Effect of dielectric barrier discharge (DBD) cold plasma-activated water pre-treatment on the drying properties, kinetic parameters, and physicochemical and functional properties of Centella asiatica leaves

被引:19
作者
Tripathy, Soubhagya [1 ]
Srivastav, Prem Prakash [1 ]
机构
[1] Indian Inst Technol Kharagpur, Dept Agr & Food Engn, Kharagpur 721302, W Bengal, India
关键词
Akaike information criterion; Antioxidant activity; Centella asiatica; Cold plasma activated water pre-treatment; Drying kinetics; Mathematical modeling; Vacuum drying; PRESSURE SUPERHEATED STEAM; WOLFBERRY LYCIUM-BARBARUM; HOT-AIR; ANTIOXIDANT CAPACITY; ENERGY-CONSUMPTION; ULTRASOUND PRETREATMENT; QUALITY ATTRIBUTES; VACUUM; FOOD;
D O I
10.1016/j.chemosphere.2023.138901
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Centella asiatica L. (CA) is a medicinal plant that gained significant commercial and research interest because of its bioactive compounds, which have functional properties such as antioxidant activity. However, it must be dried before use to improve its shelf life and prepare it for food and pharmaceutical applications. Therefore, in this investigation CA leaves were pre-treated with blanching and cold plasma activated water (CPAW), followed by recirculatory hot air and vacuum drying at 40, 50, and 60 degrees C. Vacuum-drying took 150-720 min, while hot-air drying took 60-180 min to dry. Page and Logarithmic models best fit for leaf drying kinetics, according to AIC, with R2 between 0.966 and 0.999 and RMSE between 0.001 and 0.069. CPAW pre-treatment increased leaf quality more than blanching in vacuum drying. Drying leaves at 40 degrees C boosted antioxidants (4021.462 mu g TE (g dw)-1 and 3.356 mg GAEAC (g dw)-1), TPC (35.049 mg GAE (g dw)-1), and TFC (311.274 mg QE (g dw)-1) and is recommended. Vacuum-drying with CPAW pre-treatment preserved leaf microstructure better than hot-air drying. This study illuminates CA leaf drying behaviour and allow mass production without damaging bioac-tive components. These results could be used as a roadmap for future technological advances that will make it possible to use the bioactive components of CA in food formulation.
引用
收藏
页数:12
相关论文
共 67 条
  • [51] Tripathy S., 2023, Food Chem. Adv
  • [52] Recent trends in extraction, identification and quantification methods of Centella asiatica phytochemicals with potential applications in food industry and therapeutic relevance: A review
    Tripathy, Soubhagya
    Verma, Deepak Kumar
    Thakur, Mamta
    Chakravorty, Nishant
    Singh, Smita
    Srivastav, Prem Prakash
    [J]. FOOD BIOSCIENCE, 2022, 49
  • [53] Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)
    Wang, Hua
    Zhao, Qing-Sheng
    Wang, Xiao-Dong
    Hong, Zhong-dong
    Zhao, Bing
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 112
  • [54] Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of Thompson seedless grape
    Wang, Jun
    Xiao, Hong-Wei
    Fang, Xiao-Ming
    Mujumdar, A. S.
    Vidyarthi, Sriram K.
    Xie, Long
    [J]. DRYING TECHNOLOGY, 2022, 40 (05) : 1013 - 1026
  • [55] Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons
    Wang, Jun
    Xiao, Hong-Wei
    Ye, Jing-Hua
    Wang, Jin
    Raghavan, Vijaya
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2019, 12 (05) : 865 - 876
  • [56] Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage
    Wang, Jun
    Yang, Xu-Hai
    Mujumdar, Arun S.
    Fang, Xiao-Ming
    Zhang, Qian
    Zheng, Zhi-An
    Gao, Zhen-Jiang
    Xiao, Hong-Wei
    [J]. FOOD CHEMISTRY, 2018, 259 : 65 - 72
  • [57] Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)
    Wang, Jun
    Yang, Xu-Hai
    Mujumdar, A. S.
    Wang, Dong
    Zhao, Jin-Hong
    Fang, Xiao-Ming
    Zhang, Qian
    Xie, Long
    Gao, Zhen-Jiang
    Xiao, Hong-Wei
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 77 : 337 - 347
  • [58] Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying
    Wang, Lin
    Xu, Baoguo
    Wei, Benxi
    Zeng, Rong
    [J]. ULTRASONICS SONOCHEMISTRY, 2018, 40 : 619 - 628
  • [59] Effects of hot air and microwave-assisted drying on drying kinetics, physicochemical properties, and energy consumption of chrysanthemum
    Wang, Ying
    Li, Xia
    Chen, Xuetao
    Li, Bo
    Mao, Xinhui
    Miao, Jing
    Zhao, Chengcheng
    Huang, Luqi
    Gao, Wenyuan
    [J]. CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 2018, 129 : 84 - 94
  • [60] Effect of low temperature plasma pretreatment on drying process of vegetables with waxy layer
    Wu, Wenfu
    Jin, Xing
    Liu, Zhe
    Xu, Yan
    Zhu, Fengwu
    Zhang, Jinsong
    [J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2021, 44 (12)