Process development of Gac powder by using different enzymes and drying techniques

Tran, Clara; Nguyen, Minh H.; Zabaras, Dimitrios; Vu, Le Trang

doi:10.1016/j.jfoodeng.2007.07.029

Cited by 41 publications

(28 citation statements)

References 11 publications

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“…The loss of vitamin C and carotenoid in freeze‐dried samples were much less than those of oven‐dried samples as expected. The differences between freeze and oven‐dried samples might be due to the lower temperature and high vacuum of freeze‐drying (Tran and others 2008). Vitamin C and carotenoids degrade through oxidation in oxygen at high temperature.…”

Section: Resultsmentioning

confidence: 99%

Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf

Zhang¹,

Hettiarachchy²,

Horax³

et al. 2009

Journal of Food Science

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The purpose of this study was to investigate the nutrient and phytochemical composition of bitter melon leaves under varying maturity levels and drying techniques. Fresh, oven-dried, and freeze-dried leaves were evaluated over 3 maturity stages. In fresh leaves at various stages, crude fat, crude protein, and soluble dietary fiber contents ranged from 4.2% to 13.6%, 6.4% to 23.1%, and 0.04% to 3.50% on dry-weight basis, respectively. The contents of K, Ca, Mg, Fe, and Zn ranged from 1850.8 to 2811.8, 837.4 to 4978.2, 317.3 to 512.4, 8.4 to 16.7, and 4.1 to 5.9 mg/100 g dry-weight basis, respectively. Vitamin C, beta-carotene, and lutein contents ranged from 397.4 to 1275.1, 154.2 to 422.8, and 737.6 to 1304.6 microg/g dry-weight basis. The major flavonoids and phenolic acids were rutin, gentistic acid, and o-coumaric acid, which ranged from 7.57 to 12.75, 2.53 to 10.11, and 4.24 to 9.75 mg/g dry-weight basis, respectively. In oven-dried samples, 40.2% to 52.3% of vitamin C, 35.4% to 55.4% of beta-carotene, 25.6% to 71.6% of lutein, 26.4% to 84.0% of rutin, trace to 11.4% of gentistic acid, and 7.4% to 46.6% of o-coumaric acid were retained, while the retainment ratios of these components in freeze-dried samples were 84.7% to 99.0%, 76.4% to 99.3%, 90.4% to 96.1%, 39.8% to 99.3%, 24.1% to 68.4%, and 75.8% to 87.0%, respectively. The data showed that freeze-drying better preserves the nutrient and phytochemical quality of bitter melon leaves in comparison to oven-drying. Bitter melon leaf is a rich source of selected nutrients and phytochemicals.

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Section: Resultsmentioning

confidence: 99%

Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf

Zhang¹,

Hettiarachchy²,

Horax³

et al. 2009

Journal of Food Science

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show abstract

“…The selection of the drying techniques and the processing parameters seems to be essential in order to preserve high carotenoids concentrations; as carotenoids being sensitive to heat. Freeze-drying is therefore the leading candidates for this operation as it allows retaining 100% of carotenoids in the dried samples (Tran et al, 2008).…”

Section: Influence Of Drying Methods On Lycopene ß-Carotene and Ascormentioning

confidence: 99%

Evaluation of drying methods on the content of some bio-actives (lycopene, -carotene and ascorbic acid) of tomato slices

Hussein¹,

Sanusi²,

Filli³

2016

Afr. J. Food Sci.

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“…A method described by Tran et al (2008) was employed, with some modifications, to extract the carotenoid content from the Gac samples. Approximately 0.1 g of Gac powder was weighted in beaker and then extracted with 10 mL of the solvent, which is a mixture of n-hexane:acetone (v/v 3:2).…”

Section: Extraction and Separationmentioning

confidence: 99%

“…Spray drying has been successfully applied for carotenoid stability in plant foods such as carrots, tomato pulp, sweet potato and sea buckthorn (Wagner and Warthesen, 1995;Goula and Adamopoulos, 2005;Grabowski et al, 2006;Laos et al, 2007). Earlier attempt by Tran et al (2008) to spray dry enzyme treated Gac aril was not very successful, so a drying aid is considered for use in this study.…”

Section: Introductionmentioning

confidence: 99%

Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

Kha

Nguyen

Roach

2010

Journal of Food Engineering

436

240

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Process development of Gac powder by using different enzymes and drying techniques

Cited by 41 publications

References 11 publications

Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf

Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf

Evaluation of drying methods on the content of some bio-actives (lycopene, -carotene and ascorbic acid) of tomato slices

Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

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