a paradigm shift from the current review, selection and dissemination processes in academic publishing. All Frontiers journals are driven by researchers for researchers; therefore, they constitute a service to the scholarly community. At the same time, the Frontiers journal series operates on a revolutionary invention, the tiered publishing system, initially addressing specific communities of scholars, and gradually climbing up to broader public understanding, thus serving the interests of the lay society, too. Dedication to qualityEach Frontiers article is a landmark of the highest quality, thanks to genuinely collaborative interactions between authors and review editors, who include some of the world's best academicians. Research must be certified by peers before entering a stream of knowledge that may eventually reach the public -and shape society; therefore, Frontiers only applies the most rigorous and unbiased reviews. Frontiers revolutionizes research publishing by freely delivering the most outstanding research, evaluated with no bias from both the academic and social point of view. By applying the most advanced information technologies, Frontiers is catapulting scholarly publishing into a new generation. What are Frontiers Research Topics?Frontiers Research Topics are very popular trademarks of the Frontiers journals series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area.

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Section: Discussionsupporting

confidence: 92%

Section: Figurementioning

confidence: 99%

Technological Advancements for Processing and Preservation of Fruits and Vegetables

2024

Frontiers Research Topics

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“…In comparison, holy basil leaves dried by tray drying (TD) showed the longest drying time at 7 and 6 h for green and red holy basil leaves, respectively. This result was consistent with previous reports showing that an increase in MD power causes a dramatic increase in the average drying rates of various plants (Alibas et al, 2019;Liu et al, 2021;Pradechboon et al, 2022). Energy consumption values among different drying methods of red and green holy basil leaves are shown in Table 2.…”

Section: Discussionsupporting

confidence: 92%

“…This leads to the generation of a temperature gradient between the sample and the air in the drying chamber that promotes the moisture in the samples to move outwards (Hemis et al, 2011;Doymaz et al, 2015;Hou et al, 2021;Mouhoubi et al, 2022). Previous reports of the Trabzon persimmon fruit (Alibas et al, 2019) and Kaffir lime leaf (Pradechboon et al, 2022) showed that increases in MD power induced a rapid increase in temperature due to the high energy transfer into samples. Our study indicates that MD at 600 W with HAD treatment ensured the shortest drying time for both green and red holy basil leaves of 3 and 2.5 h, respectively.…”

Section: Discussionmentioning

confidence: 99%

Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale

Wiset,

Poomsa-ad,

Jindamol

et al. 2023

Front. Sustain. Food Syst.

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Holy basil (Ocimum Tenuiflorum L.) contains several bioactive compounds useful to the pharmaceutical and food industries. Microwave drying (MD) is a powerful technique for rapid drying of food or plant materials while preserving bioactive compounds during the process. However, little is known about the optimal combination of MD power with hot air drying (HAD) that can preserve the quality and yet only consume reasonable energy when drying holy basils. For that purpose, the effects of drying methods using MD combined with HAD at 45°C were examined to prevent losses in quality, antioxidant activities, and volatile flavor compounds in two holy basil cultivars (green and red cultivars). Holy basil leaves were dried at different MD powers of 200, 400, and 600 W combined with HAD and compared with a traditional tray drying (TD) at 45°C. Drying using MD at 600 W with HAD displayed significantly high levels of color retention, chlorophyll, and carotenoid content in both cultivars. The green cultivar showed a greater accumulation of total phenolic compounds (TPC), terpenoids, and DPPH free radical scavenging at 400 W with HAD. However, the red cultivar had the highest TPC, flavonoid, and terpenoid content at 600 W with HAD. The accumulation of major volatile organic compounds (VOCs) was also affected, and treatment at 600 W exhibited the highest methyl eugenol and β-caryophyllene content in both cultivars. The use of the highest power of MD (600 W) with HAD for leaf drying reduced the effective drying time and energy consumption among both cultivars. Taking into consideration the dried quality of antioxidant accumulation and energy consumed for drying, we recommend using MD at 400 or 600 W with HAD for the green cultivar and 600 W for the red.

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“…Tey are able to model without making any assumptions about the characteristics of the underlying phenomenological mechanisms [14]. Recently, several studies have been reported the application of microwave radiation in drying of leaves of morisa xak (Amaranthus caudatus) [18], celery [19], coriander [19], Laurus nobilis [5], Moringa oleifera [20], and Kafr lime [21]. Te neural network as an approximation approach has been used for microwave drying of thyme leaves [22] and tea leaves [23].…”

Section: Introductionmentioning

confidence: 99%

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Kalsi

Singh

Alam

et al. 2023

Journal of Food Quality

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Stevia rebaudiana has grown in popularity and consumption across the world as an excellent natural sweetener due to its 300 times sweetness than sugar. Since Stevia leaves are often used in their dried state, the drying process has an inevitable effect on the attributes of finished product. In this study, Stevia leaves were microwave dried at five different levels of powers ranging from 180 to 900 W to evaluate the influence of power levels on moisture ratio (MR), drying rate and time, effective moisture diffusivity, specific energy consumption (SEC), color, and biochemical characteristics. Among the five selected thin layer models for evaluating the drying behavior, the semiempirical page model described the drying kinetics very well with R2 > 0.997. The effective diffusivity increased from 3.834 × 10 − 11 to 1.997 × 10 − 10 m2/s with increasing microwave power, while SEC first increased till 320 W to a value of 9.77 MJ/kg and then followed a decreasing trend. Furthermore, multilayer feed forward (MLF) artificial neural network (ANN) using backpropagation algorithm was used to predict the moisture ratio of Stevia leaves during microwave drying. The result showed that the ANN model with 15 neurons in 1 hidden layer could predict the MR with a high R2 value (0.999). Thus, ANN modelling can successfully be used as an effective tool for predicting drying kinetics of samples. Furthermore, the color properties showed significant differences between fresh and dried samples except for the hue angle, and the variation in their values was not affected by the microwave dryer’s power output. At 720 W power level, the highest content of stevioside (11.84 mg/g) and rebaudioside A (7.11 mg/g) along with maximum retention of ascorbic acid (∼86%) was observed, while the highest total phenol content (56.98 mg GAE/g) and antioxidant capacity (74.22%) was reported in microwave dried samples at 900 W.

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Effect of rotary microwave drying on quality characteristics and physical properties of Kaffir lime leaf (Citrus hystrix D.C.)

Cited by 6 publications

References 28 publications

Technological Advancements for Processing and Preservation of Fruits and Vegetables

Technological Advancements for Processing and Preservation of Fruits and Vegetables

Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

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