Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kinetics

Ouyang, Mengyun; Cao, Sheng Xian; Huang, Yiqun; Yan, Wang

doi:10.1007/s11694-020-00618-7

Cited by 14 publications

(6 citation statements)

References 39 publications

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“…As shown in Figure 1A, to reach the desired moisture content, the drying time of Xuan-Mugua fruit slices was respectively about 150, 120, 90, and 80 min at temperatures of 60, 70, 80, and 90 °C, indicating that the drying duration was obviously shortened with the increasing temperatures. The result was consistent with that of pumpkin (Ouyang et al, 2021) and orange peel (Deng et al, 2020). Besides the moisture ratio, the drying rate of Xuan-Mugua fruit slices was also affected by drying temperatures.…”

Section: Drying Curves Of Xuan-mugua Fruitsupporting

confidence: 86%

Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit

et al. 2022

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Xuan-Mugua is a Chinese traditional fruit and is mainly preserved by air drying. To explore the effect of temperature on the drying property and quality of the fruits, they were sliced and dried at 60-90 °C. The results indicated that the drying time shortened from 150 to 80 min with the increasing temperature and the minimal time was found at 90 °C. The total phenolic content and antioxidant activity generally decreased by 5.09-18.27% at higher temperature (90 °C) and their maximums respectively appeared at 60 and 80 °C. Compared with the medium temperatures (60 and 70°C), the phenolic profiles changed obviously at higher temperatures (80 and 90 °C), and a transformation of chlorogenic acid was detected; besides, with the increasing temperature, the main phenolics including catechin and chlorogenic acid respectively decreased by 29.3% and 18.4%. Taking the above findings together, 70 °C should be the proper temperature to dry Xuan-Mugua fruits.

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Section: Drying Curves Of Xuan-mugua Fruitsupporting

confidence: 86%

Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit

et al. 2022

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“…The authors explained that these losses were probably due to the high temperature and long drying times with hot air, reaching times of 810 min; while in this work with RW, shorter times were achieved, ranging from 55 to 240 min. Ouyang et al [61] reported vitamin C losses from 49 to 88% during hot air drying of pumpkin. Kurozawa et al [62] found vitamin C losses from 48 to 76% during hot air drying of papaya cubes at temperatures between 40 and 70 • C. Jha and Sit [63] claimed losses of vitamin C between 74 and 87% during hot air drying of Terminalia chebula.…”

Section: Vitaminsmentioning

confidence: 99%

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Ayala-Aponte

Cardenas-Nieto

Tirado

2021

Foods

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In most cases, conventional drying produces inferior quality products and requires higher drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera gel slabs of 5 and 10 mm thick at 60, 70, 80, and 90 °C, seeking a dry product with high-quality retention. Based on five empirical models, drying kinetics, diffusion coefficient, and activation energy were analyzed. Midilli–Kuck was the best predicting model. Short drying times (55–270 min) were needed to reach 0.10 g water/g solid. In addition, the technique yielded samples with high rehydration capacity (24–29 g water/g solid); high retention of color (∆E, 3.74–4.39); relatively low losses of vitamin C (37–59%) and vitamin E (28–37%). Regardless of the condition of temperature and sample thickness, a high-quality dried Aloe vera gel could be obtained. Compared with other methods, Refractance Window® drying of Aloe vera achieved shorter drying times with higher quality retention in terms of color, vitamins C and E, and rehydration. Finally, the dried Aloe vera gel could be reconstituted to a gel close to its fresh state by rehydration.

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“…On the contrary, the anaerobic pathway is independent oxygen and is mainly associated with temperature (Athmaselvi et al 2016). Moreover, phenolic compounds as the bioactive molecules in plant-based foods is the other group considerably affected by convective drying (Ouyang et al, 2021). Alean et al (2016) noted higher drying temperature higher phenolic compounds loss.…”

Section: Introductionmentioning

confidence: 99%

Thermal Degradation and Thermodynamic Properties of Ascorbic Acid, Total Phenolic Content and Antioxidant Activity of Convective Dried Kiwi Fruits

Tepe

2022

Turkish JAF Sci.Tech.

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In the current study, thermal degradation and thermodynamic properties of ascorbic acid, total phenolic content, and antioxidant activity of convective dried kiwi fruits were investigated. To determine kinetic model describing thermal degradation of these parameters, zero order, first order, fractional conversion and Weibull model were used. Weibull model gave the best fitting to thermal degradation of these parameters. Moreover, the rate constant of the thermal degradation reaction increased with the increment in drying temperatures, meaning that these degradation reactions were temperature dependent. On the other hand, total phenolic content had the lowest activation energy and ∆H value indicating the lowest thermal stability in comparison to others. The degradation reactions endothermically occurred during drying process. Additionally, it was seen that the reason for the higher degradation rate at higher temperatures as the absolute values of ∆S increased. It is important to evaluate thermal degradation of bioactive compounds for the design of the thermal processes. This study will be beneficial for the convective drying process design due to these results.

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Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kinetics

Cited by 14 publications

References 39 publications

Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit

Effect of air drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Thermal Degradation and Thermodynamic Properties of Ascorbic Acid, Total Phenolic Content and Antioxidant Activity of Convective Dried Kiwi Fruits

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