Preservation of Phenols, Antioxidant Activity, and Cyclic Adenosine Monophosphate in Jujube (Ziziphus jujuba Mill.) Fruits with Different Drying Methods

Sapkota, Govinda; Delgado, Efrén; VanLeeuwen, Dawn; Holguín, F. Omar; Flores, Nancy; Yao, Sulan

doi:10.3390/plants12091804

Cited by 3 publications

(2 citation statements)

References 26 publications

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“…In Figure 9 b, the vitamin C content decreases with an increasing drying temperature in constant-temperature drying. The reason for this is the thermal sensitivity and instability of vitamin C, which is easily degraded during drying, particularly at high temperatures [ 39 ]. Yubao Niu [ 40 ] also found similar results when studying the nutritional quality changes of winter jujube slices during the drying process.…”

Section: Resultsmentioning

confidence: 99%

Drying Temperature Precision Control System Based on Improved Neural Network PID Controller and Variable-Temperature Drying Experiment of Cantaloupe Slices

Yang

Zheng

Xiao

et al. 2023

Plants

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A drying temperature precision control system was studied to provide technical support for developing and further proving the superiority of the variable-temperature drying process. In this study, an improved neural network (INN) proportional–integral–derivative (PID) controller (INN-PID) was designed. The dynamic performance of the PID, neural network PID (NN-PID) and INN-PID controllers was simulated with unit step signals as an input in MATLAB software. A drying temperature precision control system was set up in an air impingement dryer, and the drying temperature control experiment was carried out to verify the performance of the three controllers. Linear variable-temperature (LVT) and constant-temperature drying experiments of cantaloupe slices were carried out based on the system. Moreover, the experimental results were evaluated comprehensively with the brightness (L value), colour difference (ΔE), vitamin C content, chewiness, drying time and energy consumption (EC) as evaluation indexes. The simulation results show that the INN-PID controller outperforms the other two controllers in terms of control accuracy and regulation time. In the drying temperature control experiment at 50 °C–55 °C, the peak time of the INN-PID controller is 237.37 s, the regulation time is 134.91 s and the maximum overshoot is 4.74%. The INN-PID controller can quickly and effectively regulate the temperature of the inner chamber of the air impingement dryer. Compared with constant-temperature drying, LVT is a more effective drying mode as it ensures the quality of the material and reduces the drying time and EC. The drying temperature precision control system based on the INN-PID controller meets the temperature control requirements of the variable-temperature drying process. This system provides practical and effective technical support for the variable-temperature drying process and lays the foundation for further research. The LVT drying experiments of cantaloupe slices also show that variable-temperature drying is a better process than constant-temperature drying and is worthy of further study to be applied in production.

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Section: Resultsmentioning

confidence: 99%

Drying Temperature Precision Control System Based on Improved Neural Network PID Controller and Variable-Temperature Drying Experiment of Cantaloupe Slices

Yang

Zheng

Xiao

et al. 2023

Plants

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“…Food regulations, as indicated by the World Trade Organization (WTO) agreements and the European Union, aim to eradicate the line between conventional processed foods and functional foods by 2050, creating the premises to make nutraceuticals a significant part of the food market share in the EU [ 12 , 13 ]. In this respect, researchers need to focus on the identification of the mechanisms related to health benefits associated with natural/fresh foods (e.g., grapes) and derived products, and also on possible synergistic effects with other food compounds [ 14 , 15 , 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Statistical Mapping of Red Grape Varieties Cultivated in Romanian Organic and Conventional Vineyards

Nicolescu,

Bumbac,

Radulescu

et al. 2023

Plants

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Red grapes are rich in phytochemicals such as phenolics and flavonoids, which are strongly correlated with their antioxidant activity. Thus, grapes as-harvested and grape extracts, especially those obtained from their seeds and pulp, have been reported to have health benefits, and accordingly, grapes and their derivatives are considered potential functional food ingredients. The total phenolic content, total flavonoid content, and the antioxidant activity of skin, pulp, and seeds of four grape varieties grown both in conventional and organic vineyards were examined in this study. Phytochemical characteristics of one native Romanian variety, Feteasca Neagra, were compared with data measured for three red grape varieties more commonly cultivated worldwide (Merlot, Pinot Noir, and Muscat Hamburg). It was found that the seeds of the Pinot Noir variety grown in an organic system contained the highest total phenolics of 169.53 ± 7.32 mg gallic acid equivalents/g and the highest total flavonoid content of 388.25 ± 10.72 mg quercetin equivalents/g, values corresponding to high antioxidant activity (312.84 ± 12.81 mg ascorbic acid equivalents/g). The total flavonoid content in the hydroalcoholic extracts obtained from seeds of Pinot Noir (organic vineyard) was around 24.5-fold higher than that of the skin of Pinot Noir (conventional vineyard). Experiments showed that seeds of all four tested grape varieties are good sources of total flavonoids, not only of total phenolics. When referring to the organic vineyard, the skin and pulp grapes showed good results for the total phenolic content. The antioxidant activities of the hydroalcoholic extracts were well-correlated with the total phenolic content and total flavonoid content. Lower values of these parameters were found for extracts obtained from skin and pulp than for those obtained from seeds of the same grape variety regardless of the culture management system (organic/conventional). Data mining techniques such as regression analysis, principal component analysis, and clustering analysis were applied to establish the potential correlation between the phytochemical content and the antioxidant activities of the red grapes on the one hand, and grape variety, anatomical parts, and vineyard type (organic/conventional) on the other hand.

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Effect of storage condition on the nutritional and anti-nutritional composition of kurkura (Ziziphus mauritiana Lam.) fruit from North-Eastern Ethiopia

Tsegaye

Alemu

Dilnesa

et al. 2023

Heliyon

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Preservation of Phenols, Antioxidant Activity, and Cyclic Adenosine Monophosphate in Jujube (Ziziphus jujuba Mill.) Fruits with Different Drying Methods

Cited by 3 publications

References 26 publications

Drying Temperature Precision Control System Based on Improved Neural Network PID Controller and Variable-Temperature Drying Experiment of Cantaloupe Slices

Drying Temperature Precision Control System Based on Improved Neural Network PID Controller and Variable-Temperature Drying Experiment of Cantaloupe Slices

Phytochemical Statistical Mapping of Red Grape Varieties Cultivated in Romanian Organic and Conventional Vineyards

Effect of storage condition on the nutritional and anti-nutritional composition of kurkura (Ziziphus mauritiana Lam.) fruit from North-Eastern Ethiopia

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