Effect of Radio-Frequency Drying on the Physicochemical Properties and Isoflavone Contents of Fermented Black Bean Dregs

• Published in: Processes Vol. 12; no. 7; p. 1294
• Main Authors: Huang, Cheng, Kuo, Meng-I, Chen, Bang-Yuan, Lu, Chun-Ping, Yeh, Chien-Cheng, Jao, Cheng-Hsun, Lai, Yi-Chung, Hsieh, Jung-Feng
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.07.2024
• Subjects: Air drying; Beans; Colorimetry; Daidzein; Dietary fiber; Drying; Electric fields; Electrodes; Electromagnetism; Fermentation; Food; Free radicals; Isoflavones; Moisture content; Physicochemical properties; Proteins; Radio frequency; Soy products; Soybeans; Water activity; Weight reduction; Taiwan; Indonesia
• ISSN: 2227-9717; 2227-9717
• DOI: 10.3390/pr12071294

We treated dry black bean dreg fermentation products with radio-frequency (RF) waves. With RF treatment (RF output power of 3 kW and electrode gap of 12 cm), a sample was dried within 1 h, which would take 10 h to dry via hot-air drying at 60 °C (sample weight reduction from 100 to 28.2 g). RF treatment thus accelerated fermented black bean dreg drying approximately 10-fold. The fermented black bean dregs were dried for 60 min at a fixed RF output power of 3 kW with different electrode gaps (12, 16, and 20 cm). Samples treated with electrode gaps of 12 and 16 cm were completely dried. When the fermented black bean dregs were dried for 60 min with an RF output power of 3 kW with a 16 cm electrode gap, their water activity decreased from 0.98 to 0.65. Colorimetric analysis showed that the sample color darkened significantly (ΔE = 5.73 ± 2.71), whereas its solubility (28.8 ± 0.1%) and antioxidant capacity (EC50 = 51.7 ± 0.7 mg/mL) increased. In addition, deglycosylated isoflavone daidzein content significantly increased, whereas that of the glycosylated isoflavone genistin decreased. These results reveal that RF application can efficiently dry fermented black bean dregs.