Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods.

Cauliflower ( L. var. Botrytis Linnaeus) has various health benefits due to its rich bioactive compound content.

Health-Promoting Properties of Processed Red Cabbage ( var. f. ): Effects of Drying Methods on Bio-Compound Retention.

The aim of this work is to describe the effect of convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and freeze drying (FD) on bio-compound retention of red cabbage and its beneficial health properties. The total phenolics content (TPC), flavonoids (TFC), anthocyanin (TAC) and glucosinolates (TGC) were determined by spectrophotometry. The profiles of phenolic acids, amino acids and fatty acids were determined by HPLC-UV-DAD, LC-DAD and GC-FID, respectively.

Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Latex against in Grape Juice.

The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (a) of 0.980 was prepared from a concentrated GJ and used in this study.

Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods.

Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli ( var.

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli ( var. ) Powder and Its Antioxidants.

In this study, vacuum drying (VD) was employed as an approach to protect the bioactive components of and produce dried broccoli powders with a high biological activity. To achieve these goals, the effects of temperature (at the five levels of 50, 60, 70, 80 and 90 °C) and constant vacuum pressure (10 kPa) were evaluated. The results show that, with the increasing temperature, the drying time decreased.

Drying Kinetic Modeling and Assessment of Mineral Content, Antimicrobial Activity, and Potential α-Glucosidase Activity Inhibition of a Green Seaweed ( spp.) Subjected to Different Drying Methods.

The green algal genus grows widely on all continents and is used for several applications such as functional foods, cosmeceuticals, nutraceuticals, and pharmaceuticals due to its nutritional characteristics. However, to increase its shelf-life and retain its bioactive components, it is necessary to apply some conservation technology, such as drying. The aim of this work is to describe the drying kinetic behavior of the green seaweed spp.

Vacuum drying of Chilean papaya () fruit pulp: effect of drying temperature on kinetics and quality parameters.

Chilean papaya is grown in Central Chile and is considered to be an important source of fiber, sugars, and antioxidants. The effect of different vacuum drying temperatures (40, 50, 60, 70, and 80 °C) on the composition of papaya pulp was evaluated. The inhibitory effect of papaya extracts on α-glucosidase activity, as a regulator of blood sugar, was also evaluated.

Impact on Physicochemical Composition and Antioxidant Activity of the Wild Edible Mushroom Cyttaria espinosae Subjected to Drying.

The wild edible mushroom 'digüeñe' (Cyttaria espinosae) is a mushroom with interesting flavor and nutritional properties, but highly perishable with a consumption very limited, generating inevitable economic losses for their producers. Because of that, the aim of this study was the evaluation of two drying methods (hot-air drying and freeze-drying) in its bioactive and physicochemical composition for its preservation. The best performances of antioxidant capacity were 62 μmol TE g (ORAC) and 14.

Root inoculation of green bell pepper (Capsicum annum) with Bacillus amyloliquefaciens BBC047: effect on biochemical composition and antioxidant capacity.

Background: Consumption of bell peppers is recommended because of their bioactive compound content and their positive effects on health. Growth-promoting rhizobacteria are popular because of their ability to promote plant growth by improving the fixation of nutrients or by inducing a systemic response. Green bell pepper (Capsicum annum) roots were inoculated with an autochthonous strain of Bacillus amyloliquefaciens, at different stages of development: T1, inoculation in the seedbed before transplant; T2, inoculation at and after transplant; T3, inoculation in the seedbed, at and after transplant.

Vacuum drying application to maqui ( [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters.

In this study, maqui berries were subjected to vacuum drying at 40-80 °C to assess and compare the effect on proximate composition, dietary fiber, phenolic and flavonoid compounds, antioxidant capacity and sugar content. The Weibull model was used for describing the vacuum drying process. The results indicated that the highest retention of total phenolic content (TPC) and total flavonoid content (TFC) was obtained after drying at 80 °C.

Phytochemical components and amino acid profile of brown seaweed as affected by air drying temperature.

The effects of different drying temperatures between 40 and 80 °C on bioactive constituents and antioxidant activity of edible sub Antarctic brown seaweed, were studied. Dietary fibre, amino acids profile, pigments (chlorophyll and carotenoids), vitamin E, total phenolics and total flavonoids as well as antioxidant activity were determined, beside a measurement of the chromatic coordinates. The brown seaweed had a high content of dietary fibre and was rich in essential amino acids and drying between 40 and 80 °C did not influence significantly dietary fibre content nor the level of essential amino acids that remained around 44%.

Assessment of vacuum-dried peppermint (Mentha piperita L.) as a source of natural antioxidants.

The purpose of this study was to investigate the effect of temperature in the vacuum drying process of Mentha piperita L. (50 to 90 °C). Generally, drying processes affect the quality of product, however, vacuum drying works under sub-atmospheric pressures.

Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake.

The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake "Picual" variety from 40 to 90°C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.

Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review.

Quinoa, Chenopodium quinoa Willd., is an Amaranthacean, stress-tolerant plant cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions ranging from Bolivia, up to 4.500 m of altitude, to sea level, in Chile.