Influence of Microwave Heating on Food Bioactives

Paciulli, Maria; Rinaldi, Massimiliano; Cavazza, Antonella; Younce, Frank; Chiavaro, Emma

doi:10.1007/978-3-030-96885-4_12

Cited by 5 publications

(5 citation statements)

References 90 publications

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“…For example, caffeic acid, one of the intermediates in lignification, can exist as caffeoyl shikimic acid, caffeic aldehyde, and caffeoyl alcohol, which may not be extractable. These compounds can be transformed during microwave heating and become extractable 62,66,67 . In the present study, more phenolic compounds from CA, ENF, EGF, and MN were obtained under both freeze‐drying and microwave drying conditions compared to convective drying.…”

Section: Resultsmentioning

confidence: 71%

“…These compounds can be transformed during microwave heating and become extractable. 62,66,67 In the present study, more phenolic compounds from CA, ENF, EGF, and MN were obtained under both freeze-drying and microwave drying conditions compared to convective drying. Also, similarity analysis of the four plants based on the Pearson correlation coefficient and Euclidean distance showed that microwave-dried samples are closer to freeze-dried samples (Table 6).…”

Section: Effects Of Drying On Ppo Activitymentioning

confidence: 72%

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Assessment of microwave drying for rapid and convenient analysis of medicinal plants for quality assurance

Bala,

Dey,

Patra

et al. 2024

Phytochemical Analysis

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IntroductionThe safety and quality of many medicinally important herbs are compromised since farmers and small organizations are involved in the cultivation, aggregation, and primary processing of these herbs. Such organizations often lack adequate quality control facilities. To improve the safety and quality of herbal products, simple, rapid, and affordable quality control systems are required.ObjectivesThe aim of this study was to assess the suitability of microwave oven‐drying for moisture content (MC) determination and sample preparation of herbs in small organizations.MethodsMicrowave oven‐drying (720 W) and convective oven‐drying at 105°C for MC determination were compared. The effects of three different drying methods (microwave oven‐drying, low‐temperature convective drying, and freeze‐drying) on in vitro antioxidant and polyphenol oxidase (PPO) activity were determined, similarity analysis was conducted using HPLC signature spectra, and validation was performed with LC‐MS focusing on one herb.ResultsMicrowave oven‐drying at 720 W significantly reduced the drying time (from hours to minutes), whereas the spatial variation of temperature in convective ovens set at 105°C can cause about 10% underestimation of MC. Microwave oven‐drying showed similar macro‐properties like freeze‐drying and higher extractability (10%–20%) and in vitro antioxidant capacity (33%–66%) and lower PPO activity compared to low‐temperature convective drying. HPLC signature spectra revealed strong similarity of soluble components between freeze‐dried and microwave oven‐dried herbs. LC‐MS analysis demonstrated more common compounds between freeze‐dried and microwave oven‐dried Centella asiatica extracts, whereas convective tray‐dried samples had fewer compounds common with samples obtained by freeze‐drying or microwave oven‐drying.ConclusionsMicrowave oven‐drying is rapid (tens of min) and shows small batch‐to‐batch variation compared to oven‐drying at 105°C. The in vitro antioxidant assays and signature spectra can be used for assessing the source and purity or quality of a specific herb variety.

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Section: Resultsmentioning

confidence: 71%

Section: Effects Of Drying On Ppo Activitymentioning

confidence: 72%

Assessment of microwave drying for rapid and convenient analysis of medicinal plants for quality assurance

Bala,

Dey,

Patra

et al. 2024

Phytochemical Analysis

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“…Xiao et al, (2017) found that microwave branching of green beans resulted in higher retention rates of vitamin C as compared with hot water-blanched samples. A benefit of microwave blanching over traditional blanching methods is the speed of microwave cooking, conserving energy, precise process control, and faster start-up and shut-down times noted by Paciulli et al, (2022). So, microwave heating was suggested by several researchers as an alternative blanching method for the retention of food products nutritional quality; that was done by Ranjan et al, (2017).…”

Section: Microwave Blanchingmentioning

confidence: 99%

Revolutionizing Food Processing: A Comprehensive Review of Microwave Applications

Kakar,

Sarwari,

Rahime

et al. 2024

ejtas

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The review explores the extensive applications of microwaves, covering the non-ionizing radiation spectrum from 300 MHz to 300 GHz. It emphasizes the growing role of microwaves in modern food technology, delving into their evolution, principles, advantages, and drawbacks, the analysis delves into the unique dynamics of microwave heating, considering factors like frequency, permittivity, and thermal properties. Microwaves offer benefits such as fast and even cooking, nutrient preservation, and improved thermodynamic output, the use of radiation in sterilization, drying, pasteurization, and blanching, showcasing their efficiency in achieving product sterility while minimizing nutrient damage. Microwaves are important for modern food processing to meet dietary needs.

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“…Microwave heating, unlike traditional thermal methods, retains a higher number of bioactive compounds, showing a stronger antioxidant effect. These benefits are mainly due to the short treatment time and the absence of water during the process, which protects the bioactive substances from leaching [106]. A study has shown that the preparation of beef using a microwave oven may be healthier as it contains less harmful compounds, such as volatile N-nitrosamines and polycyclic aromatic hydrocarbons, compared to traditional frying or grilling methods [107].…”

Section: Other Innovative Ways To Heat Foodmentioning

confidence: 99%

Advanced Technologies in Food Processing—Development Perspective

Gazda,

Glibowski

2024

Applied Sciences

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Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis of the available scientific evidence on new techniques used in food that not only increase efficiency but also enable the creation of products with desirable sensory and nutritional characteristics. Research on techniques including cold plasma, high-pressure processing, ultrasound, pulsed electric fields, sous vide, and microwave heating aims to provide innovative methods of food processing, in the context of meeting growing consumer expectations and optimizing production processes in the food industry. Compared to traditional food processing methods, innovative techniques can provide more efficient solutions in the processing of products. Research on alternative non-thermal methods in food technology suggests their possible benefits, including enhancing sensory and nutritional quality, minimizing environmental impact, and increasing production efficiency, which are a significant challenge in the modern food industry. Despite the many benefits, it is worthwhile to continue research to further improve modern food technologies.

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Influence of Microwave Heating on Food Bioactives

Cited by 5 publications

References 90 publications

Assessment of microwave drying for rapid and convenient analysis of medicinal plants for quality assurance

Assessment of microwave drying for rapid and convenient analysis of medicinal plants for quality assurance

Revolutionizing Food Processing: A Comprehensive Review of Microwave Applications

Advanced Technologies in Food Processing—Development Perspective

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