Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.251942

Keywords:

beetroot, bioactive compounds, antioxidant activity, color, betalains, microstructure, microwave-assisted drying

Abstract

The objective of this study was to investigate the effects of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots. Beetroots were subjected to high-power microwave drying followed by low-power microwave drying (HMD+LMD), high-power microwave drying (HMD), low-power microwave drying (LMD), high-power microwave drying followed by hot air drying (HMD+HAD), hot air drying followed by low-power microwave drying (HAD+LMD), high-power microwave drying followed by vacuum drying (HMD+VD), and vacuum drying followed by low-power microwave drying (VD+LMD). The drying time, moisture content, hardness, color, microstructure, betalains, ascorbic acid, total flavonoids, 2,2′-azino-bis-(3-ethylbenzоthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) of beetroots were analyzed. The shortest drying time (67.0 min) was observed in HMD, while VD+LMD required the longest drying time of 308.0 min. There was no significant difference in the moisture content of dried beetroots prepared by different microwave-assisted drying methods. Beetroots dried by HMD+HAD showed the highest hardness of 1332.0 g, VD+LMD led to the most desirable color with the lowest total color change. Porous structures were found in beetroots produced by HMD+LMD, HMD and LMD. Beetroots prepared by VD+LMD displayed the highest content of betacyanin, betaxanthin and total flavonoids. While beetroots dried by HMD illustrated the highest ascorbic acid content of 272.3 mg/100 g dry weight (DW). In terms of antioxidant activity, the highest FRAP value of beetroots obtained using VD+LMD was 14.95 mg trolox equivalent (TE)/g DW. Meanwhile, beetroots dried by VD+LMD exhibited the largest ABTS radical scavenging activity (16.92 mg TE/g DW). Compared to other microwave-assisted drying methods, VD+LMD is a more promising method for drying beetroots.

Supporting Agency

  • Sincere gratitude to Guangxi Key Laboratory of Health Care Food Science and Technology, and Hezhou Key Laboratory of Microwave Application Technology for providing laboratory facilities and technical support during this research work. This study was funded by Guangxi First-class Discipline Food Science and Engineering Cultivation Project (GXYLXKP1816).

Author Biographies

Yan Liu, Sumy National Agrarian University; Hezhou University

Postgraduate Student, Senior Lecturer

Department of Engineering Technologies for Food Production

School of Food and Biological Engineering

Sergey Sabadash, Sumy National Agrarian University

senior Lecturer

Department of engineering technology of food production 

Zhenhua Duan, Hezhou University

PhD, Professor

School of Food and Biological Engineering

Dan Gao, Hezhou University; Sumy National Agrarian University

Postgraduate Student, Senior Lecturer

School of Food and Biological Engineering

Department of Technology and Food Safety

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Published

2022-02-27

How to Cite

Liu, Y., Sabadash, S., Duan, Z., & Gao, D. (2022). Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots. Eastern-European Journal of Enterprise Technologies, 1(11(115), 15–25. https://doi.org/10.15587/1729-4061.2022.251942

Issue

Vol. 1 No. 11(115) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Yan Liu, Sergey Sabadash, Zhenhua Duan, Dan Gao

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