Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound

Abstract

[EN] Food properties change during processing, altering the quality of the final product. Sometimes, the important causal relationships are not well known and thus process management is difficult. This is especially true when chemical changes can occur as in the case of the drying of bioactive materials. The aim of this work was to develop a management tool for the thyme drying process, assisted by power ultrasound, to allow the appropriate values of the operating conditions that maximize the antioxidant capacity (AC) of the dried thyme extracts to be determined. For this proposal, the thyme drying process was analyzed at different drying air temperatures (7) (40-80 degrees C), drying air velocities (v(a)) (1-3 m/s) and levels of power ultrasound (US) (0, 6.2, 12.3, 18.5 kW m(-3)). The essential oil was extracted by means of a supercritical fluid extraction method, and its AC was measured by FRAP. The drying velocity and the AC of the dried thyme extracts were both influenced by the magnitude of the air velocity and temperature, and also by power ultrasound. Artificial neural networks were developed to formulate and solve the optimization problem. The developed management tool allowed the optimal conditions of the process to be established, thereby maximizing the AC values in function of the raw materials, process characteristics and room air conditions. (C) 2013 Elsevier Ltd. All rights reserved.