Research papers of the week – August 1, 2022

Natalia Pachura, Aleksandra Zimmer, Kacper Grzywna, Adam Figiel, Antoni Szumny, Jacek Łyczko

Food Chemistry

Ministerial score = 200.0
Journal Impact Factor (2020) = 9.231 (Q1)

In light of large scale production of Salvia officinalis L. and its complex storage and delivery chain, the efficient preservation process is required. At this moment, the most popular preservation method is drying, therefore a comprehensive experiment to evaluate the influence of multiple drying techniques on sage was conducted. Convective drying at 40, 50 and 60 °C, vacuum-microwave drying with powers 240, 360 and 480 W and combined drying consisting of convective pre-drying at 50 °C followed by vacuum-microwave finish-drying with power 360 W were applied. To evaluate the effect of particular procedures chemical analyses were performed, namely evaluation of changes in bioactive volatile constituents, odour-active compounds and various groups of non-volatile bioactive constituents of sage. The obtained results shown, that to receive the product with expected quality, it is necessary to identify the designation of the product before treatment, since particular groups of phytochemicals react differently during drying.

DOI:10.1016/j.foodchem.2022.133802

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