Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product.

Raphael N Alolga, Richard Osae, Maurice T Apaliya, Traore S Ibrahim, Mohammed S A Ahmed, Emmanuel Kwaw, Eric A Antiri

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Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Raphael N AlolgaState Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China. Electronic address: alolgara@cpu.edu.cn.

Richard OsaeCape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana.

Maurice T ApaliyaCape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana.

Traore S IbrahimState Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China.

Mohammed S A AhmedState Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China.

Emmanuel KwawCape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana.

Eric A AntiriAgogo Presbyterian Women's College of Education, Department of Applied Science, Agogo- Ashanti Region, Ghana.

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6 · The paper itself

Abstract

We assessed the impact of selected pretreatment techniques, thus, vacuum-assisted osmotic dehydration (VOD), vacuum-assisted sonication (VSON) and vacuum-assisted osmosonication (VOS) on the metabolomes and quality characteristics of infrared-dried ginger slices. We found marked metabolome differences between the pretreated ginger samples, evidenced by differential amounts of 6-gingerol and 6-shogaol, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. We also found distinct differences in the drying kinetics and sensory characteristics of the pretreated samples. Generally, VOS pretreatment gave the best outcomes. The VOS-pretreated samples contained the highest contents of the marker compounds, TPC, TFC and gave the best antioxidant activity. The VOS-pretreated samples also recorded the shortest drying time and exhibited the best sensory attributes. Overall, the general order observed was, VOS > VSON > VOD > control for all quality parameters examined. VOS pretreatment of ginger before drying therefore holds a great potential for large-scale industrial application.

Indexed as

MetabolomeQuality characteristicsVacuum-assisted osmosonicationVacuum-assisted osmotic dehydrationVacuum-assisted sonication

Identifiers

PMID34826726

DOI10.1016/j.ultsonch.2021.105841

PMCPMC8633365

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LicenceCC BY-NC-ND

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