Impact of microwave-grill-drying (MWGD) on functional properties of berry russian olive (Elaeagnus angustifolia L.)

Boudraa, Soussene

doi:10.18067/jbfs.v7i1.275

Cited by 5 publications

(1 citation statement)

References 22 publications

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“…Furthermore, the effect of drying on energy, effective moisture diffusivity, and functional properties of Russian olive have been determined (Ahmad et al, 2012;Boudraa, 2020). However, no study investigating the drying conditions and functional properties of autumn olive has found in existing literature.…”

Section: Practical Applicationsmentioning

confidence: 99%

Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

Zannou

Pashazadeh

Ghellam

et al. 2021

J. Food Process. Preserv.

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Autumn olive (Elaeagnus umbellata Thunb) is an ornamental plant belonging to Elaeagnacea family and widely found in Southern Europe, Central Asia, and Americas (Ishaq et al., 2015;Wang et al., 2007). It is a vigorous shrub of 3.5 to 5.5 m height and 3.5 to 5.5 m width having tolerance of poor soil, drought and disease due to its ability to fix nitrogen (Ishaq et al., 2015;Wu et al., 2011). Autumn olive produces small deep-red colored sweet-tart and is planted to prevent erosion and provide screening along pathways (Wang et al., 2007). It can be eaten fresh while the dried and powdered fruit or extracts can be used in beverages, salsas, jams, dairy foods, cereals, fruit rolls, preserves, and flavoring (Pei et al., 2015;Wang et al., 2007). The fruit is a rich source of bioactive compounds including carotenoids, phenolic acids, and flavonoids which act independently or in combination as antioxidant, anti-inflammatory, anticancer, and cardio-preservative agents

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Section: Practical Applicationsmentioning

confidence: 99%

Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

Zannou

Pashazadeh

Ghellam

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

Thermo-economic and drying kinetic analysis of Oleaster using a solar dryer integrated with phase change materials and recirculation system

Ahmadi

Akhijahani

Salami

2023

Journal of Energy Storage

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Oleaster (Elaeagnus Angustifolia L.) low-fibrous extract to powder: Drying kinetics analysis

Neek,

Ghassemi,

Ganji

et al. 2024

Powder Technology

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Impact of microwave-grill-drying (MWGD) on functional properties of berry russian olive (Elaeagnus angustifolia L.)

Abstract: Highlights: The paper addresses the "Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive". The microwave grill have potential use in food and pharma products.

Cited by 5 publications

References 22 publications

Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

Thermo-economic and drying kinetic analysis of Oleaster using a solar dryer integrated with phase change materials and recirculation system

Oleaster (Elaeagnus Angustifolia L.) low-fibrous extract to powder: Drying kinetics analysis

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