Microwave drying of germinated corn and its effect on phytochemical properties

Bualuang, Oraporn; Onwude, Daniel I.; Pracha, Kwanta

doi:10.1002/jsfa.8140

Cited by 23 publications

(34 citation statements)

References 40 publications

(43 reference statements)

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“…Such variation in diffusivities can be explained by considering the difference in the mode of energy transfer among different processes. Similar variations were observed for spinach, germinated corn, and kiwifruit by other workers (Bualuang et al, ; Maskan, ; Ozkan, Akbudak, & Akbudak, ). During MWD, radiative transfer of the EM energy and direct and exclusive absorption of EM energy by polar molecules, especially water, greatly accelerates the evaporation of water from plant matrix.…”

Section: Resultssupporting

confidence: 88%

“…Determination of anthocyanins was carried out following Lopez‐Martinez et al (). β‐Carotene content was determined following the procedure described by Bualuang et al (). ABTS radical scavenging activity was carried out according to Yim et al ().…”

Section: Methodsmentioning

confidence: 99%

“…Owing to similar nature and structure of CCB and kernel, it will suffice to presume that both of them will be rich in the bound antioxidants, which requires a careful evaluation of drying conditions to enable to produce a final product with high antioxidant activity or to recover the maximum amount of bioactive compounds (López et al, ; Lopez‐Martinez et al, ). Previously, Bualuang et al () showed that compared to traditional drying process, the MWD significantly improved the antioxidant potential of the germinated corn by releasing more bound antioxidants. Therefore, the aim of the study was to investigate the effects of output powers of MWD on physicochemical characteristics as well as UAE of the antioxidant compounds of CCB.…”

Section: Introductionmentioning

confidence: 99%

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Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Saha

Dey

Chakraborty

2019

J Food Process Engineering

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In this study, the effect of microwave drying (MWD) at four power levels (180, 300, 600, and 900 W) on kinetics, structure, color parameters, and antioxidant activity of corncob (CCB) was evaluated. Hot air‐dried (HAD) and freeze‐dried (FD) CCBs were used as controls. Drying conditions significantly affected the physicochemical characteristics as well as bioactivities of CCB. For MWD products, direct absorption of electromagnetic energy by water molecules greatly accelerated the evaporation process, leading to a faster dehydration with a very high moisture diffusivity value. Additionally, the application of microwave markedly enhanced disintegration of cellular components manifested in lowered values of structural and color attributes for MWD CCBs, which facilitated the liberation of bound polyphenols into fractions of free phenolic compounds and intensified the ultrasound‐assisted extraction of antioxidants. The presence of rutin, protocatechuic acid, gallic acid, caffeic acid, chlorogenic acid, and quercetin was responsible for high bioactivity of MWD CCB. However, thermal‐ and oxidation‐induced degradation of thermolabile polyphenols was responsible for the loss of antioxidant activity at higher (600 and 900 W) and lower (180 W) microwave powers. CCB dried using 300 W microwave power was the best drying process with the highest content of bioavailable antioxidants and antioxidant activity. Practical applications Using lignocellulosic plant part as a source of functional food or nutritional compounds requires intensive studies on the nutritional quality of products as well as bioavailabilities of such compounds. As most of the antioxidant compounds remain bound to cellulose and hemicellulose in seed, cob, and peel, techniques that promote the disintegration of bound polymeric complexes improve the bioactivity of these products. The present research highlights the potential benefits of microwave drying for the improvement in the bioactivity of corncob (CCB). The presence of several key phenolic compounds suggests a potential application of CCB in medicinal, cosmetic, and food industries.

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Section: Resultssupporting

confidence: 88%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Saha

Dey

Chakraborty

2019

J Food Process Engineering

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“…Oraporn Bualuang et al [6] have shown the positive impact of microwave drying on the quality attributes of germinated and enhancing the antioxidant compounds present in this food product.…”

Section: Introductionmentioning

confidence: 99%

“…Microwave drying, a relatively new technology, has been recommended as a fast and effective alternative drying technique due to low energy efficiency, simple operation and good quality of dried products [6,7]. Oraporn Bualuang et al [6] have shown the positive impact of microwave drying on the quality attributes of germinated and enhancing the antioxidant compounds present in this food product.…”

Section: Introductionmentioning

confidence: 99%

Microwave drying of Siraitia grosvenorii and its effect on the Vitamin C content

Zhou¹,

Huang²,

Li³

2018

Proceedings of the 2018 7th International Conference on Energy, Environment and Sustainable Development (ICEESD 2018)

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Siraitia grosvenorii (Luo hanguo, LHG) is a unique edible and medicinal plant in China. Drying the LHG with a rapid, highly efficient method and keeping good quality are urgent problems. In this paper, the changes of Vitamin C (VC) content in LHG under microwave drying were studied. The effects of key drying parameters (microwave power, drying time and microwave intermittent ratio) on the quality of LHG have been investigated by orthogonal experiments to reduce the loss of VC in the process of microwave drying. The optimum drying parameters for drying LHG were microwave power of 80 W, drying time of 30 min and microwave intermittent ratio of 1: 1. The optimally treated LHG has 34.072 mg/100g of VC content. These results have indicated that the microwave-heating not only prolongs the storage duration of the LHG but also reduces the moisture content and VC content, while the natural yellow-green color of the LHG is not affected much.

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Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

Goharpour,

Salehi,

Daraei Garmakhany

2024

Food Science & Nutrition

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The process of sprouting makes legumes better by changing their nutrition, chemicals, and taste. Ground sprouted chickpeas are commonly used as the main ingredient in falafel. The aim of this research was to study the impact of drying techniques that include hot‐air, infrared, and microwave on the moisture, ash, total phenolics, antioxidant capacity, color, and rehydration ratio of dried ground sprouted chickpeas. Also, the effects of drying techniques of ground sprouted chickpeas on the moisture, ash, total phenolics, antioxidant activity, color, volume, density, oil content, textural properties, and sensory attributes of fried falafel were examined. The total phenolics of hot‐air‐dried, infrared‐dried, and microwave‐dried samples were 463.42, 766.20, and 470.82 μg Gallic acid (GA)/g dry, respectively. The infrared‐dried ground sprouts had the highest antioxidant capacity. Additionally, the total phenolic content and antioxidant capacity of fried falafels made from infrared‐dried ground sprouted chickpeas were significantly higher than those of the fried falafels made from hot‐air‐dried and microwave‐dried sprouts (p < .05). The mean values of lightness, redness, and yellowness of the fried falafel core ranged from 57.37 to 59.29, 3.66 to 6.88, and 40.50 to 43.31, respectively. The lowest oil absorption was related to the sample prepared from the hot‐air‐dried sprouted chickpeas (p < .05). The firmness, cohesiveness, springiness, and chewiness of the fried falafels were between 38.17 N and 91.56 N, 0.29 and 0.44, 0.48 and 0.58, and 5.38 N and 17.24 N, respectively. The use of infrared‐dried sprouted chickpeas for producing fried falafel, due to the highest odor, flavor, and overall acceptance scores, high phenolic compounds and antioxidant activity, high volume, low density, and low hardness, is recommended.

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Microwave drying of germinated corn and its effect on phytochemical properties

Cited by 23 publications

References 40 publications

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob

Microwave drying of Siraitia grosvenorii and its effect on the Vitamin C content

Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

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