Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2018, Article ID 9243549, 8 pages
https://doi.org/10.1155/2018/9243549
Research Article

Drying Rate and Product Quality Evaluation of Roselle (Hibiscus sabdariffa L.) Calyces Extract Dried with Foaming Agent under Different Temperatures

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof. H. Soedarto, SH, Tembalang, Semarang 50275, Indonesia

Correspondence should be addressed to Mohamad Djaeni; di.ca.pidnu.evil@ineajd.hom

Received 4 September 2017; Accepted 10 February 2018; Published 20 March 2018

Academic Editor: Marie Walsh

Copyright © 2018 Mohamad Djaeni et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. T. Chewonarin, T. Kinouchi, K. Kataoka et al., “Effects of roselle (Hibiscus sabdariffa Linn.), a Thai medicinal plant, on the mutagenicity of various known mutagens in Salmonella typhimurium and on formation of aberrant crypt foci induced by the colon carcinogens azoxymethane and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine in F344 rats,” Food and Chemical Toxicology, vol. 37, no. 6, pp. 591–601, 1999. View at Publisher · View at Google Scholar · View at Scopus
  2. A. Castañeda-Ovando, M. de Lourdes Pacheco-Hernández, M. Elena Páez-Hernández, J. A. Rodríguez, and C. A. Galán-Vidal, “Chemical studies of anthocyanins: a review,” Food Chemistry, vol. 113, pp. 859–871, 2009. View at Publisher · View at Google Scholar
  3. V. Hirunpanich, A. Utaipat, N. P. Morales et al., “Hypocholesterolemic and antioxidant effects of aqueous extracts from the dried calyx of Hibiscus sabdariffa L. in hypercholesterolemic rats,” Journal of Ethnopharmacology, vol. 103, no. 2, pp. 252–260, 2006. View at Publisher · View at Google Scholar · View at Scopus
  4. H.-H. Lin, J.-H. Chen, and C.-J. Wang, “Chemopreventive properties and molecular mechanisms of the bioactive compounds in hibiscus sabdariffa linne,” Current Medicinal Chemistry, vol. 18, no. 8, pp. 1245–1254, 2011. View at Publisher · View at Google Scholar · View at Scopus
  5. P.-J. Tsai, J. McIntosh, P. Pearce, B. Camden, and B. R. Jordan, “Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.) extract,” Food Research International, vol. 35, no. 4, pp. 351–356, 2002. View at Publisher · View at Google Scholar · View at Scopus
  6. S. S. Kumar, P. Manoj, N. P. Shetty, and P. Giridhar, “Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L.,” Journal of the Science of Food and Agriculture, vol. 95, no. 9, pp. 1812–1820, 2015. View at Publisher · View at Google Scholar · View at Scopus
  7. P. Wong, S. Yusof, H. M. Ghazali, and Y. B. Che Man, “Physico‐chemical characteristics of roselle (Hibiscus sabdariffa L.),” Nutrition & Food Science, vol. 32, no. 2, pp. 68–73, 2002. View at Publisher · View at Google Scholar · View at Scopus
  8. H. Wang, G. Cao, and R. L. Prior, “Oxygen radical absorbing capacity of anthocyanins,” Journal of Agricultural and Food Chemistry, vol. 45, no. 2, pp. 304–309, 1997. View at Publisher · View at Google Scholar · View at Scopus
  9. H.-H. Chen, P.-J. Tsai, S.-H. Chen, Y.-M. Su, C.-C. Chung, and T.-C. Huang, “Grey relational analysis of dried roselle (Hibiscus sabdariffa L.),” Journal of Food Processing and Preservation, vol. 29, no. 3-4, pp. 228–245, 2005. View at Publisher · View at Google Scholar · View at Scopus
  10. G. Mazza and E. Miniati, Anthocyanins in fruits, vegetables, and grains, CRC Press, Boca Raton, Fl, USA, 1993. View at Publisher · View at Google Scholar
  11. F. D. Sßnchez, E. M. S. L, S. F. Kerstupp et al., “Colorant extraction from a red prickly pear (Opuntialasiacantha) for food application,” Electronic Journal of Environmental, Agricultural and Food Chemistry, vol. 5, no. 2, pp. 1330–1337, 2006. View at Google Scholar
  12. R. V. Tonon, C. Brabet, and M. D. Hubinger, “Influence of drying air temperature and carrier agent concentration on the physicochemical properties of açai juice powder,” Ciência e Tecnologia de Alimentos, vol. 29, no. 2, pp. 444–450, 2009. View at Publisher · View at Google Scholar · View at Scopus
  13. M. Djaeni, A. Prasetyaningrum, S. B. Sasongko, W. Widayat, and C. L. Hii, “Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects,” Journal of Food Science and Technology, vol. 52, no. 2, pp. 1170–1175, 2013. View at Publisher · View at Google Scholar · View at Scopus
  14. K. Lomakina and K. Míková, “A study of the factors affecting the foaming properties of egg white - A review,” Czech Journal of Food Sciences, vol. 24, no. 3, pp. 110–118, 2006. View at Publisher · View at Google Scholar · View at Scopus
  15. P. Kandasamy, N. Varadharaju, S. Kalemullah, and D. Maladhi, “Optimization of process parameters for foam-mat drying of papaya pulp,” Journal of Food Science and Technology, vol. 51, no. 10, pp. 2526–2534, 2012. View at Publisher · View at Google Scholar · View at Scopus
  16. P. Chumsri, A. Sirichote, and A. Itharat, “Studies on the optimum conditions for the extraction and concentration of roselle (Hibiscus sabdariffa Linn.) extract,” Songklanakarin Journal of Science and Technology, vol. 30, no. 1, pp. 133–139, 2008. View at Google Scholar · View at Scopus
  17. AOAC, Official Methods of Analysis of AOAC International. AOAC International, USA, 2005.
  18. T. S. Franco, C. A. Perussello, L. D. S. N. Ellendersen, and M. L. Masson, “Foam mat drying of yacon juice: Experimental analysis and computer simulation,” Journal of Food Engineering, vol. 158, pp. 48–57, 2015. View at Publisher · View at Google Scholar · View at Scopus
  19. J. Langová, D. Jaisut, R. Thuwapanichayanan et al., “Modelling the moisture sorption isotherms of roselle (hibiscus sabdariffa l.) in the temperature range of 5-35°c,” Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, vol. 61, no. 6, pp. 1769–1777, 2013. View at Publisher · View at Google Scholar · View at Scopus
  20. D. Christ, R. L. da Cunha, F. C. Menegalli, K. P. Takeuchi, S. R. M. Coelho, and L. H. P. Nóbrega, “Sorption isotherms of albumen dried in a spout fluidised bed,” Journal of Food, Agriculture and Environment (JFAE), vol. 10, no. 2, pp. 151–155, 2012. View at Google Scholar · View at Scopus
  21. P. Rajkumar, R. Kailappan, R. Viswanathan, and G. S. V. Raghavan, “Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer,” Journal of Food Engineering, vol. 79, no. 4, pp. 1452–1459, 2007. View at Publisher · View at Google Scholar · View at Scopus
  22. R. A. Wilson, D. M. Kadam, S. Chadha, and M. Sharma, “Foam Mat Drying Characteristics of Mango Pulp,” International Journal of Food Science and Nutrition Engineering, vol. 2, no. 4, pp. 63–69, 2012. View at Publisher · View at Google Scholar
  23. W. Brand-Williams, M. E. Cuvelier, and C. Berset, “Use of a free radical method to evaluate antioxidant activity,” LWT - Food Science and Technology, vol. 28, no. 1, pp. 25–30, 1995. View at Publisher · View at Google Scholar · View at Scopus
  24. J. Ahmed, U. S. Shivhare, and G. S. V. Raghavan, “Thermal degradation kinetics of anthocyanin and visual colour of plum puree,” European Food Research and Technology, vol. 218, no. 6, pp. 525–528, 2004. View at Publisher · View at Google Scholar · View at Scopus
  25. N. Anuar, A. F. Mohd Adnan, N. Saat, N. Aziz, and R. Mat Taha, “Optimization of extraction parameters by using response surface methodology, purification, and identification of anthocyanin pigments in melastoma malabathricum fruit,” The Scientific World Journal, vol. 2013, Article ID 810547, 10 pages, 2013. View at Publisher · View at Google Scholar · View at Scopus
  26. M. Djaeni, S. B. Sasongko, A. Prasetyaningrum A, X. Jin, and A. J. Van Boxtel, “Carrageenan drying with dehumidified air: Drying characteristics and product quality,” International Journal of Food Engineering, vol. 8, no. 3, 2012. View at Publisher · View at Google Scholar · View at Scopus
  27. S. A. Ambekar, S. V. Gokhale, and S. S. Lele, “Process optimization for foam mat-tray drying of passiflora edulis flavicarpa pulp and characterization of the dried powder,” International Journal of Food Engineering, vol. 9, no. 4, pp. 433–443, 2013. View at Publisher · View at Google Scholar · View at Scopus
  28. E. Abbasi and M. Azizpour, “Evaluation of physicochemical properties of foam mat dried sour cherry powder,” LWT- Food Science and Technology, vol. 68, pp. 105–110, 2016. View at Publisher · View at Google Scholar · View at Scopus
  29. T. Kudra and C. Ratti, “Foam-mat drying: Energy and cost analyses,” Canadian Biosystems Engineering, vol. 48, pp. 27–32, 2006. View at Google Scholar
  30. I. Karabulut, A. Topcu, A. Duran, S. Turan, and B. Ozturk, “Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armenica L.),” LWT- Food Science and Technology, vol. 40, no. 5, pp. 753–758, 2007. View at Publisher · View at Google Scholar
  31. L. F. Reyes and L. Cisneros-Zevallos, “Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.),” Food Chemistry, vol. 100, no. 3, pp. 885–894, 2007. View at Publisher · View at Google Scholar · View at Scopus
  32. S.-Q. Cao, L. Liu, and S.-Y. Pan, “Thermal degradation kinetics of anthocyanins and visual color of blood orange juice,” Agricultural Sciences in China, vol. 10, no. 12, pp. 1992–1997, 2011. View at Publisher · View at Google Scholar · View at Scopus