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Moura JRRDO, de Morais BRS, da Silva JHF, Alves ASS, Brandão SCR, Azoubel PM. Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin. Foods 2024; 13:2502. [PMID: 39200429 PMCID: PMC11353359 DOI: 10.3390/foods13162502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 07/23/2024] [Accepted: 08/07/2024] [Indexed: 09/02/2024] Open
Abstract
There is a growing interest in the food industry in new drying technologies that reduce the time required for dehydration, combined with low energy consumption, low environmental impact, and maintenance of the overall quality of the product. This work investigated convective drying of pumpkin with and without ultrasound-organic (citric or acetic) acid pretreatment for different durations (10, 20, and 30 min). Drying was carried out at 60 °C, and the Wang and Singh model had the best fit for the experimental data. Samples pretreated for 30 min had the shortest drying times. Water diffusivities ranged from 6.68 × 10-8 m2/s to 7.31 × 10-8 m2/s, with the pretreated samples presenting the highest values. The dried pumpkin water activity values were below 0.60. Regarding color parameters, there was a slight increase in luminosity, a slight reduction in a*, and a significant increase in b*. Drying resulted in the loss of ascorbic acid and phenolic compounds, but the samples pretreated with citric acid showed better retention. There was also a reduction in the total carotenoid content, but samples pretreated with acetic acid for 10 and 20 min showed the best retention.
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Affiliation(s)
- José R. R. de O. Moura
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife 50740-521, PE, Brazil; (J.R.R.d.O.M.); (B.R.S.d.M.); (J.H.F.d.S.)
| | - Blenda R. S. de Morais
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife 50740-521, PE, Brazil; (J.R.R.d.O.M.); (B.R.S.d.M.); (J.H.F.d.S.)
| | - João H. F. da Silva
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife 50740-521, PE, Brazil; (J.R.R.d.O.M.); (B.R.S.d.M.); (J.H.F.d.S.)
| | - Amanda S. S. Alves
- Departamento de Nutrição, Universidade Federal de Pernambuco, Av. Moraes Rego, s/n, Cidade Universitária, Recife 50670-901, PE, Brazil;
| | - Shirley C. R. Brandão
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, The Ohio State University, Columbus, OH 43210, USA;
| | - Patricia M. Azoubel
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife 50740-521, PE, Brazil; (J.R.R.d.O.M.); (B.R.S.d.M.); (J.H.F.d.S.)
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CHEN BW, PAN HF, ZHAO W, HE JL, ZHAO F, PANG XL, ZHANG Q. Effects of pre-processing on the active compounds before drying Eucommia ulmoides leaves. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.95722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Bo Wen CHEN
- Northwest A&F University, China; Key Laboratory of Economical Plant Resource Utilization, China
| | - Hong Fang PAN
- Northwest A&F University, China; Key Laboratory of Economical Plant Resource Utilization, China
| | - Wei ZHAO
- Northwest A&F University, China; Key Laboratory of Economical Plant Resource Utilization, China
| | | | | | | | - Qiang ZHANG
- Northwest A&F University, China; Key Laboratory of Economical Plant Resource Utilization, China
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Liu B, Liu L, Deng B, Huang C, Zhu J, Liang L, He X, Wei Y, Qin C, Liang C, Liu S, Yao S. Application and prospect of organic acid pretreatment in lignocellulosic biomass separation: A review. Int J Biol Macromol 2022; 222:1400-1413. [PMID: 36195224 DOI: 10.1016/j.ijbiomac.2022.09.270] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 08/20/2022] [Accepted: 09/28/2022] [Indexed: 11/28/2022]
Abstract
As a clean and efficient method of lignocellulosic biomass separation, organic acid pretreatment has attracted extensive research. Hemicellulose or lignin is selectively isolated and the cellulose structure is preserved. Effective fractionation of lignocellulosic biomass is achieved. The separation characteristics of hemicellulose or lignin by different organic acids were summarized. The organic acids of hemicellulose were separated into hydrogen ionized, autocatalytic and α-hydroxy acids according to the separation mechanism. The separation of lignin depends on the dissolution mechanism and spatial effect of organic acids. In addition, the challenges and prospects of organic acid pretreatment were analyzed. The separation of hemicellulose and enzymatic hydrolysis of cellulose were significantly affected by the polycondensation of lignin, which is effectively inhibited by the addition of green additives such as ketones or alcohols. Lignin separation was improved by developing a deep eutectic solvent treatment based on organic acid pretreatment. This work provides support for efficient cleaning of carbohydrate polymers and lignin to promote global carbon neutrality.
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Affiliation(s)
- Baojie Liu
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Lu Liu
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Baojuan Deng
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Caoxing Huang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, PR China
| | - Jiatian Zhu
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Linlin Liang
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Xinliang He
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Yuxin Wei
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Chengrong Qin
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China.
| | - Chen Liang
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China
| | - Shijie Liu
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry,1 Forestry Drive, Syracuse, NY 13210, United States
| | - Shuangquan Yao
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, School of Light Industrial and Food Engineering, Guangxi University, Nanning 530004, PR China.
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Impacts of Pretreatment Techniques on the Quality of Tuber Flours. ScientificWorldJournal 2022; 2022:9323694. [PMID: 35795013 PMCID: PMC9252694 DOI: 10.1155/2022/9323694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/17/2022] [Accepted: 06/03/2022] [Indexed: 11/17/2022] Open
Abstract
Besides dietary sources of energy, roots and tuber crops can also serve as functional foods and nutraceutical ingredients to be explored in disease risk reduction and wellness. However, they are easily spoiled because of their high moisture contents and enzymatic reactions. Therefore, this review aimed at gathering information on the effects of various pretreatment methods on the quality of tuber crops before converting them into flour. Studies reported by different scholars showed that there were significant differences in physicochemical and functional properties between untreated tuber and the treated tuber samples. The review also highlighted that the chemical treatment methods, particularly sulfite treatment, could increase the lightness value of the flour. In addition, blanching could induce a decrease in protein, ash, and fat. Despite this, blanching pretreatment techniques increased moisture and carbohydrate content. Chemical treatment increases the ash content, which might be responsible for chemical diffusion into the sample. The reviewed results showed that the application of different pretreatments on tuber crops significantly improves many quality characteristics such as color, fiber content, carbohydrate, and the functional properties used for value addition during food product development in the industry. Therefore, application of pretreatment methods particularly chemical treatments could enhance nutritional value, and functional and physical properties of tuber flours.
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Albosharib D, Noshad M, Jooyandeh H, Zaki Dizaji H. Effect of freezing and radiofrequency pretreatments on quality and kinetics of convective air‐drying of potatoes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Dalal Albosharib
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Mohammad Noshad
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hossein Jooyandeh
- Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran
| | - Hassan Zaki Dizaji
- Department of Biosystems Engineering Shahid Chamran University of Ahvaz Ahvaz Iran
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Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches. Foods 2021; 10:foods10112630. [PMID: 34828909 PMCID: PMC8619176 DOI: 10.3390/foods10112630] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/25/2021] [Accepted: 10/26/2021] [Indexed: 01/20/2023] Open
Abstract
Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps ("hurdles") have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.
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Simsek M, Süfer Ö. Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries (
Prunus avium
L. stark gold). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Meric Simsek
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Özge Süfer
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
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Hellmann H, Goyer A, Navarre DA. Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide. Molecules 2021; 26:2446. [PMID: 33922183 PMCID: PMC8122721 DOI: 10.3390/molecules26092446] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/07/2021] [Accepted: 04/19/2021] [Indexed: 12/14/2022] Open
Abstract
With a growing world population, accelerating climate changes, and limited arable land, it is critical to focus on plant-based resources for sustainable food production. In addition, plants are a cornucopia for secondary metabolites, of which many have robust antioxidative capacities and are beneficial for human health. Potato is one of the major food crops worldwide, and is recognized by the United Nations as an excellent food source for an increasing world population. Potato tubers are rich in a plethora of antioxidants with an array of health-promoting effects. This review article provides a detailed overview about the biosynthesis, chemical and health-promoting properties of the most abundant antioxidants in potato tubers, including several vitamins, carotenoids and phenylpropanoids. The dietary contribution of diverse commercial and primitive cultivars are detailed and document that potato contributes much more than just complex carbohydrates to the diet. Finally, the review provides insights into the current and future potential of potato-based systems as tools and resources for healthy and sustainable food production.
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Affiliation(s)
- Hanjo Hellmann
- School of Biological Sciences, Washington State University, Pullman, WA 99164, USA
| | - Aymeric Goyer
- Hermiston Agricultural Research and Extension Center, Department of Botany and Plant Pathology, Oregon State University, Hermiston, OR 97838, USA;
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