Effect of Drying Methods on Physico-Chemical Properties and Antioxidant Activity of Eggplants
Abstract
The objectives of this research were to study the effect of drying methods on some physico-chemical properties and antioxidant activity of eggplant with three different drying methods including hot air oven drying at 70°C, the microwave-assisted drying and combined with hot air drying at 70°C (two-stage drying) and the infrared drying at 70°C and to study desorption isotherms. The results were the modified Henderson model Xe= f(RHe,T) desorption isotherms gave the best fit to the experimental data with the highest R2 and the lowest RSS and SEE as well as the modified Oswin showed RHe=f(Xe,T) desorption isotherms gave the best fit to the experimental data with the highest R2 and the lowest RSS and SEE. For all three drying methods, it was found that the microwave-assisted drying and combined with hot air drying at 70°C (two-stage drying) could maintain antioxidant activity which was shortest drying time (30 mins). Therefore, the information from this research could be used an application of the eggplants powder production for the utilization of waste from pickled eggplant export for new product development or health product. Keywords : eggplants, desorption isotherm, microwave-assisted drying combined hot air dryingReferences
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Al-Muthtaseb, AH, McMinn, WAM, & Magee, TRA. (2004). Water sorption isotherms of starch powders part 1: mathematical description of experimental data. Journal of Food Engineering, 61,297-307.
Assawarachan, R. (2014). Drying agricultural products by microwave. Kasem Bundit Engineering Journal, 1(2),31-42. (in Thail).
Boulekbache-Makhlouf, L, Medouni, L, Medouni-Adar, S, Arkoub, L, & Madani, K. (2013). Effect of solvents extraction on phenolics content and antioxidant activity of the byproduct of eggplant. Industrial Crops Products, 49,668-674.
Chottanom, P, Suwannarong, S, Amornsin, A, & Bunlue, K. (2018). Effect of osmotic dehydration on sorption isotherm, drying kinetics and lycopene in tomatoes. Khon Kaen Agriculture Journal, 46(1),
1285-1291. (in Thai).
Colley, Z, Fasina, OO, Branshy, D, & Lee, YY. (2006). Moisture effect on the physical characteristics of switchgrass pellets. Transactions of the ASABE, 49(6),1845-1856.
Conellon, A, Zaro, MJ, Chaves AR, & Vicente, AR. (2012). Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucia) as affects by storage at 0C and 10C. Postharvest Biology and Technology, 66, 35-41.
Dadal, G, Apar, DK, & Özbek, B. (2007). Microwave drying kinetic okra. Drying Technology 25:917-924.
Dadal, G, Demirhan, E, & Özbek, B. (2007). Color kinetics of spinach undergoing microwave drying. Drying Technology, 25,1713-1723.
Dongbang, W. (2013). Infrared radiation and applications in food industries. Burapha Science Journal ,18(2). 299-304. (in Thai).
Dranca, F, & Oroian, M. (2016). Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel. Ultrasonics Sonochemistry, 31,637-646.
Francis,FJ, & Clydesdale, FM. (1975). Food Colorimetry: Theory and applications. Westport Connecticut:
The AVI Pub. 477p.
Gümüsay, ÖA, Borazan, AA, Ercal, N,& Demirkol, O. (2015). Drying effects on the antioxidant properties of tomatoes and ginger. Food Chemistry, 173,156-162.
Han, SW, Tae, J, Kim, JA, Kim, DK, Seo, GS, Yun, KJ, Choi, SC, Kim, TH, Nah, YH, & Lee, YM. (2003). The aqueous extract of Solanum melongena inhibits PAR2 agonist-induced inflammation. Clinica Chimica Acta ,328,39-44.
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Jia, Y, Khalifa, I, Hu, L, Zhu, W, Li, J, Li, K, & Li, C. (2019). Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and combined hot-air-microwaves, and vacuum-freeze drying techniques. Food and Bioproducts Processing, 118,67-76.
Jino, P, & Assawarachan, R. (2015). Microwave drying kinetics of holy basil (Ocimum sanctum L.) leaves.
Thai Society of Agricultural Engineering Journal, 21(1),16-24. (in Thai).
Kone, K, Druon, C, Gaimpieba, E, Delmotte, M, Duquenoy, A, & Lagueroe, J. (2013). Power density control in microwave assisted air drying to improve quality of food. Journal of Food Engineering, 119,750-757.
Luthria, L, Singh, AP, Wilson, T, Vorsa, N, Banuelos, GS, & Vinyard, BT. (2010). Influence of conventional and organic agricultural practices on the phenolic content in eggplant pulp: plant-to-plant variation.
Food Chemistry, 121,406-411.
Matsubara, K, Kaneyuki, T, Miyake, T, & Mori, M. (2005). Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. Journal of Agricultural Food and Chemistry, 53, 6272-6275.
McSweeney, M, & Seetharaman, K. (2015). State of polyphenols in the drying process of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 55(5),660-669.
Mrad, ND, Bonazzi, C, Bondhrioua, N, Kechaou, N, & Courtois, F. (2012). Moisture sorption isotherms, thermodynamic properties and glass transition of pears and apples. Drying Technology, 30,
1397-1406.
Oroian, M, & Escriche I. (2015). Antioxidant: characterization, natural sources extraction and analysis.
Food Research International, 74,10-36.
Oswin, CR. (1946). The kinetic of package life. III. Journal of the Society of Chemical Industry 65:419-421.
Panyayuen, A, Lek-ong, J, Kunsuwan, K, & Sa-adchum, P. (2018). The study of suitable using microwave followed by hot air. RMUTP Research Journal, 13(1),63-77.
Pfost HB, Maurer SG, Chung DS, & Milliken GA. (1976). Summarizing and reporting equilibrium moisture
data for grains. Transactions ASAE, 76,3520.
Phoungchandang, S, & Woods. (2000). Moisture diffusion and desorption isotherms for banana. Journal of Food Science, 65(4),613-657.
Phoungchandang, S, Tochip, L, & Srijesdaruk, V. (2008). White mulberry leaf drying by tray and heat pump dehumidified dryer. World Journal of Agricultural Science, 4(s),844-851.
Potisate, Y, & Phoungchandang, S. (2010). Chlorophyll Retention and Drying Characteristics of Ivy Gourd
Leaf (Coccinia grandis Voigt) Using Tray and Heat Pump–Assisted Dehumidified Air Drying. Drying Technology, 28(6),786-797.
Potisate, Y, & Phoungchandang, S. (2015). Microwave drying of Moringa oliefera (Lam.) leaves: Drying characteristics and quality aspects. KKU Research Journa,l 20(1),16-24.
Raji, AO, & Ojediran, JO. (2011). Moisture sorption isotherms of two varieties of millet. Food and Bioproducts Processing, 89,178-184.
Rattanaphitakkul, K. (2007). Influence of dehydrate process on quality changes and antioxidant activity of dried banana. [MS Thesis] Department of Food Science and Technology, Naresuan University Phitsanulok, Thailand. (in Thai)
Schmidt, SJ, & Lee, LW. (2012). Comparison between water vapor sorption isotherms obtained using the new dynamic dew point isotherm method and those obtained using the standard saturated salt slurry method. International Journal Food Properties, 15,236-248.
Sirijariyawat, A, Polviluy, C, & Yalai, K. (2017). Effect of drying methods on physical property of spring onion. Khon Kaen Agriculture Journal, 45 Suppl (1), 1155-1161. (in Thai).
Soponronnarit, S. (1997). Drying of some grains and foods. Bangkok: King Mongkut’s University. (in Thai)
Tejada-Ortigoza, V, Garcia-Amezquita, LE, Serment-Moreno, V, Torres, JA, & Welti-Chanes, J. (2017). Moisture sorption isotherms of high pressure treated fruits peels used as dietary fiber sources. Innovative Food Science and Emerging Technologies, 43,45-53.
Thompson, TL, Peart, RM, & Foster, GH. (1968). Mathematical simulation of corn drying-a new model. Transactions ASAE, 24,582-586.
Udomkun, P, Argyropoulos, D, Nagle, M, Mahayothee, B, & Müller, J. (2015). Sorption behaviors of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying. Journal of Food Engineering, 157,14-23.
Vaclavik ,VA, & Christian, EW. (2014). Vegetables and fruits in essentials of food science. 4th ed. Food Science. Pp.83-113.
Wang, Q, Li, S, Han, X, Ni, Y, Zhao, D, & Hao, J. (2019). Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave-assisted drying methods. LWT-Food Science and Technology, 107, 236-242.
Zaro, MJ, Ortiz, LC, Keunchkarian, S, Chaves, AR, Vicente, AR, & Concello, A. (2015). Chlorogenic acid retention in white and purple eggplant after processing and cooking. LWT-Food Science and Technology, 64, 802-808.
Zho, G, Zhang, R, Liu, L, Deng, Y, Wei, Z, Zhang, Y, Ma, Y, & Zhang, M. (2017). Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries. LWT-Food Science and Technology, 79, 260-266.
Adiletta, G, Russo, P, Crescittelli, A, & Matteo, D. (2016). Combined pretreatment for enhancing quality of dried and rehydrated eggplants. Food Bioprocess Technology ,9,1912-1923.
Al-Muthtaseb, AH, McMinn, WAM, & Magee, TRA. (2004). Water sorption isotherms of starch powders part 1: mathematical description of experimental data. Journal of Food Engineering, 61,297-307.
Assawarachan, R. (2014). Drying agricultural products by microwave. Kasem Bundit Engineering Journal, 1(2),31-42. (in Thail).
Boulekbache-Makhlouf, L, Medouni, L, Medouni-Adar, S, Arkoub, L, & Madani, K. (2013). Effect of solvents extraction on phenolics content and antioxidant activity of the byproduct of eggplant. Industrial Crops Products, 49,668-674.
Chottanom, P, Suwannarong, S, Amornsin, A, & Bunlue, K. (2018). Effect of osmotic dehydration on sorption isotherm, drying kinetics and lycopene in tomatoes. Khon Kaen Agriculture Journal, 46(1),
1285-1291. (in Thai).
Colley, Z, Fasina, OO, Branshy, D, & Lee, YY. (2006). Moisture effect on the physical characteristics of switchgrass pellets. Transactions of the ASABE, 49(6),1845-1856.
Conellon, A, Zaro, MJ, Chaves AR, & Vicente, AR. (2012). Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucia) as affects by storage at 0C and 10C. Postharvest Biology and Technology, 66, 35-41.
Dadal, G, Apar, DK, & Özbek, B. (2007). Microwave drying kinetic okra. Drying Technology 25:917-924.
Dadal, G, Demirhan, E, & Özbek, B. (2007). Color kinetics of spinach undergoing microwave drying. Drying Technology, 25,1713-1723.
Dongbang, W. (2013). Infrared radiation and applications in food industries. Burapha Science Journal ,18(2). 299-304. (in Thai).
Dranca, F, & Oroian, M. (2016). Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel. Ultrasonics Sonochemistry, 31,637-646.
Francis,FJ, & Clydesdale, FM. (1975). Food Colorimetry: Theory and applications. Westport Connecticut:
The AVI Pub. 477p.
Gümüsay, ÖA, Borazan, AA, Ercal, N,& Demirkol, O. (2015). Drying effects on the antioxidant properties of tomatoes and ginger. Food Chemistry, 173,156-162.
Han, SW, Tae, J, Kim, JA, Kim, DK, Seo, GS, Yun, KJ, Choi, SC, Kim, TH, Nah, YH, & Lee, YM. (2003). The aqueous extract of Solanum melongena inhibits PAR2 agonist-induced inflammation. Clinica Chimica Acta ,328,39-44.
Iglesias, HA, & Chirife, J. (1976). Prediction of effect of temperature on water sorption isotherms of food materials. Journal Food Technology, 11,109-116.
Jia, Y, Khalifa, I, Hu, L, Zhu, W, Li, J, Li, K, & Li, C. (2019). Influence of three different drying techniques on persimmon chips’ characteristics: A comparison study among hot-air, combined hot-air-microwave, and combined hot-air-microwaves, and vacuum-freeze drying techniques. Food and Bioproducts Processing, 118,67-76.
Jino, P, & Assawarachan, R. (2015). Microwave drying kinetics of holy basil (Ocimum sanctum L.) leaves.
Thai Society of Agricultural Engineering Journal, 21(1),16-24. (in Thai).
Kone, K, Druon, C, Gaimpieba, E, Delmotte, M, Duquenoy, A, & Lagueroe, J. (2013). Power density control in microwave assisted air drying to improve quality of food. Journal of Food Engineering, 119,750-757.
Luthria, L, Singh, AP, Wilson, T, Vorsa, N, Banuelos, GS, & Vinyard, BT. (2010). Influence of conventional and organic agricultural practices on the phenolic content in eggplant pulp: plant-to-plant variation.
Food Chemistry, 121,406-411.
Matsubara, K, Kaneyuki, T, Miyake, T, & Mori, M. (2005). Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. Journal of Agricultural Food and Chemistry, 53, 6272-6275.
McSweeney, M, & Seetharaman, K. (2015). State of polyphenols in the drying process of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 55(5),660-669.
Mrad, ND, Bonazzi, C, Bondhrioua, N, Kechaou, N, & Courtois, F. (2012). Moisture sorption isotherms, thermodynamic properties and glass transition of pears and apples. Drying Technology, 30,
1397-1406.
Oroian, M, & Escriche I. (2015). Antioxidant: characterization, natural sources extraction and analysis.
Food Research International, 74,10-36.
Oswin, CR. (1946). The kinetic of package life. III. Journal of the Society of Chemical Industry 65:419-421.
Panyayuen, A, Lek-ong, J, Kunsuwan, K, & Sa-adchum, P. (2018). The study of suitable using microwave followed by hot air. RMUTP Research Journal, 13(1),63-77.
Pfost HB, Maurer SG, Chung DS, & Milliken GA. (1976). Summarizing and reporting equilibrium moisture
data for grains. Transactions ASAE, 76,3520.
Phoungchandang, S, & Woods. (2000). Moisture diffusion and desorption isotherms for banana. Journal of Food Science, 65(4),613-657.
Phoungchandang, S, Tochip, L, & Srijesdaruk, V. (2008). White mulberry leaf drying by tray and heat pump dehumidified dryer. World Journal of Agricultural Science, 4(s),844-851.
Potisate, Y, & Phoungchandang, S. (2010). Chlorophyll Retention and Drying Characteristics of Ivy Gourd
Leaf (Coccinia grandis Voigt) Using Tray and Heat Pump–Assisted Dehumidified Air Drying. Drying Technology, 28(6),786-797.
Potisate, Y, & Phoungchandang, S. (2015). Microwave drying of Moringa oliefera (Lam.) leaves: Drying characteristics and quality aspects. KKU Research Journa,l 20(1),16-24.
Raji, AO, & Ojediran, JO. (2011). Moisture sorption isotherms of two varieties of millet. Food and Bioproducts Processing, 89,178-184.
Rattanaphitakkul, K. (2007). Influence of dehydrate process on quality changes and antioxidant activity of dried banana. [MS Thesis] Department of Food Science and Technology, Naresuan University Phitsanulok, Thailand. (in Thai)
Schmidt, SJ, & Lee, LW. (2012). Comparison between water vapor sorption isotherms obtained using the new dynamic dew point isotherm method and those obtained using the standard saturated salt slurry method. International Journal Food Properties, 15,236-248.
Sirijariyawat, A, Polviluy, C, & Yalai, K. (2017). Effect of drying methods on physical property of spring onion. Khon Kaen Agriculture Journal, 45 Suppl (1), 1155-1161. (in Thai).
Soponronnarit, S. (1997). Drying of some grains and foods. Bangkok: King Mongkut’s University. (in Thai)
Tejada-Ortigoza, V, Garcia-Amezquita, LE, Serment-Moreno, V, Torres, JA, & Welti-Chanes, J. (2017). Moisture sorption isotherms of high pressure treated fruits peels used as dietary fiber sources. Innovative Food Science and Emerging Technologies, 43,45-53.
Thompson, TL, Peart, RM, & Foster, GH. (1968). Mathematical simulation of corn drying-a new model. Transactions ASAE, 24,582-586.
Udomkun, P, Argyropoulos, D, Nagle, M, Mahayothee, B, & Müller, J. (2015). Sorption behaviors of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying. Journal of Food Engineering, 157,14-23.
Vaclavik ,VA, & Christian, EW. (2014). Vegetables and fruits in essentials of food science. 4th ed. Food Science. Pp.83-113.
Wang, Q, Li, S, Han, X, Ni, Y, Zhao, D, & Hao, J. (2019). Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave-assisted drying methods. LWT-Food Science and Technology, 107, 236-242.
Zaro, MJ, Ortiz, LC, Keunchkarian, S, Chaves, AR, Vicente, AR, & Concello, A. (2015). Chlorogenic acid retention in white and purple eggplant after processing and cooking. LWT-Food Science and Technology, 64, 802-808.
Zho, G, Zhang, R, Liu, L, Deng, Y, Wei, Z, Zhang, Y, Ma, Y, & Zhang, M. (2017). Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries. LWT-Food Science and Technology, 79, 260-266.
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2020-05-01
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