The publications of the members of Est srl.
2023
Apicella, Marco; Amato, Giuseppe; de Bartolomeis, Pietro; Barba, Anna Angela; De Feo, Vincenzo
Natural Food Resource Valorization by Microwave Technology: Purslane Stabilization by Dielectric Heating Journal Article
In: Foods , vol. 12, iss. 23, no. 4247, 2023.
Abstract | Links | BibTeX | Tags: dielectric heating, fatty acids, food recovery, future food, microwave drying technology, phytosterols, Portulaca oleracea L., valorization
@article{Apicella2023,
title = {Natural Food Resource Valorization by Microwave Technology: Purslane Stabilization by Dielectric Heating},
author = {Marco Apicella and Giuseppe Amato and {de Bartolomeis, Pietro} and Anna Angela Barba and {De Feo, Vincenzo}},
url = { https://doi.org/10.3390/foods12234247},
doi = {10.3390/foods12234247},
year = {2023},
date = {2023-11-24},
urldate = {2023-11-24},
journal = {Foods },
volume = {12},
number = {4247},
issue = {23},
abstract = {The application of microwave-assisted drying is a promising technique due to the features of process sustainability that are usable for responsible productions. It is largely applied for the stabilization of food products, especially in the agro-food sector. In this study, the weed Portulaca oleracea L. (purslane), with its richness in antioxidant components in addition to its recognized pharmacological properties, has been considered due to its potential to be a natural, well-accepted future food. Attention was focused on the role of the heat and mass transfer rates involved in the drying processes on the nutritional profile of the dried products. For this purpose, different drying protocols (convective, microwave irradiation, microwave-vacuum irradiation) were applied to different parts of purslane herb (apical, twigs, entire structures) and chemical characterizations were performed by a GC/MS analysis of the extracts of the dried products. The results show that microwave treatments can assure a better preservation of fatty acids such as SFAs, MUFAs, and PUFAs (which constitute over 90% of the total components in the apical part, 65% in twigs, and 85% in microwave-vacuum-dried entire purslane samples) and phytosterols (their highest preservation was found in microwave-dried twigs) compared with convective treatments. The chemical composition variability as well as treatment times depend on the drying rates (in microwave treatments, the times are on a minute scale and the rates are up to three orders of magnitude greater than convective ones), which in turn depend on the heating transport phenomena. This variability can lead towards products that are diversified by properties that transform a weed into a valorized food source.},
keywords = {dielectric heating, fatty acids, food recovery, future food, microwave drying technology, phytosterols, Portulaca oleracea L., valorization},
pubstate = {published},
tppubtype = {article}
}
The application of microwave-assisted drying is a promising technique due to the features of process sustainability that are usable for responsible productions. It is largely applied for the stabilization of food products, especially in the agro-food sector. In this study, the weed Portulaca oleracea L. (purslane), with its richness in antioxidant components in addition to its recognized pharmacological properties, has been considered due to its potential to be a natural, well-accepted future food. Attention was focused on the role of the heat and mass transfer rates involved in the drying processes on the nutritional profile of the dried products. For this purpose, different drying protocols (convective, microwave irradiation, microwave-vacuum irradiation) were applied to different parts of purslane herb (apical, twigs, entire structures) and chemical characterizations were performed by a GC/MS analysis of the extracts of the dried products. The results show that microwave treatments can assure a better preservation of fatty acids such as SFAs, MUFAs, and PUFAs (which constitute over 90% of the total components in the apical part, 65% in twigs, and 85% in microwave-vacuum-dried entire purslane samples) and phytosterols (their highest preservation was found in microwave-dried twigs) compared with convective treatments. The chemical composition variability as well as treatment times depend on the drying rates (in microwave treatments, the times are on a minute scale and the rates are up to three orders of magnitude greater than convective ones), which in turn depend on the heating transport phenomena. This variability can lead towards products that are diversified by properties that transform a weed into a valorized food source.