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Bee Lin Chua
Faculty of Innovation and Technology, School of Computer Science and Engineering, Taylor’s University, Subang Jaya, Selangor, Malaysia

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Contributors
Published: 29 January 2021 in Aromatic Herbs in Food
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ACS Style

Tinde Van Andel; Ana M. Ares; José Bernal; Esra Capanoglu; Chien Hwa Chong; Bee Lin Chua; Gizem O. Cilak; Saul C. Costa; Adam Figiel; Yaiza Flores; María Carmen Garrigós; Ana R. Gomes; Alfonso Jiménez; Slaven Jurić; Bulent Kabak; Senem Kamiloglu; Chun Hong Khek; Danijela Bursać Kovačević; Marijan Marijan; Luna Maslov Bandić; Anca Mihaela Micu; Gamze N. Mujdeci; María J. Nozal; Tatiana Onisei; Tugba Ozdal; Branimir Pavlić; Carlos Javier Pelegrín; Predrag Putnik; Marina Ramos; Manuela Rascol; Fernanda M.F. Roleira; Antoni Szummy; Sarana Rose Sommano; Branislav Šojić; Anastasia Stefanaki; Tibet Tangpao; Elisiário J. Tavares-Da-Silva; Nemanja Teslić; Merve Tomas; Gamze Toydemir; Carla L. Varela; Marko Vinceković; Marko Viskić; Kristina Vlahoviček-Kahlina; Aneta Wojdyło; Ma Chee Yuan. Contributors. Aromatic Herbs in Food 2021, 1 .

AMA Style

Tinde Van Andel, Ana M. Ares, José Bernal, Esra Capanoglu, Chien Hwa Chong, Bee Lin Chua, Gizem O. Cilak, Saul C. Costa, Adam Figiel, Yaiza Flores, María Carmen Garrigós, Ana R. Gomes, Alfonso Jiménez, Slaven Jurić, Bulent Kabak, Senem Kamiloglu, Chun Hong Khek, Danijela Bursać Kovačević, Marijan Marijan, Luna Maslov Bandić, Anca Mihaela Micu, Gamze N. Mujdeci, María J. Nozal, Tatiana Onisei, Tugba Ozdal, Branimir Pavlić, Carlos Javier Pelegrín, Predrag Putnik, Marina Ramos, Manuela Rascol, Fernanda M.F. Roleira, Antoni Szummy, Sarana Rose Sommano, Branislav Šojić, Anastasia Stefanaki, Tibet Tangpao, Elisiário J. Tavares-Da-Silva, Nemanja Teslić, Merve Tomas, Gamze Toydemir, Carla L. Varela, Marko Vinceković, Marko Viskić, Kristina Vlahoviček-Kahlina, Aneta Wojdyło, Ma Chee Yuan. Contributors. Aromatic Herbs in Food. 2021; ():1.

Chicago/Turabian Style

Tinde Van Andel; Ana M. Ares; José Bernal; Esra Capanoglu; Chien Hwa Chong; Bee Lin Chua; Gizem O. Cilak; Saul C. Costa; Adam Figiel; Yaiza Flores; María Carmen Garrigós; Ana R. Gomes; Alfonso Jiménez; Slaven Jurić; Bulent Kabak; Senem Kamiloglu; Chun Hong Khek; Danijela Bursać Kovačević; Marijan Marijan; Luna Maslov Bandić; Anca Mihaela Micu; Gamze N. Mujdeci; María J. Nozal; Tatiana Onisei; Tugba Ozdal; Branimir Pavlić; Carlos Javier Pelegrín; Predrag Putnik; Marina Ramos; Manuela Rascol; Fernanda M.F. Roleira; Antoni Szummy; Sarana Rose Sommano; Branislav Šojić; Anastasia Stefanaki; Tibet Tangpao; Elisiário J. Tavares-Da-Silva; Nemanja Teslić; Merve Tomas; Gamze Toydemir; Carla L. Varela; Marko Vinceković; Marko Viskić; Kristina Vlahoviček-Kahlina; Aneta Wojdyło; Ma Chee Yuan. 2021. "Contributors." Aromatic Herbs in Food , no. : 1.

Book chapter
Published: 29 January 2021 in Aromatic Herbs in Food
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Drying is considered as the most common and fundamental technique for the postharvest preservation of herbs and is regarded as an excellent process to retain bioactive compounds. Past studies suggest that the choice of drying method and the parameters applied can influence the chemical and biological activities of herbs because pronounced differences in chemical content and composition are observed between the dried products obtained at different conditions. This fact has warranted numerous studies over the years to determine the influence of various drying methods on the content of bioactive compounds in functional food. This chapter will discuss the techniques and issues of herbs drying.

ACS Style

Chien Hwa Chong; Adam Figiel; Antoni Szummy; Aneta Wojdyło; Bee Lin Chua; Chun Hong Khek; Ma Chee Yuan. Herbs drying. Aromatic Herbs in Food 2021, 167 -200.

AMA Style

Chien Hwa Chong, Adam Figiel, Antoni Szummy, Aneta Wojdyło, Bee Lin Chua, Chun Hong Khek, Ma Chee Yuan. Herbs drying. Aromatic Herbs in Food. 2021; ():167-200.

Chicago/Turabian Style

Chien Hwa Chong; Adam Figiel; Antoni Szummy; Aneta Wojdyło; Bee Lin Chua; Chun Hong Khek; Ma Chee Yuan. 2021. "Herbs drying." Aromatic Herbs in Food , no. : 167-200.

Research article
Published: 08 July 2020 in SN Applied Sciences
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This study aims to compare the anti-diabetic and anti-ageing effect of the Murraya koenigii leaves by using the drying method of convective hot-air drying (40, 50 and 60 °C) and two hybrid drying methods through microwave vacuum-drying (6, 9 and 12 W/g) and convective hot-air pre-drying followed by microwave vacuum finishing-drying (50 °C followed by 9 W/g), in addition to the freeze-drying, which was used as a control method. The anti-diabetic activity was evaluated by using α-amylase and α-glucosidase inhibition method, while the anti-ageing activity was measured by using acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition effect. The results indicated that the dried leaves of M. koenigii were more selective towards α-glucosidase inhibition with the percentage ranging from 7.92 to 23.57% at the concentration of 62.52 ± 22.18 to 20.39 ± 2.01 mg dried leaves/mL. Concerning the anti-ageing activity, the inhibition effect of AChE was significantly weaker compared to BChE inhibition, revealing that the dried M. koenigii leaves were more selective towards BChE inhibition with the percentage ranged from 79.47 to 87.07%. Furthermore, the Page model and diffusion models showed a good fitting of the model to the empirical data of drying kinetics with the highest coefficient of determination (0.9996; 0.9995) and the lowest values of root-mean-square error (0.0102; 0.0090) and Chi-square coefficients (0.0010; 0.0008). Overall, microwave vacuum-drying is the recommended drying method to be used for M. koenigii leaves due to its promising result obtained for the inhibition of α-glucosidase and BChE.

ACS Style

Choong Oon Choo; Bee Lin Chua; Siau Hui Mah. Hybrid drying of Murraya koenigii leaves: anti-diabetic and anti-ageing activities. SN Applied Sciences 2020, 2, 1 -11.

AMA Style

Choong Oon Choo, Bee Lin Chua, Siau Hui Mah. Hybrid drying of Murraya koenigii leaves: anti-diabetic and anti-ageing activities. SN Applied Sciences. 2020; 2 (8):1-11.

Chicago/Turabian Style

Choong Oon Choo; Bee Lin Chua; Siau Hui Mah. 2020. "Hybrid drying of Murraya koenigii leaves: anti-diabetic and anti-ageing activities." SN Applied Sciences 2, no. 8: 1-11.

Journal article
Published: 06 May 2020 in Industrial Crops and Products
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The preservation of herbs during post-harvest operations is crucial in maintaining their potency. The preservation of Malaysian rosemary (Rosmarinus officinalis L.) was investigated by determining the effect of various drying processes on active volatile components and their respective bioactivities. The drying processes included convective drying at 50, 60, and 70 °C; freeze-drying; vacuum-microwave drying (VMD) at 240, 360, and 480 W; and combination of convective pre-drying (CPD) for 30, 60, and 120 min followed by vacuum-microwave finish drying (VMFD) at 360 W. Complete moisture removal was achieved the fastest by VMD at the highest wattage. Semi-theoretical models, namely, modified Henderson–Pabis, Page, and modified Page had the best prediction accuracy of drying kinetics with the highest R2 (>0.9704) and the lowest RMSE (<0.0565). Sixty-seven compounds were identified from fresh and dried rosemary leaves with camphor (1.45 g kg−1 DW), α-pinene (1.64 g kg−1 DW), and α-terpineol (1.79 g kg−1 DW) as the dominant volatiles. The highest volatile percentage, phenolic content, and antioxidant activities were determined from convective-dried leaves at 60–70 °C, whereas the best anti-diabetic and anti-aging effects were detected from freeze-dried leaves. Non-identified compounds probably have a substantial contribution to the bioactivities of freeze-dried leaves. VMD at 480 W was the most efficient method with the least energy consumption. The sequential method of CPD-VMFD performed moderately among the investigated processes in all aspects. Future studies should further improve the drying processes and investigate the nonvolatile fraction of dried rosemary.

ACS Style

Ameena Ali; Choo Choong Oon; Bee Lin Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdylo; Igor Piotr Turkiewicz; Antoni Szumny; Jacek Łyczko. Volatile and polyphenol composition, anti-oxidant, anti-diabetic and anti-aging properties, and drying kinetics as affected by convective and hybrid vacuum microwave drying of Rosmarinus officinalis L. Industrial Crops and Products 2020, 151, 112463 .

AMA Style

Ameena Ali, Choo Choong Oon, Bee Lin Chua, Adam Figiel, Chien Hwa Chong, Aneta Wojdylo, Igor Piotr Turkiewicz, Antoni Szumny, Jacek Łyczko. Volatile and polyphenol composition, anti-oxidant, anti-diabetic and anti-aging properties, and drying kinetics as affected by convective and hybrid vacuum microwave drying of Rosmarinus officinalis L. Industrial Crops and Products. 2020; 151 ():112463.

Chicago/Turabian Style

Ameena Ali; Choo Choong Oon; Bee Lin Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdylo; Igor Piotr Turkiewicz; Antoni Szumny; Jacek Łyczko. 2020. "Volatile and polyphenol composition, anti-oxidant, anti-diabetic and anti-aging properties, and drying kinetics as affected by convective and hybrid vacuum microwave drying of Rosmarinus officinalis L." Industrial Crops and Products 151, no. : 112463.

Research article
Published: 12 March 2020 in SN Applied Sciences
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Reutilisation of agricultural wastes is a major challenge faced by the research community. The current study aimed to address this issue by recovering commercial pectin from dragon fruit peels by investigating the pretreatment and extraction process and their parameters. Optimum oven-drying temperature was identified at 45 °C with the highest pectin yield (6.27%) and the lowest ash content (8.34%). Investigation of the drying kinetics revealed Page’s model as the best-suited model to the experimental data in terms of the highest R2 (0.99685) and lowest RSME (0.0002). A three-factor, three-level Box–Behnken design was applied to optimise ultrasound-assisted pectin extraction for the parameters of time, temperature and solid-to-liquid ratio. Under the optimised condition of 32 min at 85 °C with a ratio of 1:30 g/ml, a maximum pectin yield (23.09%) was obtained as compared to the predicted value (22.84%). The extraction kinetics study showed the logarithmic model was the best-fitted model to represent pectin’s extraction in terms of the highest R2 (0.9384) and lowest RMSE (0.821). Degree of esterification of pectin pre- (36.36%) and post-optimisation (33.27%) characterised it as low methoxyl pectin. The ash content of pectin was reduced by 23.65% revealing that higher-purity pectin was extracted following optimisation. Comparison of the Fourier transform infrared spectra with commercial-grade pectin shows the extracted pectin from dragon fruit peels has high potential in food applications. The current study recommends waste dragon fruit peels as a sustainable alternative source for high-value pectin.

ACS Style

Bee Lin Chua; Shin Fong Tang; Ameena Ali; Yin Hui Chow. Optimisation of pectin production from dragon fruit peels waste: drying, extraction and characterisation studies. SN Applied Sciences 2020, 2, 1 -13.

AMA Style

Bee Lin Chua, Shin Fong Tang, Ameena Ali, Yin Hui Chow. Optimisation of pectin production from dragon fruit peels waste: drying, extraction and characterisation studies. SN Applied Sciences. 2020; 2 (4):1-13.

Chicago/Turabian Style

Bee Lin Chua; Shin Fong Tang; Ameena Ali; Yin Hui Chow. 2020. "Optimisation of pectin production from dragon fruit peels waste: drying, extraction and characterisation studies." SN Applied Sciences 2, no. 4: 1-13.

Journal article
Published: 09 March 2020 in Processes
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Thymol shows potential medical values and it can be extracted from plants and herbs. In this study, ultrasonic-assisted extraction (UAE) was used to extract thymol from Plectranthus amboinicus leaves. From the extraction kinetics analysis of UAE on thymol, it was found that the highest concentration was collected at temperature of 25 °C with 5.51% of thymol concentration yield. An equilibrium-dependent solid–liquid extraction (EDSLE) model was found to be the best fitted model for thymol extraction using UAE. The parameters for optimization were the temperature of extraction (40 to 60 °C), extraction time (20 to 40 min), and the solid to solvent ratio (1:30 to 1:40 g/mL). The optimal UAE conditions were found at a temperature of 55 °C, 23 min of extraction, and a solid–solvent ratio of 1:35 g/mL. The changes in the structural surface of P. amboinicus after undergoing the UAE process were investigated using scanning electron microscopy (SEM). The possible mechanism of UAE was explained using the SEM images. These findings suggest that UAE is capable of breaking the structural surface of the leaves to extract compounds inside the leaves to the body of the solvent.

ACS Style

Nur Amirah Asifa Raisha Zahari; Gun Hean Chong; Luqman Chuah Abdullah; Bee Lin Chua. Ultrasonic-Assisted Extraction (UAE) Process on Thymol Concentration from Plectranthus Amboinicus Leaves: Kinetic Modeling and Optimization. Processes 2020, 8, 322 .

AMA Style

Nur Amirah Asifa Raisha Zahari, Gun Hean Chong, Luqman Chuah Abdullah, Bee Lin Chua. Ultrasonic-Assisted Extraction (UAE) Process on Thymol Concentration from Plectranthus Amboinicus Leaves: Kinetic Modeling and Optimization. Processes. 2020; 8 (3):322.

Chicago/Turabian Style

Nur Amirah Asifa Raisha Zahari; Gun Hean Chong; Luqman Chuah Abdullah; Bee Lin Chua. 2020. "Ultrasonic-Assisted Extraction (UAE) Process on Thymol Concentration from Plectranthus Amboinicus Leaves: Kinetic Modeling and Optimization." Processes 8, no. 3: 322.

Journal article
Published: 20 February 2020 in Processes
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This study aims to reduce the amount of specific energy consumed during the drying of fresh Murraya koenigii leaves by comparing four drying methods: (1) convective hot-air drying (CD; 40, 50 and 60 °C); (2) single-stage microwave-vacuum drying (MVD; 6, 9 and 12 W/g); (3) two-stage convective hot-air pre-drying followed by microwave-vacuum finishing–drying (CPD-MVFD; 50 °C, 9 W/g); and (4) freeze-drying as a control in the analysis sections. The drying kinetics were also modelled using thin-layer models. The quality parameters of dried M. koenigii leaves were measured including total polyphenolic content (TPC), antioxidant capacity (ABTS and FRAP), profiling of volatile compounds, colour analysis and water activity analysis. Results showed that CPD-MVFD effectively reduced the specific energy consumption of CD at 50 °C by 67.3% in terms of kilojoules per gram of fresh weight and 48.9% in terms of kilojoules per gram of water. The modified Page model demonstrated excellent fitting to the empirical data obtained. FD showed promising antioxidant activity. The major contributor of antioxidant capacity was TPC. The volatile compounds profiled by gas chromatography-mass spectrometry, namely, β-phellandrene (31%), α-pinene (19.9%), and sabinene (16%) were identified as the major compounds of dried M. koenigii leaves. Colour analysis showed MVD’s high performance in preserving the colour parameters of M. koenigii leaves under all conditions. The colour parameters were correlated to the antioxidant capacity and TPC. Water activity analysis showed that the water activity of M. koenigii leaves for all drying methods indicating that the conditions were microbiologically and shelf-stable. Pearson correlation showed the colour parameters of the leaves had a strong correlation to TPC. Overall, MVD showed promising energy consumption reduction and recovery in TPC and volatile compounds.

ACS Style

Choong Oon Choo; Bee Lin Chua; Adam Figiel; Klaudiusz Jałoszyński; Aneta Wojdyło; Antoni Szumny; Jacek Łyczko; Chien Hwa Chong. Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies. Processes 2020, 8, 240 .

AMA Style

Choong Oon Choo, Bee Lin Chua, Adam Figiel, Klaudiusz Jałoszyński, Aneta Wojdyło, Antoni Szumny, Jacek Łyczko, Chien Hwa Chong. Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies. Processes. 2020; 8 (2):240.

Chicago/Turabian Style

Choong Oon Choo; Bee Lin Chua; Adam Figiel; Klaudiusz Jałoszyński; Aneta Wojdyło; Antoni Szumny; Jacek Łyczko; Chien Hwa Chong. 2020. "Hybrid Drying of Murraya koenigii Leaves: Energy Consumption, Antioxidant Capacity, Profiling of Volatile Compounds and Quality Studies." Processes 8, no. 2: 240.

Review article
Published: 01 June 2019 in TrAC Trends in Analytical Chemistry
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Natural products in drug discovery are in high demand. Thus, researchers are driven to investigate existing and new technologies for effective separation and fractionation of bioactive compounds for industrial applications. Rosmarinus officinalis L. is a medicinal and aromatic herb whose compounds hold global interest for their diverse ethno-pharmacological properties in the medicinal field. This study includes the brief history, chemical composition and an extensive in-depth analysis of R. officinalis L. into various extraction technologies (traditional, current and those with promising future prospects). According to the reviewed studies, carnosic acid, carnosol and rosmarinic acid are the most investigated compounds because they are the primary contributors of the bioassays with the highest potential in natural drugs. For the production of fractions enriched with these compounds, pressurized liquid and supercritical (SC) fluid extraction followed by SC antisolvent fractionation are amongst the most extensively investigated technologies. Moreover, this study highlights the exploitation of deep eutectic solvent-based aqueous two-phase system for the production of enriched fraction from R. officinalis L.

ACS Style

Ameena Ali; Bee Lin Chua; Yin Hui Chow. An insight into the extraction and fractionation technologies of the essential oils and bioactive compounds in Rosmarinus officinalis L.: Past, present and future. TrAC Trends in Analytical Chemistry 2019, 118, 338 -351.

AMA Style

Ameena Ali, Bee Lin Chua, Yin Hui Chow. An insight into the extraction and fractionation technologies of the essential oils and bioactive compounds in Rosmarinus officinalis L.: Past, present and future. TrAC Trends in Analytical Chemistry. 2019; 118 ():338-351.

Chicago/Turabian Style

Ameena Ali; Bee Lin Chua; Yin Hui Chow. 2019. "An insight into the extraction and fractionation technologies of the essential oils and bioactive compounds in Rosmarinus officinalis L.: Past, present and future." TrAC Trends in Analytical Chemistry 118, no. : 338-351.

Journal article
Published: 24 April 2019 in Molecules
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The preservation of active constituents in Cassia alata through the removal of moisture is crucial in producing a final product with high antioxidant activity. This study aims to determine the influences of various drying methods and drying conditions on the antioxidant activity, volatiles and phytosterols content of C. alata. The drying methods used were convective drying (CD) at 40 °C, 50 °C and 60 °C; freeze drying; vacuum microwave drying (VMD) at 6, 9 and 12 W/g; and two-stage convective pre-drying followed by vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g. The drying kinetics of C. alata are best described by the thin-layer model (modified Page model). The highest antioxidant activity, TPC and volatile concentration were achieved with CD at 40 °C. GC-MS analysis identified the presence of 51 volatiles, which were mostly present in all samples but with quantitative variation. The dominant volatiles in fresh C. alata are 2-hexenal (60.28 mg 100 g-1 db), 1-hexanol (18.70 mg 100 g-1 db) and salicylic acid (15.05 mg 100 g-1 db). The concentration of phytosterols in fresh sample was 3647.48 mg 100 g-1 db, and the major phytosterols present in fresh and dried samples were β-sitosterol (1162.24 mg 100 g-1 db). CPD-VMFD was effective in ensuring the preservation of higher phytosterol content in comparison with CD at 50 °C. The final recommendation of a suitable drying method to dehydrate C. alata leaves is CD at 40 °C.

ACS Style

Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Krzysztof Lech; Lech; Lisa Yen Wen Chua; Bee Lin Chua. Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies. Molecules 2019, 24, 1625 .

AMA Style

Chua, Adam Figiel, Chien Hwa Chong, Aneta Wojdyło, Antoni Szumny, Krzysztof Lech, Lech, Lisa Yen Wen Chua, Bee Lin Chua. Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies. Molecules. 2019; 24 (8):1625.

Chicago/Turabian Style

Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Krzysztof Lech; Lech; Lisa Yen Wen Chua; Bee Lin Chua. 2019. "Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies." Molecules 24, no. 8: 1625.

Journal article
Published: 12 April 2019 in Processes
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Drying is an important process in the preservation of antioxidants in medicinal plants. In this study, leaves of Phyla nodiflora, or commonly known as frog fruit, were dried using convective drying (CD) at 40, 50, and 60 °C; vacuum-microwave drying (VMD) at 6, 9, and 12 W/g; and convective pre-drying followed by vacuum-microwave finish drying (CPD–VMFD) at 50 °C and 9 W/g. Drying kinetics of P. nodiflora leaves was modelled, and the influences of drying methods on the antioxidant activity, total phenolic content, volatile and phytosterol contents, energy consumption, water activity, and color properties were determined. Results showed that drying kinetics was best described by modified Page model. VMD achieved highest drying rate, whereas VMFD considerably reduced the drying time of CD from 240 min to 105 min. CPD–VMFD was the best option to dry P. nodiflora in terms of retaining volatiles and phytosterols, with lower energy consumption than CD. Meanwhile, VMD at 6 W/g produced samples with the highest antioxidant activity with 2,2′-Azinobis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) value of 11.00 and 15.99 µM Trolox/100 g dw, respectively.

ACS Style

Lisa Yen Wen Chua; Bee Lin Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Jacek Łyczko. Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies. Processes 2019, 7, 210 .

AMA Style

Lisa Yen Wen Chua, Bee Lin Chua, Adam Figiel, Chien Hwa Chong, Aneta Wojdyło, Antoni Szumny, Jacek Łyczko. Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies. Processes. 2019; 7 (4):210.

Chicago/Turabian Style

Lisa Yen Wen Chua; Bee Lin Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Jacek Łyczko. 2019. "Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies." Processes 7, no. 4: 210.

Journal article
Published: 09 April 2019 in Molecules
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The preservation of active constituents in fresh herbs is affected by drying methods. An effective drying method for Strobilanthes crispus which is increasingly marketed as an important herbal tea remains to be reported. This study evaluated the effects of conventional and new drying technologies, namely vacuum microwave drying methods, on the antioxidant activity and yield of essential oil volatiles and phytosterols. These drying methods included convective drying (CD) at 40 °C, 50 °C, and 60 °C; vacuum microwave drying (VMD) at 6, 9, and 12 W/g; convective pre-drying and vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g; and freeze-drying (FD). GC–MS revealed 33 volatiles, and 2-hexen-1-ol, 2-hexenal, 1-octen-3-ol, linalool, and benzaldehyde were major constituents. The compounds β-sitosterol and α-linolenic acid were the most abundant phytosterol and fatty acid, respectively, in fresh S. crispus. The highest phenolic content was achieved with CD at 60 °C. The highest antioxidant activity was obtained with CD at 40 °C and VMD at 9 W/g. On the contrary, the highest total volatiles and phytosterols were detected with CD at 50 °C and VMD at 9 W/g, respectively. This study showed that CD and VMD were effective in producing highly bioactive S. crispus. A suitable drying parameter level, irrespective of the drying method used, was an important influencing factor.

ACS Style

Lisa Yen Wen Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Thomas Shean Yaw Choong. Antioxidant Activity, and Volatile and Phytosterol Contents of Strobilanthes crispus Dehydrated Using Conventional and Vacuum Microwave Drying Methods. Molecules 2019, 24, 1397 .

AMA Style

Lisa Yen Wen Chua, Adam Figiel, Chien Hwa Chong, Aneta Wojdyło, Antoni Szumny, Thomas Shean Yaw Choong. Antioxidant Activity, and Volatile and Phytosterol Contents of Strobilanthes crispus Dehydrated Using Conventional and Vacuum Microwave Drying Methods. Molecules. 2019; 24 (7):1397.

Chicago/Turabian Style

Lisa Yen Wen Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Thomas Shean Yaw Choong. 2019. "Antioxidant Activity, and Volatile and Phytosterol Contents of Strobilanthes crispus Dehydrated Using Conventional and Vacuum Microwave Drying Methods." Molecules 24, no. 7: 1397.

Review
Published: 03 January 2019 in Food and Bioprocess Technology
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Drying is considered as the most common and fundamental technique for the postharvest preservation of herbs and is regarded as a good process to retain bioactive compounds. Past studies suggest that the choice of drying method and the parameters applied were able to influence the chemical and biological activities of herbs because pronounced differences in chemical content and composition were observed between the different drying methods. This has warranted numerous studies over the years to determine the influence of various drying methods on the content of bioactive compounds in functional food. However, reviews on the impact of drying on the bioactivity of dried herbs are rather scarce. Additionally, the influence of drying methods on the antibacterial activity of herbs has yet to be reviewed. Therefore, this paper attempts to provide a critical review on the influence of current drying process technology on the antibacterial and antioxidant properties, as well as the essential oil content, of various herbs. The use of innovative, new or existing drying technologies in preserving the active compounds was included in this paper. It was found that (i) no single drying method can be effectively used for the dehydration of all herbs; (ii) heat treatment can lead to biochemical changes (Maillard reaction), which increases the antibacterial activity; and (iii) innovative combined drying methods are promising in the production of herbs with high antioxidant activity and higher yields of total volatile concentrations.

ACS Style

Lisa Y. W. Chua; Chien Hwa Chong; Bee Lin Chua; Adam Figiel. Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review. Food and Bioprocess Technology 2019, 12, 450 -476.

AMA Style

Lisa Y. W. Chua, Chien Hwa Chong, Bee Lin Chua, Adam Figiel. Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review. Food and Bioprocess Technology. 2019; 12 (3):450-476.

Chicago/Turabian Style

Lisa Y. W. Chua; Chien Hwa Chong; Bee Lin Chua; Adam Figiel. 2019. "Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review." Food and Bioprocess Technology 12, no. 3: 450-476.

Original articles
Published: 08 March 2018 in Separation Science and Technology
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Present study investigated the extraction kinetics of antioxidants from Piper betle by ultrasound-assisted extraction for three extraction variables: temperature, solute to solvent ratio and ethanol concentration. Based on the results of yield, total phenolic content and antioxidant activity, the optimum results were obtained at 50°C, 1:20 g/mL and 80% ethanol, respectively. Statistical coefficients of R2 ≥ 0.961 and RMSE ≤ 0.508 for two-site kinetic model confirm the use of proposed models for simulation and prediction purpose. Comparison with ascorbic acid and butylated hydroxytoluene solidifies the use of Piper betle as feasible source of natural antioxidants. The presence of hydroxychavicol and eugenol was affirmed by high-performance liquid chromatography assay.

ACS Style

Ameena Ali; Xiao Yien Lim; Chien Hwa Chong; Siau Hui Mah; Bee Lin Chua. Ultrasound-assisted extraction of natural antioxidants from betel leaves (Piper betle): Extraction kinetics and modeling. Separation Science and Technology 2018, 53, 2192 -2205.

AMA Style

Ameena Ali, Xiao Yien Lim, Chien Hwa Chong, Siau Hui Mah, Bee Lin Chua. Ultrasound-assisted extraction of natural antioxidants from betel leaves (Piper betle): Extraction kinetics and modeling. Separation Science and Technology. 2018; 53 (14):2192-2205.

Chicago/Turabian Style

Ameena Ali; Xiao Yien Lim; Chien Hwa Chong; Siau Hui Mah; Bee Lin Chua. 2018. "Ultrasound-assisted extraction of natural antioxidants from betel leaves (Piper betle): Extraction kinetics and modeling." Separation Science and Technology 53, no. 14: 2192-2205.

Journal article
Published: 01 March 2018 in LWT - Food Science and Technology
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ACS Style

Ameena Ali; Xiao Yien Lim; Chien Hwa Chong; Siau Hui Mah; Bee Lin Chua. Optimization of ultrasound-assisted extraction of natural antioxidants from Piper betle using response surface methodology. LWT - Food Science and Technology 2018, 89, 681 -688.

AMA Style

Ameena Ali, Xiao Yien Lim, Chien Hwa Chong, Siau Hui Mah, Bee Lin Chua. Optimization of ultrasound-assisted extraction of natural antioxidants from Piper betle using response surface methodology. LWT - Food Science and Technology. 2018; 89 ():681-688.

Chicago/Turabian Style

Ameena Ali; Xiao Yien Lim; Chien Hwa Chong; Siau Hui Mah; Bee Lin Chua. 2018. "Optimization of ultrasound-assisted extraction of natural antioxidants from Piper betle using response surface methodology." LWT - Food Science and Technology 89, no. : 681-688.

Journal article
Published: 23 February 2018 in Molecules
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The phenolic constituents in Piper betle are well known for their antioxidant potential; however, current literature has very little information on their stability under the influence of storage factors. Present study evaluated the stability of total phenolic content (TPC) and antioxidant activity together with individual phenolic constituents (hydroxychavicol, eugenol, isoeugenol and allylpyrocatechol 3,4-diacetate) present in dried Piper betle’s extract under different storage temperature of 5 and 25 °C with and without light for a period of six months. Both light and temperature significantly influenced TPC and its corresponding antioxidant activity over time. More than 95% TPC and antioxidant activity was retained at 5 °C in dark condition after 180 days of storage. Hydroxychavicol demonstrated the best stability with no degradation while eugenol and isoeugenol displayed moderate stability in low temperature (5 °C) and dark conditions. 4-allyl-1,2-diacetoxybenzene was the only compound that underwent complete degradation. A new compound, 2,4-di-tert-butylphenol, was detected after five weeks of storage only in the extracts exposed to light. Both zero-order and first-order kinetic models were adopted to describe the degradation kinetics of the extract’s antioxidant activity. Zero-order displayed better fit with higher correlation coefficients (R2 = 0.9046) and the half-life was determined as 62 days for the optimised storage conditions (5 °C in dark conditions).

ACS Style

Ameena Ali; Chien Hwa Chong; Siau Hui Mah; Luqman Chuah Abdullah; Thomas Shean Yaw Choong; Bee Lin Chua. Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts. Molecules 2018, 23, 484 .

AMA Style

Ameena Ali, Chien Hwa Chong, Siau Hui Mah, Luqman Chuah Abdullah, Thomas Shean Yaw Choong, Bee Lin Chua. Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts. Molecules. 2018; 23 (2):484.

Chicago/Turabian Style

Ameena Ali; Chien Hwa Chong; Siau Hui Mah; Luqman Chuah Abdullah; Thomas Shean Yaw Choong; Bee Lin Chua. 2018. "Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts." Molecules 23, no. 2: 484.

Journal article
Published: 01 February 2010 in Journal of Food Process Engineering
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Because of their simplicity, reliability and effectiveness, proportional–integral–derivative (PID) controllers remain the most widely used controllers in the process industries. Actuator saturation is among the most common and significant problem in control systems design. Normal PID controller does not take this into consideration. Normally, an anti‐windup compensator is employed in the system to overcome the problem. In this contribution, a new set of controller tuning relations is developed to tune the PI controller when the system is under saturation. The blending process was described as first order plus time delay (FOPTD) process and an expression is developed for saturation level, U as a function of controller gain, Kc with the range of R 0.4–2 (ratio of time delay to time constant). The proposed tuning rule relate the parameters of the controller to the parameters of a FOPTD model of the plant to a step change in the set point. The proposed method was applied to PI controller and tested on the process of blending system of sweetened condensed milk. The performance of the controller with various tuning formulae incorporated with classical anti‐windup strategies has been compared. The simulation results showed that the proposed method could give satisfactory performance in controlling the process. The proposed tuning method can be applied to a proportional–integral (PI) controller and can be tested to any first order plus time delay process, for example, spray‐drying process, pasteurization and blending process with or without input saturation. If the final product of the food process is deviated from the set point, it will send a signal to the PI controller tuned by proposed tuning method and the actuator will receive the signal from the PI controller and, finally, the actuator will control the opening of the valve. It can ensure that the controlled variable in the food processes is within the set point and at the same time avoid the input saturation. With this proper control strategy incorporated to any food process, it can ensure the safety of plant and at the same time achieve higher profits.

ACS Style

Bee Lin Chua; Farah Saleena Taip; N.A. Aziz; T.S.Y. Choong. DESIGN OF PI CONTROLLER WITH INPUT CONSTRAINT: APPLICATION ON BLENDING PROCESS. Journal of Food Process Engineering 2010, 33, 284 -297.

AMA Style

Bee Lin Chua, Farah Saleena Taip, N.A. Aziz, T.S.Y. Choong. DESIGN OF PI CONTROLLER WITH INPUT CONSTRAINT: APPLICATION ON BLENDING PROCESS. Journal of Food Process Engineering. 2010; 33 ():284-297.

Chicago/Turabian Style

Bee Lin Chua; Farah Saleena Taip; N.A. Aziz; T.S.Y. Choong. 2010. "DESIGN OF PI CONTROLLER WITH INPUT CONSTRAINT: APPLICATION ON BLENDING PROCESS." Journal of Food Process Engineering 33, no. : 284-297.