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Effects of Process Conditions of Intermittent Drying on Quality of Food Materials
Published in M. Azharul Karim, Chung-Lim Law, Intermittent and Nonstationary Drying Technologies, 2017
Chung-Lim Law, Nghia Duc Pham, Sami Ghnimi, A.M. Nishani Lakmali Abesinghe, Mohammad U.H. Joardder, Tony Petley, Scott Muller, M. Azharul Karim
There are many types of pigments such as β-carotene, the main pigment in carrots, which are responsible for the color of food material. These pigments have an important impact on the food quality and biological properties such as pro-vitamin A and antioxidant activity. Betanin is the main pigment in beetroots and has different bioactivities including antioxidant and antibacterial activity. Recently, Kowalski et al. (2013) have demonstrated that the periodical changes in the drying temperature retain much higher β-carotene, with approximately 73%–92% retention, than in the case of unstructured changes. Kowalski and Szadzińska (2014b) examined the effect of nonstationary drying parameters on the betanin retention in beetroots. The authors demonstrated the benefit of intermittent convective drying in retention and preservation of pro-health natural pigments such as betanin. The stationary convective drying causes a high loss of betanin with a maximum loss (68%) at the drying temperature of 80°C.
Extraction and Utilisation of Bioactive Compounds from agricultural Waste
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Shamina Azeez, C.K. Narayana, H.S. Oberoi
Pulsed electric field can increase mass transfer during extraction by destroying the membrane structure of the plant materials for enhancing extraction and decreasing extraction time. Pulsed electric field treatment at a moderate electric field (500 and 1000 V/cm; for 10−4 – 10−2 s) can damage the cell membranes with little temperature increase and minimize the degradation of heat-sensitive compounds (Fincan and Dejmek 2002). Pulsed electric field can also be used as a pretreatment process prior to conventional extraction to lower the extraction effort (López et al. 2009). Pulsed Electric Field treatment (at 1 kV/cm with low energy consumption of 7 kJ/kg) in a solid liquid extraction process for extraction of betanin from beetroot showed maximum extraction as compared with freezing and mechanical pressing (Fincan et al. 2004).
Optimization of food dye (betanin) retention during hot air drying: Design space calculation with consideration of reaction and substrate transfer kinetics
Published in Drying Technology, 2018
Kyuya Nakagawa, Ango Tamura, Shuji Adachi
Betanin powder was desiccated with a saturated solution of NaCl (75% of relative humidity), NaBr (58%RH), MgCl2 (33%RH), and LiBr (11%RH) for a week. After equilibration, certain amount of powder was taken out from the desiccator, and immediately wrapped by aluminum foil. These wrapped powder specimens were set in a thermal block (made by aluminum, with holes for setting test tubes) of which temperature was controlled by external temperature devise at 40, 60, and 80°C. Specimens were degraded at these temperatures for selected time durations, and immediately dissolved in water to detect remaining amount of betanin with a UV-Vis spectrophotometer (U-5100 HITACHI, Japan) by measuring absorption intensity at 540 nm. In the same manner, the weight change before and after the desiccation was measured to build up a water sorption isotherm. Degradation test was also carried out with solution. Powders were dissolved at selected concentrations (1, 5, 10, 20, 30, and 40% (w/w)), and 1 mL of each solution was set in a plastic microtube. Solutions were set in a temperature controlled water bath (40, 60, and 80°C), and the remaining amount of betanin was measured at selected time by the UV-Vis spectrophotometer. All these analyses were conducted in triplicate.
Ultrasound- and microwave-assisted intermittent drying of red beetroot
Published in Drying Technology, 2020
Justyna Szadzińska, Dominik Mierzwa, Andrzej Pawłowski, Grzegorz Musielak, Reihaneh Pashminehazar, Abdolreza Kharaghani
The basic indicators, which determine the drying effectiveness, are undoubtedly the total drying time and the energy consumption. The quality of the product is on top of that, as it characterizes the products functionalities. The dry product quality can be determined by many factors. Qualitative analysis of fruits and vegetables, both fresh and processed, is a broad issue, based on the assessment of the quality and quantity of certain properties used as criteria.[19] Those factors include, for instance, the color, visual appearance, shape of product, flavor, microbial load, retention of nutrients, porosity, density, texture, rehydration properties, and the water activity.[20] Recently, the interest and research on chemical compounds, which can have potential antioxidant properties, have been intensified. Epidemiological studies have proved that frequency of certain diseases, especially cardiovascular and cancer diseases is lower in populations consuming large amounts of fruits and vegetables rich in bioactive compounds such as antioxidants. One of the strong antioxidants is betanin, which represents 75–95% (expressed as a percentage by weight) of the total amount of betalain dyes present in the root of red beet (Beta vulgaris L.).[19,21] Red-violet betanin (CI Natural Red 33, E-number E162, betanidin 5-O-β-glucoside), which is mainly obtained from red beet crops, is the only betalain pigment approved for use in food.[22] Apart from the fact that betanin gives the characteristic and attractive red color, this dye is not very resistant to oxidation, high temperature (above 70°C) and UV radiation. Betanin has the widely accepted healthy virtues which comprise antioxidant activity and anti-inflammatory, anticancer, antibacterial, antiviral properties. It deacidifies the human body and regulates functioning of the digestive system. Its free radical scavenging activity is greater than anthocyanins, therefore, the betanin is called as” rising star” among antioxidants.[23,24] Poland is at the global forefront on red beets consumption, although very often in processed form. Therefore, the aim of this work was to study experimentally these valuable vegetables in the form of dried product, as a healthy snack and chips replacement.