Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice
Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematica...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-08-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723001803 |
| _version_ | 1827876888791482368 |
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| author | Muhammad Tayyab Rashid Kunlun Liu Deng-Zhong Wei Mushtaque Ahmed Jatoi Qingyun Li Frederick Sarpong |
| author_facet | Muhammad Tayyab Rashid Kunlun Liu Deng-Zhong Wei Mushtaque Ahmed Jatoi Qingyun Li Frederick Sarpong |
| author_sort | Muhammad Tayyab Rashid |
| collection | DOAJ |
| description | Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematical modeling, thermodynamics, microstructure, bioactive profile, volatile compounds and to lock the nutritional composition of selenium-enriched germinated black rice (SeGBR). Ultrasonic-treated samples exhibited a 20.5% reduced drying time than control ones. The Hii model accurately describes the drying kinetics of SeGBR with the highest R2 (>0.997 to 1.00) among the fifteen studied models. The activation energy values in US-SeGBR varied from 3.97 to 13.90 kJ/mol, while the specific energy consumption ranged from 6.45 to 12.32 kWh/kg, which was lower than untreated. The obtained thermodynamic attributes of dried black rice revealed that the process was endothermic and non-spontaneous. Gallic acid, kaempferol, and cyanidin 3-glucoside were present in high concentrations in phenolics, flavonoids, and anthocyanins, respectively. The HS-SPME-GC–MS investigation detected and quantified 55 volatile compounds. The US-treated SeGBR had more volatile compounds, which may stimulate the release of more flavorful substances. The scanning electronic micrograph shows that the US-treated samples absorbed high water through several micro-cavities. Selenium concentration was significantly higher in US-treated samples at 50 °C than in control samples. In conclusion, ultrasound-assisted hot-air drying accelerated drying and improved SeGBR quality, which is crucial for the food industry and global promotion of this healthiest rice variety. |
| first_indexed | 2024-03-12T17:27:55Z |
| format | Article |
| id | doaj.art-c92beee60af944aaa0f67f14ac74325a |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-12T17:27:55Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-c92beee60af944aaa0f67f14ac74325a2023-08-05T05:15:21ZengElsevierUltrasonics Sonochemistry1350-41772023-08-0198106468Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black riceMuhammad Tayyab Rashid0Kunlun Liu1Deng-Zhong Wei2Mushtaque Ahmed Jatoi3Qingyun Li4Frederick Sarpong5College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China; Corresponding author at: College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaDepartment of Botany, Shah Abdul Latif University, Khairpur 66020, Sindh, PakistanCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, ChinaValue Addition Division, Oil Palm Research Institute, Council for Scientific and Industrial Research, Box 74, Kade, GhanaBlack rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematical modeling, thermodynamics, microstructure, bioactive profile, volatile compounds and to lock the nutritional composition of selenium-enriched germinated black rice (SeGBR). Ultrasonic-treated samples exhibited a 20.5% reduced drying time than control ones. The Hii model accurately describes the drying kinetics of SeGBR with the highest R2 (>0.997 to 1.00) among the fifteen studied models. The activation energy values in US-SeGBR varied from 3.97 to 13.90 kJ/mol, while the specific energy consumption ranged from 6.45 to 12.32 kWh/kg, which was lower than untreated. The obtained thermodynamic attributes of dried black rice revealed that the process was endothermic and non-spontaneous. Gallic acid, kaempferol, and cyanidin 3-glucoside were present in high concentrations in phenolics, flavonoids, and anthocyanins, respectively. The HS-SPME-GC–MS investigation detected and quantified 55 volatile compounds. The US-treated SeGBR had more volatile compounds, which may stimulate the release of more flavorful substances. The scanning electronic micrograph shows that the US-treated samples absorbed high water through several micro-cavities. Selenium concentration was significantly higher in US-treated samples at 50 °C than in control samples. In conclusion, ultrasound-assisted hot-air drying accelerated drying and improved SeGBR quality, which is crucial for the food industry and global promotion of this healthiest rice variety.http://www.sciencedirect.com/science/article/pii/S1350417723001803Black riceDrying kineticsSeleniumUltrasoundAnthocyaninsVolatile compounds |
| spellingShingle | Muhammad Tayyab Rashid Kunlun Liu Deng-Zhong Wei Mushtaque Ahmed Jatoi Qingyun Li Frederick Sarpong Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice Ultrasonics Sonochemistry Black rice Drying kinetics Selenium Ultrasound Anthocyanins Volatile compounds |
| title | Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice |
| title_full | Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice |
| title_fullStr | Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice |
| title_full_unstemmed | Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice |
| title_short | Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice |
| title_sort | drying kinetics and quality dynamics of ultrasound assisted dried selenium enriched germinated black rice |
| topic | Black rice Drying kinetics Selenium Ultrasound Anthocyanins Volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723001803 |
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