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Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed
BACKGROUND Ginkgo biloba seeds are used as a functional food across Asia. However, the presence of toxic compounds has limited their application. In this study, freeze drying, infrared drying, hot‐air drying and pulsed‐vacuum drying were used to dry G. biloba seeds. A comprehensive analysis was perf...
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| Published in: | Journal of the science of food and agriculture 2021-06, Vol.101 (8), p.3290-3297 |
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| Main Authors: | , |
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| cites | cdi_FETCH-LOGICAL-c3578-3f9d69a11b35ef3d319d2f9899ee837447d0d26aa0464a27a242fa03d1a1d6d93 |
| container_end_page | 3297 |
| container_issue | 8 |
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| container_title | Journal of the science of food and agriculture |
| container_volume | 101 |
| creator | Boateng, Isaac Duah Yang, Xiao‐Ming |
| description | BACKGROUND
Ginkgo biloba seeds are used as a functional food across Asia. However, the presence of toxic compounds has limited their application. In this study, freeze drying, infrared drying, hot‐air drying and pulsed‐vacuum drying were used to dry G. biloba seeds. A comprehensive analysis was performed on their product quality, antioxidant activities, bioactive and toxic components.
RESULTS
Results showed that the drying methods had a significant influence on product quality with freeze drying being superior due to the minimal microstructural damage, followed by infrared drying and pulsed‐vacuum drying. Infrared‐dried product possessed the strongest antioxidant activities and higher bioactive compound content than hot‐air‐dried and pulsed‐vacuum‐dried product. Toxic compounds in fresh G. biloba seeds (ginkgotoxin, ginkgolic acid and cyanide) were reduced markedly by drying. Ginkgotoxin was reduced fourfold, and the contents of acrylamide, ginkgolic acid and cyanide in dried G. biloba seeds were reduced to the scope of safety. Amongst the four drying methods, infrared drying had the shortest drying time, and its product showed higher quality and bioactive compound content, and stronger antioxidant activities.
CONCLUSIONS
These findings will offer salient information for selecting a drying method during the processing of ginkgo seeds. Infrared drying could be considered as a multiple‐effect drying method in the processing of ginkgo seeds. © 2020 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.10958 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2527455222</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2527455222</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3578-3f9d69a11b35ef3d319d2f9899ee837447d0d26aa0464a27a242fa03d1a1d6d93</originalsourceid><addsrcrecordid>eNp9kLtOwzAUQC0EoqWw8AHIEhsixY-8PFZVW0CVGIDZcmK7uKRxaydA_h6XFEameyUfnWsdAC4xGmOEyN3aaxE2luRHYBhmFiGE0TEYhkcSJTgmA3Dm_RohxFianoIBpYQQnGdDUM-0VmUDrYbShNWpuoHSdaZewY1q3qz00NZw66xsA7ZrRWWa7hYWxoqyMR8KilrCxn6ZEpZ2s7V1EPi9bmHq95UNYGULAZdj6JWS5-BEi8qri8Mcgdf57GV6Hy2fFg_TyTIqaZLlEdVMpkxgXNBEaSopZpJoljOmVE6zOM4kkiQVAsVpLEgmSEy0QFRigWUqGR2B694bPr5rlW_42rauDic5SUgWJ0kIEKibniqd9d4pzbfObITrOEZ8n5bv0_KftAG-OijbYqPkH_rbMgC4Bz5Npbp_VPzxeT7ppd-Jy4Or</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2527455222</pqid></control><display><type>article</type><title>Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed</title><source>Wiley</source><creator>Boateng, Isaac Duah ; Yang, Xiao‐Ming</creator><creatorcontrib>Boateng, Isaac Duah ; Yang, Xiao‐Ming</creatorcontrib><description>BACKGROUND
Ginkgo biloba seeds are used as a functional food across Asia. However, the presence of toxic compounds has limited their application. In this study, freeze drying, infrared drying, hot‐air drying and pulsed‐vacuum drying were used to dry G. biloba seeds. A comprehensive analysis was performed on their product quality, antioxidant activities, bioactive and toxic components.
RESULTS
Results showed that the drying methods had a significant influence on product quality with freeze drying being superior due to the minimal microstructural damage, followed by infrared drying and pulsed‐vacuum drying. Infrared‐dried product possessed the strongest antioxidant activities and higher bioactive compound content than hot‐air‐dried and pulsed‐vacuum‐dried product. Toxic compounds in fresh G. biloba seeds (ginkgotoxin, ginkgolic acid and cyanide) were reduced markedly by drying. Ginkgotoxin was reduced fourfold, and the contents of acrylamide, ginkgolic acid and cyanide in dried G. biloba seeds were reduced to the scope of safety. Amongst the four drying methods, infrared drying had the shortest drying time, and its product showed higher quality and bioactive compound content, and stronger antioxidant activities.
CONCLUSIONS
These findings will offer salient information for selecting a drying method during the processing of ginkgo seeds. Infrared drying could be considered as a multiple‐effect drying method in the processing of ginkgo seeds. © 2020 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.10958</identifier><identifier>PMID: 33222187</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acrylamide ; Air drying ; Antioxidants ; Bioactive compounds ; Biocompatibility ; Biological activity ; Cyanides ; Freeze drying ; Functional foods & nutraceuticals ; Ginkgo biloba ; ginkgo seeds ; ginkgolic acid ; ginkgotoxin ; Product quality ; Seeds ; sensory analysis ; terpene trilactones ; Vacuum drying ; Vacuum packaging</subject><ispartof>Journal of the science of food and agriculture, 2021-06, Vol.101 (8), p.3290-3297</ispartof><rights>2020 Society of Chemical Industry</rights><rights>2020 Society of Chemical Industry.</rights><rights>Copyright © 2021 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3578-3f9d69a11b35ef3d319d2f9899ee837447d0d26aa0464a27a242fa03d1a1d6d93</citedby><cites>FETCH-LOGICAL-c3578-3f9d69a11b35ef3d319d2f9899ee837447d0d26aa0464a27a242fa03d1a1d6d93</cites><orcidid>0000-0002-0900-3027</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33222187$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Boateng, Isaac Duah</creatorcontrib><creatorcontrib>Yang, Xiao‐Ming</creatorcontrib><title>Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Ginkgo biloba seeds are used as a functional food across Asia. However, the presence of toxic compounds has limited their application. In this study, freeze drying, infrared drying, hot‐air drying and pulsed‐vacuum drying were used to dry G. biloba seeds. A comprehensive analysis was performed on their product quality, antioxidant activities, bioactive and toxic components.
RESULTS
Results showed that the drying methods had a significant influence on product quality with freeze drying being superior due to the minimal microstructural damage, followed by infrared drying and pulsed‐vacuum drying. Infrared‐dried product possessed the strongest antioxidant activities and higher bioactive compound content than hot‐air‐dried and pulsed‐vacuum‐dried product. Toxic compounds in fresh G. biloba seeds (ginkgotoxin, ginkgolic acid and cyanide) were reduced markedly by drying. Ginkgotoxin was reduced fourfold, and the contents of acrylamide, ginkgolic acid and cyanide in dried G. biloba seeds were reduced to the scope of safety. Amongst the four drying methods, infrared drying had the shortest drying time, and its product showed higher quality and bioactive compound content, and stronger antioxidant activities.
CONCLUSIONS
These findings will offer salient information for selecting a drying method during the processing of ginkgo seeds. Infrared drying could be considered as a multiple‐effect drying method in the processing of ginkgo seeds. © 2020 Society of Chemical Industry</description><subject>Acrylamide</subject><subject>Air drying</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Biocompatibility</subject><subject>Biological activity</subject><subject>Cyanides</subject><subject>Freeze drying</subject><subject>Functional foods & nutraceuticals</subject><subject>Ginkgo biloba</subject><subject>ginkgo seeds</subject><subject>ginkgolic acid</subject><subject>ginkgotoxin</subject><subject>Product quality</subject><subject>Seeds</subject><subject>sensory analysis</subject><subject>terpene trilactones</subject><subject>Vacuum drying</subject><subject>Vacuum packaging</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kLtOwzAUQC0EoqWw8AHIEhsixY-8PFZVW0CVGIDZcmK7uKRxaydA_h6XFEameyUfnWsdAC4xGmOEyN3aaxE2luRHYBhmFiGE0TEYhkcSJTgmA3Dm_RohxFianoIBpYQQnGdDUM-0VmUDrYbShNWpuoHSdaZewY1q3qz00NZw66xsA7ZrRWWa7hYWxoqyMR8KilrCxn6ZEpZ2s7V1EPi9bmHq95UNYGULAZdj6JWS5-BEi8qri8Mcgdf57GV6Hy2fFg_TyTIqaZLlEdVMpkxgXNBEaSopZpJoljOmVE6zOM4kkiQVAsVpLEgmSEy0QFRigWUqGR2B694bPr5rlW_42rauDic5SUgWJ0kIEKibniqd9d4pzbfObITrOEZ8n5bv0_KftAG-OijbYqPkH_rbMgC4Bz5Npbp_VPzxeT7ppd-Jy4Or</recordid><startdate>202106</startdate><enddate>202106</enddate><creator>Boateng, Isaac Duah</creator><creator>Yang, Xiao‐Ming</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-0900-3027</orcidid></search><sort><creationdate>202106</creationdate><title>Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed</title><author>Boateng, Isaac Duah ; Yang, Xiao‐Ming</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3578-3f9d69a11b35ef3d319d2f9899ee837447d0d26aa0464a27a242fa03d1a1d6d93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acrylamide</topic><topic>Air drying</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Biocompatibility</topic><topic>Biological activity</topic><topic>Cyanides</topic><topic>Freeze drying</topic><topic>Functional foods & nutraceuticals</topic><topic>Ginkgo biloba</topic><topic>ginkgo seeds</topic><topic>ginkgolic acid</topic><topic>ginkgotoxin</topic><topic>Product quality</topic><topic>Seeds</topic><topic>sensory analysis</topic><topic>terpene trilactones</topic><topic>Vacuum drying</topic><topic>Vacuum packaging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Boateng, Isaac Duah</creatorcontrib><creatorcontrib>Yang, Xiao‐Ming</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Boateng, Isaac Duah</au><au>Yang, Xiao‐Ming</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2021-06</date><risdate>2021</risdate><volume>101</volume><issue>8</issue><spage>3290</spage><epage>3297</epage><pages>3290-3297</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Ginkgo biloba seeds are used as a functional food across Asia. However, the presence of toxic compounds has limited their application. In this study, freeze drying, infrared drying, hot‐air drying and pulsed‐vacuum drying were used to dry G. biloba seeds. A comprehensive analysis was performed on their product quality, antioxidant activities, bioactive and toxic components.
RESULTS
Results showed that the drying methods had a significant influence on product quality with freeze drying being superior due to the minimal microstructural damage, followed by infrared drying and pulsed‐vacuum drying. Infrared‐dried product possessed the strongest antioxidant activities and higher bioactive compound content than hot‐air‐dried and pulsed‐vacuum‐dried product. Toxic compounds in fresh G. biloba seeds (ginkgotoxin, ginkgolic acid and cyanide) were reduced markedly by drying. Ginkgotoxin was reduced fourfold, and the contents of acrylamide, ginkgolic acid and cyanide in dried G. biloba seeds were reduced to the scope of safety. Amongst the four drying methods, infrared drying had the shortest drying time, and its product showed higher quality and bioactive compound content, and stronger antioxidant activities.
CONCLUSIONS
These findings will offer salient information for selecting a drying method during the processing of ginkgo seeds. Infrared drying could be considered as a multiple‐effect drying method in the processing of ginkgo seeds. © 2020 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>33222187</pmid><doi>10.1002/jsfa.10958</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-0900-3027</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2021-06, Vol.101 (8), p.3290-3297 |
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| source | Wiley |
| subjects | Acrylamide Air drying Antioxidants Bioactive compounds Biocompatibility Biological activity Cyanides Freeze drying Functional foods & nutraceuticals Ginkgo biloba ginkgo seeds ginkgolic acid ginkgotoxin Product quality Seeds sensory analysis terpene trilactones Vacuum drying Vacuum packaging |
| title | Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed |
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