Effect of convective drying temperature and tray load density on bioactive compounds, antioxidant properties, and functional quality of radish Sango microgreens

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-17 DOI:10.1016/j.foodchem.2025.144810

Mahendra Gunjal , Atul Khalangre , Mansuri M. Tosif , Jyoti Singh , Sawinder Kaur , Riaz Ullah , Prasad Rasane

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引用次数: 0

Abstract

This study examined the effects of convective drying parameters, including temperature (40, 50, and 60 °C) and tray loading density (0.057 and 0.113 g/cm²), on the bioactive compounds, antioxidant properties, and structural characteristics of radish sango microgreens powder. Drying at 50 °C with 0.057 g/cm² preserved the highest anthocyanins (43.23 μmol/100 g), phenolics (189.45 mg GAE/100 g), and antioxidant activities (DPPH 43.13 %, and FRAP 10.80 μmol TE/g), while drying at 50 °C with 0.113 g/cm² preserved the highest flavonoids (5.86 mg QUE/100 g) and ascorbic acid (239.18 mg/100 g) of radish sango microgreens. Degradation kinetics followed a first-order model, with thermal sensitivity varying among compounds. FTIR analysis revealed functional groups linked to bioactive compounds, while SEM showed flake-like particles enhancing solvent interaction. These findings highlight the significance of controlled drying in retaining functional and structural qualities, supporting the potential of radish sango microgreens in functional food and pharmaceuticals applications.

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对流干燥温度和托盘装载密度对萝卜桑戈微青菜生物活性成分、抗氧化性能和功能品质的影响

本研究考察了温度（40、50和60 °C）和托盘装载密度（0.057和0.113 g/cm2）对流干燥参数对萝卜三青微粉生物活性成分、抗氧化性能和结构特征的影响。干燥在50岁 °C 0.057 g / cm2保留最高花青素(43.23 μ摩尔/ 100 g),酚醛树脂(189.45 mg GAE / 100 g),和抗氧化活动(DPPH 43.13 %,收紧10.80 μ摩尔TE / g),干燥时50 °C 0.113 g / cm2保留最高的类黄酮(5.86 mg, / 100 g)和抗坏血酸(239.18 毫克/ 100 g)的萝卜桑格在。降解动力学遵循一阶模型，不同化合物的热敏性不同。FTIR分析显示与生物活性化合物相关的官能团，而SEM显示片状颗粒增强溶剂相互作用。这些发现强调了控制干燥在保持功能和结构品质方面的重要性，支持了萝卜桑戈微蔬菜在功能食品和药物应用中的潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.