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Application of microwave‐assisted technology: A green process to produce ginger products without waste
This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform ex...
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| Published in: | Journal of food process engineering 2019-05, Vol.42 (3), p.n/a |
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| Main Authors: | , , , , , , |
| Format: | Magazinearticle |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c3106-6c199a165b5abf19d2d11525b279a68d25da7b1a2f60fdff86f36b41af28dba23 |
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| container_title | Journal of food process engineering |
| container_volume | 42 |
| creator | Nguyen, Phuc Hoang Duy Le Nguyen, Kim Tran Nguyen, Thi Tuyet Ngan Duong, Nhat Linh Hoang, Tien Cuong Pham, Thi Thuy Phuong Vo, Dai‐Viet N. |
| description | This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform exposure of the material, resulting in a uniform dried ginger product with EO content more than 0.33% and moisture content less than 10%. The optimum conditions of MW density and energy, which were determined using response surface methodology, are 1 W/g and 1 Wh/g, respectively. They are much lower comparing with that required for hydrodistillation (HD). Significant difference in extraction yield obtained by MW extraction (0.6384 ± 0.0195) and HD (1.1939 ± 0.0679) was observed; however, the quality of EO derived from MW extraction in terms of antibacterial activity was higher than that of the one derived from HD, whereas the physical properties of both EOs were similar.
Practical applications
In this study, the applicability of microwave (MW) extraction combining hydrodiffusion and gravity for ginger processing to produce dried ginger, ginger essential oil (EO), and juice without generating waste was confirmed. Although the EO yield obtained by the proposed extraction method is smaller than that obtained by hydrodistillation (HD), it was proved to be greener and more efficient than HD in terms of extraction time, EO preserving capability, resources’ consumption, and waste generation. In addition, the EO derived from MW extraction was observed to be more active in antibacterial activity due to its high content of oxygenated and monoterpene compounds. Moreover, this modified rotatable apparatus, which was simply developed from a cheap domestic MW oven to ensure uniform dried product, could be considered technically and economically feasible for actual deployment at small‐scale processing unit. |
| doi_str_mv | 10.1111/jfpe.12996 |
| format | magazinearticle |
| fullrecord | <record><control><sourceid>wiley_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1111_jfpe_12996</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JFPE12996</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3106-6c199a165b5abf19d2d11525b279a68d25da7b1a2f60fdff86f36b41af28dba23</originalsourceid><addsrcrecordid>eNp9kE1OwzAQhS0EEqWw4QReI6V4nNpJ2FVVy48qwQLWkeOf1FUaR7ZL1B1H4IychJR2zWzmjfTNk95D6BbIBIa535hOT4AWBT9DI8imLJmylJyjEYFB53nGL9FVCBtCUsYIHaH1rOsaK0W0rsXO4K2V3vXiU_98fYsQbIha4ajlunWNq_cPeIZrr3WLO--kDgFHd5BqJzWubVtrfzpjwL2Na7eLuBeDyzW6MKIJ-ua0x-hjuXifPyWr18fn-WyVyBQIT7iEohDAWcVEZaBQVAEwyiqaFYLnijIlsgoENZwYZUzOTcqrKQhDc1UJmo7R3dF3yBGC16bsvN0Kvy-BlIeOykNH5V9HAwxHuLeN3v9Dli_Lt8Xx5xcdr22E</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>magazinearticle</recordtype></control><display><type>magazinearticle</type><title>Application of microwave‐assisted technology: A green process to produce ginger products without waste</title><source>Business Source Ultimate</source><source>Wiley</source><creator>Nguyen, Phuc Hoang Duy ; Le Nguyen, Kim Tran ; Nguyen, Thi Tuyet Ngan ; Duong, Nhat Linh ; Hoang, Tien Cuong ; Pham, Thi Thuy Phuong ; Vo, Dai‐Viet N.</creator><creatorcontrib>Nguyen, Phuc Hoang Duy ; Le Nguyen, Kim Tran ; Nguyen, Thi Tuyet Ngan ; Duong, Nhat Linh ; Hoang, Tien Cuong ; Pham, Thi Thuy Phuong ; Vo, Dai‐Viet N.</creatorcontrib><description>This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform exposure of the material, resulting in a uniform dried ginger product with EO content more than 0.33% and moisture content less than 10%. The optimum conditions of MW density and energy, which were determined using response surface methodology, are 1 W/g and 1 Wh/g, respectively. They are much lower comparing with that required for hydrodistillation (HD). Significant difference in extraction yield obtained by MW extraction (0.6384 ± 0.0195) and HD (1.1939 ± 0.0679) was observed; however, the quality of EO derived from MW extraction in terms of antibacterial activity was higher than that of the one derived from HD, whereas the physical properties of both EOs were similar.
Practical applications
In this study, the applicability of microwave (MW) extraction combining hydrodiffusion and gravity for ginger processing to produce dried ginger, ginger essential oil (EO), and juice without generating waste was confirmed. Although the EO yield obtained by the proposed extraction method is smaller than that obtained by hydrodistillation (HD), it was proved to be greener and more efficient than HD in terms of extraction time, EO preserving capability, resources’ consumption, and waste generation. In addition, the EO derived from MW extraction was observed to be more active in antibacterial activity due to its high content of oxygenated and monoterpene compounds. Moreover, this modified rotatable apparatus, which was simply developed from a cheap domestic MW oven to ensure uniform dried product, could be considered technically and economically feasible for actual deployment at small‐scale processing unit.</description><identifier>ISSN: 0145-8876</identifier><identifier>EISSN: 1745-4530</identifier><identifier>DOI: 10.1111/jfpe.12996</identifier><language>eng</language><publisher>Hoboken, USA: John Wiley & Sons, Inc</publisher><ispartof>Journal of food process engineering, 2019-05, Vol.42 (3), p.n/a</ispartof><rights>2019 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3106-6c199a165b5abf19d2d11525b279a68d25da7b1a2f60fdff86f36b41af28dba23</citedby><cites>FETCH-LOGICAL-c3106-6c199a165b5abf19d2d11525b279a68d25da7b1a2f60fdff86f36b41af28dba23</cites><orcidid>0000-0001-9064-7016</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfpe.12996$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfpe.12996$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>786,790,27958,50923,51032</link.rule.ids></links><search><creatorcontrib>Nguyen, Phuc Hoang Duy</creatorcontrib><creatorcontrib>Le Nguyen, Kim Tran</creatorcontrib><creatorcontrib>Nguyen, Thi Tuyet Ngan</creatorcontrib><creatorcontrib>Duong, Nhat Linh</creatorcontrib><creatorcontrib>Hoang, Tien Cuong</creatorcontrib><creatorcontrib>Pham, Thi Thuy Phuong</creatorcontrib><creatorcontrib>Vo, Dai‐Viet N.</creatorcontrib><title>Application of microwave‐assisted technology: A green process to produce ginger products without waste</title><title>Journal of food process engineering</title><description>This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform exposure of the material, resulting in a uniform dried ginger product with EO content more than 0.33% and moisture content less than 10%. The optimum conditions of MW density and energy, which were determined using response surface methodology, are 1 W/g and 1 Wh/g, respectively. They are much lower comparing with that required for hydrodistillation (HD). Significant difference in extraction yield obtained by MW extraction (0.6384 ± 0.0195) and HD (1.1939 ± 0.0679) was observed; however, the quality of EO derived from MW extraction in terms of antibacterial activity was higher than that of the one derived from HD, whereas the physical properties of both EOs were similar.
Practical applications
In this study, the applicability of microwave (MW) extraction combining hydrodiffusion and gravity for ginger processing to produce dried ginger, ginger essential oil (EO), and juice without generating waste was confirmed. Although the EO yield obtained by the proposed extraction method is smaller than that obtained by hydrodistillation (HD), it was proved to be greener and more efficient than HD in terms of extraction time, EO preserving capability, resources’ consumption, and waste generation. In addition, the EO derived from MW extraction was observed to be more active in antibacterial activity due to its high content of oxygenated and monoterpene compounds. Moreover, this modified rotatable apparatus, which was simply developed from a cheap domestic MW oven to ensure uniform dried product, could be considered technically and economically feasible for actual deployment at small‐scale processing unit.</description><issn>0145-8876</issn><issn>1745-4530</issn><fulltext>true</fulltext><rsrctype>magazinearticle</rsrctype><creationdate>2019</creationdate><recordtype>magazinearticle</recordtype><recordid>eNp9kE1OwzAQhS0EEqWw4QReI6V4nNpJ2FVVy48qwQLWkeOf1FUaR7ZL1B1H4IychJR2zWzmjfTNk95D6BbIBIa535hOT4AWBT9DI8imLJmylJyjEYFB53nGL9FVCBtCUsYIHaH1rOsaK0W0rsXO4K2V3vXiU_98fYsQbIha4ajlunWNq_cPeIZrr3WLO--kDgFHd5BqJzWubVtrfzpjwL2Na7eLuBeDyzW6MKIJ-ua0x-hjuXifPyWr18fn-WyVyBQIT7iEohDAWcVEZaBQVAEwyiqaFYLnijIlsgoENZwYZUzOTcqrKQhDc1UJmo7R3dF3yBGC16bsvN0Kvy-BlIeOykNH5V9HAwxHuLeN3v9Dli_Lt8Xx5xcdr22E</recordid><startdate>201905</startdate><enddate>201905</enddate><creator>Nguyen, Phuc Hoang Duy</creator><creator>Le Nguyen, Kim Tran</creator><creator>Nguyen, Thi Tuyet Ngan</creator><creator>Duong, Nhat Linh</creator><creator>Hoang, Tien Cuong</creator><creator>Pham, Thi Thuy Phuong</creator><creator>Vo, Dai‐Viet N.</creator><general>John Wiley & Sons, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0001-9064-7016</orcidid></search><sort><creationdate>201905</creationdate><title>Application of microwave‐assisted technology: A green process to produce ginger products without waste</title><author>Nguyen, Phuc Hoang Duy ; Le Nguyen, Kim Tran ; Nguyen, Thi Tuyet Ngan ; Duong, Nhat Linh ; Hoang, Tien Cuong ; Pham, Thi Thuy Phuong ; Vo, Dai‐Viet N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3106-6c199a165b5abf19d2d11525b279a68d25da7b1a2f60fdff86f36b41af28dba23</frbrgroupid><rsrctype>magazinearticle</rsrctype><prefilter>magazinearticle</prefilter><language>eng</language><creationdate>2019</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nguyen, Phuc Hoang Duy</creatorcontrib><creatorcontrib>Le Nguyen, Kim Tran</creatorcontrib><creatorcontrib>Nguyen, Thi Tuyet Ngan</creatorcontrib><creatorcontrib>Duong, Nhat Linh</creatorcontrib><creatorcontrib>Hoang, Tien Cuong</creatorcontrib><creatorcontrib>Pham, Thi Thuy Phuong</creatorcontrib><creatorcontrib>Vo, Dai‐Viet N.</creatorcontrib><collection>CrossRef</collection><jtitle>Journal of food process engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nguyen, Phuc Hoang Duy</au><au>Le Nguyen, Kim Tran</au><au>Nguyen, Thi Tuyet Ngan</au><au>Duong, Nhat Linh</au><au>Hoang, Tien Cuong</au><au>Pham, Thi Thuy Phuong</au><au>Vo, Dai‐Viet N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of microwave‐assisted technology: A green process to produce ginger products without waste</atitle><jtitle>Journal of food process engineering</jtitle><date>2019-05</date><risdate>2019</risdate><volume>42</volume><issue>3</issue><epage>n/a</epage><issn>0145-8876</issn><eissn>1745-4530</eissn><abstract>This work proposed a zero waste approach based on microwave (MW) extraction combining hydrodiffusion and gravity for preserving all valuable compounds in the form of dried ginger, ginger essential oil (EO), and juice. A rotatable apparatus was developed from a domestic MW oven to ensure a uniform exposure of the material, resulting in a uniform dried ginger product with EO content more than 0.33% and moisture content less than 10%. The optimum conditions of MW density and energy, which were determined using response surface methodology, are 1 W/g and 1 Wh/g, respectively. They are much lower comparing with that required for hydrodistillation (HD). Significant difference in extraction yield obtained by MW extraction (0.6384 ± 0.0195) and HD (1.1939 ± 0.0679) was observed; however, the quality of EO derived from MW extraction in terms of antibacterial activity was higher than that of the one derived from HD, whereas the physical properties of both EOs were similar.
Practical applications
In this study, the applicability of microwave (MW) extraction combining hydrodiffusion and gravity for ginger processing to produce dried ginger, ginger essential oil (EO), and juice without generating waste was confirmed. Although the EO yield obtained by the proposed extraction method is smaller than that obtained by hydrodistillation (HD), it was proved to be greener and more efficient than HD in terms of extraction time, EO preserving capability, resources’ consumption, and waste generation. In addition, the EO derived from MW extraction was observed to be more active in antibacterial activity due to its high content of oxygenated and monoterpene compounds. Moreover, this modified rotatable apparatus, which was simply developed from a cheap domestic MW oven to ensure uniform dried product, could be considered technically and economically feasible for actual deployment at small‐scale processing unit.</abstract><cop>Hoboken, USA</cop><pub>John Wiley & Sons, Inc</pub><doi>10.1111/jfpe.12996</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-9064-7016</orcidid></addata></record> |
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| title | Application of microwave‐assisted technology: A green process to produce ginger products without waste |
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