{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,4]],"date-time":"2026-04-04T21:14:34Z","timestamp":1775337274014,"version":"3.50.1"},"reference-count":53,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2023,4,7]],"date-time":"2023-04-07T00:00:00Z","timestamp":1680825600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"FCT\u2014Foundation for Science and Technology","doi-asserted-by":"publisher","award":["UIDB\/00681\/2020"],"award-info":[{"award-number":["UIDB\/00681\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Wheatgrass is a valuable source of nutrients and phytochemicals with therapeutic properties. However, its shorter life span makes it unavailable for use. So, storage-stable products must be developed through processing in order to enhance its availability. Drying is a very important part of the processing of wheatgrass. Thus, in this study, the effect of fluidized bed drying on the proximate, antioxidant, and functional properties of wheatgrass was investigated. The wheatgrass was dried in a fluidized bed drier at different temperatures (50, 55, 60, 65, 70 \u00b0C) using a constant air velocity of 1 m\/s. With increasing temperature, the moisture content was reduced at a faster rate, and all drying processes took place during the falling rate period. Eight mathematical models under thin layer drying were fitted into the moisture data and were evaluated. The Page model was the most effective in explaining the drying kinetics of wheatgrass, followed by the Logarithmic model. The R2, chi-square, and root mean squared value for Page model was 0.995465\u20130.999292, 0.000136\u20130.0002, and 0.013215\u20130.015058, respectively. The range of effective moisture diffusivity was 1.23\u20132.81 \u00d7 10\u221210 m2\/s, and the activation energy was 34.53 kJ\/mol. There was no significant difference in the proximate composition of was seen at different temperatures. The total phenolic content (117.16 \u00b1 0.41\u2013128.53 \u00b1 0.55 mgGAE\/g), antioxidant activity (33.56 \u00b1 0.08\u201337.48 \u00b1 0.08% (DPPH), and FRAP (1.372 \u00b1 0.001\u20131.617 \u00b1 0.001 mgAAE\/g) increased with the rise in temperature. A significant increase was observed in functional properties, except for the rehydration ratio, which decreased with rising temperature. The current study suggests that fluidized bed drying improves the nutritional retention of wheatgrass with good antioxidant activity and functional properties that can be used to make functional foods.<\/jats:p>","DOI":"10.3390\/foods12081576","type":"journal-article","created":{"date-parts":[[2023,4,10]],"date-time":"2023-04-10T03:15:57Z","timestamp":1681096557000},"page":"1576","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Fluidized Bed Drying of Wheatgrass: Effect of Temperature on Drying Kinetics, Proximate Composition, Functional Properties, and Antioxidant Activity"],"prefix":"10.3390","volume":"12","author":[{"given":"Ranjika","family":"Chakraborty","sequence":"first","affiliation":[{"name":"Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab 148106, India"}]},{"given":"Piyush","family":"Kashyap","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab 148106, India"},{"name":"Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Punjab 144001, India"}]},{"given":"Ram Kaduji","family":"Gadhave","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab 148106, India"}]},{"given":"Navdeep","family":"Jindal","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Punjab 148106, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0655-9561","authenticated-orcid":false,"given":"Shiv","family":"Kumar","sequence":"additional","affiliation":[{"name":"Food Science & Technology MMICT&BM(HM), Maharishi Markandeshwar (Deemed to be University), Ambala 133207, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0595-6805","authenticated-orcid":false,"given":"Raquel P. F.","family":"Guin\u00e9","sequence":"additional","affiliation":[{"name":"CERNAS Research Centre, Polytechnic Institute of Viseu, Campus Polit\u00e9cnico, 3504-510 Viseu, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0299-4443","authenticated-orcid":false,"given":"Rahul","family":"Mehra","sequence":"additional","affiliation":[{"name":"Food Science & Technology MMICT&BM(HM), Maharishi Markandeshwar (Deemed to be University), Ambala 133207, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7025-1567","authenticated-orcid":false,"given":"Harish","family":"Kumar","sequence":"additional","affiliation":[{"name":"Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, India"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"491","DOI":"10.1007\/s13197-018-3473-7","article-title":"Effect of Drying Procedures on Nutritional Composition, Bioactive Compounds and Antioxidant Activity of Wheatgrass (Triticum Aestivum L)","volume":"56","author":"Devi","year":"2019","journal-title":"J. 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