Literature DB >> 34206407

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention.

Alfredo A Ayala-Aponte1, José D Cárdenas-Nieto1, Diego F Tirado2.   

Abstract

In most cases, conventional drying produces inferior quality products and requires higher drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera gel slabs of 5 and 10 mm thick at 60, 70, 80, and 90 °C, seeking a dry product with high-quality retention. Based on five empirical models, drying kinetics, diffusion coefficient, and activation energy were analyzed. Midilli-Kuck was the best predicting model. Short drying times (55-270 min) were needed to reach 0.10 g water/g solid. In addition, the technique yielded samples with high rehydration capacity (24-29 g water/g solid); high retention of color (∆E, 3.74-4.39); relatively low losses of vitamin C (37-59%) and vitamin E (28-37%). Regardless of the condition of temperature and sample thickness, a high-quality dried Aloe vera gel could be obtained. Compared with other methods, Refractance Window® drying of Aloe vera achieved shorter drying times with higher quality retention in terms of color, vitamins C and E, and rehydration. Finally, the dried Aloe vera gel could be reconstituted to a gel close to its fresh state by rehydration.

Entities:  

Keywords:  color change; fourth generation drying technology; rehydration; vitamin C; vitamin E

Year:  2021        PMID: 34206407     DOI: 10.3390/foods10071445

Source DB:  PubMed          Journal:  Foods        ISSN: 2304-8158


  15 in total

1.  Therapeutic potential of Aloe vera-A miracle gift of nature.

Authors:  Ramesh Kumar; Amit Kumar Singh; Ashutosh Gupta; Anupam Bishayee; Abhay K Pandey
Journal:  Phytomedicine       Date:  2019-06-20       Impact factor: 5.340

2.  Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders.

Authors:  Swathi Sirisha Nallan Chakravartula; Roberto Moscetti; Barbara Farinon; Vittorio Vinciguerra; Nicolò Merendino; Giacomo Bedini; Lilia Neri; Paola Pittia; Riccardo Massantini
Journal:  Foods       Date:  2021-05-21

Review 3.  Aloe vera (L.) Webb.: Natural Sources of Antioxidants - A Review.

Authors:  Marzanna Hęś; Krzysztof Dziedzic; Danuta Górecka; Anna Jędrusek-Golińska; Elżbieta Gujska
Journal:  Plant Foods Hum Nutr       Date:  2019-09       Impact factor: 3.921

Review 4.  Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake.

Authors:  Cecilie Wirenfeldt Nielsen; Turid Rustad; Susan Løvstad Holdt
Journal:  Foods       Date:  2021-01-19

5.  Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium.

Authors:  Lucía Gómez-Limia; Nicolás Moya Sanmartín; Javier Carballo; Rubén Domínguez; José M Lorenzo; Sidonia Martínez
Journal:  Foods       Date:  2021-04-07

6.  Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes.

Authors:  Weipeng Zhang; Chang Chen; Zhongli Pan; Zhian Zheng
Journal:  Foods       Date:  2021-05-01

7.  Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties.

Authors:  Yousef Abbaspour-Gilandeh; Mohammad Kaveh; Hamideh Fatemi; Muhammad Aziz
Journal:  Foods       Date:  2021-05-04

8.  Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour.

Authors:  Huan Bao; Jiaping Zhou; Jinglin Yu; Shujun Wang
Journal:  Foods       Date:  2021-05-18

9.  Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower.

Authors:  Mikel Añibarro-Ortega; José Pinela; Lillian Barros; Ana Ćirić; Soraia P Silva; Elisabete Coelho; Andrei Mocan; Ricardo C Calhelha; Marina Soković; Manuel A Coimbra; Isabel C F R Ferreira
Journal:  Antioxidants (Basel)       Date:  2019-10-01

10.  Concentrating Model Solutions and Fruit Juices Using CO2 Hydrate Technology and Its Quantitative Effect on Phenols, Carotenoids, Vitamin C and Betanin.

Authors:  Alexander Rudolph; Amna El-Mohamad; Christopher McHardy; Cornelia Rauh
Journal:  Foods       Date:  2021-03-16
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