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Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS (®) Multiphysics. Different freezing rates (slow and...
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... gain insight into the effects of freezing and thawing on the structure of ginger, scanning electron micro- scopic (SEM) images were obtained to provide visual evidence of the changes in structure. Figure 6 shows microscopic image of fresh sample of ginger rhizome, which did not receive any other treatment other than preparation for SEM. The impacts of freezing on qual- ity of food are directly related with the growth of ice crystals which can break cellular walls (Anzaldua-morales et al. 1999). ...
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Background and objectives
Stachys aegyptiaca Pers. (family Lamiaceae) is a perennial aromatic wild
plant collected from Saint Catherine Protectorate, Sinai. The essential oil of
S. aegyptiaca was obtained using two different techniques, conventional
hydrodistillation (HD) and microwave-assisted extraction (MAE). The aim of the
present study was to...
Особенностью процесса линейной сварки трением (ЛСТ) является
быстротечность процесса, сопровождаемая большими градиентами температуры и
напряжений. Моделирование этого процесса в пакете ANSYS Multiphysics требует
использование конечных элементов малого размера, а также малого шага по времени,
что, в свою очередь, приводит к необходимости использова...
The chemical composition of the essential oil of Kurzamra pulchella (Lamiaceae) was determined. Twelve compounds were identified, with isomenthone (60.6%) and pulegone (37.1%) predominating. Chemotaxonomical considerations were discussed.
Citations
... During the extrusion process, the raw materials containing carbohydrate, protein, and fat undergo a combination of thermo-mechanical stresses resulting in changes in physicochemical, textural, structural properties, and sensory characteristics of the developed extrudates [6,7,[26][27][28][29][30]. Most of the properties except sensory evaluation can be measured using standard procedure using different instruments or standard methods. ...
Aim: This study aims to evaluate the sensory profile of corn-based extrudates fortified with phytosterol and pea protein isolates (PPI) using the fuzzy logic technique to assess similarity values and rank the quality attributes. Methods: Using a mix of yellow PPI (ranging from 0 to 20%) and corn flour (ranging from 80% to 100%), extrudates were developed, ensuring a consistent addition of phytosterol-containing oil at 5%. For this experiment, the Box-Behnken (BB) design was used, comprising 17 runs, factoring in parameters like the percentage of PPI (0–20%), screw speed (300–500 rpm), and temperature (130°–150°C). The optimal conditions were found to be 2.78% PPI, a screw speed of 451 rpm, and a temperature of 150°C, resulting in a desirability value of 0.725. For sensory evaluation, the fuzzy logic technique was used to compare the functional extrudates (S1) with commercial variants (S2, S3, and S4). This helped to gauge acceptance/rejection, similarity values, rankings, and overall consumer acceptability of the extrudates. Results: Commercial sample S4 achieved the highest ranking on the sensory scale as “very good”. When considering the quality attributes of extrudates, taste and mouthfeel were the most favored, followed by color and flavor. This study underscored the value of using fuzzy logic for sensory evaluation in determining the acceptance of new food products. It also proved effective in assessing food products’ quality attributes, especially after evaluating the phytosterol content post-extrusion. Conclusions: The fuzzy logic technique in sensory evaluation has effectively identified the optimal extrudates and their quality attributes during the development of new functional food.
... Ohmic heating has been introduced to solve these problems because it directly transforms electrical energy into heat inside the food (Alkanan et al., 2021), making it an efficient heating technique (Cevik & Icier, 2021;Jan et al., 2021). Consequently, it is intriguing to use ohmic heating to shorten the thawing time in the traditional thawing process and reduce the rates of chemical and enzymatic reactions (Singha & Muthukumarappan, 2015). Ohmic heating produces heat by the movement of ions inside the frozen product; hence, the amount of heat produced depends on the electrical conductivity of the product (Ding et al., 2021), which is dependent on a variety of factors such as composition (Shirsat et al., 2004) and food uniformity (Sun et al., 2008). ...
Thawing is necessary to restore the freshness of fish before cooking because fish is often frozen to retain its freshness. Frequently, fish is partially thawed (or ‘tempered’) as it is easier to handle in this form than fully thawed fish. However, the conventional tempering techniques – immersion in water and still air tempering – take a long time and alter the fish's characteristics. Hence, the aim of this study was to use the heat generated inside the frozen fish, or ohmic heating, to alter the tempering process. Compared with conventional tempering operations, in this study, three voltage levels (20, 30 and 40 V/cm) were used for ohmic tempering. The fish quality and yield findings revealed that 30‐V/cm ohmic heating was more appropriate, even though ohmic heating at 40 V/cm provided the shortest tempering time. The main operating expense for ohmic tempering was the power cost of USD 58.5/100 kg, whereas the major operating expense for water immersion was the cost of water supply and wastewater treatment, which was around USD 108/100 kg. By using ohmic heating instead of still air and water immersion to temper the frozen fish, not only was less time required while retaining the freshness of the fish but the cost of tempering was also reduced.
... Ginger is a rich source of essential nutrients such as vitamins, proteins, and minerals [3]. Moreover, it contains various bioactive compounds including curcumin, polysaccharides, gingerols, favonoids, and ginger essential oil, which contribute to its diverse pharmacological efects such as antibacterial, anti-infammatory, and lipid-lowering properties [4][5][6]. China is the second-largest producer of ginger globally, accounting for approximately 28% of the total ginger cultivation. ...
In order to study the effect of different drying methods on the quality of ginger (Zingiber officinale Roscoe) in Guizhou Province, the study comparatively analyzed the edible quality, functional components, and volatile flavor compounds of dried ginger. The results revealed that vacuum freeze-drying (VFD) was superior to vacuum microwave drying (WAD), hot air drying (HAD), and natural drying (ND) in terms of retaining ginger color change, rehydration rate, flavonoids, and ginger spicy element. The polyphenol retention in VFD ginger was second only to that in WAD ginger. A total of 86 volatile flavor compounds were detected in fresh ginger and all four drying samples. Ester and aldehyde compounds were identified as the main flavor components in dried ginger, with variations observed among the different drying methods. Principal component analysis (PCA) and the nearest neighbor algorithm successfully distinguished the ginger samples treated with different drying methods. The aroma activity value (OAV) was calculated based on the threshold, and 12 volatile flavor compounds with OAV ≥1 were identified as the key aroma components of ginger. The aroma profiles of ginger were generally similar across the four different drying methods, among which WAD ginger exhibited distinct flavor characteristics associated with drying. This study employed physicochemical properties, active components, and GC-IMS to evaluate the effect of different drying methods on ginger, providing valuable insights for the processing and flavor quality control of drying ginger.
... The formation of ice crystals probably had the main effect on the decrease of bioactive compounds. The level of damage is dependent on the freezing rate, the final temperature of the frozen plant, choice of species, variety, or size [29,30]. In addition, enzymatic degradation of phenolic compounds during the processing of fresh medicinal plants could be expected, whereas the enzymes were active [27]. ...
Effects of processing and extraction solvents on antioxidant properties and other characteristics were evaluated for ten medicinal plant species originating from two different localities and two production years. A combination of spectroscopic and liquid chromatography techniques possessed data for multivariate statistics. Water, 50% (v/v) ethanol, and dimethyl sulfoxide (DMSO) were compared to select the most suitable solvent for the isolation of functional components from the frozen/dried medicinal plants. DMSO and 50% (v/v) ethanol were evaluated as more efficient for phenolic compounds and colorants extraction, while water was more useful for element extraction. Drying and extraction of herbs with 50% (v/v) ethanol was the most appropriate treatment to ensure a high yield of most compounds. The satisfactory differentiation of herbs (61.8–100%) confirmed the significant effect of the processing, geographical, and seasonal factors on target functional component concentrations. Total phenolic and total flavonoid compounds content, total antioxidant activity expressed as TAA, yellowness, chroma, and browning index were identified as the most important markers for medicinal plant differentiation.
... Turmeric was responsible for the yellow color as it is known to contain three pigments: curcumin, dimethoxy-curcumin, and bis dimethoxy-curcumin [32]. Ginger powder alone produces a yellowish-white color when dissolved in water [33]. Pure lemongrass powder dissolved in water produces a yellowish color [34]. ...
Organic waste is a problem the cocoa industry has to handle. The industry produces a lot of cocoa bean husk, also called Criollo cocoa husk. Cocoa bean husk is an underutilized cocoa waste that contains bioactive components in the form of phenols and flavonoids. Processed cocoa bean husk can be brewed as a functional beverage.
The research objective was to test cocoa husk tea for sensory properties, bioactive components, and impact on blood cholesterol. This study used a randomized experimental design with six repetitions. Sensory data were processed using the Friedman and Wilcoxon signed-rank tests (α = 0.05) to determine the difference in sensory properties between each formulation of cocoa husk tea.
The sensory evaluation involved 30 untrained panelists who gave the highest score to the formulation with 62.5% cocoa bean husk, 25% lemongrass, and 12.5% aromatic ginger, which could also reduce 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals (IC50 = 264.8675). The animal test showed that the cocoa husk formulation produced no significant difference (p > 0.05) in pre- and post-treatment, but was able to keep cholesterol within normal limits.
Cocoa bean husk showed health benefits by its antioxidant properties and ability to control blood cholesterol.
... When hairy roots are grown in bioreactors, the physiology of the root system causes issues with inoculation, distribution, and sampling, making hairy root cultures less scale-able in Linum flavum (Su and Lee 2007). The phyto-diversity represented in "cryobanks" is still rather limited, with more than 90% of these accessions consisting of a few crops such as Ajuga bracteosa, Asparagus racemosus, Podophyllum hexandrum, Rheum emodi, and Xanthium strumarium, etc. Singha and Muthukumarappan (2016) reported that the cellular structure of Zingiber officinale was destroyed by slow freezing. The main problems of in-vitro phyto-diversity conservation include a shortage of skilled workers who understand plant genetic resources, as well as a lack of equipment and methods. ...
The study of Himalayan phyto-diversity has a long history, especially when it comes to estimating the plant’s value. The Western Himalayas have traditionally been home to a vast number of anti-cancerous plants that have been exposed to a variety of natural and man-made stresses over the previous decades. Dependency on plant-based anti-cancerous agents has increased in recent years due to expansion in the herbal medicine sectors. As a result, there is a growing demand for the discovery and R&D in plant-based natural compounds with anti-cancerous properties. Illegal harvesting, high anthropogenic pressure, grazing, and poorly organized tourism jeopardize the survival of the several anti-cancerous plants in their natural habitats. As a result, biotechnological strategies to protect and improve rare and endangered plant species, particularly those facing extinction, are necessary. A variety of biotechnological techniques are being investigated for the conservation and protection of the Phyto-diversity for desired qualities, each with its own set of benefits and drawbacks. This review summarizes different in-vitro conservation techniques with their fundamental protocols, cost-cutting measures as well as downsides. This review will be beneficial to researchers, as well as pharmaceutical industries, and will be providing sustainable management techniques for their conservation.
... The TPC and TAC of frozen French tarragon leaves also remained high, furthermore the taste and colour of samples did not change essentially. These positive results are presumably due to the immobilization of water to ice, where during the freezing procedure the rate of degradation is much slower in comparison to preservation at higher temperatures (Singha & Muthukumarappan, 2015). Although the effect of freezing on the quality of French tarragon leaves has not yet Note: Different letters are for significantly different groups. ...
In this study, the influence of different preservation methods on the phytochemicals and organoleptic properties of two French tarragon (Artemisia dracunculus L.) varieties was evaluated. Among preservation techniques freezing and shade drying could retain the essential oil content of tarragon leaves the most (2.77–4.41 ml/100 g d.w.), whereas oven drying at 60 °C and lyophilization caused the highest loss (0.1–1.90 ml/100 g d.w.). Lyophilization significantly changed the volatile composition, the ratio of larger molecules (e.g. methyl eugenol) increased, but the proportion of smaller ones (e.g. estragole) decreased. In addition, new components also appeared. Lyophilization, oven drying at 40 °C and microwave drying at 700 W highly preserved the total phenolic content (106–133 mg GAE/g d.w.) and total antioxidant capacity (136–146 mg AAE/g d.w.), but oven drying at 60 °C had the opposite effect (70–75 mg GAE/g d.w., 65–71 mg AAE/g d.w.). The original green colour of leaves was kept by freezing, oven drying at 40 °C and lyophilization, while in leaves dried at 60 °C and at 250 W a significant colour degradation could be observed. The taste of leaves was unambiguously altered by each preservation method according to the e-tongue measurements. The applied treatments resulted in very similar changes for both varieties.
... Compared to FG, the DG treated by VFD was significantly lighter in color, and the sample obtained by SD was close to white, while the samples obtained by HAD and VD were similar in color (light yellowish). Furthermore, the color of DG was quantified and characterized on the basis of CIELAB chromaticity space theory [25]. The chroma data including L*, a*, b*, chroma, hue angle, and ∆E values are listed in Table 1. ...
Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.
... The aqueous extract of dried ginger sample was the darkest among all extracts. Similar findings were reported by Singha and Muthukumarappan [47] ...
Ginger (Zingiber officinale) and Licorice (Glycyrrhiza glabra L.) are one of the most popular spices having a wide range of bioactive compounds that have varied biological and pharmacological properties. The study was aimed to extract polyphenols from Himalayan medicinal herbs ginger and licorice in different solvents using ultra-sonication technique. The extraction efficiency (EE) was determined, and the extracts were characterized for physical properties (particle size, colour values), total phenolics, flavonoids, antioxidant properties, and structural and morphological features. Ultra-sonicated ginger in aqueous phase had the highest EE of polyphenols (15.27%) as compared to other solvents. Similar trend was observed in licorice with EE of 30.52 % in aqueous phase followed by ethanol: water (50: 50), and methanol: water (50:50) with 28.52% and 26.39%. The preliminary screening showed the presence of tannins, phenolics, flavonoids, saponins and carbohydrates, steroids and alkaloids in all the extracts. The phenolic and flavonoid content of dried ginger was found higher in ethanolic extracts compared to fresh ones as revealed by HPLC. Similarly, for licorice, the ethanolic fractions had the highest polyphenolic content. The representative samples of ginger (ethanol: water 75:25 and ethylacetate: water 75:25) and licorice (ethanol: water 70:30 and methanol: water 50:50) were studied for FESEM and particle size. The results showed the agglomerated extract micro-particles with a diameter of 0.5-10 µm and increased particle size (ginger: 547 and 766 nm), and (licorice: 450 and 566 nm). The findings could be beneficial for the advancement of ginger and licorice processing, for the comprehension of these herbs as a source of natural antioxidants in different food formulations.
... However, caution must be taken when thawing a meat product, as it would be prone to microbial growth [7]. During thawing, meat exudes internal moisture to the surface, carrying along with it nutrients for microbial growth [7,40]. This may explain why bacteria on the surface of frozen/thawed meat have a shorter lag phase than those on fresh meat [41,42], implying that the shelf-life of meat products may be reduced once thawed. ...
Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.
