Effects of combined microwave-hot-air-drying on the physicochemical properties and antioxidant activity of Rhodomyrtus tomentosa berry powder

Zhao, Guanghe; Hu, Congying; Luo, Haiyu

doi:10.1007/s11694-020-00393-5

Cited by 11 publications

(5 citation statements)

References 49 publications

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“…The drying rate of ND and VFD slowed down and reached a stable phase at 16 and 12 h, respectively. The comparison shows that HAD generated an effective thermal gradient with significantly higher efficiency than ND and VFD (Zhao et al 2020;Mugodo and Workneh 2021).…”

Section: Resultsmentioning

confidence: 99%

Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry

Han,

Tian,

Fan

et al. 2023

Czech J. Food Sci.

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Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE•g -1 ) (GAE -gallic acid equivalent), total flavonoids (3 575.51 ± 465.98 µg rutin•g -1 ), and total anthocyanins (64.98 ± 13.15 µg C3C•g -1 ) after prolonged drying. Additionally, flavour was identified as the most important indicator influencing consumer preference for dried mulberries, and VFD was found to be effective in retaining the natural flavours of mulberries. Although thermal treatment leads to a significant loss of organic compounds, HAD showed good retention of active substances and lower energy consumption in a shorter processing time.

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Section: Resultsmentioning

confidence: 99%

Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry

Han,

Tian,

Fan

et al. 2023

Czech J. Food Sci.

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“…The addition of ingredients with a high OHC is conducive to the stability of high‐fat foods and the improvement of the viscosity and texture of formula foods (Zhao et al., 2020). As shown in Figure 5(C), the OHC of CCAPs increased first and then decreased with the increase of temperature.…”

Section: Results and Disscussionmentioning

confidence: 99%

Antioxidant and functional properties of cowhide collagen peptides

Xie

Wang

et al. 2021

Journal of Food Science

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In the present study, antioxidant activities and functional properties of cowhide collagen antioxidant peptides (CCAPs) with different molecular weight (MW) were investigated. The optimum preparation conditions of CCAPs were hydrolysis time of 1.53 hr, temperature of 54.9 °C, pH 7.38, and neutral enzyme to trypsin ratio of 0.048 g: 0.016 g according to single factor test and response surface methodology (RSM). Three fractions (CCAP‐I, CCAP‐II, and CCAP‐III) were obtained by ultrafiltration and lyophilization. Antioxidant activities revealed that CCAP‐III had high reducing power activity (0.323 ± 0.035) and scavenging effect on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals (64.30 ± 5.99%), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline)‐6‐sulfonic acid (ABTS) radicals (75.25 ± 3.14%), and hydroxyl radicals (68.26 ± 6.74%) compared to the other fractions. In addition, LC‐MS/MS analysis showed that Ala‐Gly‐Glu‐Arg, Gly‐Ile‐Ala‐Gly‐Glu‐Arg, Gly‐Pro‐Ala‐Gly‐Pro‐Ala‐Gly‐Pro‐Arg, Gly‐Val‐Val‐Gly‐Pro‐Glu‐Gly‐Ala‐Arg and Gly‐Phe‐Ser‐Gly‐Leu‐Asp‐Gly‐Ala‐Lys were the major peptides of CCAP‐III. CCAP‐III showed good hygroscopicity (HYG), water holding capacity (WHC), and oil holding capacity (OHC) when compared with CCAP‐I and CCAP‐II. However, CCAP‐II has great emulsifying properties, and CCAP‐I has excellent foaming properties. Therefore, CCAPs can be used as a promising source of functional peptides with antioxidant properties. Practical Application This study demonstrated the peptides of cowhide collagen has superior antioxidant and functional properties. This study provided a scientific basis for the preparation of antioxidant peptides from cowhide collagen.

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“…Extraction temperature also has a great influence on the T-AOC of the extract. Studies show that the pigment, crude polysaccharides, anthocyanin, and flavone in dried rose myrtle fruit were easily destroyed and degraded under high temperature. − However, it is also possible that the high temperature may have led to the loss of ethanol volatilization in the solvent, thereby reducing the extraction efficacy. In addition, a short extraction time was inconducive to the extraction of antioxidant substances in rose myrtle dry fruit, while extended extraction time might destroy the antioxidant substances during the process.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

Chen

Zhang

Huang

et al. 2022

ACS Food Sci. Technol.

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Rose myrtle (Rhodomyrtus tomentosa) fruit is nutrient-rich and has been shown to exert various beneficial effects on health. This study aimed to use dried rose myrtle fruit as the raw material, and the total antioxidant capacity (T-AOC) as an indicator to determine the optimal extraction process of rose myrtle and prepare a novel rose myrtle yogurt with antioxidant function. We found that the optimal extraction conditions for rose myrtle were as follows: material-to-liquid ratio of 1:15 g/mL, ethanol concentration of 60%, extraction temperature of 50 °C, and extraction time of 40 min. The T-AOC of the extract obtained was 192.43 U/mL. The optimal fermentation process of rose myrtle yogurt was carried out as follows: 50% rose myrtle extract, 16% milk powder, 6 % sucrose, and 0.5% stabilizer were homogenized and autoclaved at 95 °C for 10 min. After cooling, 0.1% fermentation agent was added; the mixture was fermented for 7 h at 43 °C and ripened for 12 h after refrigerating at 4 °C. The T-AOC of the rose myrtle yogurt was 31.48 U/mL, and it had a unique rose myrtle flavor and good sensory quality. This study not only developed a new yogurt product that meets the sensory and production requirements but also provided a scientific basis for developing novel functional food products enriched with rose myrtle.

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Effects of combined microwave-hot-air-drying on the physicochemical properties and antioxidant activity of Rhodomyrtus tomentosa berry powder

Cited by 11 publications

References 49 publications

Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry

Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry

Antioxidant and functional properties of cowhide collagen peptides

Optimization of Rhodomyrtus tomentosa (Rose Myrtle) Yogurt Production and Its Antioxidant Activity

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