Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity

Arguably the oldest method human use to extent the shelf life of food, drying inevitably inherits undesirable physiochemical changes due mainly to how the moisture in food is removed. The present study investigated how ultrasonic pretreatment (UP) affected the color, antioxidant capacity, and rehydr...

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Published inFood science & technology Vol. 149; p. 111603
Main Authors Zhao, Yingting, Zhu, Hongzhang, Xu, Jingxin, Zhuang, Weijing, Zheng, Baodong, Lo, Y. Martin, Huang, Zijian, Tian, Yuting
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.09.2021
Subjects
4-hydroxybenzoic acid
Antioxidant activity
caffeic acid
chlorogenic acid
Color
gallic acid
humans
Microwave vacuum drying
Nelumbo nucifera
rehydration
Rehydration kinetics
rutin
shelf life
superoxide anion
Ultrasonic pretreatment
ultrasonics
Deff
Ultrasonic pretreatment
FSEM
Lotus seeds
Antioxidant activity
Microwave vacuum drying
Color
Rehydration kinetics
MVD
UP
PPO
HPLC
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Abstract Arguably the oldest method human use to extent the shelf life of food, drying inevitably inherits undesirable physiochemical changes due mainly to how the moisture in food is removed. The present study investigated how ultrasonic pretreatment (UP) affected the color, antioxidant capacity, and rehydration kinetics of lotus seeds (LSs) subjected to subsequent microwave vacuum drying (MVD). Samples of LSs were subjected to UP at intensities of 6.08, 8.39, and 10.84 W/cm2 for 10 min, followed by MVD. UP at the highest intensity (10.84 W/cm2) changed color by increasing L* and b* but decreasing a* and also improved antioxidant activities by enhancing hydroxyl and superoxide anion radical-scavenging activities of microwave vacuum dried LSs. These changes were correlated with the increasing of gallic acid by 17.57%, chlorogenic acid by 106.73%, caffeic acid by 47.80%, rutin by 105.07%, but decreasing the content of p-hydroxybenzoic acid by 15.47% as compared to Fresh-MVD (fresh LSs dried by MVD). Under higher ultrasonic intensity, more notches and grooves appeared on surface of dried LSs which were observed by field emission scanning electron microscopy, which increased rehydration rate. Therefore, ultrasonic technique can be employed as a pretreatment method before the drying operation in order to retain the quality of the dried products. •The effect of ultrasonic pretreatment (UP) on quality of dried lotus seeds (LSs) was studied.•Increase in L* and b* but decrease in a* value resulted in LSs after UP.•Antioxidant activities of LSs peaked at the highest ultrasonic intensity.•Antioxidant activities changed in LSs after UP was attributed to phenolic content.
AbstractList Arguably the oldest method human use to extent the shelf life of food, drying inevitably inherits undesirable physiochemical changes due mainly to how the moisture in food is removed. The present study investigated how ultrasonic pretreatment (UP) affected the color, antioxidant capacity, and rehydration kinetics of lotus seeds (LSs) subjected to subsequent microwave vacuum drying (MVD). Samples of LSs were subjected to UP at intensities of 6.08, 8.39, and 10.84 W/cm2 for 10 min, followed by MVD. UP at the highest intensity (10.84 W/cm2) changed color by increasing L* and b* but decreasing a* and also improved antioxidant activities by enhancing hydroxyl and superoxide anion radical-scavenging activities of microwave vacuum dried LSs. These changes were correlated with the increasing of gallic acid by 17.57%, chlorogenic acid by 106.73%, caffeic acid by 47.80%, rutin by 105.07%, but decreasing the content of p-hydroxybenzoic acid by 15.47% as compared to Fresh-MVD (fresh LSs dried by MVD). Under higher ultrasonic intensity, more notches and grooves appeared on surface of dried LSs which were observed by field emission scanning electron microscopy, which increased rehydration rate. Therefore, ultrasonic technique can be employed as a pretreatment method before the drying operation in order to retain the quality of the dried products. •The effect of ultrasonic pretreatment (UP) on quality of dried lotus seeds (LSs) was studied.•Increase in L* and b* but decrease in a* value resulted in LSs after UP.•Antioxidant activities of LSs peaked at the highest ultrasonic intensity.•Antioxidant activities changed in LSs after UP was attributed to phenolic content.
Arguably the oldest method human use to extent the shelf life of food, drying inevitably inherits undesirable physiochemical changes due mainly to how the moisture in food is removed. The present study investigated how ultrasonic pretreatment (UP) affected the color, antioxidant capacity, and rehydration kinetics of lotus seeds (LSs) subjected to subsequent microwave vacuum drying (MVD). Samples of LSs were subjected to UP at intensities of 6.08, 8.39, and 10.84 W/cm² for 10 min, followed by MVD. UP at the highest intensity (10.84 W/cm²) changed color by increasing L* and b* but decreasing a* and also improved antioxidant activities by enhancing hydroxyl and superoxide anion radical-scavenging activities of microwave vacuum dried LSs. These changes were correlated with the increasing of gallic acid by 17.57%, chlorogenic acid by 106.73%, caffeic acid by 47.80%, rutin by 105.07%, but decreasing the content of p-hydroxybenzoic acid by 15.47% as compared to Fresh-MVD (fresh LSs dried by MVD). Under higher ultrasonic intensity, more notches and grooves appeared on surface of dried LSs which were observed by field emission scanning electron microscopy, which increased rehydration rate. Therefore, ultrasonic technique can be employed as a pretreatment method before the drying operation in order to retain the quality of the dried products.
ArticleNumber 111603
Author Zhao, Yingting
Zheng, Baodong
Tian, Yuting
Zhuang, Weijing
Zhu, Hongzhang
Xu, Jingxin
Lo, Y. Martin
Huang, Zijian
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  fullname: Tian, Yuting
  email: etingtian@hotmail.com
  organization: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, PR China
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Keywords Deff
Ultrasonic pretreatment
FSEM
Lotus seeds
Antioxidant activity
Microwave vacuum drying
Color
Rehydration kinetics
MVD
UP
PPO
HPLC
Language English
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Snippet Arguably the oldest method human use to extent the shelf life of food, drying inevitably inherits undesirable physiochemical changes due mainly to how the...
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SubjectTerms 4-hydroxybenzoic acid
Antioxidant activity
caffeic acid
chlorogenic acid
Color
gallic acid
humans
Microwave vacuum drying
Nelumbo nucifera
rehydration
Rehydration kinetics
rutin
shelf life
superoxide anion
Ultrasonic pretreatment
ultrasonics
Title Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity
URI https://dx.doi.org/10.1016/j.lwt.2021.111603
https://www.proquest.com/docview/2985869404
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