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R S, Rasane P, Singh A, Singh J, Kaur S, Nanda V, Kaur J, Gunjal M, Bhadariya V, Ercisli S, Ullah R, Ali EA. Image analysis-based discoloration rate quantification and kinetic modeling for shelf-life prediction in herb-coated pear slices. Sci Rep 2024; 14:1647. [PMID: 38238415 PMCID: PMC10796316 DOI: 10.1038/s41598-024-51840-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Accepted: 01/10/2024] [Indexed: 01/22/2024] Open
Abstract
The present research study aimed to examine three different herb extract's effects on the discoloration rate of fresh-cut pear slices using an image analysis technique. Pear slices were sprayed and dip-coated with Ocimum basilicum, Origanum vulgare, and Camellia sinensis (0.1 g/ml) extract solution. During 15 days storage period with three days intervals, all sprayed/dip-coated pear slices were analyzed for the quality attribute (TA) and color parameters notably a*, b*, hue angle (H*), lightness (L*), and total color change (ΔE). Further, order kinetic models were used to observe the color changes and to predict the shelf-life. The results obtained showed that the applicability of image analysis helped to predict the discoloration rate, and it was better fitted to the first-order (FO) kinetic model (R2 ranging from 0.87 to 0.99). Based on the kinetic model, color features ΔE and L* was used to predict the shelf-life as they had high regression coefficient values. Thus, the findings obtained from the kinetic study demonstrated Camellia sinensis (assamica) extract spray-coated pear slices reported approximately 28.63- and 27.95-days shelf-stability without much discoloration compared with all other types of surface coating.
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Affiliation(s)
- Sathya R
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India.
| | - Aishvina Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vikas Nanda
- Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, 148106, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Mahendra Gunjal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK-74078, USA
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240, Erzurum, Turkey
- HGF Agro, ATA Teknokent, TR-25240, Erzurum, Turkey
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Essam A Ali
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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Murakonda S, Dwivedi M. Impact of maturity on mechanical and textural properties and rheological properties modeling of wood apple fruit (
Limonia acidissima
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Sahithi Murakonda
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
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Liu Y, Chen W, Fan L. Effects of different drying methods on the storage stability of barley grass powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1076-1084. [PMID: 34312852 DOI: 10.1002/jsfa.11443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 07/01/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Barley grass (BG) powder has gradually attracted researchers' attention for its abundant nutritional components and functional activity. Yet, the effect of different drying methods on storage stability is still unclear. In this study, BG was subjected to hot-air drying (HAD), steam blanching prior to hot-air drying (SHAD), vacuum freeze drying (VFD), and far-infrared drying (FID). Effects of different drying methods on BG powder during storage were evaluated. RESULTS Moisture content of dried samples during storage decreased at 50 °C, but at 37 °C increased first and then remained stable. The a* value of SHAD BG powder before storage was the highest (-6.51), followed by FID, HAD and VFD. Moreover, the a* value increased during the storage process. Contents of l-ascorbic acid and total chlorophyll in samples dried by VFD were 28.29 and 7.8 g kg-1 , respectively. The degradation of chlorophyll a and b followed a first-order kinetics model and was modeled by the Arrhenius equation. The activation energies for chlorophyll a were 83.68, 83.21, 62.29 and 76.64 kJ mol-1 in BG powder dried by SHAD, FID, VFD and HAD, respectively. The activation energies for chlorophyll b were 66.76, 48.03, 61.02 and 58.01 kJ mol-1 in SHAD, FID, VFD and HAD BG powder, respectively. CONCLUSION VFD had the highest preservation of color, l-ascorbic acid and chlorophyll compared to HAD, SHAD and FID. SHAD shortened the drying time and delayed the degradation of l-ascorbic acid and chlorophyll during storage. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Weifeng Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Showkat QA, Majid D, Rather JA, Naqash S, Dar BN, Makroo HA. Drying of lotus rhizome slices: Influence of drying conditions on Fourier transform infrared spectroscopy, rheology, functional, and physicochemical characteristics of lotus rhizome powder. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13954] [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)
- Qazi A. Showkat
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Darakshan Majid
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Jahangir A. Rather
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Saadiya Naqash
- Division of Food Science and Technology SKUAST‐K Srinagar India
| | - Basharat N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Hilal A. Makroo
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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HU JP, WANG SY, WANG DQ, ZONG KL, YANG JT. Effects of carrot powder on properties of pre-gelatinized waxy rice starch. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.81622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Jin-Peng HU
- Anhui Science and Technology University, People’s Republic of China
| | - Sun-Yan WANG
- Anhui Science and Technology University, People’s Republic of China
| | - Da-Quan WANG
- Anhui Science and Technology University, People’s Republic of China
| | - Kai-Li ZONG
- Anhui Science and Technology University, People’s Republic of China
| | - Jian-Ting YANG
- Anhui Science and Technology University, People’s Republic of China
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