article · Ultrasonics Sonochemistry
This research evaluates how ultrasound pretreatment combined with various drying methods affects the underutilised vegetable purslane. Testing examined sun, solar, cabinet, vacuum, microwave-assisted, and freeze drying alongside ultrasonication durations of 15, 30, 45, and 60 minutes. The results demonstrate that a 60-minute ultrasound pretreatment paired with freeze drying preserved the highest levels of antioxidants, phenolic content, carotenoids, and ascorbic acid, whilst also achieving the best rehydration ratio and higher colour values. Conversely, combining a 60-minute ultrasound pretreatment with microwave drying resulted in the shortest drying time. Ultimately, ultrasound pretreatment followed by freeze drying proved the most effective strategy for maintaining the nutritional, functional, and physical properties of dried purslane.
Purslane is a nutrient-rich vegetable, but preserving its beneficial compounds during post-harvest processing is difficult. Identifying processing techniques that retain vital nutrients, such as antioxidants and vitamins, enables food processors to transform underutilised plants into durable, high-value ingredients without sacrificing their functional and dietary qualities.
The findings could directly benefit processors in the functional food and nutraceutical industries seeking reliable methods to dehydrate purslane while preserving nutritional quality. The work represents applied research tested at laboratory scale, pointing towards potential commercial scale-up for companies developing premium, health-oriented food ingredients or dietary supplements.
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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.
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DOI: 10.1016/j.ultsonch.2024.107194
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