Enhancement of appearance and flavor retention of dried kaffir lime (Citrus hystrix D.C.) leaves by low impact drying process
Abstract
The effects of low-impact drying on enhancement of appearance and flavor retention of dried kaffir lime (KL) leaves were investigated. Low-Impact Drying (LTLT) had more uniform drying rate than High-Temperature Drying (HTST). LTLT samples were more preferred for color and higher flavor retention than HTST. Significantly lower ∆E in color and less microstructural pore shrinkages and crushed layers were found in LTLT KL (p<0.05). LTLT samples also had significantly higher flavor retention of desirable compounds (dl-Limonene, β-Citronellol, Geraniol, Citronellyl acetate, Β-myrcene and Decanal) than HTST. Thus, LTLT was more promising than HTST with enhancement of appearance and flavor retention for superior high-value dried herbs.
References
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Turkmen, N., Sari, F., Velioglu, Y.S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93(4), 713-718.
Venskutonis, P. 1997. Effect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officinalis L.). Food Chemistry, 59(2), 219-227.
Wachtel-Galor, S., Wong, K. W., Benzie, I. F. 2008. The effect of cooking on Brassica vegetables. Food Chemistry, 110(3), 706-710.
Waikedre, J., Dugay, A., Barrachina, I., Herrenknecht, C., Cabalion, P., Fournet, A. 2010. Chemical composition and antimicrobial activity of the essential oils from new caledonian Citrus macroptera and Citrus hystrix. Chemistry & Biodiversity, 7(4), 871-877.
Wang, N., Brennan, J. 1995. Changes in structure, density and porosity of potato during dehydration. Journal of Food Engineering, 24(1), 61-76.
Wanyo, P., Siriamornpun, S., Meeso, N. 2011. Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process. Food and Bioproducts Processing, 89(1), 22-30.
Yamamoto, T., Shimada, A., Ohmoto, T., Matsuda, H., Ogura, M., Kanisawa, T. 2004. Olfactory study on optically active citronellyl derivatives. Flavour and Fragrance Journal, 19(2), 121-133.
Zarein, M., Samadi, S. H., Ghobadian, B. 2015. Investigation of microwave dryer effect on energy efficiency during drying of apple slices. Journal of the Saudi Society of
Agricultural Sciences, 14(1), 41-47.
Baritaux, O., Richard, H., Touche, J., Derbesy, M. 1992. Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, Ocimum basilicum L. Flavour and Fragrance Journal, 7(5), 267-271.
Beaudry, C., Raghavan, G., Ratti, C., Rennie, T. 2004. Effect of four drying methods on the quality of osmotically dehydrated cranberries. Drying Technology, 22(3), 521-539.
Burdock, G. A. 2016. Fenaroli's Handbook of Flavor Ingredients 6th ed., pp. 221-227: CRC Press.
Buttery, R., Seifert, R., Guadagni, D., Ling, L. 1971. Characterization of additional volatile components of tomato. Journal of Agricultural and Food Chemistry, 19(3), 524-529.
Buttery, R.G., Turnbaugh, J.G., Ling, L.C. 1988. Contribution of volatiles to rice aroma. Journal of Agricultural and Food Chemistry, 36(5), 1006-1009.
Chuah, A.M., Lee, Y.-C., Yamaguchi, T., Takamura, H., Yin, L.-J., Matoba, T. 2008. Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111(1), 20-28.
De Torres, C., Díaz-Maroto, M., Hermosín-Gutiérrez, I., Pérez-Coello, M. (2010). Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin. Analytica Chimica Acta, 660(1), 177-182.
Díaz-Maroto, M., Pérez-Coello, M., Cabezudo, M. 2002. Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.). European Food Research and Technology, 215(3), 227-230.
Díaz‐Maroto, M.C., Sánchez Palomo, E., Castro, L., Viñas, G., Pérez‐Coello, M.S. 2004. Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying. Journal of the Science of Food and Agriculture, 84(15), 2070-2076.
Guadagni, D.G., Buttery, R.G., Harris, J. 1966. Odour intensities of hop oil components. Journal of the Science of Food and Agriculture, 17(3), 142-144.
Hunter, R. 1975. Scales for the measurements of color difference. In The Measurement of Appearance. John Willy & Sons, New York, 133-140.
In, A. 2000. Official methods of analysis of AOAC International (17th edition ed.): AOAC: Arlington, VA.
Iwasa, M., Nakaya, S., Maki, Y., Marumoto, S., Usami, A., Miyazawa, M. 2015. Identification of aroma-active compounds in essential oil from uncaria hook by gas chromatography- mass spectrometry and gas chromatography-olfactometry. Journal of Oleo Science, 64(8), 825-833.
Jirapakkul, W., Tinchan, P., Chaiseri, S. 2013. Effect of drying temperature on key odourants in kaffir lime (Citrus hystrix D.C., Rutaceae) leaves. International Journal of Food Science & Technology, 48(1), 143-149.
Luna, G., Aparicio, R. 2002. Characterisation of monovarietal virgin olive oils. European Journal of Lipid Science and Technology, 104, 614-627.
Miyazawa, M., Hashidume, S., Takahashi, T., Kikuchi, T. 2012. Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value. Phytochemical Analysis, 23(3), 208-213.
Miyazawa, M., Nakashima, Y., Nakahashi, H., Hara, N., Nakagawa, H., Usami, A., Chavasiri, W. 2015. Volatile compounds with characteristic odor of essential oil from Magnolia obovata leaves by hydrodistillation and solvent-assisted flavor evaporation. Journal of Oleo Science, 64(9), 999-1007.
Mujumdar, A.S. 2006. Principles, classification, and selection of dryers. In Handbook of Industrial Drying, pp. 28-57. CRC Press.
Nawar, W., Zhu, Z., Wan, H., DeGroote, E., Chen, Y., Aciukewicz, T. 1996. Progress in the detection of irradiated foods by measurement of lipid-derived volatiles. In Detection methods for irradiated foods: current status. Proceedings pp. 113-120.
Nindo, C.I., Sun, T., Wang, S., Tang, J., Powers, J. 2003. Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.). LWT-Food Science and Technology, 36(5), 507-516.
Perera, C.O. 2005. Selected quality attributes of dried foods. Drying Technology, 23(4), 717-730.
Phoungchandang, S., Srinukroh, W., Leenanon, B. 2008. Kaffir lime leaf (Citrus hystric DC.) drying using tray and heat pump dehumidified drying. Drying Technology, 26(12), 1602-1609.
Pino, J. A., Mesa, J. 2006. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour and Fragrance Journal, 21(2), 207-213.
Raksakantong, P., Siriamornpun, S., Meeso, N. 2012. Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.). International Journal of Food Science & Technology, 47(3), 603-612.
Ratseewo, J., Tangkhawanit, E., Meeso, N., Kaewseejan, N., Siriamornpun, S. 2016. Changes in antioxidant properties and volatile compounds of kaffir lime leaf as affected by cooking processes. International Food Research Journal, 23(1), 32-40.
Rychlik, M., Schieberle, P., Grosch, W. 1998. Compilation of odor thresholds, odor qualities and retention indices of key food odorants pp. 28-35: Dt. Forschungsanst. für Lebensmittelchemie Freising.
Schieberle, P., Mestres, M., Buettner, A. 2003. Characterization of aroma compounds in fresh and processed mandarin oranges. Freshness and Shelf Life of Foods, 836, 162-174.
Speckhahn, A., Srzednicki, G., Desai, D.K. 2010. Drying of beef in superheated steam. Drying Technology, 28(9), 1072-1082.
Syamaladevi, R. M., Tang, J., Villa‐Rojas, R., Sablani, S., Carter, B., Campbell, G. 2016. Influence of water activity on thermal resistance of microorganisms in low‐moisture foods: a review. Comprehensive Reviews in Food Science and Food Safety, 15(2), 353-370.
Turkmen, N., Sari, F., Velioglu, Y.S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93(4), 713-718.
Venskutonis, P. 1997. Effect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officinalis L.). Food Chemistry, 59(2), 219-227.
Wachtel-Galor, S., Wong, K. W., Benzie, I. F. 2008. The effect of cooking on Brassica vegetables. Food Chemistry, 110(3), 706-710.
Waikedre, J., Dugay, A., Barrachina, I., Herrenknecht, C., Cabalion, P., Fournet, A. 2010. Chemical composition and antimicrobial activity of the essential oils from new caledonian Citrus macroptera and Citrus hystrix. Chemistry & Biodiversity, 7(4), 871-877.
Wang, N., Brennan, J. 1995. Changes in structure, density and porosity of potato during dehydration. Journal of Food Engineering, 24(1), 61-76.
Wanyo, P., Siriamornpun, S., Meeso, N. 2011. Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process. Food and Bioproducts Processing, 89(1), 22-30.
Yamamoto, T., Shimada, A., Ohmoto, T., Matsuda, H., Ogura, M., Kanisawa, T. 2004. Olfactory study on optically active citronellyl derivatives. Flavour and Fragrance Journal, 19(2), 121-133.
Zarein, M., Samadi, S. H., Ghobadian, B. 2015. Investigation of microwave dryer effect on energy efficiency during drying of apple slices. Journal of the Saudi Society of
Agricultural Sciences, 14(1), 41-47.
Published
2018-11-20
How to Cite
Farook, Umer, Samnang Pov, Sajee Suwansri, Parita Thanasukarn, Arporn Jarunrattanasri, Jareer Mansour Abu-Ali, and Puntarika Ratanatriwong. 2018. “Enhancement of Appearance and Flavor Retention of Dried Kaffir Lime (Citrus Hystrix D.C.) Leaves by Low Impact Drying Process”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (2), 59-78. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1132.
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ORIGINAL ARTICLES
