ArticleUltrasonics sonochemistry2025
Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane.
Article in Ultrasonics sonochemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Phytochemical investigation of Phyllanthus emblica (Amla) for therapeutic application in urinary tract infection (UTI) management and development of functional tea.Ultrasonics sonochemistry · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Study on the effects of media-regulated ultrasonic pretreatment combined with elwectrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic.Food chemistry: X · 2026Article
- Insight into the Molecular and Structural Changes in Red Pepper Induced by Direct and Indirect Ultrasonic Treatments.Molecules (Basel, Switzerland) · 2025Article
- Effect of combined ethanol and ultrasound pretreatment on energy consumption and bioactive compounds of rose petals in hot air drying.Scientific reports · 2025Article
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Authors and funding
14 authors.
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Abstract
The present study was aimed to determine the effect of ultrasound pretreatment and different drying methods viz sun drying, solar drying, cabinet drying, vacuum drying, microwave assisted drying and freeze drying on physicochemical, phytochemical activity, rehydration ratio and drying time of the purslane. The purslane was ultrasonicated for 15, 30, 45 and 60 min following by drying. The ultrasound pretreatment (60 min) combined with freeze drying retained the highest antioxidants (95.59 %), phenolic content (7.85 mgGAE/100 g), total carotenoid content (99.74 mg/100 g), ascorbic acid (399.94 mg/100 g) and rehydration ratio (6.80). Moreover, the same combination revealed higher L and a* values when compared with other drying methods. However, the purslane pretreated with ultrasonication for 60 min and then dried via microwave took less time for drying. This study suggests that Ultrasound pretreatment (60 min) followed by freeze drying is recommended for preserving the nutritional and functional properties of purslane. It could be scaled up for commercial applications in the functional food and nutraceutical industries, where high-quality preservation is crucial.
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