Empirical modeling of drying kinetics and microwave assisted extraction of bioactive compounds from Adathoda vasica and Cymbopogon citratus

Simha, Prithvi; Mathew, Melvin; Ganesapillai, Mahesh

doi:10.1016/j.aej.2015.12.020

Cited by 58 publications

(29 citation statements)

References 25 publications

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“…This technique can be performed either with or without the addition of any solvent (Oroian & Escriche, 2015). Simha, Mathew, and Ganesapillai (2016) investigated the effectiveness of microwave-assisted extraction (MAE) to recover bioactive compounds from the pharmaceutically significant medicinal plants Cymbopogon citratus and Adathoda vasica. Li et al (2013) provide an overview of the techniques that are available to extract bioactive compounds using microwaves without solvents.…”

Section: Microwave Assisted Extractionmentioning

confidence: 99%

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Soquetta

Terra

Bastos

2018

CyTA - Journal of Food

216

100

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Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used, the raw material, and the organic solvent. Conventional techniques generally require large amounts of organic solvents, high energy expenditure, and are time consuming, which has generated interest in new technologies that are referred to as clean or green technologies. These can reduce or eliminate the use of toxic solvents, and thus preserve the natural environment and its resources. The aim of this review is to discuss recent techniques used to extract bioactive compounds from natural sources, in order to reduce the economic and ecological impact of these processes. Tecnologías verdes para la extracción de compuestos bioactivos en frutas y verduras RESUMEN Los compuestos bioactivos son extraídos de fuentes naturales y tienen efectos beneficiosos en la salud humana. Las frutas y verduras son ricas en carotenoides, compuestos fenólicos, vitamina C, así como en otras sustancias. Los procesos para extraer estos compuestos dependen de varios factores: la técnica utilizada, la materia prima y el solvente orgánico, entre otros. Además de ocupar mucho tiempo, las técnicas convencionales generalmente requieren grandes cantidades de solventes orgánicos y elevados gastos energéticos: ello ha generado interés en el uso de tecnologías nuevas, llamadas limpias o verdes. En tanto éstas pueden reducir o eliminar el uso de solventes tóxicos, permiten conservar el medio ambiente y sus recursos. El propósito de la presente revisión es examinar las técnicas empleadas recientemente para extraer compuestos bioactivos de fuentes naturales, con el fin de reducir el impacto económico y ecológico que conllevan estos procesos.

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Section: Microwave Assisted Extractionmentioning

confidence: 99%

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Soquetta

Terra

Bastos

2018

CyTA - Journal of Food

216

100

View full text Add to dashboard Cite

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“…However, only four typical models were taken into account in their study: modified Page, logarithmic, two-term and Midilli models. On the contrary, Simha (2016) fitted experimental data to an extensive pool of ten drying models, showing that the Midilli model is the most suitable drying kinetics model for both lemongrass and Adathoda vasica leaves [12]. However, the drying method of choice in this study was microwave drying, which lacks applicability and is energy-inefficient at larger scale.…”

Section: Introductionmentioning

confidence: 96%

“…Although lemongrass has been extensively studied with regards to its biological activities and chemical composition, literature concerning drying kinetics of lemongrass is still limited. To the best of our knowledge, two notable attempts have been made to model lemongrass behavior in drying processes [11,12]. The study of Coradi et al (2014) suggested the appropriateness of the two-term model in describing the drying kinetics of lemongrass, demonstrated by a low value of the average estimated error (SE) and average relative error (P) [11].…”

Section: Introductionmentioning

confidence: 99%

Model for Thin Layer Drying of Lemongrass (Cymbopogon citratus) by Hot Air

Nguyen

et al. 2019

Processes

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Lemongrass is a plant that contains aromatic compounds (myrcene and limonene), powerful deodorants, and antimicrobial compounds (citral and geraniol). Identifying a suitable drying model for the material is crucial for establishing an initial step for the development of dried products. Convection drying is a commonly used drying method that could extend the shelf life of the product. In this study, a suitable kinetic model for the drying process was determined by fitting moisture data corresponding to four different temperature levels: 50, 55, 60 and 65 °C. In addition, the effect of drying temperature on the moisture removal rate, the effective diffusion coefficient and activation energy were also estimated. The results showed that time for moisture removal increases proportionally with the air-drying temperature, and that the Weibull model is the most suitable model for describing the drying process. The effective diffusion coefficient ranges from 7.64 × 10−11 m2/s to 1.48 × 10−10 m2/s and the activation energy was 38.34 kJ/mol. The activation energy for lemongrass evaporation is relatively high, suggesting that more energy is needed to separate moisture from the material by drying.

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“…Fick's law of Diffusion was used to describe the water movement of herbs in the herbal compress ball during drying. The migration rate of water molecules or moisture within herb materials could be directly affected by the shapes of materials [18][19][20]. The equation can be expressed by Eq.…”

Section: Effective Moisture Diffusivitymentioning

confidence: 99%

Study of Mathematical Models in Hot Air Drying of Herbs in Herbal Compress Ball

et al. 2018

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Herbal compress ball is currently one of important products of Thailand for exporting sales worldwide. It is used in Thai traditional medical treatment and spa to reduce muscle pain and relaxation. This research aimed to generate the mathematical models representing the behaviors of herbs in hot air drying to extend shelf life for exporting sales. Here, six types of herbs, including Prai (Zingiber cassumunar Roxb.), Turmeric (Curcuma longa Linn.), Lemongrass (Cymbopogon citratus), Kaffir lime (Citrus hystrix), Soap Pod leaves (Acacia concinna) and Tamarind Leaves (Tamarindus indica Linn.) were dried in different temperature at 60, 70, and 80 °C. Fours drying models, Page, Henderson and Pabis, and Logarithmic and Fick's second law equation were applied with experimental data of drying herbs to predict the rate of diffusion of water. The results showed that the Page model is the most suitable model due to the highest decision coefficient (R2) but the lowest Root Mean Square Error (RMSE). The effective moisture diffusivity (Deff) of the herbs in herbal compress ball was increased with increased the drying temperature. The size of the herb particle translated inversely with effective moisture diffusivity (Deff) value.

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Empirical modeling of drying kinetics and microwave assisted extraction of bioactive compounds from Adathoda vasica and Cymbopogon citratus

Cited by 58 publications

References 25 publications

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Model for Thin Layer Drying of Lemongrass (Cymbopogon citratus) by Hot Air

Study of Mathematical Models in Hot Air Drying of Herbs in Herbal Compress Ball

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