Utjecaj blanširanja i temperature zraka na kinetiku sušenja u tankom sloju i razgradnju antocijana u sjeckanoj ljubičastoj mrkvi (Daucus carota L.)

This study was conducted to investigate the eff ect of blanching treatment (98 °C for 3 and 6 min) and air drying temperature of 40, 50 and 60 °C on the thin layer drying characteristics such as drying time, drying rate constant, effective moisture diffusivity and activation energy, as well as on anthocyanin content of black carrot shreds. It was observed that drying temperature aff ected the drying rate but blanching did not have an eff ect on drying time. Three thin layer drying models, i.e. Page, Lewis and Henderson-Pabis were evaluated. The goodness of these models was evaluated based on the coefficient of determination (R2), root mean square error, reduced chi square (χ2) and standard error. Page model showed the best fit to the drying data. The effective diffusivity ranges of 1.4·10–9 to 2.6·10–9 m2/s, 1.3·10–9 to 2.1·10–9 m2/s and 1.5·10–9 to 2.2·10–9 m2/s aft er 3 or 6 min of blanching and control samples respectively were calculated using Fick’s second law. The activation energy of 37.5, 26.0 and 34.6 kJ/(mol·K) of the control samples and samples blanched for 3 or 6 min respectively was determined from the Arrhenius plot. The blanching treatment affected the anthocyanin content to a great extent. The anthocyanin content of (231.7±2.9) and (278.8±7.8) mg per 100 g was recorded in samples blanched for 3 and 6 min and then dried at 60 °C, and (153.0±4.3) and (247.0±5.5) mg per 100 g was recorded at 40 °C as compared to the control of (580.1±1.3) at 60 °C and (466.7±1.1) mg per 100 g at 40 °C.U radu je ispitan utjecaj blanširanja (tijekom 3 i 6 min pri 98 °C) i temperature zraka (40, 50 i 60 °C) na vrijeme sušenja, konstantu sušenja, efektivnu difuzivnost vlage i energiju aktivacije, te na udjel antocijana u sjeckanoj ljubičastoj mrkvi. Utvrđeno je da temperatura zraka utječe na brzinu sušenja, a da blanširanje ne utječe na trajanje sušenja. Uspoređena su tri modela sušenja u tankom sloju: Pageov, Lewisov i Henderson-Pabisov, a njihova je prikladnost određena pomoću koeficijenta determinacije (R2), korijena srednje kvadratne pogreške, reduciranog hi-kvadrata (χ2) i standardne pogreške. Pageov je model najbolje opisao podatke o sušenju. Primjenom drugog Fickovog zakona izračunata je efektivna difuzivnost uzoraka blanširanih 3 min od 1,4•10-9 do 2,6•10-9 m2/s, uzoraka blanširanih 6 min od 1,3•10-9 do 2,1•10-9 m2/s i kontrolnih uzoraka od 1,5•10-9 do 2,2•10-9 m2/s. Energija je aktivacije određena pomoću Arrheniusovog dijagrama, te je za kontrolni uzorak iznosila 37,5 kJ/(mol•K), za uzorke blanširane 3 min 26,0 kJ/(mol•K), a za uzorke blanširane 6 min 34,6 kJ/(mol•K). Blanširanje je bitno utjecalo na udjel antocijana u mrkvi, pa su nakon sušenja na 60 °C uzorci blanširani 3 min sadržavali (231,7±2,9) mg antocijana u 100 g a uzorci blanširani 6 min (278,8±7,8) mg u 100 g, uzorci sušeni na 40 °C imali su (153,0±4,3) mg u 100 grama nakon 3 min blanširanja i (247,0±5,5) mg u 100 g nakon 6 min blanširanja, dok su kontrolni uzorci sušeni na 60 °C imali (580,1±1,3) mg u 100 g, a oni sušeni na 40 °C (466,7±1,1) mg antocijana u 100 g

A review on newer techniques in extraction of oleaginous flaxseed constituents

Flaxseed is the chief oilseed crop that is grown in many regions of the world for medicinal and nutritional purposes. It has been used for oil and fiber since centuries. Flaxseed has an enormous role in functional foods for its nutritional and pharmaceutical values. Among the various components of flaxseed lignans, phenolic acids, proteins and oil are of the main interest. Oil and lignans have prime concentrations in the flaxseed. To study the extraction of these compounds, various extraction methods have been investigated. Oil has been extracted by mechanical pressing in ancient times but presently new techniques have been developed. These include microwave assisted extraction, supercritical CO2 extraction, ultrasonic assisted extraction, etc. Enzymes are also gaining importance in the extraction of oil, lignan and proteins as they give more yield of compounds and easily degrade the cell wall of the flaxseed. The need of these novel techniques lies in the fact that traditional methods have different shortcomings like low yield, more time, more energy and less environmental friendly. This review put on a view to different techniques which have been investigated for the extraction of different components of flaxseed. Quality evaluation and comparison of flaxseed oils and other bioactive components obtained by newer techniques with those produced by conventional extraction methods is also reported

Valorization of grape (Vitis vinifera) leaves for bioactive compounds: novel green extraction technologies and food-pharma applications

Grape leaves, scientifically known as Vitis vinifera, the primary by-product obtained after the processing of grapes, are gathered in enormous amounts and disposed of as agricultural waste. For more sustainable agriculture and better food systems, it is crucial to investigate these byproducts’ nutritional values. The primary bioactive compounds present in grape leaves are quercetin, resveratrol, caffeic acid, kaempferol, and gallic acid, which favour pharmacological effects on human health such as antioxidant, anti-inflammatory, anti-obesity, anti-diabetic, and hepatoprotective. Furthermore, grape leaves extract has been used as a functional ingredient for creating both food and non-food products. The aim of the current review is to review the nutritional and phytochemical composition of various varieties of grape leaves, their health-promoting characteristics and their applications. The study also highlights the various extraction techniques including conventional and non-conventional methods for extracting the various bioactive compounds present in grape leaves. Grape leaves bioactives can be extracted using environmentally safe and sustainable processes, which are in line with the rising demand for eco-friendly and healthful products worldwide. These methods are perfectly suited to the changing needs of both customers and industries since they lessen environmental effect, enhance product quality, and offer financial advantages

Fermented Indigenous Indian Dairy Products: Standards, Nutrition, Technological Significance and Opportunities for its Processing

Fermentation is used since time immemorial for preservation of food. Since its inception, human kind has been practicing fermentation of various food products based on milk, fruits and vegetables, meat products, cereal and legumes, etc. Milk based products constitute of a large portion of our diet primarily in the Asian countries specifically in the Indian subcontinent. India produces about 132 MT of milk every year. Almost 60% of this is converted in traditional products. Fermented dairy products like Dahi (curd), Mishti Doi (sweetened curd), Shrikhand, Lassi and Chhach or Mohi (buttermilk), etc. are consumed frequently by the India population. For long the production of these products was unorganised. Recent technological innovations, research and awareness amongst masses has caused improvement in this scenario. The current paper reviews these products in term of present research advancement in mechanization and standardization of these products to be produced on a large scale, improving its economic value and nutritional significance

Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (Daucus carota L.) Shreds

This study was conducted to investigate the eff ect of blanching treatment (98 °C for 3 and 6 min) and air drying temperature of 40, 50 and 60 °C on the thin layer drying characteristics such as drying time, drying rate constant, effective moisture diffusivity and activation energy, as well as on anthocyanin content of black carrot shreds. It was observed that drying temperature aff ected the drying rate but blanching did not have an eff ect on drying time. Three thin layer drying models, i.e. Page, Lewis and Henderson-Pabis were evaluated. The goodness of these models was evaluated based on the coefficient of determination (R2), root mean square error, reduced chi square (χ2) and standard error. Page model showed the best fit to the drying data. The effective diffusivity ranges of 1.4·10–9 to 2.6·10–9 m2/s, 1.3·10–9 to 2.1·10–9 m2/s and 1.5·10–9 to 2.2·10–9 m2/s aft er 3 or 6 min of blanching and control samples respectively were calculated using Fick’s second law. The activation energy of 37.5, 26.0 and 34.6 kJ/(mol·K) of the control samples and samples blanched for 3 or 6 min respectively was determined from the Arrhenius plot. The blanching treatment affected the anthocyanin content to a great extent. The anthocyanin content of (231.7±2.9) and (278.8±7.8) mg per 100 g was recorded in samples blanched for 3 and 6 min and then dried at 60 °C, and (153.0±4.3) and (247.0±5.5) mg per 100 g was recorded at 40 °C as compared to the control of (580.1±1.3) at 60 °C and (466.7±1.1) mg per 100 g at 40 °C

Phytochemical Analysis and Characterization of Corn Silk (Zea mays, G5417)

Corn silk has long been thought of as a waste product; however, due to its numerous therapeutic attributes, it has remarkably gained popularity in Asian and African countries. Therefore, this study aimed to assess the bioactivity of dried corn silk powder (Zea mays, G5417) in terms of its physicochemical and bio-functional characteristics. The protein (15.29 ± 1.23) and ash (5.29 ± 0.29) contents in the corn silk powder were found to be high. The high phenolic content (94.10 ± 0.26 mg GAE/g) and flavonoid content (163.93 ± 0.83 mg QE/100 g) are responsible for its high antioxidant activity. The corn silk powder showed 45.40 ± 0.92% FRSA, 75.25 ± 0.59 TEAC mg/gdw of ABTS, and 86.77 ± 0.88% of FRAP. FT-IR spectroscopy revealed stretching, bending, and vibrations of abundantly present polysaccharides and protein functional groups. Moreover, the DSC thermograph revealed the exothermic reactions at on-set temperature (Tonset) = 21.9 °C and end temperature (Tendset) = 102.80 °C, and exothermic reactions at on-set temperature (Tonset) = 252.02 °C, end temperature (Tendset) = 296.80 °C, and denaturation peak temperature (Tpeak) = 277.48 °C, whereas XRD (2θ = 21.5°) confirmed the amorphous nature of the corn silk powder. Therefore, due to the potential bioactivity and thermal stability, dry corn silk powder can be scaled up at an industrial level

Phytochemical Analysis and Characterization of Corn Silk (<i>Zea mays</i>, G5417)

Corn silk has long been thought of as a waste product; however, due to its numerous therapeutic attributes, it has remarkably gained popularity in Asian and African countries. Therefore, this study aimed to assess the bioactivity of dried corn silk powder (Zea mays, G5417) in terms of its physicochemical and bio-functional characteristics. The protein (15.29 ± 1.23) and ash (5.29 ± 0.29) contents in the corn silk powder were found to be high. The high phenolic content (94.10 ± 0.26 mg GAE/g) and flavonoid content (163.93 ± 0.83 mg QE/100 g) are responsible for its high antioxidant activity. The corn silk powder showed 45.40 ± 0.92% FRSA, 75.25 ± 0.59 TEAC mg/gdw of ABTS, and 86.77 ± 0.88% of FRAP. FT-IR spectroscopy revealed stretching, bending, and vibrations of abundantly present polysaccharides and protein functional groups. Moreover, the DSC thermograph revealed the exothermic reactions at on-set temperature (Tonset) = 21.9 °C and end temperature (Tendset) = 102.80 °C, and exothermic reactions at on-set temperature (Tonset) = 252.02 °C, end temperature (Tendset) = 296.80 °C, and denaturation peak temperature (Tpeak) = 277.48 °C, whereas XRD (2θ = 21.5°) confirmed the amorphous nature of the corn silk powder. Therefore, due to the potential bioactivity and thermal stability, dry corn silk powder can be scaled up at an industrial level

Recent advances in utilization of flaxseed as potential source for value addition

Flax seed (Linum usitatissimum) is an important oilseed crop which has gained importance since last few decades due to its unique nutrient profile. Flax seed comprises high amount of fiber and is a significant source of α-linolenic acid in the diet of vegetarian people. It is evident from several studies conducted that flaxseed carries functional ingredients and provide health benefits. Omega-3 fatty acid, lignan and dietary fiber are major bioactive components of flaxseed which can be delivered through value added products. Flax seed has been successfully exploited in preparation of various value added products. Commercially, all parts of flaxseed plant are exploited directly or after processing. Flaxseed consumption in the diet prevents serious diseases like coronary diseases, cancer, diabetes, obesity, gastrointestinal, renal and bone disorders. To the best of our knowledge, very limited review reports are available for commercial utilization of flaxseed in preparation of various value added products (bakery, dairy, extruded, snack, fermented and other traditional) and effect of flaxseed fortification on nutritional, physicochemical, phytochemical and sensory properties of these products. In future, this data could be useful for different food processing industries