Online citations, reference lists, and bibliographies.
← Back to Search

Effects Of Pretreatment And Drying Methods On Molecular Structure, Functional Properties And Thermal Stability Of Fibre Powder Exhibiting Colour From Centella Asiatica L.

Luxsika Ngamwonglumlert, S. Devahastin, S. Devahastin, N. Chiewchan
Published 2016 · Chemistry

Cite This
Download PDF
Analyze on Scholarcy
Share
Summary Effects of pretreatment and drying methods and particle size on characteristics of fibre powder from Centella asiatica L. leaves were investigated. Thermal stability of oil-based colour solutions was also assessed. Steaming and combined steaming and alkaline soaking resulted in the powder with more greenness and higher chlorophylls contents, while combined steaming and acid soaking yielded dark yellow powder with lower chlorophylls contents. Chemical soaking led to the powder with decreased water holding capacity and solubility. Vacuum-drying reduced chlorophylls degradation, hence retention of the greenness of the powder. Increased particle size resulted in decreased lightness of the powder, but in increased lightness of the solutions; water and oil holding capacities of the powder increased with the particle size. Fourier transform infrared (FTIR) spectra and X-ray diffraction (XRD) patterns of the powder corresponded to its colour and functional property changes. Colour of the solutions changed only slightly upon heating at 80 and 180 °C for 1 h.
This paper references
10.1111/J.1365-2621.2005.TB08306.X
Retaining Green Pigments on Thermally Processed Peels-on Green Pears
Thao Ngo (2006)
10.1016/J.FOODCHEM.2014.12.059
Enzyme-assisted extraction of stabilized chlorophyll from spinach
G. Ozkan (2015)
10.1016/S0924-2244(99)00016-3
New approaches in the preparation of high dietary fibre powders from fruit by-products
J. Larrauri (1999)
10.1079/PNS2002203
Fibre and water binding.
M. Chaplin (2003)
10.1016/J.JFOODENG.2011.11.007
Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods
Zipei Zhang (2012)
10.1016/J.JFOODENG.2004.03.004
Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
K. S. Bahçeci (2005)
10.1016/j.biortech.2009.02.067
Effects of particle size distribution, compositional and color properties of ground corn on quality of distillers dried grains with solubles (DDGS).
K. Liu (2009)
10.2298/JSC0605501P
In vitro complexes of copper and zinc with chlorophyll
J. Petrović (2006)
10.1016/J.INDCROP.2012.03.002
Effect of kapok fiber treated with various solvents on oil absorbency
J. Wang (2012)
10.1016/S0260-8774(98)00130-7
Effect of drying method on the sorption characteristics of model fruit powders
E. Tsami (1998)
10.1016/J.ENCONMAN.2007.08.005
Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves
D. Arslan (2008)
Effect of different drying methods on the degradation of selected flavonoids in Centella asiatica
M. Zainol (2009)
10.1006/ICAR.1999.6221
Effects of Very Fine Particle Size on Reflectance Spectra of Smectite and Palagonitic Soil
C. D. Cooper (1999)
10.1016/J.FOODCHEM.2012.02.051
Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH
Pu Jing (2012)
10.1081/DRT-200032818
A Comparative Study of Low-Pressure Superheated Steam and Vacuum Drying of a Heat-Sensitive Material
S. Devahastin (2004)
10.1016/S0260-8774(00)00069-8
Kinetics of textural and color changes in green asparagus during thermal treatments
M. H. Lau (2000)
10.1016/S0022-3476(06)80164-2
Synthetic food coloring and behavior: a dose response effect in a double-blind, placebo-controlled, repeated-measures study.
K. Rowe (1994)
10.1016/J.FOODRES.2012.07.060
Effect of processing on physico-chemical characteristics of dietary fibre concentrates obtained from peach (Prunus persica L.) peel and pulp
M. D. Pla (2012)
10.1016/J.FBP.2010.03.010
Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying
Bhudsawan Hiranvarachat (2011)
10.1016/J.JFOODENG.2004.05.045
Combined treatments of blanching and dehydration : study on potato cubes
C. Severini (2005)
10.1016/J.JFF.2012.05.002
Changes in colour, antioxidant activities and carotenoids (lycopene, β-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes
S. Siriamornpun (2012)
10.1016/J.BIOMBIOE.2014.09.025
Mild alkaline pre-treatments loosen fibre structure enhancing methane production from biomass crops and residues
G. D. Girolamo (2014)
10.1016/J.BIOSYSTEMSENG.2006.12.011
Energy Consumption and Colour Characteristics of Nettle Leaves during Microwave, Vacuum and Convective Drying
I. Alibas (2007)
10.1016/J.CARBPOL.2012.01.062
Extraction of cellulose nanocrystals from mengkuang leaves (Pandanus tectorius)
R. M. Sheltami (2012)
10.1016/J.JFOODENG.2012.10.020
Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage
C. Phungamngoen (2013)
10.1016/S0308-8146(02)00257-1
Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse
A. Sangnark (2003)
10.1016/J.JFOODENG.2003.09.021
A study on the degradation kinetics of visual green colour in spinach (Spinacea oleracea L.) and the effect of salt therein
P. Nisha (2004)
10.1016/S0260-8774(01)00133-9
The effects of dipping pretreatments on air-drying rates of the seedless grapes
Ibrahim Doymaz (2002)
10.1016/J.FOODRES.2012.07.047
Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing methods
Gaoshuang Lan (2012)
10.1016/J.COMPOSITESB.2012.04.053
Chemical treatments on plant-based natural fibre reinforced polymer composites: An overview
M. Kabir (2012)
10.1016/J.JFOODENG.2006.01.052
Selection of chemical and thermal pretreatment combination for plum drying at low and moderate drying air temperatures
S. Tarhan (2007)
10.1016/J.FOODRES.2011.06.023
Physicochemical characterization of alkali treated fractions from corncob and wheat straw and the production of nanofibres
Chiu-Yin Kuan (2011)
10.1016/J.LWT.2015.01.044
The physicochemical properties of fibrous residues from the agro industry
Giselle A. Jacometti (2015)
10.1016/0924-2244(96)81352-5
Chlorophyll degradation in processed foods and senescent plant tissues
James W. Heaton (1996)
10.1016/J.JFOODENG.2013.06.038
Effect of blanching on thermal color degradation kinetics and rheological behavior of rocket (Eruca sativa) puree
Jasim Ahmed (2013)
10.1111/J.1365-2621.1983.TB09203.X
Oligosaccharide Content of 20 Varieties of Cowpeas in Nigeria
A. Onigbinde (1983)



This paper is referenced by
Semantic Scholar Logo Some data provided by SemanticScholar