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Journal articles on the topic 'Freeze dried L'

Author: Grafiati

Published: 3 June 2025

Last updated: 20 July 2025

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1

ZHANG, QIANYING, YINGJIAN LU, XIAOXI LIU, XIAOMEI BIE, FENGXIA LV, and ZHAOXIN LU. "Preservative Effect of Food-Based Fermentate from Lactobacillus acidophilus NX2-6 on Chilled Pork Patties." Journal of Food Protection 77, no. 3 (2014): 459–65. http://dx.doi.org/10.4315/0362-028x.jfp-13-359.

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The food-based fermentate (FBF) from Lactobacillus acidophilus NX2-6 has a broad-spectrum antibacterial activity but has not previously been reported as a food preservative. Experiments were conducted to assess its application as a preservative in pork patties. The effect of freeze-dried FBF on the microbiological parameters, physicochemical changes, and sensory evaluations of chilled pork patties stored for 15 days at 4°C was investigated. The five treatments evaluated included a control (meat only), nisin (meat plus 0.5% nisin), L.1 (meat plus 2% freeze-dried FBF), L.2 (meat plus 4% freeze-d

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2

Alwafa, Reem Abu, Samer Mudalal, Faisal Shraim, and Gianluigi Mauriello. "Comparison between Quality Traits of Solar-Dried and Freeze-Dried Origanum syriacum L. (Za’atar)." Plants 11, no. 9 (2022): 1110. http://dx.doi.org/10.3390/plants11091110.

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There is growing interest in Origanum syriacum due to attractive culinary applications and functional properties. Solar drying is the most common conventional method for drying Origanum syriacum L. (Za’atar) in Mediterranean region. This study aimed to evaluate the quality traits of solar dried za’atar in comparison to freeze dried za’atar. Proximate composition (moisture, protein, fat, fiber, carbohydrates, and ash), color index (L*a*b*), macro and microstructure, sensory, and microbiological characteristics were evaluated. Solar dried za’atar exhibited significantly lower fat content (1.10 v

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3

Araújo, Caroliny Mesquita, Karoliny Brito Sampaio, Francisca Nayara Dantas Duarte Menezes, et al. "Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage." Microorganisms 8, no. 1 (2020): 96. http://dx.doi.org/10.3390/microorganisms8010096.

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This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and

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4

Sukarminah, Een, Endah Wulandari, Debby Moody Sumanti, Efri Mardawati, Elazmanawati Lembong, and Okta Paulia. "The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour." Journal of Industrial and Information Technology in Agriculture 1, no. 2 (2017): 36. http://dx.doi.org/10.24198/jiita.v1i2.14514.

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Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%,

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5

Kamil, R. Z., R. Yanti, A. Murdiati, M. Juffrie, and E. S. Rahayu. "Microencapsulation of indigenous probiotic Lactobacillus plantarum Dad-13 by spray and freeze-drying: strain-dependent effect and its antibacterial property." Food Research 4, no. 6 (2020): 2181–89. http://dx.doi.org/10.26656/fr.2017.4(6).280.

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Lactobacillus plantarum Dad-13 is a potential probiotic candidate, and microencapsulation is the method for extending its shelf-life. Furthermore, spray or freeze -drying is a common method for microencapsulation, and its effect on the stability of probiotic is strain-dependent. This research was aimed to evaluate the strain-dependent effect of probiotic microencapsulation and to choose a suitable method for further research. In this research, for strain-dependent analysis, L. plantarum strain Mut-7 was used as a comparison. Probiotics were encapsulated with 10% (w/v) skim milk and 1 % (w/v) s

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6

Krzykowski, Andrzej, Dariusz Dziki, Stanisław Rudy, et al. "Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.)." Processes 11, no. 3 (2023): 750. http://dx.doi.org/10.3390/pr11030750.

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Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on the kinetics of the freeze-drying of MF and the effect of the process temperature on the properties of dried fruits. The objective of this study was to ascertain how freeze-drying (FD) and air-drying temperature affected the kinetics of dehydration and chosen physicochemical parameters of MF. Both temperature and dehydration methods significantly influenced the drying rate and properties of MF. The Midilli model was the best fitted to the experi

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7

Antal, Tamás. "Effect of different drying techniques on the drying time and energy of blueberry." Analecta Technica Szegedinensia 15, no. 1 (2021): 23–30. http://dx.doi.org/10.14232/analecta.2021.1.23-30.

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Blueberries (Vaccinium corymbosum L.) were dried combining vacuum, infrared, hot-air and freeze drying technologies. In this paper, examined the drying time and energy consumption of dewatering methods. The rehydration as a physical property were evaluated in dried blueberries. Combination of vacuum dried and freeze dried blueberries had higher rehydration ratio, followed by the single freeze drying, combination of hot-air drying and freeze drying, and infrared-freeze drying methods. The performance evaluation indicated that combination drying of blueberries at two-stage infrared-freeze drying

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8

Yildiz, Gulcin, and Oguzhan Barel. "THE EFFECT OF ULTRASOUND PRE-TREATMENT ON THE COLOR, ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT OF FREEZE-DRIED BANANA SLICES." Latin American Applied Research - An international journal 54, no. 3 (2024): 329–35. http://dx.doi.org/10.52292/j.laar.2024.3225.

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This study was conducted to evaluate the effects of non-thermal ultrasound treatment applied as a pre-treatment at different times on the physicochemical properties of freeze-dried banana samples. Color values (L*, a*, b*), rehydration rate, dry matter and bioactive compounds of freeze-dried bananas with ultrasound pre-treatment were compared with the freeze-dried bananas with no pre-treatment as well as fresh banana samples. All banana samples that were subjected to ultrasound pre-treatment showed better results compared to the samples with no ultrasound pre-treatment. The highest dry matter

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9

Sulabo, A. S. L., M. E. L. Villasanta, K. G. Hermo, R. A. Lascano, L. S. Collado, and G. M. O. Babaran. "Storage stability of freeze-dried Lactobacillus plantarum S20 starter culture as affected by various formulations of drying medium, and its fermentation characteristics in mung bean (Vigna radiata L.) slurry was studied by Sulabo et al." Food Research 4, no. 4 (2020): 964–75. http://dx.doi.org/10.26656/fr.2017.4(4).361.

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Development of an active starter culture is essential in the production of safe and highquality fermented foods. Freeze-drying is an effective microbial cell immobilization technology intended to produce active and stable starter cultures for long-term storage. To determine the influence of various drying medium formulations with mung bean powder and disaccharides on the viability of L. plantarum S20 during freeze-drying and subsequent storage at 6±2°C and 30±1°C, three treatments of drying medium consisting of mung bean powder without disaccharides (MBP), MBP with 5% (w/v) trehalose (MBP+T),

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10

Selaledi, Letlhogonolo, and Monnye Mabelebele. "The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm (Tenebrio molitor L.)." Insects 12, no. 4 (2021): 333. http://dx.doi.org/10.3390/insects12040333.

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To preserve the quality of the yellow mealworm, different drying methods are being explored by farmers and processors. However, the energy costs associated with these methods are usually high for smallholder insect-rearing farmers. Thus, the core aim of this study was to investigate different drying procedures and their impact on the chemical composition of yellow mealworm larvae. Yellow mealworms (exposed to sun, oven and freeze drying) were later analyzed for their chemical composition and body color. Crude protein (CP) content of freeze and oven-dried mealworms were similar (p > 0.05), b

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11

Cvetkova, Marina, Dace Bandere, Liga Lauberte, Santa Niedra та Renāte Teterovska. "Polyphenol Content, Antiradical Properties, and α-Amylase Inhibition Activity of Vaccinium myrtillus L. (Bilberry) and Vaccinium vitis—idaea L. (Lingonberry) Leaf and Aerial Parts Extracts". Applied Sciences 14, № 12 (2024): 5237. http://dx.doi.org/10.3390/app14125237.

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The utilisation of medicinal plants has gained importance due to emerging drug resistance in diseases, including type 2 diabetes mellitus (T2DM). Vaccinium myrtillus (VM) and Vaccinium vitis-idaea (VV) are particularly noteworthy as their leaves and aerial parts (no flowering leaves with stems) are rich in polyphenols and antioxidants with potential positive impacts on blood sugar levels. The aim of this study was to compare the chemical composition, antiradical, and α-amylase inhibitory activities of the leaves and aerial parts of the Latvian VM and VV. Two samples of VM and two samples of VV

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Cvetkova, Marina, Dace Bandere, Liga Lauberte, Santa Niedra та Renāte Teterovska. "Polyphenol Content, Antiradical Properties, and α-Amylase Inhibition Activity of Vaccinium myrtillus L. (Bilberry) and Vaccinium vitis-idaea L. (Lingonberry) Leaf and Aerial Parts Extracts". Applied sciences 14, № 12 (2024): 5237. https://doi.org/10.3390/app14125237.

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The utilisation of medicinal plants has gained importance due to emerging drug resistance in diseases, including type 2 diabetes mellitus (T2DM). Vaccinium myrtillus (VM) and Vaccinium vitis-idaea (VV) are particularly noteworthy as their leaves and aerial parts (no flowering leaves with stems) are rich in polyphenols and antioxidants with potential positive impacts on blood sugar levels. The aim of this study was to compare the chemical composition, antiradical, and α-amylase inhibitory activities of the leaves and aerial parts of the Latvian VM and VV. Two samples of VM and two samples

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13

Krzykowski, Andrzej, Dariusz Dziki, Stanisław Rudy, Urszula Gawlik-Dziki, Emilia Janiszewska-Turak, and Beata Biernacka. "Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits." Processes 8, no. 10 (2020): 1265. http://dx.doi.org/10.3390/pr8101265.

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The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was carried out at the temperatures of 25 °C, 40 °C, and 60 °C, whereas freeze–drying was carried out at the temperatures of 20 °C, 40 °C, and 60 °C of the heating shelves and at the pressure of 63 Pa in the lyophilizer chamber. The drying kinetics were best described by the Midilli model for both drying methods. An increase of the drying temp

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14

Fauzan, Muhamad, Dewi Indriyani Roslim, Anna Safarrida, Herman Herman, and Wahyu Lestari. "Effect of Drying Methods on the Total Phenolic of Maman Plant (Cleome gynandra L.) from Riau." Jurnal Biologi Tropis 24, no. 2 (2024): 193–98. http://dx.doi.org/10.29303/jbt.v24i2.6680.

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Maman plant (Cleome gynandra L.) is an underutilised leafy vegetable that has a high nutritive value and contains phenolic compounds that are essential in reducing or preventing the occurrence of chronic and infectious diseases. In this study, we investigate the effect of drying methods on the total phenolic content of maman plant from Riau. The drying treatment process for maman leafs was tried using three methods: room air-dried without sunlight exposure at 21-24oC for seven days, freeze-dried at -40oC for four days, and oven-drying at 40oC for three days. Freeze-dried maman leafs exhibited

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15

Mudalal, S., and N. Abu-Khalaf. "Electronic nose to differentiate between several drying techniques for Origanum syriacum leaves." Food Research 5, no. 6 (2021): 260–65. http://dx.doi.org/10.26656/fr.2017.5(6).125.

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Dried oregano (Origanum syriacum L.) is a common product in the Mediterranean diet and it has wide culinary applications. The quality and functional ingredients profile of oregano is highly affected by drying technology. This study was aimed to discriminate different quality traits of air, solar, and freeze-dried oregano by employing electronic nose (e-nose), chromameter, and sensory analysis. E-nose signals were analysed by using multivariate data analysis (MVDA). Our findings showed that the e-nose signal exhibited different clusters for all groups by using principal component analysis (PCA)

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16

Bogusz, Radosław, Joanna Bryś, Anna Onopiuk, et al. "The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae." Molecules 29, no. 15 (2024): 3679. http://dx.doi.org/10.3390/molecules29153679.

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The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow me

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17

Engelhardt, Layla, Tobias Pöhnl, and Susanne Neugart. "Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing." Plants 11, no. 20 (2022): 2710. http://dx.doi.org/10.3390/plants11202710.

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Urtica dioica L. and Aegopodium podagraria L., also known as stinging nettle and ground elder, are edible wild green vegetables rich in bioactive and antioxidant polyphenols, vitamins, and minerals. Antioxidant activity assays (TEAC-, DPPH-, and TPC-assay) in combination with HPLC measurements, to qualify and quantify their chemical compositions, were used. Firstly, the drying methods affected the antioxidant activity of further processing stages, and outcomes were dependent on the species. Secondly, cooking increased the antioxidant activity due to higher concentrations of bioactive compounds

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18

Jawad, Muhammad, Stephen T. Talcott, Angela R. Hillman, and Robert G. Brannan. "A Comprehensive Polyphenolic Characterization of Five Montmorency Tart Cherry (Prunus cerasus L.) Product Formulations." Foods 14, no. 7 (2025): 1154. https://doi.org/10.3390/foods14071154.

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The Montmorency tart cherry (Prunus cerasus L., MTC) polyphenols may contribute to reduced inflammation and oxidative stress biomarkers in the body. However, a comprehensive polyphenolic profile of MTC products is lacking. This study provides a comparative analysis of the polyphenolic distribution of individual anthocyanins, flavonols, flavanols, hydroxycinnamic acids, and hydroxybenzoic acids in five MTC products (frozen raw fruit, freeze-dried powder, sweet dried fruit, unsweetened dried fruit, juice concentrate). Twenty-three polyphenols were detected, and 21 were positively identified. Res

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Adetoro, Adegoke Olusesan, Umezuruike Linus Opara, and Olaniyi Amos Fawole. "Effect of Hot-Air and Freeze-Drying on the Quality Attributes of Dried Pomegranate (Punica granatum L.) Arils During Long-Term Cold Storage of Whole Fruit." Agriculture 10, no. 11 (2020): 493. http://dx.doi.org/10.3390/agriculture10110493.

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This study investigated the effect of hot-air and freeze-drying on the physicochemical, phytochemical and antioxidant capacity of dried pomegranate arils during long-term cold storage (7 ± 0.3 °C, with 92 ± 3% relative humidity) of whole fruit over a single experiment. Extracted arils were processed at monthly intervals during 12 weeks of cold storage of whole fruit. After the 12-week storage period, hot-air and freeze-dried arils showed the least (3.02) and highest (23.6) total colour difference (TCD), respectively. Hot-air dried arils also contained 46% more total soluble solids (TSS) than f

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Acevska, Lela, Kristina Mladenovska, Tanja Petreska Ivanovska, et al. "Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature." Macedonian Pharmaceutical Bulletin 52 (2006): 17–24. http://dx.doi.org/10.33320/maced.pharm.bull.2006.52.003.

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Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature The aim of the work was to investigate the behaviour of L. casei and the effect of sorbitol on its viability during fermentation in soymilk drink. Values for pH, ranging from 6.82 to 3.42 in the soymilk drink without sorbitol and from 6.74 to 3.41 in the drink with sorbitol were noted during 72 h of fermentation at 25oC. The corresponding values for titratable acidity ranged from 0.071% to 0.758% and from 0.073% to 0.761%, respectively. Soymilk was found

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Aryaee, Hadis, Peiman Ariaii, Davood Zare, Saeed Mirdamadi, and Shahram Naghizadeh Raeisi. "Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying." Journal of Food Processing and Preservation 2023 (July 26, 2023): 1–11. http://dx.doi.org/10.1155/2023/5597647.

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The physicochemical properties and the survival of Lactiplantibacillus plantarum mixed with blend of fruit juice powders dried by spray and freeze drying methods were investigated. A formula containing maltodextrin 14% and malt extract 6% as a carrier and juices of red grape 20.4%, mulberry 75.6%, and strawberry 4.0% along with the bacterium (Lpb. plantarum) with 3 × 10 9 CFU/mL were dried by spray drying and freeze drying methods, separately. The physicochemical properties including color attribute, nutritional properties of the powders such as antioxidant, and phenolic content were measured.

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22

Aleksieiev, Andrii, Marcin Masłowski, Magdalena Efenberger-Szmechtyk, and Krzysztof Strzelec. "The Influence of Freeze-Dried Alcohol-Water Extracts from Common Yarrow (Achillea millefolium L.) and German Chamomile (Matricaria chamomilla L.) on the Properties of Elastomer Vulcanizates." International Journal of Molecular Sciences 23, no. 23 (2022): 15048. http://dx.doi.org/10.3390/ijms232315048.

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This research work aimed to investigate the properties of freeze-dried extracts from Matricaria chamomilla L. and Achillea millefolium L. and to perform a characterization of their impact on the natural rubber-based vulcanizates. First, extracts were prepared in three different solvents at selected volume ratios: water (100), water-methanol (50/50), and water-ethanol (50/50). Next, the freeze-drying of extracts was established and then obtained bio-additives were introduced to the rubber mixtures. Freeze-dried extracts were investigated by UV-VIS diffuse reflectance spectroscopy, Fourier Trans

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Ebrahimi, Peyman, Dasha Mihaylova, Christine Mayr Marangon, Luca Grigoletto, and Anna Lante. "Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves." Molecules 27, no. 22 (2022): 8110. http://dx.doi.org/10.3390/molecules27228110.

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To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to de

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Thi Quynh Thai, Nhu, Huy Nguyen Manh, Thanh Van Tran, and Anh Tuan Le. "Formulation of chewing gum containing Lactobacillus brevis NB10." MedPharmRes 7, no. 2 (2022): 13–24. http://dx.doi.org/10.32895/ump.mpr.7.2.2.

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Introduction: Lactobacillus brevis NB10 isolated from human saliva, showed in vitro effect on inhibiting the growth and the biofilm formation of Streptococcus mutans - a major pathogen that initiates dental plaque and caries. Formulation of chewing gum containing L. brevis NB10 is the next step in using this probiotic for the prevention of dental diseases related to S. mutans. Methods: Cryoprotectants such as sorbitol, mannitol, xylitol, lactose, maltodextrin, skim milk and potassium ascorbate were selected to formulate the freeze-dried powder containing L. brevis NB10. Next, the freeze-dried

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Rattanaburee, P., T. Amnuaikit, N. Radenahmad, and J. Puripattanavong. "Phytochemical Study and its Quantity and Quality of Fresh and Freeze-Dried Young Coconut Juice (Cocos nucifera L.)." Advanced Materials Research 884-885 (January 2014): 490–93. http://dx.doi.org/10.4028/www.scientific.net/amr.884-885.490.

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Young coconut juice (YCJ) from aromatic green dwarf variety fruit of Cocos nucifera L. (Family Arecaceae) is high valuated because of its nutritional and pharmacological properties (wound healing, anti-Alzheimer, anti aging). Due to the storage and handling problems, YCJ has been prepared in dry form by freeze-drying process in this study. The % yield of freeze-dried YCJ powder was 6.62 ± 0.28 %. Both of them (fresh and freeze-dried YCJ) were further studied on phytochemical, physical, chemical and microbiological properties. The results showed that β-sitosterol was isolated and identified by

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Chimsook, Thitiphan. "Effect of freeze drying and hot air drying methods on quality of cordycepin production." MATEC Web of Conferences 192 (2018): 03001. http://dx.doi.org/10.1051/matecconf/201819203001.

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This study determined the effect of drying methods including hot air drying and freeze drying on the quality of cordycepin production from Cordyceps militaris. The fruiting bodies and mycelium of C. militaris were used as the raw material. For hot air drying was performed at 55 °C for 24 hrs. Whereas the freeze drying was carried out under vacuum at 140 L min-1 for 48 hours. The bioactive compound extracted from dried powder of C. militaris from two drying methods was investigated. The results showed that both cordycepin and adenosine extracted from freezed drying sample had higher value than

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Huopalahti, Rainer, Eila Kesälahti, and Reino Linko. "Effect of hot air and freeze drying on the volatile compounds of dill (Anethum graveolens L.) herb." Agricultural and Food Science 57, no. 2 (1985): 133–38. http://dx.doi.org/10.23986/afsci.72194.

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Volatile compounds of fresh, hot air dried and freeze dried dill (Anethum graveolens L.) herb were studied by gas chromatography-mass spectrometry. Of the 25 volatile components identified, 16 the most abundant compounds were analysed quantitatively. The major primary aroma compounds were α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran,β-phellandrene, limonene, α-pinene, p-cymene and myristicin. Severe loss of these components occured during the drying of dill. E.g. the retention of the benzofuranoid, the most important aroma component of the dill herb, was from trace to 1.3 % i

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IGNACZAK, ANNA, EWELINA MASIARZ, MARTYNA MAKOWSKA, and HANNA KOWALSKA. "KSZTAŁTOWANIE WŁAŚCIWOŚCI PRZEKĄSKI Z TOPINAMBURU HELIANTHUS TUBEROSUS L. WYTWARZANEJ METODAMI OSMOTYCZNEGO ODWADNIANIA I SUSZENIA." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 29, no. 3 (2022): 85–99. http://dx.doi.org/10.15193/zntj/2022/132/425.

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Background. Growing consumer awareness of food consumption and expectations related to its quality and health of food in a daily diet, including for people with various health problems, point to the need to look for new directions in food production, such as dried Jerusalem artichoke snacks. The aim of the work was to examine the effect of osmotic dehydration and drying methods on the selected properties of dried Jerusalem artichoke. The research material comprised Jerusalem artichoke tubers. Fresh Jerusalem artichoke, initially dehydrated in an osmotic dehydration process in 60 % sucrose solu

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Kumari, Vandna, Narendra Kumar, Surajit Mandal, and Subrota Hati. "Production, survival, and storage study of freeze and spray dried Lactococcuslactis using whey asprotectant." Indian Journal of Dairy Science 76, no. 3 (2023): 246–51. http://dx.doi.org/10.33785/ijds.2023.v76i03.006.

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The present research was hypothesized that preservation of bacterial cell with higher viability by drying methodologies is a challenging process as L. lactis ssp. lactis, is heat sensitive bacteria. Thus, drying conditions must be mild enough to avoid damaging them but sufficiently efficient to yield a powder with moisture content below 4%, which is desirable for storage stability. To overcome the lack of moisture sweet whey was used as protective medium for freeze and spray drying of L. lactis ssp. lactis. The present study was designed to evaluate the survival and storage stability of freeze

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Souza, Laura Aline Zanelatto, Heder José D’Avila Lima, Renata Aparecida Martins, et al. "Egg yolk colour and retinol concentration of eggs from laying hens fed diets containing carrot and beetroot meal." Czech Journal of Animal Science 64, No. 9 (2019): 395–403. http://dx.doi.org/10.17221/54/2019-cjas.

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Compounds such as pigments, antioxidants, and pro-vitamins A are found in carrots and beetroots and could increase the nutritional value of eggs when added to diets for laying hens. This research evaluated retinol concentrations and egg yolk colour with addition of freeze-dried carrot (Daucus carota L.) and beetroot (Beta vulgaris L.) meal in the diets of 240 Hisex Brown laying hens. The hens were distributed in a completely randomized design in five groups according to five experimental diets: (1) maize and soybean meal; (2) sorghum and soybean meal; (3) sorghum and soybean meal plus 0.8% of

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Hirsjärvi, Samuli, Leena Peltonen, Laura Kainu, and Jouni Hirvonen. "Freeze-Drying of Low Molecular Weight Poly(L-lactic acid) Nanoparticles: Effect of Cryo- and Lyoprotectants." Journal of Nanoscience and Nanotechnology 6, no. 9 (2006): 3110–17. http://dx.doi.org/10.1166/jnn.2006.439.

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The chemical and physical stability of polymeric nanoparticles is poor in aqueous suspensions, and the drying of these particles is often problematic. In the present study, the stability of freeze-dried low molecular weight poly(L-lactic acid) (PLA) nanoparticles was enhanced by adding glucose and/or lactose to the formulation as cryo- and lyoprotectants, respectively. Also the effect of an extra stabilizer, Tween 80, was studied. The best freeze-dried PLA nanoparticle formulations were achieved, when glucose and lactose were added in combination so that the amount of lactose was double the am

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Putri, R. M., Jumeri, and M. A. F. Falah. "Effects of osmotic dehydration pre-treatment on process and quality of freeze-dried strawberries (Fragaria x ananassa var. Mencir)." IOP Conference Series: Earth and Environmental Science 1200, no. 1 (2023): 012030. http://dx.doi.org/10.1088/1755-1315/1200/1/012030.

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Abstract The freeze-drying of fruits is one alternative to increase the added value of fresh fruit, extend the shelf life which the product, and still have properties like fresh fruit. Osmotic dehydration pre-treatment can be applied before drying techniques to produce a new product, maintain nutritional and sensory quality, and improve the drying process. In this research, the effects of osmotic dehydration on freeze-drying performance and the quality characteristics of freeze-dried strawberries were evaluated. Freeze-dried strawberries were made using fresh strawberries without pre-treatment

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Telaumbanua, A. S., J. N. W. Karyadi, Pravitajaty, A. N. I. Kusumastuti, K. Ma’Rufah, and D. Ayuni. "Physical quality analysis of drying beluntas leaves (Pluchea indica L.) using variations of drying methods." IOP Conference Series: Earth and Environmental Science 922, no. 1 (2021): 012053. http://dx.doi.org/10.1088/1755-1315/922/1/012053.

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Abstract Beluntas leaves are medicinal plants with pharmacological effects, such as antioxidant, antidiarrheal, antidiabetic, and antibacterial. Drying is one of the processes before the beluntas leaves are consumed. However, drying could degrade the quality of beluntas leaves. This research aims to investigate the impact of drying conditions on the physical qualities of dried beluntas leaves. Beluntas leaves with a moisture content of 83-90% were dried using drying methods, namely the greenhouse effect dryer (ERK), cabinet dryer (CD) at 40, 50, 60, and 70°C, and freeze dryer (FD) at 35, 45, a

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Fante, Luciane, and Caciano Pelayo Zapata Noreña. "Quality of hot air dried and freeze-dried of garlic (Allium sativum L.)." Journal of Food Science and Technology 52, no. 1 (2013): 211–20. http://dx.doi.org/10.1007/s13197-013-1025-8.

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Nowak, Dorota, and Ewa Jakubczyk. "Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties." Foods 11, no. 16 (2022): 2407. http://dx.doi.org/10.3390/foods11162407.

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The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with range of pulses from 0 to 160 and the intake energy from 0 to 1327 kJ·g−1. Apples with and without PEF treatment were frozen with different rates and the freeze-dried. The water content, water activity and colour attributes of freeze-dried apples were investigated. Regression analysis and fitting proced

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Tkaczewska, Joanna, Maciej Wielgosz, Piotr Kulawik, and Marzena Zajac. "The effect of drying temperature on the properties of gelatin from carps (Cyprinus carpio) skin." Czech Journal of Food Sciences 37, No. 4 (2019): 246–51. http://dx.doi.org/10.17221/128/2018-cjfs.

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The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and then dried in 4 different temperatures: 50, 70, 80°C and freeze-dried. The electrophoresis and functional properties of gelatines were investigated. Freeze drying allowed to obtain a high gelling force, and all other methods did not give satisfactory results. The proteins in gelatines dried at higher temperatures separated by electrophoresis gave s

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OLESIŃSKA, KATARZYNA, KAMIL WILCZYŃSKI, and KLAUDIA KAŁWA. "The effect method of preservation on selected bioactive compounds and antioxidant activity in blackthorn fruits (Prunus spinosa L.)." Agronomy Science 73, no. 3 (2018): 45–54. http://dx.doi.org/10.24326/asx.2018.3.5.

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The effect of freezing (M), freeze drying (L) and convection drying (S) of blackthorn fruits on the content of selected bioactive compounds and antioxidant properties compared to the control sample – fresh fruit (PK), was tested. Changes in the content of flavonoids, anthocyanins, pectins, general acidity and the ability to reduce the DPPPH radical, were determined. The obtained results showed that the freeze-dried fruits had the highest content of anthocyanins and flavonoids, respectively 0.07 and 0.17%. Pectin contents in freeze-dried and convectively dried fruits were similar at the level o

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Téllez-Pérez, Carmen, Anaberta Cardador-Martínez, Viridiana Tejada-Ortigoza, Marla C. Soria-Mejía, Iván Balderas-León, and Maritza Alonzo-Macías. "Antioxidant Content of Frozen, Convective Air-Dried, Freeze-Dried, and Swell-Dried Chokecherries (Prunus virginiana L.)." Molecules 25, no. 5 (2020): 1190. http://dx.doi.org/10.3390/molecules25051190.

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Chokecherry (Prunus virginiana L.) is rich in bioactive molecules as phenolics, which can act as antioxidants, anti-inflammatory, anticancer, among others; however, due to its high perishability, most of this fruit is wasted. Freezing and sun drying have been the most adopted techniques to avoid its postharvest deterioration. Nevertheless, both processes have presented some drawbacks as high storage costs and losses of bioactive molecules. Therefore, to preserve these molecules, this study compared the impact of convective airflow drying (CAD), freezing (FR), freeze drying (FD), and swell dryi

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LI, HAIPING, MEIJUN LU, HONGFANG GUO, WEI LI, and HEPING ZHANG. "Protective Effect of Sucrose on the Membrane Properties of Lactobacillus casei Zhang Subjected to Freeze-Drying." Journal of Food Protection 73, no. 4 (2010): 715–19. http://dx.doi.org/10.4315/0362-028x-73.4.715.

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The purpose of this research was to investigate the influence of sucrose at 2.0, 4.0, and 8.0% as a protectant during freeze-drying on the viability and membrane properties of Lactobacillus casei Zhang. Membrane properties were determined using zeta potential, hydrophobicity, fluidity, and integrity before and after freeze-drying. Exposing L. casei Zhang to sucrose protected it from drastic changes in cell surface electrophoretic mobility and hydrophobicity in contrast with the untreated condition, and the effect was dose related. Sucrose caused an increase in membrane fluidity compared with t

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Ropelewska, Ewa, and Anna Wrzodak. "The Use of Image Analysis and Sensory Analysis for the Evaluation of Cultivar Differentiation of Freeze-Dried and Lacto-Fermented Beetroot (Beta vulgaris L.)." Food Analytical Methods 15, no. 4 (2021): 1026–41. http://dx.doi.org/10.1007/s12161-021-02187-x.

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AbstractThe aim of the research was to compare the possibility of distinguishing the cultivars of processed beetroots using image analysis technique and sensory evaluation. The differentiation of processed samples was tested for freeze-dried beetroot ‘Czerwona Kula’ and ‘Cylindra’, lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’, freeze-dried lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’. The textures from the images of quarters of root slices, as well as sensory attributes evaluated by expert sensory assessors, were determined. The differences in the means of selected textur

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Cendrowski, Andrzej, Marcin Studnicki, and Stanisław Kalisz. "Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace." Applied Sciences 14, no. 2 (2024): 691. http://dx.doi.org/10.3390/app14020691.

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The use of waste brings many environmental and economic benefits to the country. One of the by-products of the fruit industry in Poland is rose fruits pomace. Rose fruit has great nutritional value and is a rich source of beneficial bioactive compounds. The aim of this study was to investigate the effects of temperature (25, 45, and 65 °C), time extraction (15, 30, 45, and 60 min), and different solvents on the recovery of total phenolic compounds (measured by Folin–Ciocalteu) and L-ascorbic acid (measured by the HPLC method) of rose fruits (Rosa rugosa) pomace. Higher temperatures (45 °C and

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Choi, In, Ho Kim, Seung Wi, et al. "Effect of Cation Influx on the Viability of Freeze-Dried Lactobacillus brevis WiKim0069." Applied Sciences 8, no. 11 (2018): 2189. http://dx.doi.org/10.3390/app8112189.

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Extension of the storage stability of freeze-dried lactic acid bacteria is important for industrialization. In this study, the effect of cation influx from soy powder, which contains high amounts of cations, as a cryoprotective agent on the viability of freeze-dried Lactobacillus brevis WiKim0069 was tested. Compared to that in the absence of the soy powder, bacterial viability was significantly higher in the presence of soy powder. Approximately 4.7% of L. brevis WiKim0069 survived in the absence of the protective agent, whereas 92.8% viability was observed in the presence of soy powder. Howe

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Xu, Linlin, Yuxin Song, Daichi Murata, et al. "The Establishment and Application of a Method for the Systematic Evaluation, Screening, and Efficacy Verification of Various Cosmetic Ingredients Based on the Inhibition and Degradation of Advanced Glycation End Products." Cosmetics 12, no. 2 (2025): 43. https://doi.org/10.3390/cosmetics12020043.

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Advanced glycation end products (AGEs) formed via glycation reactions negatively impact skin health by diminishing barrier function and elasticity and causing dullness. This study systematically evaluated the inhibitory and degradative capabilities of 24 cosmetic ingredients against AGEs using BSA-glucose and ELISA-based screening systems. We identified 21 ingredients that inhibit fluorescent AGEs, 22 that degrade AGEs-collagen crosslinks, and 19 with both properties. Further investigation of six key ingredients, including freeze-dried Rosa rugosa powder (Rosa rugosa cv. Plena) and freeze-drie

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Liew, S. Y., Z. Mohd Zin, N. M. Mohd Maidin, H. Mamat, and M. K. Zainol. "Effect of the different encapsulation methods on the physicochemical and biological properties of Clitoria ternatea flowers microencapsulated in gelatine." Food Research 4, no. 4 (2020): 1098–108. http://dx.doi.org/10.26656/fr.2017.4(4).033.

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Clitoria ternatea flowers are known as butterfly pea flowers which contain many bioactive compounds and can be found in tropical countries. However, the bioactive compounds are easily lost when exposed to various environmental conditions. Encapsulation technologies are introduced to provide maximum protection to the encapsulated bioactive compounds. The main objectives of this study were to determine the physicochemical properties of C. ternatea flowers encapsulated in gelatine prepared using different encapsulating methods and the microbiological properties of the best encapsulating methods f

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Kim, Hui Jeong, and Jun Ho Lee. "Physicochemical Properties of Salicornia herbacea Powder as Influenced by Drying Methods." Food Engineering Progress 13, no. 2 (2009): 105–9. http://dx.doi.org/10.13050/foodengprog.2009.13.2.105.

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The effects of drying methods on the physicochemical properties of Salicornia herbacea powder were investigated. Samples prepared by freeze drying showed a significantly higher L*-value but lower a*-value as compared with those prepared by hot-air drying and vacuum drying (p<0.05). Scanning electron micrograph revealed that freeze drying produced more orderly and denser samples than did vacuum and hot-air drying. Water solubility of the freeze-dried sample was significantly higher than those of the other methods while swelling ratio of the same sample was significantly lower than those of o

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Törős, Gréta, József Prokisch, Ferenc Peles, Róbert Nagy, János Nagy, and Áron Béni. "The effect of sous-vide cooking on the antioxidant properties of oyster mushroom (Pleurotus ostreatus L.)." Acta Agraria Debreceniensis, no. 1 (June 3, 2024): 177–84. http://dx.doi.org/10.34101/actaagrar/1/13483.

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Oyster mushrooms (Pleurotus ostreatus L.) are renowned for their antioxidant, antimicrobial, and prebiotic properties. This study explores the antioxidant characteristics, activity, and β-glucan content in freeze-dried mushroom samples, investigating the influence of sous-vide cooking. Uncooked freeze-dried P. ostreatus and three pre-cooked freeze-dried samples (70, 80, 90 °C through 4 hours) were analysed for Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), Radical Scavenging (DPPH), Ferric Reducing Antioxidant Power (FRAP), and β-glucans content via HPLC and Total Dietary Fiber

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Zuiderveen, Grady H., Eric P. Burkhart, and Joshua D. Lambert. "Influence of Postharvest Drying Temperatures on Alkaloid Levels in Goldenseal (Hydrastis canadensis L.)." HortScience 56, no. 2 (2021): 242–43. http://dx.doi.org/10.21273/hortsci15500-20.

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Goldenseal (Hydrastis canadensis L.) is a medicinal forest herb native to Appalachia. Its roots and rhizomes are used as an antimicrobial and for the treatment of intestinal ailments. Three alkaloids–berberine, hydrastine, and canadine–are recognized as the major bioactive constituents in goldenseal. One important postharvest processing step for goldenseal is drying; however, it is not known how drying temperature influences the concentrations of these alkaloids. In this study, pre-emergent (dormant) goldenseal samples were freeze-dried or air-dried at six different temperatures (26.7 to 54.4

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Carbonera, Ara Fatima A., Liezl M. Atienza, Maria Amelita C. Estacio, Sheba Mae M. Duque, Rona Camille M. Lizardo-Agustin, and Katherine Ann T. Castillo-Israel. "Effects of Simulated Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Dehydrated Bignay [Antidesma bunius (L.) Spreng]." Chiang Mai Journal of Science 51, no. 2 (2024): 1–14. http://dx.doi.org/10.12982/cmjs.2024.032.

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Bigna y is a Philippine indigenous berry rich in phenolic compounds with antioxidant activity. This can be dehydrated and used as a functional ingredient, but dehydration followed by digestion results to changes in the bioactive compounds modifying their bioaccessibility. Most bioaccessibility studies are on different fresh berries and fruits while very limited on dried or processed fruits. Thus, this study investigated the effect of simulated digestion on the bioaccessibility of phenolic compounds and antioxidant activity of freeze dried, oven dried, and spray dried bignay as well as cookies

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Alenazi, Mekhled M., Harrison G. Hughes, Cecil Stushnoff, and David G. Holm. "(1) Influence of Storage Temperature and Time in Storage on Pigment Content of Potato (Solanum tuberosum L.)." HortScience 41, no. 4 (2006): 1014B—1014. http://dx.doi.org/10.21273/hortsci.41.4.1014b.

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The influence of storage temperature and length of time in storage on anthocyanin tuber concentration were investigated in seven potato genotypes. These genotypes were cultivars `All Blue' and `Yukon Gold' plus five selections that were various skin/flesh color types of red/red, purple/purple, white/yellow, and two red/yellow types. The red, blue, and purple colors are the result of various anthocyanin compounds. Tubers of the seven genotypes were stored at 4.4 or 10 °C for 0, 4, 6, 8, 10, 12, 16, 20, or 24 weeks. Both fresh and freeze-dried samples of the tubers were evaluated for each temper

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YAHYA, FARIDAH, TAY WEI TENG, and NOR HAYATI IBRAHIM. "EFFECT OF DIFFERENT SOLVENTS AND TEMPERATURES OF EXTRACTION ON CITRAL CONCENTRATION AND ANTIOXIDANT PROPERTIES OF FREEZE-DRIED LEMONGRASS (Cymbopogon citratus) POWDER’S EXTRACT." Malaysian Applied Biology 49, no. 4 (2020): 91–98. http://dx.doi.org/10.55230/mabjournal.v49i4.1596.

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This study aimed to determine the effect of different solvents and temperatures on the citral concentration and antioxidant properties of freeze-dried lemongrass powder extract. Freeze-dried lemongrass powder was extracted using three solvent extractions of hexane, petroleum ether, and methanol at three different temperatures of 27°C, 40°C, and 60°C. Citral concentrations of lemongrass extract were identified and quantified by gas chromatography and flame ionization detector (GC-FID) while antioxidant properties were determined using analysis of total phenolic content, DPPH radical scavenging

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