Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments - An optimization approach.
作者： Magdalena Dadan , Katarzyna Rybak , Artur Wiktor , Malgorzata Nowacka , Joanna Zubernik
DOI: 10.1016/J.FOODCHEM.2017.06.061
关键词:
摘要: Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order obtain quality dried leaves, which was aim this study. The optimization done using response surface methodology (RSM) for following factors: microwave power (100, 200, 300W), air temperature (20, 30, 40°C) variant (ultrasound, steaming dipping as control). Total phenolic content (TPC), antioxidant activity, chlorophyll lutein contents (using UPLC-PDA) were determined leaves. analysed responses dependent on applied parameters type. possibility ultrasound steam treatment application proven optimal processing conditions selected.
sci-hub.se 参考文章(34)
A. Kurian, Health benefits of herbs and spices Handbook of Herbs and Spices (Second edition)#R##N#Volume 2. pp. 72- 88 ,(2012) , 10.1533/9780857095688.72
K.V. Peter, K. Nirmal Babu, Introduction to herbs and spices: medicinal uses and sustainable production Handbook of Herbs and Spices (Second edition)#R##N#Volume 2. pp. 1- 16 ,(2012) , 10.1533/9780857095688.1
Henryk Zielinski, Miryam Amigo-Benavent, Maria Dolores del Castillo, Anna Horszwald, Danuta Zielinska, None, Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes Journal of Food and Nutrition Research. ,vol. 49, pp. 140- 148 ,(2010) , 10.13039/501100003339
J. Pokorný, J. Pánek, The effect of natural antioxidants in herbs and spices on food shelf-life Handbook of Herbs and Spices (Second edition)#R##N#Volume 2. pp. 51- 71 ,(2012) , 10.1533/9780857095688.51
M. Brewer, 5 – Microwave processing, nutritional and sensory quality The Microwave Processing of Foods. pp. 76- 101 ,(2005) , 10.1533/9781845690212.1.76
Tingting Ma, Chengrui Tian, Jiyang Luo, Xiangyu Sun, Meiping Quan, Cuiping Zheng, Jicheng Zhan, Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice Journal of Functional Foods. ,vol. 16, pp. 104- 113 ,(2015) , 10.1016/J.JFF.2015.04.020
Elsa Uribe, Daniela Marín, Antonio Vega-Gálvez, Issis Quispe-Fuentes, Angela Rodríguez, Assessment of vacuum-dried peppermint (Mentha piperita L.) as a source of natural antioxidants. Food Chemistry. ,vol. 190, pp. 559- 565 ,(2016) , 10.1016/J.FOODCHEM.2015.05.108
Magdalena Sledz, Artur Wiktor, Katarzyna Rybak, Malgorzata Nowacka, Dorota Witrowa-Rajchert, The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves Applied Acoustics. ,vol. 103, pp. 148- 156 ,(2016) , 10.1016/J.APACOUST.2015.05.006
Malgorzata Nowacka, Malgorzata Wedzik, Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue Applied Acoustics. ,vol. 103, pp. 163- 171 ,(2016) , 10.1016/J.APACOUST.2015.06.011
Magdalena Sledz, Artur Wiktor, Malgorzata Nowacka, Dorota Witrowa-Rajchert, Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound Journal of Food Process Engineering. ,vol. 40, ,(2017) , 10.1111/JFPE.12271