Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane
The present study was aimed to determine the effect of ultrasound pretreatment and different drying methods viz sun drying, solar drying, cabinet drying, vacuum drying, microwave assisted drying and freeze drying on physicochemical, phytochemical activity, rehydration ratio and drying time of the pu...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004437 |
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| author | Tajali Assad Zahida Naseem Sajad Mohd Wani Aisha Sultana Iqra Bashir Tawheed Amin Fauzia Shafi B.S. Dhekale Imtiyaz Tahir Nazki Imtiyaz Zargar A Raouf Malik Tawfiq Alsulami Robert Mugabi Gulzar Ahmad Nayik |
| author_facet | Tajali Assad Zahida Naseem Sajad Mohd Wani Aisha Sultana Iqra Bashir Tawheed Amin Fauzia Shafi B.S. Dhekale Imtiyaz Tahir Nazki Imtiyaz Zargar A Raouf Malik Tawfiq Alsulami Robert Mugabi Gulzar Ahmad Nayik |
| author_sort | Tajali Assad |
| collection | DOAJ |
| description | The present study was aimed to determine the effect of ultrasound pretreatment and different drying methods viz sun drying, solar drying, cabinet drying, vacuum drying, microwave assisted drying and freeze drying on physicochemical, phytochemical activity, rehydration ratio and drying time of the purslane. The purslane was ultrasonicated for 15, 30, 45 and 60 min following by drying. The ultrasound pretreatment (60 min) combined with freeze drying retained the highest antioxidants (95.59 %), phenolic content (7.85 mgGAE/100 g), total carotenoid content (99.74 mg/100 g), ascorbic acid (399.94 mg/100 g) and rehydration ratio (6.80). Moreover, the same combination revealed higher L and a* values when compared with other drying methods. However, the purslane pretreated with ultrasonication for 60 min and then dried via microwave took less time for drying. This study suggests that Ultrasound pretreatment (60 min) followed by freeze drying is recommended for preserving the nutritional and functional properties of purslane. It could be scaled up for commercial applications in the functional food and nutraceutical industries, where high-quality preservation is crucial. |
| format | Article |
| id | doaj-art-6922627363c34547a95a956e9f3e2af9 |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-6922627363c34547a95a956e9f3e2af92025-01-11T06:38:48ZengElsevierUltrasonics Sonochemistry1350-41772025-01-01112107194Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslaneTajali Assad0Zahida Naseem1Sajad Mohd Wani2Aisha Sultana3Iqra Bashir4Tawheed Amin5Fauzia Shafi6B.S. Dhekale7Imtiyaz Tahir Nazki8Imtiyaz Zargar9A Raouf Malik10Tawfiq Alsulami11Robert Mugabi12Gulzar Ahmad Nayik13Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, India; Corresponding authors.Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Basic Science and Humanities, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Agricultural Statistics, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Floriculture and Landscape Architecture, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDivision of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, J&K 190025, IndiaDepartment of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi ArabiaDepartment of Food Technology and Nutrition, Makerere University, Kampala, Uganda; Corresponding authors.Marwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot, Gujarat 360003, IndiaThe present study was aimed to determine the effect of ultrasound pretreatment and different drying methods viz sun drying, solar drying, cabinet drying, vacuum drying, microwave assisted drying and freeze drying on physicochemical, phytochemical activity, rehydration ratio and drying time of the purslane. The purslane was ultrasonicated for 15, 30, 45 and 60 min following by drying. The ultrasound pretreatment (60 min) combined with freeze drying retained the highest antioxidants (95.59 %), phenolic content (7.85 mgGAE/100 g), total carotenoid content (99.74 mg/100 g), ascorbic acid (399.94 mg/100 g) and rehydration ratio (6.80). Moreover, the same combination revealed higher L and a* values when compared with other drying methods. However, the purslane pretreated with ultrasonication for 60 min and then dried via microwave took less time for drying. This study suggests that Ultrasound pretreatment (60 min) followed by freeze drying is recommended for preserving the nutritional and functional properties of purslane. It could be scaled up for commercial applications in the functional food and nutraceutical industries, where high-quality preservation is crucial.http://www.sciencedirect.com/science/article/pii/S1350417724004437UltrasoundDrying methodsPurslaneRehydration ratioAntioxidant activity |
| spellingShingle | Tajali Assad Zahida Naseem Sajad Mohd Wani Aisha Sultana Iqra Bashir Tawheed Amin Fauzia Shafi B.S. Dhekale Imtiyaz Tahir Nazki Imtiyaz Zargar A Raouf Malik Tawfiq Alsulami Robert Mugabi Gulzar Ahmad Nayik Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane Ultrasonics Sonochemistry Ultrasound Drying methods Purslane Rehydration ratio Antioxidant activity |
| title | Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane |
| title_full | Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane |
| title_fullStr | Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane |
| title_full_unstemmed | Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane |
| title_short | Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane |
| title_sort | impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane |
| topic | Ultrasound Drying methods Purslane Rehydration ratio Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724004437 |
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