声明
致谢
CHAPTER ONE GENERAL INTRODUCTION AND RESEARCH AIMS
1.1 Introduction
1.2Objectives and significance of study
1.3 Organization of dissertation
参考文献
CHAPTER TWO REVIEW OF LITERATURE
2.1 Ginger(Zingiber officinale Roscoe)
2.1.1 Origin and Taxonomy
2.1.2 Cultivation
2.1.3 Chemical constituents or composition of ginger
2.2 Medicinal properties of ginger
2.2.1 Antioxidant properties
2.2.2 Anti-inflammatory properties
2.2.3 Other health and medicinal properties
2.3 The emerging and innovative non-thermal pretreatment technology
2.3.1 Ultrasound
2.3.2 High pressure (HP)
2.3.3 Osmotic dehydration (OD) pretreatment
2.3.4 Pulsed electric fields (PEF)
2.4 The significance of novel non-thermal pretreatment techniques
2.4.1 Enhancing drying rates and product quality
2.4.2 Inactivating quality-deteriorating enzymes
2.4.3 Reduction in non-enzymatic browning(NEB)
2.4.4 Preservation of bioactive compounds
2.4.5 Improvement in energy efficiency, masstransfer and reduction of processing time
2.5Recent development in NTP methods
2.6 Environmental impact of non-thermal technologies
2.7 Drying
2.7.1 Factors affecting drying of food
参考文献
CHAPTER THREE OPTIMIZATION OF OSMOSONICATION PRETREATMENT OF GINGER (ZINGIBER OFFICINALE ROSCOE) USING RESPONSE SURFACE METHODOLOGY: EFFECT ON ANTIOXIDANT ACTIVITY, ENZYME INACTIVATION, PHENOLIC COMPOUNDS AND PHYSICAL PROPERTIES
3.1 INTRODUCTION
3.2MATERIALS AND METHODS
3.2.1 Sample preparation
3.2.2 Chemicals and reagents
3.2.3 Osmosonication (OS) pretreatment
3.2.4 Experimental design
3.2.5 Determination of total phenolic content (TPC)
3.2.6Determination of antioxidant activities
3.2.7Determination of enzyme activity
3.2.8 Determination of physical properties
3.2.9 Statistical Analysis
3.3RESULTS AND DISCUSSION
3.3.1 Results of the model fitness and analysis
3.3.2Effect of osmosonication parameters on water loss (WL)
3.3.3 Effect of osmosonication parameters on solid gain (SG)
3.3.4 Effect of osmosonication parameters on rehydration ratio (RR)
3.3.5 Effect of osmosonication parameters on weight reduction (WR)
3.3.6 Effect of osmosonication parameters on antioxidant activity
3.3.7 Effect of osmosonication parameters on phenolic content
3.3.8 Effect of osmosonication parameters on enzyme inactivation PPO (Polyphenol oxidase)
3.3.9 Optimisation of osmosonication pretreatment process
3.4 CONCLUSION
参考文献
CHAPTER FOUR EFFECTS OF ULTRASOUND, OSMOTIC DEHYDRATION AND OSMOSONICATION PRETREATMENTS ON BIOACTIVE COMPOUNDS, CHEMICAL CHARACTERIZATION, ENZYME INACTIVATION, COLOUR AND ANTIOXIDANT ACTIVITY OF DRIED GINGER SLICES
4.1 INTRODUCTION
4.2MATERIALS AND METHODS
4. 2.1 Chemicals and reagents
4.2.2 Sample preparation
4.2.3 Pretreatments
4.2.4 Relative humidity convective drying of ginger
4.2.5 Bioactive compounds
4.2.6 Determination of antioxidant properties
4.2.7 HPLC-Q/TOF-MS analysis
4.2.8 Enzyme activity
4.2.9 Colour
4.2.10Statistical Analysis
4.3RESULTS AND DISCUSSION
4.3.1 Effect of different pretreatment methods on the total phenolic content of dried ginger
4.3.2 Effect of different pretreatment methods on the total flavonoid content of dried ginger
4.3.3 Effect of different pretreatment methods on the percentage of residual activity of POD
4.3.4 Effect of different pretreatment methods on the percentage residual activity of PPO
4.3.5 Effect of different pretreatments on the changes in antioxidant activities
4.3.6HPLC-Q/TOF-MS characterization and semi-quantitation of ginger samples
4.3.7 Effect of different pretreatment methods on the colour of dried ginger samples
4.4. CONCLUSION
参考文献
CHAPTER FIVE NON-THERMAL PRETREATMENTS ENHANCES DRYING KINETICS AND QUALITY PROPERTIES OF DRIED GINGER (ZINGIBER OFFICINALE ROSCOE) SLICES
5.1 INTRODUCTION
5.2.1 Sample preparation
5.2.2 Pretreatment methods
5.2.3 Relative humidity convective drying
5.2.4 Experimental design and drying kinetics
5.2.5 Drying Kinetics modeling
5.2.6 Determination of Mass transfer
5.2.7 Determination of Weight loss
5.2.8 Texture Analysis
5.2.9 Microstructure Analysis
5.2.10 Chromatic properties
5.2.11 Statistical analysis
5.3RESULTS AND DISCUSSION
5.3.1 Effect of different pretreatment methods on the drying kinetics of ginger
5.3.2 Mathematical modeling of drying kinetics
5.3.3 Effect of different pretreatment methods on the mass transfer of ginger slices
5.3.4 Effect of different pretreatment methods on weight loss of ginger slices
5.3.5 Effect of different pretreatment methods on the texture of ginger slices
5.3.6 Effect of different pretreatment methods on microstructure changes of ginger slices
5.3.7 Effect of different pretreatment methods on chromatic properties
5.4 CONCLUSIONS
参考文献
CHAPTER SIX EFFECTS OF VARIOUS NON-THERMAL PRETREATMENTS ON THE PHYSICOCHEMICAL PROPERTIES OF DRIED GINGER (ZINGIBER OFFICINALE ROSCOE) SLICES FROM TWO GEOGRAPHICAL LOCATIONS
6.1 INTRODUCTION
6.2 MATERIALS AND METHODS
6.2.1 Plant material
6.2.2 Chemicals
6.2.3 Sample preparation
6.2.4 For Ultrahigh performance liquid chromatography-quadrupole time-of-flight(UHPLC-Q/TOF-MS) analysis
6.2.5 Pretreatment Approaches
6.2.6 Relative humidity convective drying of ginger (RHCD)
6.2.7 Weight loss
6.2.8 Rehydration ratio
6.2.9 Texture analysis
6.2.10 Drying kinetics
6.2.11 Mathematical modelling of drying kinetics
6.2.12 Analysis of antioxidant properties
6.2.13 Bioactive compounds (total phenolic content and total flavonoid content)
6.2.14 UHPLC-Q/TOF-MS analysis
6.2.15 Statistical analysis
6.3.1 Antioxidant activities of Chinese and Ghanaian ginger under different NTP conditions
6.3.2 Effect of NTP methods on the TPC
6.3.3 Effect of NTP methods on TFC
6.3.4 Effect of NTP methods on levels of bioactive compounds
6.3.5 Effects of NTP methods on weight loss of Chinese and Ghanaian ginger
6.3.6 Effects of NTP methods on Rehydration ratio (RR)
6.3.7 Effect of NTP methods on texture
6.3.8 Effect of NTP methods on the drying kinetics of ginger
6.3.9 Mathematical modeling of drying kinetics
6.4 CONCLUSION
参考文献
CHAPTER SEVEN INFLUENCE OF DIFFERENT DRYING TECHNIQUES ON THE QUALITY ATTRIBUTES, ANTI-INFLAMMATORY, ANTIOXIDANT, AND CYTOTOXIC EFFECTS OF GHANAIAN GINGER (ZINGIBER OFFICINALE ROSCOE)
7.1 INTRODUCTION
7. 2.1 Plant material
7.2.2Chemicals and reagents
7. 2.3 Sample preparation
7.2.4Drying Techniques
7.2.5Sensory assessment
7.2.6 Chromatic properties
7.2.7Analysis of total phenolic content (TPC) and total flavonoid content (TFC)
7.2.8Analysis of antioxidant properties
7.2.9 Extraction of essential oil
7.2.10 Gas chromatography-mass spectrometry (GC-MS)
7.2.11 Ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q/TOF-MS)
7. 2.12 Cell viability assay
7.2.13 Anti-inflammation assessment
7.2.14 Statistical analysis
7.3RESULTS AND DISCUSSION
7.3.1 Sensory assessment of ginger dried under different conditions
7.3.2 Chromatic properties of ginger dried under different conditions
7.3.3 Moisture contentof ginger dried under different conditions
7.3.4 Effects of different drying methods on TPC of ginger
7.3.5 The effect of different drying techniques on the total flavonoid content (TFC) of ginger
7.3.6 The effect of different drying methods on the antioxidant activities of ginger
7.3.7 Effect of different drying techniques on chemical composition of essential oil
7.3.8 Effect of different drying techniques on gingerol derivatives
7.3.9 Cell viability and anti-inflammation
7.4 CONCLUSION
参考文献
CHAPTER EIGHT DRYING OF GINGER SLICES–EVALUATION OF QUALITY ATTRIBUTES, ENZYME INACTIVATION, VOLATILE COMPOUNDS,ENERGY CONSUMPTION AND KINETICS STUDY
8.1 INTRODUCTION
8.2MATERIALS AND METHODS
8.2.1 Plant material
8.2.2Chemicals and reagents
8.2.3 Sample preparation
8.2.4 Drying Techniques
8.2.5 Total phenolic and flavonoid content as well as antioxidant activity measurement
8.2.6Analysis of antioxidant properties
8.2.7Analysis of total phenolic content (TPC) and total flavonoid content (TFC)
8.2.8 Rehydration ratio
8.2.9 Colour Analysis
8.2.10 Enzyme inactivation
8.2.11 Mathematical modelling of drying curves (Drying curves and kinetics modelling)
8.2.11 Microstructure Analysis
8.2.12 Determination of volatile compounds
8.2.13 Statistical analysis
8.3. RESULTS AND DISCUSSION
8.3.1 The effect of different drying techniques on the antioxidant properties of dried ginger slices
8.3.2 The effect of different drying techniques on the total phenolic (TPC) and flavonoid content (TFC) of dried ginger
8.3.3 Effect of different drying techniques on rehydration ratio (RR) of dried ginger slices
8.3.4 Effect of different drying techniques on the change in colour of dried ginger slices
8.3.5 Effect of different drying techniques on the enzyme activity
8.3.6 Effect of different drying techniques on the drying kinetics of ginger slices
8.3.7 Mathematical modeling of drying kinetics
8.3.8 Energy consumption rate
8.3.9 Microstructural Analysis
8.3.10 Volatile compounds (E-nose signal response analysis)
8.4. CONCLUSION
参考文献
CHAPTER NINE VARIATION IN BIOACTIVE PHYTOCHEMICALS AND SENSORY ATTRIBUTES OF OSMOSONIC CONVECTIVE DRIED GINGER FROM FOUR AFRICAN COUNTRIES
9.1 INTRODUCTION
9.2 MATERIALS AND METHODS
9.2.1 Chemicals and reagents
9.2.2 Plant material
9.2.3 Pretreatment and Drying methods
9.2.4 Metabolomics study
9.2.5 UPLC-Q/TOF-MS analysis
9.2.6 Quantification of 6-gingerol
9.2.7 Bioactive phytochemical analysis (TPC, TFC and antioxidant activity)
9.2.8 Analysis of total phenolic content (TPC) and total flavonoid content (TFC)
9.2.9 Analysis of antioxidant properties
9.2.10 Sensory assessment
9.2.11Electronic-nose determination of volatile compounds
9.2.12Data processing and metabolites’ identities ascertainment
9.2.13Statistical analysis
9.3.1 Metabolome differences between samples from the two geographical regions
9.3.2 Differential secondary metabolites’ identities ascertainment
9.3.3 Quantification of 6-gingerol
9.3.4 TPC, TFC and antioxidant activities
9.3.5 Sensory evaluation of samples from the two geographical regions
9.3.6 Electronic nose analysis of volatile compounds
9.4. CONCLUSION
参考文献
CHAPTER TEN GENERAL CONCLUSIONS, FUTURE WORK AND LIST OF PUBLICATIONS
10.1 General Conclusions
10.2 Innovations/Novelty
10.3 Future work
10.4 List of Publications
10.5. Other Publications
江苏大学;
