Skip to main content
SpringerLink
Log in

Effects of combined microwave-hot-air-drying on the physicochemical properties and antioxidant activity of Rhodomyrtus tomentosa berry powder

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Rhodomyrtus tomentosa berries are rich in nutrition, but easily mildew, so it is necessary to dry them with a proper drying technique in time. The effects of the combined microwave-hot-air-drying (CD) on the physicochemical and antioxidant properties of Rhodomyrtus tomentosa berry powder were evaluated in this study, compared with those of hot air drying (HD) and microwave drying (MD). The results showed that the hydration properties and oil holding capacity of CD-berry powder were better than those of HD- and MD-ones. However, CD-berry powder showed lower fillibility and liquidity than HD-one and but similar to MD-one. There was no significant difference among the thermal stability of berry powder produced by the three drying methods. Furthermore, CD was beneficial to maintain the color, nutrition, and active ingredients of Rhodomyrtus tomentosa berry powder. CD-berry powder and MD-one had similar antioxidant properties. In general, CD is more suitable for the processing of Rhodomyrtus tomentosa berry powder.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. T.N.H. Lai, C. André, H. Rogez, E. Mignolet, Y.B.T. Nguyen, L. Larondelle, Nutritional composition and antioxidant properties of the sim fruit (Rhodomyrtus tomentosa). Food Chem. 168, 410–416 (2015)

    CAS  PubMed  Google Scholar 

  2. T.N.H. Lai, M. Herent, J. Quetin-Leclerc, T.B.T. Nguyen, H. Rogez, Y. Larondelle et al., Piceatannol, a potent bioactive stilbene, as major phenolic component in Rhodomyrtus tomentosa. Food Chem. 138, 1421–1430 (2013)

    CAS  PubMed  Google Scholar 

  3. W.Q. Yan, M. Zhang, L.L. Huang, J.M. Tang, A.S. Mujumdar, J.C. Sun, Studies on different combined microwave drying of carrot pieces. Int. J. Food Sci. Technol. 45, 2141–2148 (2010)

    CAS  Google Scholar 

  4. M. Benlloch-Tinoco, G. Moraga, C.M. del Mar, N. Martínez-Navarrete, Combined drying technologies for high-quality kiwifruit powder production. Food Bioprocess. Technol. 6, 3544–3553 (2013)

    CAS  Google Scholar 

  5. D.D. Zhao, K.J. An, S.H. Ding, L.J. Liu, Z.Q. Xu, Z.F. Wang, Two-stage intermittent microwave coupled with hot-air drying of carrot slices: drying kinetics and physical quality. Food Bioprocess. Technol. 7, 2308–2318 (2014)

    Google Scholar 

  6. M. Bouraoui, P. Richard, T. Durance, Microwave and convective drying of potato slices. J. Food Process. Eng. 17, 353–363 (1994)

    Google Scholar 

  7. T. Baysal, S. Ersus, F. Iier, Effects of microwave and hot air combination drying on the quality of carrots. Food Sci. Biotechnol. 11, 19–23 (2002)

    Google Scholar 

  8. T. Tarko, A. Duda-Chodak, T. Tuszuński, The influence of microwaves and selected manufacturing parameters on apple chip quality and antioxidant activity. J. Food Process. Preserv. 33, 676–690 (2009)

    CAS  Google Scholar 

  9. X.D. Liu, S.J. Zhang, H.L. He, H.D. Xu, Drying characteristics and its effects on quality of jujube treated by combined microwave-hot-air drying. Chin. Soc. Agric. Eng. 28, 280–286 (2012)

    Google Scholar 

  10. J. Bondaruk, M. Markowski, B.W. Wioletta, Effects of drying conditions on the quality of vacuum-microwave dried potato cubes. J Food Eng 81, 306–312 (2007)

    Google Scholar 

  11. N. İzli, G. Yıldız, H. Ünal, E. Isık, V. Uylaşer, Effect of different drying methods on drying characteristics, color, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.). Int. J. Food Sci. Technol. 49, 9–17 (2014)

    Google Scholar 

  12. G.H. Zhao, R.F. Zhang, L. Liu, Y.Y. Deng, Z.C. Wei, Y. Zhang et al., Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) hassk berries. LWT Food Sci. Technol. 79, 260–266 (2017)

    CAS  Google Scholar 

  13. Editorial Committee of Chinese Flora, Chinese Academy of Sciences (1984) Chinese flora, Myrtaceae, Rhodomyrtus (DC.) Reich, vol. 53, 1nd edn. Science Press, Beijing, p 121

  14. A. Femenia, C. Rossello, A. Mulet, J. Canellas, Chemical composition of bitter and sweet apricot kernels. J. Agric. Food Chem. 43, 356–361 (1995)

    CAS  Google Scholar 

  15. National Health and Family Planning Commission (2014) GB31624 Food safety national standard food additive natural carotene. National Health and Family Planning Commission, Beijing (2014)

  16. C.F. Chau, Y.T. Wang, Y.L. Wen, Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chem. 100, 1402–1408 (2007)

    CAS  Google Scholar 

  17. M.C. Zhang, J. Zhang, S. Shrestha, Study on the preparation technology of superfine ground powder of Agrocybe chaxingu Huang. J. Food Eng. 67, 333–337 (2005)

    Google Scholar 

  18. Z.Q. Gong, M. Zhang, A.S. Mujumdar, J.C. Sun, Spray drying and agglomeration of instant bayberry powder. Dry. Technol. 26, 116–121 (2008)

    CAS  Google Scholar 

  19. S.H. Kim, Y.J. Choi, H. Lee, S.H. Lee, J.B. Ahn, B.H. Noh et al., Physicochemical properties of jujube powder from air, vacuum, and freeze drying and their correlations. J. Korean Soc. Appl. Biol. Chem. 55, 271–279 (2012)

    CAS  Google Scholar 

  20. A. Femenia, A.C. Lefebvre, J.Y. Thebaudin, J.A. Robertson, C.M. Bourgeois, Physical and sensory properties of model foods supplemented with cauliflower fiber. J. Food Sci. 62, 635–639 (1997)

    CAS  Google Scholar 

  21. C.F. Chau, Y.L. Huang, Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of citrus sinensis L. Cv. Liucheng. J. Agric. Food Chem. 51, 2615–2618 (2003)

    CAS  PubMed  Google Scholar 

  22. L. Gallo, J.M. Llabot, D. Allemandi, V. Bucalá, J. PiňA, Influence of spray-drying operating conditions on Rhamnus purshiana (Cáscara sagrada) extract powder physical properties. Powder Technol. 208, 205–214 (2011)

    CAS  Google Scholar 

  23. Q.H. Gao, C.S. Wu, J.G. Yu, M. Wang, Y.J. Ma, C.L. Li, Textural characteristic, antioxidantactivity, sugar, organic acid, and phenolic profiles of 10 promising jujube (Ziziphus jujuba Mill.) selections. J. Food Sci. 77, 1218–1225 (2012)

    Google Scholar 

  24. D.G. Ruiz, M.J. Marinez, A. Chiralt, Modelling of dehydratinrehy dration of orange slices in combined microwave air drying. Innov. Food Sci. Emerg. Technol. 4, 203–209 (2003)

    Google Scholar 

  25. M.K. Krokida, Z.B. Maroulis, G.D. Saravacos, The effect of the method of drying on the color of dehydrated products. Int. J. Food Process. Technol. 36, 53–59 (2001)

    CAS  Google Scholar 

  26. A.K. Bejar, N. Kechaou, N.B. Mihoubi, Effect of microwave treatment on physical and functional properties of orange (Citrus Sinensis) peel and leaves. J. Food Process. Technol. 2, 109–116 (2011)

    Google Scholar 

  27. M. Maskan, Microwave/air and microwave finish drying of banana. J. Food Eng. 44, 71–78 (2000)

    Google Scholar 

  28. E.E. Mejia-Meza, J.A. Yanez, C.M. Remsberg, J.K. Takemoto, N.M. Davies, B. Rasco et al., Effect of dehydration on raspberries: polyphneol and anthocyanin retention, antioxidant capacity and antioadipogenic activity. J. Food Sci. 75, 5–11 (2010)

    Google Scholar 

  29. O.A. Caparino, J. Tang, C.I. Nindo, S.S. Sablani, J.R. Powder, J.K. Fellman, Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. J. Food Eng. 111, 135–148 (2012)

    Google Scholar 

  30. A.K. Bejar, N. Kechaou, N.M. Boudhrioua, Effect of microwave treatment on physical and functional properties of orange (Citrus sinensis) peel and leaves. J. Food Process. Technol. 2, 109–116 (2011)

    Google Scholar 

  31. X.Y. Zhao, Z.B. Yang, G.S. Gai, Y.F. Yang, Effect of superfine grinding on properties of ginger powder. J. Food Eng. 91, 217–222 (2009)

    Google Scholar 

  32. M.F. Arikan, Z. Ayhan, Y. Soysal, O. Esturk, Drying characteristics and quality parameters of microwave dried grated carrots. Food Bioprocess. Technol. 5, 3217–3229 (2012)

    Google Scholar 

  33. W.Q. Yan, M. Zhang, L.L. Huang, A.S. Mujumdar, J.M. Tang, Influence of microwave drying method on the characteristics of the sweet potato dices. J. Food Process. Preserv. 37, 662–669 (2013)

    Google Scholar 

  34. V.K. Yemmireddy, M.S. Chinnan, W.L. Kerr, Y.C. Hung, Effect of drying method on drying time and physico-chemical properties of dried rabbiteye blueberries. LWT Food Sci. Technol. 50, 739–745 (2013)

    CAS  Google Scholar 

  35. S. Chandrasekaran, S. Ramanathan, T. Basak, Microwave food processing—a review. Food Res. Int. 52, 243–261 (2013)

    CAS  Google Scholar 

  36. Á. Calín-Sánchez, A. Figiel, K. Lech, A. Szumny, Á.A. Carbonell-Barrachina, Effects of drying methods on the composition of thyme (Thymus vulgaris L.) essential oil. Dry. Technol. 31, 224–235 (2013)

    Google Scholar 

  37. J. Huang, W.M. Hess, D.J. Weber, A.E. Purceell, C.S. Huber, Scanning electron microscopy: tissue characteristic and starch granule variation of potatoes after microwave and conductive heating. Food Struct. 9, 113–122 (1990)

    Google Scholar 

  38. W.Y. Huang, Y.Z. Cai, H. Corke, M. Sun, Survey of antioxidant capacity and nutritional quality of selected edible and medicinal fruit plants in Hong Kong. J. Food Compos. Anal. 23, 510–517 (2010)

    CAS  Google Scholar 

  39. L.U. Thompson, Y.S. Cho, Chemical composition and functional properties of acylated low phytate rapeseed protein isolate. J. Food Sci. 49, 1584–1586 (1984)

    CAS  Google Scholar 

  40. D.B. Rodriguez-Amaya, Carotenoids: occurrence, properties, and determination, in Encyclopedia of food sciences and nutrition, ed. by B. Caballero (Academic Press, Oxford, 2003), pp. 927–936

    Google Scholar 

  41. A. Santomaso, P. Lazzaro, P. Canu, Powder flowability and density ratios: the impact of granules packing. Chem. Eng. Sci. 58, 2857–2874 (2003)

    CAS  Google Scholar 

  42. M.M. Andrade-Mahecha, D.R. Tapia-Blacido, F.C. Menegalli, Physicalchemical, thermal, and functional properties of achira (Canna indica L.) flour and starch from different geographical origin. Starch 64, 348–358 (2012)

    CAS  Google Scholar 

  43. X. Si, Q.Q. Chen, J.F. Bi, X.Y. Wu, Z.L. Li, Research progress in main functional compounds in raspberry. Research progress in main functional compounds in raspberry. Sci. Technol. Food Ind. (China) 36, 376–381 (2015)

    CAS  Google Scholar 

  44. P. Lewicki, Effect of pre-drying treatment, drying and rehydration on plant tissue properties: a review. Int. J. Food Prop. 1, 1–22 (1998)

    Google Scholar 

  45. H. Feng, J. Tang, Microwave finish drying of diced apples in a spouted bed. J. Food Sci. 63, 679–683 (1998)

    CAS  Google Scholar 

  46. E. García-Martínez, M. Igual, M.E. Martín-Esparza, N. Martínez-Navarrete, Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food Bioprocess. Technol. 6, 3247–3255 (2013)

    Google Scholar 

  47. L.A. Kuntz, Fiber: from frustration to functionality. Food Prod. Des. 2, 91–108 (1994)

    Google Scholar 

  48. P. Escalada, N.M. Ponce, C.A. Stortz, L.N. Gerschenson, A.M. Rojas, Composition and functional properties of enriched fibre products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret). LWT Food Sci. Technol. 40, 1176–1185 (2007)

    Google Scholar 

  49. A. Caprez, Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. J. Cereal Sci. 3, 233–239 (1986)

    Google Scholar 

  50. E. Aydin, D. Gocmen, The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour. LWT Food Sci. Technol. 60, 385–392 (2014)

    Google Scholar 

  51. S. Jaya, H. Das, Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. J. Food Eng. 63, 125–134 (2004)

    Google Scholar 

  52. E. Ropelewska, Thermal properties of fresh and dried cranberry (Vaccinium macrocarpon) fruits determined by differential scanning calorimetry and thermogravimetric analysis. J. Food Process. Eng. (2019). https://doi.org/10.1111/jfpe.13061

    Article  Google Scholar 

  53. R.K. Toor, G.P. Savage, Antioxidant activity in different fractions of tomatoes. Food Res. Int. 38, 487–494 (2005)

    CAS  Google Scholar 

  54. C. Sánchez-Moreno, L. Plaza, B. DeAncos, B.O. Martin, M.P. Cano, Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J. Agric. Food Chem. 53, 4403–4409 (2005)

    PubMed  Google Scholar 

  55. J. Pérez-Jiméneza, S. Arranza, M. Taberneroa, M.E. Díaz-Rubioa, J. Serranob, I. Goñib et al., Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of results. Food Res. Int. 41, 274–285 (2008)

    Google Scholar 

  56. M. Çam, Y. Hisil, G. Durmaz, Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chem. 112, 721–726 (2009)

    Google Scholar 

  57. O.I. Aruoma, Methodological considerations for characterizing 494 potential antioxidant actions of bioactive components in plant foods. Mutat. Res. 523–524, 9–20 (2003)

    PubMed  Google Scholar 

  58. A.D. Caro, A. Piga, I. Pinna, P.M. Fenu, M. Agabbio, Effect of drying conditions and storageperiod on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. J. Agric. Food Chem. 52, 4780–4784 (2004)

    PubMed  Google Scholar 

  59. T. Vashisth, R.K. Singh, R.B. Pegg, Effects of drying on the phenolics content and antioxidant activity of muscadine pomace. LWT Food Sci. Technol. 44, 1649–1657 (2011)

    CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by Guangxi Normal University (2018BQ016).

Author information

Authors and Affiliations

  1. College of Life Sciences, Guangxi Normal University, Guilin, 541004, China

    Guanghe Zhao & Haiyu Luo

  2. Guilin Food and Drug Inspection Institute, Guilin, 541012, China

    Congying Hu

Authors
  1. Guanghe Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Congying Hu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Haiyu Luo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Guanghe Zhao or Haiyu Luo.

Ethics declarations

Conflict of interest

There is no conflict of interests regarding the publication of this article.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zhao, G., Hu, C. & Luo, H. Effects of combined microwave-hot-air-drying on the physicochemical properties and antioxidant activity of Rhodomyrtus tomentosa berry powder. Food Measure 14, 1433–1442 (2020). https://doi.org/10.1007/s11694-020-00393-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00393-5

Keywords

Search

Navigation