Specific energy consumption and quality of Citrus hystrix leaves treated using convective and microwave vacuum methods

Review Chemistry, Medicinal

Potential Therapeutic Effects of Citrus hystrix DC and Its Bioactive Compounds on Metabolic Disorders

Hawa Nordin Siti et al.

Summary: Citrus hystrix, also known as kaffir lime, is a plant with antioxidant and anti-inflammatory properties. Its extract, containing bioactive compounds, has potential therapeutic effects on metabolic disorders such as diabetes, hypertension, dyslipidemia, and obesity.

PHARMACEUTICALS (2022)

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Review Food Science & Technology

A review of drying methods for improving the quality of dried herbs

Grant Thamkaew et al.

Summary: Numerous herb-drying studies have been conducted in recent decades, introducing several herb-drying techniques, yet the quality of commercially dried herbs still lags behind that of fresh herbs. This paper reviews studies on the impact of drying techniques and pre-drying treatments on the aroma and color of dried herbs, aiming to provide an overview of technological strategies developed for improving the quality of industrial dried aromatic herbs.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Review Chemistry, Applied

Techniques for essential oil extraction from kaffir lime and its application in health care products-A review

Anuja Suresh et al.

Summary: Kaffir lime, a tropical plant with aromatic leaves, produces essential oil rich in bioactive molecules that have positive effects in healthcare products. Common extraction methods include hydrodistillation, steam distillation, and pressurized liquid extraction.

FLAVOUR AND FRAGRANCE JOURNAL (2021)

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Article Food Science & Technology

Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon

Chang-Cheng Zhao et al.

Summary: This study evaluated drying kinetics, effective diffusivity, and activation energy of sliced persimmon during hot air drying at different temperatures. Results showed that the drying process followed a second-order kinetic model, with a decrease in bioactive compounds at higher temperatures. Additionally, no significant differences in drying rate were observed after a certain drying time at different temperatures.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Agricultural Engineering