Effect of hybrid drying technique on non-traditional Chicory (Cichorium intybus L.) herb: Phytochemical, antioxidant characteristics, and optimization of process conditions

This research investigated the influence of microwave-assisted fluidized bed drying (MAFBD) on the antioxidant and phytochemical characteristics of Chicory. Microwave power, temperature, and air velocity were used as process variables varied between 180–540 W, 50–70 °C, and 15–20 m/s, respectively. The responses determined for deciding the optimal criteria were total phenolics content, ascorbic acid, DPPH radical scavenging activity, total chlorophyll, carotene content, total flavonoid content, tannin content, and saponin content of the dried chicory. Statistical analyses were done by using the response surface methodology, which showed that independent variables affected the responses to a varied extent. The design expert predicted 462.30 W microwave power, 70°C temperature, and 15 m/s air velocity as optimum conditions to obtain highest desirability for the dried chicory. Separate validation experiments were conducted, under optimum conditions, to verify the predictions and adequacy of the second-order polynomial models. Under these optimal conditions, the predicted amount of ascorbic acid content was 38.32 mg/100g DW, total phenolic content 216.42 mg/100g DW, total flavonoid content mg/100g DW, DPPH scavenging activity 36.10 μg/ml, total chlorophyll content 311.79 mg/100g, carotene content 7.30 mg/100g, tannin content 2.72 mg/100g, and saponin content 0.46 mg/100g. The investigated parameters had a significant effect on the quality of the dried chicory. Taking the aforesaid results into consideration, our study recommended MAFBD as a promising technique with minimum changes in antioxidant and phytochemical content of chicory.

[1]  Vijay Singh Sharanagat,et al.  Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains , 2021 .

[2]  Insha Zahoor,et al.  Microwave assisted fluidized bed drying of red bell pepper: Drying kinetics and optimization of process conditions using statistical models and response surface methodology , 2021 .

[3]  I. Gutowska,et al.  The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review , 2021, Molecules.

[4]  V. Raghavan,et al.  Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins , 2020 .

[5]  D. Moreno,et al.  Chicory (Cichorium intybus L.) as a food ingredient - Nutritional composition, bioactivity, safety, and health claims: A review. , 2020, Food chemistry.

[6]  R. Aluko,et al.  Plant food anti-nutritional factors and their reduction strategies: an overview , 2020 .

[7]  P. Show,et al.  Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret , 2020, Drying Technology.

[8]  A. Mujumdar,et al.  Effect of drying air temperature on drying kinetics, color, carotenoid content, antioxidant capacity and oxidation of fat for lotus pollen , 2020, Drying Technology.

[9]  Jia-ling Wang,et al.  High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties. , 2019, Food chemistry.

[10]  Insha Zahoor,et al.  Microwave assisted convective drying of bitter gourd: drying kinetics and effect on ascorbic acid, total phenolics and antioxidant activity , 2019, Journal of Food Measurement and Characterization.

[11]  Francini Pereira da Silva,et al.  Saponins from Quillaja saponaria and Quillaja brasiliensis: Particular Chemical Characteristics and Biological Activities , 2019, Molecules.

[12]  M. Murkovic,et al.  Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves , 2018, European Food Research and Technology.

[13]  Rachna Sehrawat,et al.  Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods , 2018, LWT.

[14]  S. Rizvi,et al.  Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils , 2018 .

[15]  H. Ghazali,et al.  Characteristics of fat, and saponin and tannin contents of 11 varieties of rambutan (Nephelium lappaceum L.) seed , 2018 .

[16]  Alka Sharma,et al.  Effect of drying techniques and treatment with blanching on the physicochemical analysis of bitter-gourd and capsicum , 2017 .

[17]  M. Maskan,et al.  Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. , 2017, Food chemistry.

[18]  Basharat Yousuf,et al.  A novel approach for quality maintenance and shelf life extension of fresh-cut Kajari melon: Effect of treatments with honey and soy protein isolate , 2017 .

[19]  K. Petrotos,et al.  Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L. , 2017, Food chemistry.

[20]  Weiqiao Lv,et al.  Study of the drying process of ginger (Zingiber officinale Roscoe) slices in microwave fluidized bed dryer , 2016 .

[21]  A. Wojdyło,et al.  The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries , 2016 .

[22]  M. Al-Mahasneh,et al.  Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common mediterranean herbs , 2015 .

[23]  A. Ansari,et al.  Phytochemical, antioxidant and mineral composition of hydroalcoholic extract of chicory (Cichorium intybus L.) leaves , 2014, Saudi journal of biological sciences.

[24]  S. Vidovic,et al.  Optimization of frozen sour cherries vacuum drying process. , 2013, Food chemistry.

[25]  S. Bourgou,et al.  Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia officinalis L.) Plants as Affected by Different Drying Methods , 2013, Food and Bioprocess Technology.

[26]  P. H. Santos,et al.  Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review , 2008 .

[27]  D. Wei,et al.  Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro. , 2004, Journal of agricultural and food chemistry.