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Wang F, Bi J, Wang J, Lyu J. Textural formation of instant controlled pressure drop-dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment. Food Chem 2024; 450:139394. [PMID: 38653058 DOI: 10.1016/j.foodchem.2024.139394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 04/03/2024] [Accepted: 04/14/2024] [Indexed: 04/25/2024]
Abstract
In this study, the effect of osmotic dehydration (OD) pretreatment with various sugar (erythritol, glucose, and trehalose) on the quality of hot-air-predried peach slices was investigated, particularly focusing on electrical properties, texture, thermal stability, and cell wall strength. Furthermore, the correlation between the properties of predried peach slices and the texture of the instant controlled pressure drop (DIC) dried peach chips was explored. OD pretreatments improved the stability and integrity of the cell wall and cell membrane of pre-dried peach slices, which inhibited the excessive expansion of samples during DIC drying. Especially, peach chips with trehalose-OD exhibited the highest crispiness (1.05 mm), the highest hardness (101.34 N) was obtained in erythritol-OD samples. Overall, the type of osmotic agents affected the texture of DIC peach chips with OD pretreatments. It should be noted that trehalose is a promising osmotic agent for controlling and regulating the quality of DIC peach chips.
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Affiliation(s)
- Fengzhao Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
| | - Jingxuan Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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González‐Pérez JE, Romo‐Hernández A, Ramírez‐Corona N, López‐Malo A. Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Aarón Romo‐Hernández
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Nelly Ramírez‐Corona
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
| | - Aurelio López‐Malo
- Departamento de Ingeniería Química, Alimentos y Ambiental Universidad de las Américas Puebla Puebla Mexico
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Hu L, Bi J, Jin X, van der Sman R. Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process. Molecules 2021; 26:molecules26216519. [PMID: 34770927 PMCID: PMC8588140 DOI: 10.3390/molecules26216519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/21/2021] [Accepted: 10/23/2021] [Indexed: 11/16/2022] Open
Abstract
Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.
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Hadibi T, Boubekri A, Mennouche D, Benhamza A, Besombes C, Allaf K. Solar–geothermal
drying/instant controlled pressure drop
‐swell
drying of mechanically dewatered tomato paste. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13811] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tarik Hadibi
- Department of Mechanical Engineering, Faculty of Applied Sciences Kasdi Merbah University Ouargla Algeria
- Laboratory of New and Renewable Energy Development in Arid and Saharan Zones LENREZA Kasdi Merbah University Ouargla Algeria
| | - Abdelghani Boubekri
- Department of Mechanical Engineering, Faculty of Applied Sciences Kasdi Merbah University Ouargla Algeria
- Laboratory of New and Renewable Energy Development in Arid and Saharan Zones LENREZA Kasdi Merbah University Ouargla Algeria
| | - Djamel Mennouche
- Laboratory of New and Renewable Energy Development in Arid and Saharan Zones LENREZA Kasdi Merbah University Ouargla Algeria
- Department of Process Engineering, Faculty of Applied Sciences Kasdi Merbah University Ouargla Algeria
| | - Abderrahmane Benhamza
- Laboratory of New and Renewable Energy Development in Arid and Saharan Zones LENREZA Kasdi Merbah University Ouargla Algeria
| | - Colette Besombes
- Laboratory of Engineering Science for Environment LaSIE La Rochelle University, UMR 7356 CNRS La Rochelle France
| | - Karim Allaf
- Laboratory of Engineering Science for Environment LaSIE La Rochelle University, UMR 7356 CNRS La Rochelle France
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Study on the mechanism of volume expansion and texture formation of apple cube dried by instant controlled pressure drop drying (DIC). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110379] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Cardador-Martínez A, Martínez-Tequitlalpan Y, Gallardo-Velazquez T, Sánchez-Chino XM, Martínez-Herrera J, Corzo-Ríos LJ, Jiménez-Martínez C. Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean ( Phaseolus vulgaris L.). Molecules 2020; 25:E1464. [PMID: 32213962 PMCID: PMC7146566 DOI: 10.3390/molecules25061464] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/20/2020] [Accepted: 03/22/2020] [Indexed: 11/16/2022] Open
Abstract
The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.
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Affiliation(s)
- Anaberta Cardador-Martínez
- Departamento de Bioingenierías, Tecnologico de Monterrey, Av. Epigmenio González No. 500, Fraccionamiento San Pablo, Querétaro 76130, Mexico
| | - Yara Martínez-Tequitlalpan
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
| | - Tzayhri Gallardo-Velazquez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
| | - Xariss M. Sánchez-Chino
- Cátedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Carretera a Reforma Km. 15.5 s/n. Ra. Guineo 2da. Sección, Villahermosa, Tabasco 86280, Mexico;
| | - Jorge Martínez-Herrera
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tabasco, Campo Experimental Huimanguillo, Km. 1. Carr. Huimanguillo-Cárdenas, Tabasco 86400, Mexico;
| | - Luis Jorge Corzo-Ríos
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, México City 07340, Mexico;
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
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