ArticleFood chemistry: X2025
Effects of microwave vacuum drying on drying characteristics, bioactive components, antioxidant capacity, and starch structure of germinated red adzuki beans.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Microwave power-induced modulation of tigernut (Food chemistry: X · 2026Article
- Valorization of Cocoa Pod Husk Through Integrated Drying and Probe Ultrasound-Assisted Extraction: Effects on Phenolic Composition, and Antioxidant and Cellular Anti-Inflammatory Activities.Foods (Basel, Switzerland) · 2026Article
- Advances in Vacuum Microwave Drying for Berries: Processing, Quality, and Future Perspectives for Sustainable Fruit Drying.Journal of food science · 2026Review
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of microwave intensity (8, 10, and 12 W/g), vacuum pressure (0.05, 0.065, and 0.08 MPa), and drying temperature (50, 60, and 70 °C) on the drying characteristics, bioactive components, antioxidant capacity, and starch structure of germinated red adzuki beans (GRAB) under microwave vacuum drying (MVD). Drying temperature was the critical factor affecting drying kinetics, color, and γ-aminobutyric acid content. The retention of total phenolic and flavonoid content was governed by microwave-induced structural disruption and thermal degradation. MVD increased gallic acid, quercetin, and chlorogenic acid, but reduced rutin and epicatechin levels. MVD also enhanced antioxidant capacity of GRAB, reduced its gelatinization enthalpy, induced microstructural changes, disrupted the double-helical structure, lowered the relative crystallinity, and cleaved the α-(1,6) glycosidic bonds. Overall, MVD can be considered an effective method for preserving bioactive components and modifying the starch properties to improve the nutritional and functional quality of GRAB.
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Registered trials
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