Processing of alfalfa seeds by convective hot air drying, vacuum drying and germination: Proximate composition, techno-functional, thermal and structural properties evaluation

Djordjević, Marijana; Djordjević, Miljana; Maravić, Nikola; Teofilović, Vesna; Šoronja-Simović, Drаgana; Šereš, Zita

doi:10.1016/j.foodchem.2022.134300

Cited by 17 publications

(6 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For instance, the difference between ash contents in fresh and dried samples was small, indicating only little effect of drying methods, whereas fat was negligible in all samples (<0.2 g/100 g d.m.). The content of protein was increased probably due to the alteration of the sample composition by degradation of other constituents as well as losses of dry weight as a consequence of drying treatment …”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Valorization of Sweet Cherries (Prunus avium) Using Different Drying Methods for Obtaining a Healthy Dried Product

Uribe

Pastén

Mejías

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Large amounts of sweet cherries (Prunus avium) are annually discarded in Chile because they do not meet exportation standards, and these cherries are sold as fresh fruit in local markets at a low price. To increase the valorization of this important fruit and avoid environmental problems, different drying methods to process this fruit are proposed in this work. Five techniques were used: freeze-drying (FD); convective drying (CD); vacuum drying; infrared radiation (IRD); and solar drying. Fresh and dried samples were evaluated in terms of proximate composition, color, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), phenolic profiles, and antioxidant potential. Results showed that different drying methods have their respective advantages. For instance, FD samples showed the lowest total color change and highest TAC, as well as provided an increase of the chlorogenic acid (28.63 mg/100 g dry matter [d.m.]) with respect to the fresh material. CD significantly increased TPC (714 mg gallic acid equivalents/100 g d.m.) and TFC (589 mg quercetin equivalents/100 g d.m.), thereby demonstrating the highest free radicals (2,2-diphenyl-1-picryl-hydrazyl). Interestingly, IRD samples exhibited the highest antioxidant activity by oxygen radical absorbance capacity assay. Hence, considering the economic benefits of the process and the overall product quality, CD would be an effective drying method to use in sweet cherries with potential to replace FD.

show abstract

Section: Resultsmentioning

confidence: 99%

“…The content of protein was increased probably due to the alteration of the sample composition by degradation of other constituents as well as losses of dry weight as a consequence of drying treatment. 40 The total dietary fiber (TDF) content in sweet cherries was 8.01 g/100 g d.m. (1.90 g/100 g w.b.…”

Section: Drying Characteristic Of Sweet Cherriesmentioning

confidence: 99%

Valorization of Sweet Cherries (Prunus avium) Using Different Drying Methods for Obtaining a Healthy Dried Product

Uribe

Pastén

Mejías

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…▵E values for IDFs from fermented okara ranged from 2.15 to 6.57. K‐IDF and M‐IDF exerted greater influence compared to C‐IDF and L‐IDF because ▵E values were >2.3 that is the minimum value at which colour differences could be detected (Djordjevic et al ., 2023). The results showed the highest L * value (85.4), b * value (20.27), and a * value (2.20) occurred in L‐IDF, K‐IDF, and M‐IDF, respectively, indicating favourable performance as a food ingredient.…”

Section: Resultsmentioning

confidence: 99%

Comparison of physicochemical and functional characteristics of insoluble dietary fibre from okara by separate and co‐fermentation with lactic acid bacteria and Kluyveromyces marxianus

Yang

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryOkara, a natural source of dietary fibre (DF), is recognised as an edible and safe material. In this study, lactic acid bacteria (LAB) and Kluyveromyces marxianus were used to ferment okara in separately or in combination, and the physicochemical and functional characteristics of obtained insoluble dietary fibre (IDF) excluded from okara were compared. The result showed that compared with non‐fermented okara, the content of IDF from co‐fermented okara by LAB and K. marxianus increased by 6.8%, while separate fermentations were 2.4% and 4.0%. Scanning electron microscopy result showed that the structure of co‐fermented okara IDF was looser and porous with the edge disappeared compared to separate and non‐fermented okara. All the fermentation treatment groups effectively reduced the particle size and affected the cellulose and hemicellulose functional groups of IDF. Furthermore, compared with non‐fermented okara, processing performance, and the activities of hypoglycaemic and hypolipidaemic of IDF were greatly improved in fermented okara.

show abstract

“…As a natural and traditional bioprocessing method, germination is frequently applied for enhancing and tailoring the nutritional value of cereals, pseudocereals, and legume seeds for diverse uses in food production. The usage of such a simple, inexpensive, and environmental-friendly bioprocessing method triggers the activation of enzymes (proteases, amylases), enabling the enhanced digestibility and bioaccessibility of nutrients and bioactive compounds as well as increased antioxidant activity following antinutrient content decreases [39,150]. In addition, mostly favorable changes in seeds' structures and techno-functional properties, as well as flavor, are introduced, reflecting positively on the final product's technological quality.…”

Section: Germination As a Pre-treatment To Improve The Antioxidant Co...mentioning

confidence: 99%

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Djordjević,

Starowicz

et al. 2024

Antioxidants

Self Cite

View full text Add to dashboard Cite

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients’ diets has driven more intensive research regarding antioxidant compounds’ inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds’ content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds’ content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.

show abstract

Processing of alfalfa seeds by convective hot air drying, vacuum drying and germination: Proximate composition, techno-functional, thermal and structural properties evaluation

Cited by 17 publications

References 38 publications

Valorization of Sweet Cherries (Prunus avium) Using Different Drying Methods for Obtaining a Healthy Dried Product

Valorization of Sweet Cherries (Prunus avium) Using Different Drying Methods for Obtaining a Healthy Dried Product

Comparison of physicochemical and functional characteristics of insoluble dietary fibre from okara by separate and co‐fermentation with lactic acid bacteria and Kluyveromyces marxianus

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Contact Info

Product

Resources

About