Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish

Luan, Chunning; Zhang, Min; Mujumdar, Arun S.; Liu, Yaping

doi:10.1080/07373937.2020.1810698

Cited by 6 publications

(1 citation statement)

References 50 publications

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“…“Fredo”) used in the research was harvested in August 2020 and purchased from Bursa Hikmet Şahin Marketplace, which coordinates are 40.2665337–28.8610573, in the Nilufer district of Bursa province. The healthy ones were carefully selected and stored in the moisture‐controlled cooling system, which has four different modes like consisting of active freshness mode, humidity adjustment mode according to products such as fruit, vegetables, seafood, and breakfast, ionizer mode, and blue light technology (Arçelik, 284630EI, Turkey), at +4°C (Luan et al., 2021) until drying processes were completed. In the drying processes, only the leaves were used, and stems were not included.…”

Section: Methodsmentioning

confidence: 99%

The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant

Yilmaz

Alibas

Aşik

2021

Food Processing Preservation

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In the present study, thyme leaves weighing 20 ± 0.02 g were dried from the initial moisture of 76.07% ± 0.06% to the final moisture of 9.05% ± 0.76% via natural drying, convective drying at 50°C, and microwave drying at 200, 600, and 1,000 W. The closest color parameters to the fresh product were found in the natural drying, followed by 600 and 1,000 W. The highest chlorophyll content had found at natural drying, 1,000 and 600 W, respectively. Microwave drying at 600 W maximally protected the macro and micronutrients, followed by natural drying and 1,000 W. The highest total phenolic and flavonoid content was measured at 200 W, followed by 600 W and 50°C, respectively. In the study, the microwave drying method at 600 W was the most successful in terms of the drying period, color parameters, chlorophyll concentration, and nutrients. Novelty impact statement For the first time, the color, chlorophyll, nutritional element, total phenolic, and flavonoids of dried thyme plants were examined in detail altogether. In the light of the quality parameters, which were examined, a data profile was created for dried thyme leaves in comparison with the fresh product.

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Section: Methodsmentioning

confidence: 99%

The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant

Yilmaz

Alibas

Aşik

2021

Food Processing Preservation

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Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)

Karafyllaki

Narwojsz

Kurp

et al. 2023

Eur Food Res Technol

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Horseradish (Armoracia rusticana) provides human organisms with various effective treatments for improving human health, and it constitutes a salubrious root used for culinary purposes. This outcome derives from the chemical composition and polyphenols content of horseradish. This study's objective was to determine individual polyphenols, total phenolic (TPC) and total flavonoid (TFC) contents, colour parameters, inhibition of advanced glycation end product (AGEs) formation and Trolox Equivalent Antioxidant Capacity (TEAC) by DPPH and ABTS of horseradish products. Phenolic acids and flavonoids were analysed by HPLC-DAD-MS method. Horseradish products were obtained by thermal treatments such as boiling, baking and sous-vide. Fresh and sous-vide samples were characterized by the most abundant TPC values, whereas TFC horseradish indicated the highest value after boiling treatment. Moreover, the highest values of antioxidant capacity in fresh horseradish roots were detected. Flavonoids presented lower concentrations than phenolic acids, while syringic acid was the most abundant phenolic compound. Horseradish, after sous-vide treatment, appeared to have a higher inhibition of AGEs formation. Thermal treatment of horseradish root increased the saturation of yellow (b*) and red (a*) colours and decreased colour brightness. Our findings indicate that horseradish products are a valuable source of polyphenols, with their profile, content, and antioxidant and anti-AGEs formation activity modulated by applied processes.

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Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products

Li,

Wang,

et al. 2024

Food Eng Rev

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Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish

Cited by 6 publications

References 50 publications

The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant

The effect of drying methods on the color, chlorophyll, total phenolic, flavonoids, and macro and micronutrients of thyme plant

Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)

Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products

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