Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content
The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwavevacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils.
Aguilera Y, Martin-Cabrejas M, Benitez V, Molla E, Lopez-Andreu F, Esteban R. Microwave vacuum drying of germinated lentils 53 hydrate fraction during dehydration process of common legumes. Journal of Food Composition and Analysis. 2009. p. 678–83.
2.
Alonso R, Orue E, Zabalza M, Grant G, Marzo F. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins. Journal of the Science of Food and Agriculture. 2000. p. 397–403.
3.
Alshaibani A, Yaakob Z, Alsobaai A, Sahri M. Optimization of pdb/gamma-al2o3 catalyst preparation for palm oil hydrogenation by response surface methodology (rsm). Brazilian Journal of Chemical Engineering. 2014. p. 69–78.
4.
Bhatty R. Composition and quality of lentil (lens-culinaris medik) -a review. Canadian Institute of Food Science and. Technology Journal-journal De L Institut Canadien De Science Et Technologie Alimentaires. 1988. p. 144–60.
5.
Caccialupi P, Ceci L, Siciliano R, Pignone D, Clemente A, Sonnante G. Bowman-birk inhibitors in lentil: heterologous expression, functional characterisation and anti-proliferative properties in human colon cancer cells. Food Chemistry. 2010. p. 1058–66.
6.
Calin-Sanchez A, Szumny A, Figiel A, Jaloszynski K, Adamski M, Carbonell-Barrachina A. Effects of vacuum level and microwave power on rosemary volatile composition during vacuummicrowave drying. Journal of Food Engineering. 2011. p. 219–27.
7.
Cevallos-Casals B, Cisneros-Zevallos L. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chemistry. 2010. p. 1485–90.
8.
Chung HJ, Liu Q, Hoover R, Warkentin T, Vandenberg B. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chemistry. 2008. p. 316–21.
9.
Deloach R, Ulbrich N. 45th aiaa aerospace sciences meeting and exhibit, held at reno, nevada, 8-11 january. 2007. p. 147.
10.
Durance T, Wang J. Energy consumption, density, and rehydration rate of vacuum microwave-and hot-air convection-dehydrated tomatoes. Journal of Food Science. 2002. p. 2212–6.
11.
Emami S, Meda V, Pickard M, Tyler R. Impact of micronization on rapidly digestible, slowly digestible, and resistant starch concentrations in normal, high-amylose, and waxy barley. Journal of Agricultural and Food Chemistry. 2010. p. 9793–9.
12.
Emami S, Perera A, Meda V, Tyler R. Effect of microwave treatment on starch digestibility and physico-chemical properties of three barley types. Food and Bioprocess Technology. 2012. p. 2266–74.
13.
Fda. 2004.
14.
Figiel A. Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices. Journal of Food Engineering. 2009. p. 98–104.
15.
Gharachorloo M, Tarzi B, Baharinia M. The effect of germination on phenolic compounds and antioxidant activity of pulses. Journal of the American Oil Chemists Society. 2013. p. 407–11.
16.
Giannakoula A, Ilias I, Maksimovic J, Maksimovic V, Zivanovic B. The effects of plant growth regulators on growth, yield, and phenolic profile of lentil plants. Journal of Food Composition and Analysis. 2012. p. 46–53.
17.
Gonzalez Z, Perez E. Evaluation of lentil starches modified by microwave irradiation and extrusion cooking. Food Research International. 2002. p. 415–20.
18.
Inchuen S, Narkrugsa W, Pornchaloempong P. Effect of drying methods on chemical composition, color and antioxidant properties of thai red curry powder. Kasetsart Journal of Natural Science. 2010. p. 142–51.
19.
Iqbal A, Khalil I, Ateeq N, Khan M. Nutritional quality of important food legumes. Food Chemistry. 2006. p. 331–5.
20.
Izli N, Yildiz G, Unal H, Isik E, Uylaser V. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry (physalis peruviana l. International Journal of Food Science and Technology. 2014. p. 9–17.
21.
Kadlec P, Rubecova A, Hinkova A, Kaasova J, Bubnik Z, Pour V. Innovative Food Science & Emerging Technologies. 2001. p. 133–7.
22.
Kaya A, Aydm O, Kolayli S. Food and Bioproducts Processing. 2010. p. 165–73.
23.
Khan M, Jacobsen I, Eggum B. Nutritive value of some improved varieties of legumes. Journal of the Science of Food and Agriculture. 1979. p. 395–400.
24.
Mitra P, Meda V. Optimization of microwave-vacuum drying parameters of saskatoon berries using response surface methodology. Drying Tech-nology. 2009. p. 1089–96.
25.
Mitra P, Meda V, Green R. Effect of drying techniques on the retention of antioxidant activities of saskatoon berries. International Journal of Food Studies. 2013. p. 224–37.
26.
Mulimani V, Paramjyothi S. Effect of heat-treatments on trypsin chyomotrypsin inhibitor activity of red gram (cajanus-cajan l). Plant Foods for Human Nutrition. 1994. p. 103–7.
27.
Sampathkumar Y. Thermal processing effects on total phenolic content, antioxidant activity, trypsin inhibitor activity and in vitro protein digestibility of lentils (Doctoral dissertation, McGill University. 2011.
28.
Sham P, Scaman C, Durance T. Texture of vacuum microwave dehydrated apple chips as affected by calcium pretreatment, vacuum level, and apple variety. Journal of Food Science. 2001. p. 1341–7.
29.
Sultana B, Anwar F, Ashraf M, Saari N. Effect of drying techniques on the total phenolic contents and antioxidant activity of selected fruits. Journal of Medicinal Plants Research. 2012. p. 161–7.
30.
Sunjka P, Rennie T, Beaudry C, Raghavan G. International Conference on Process Integration Modeling and Optimization for Energy Saving and Pollution Reduction. Drying Technology. 2004. p. 1217–31.
31.
Swieca M. Production of ready-toeat lentil sprouts with improved antioxidant capacity: optimization of elicitation conditions with hydrogen peroxide. Food Chemistry. 2015. p. 219–26.
32.
Swieca M, Baraniak B, Gawlik-Dziki U. In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques. Food Chemistry. 2013. p. 1414–20.
33.
Swieca M, Seczyk L, Gawlik-Dziki U. Elicitation and precursor feeding as tools for the improvement of the phenolic content and antioxidant activity of lentil sprouts. Food Chemistry. 2014. p. 288–95.
34.
Szumny A, Figiel A, Gutierrez-Ortiz A, Carbonell-Barrachina A. Composition of rosemary essential oil (rosmarinus officinalis) as affected by drying method. Journal of Food Engineering. 2010. p. 253–60.
35.
Vega-Galvez A, Di Scala K, Rodriguez K, Lemus-Mondaca R, Miranda M, Lopez J, et al. Effect of airdrying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (capsicum annuum, l. var. hungarian). Food Chemistry. 2009. p. 647–53.
36.
Vidal-Valverde C, Frias J, Sierra I, Blazquez I, Lambein F, Kuo Y. New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas. European Food Research and Technology. 2002. p. 472–7.
37.
Wang N, Daun J. Effects of variety and crude protein content on nutrients and anti-nutrients in lentils (lens culinaris). Food Chemistry. 2006. p. 493–502.
38.
Wojdyo A, Figiel A, Lech K, Nowicka P, Oszmianski J. Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology. 2014. p. 44–55.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
