1
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Nkem OM, Oladejo AO, Alonge AF. Influence of ultrasound pretreatment on drying characteristics of cocoyam (Xanthosoma sagittifolium) slices during convective hot air drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3047-3056. [PMID: 38058019 DOI: 10.1002/jsfa.13196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 11/27/2023] [Accepted: 11/29/2023] [Indexed: 12/08/2023]
Abstract
BACKGROUND Convective hot air drying of cocoyam is risk-free and inexpensive to a significant level. However, hot air drying causes negative changes to the color, texture, flavor and nutritional content of cocoyam as a result of the prolonged drying. Recently, the innovative technology of ultrasound pretreatment has been applied in food processing to reduce the processing time, conserve energy and preserve the quality of the food product. Thus, there is need to investigate the effect of ultrasound pretreatment with distilled water (UDW) and ultrasound with osmotic dehydration (UOD) for different ultrasonic times (10-30 min) on the drying kinetics of cocoyam slices during convective hot air drying. Ultrasound pretreatment was applied at a frequency of 20 kHz and an output power of 600 W for UDW and UOD. The ultrasound-pretreated samples were further dried in a convective hot-air drying oven at 70 °C. RESULTS UDW and UOD samples, respectively, had a 25% and 46% reduction in drying time compared to untreated samples. The UOD samples had the lowest activation energy (10.697 × 10 3 kJ), as well as the highest moisture diffusivity (3.782 × 10-10 m2 s-1 ) and mass transfer coefficient (2.006 × 10-8 m s-1 ), among the untreated and UDW samples. Wang and Singh, Page and Peleg models were found to be the most fitted models with respect to the drying characteristics of cocoyam for untreated, UDW and UOD samples, respectively. CONCLUSION Ultrasound pretreatment technology is a potential non-thermal process that can be incorporated as a pretreatment method in the convective drying of cocoyam to reduce processing time, conserve energy and enhance cocoyam product shelf life. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Owoidoho Michael Nkem
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
| | - Ayobami Olayemi Oladejo
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
| | - Akindele Folarin Alonge
- Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo, Nigeria
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2
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Kumar Dash K, Sundarsingh A, BhagyaRaj GVS, Kumar Pandey V, Kovács B, Mukarram SA. Modelling of ultrasonic assisted osmotic dehydration of cape gooseberry using adaptive neuro-fuzzy inference system (ANFIS). ULTRASONICS SONOCHEMISTRY 2023; 96:106425. [PMID: 37141660 PMCID: PMC10176255 DOI: 10.1016/j.ultsonch.2023.106425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 04/16/2023] [Accepted: 04/28/2023] [Indexed: 05/06/2023]
Abstract
In the present investigation, the cape gooseberry (Physalis peruviana L.) was preserved by the application of osmotic dehydration (sugar solution) with ultrasonication. The experiments were planned based on central composite circumscribed design with four independent variables and four dependent variables, which yielded 30 experimental runs. The four independent variables used were ultrasonication power (XP) with a range of 100-500 W, immersion time (XT) in the range of 30-55 min, solvent concentration (XC) of 45-65 % and solid to solvent ratio (XS) with range 1:6-1:14 w/w. The effect of these process parameters on the responses weight loss (YW), solid gain (YS), change in color (YC) and water activity (YA) of ultrasound assisted osmotic dehydration (UOD) cape gooseberry was studied by using response surface methodology (RSM) and adaptive neuro-fuzzy inference system (ANFIS). The second order polynomial equation successfully modeled the data with an average coefficient of determination (R2) was found to be 0.964 for RSM. While for the ANFIS modeling, Gaussian type membership function (MF) and linear type MF was used for the input and output, respectively. The ANFIS model formed after 500 epochs and trained by hybrid model was found to have average R2 value of 0.998. On comparing the R2 value the ANFIS model found to be superior over RSM in predicting the responses of the UOD cape gooseberry process. So, the ANFIS was integrated with a genetic algorithm (GA) for optimization with the aim of maximum YW and minimum YS, YC and YA. Depending on the higher fitness value of 3.4, the integrated ANFIS-GA picked the ideal combination of independent variables and was found to be XP of 282.434 W, XT of 50.280 min, XC of 55.836 % and XS of 9.250 w/w. The predicted and experimental values of response at optimum condition predicted by integrated ANN-GA were in close agreement, which was evident by the relative deviation less than 7%.
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Affiliation(s)
- Kshirod Kumar Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India.
| | - Anjelina Sundarsingh
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India
| | - G V S BhagyaRaj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET), Malda, West Bengal 732141, India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow, Uttar Pradesh, India
| | - Béla Kovács
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary
| | - Shaikh Ayaz Mukarram
- Faculty of Agriculture, Food Science and Environmental Management Institute of Food Science, University of Debrecen, Debrecen 4032, Hungary.
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3
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Malakar S, Dhurve P, Arora VK. Modeling and optimization of osmo‐sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Haryana India
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4
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Kaur GJ, Orsat V, Singh A. Application of central composite face centered design for the optimization of multiple-pass ultrasonication with mechanical homogenization (MPUMH) for carrot puree processing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102944] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Singh A, Mehta A, Singh AP, Prabhakar PK. Ultrasonic modulated osmotic dehydration of Aonla (
Phyllanthus emblica
L.) slices: An integrated modeling through ANN, GPR, and RSM. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16247] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Amanjeet Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Aryan Mehta
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Akhand Pratap Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
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6
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Kaur GJ, Orsat V, Singh A. An overview of different homogenizers, their working mechanisms and impact on processing of fruits and vegetables. Crit Rev Food Sci Nutr 2021; 63:2004-2017. [PMID: 34459296 DOI: 10.1080/10408398.2021.1969890] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Fruits and vegetables (F&V) are the second highest recommended foods, rich in antioxidants, vitamins and minerals, vital for building immunity against chronic diseases. F&V processing involves particle size reduction, for which different types of homogenizers, categorized as mechanical homogenizers, pressure homogenizers and ultrasonic homogenizers are used. The review discusses different types of homogenizers, their working mechanism, and application in F&V processing. Among mechanical homogenizers, knife mills are used for primary size reduction, ball mills for the micronization of dried F&V and rotor-stator homogenizers for emulsification. Use of the ultrasonic homogenizer is limited to extraction of bioactive compounds or as a pre-treatment for dehydration of F&V. High-pressure homogenizers are most widely used and reported due to the synergistic effect of homogenization and temperature increase, resulting in longer shelf-life and better physicochemical properties of the product. Additionally, the review also explains the effect of homogenization on the physicochemical, sensory and nutraceutical properties of the product.
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Affiliation(s)
- Gagan Jyot Kaur
- School of Engineering, University of Guelph, Guelph, ON, Canada
| | - Valerie Orsat
- Department of Bioresource Engineering, McGill University, Montreal, QC, Canada
| | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, ON, Canada
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7
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Shen D, Kou X, Wu C, Fan G, Li T, Dou J, Wang H, Zhu J. Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments. Food Chem 2021; 357:129747. [PMID: 33892359 DOI: 10.1016/j.foodchem.2021.129747] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 03/25/2021] [Accepted: 04/02/2021] [Indexed: 01/31/2023]
Abstract
Jujube peel (JP) is rich in pigments, which appears red to deep red in color. This study optimized conditions for cocktail enzyme-assisted extraction of jujube peel pigments based on response surface method (RSM). A Box-Behnken design (BBD) was utilized to analyze the effects of buffer liquid volume (BLV), pH, temperature, and incubation time on the total polyphenols content (TPC), total flavonoids content (TFC) and color (L*, a*, b*). Optimal extraction conditions, for the highest concentrations of TPC, TFC and a* values, were 16 mL BLV, pH 7.0, temperature 43 °C, and incubation time 97 min. Finally, concentrations and identities of the eight main constituents (p-coumaric acid, (-)-epicatechin, quercetin-3-O-robinobioside, rutin, kaempferol 3-O-robinobioside, quercetin 3-O-α-l-arabinosyl-(1 → 2)-α-l-rhamnoside, quercetin 3-O-β-d-xylosyl-(1 → 2)-α-l-rhamnoside, quercetin) in jujube peel pigments were determined using UPLC-MS/MS. The study provides guidance for valorisation of jujube peel, specifically valuable food-safe pigments, during industrial production.
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Affiliation(s)
- Dongbei Shen
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China.
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jinfeng Dou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China; College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
| | - Hanbo Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China
| | - Jinpeng Zhu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China
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8
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Oladejo AO, Ekpene MM, Onwude DI, Assian UE, Nkem OM. Effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15251] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayobami O. Oladejo
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Mbere‐Abasi M. Ekpene
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Daniel I. Onwude
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Ubong E. Assian
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Owoidoho M. Nkem
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
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9
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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031269] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.
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10
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Bchir B, Bouaziz MA, Ettaib R, Sebii H, Danthine S, Blecker C, Besbes S, Attia H. Optimization of ultrasound‐assisted osmotic dehydration of pomegranate seeds (
Punica granatum
L.) using response surface methodology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Refki Ettaib
- Laboratoire d'Aridoculture et Cultures Oasiennes Institut des Régions Arides Médenine Tunisie
| | - Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Sabine Danthine
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Christophe Blecker
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
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11
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Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu-Ansah P, Zhou C. Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2585-2599. [PMID: 31975406 DOI: 10.1002/jsfa.10284] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 05/28/2023]
Abstract
BACKGROUND Most agricultural crops contain high moisture content (80-95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf-life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf-lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non-thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre-dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop Science, University of Ghana, Accra, Ghana
| | - Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing P. R., China
| | - Selorm Akaba
- Department of Agricultural Economics and Extension, School of Agriculture, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Xiaoqian Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Patrick Owusu-Ansah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
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12
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Azam SMR, Ma H, Xu B, Devi S, Siddique MAB, Stanley SL, Bhandari B, Zhu J. Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.028] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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13
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Shen L, Xiong X, Zhang D, Zekrumah M, Hu Y, Gu X, Wang C, Zou X. Optimization of betacyanins from agricultural by-products using pressurized hot water extraction for antioxidant and in vitro oleic acid-induced steatohepatitis inhibitory activity. J Food Biochem 2019; 43:e13044. [PMID: 31515832 DOI: 10.1111/jfbc.13044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 08/22/2019] [Accepted: 08/29/2019] [Indexed: 12/30/2022]
Abstract
Pressurized hot water extraction (PHWE) is proposed to recover betacyanins from agricultural by-products (pitaya fruits peels (PFP), red beet stalks (RBS), and cactus pear peels (CPP)). The extraction yield of betacyanins was optimized by response surface methodology. The optimal PHWE conditions were attained and the actual yields of betacyanins under optimal conditions were well matched with the predicted yields. In addition, betacyanin pigment compositions as well as superoxide anion scavenging activity of individual betacyanins extract (BE) produced in optimal PHWE conditions were characterized by HPLC-ESI/MSn and cyclic voltammetry. Furthermore, the inhibitory activity of three BEs on oleic acid-induced steatohepatitis in cellular model was comparatively investigated. The results showed that unlike PFP, RBS, and CPP presented excellent efficacy in decreasing intracellular triglyceride and reactive oxygen species, inhibiting the release of alanine aminotransferase and aspartate aminotransferase as well as regulating fatty acid synthase and carnitine palmitoyltransferase 1 mRNAs expression. Practical applications In this study, PHWE, is firstly proposed for the enhancement of the extraction of betacyanins from three agricultural by-products. Betacyanin-rich extracts by PHWE method exhibit excellent activities in inhibition of ROS and regulation of lipid metabolism in hepatic cells. It suggests that PHWE has a strong potentiality in keeping bioactivity of BEs, which is significant for the production of betacyanins functional foods.
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Affiliation(s)
- Lingqin Shen
- School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, China
| | - Xiong Xiong
- School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, China
| | - Di Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Jiangsu Hengshun Group Co., Ltd., Zhenjiang, China
| | | | - Yuqian Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiangyue Gu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chengtao Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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14
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Osae R, Zhou C, Tchabo W, Xu B, Bonah E, Alenyorege EA, Ma H. Optimization of osmosonication pretreatment of ginger (
Zingiber officinale
Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13218] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Richard Osae
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Department of Physical and Applied Science, Presbyterian Women's College of Education Aburi–Akuapem Ghana
| | - Cunshan Zhou
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of AgricultureJiangsu University Zhenjiang China
| | - William Tchabo
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- College of Food Science and BiotechnologyZhejiang Gongshang University Hangzhou China
| | - Baoguo Xu
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Ernest Bonah
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | | | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of AgricultureJiangsu University Zhenjiang China
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15
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Osae R, Zhou C, Xu B, Tchabo W, Bonah E, Alenyorege EA, Ma H. Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (
Zingiber officinale
Roscoe) slices. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13117] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University Zhenjiang China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University Zhenjiang China
| | - William Tchabo
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Evans A. Alenyorege
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University Zhenjiang China
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16
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P V, Dash SK, Rayaguru K. Post-Harvest Processing and Utilization of Sweet Potato: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600540] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Vithu P
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
| | - Sanjaya K Dash
- College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India
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17
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Wang B, Hui Y, Liu L, Zhao A, Chiou YS, Zhang F, Pan MH. Optimized Extraction of Phenolics from Jujube Peel and Their Anti-inflammatory Effects in LPS-Stimulated Murine Macrophages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1666-1673. [PMID: 30629413 DOI: 10.1021/acs.jafc.8b06309] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The extraction of phenolics from jujube peel (PJP) was optimized using response surface methodology (RSM). A Box-Behnken design was utilized to analyze the effects of NaOH concentration, temperature, and extraction time on the total phenolic content (TPC). The results showed that RSM could be an adequate approach for modeling the extraction of PJP. The optimal extraction condition for the highest TPC was obtained with 3.4 M NaOH concentration for 67 min at 50 °C. Not only PJP but also phenolics from the jujube seed (PJS) contain considerable amounts of phenolics, particularly flavonoids. Quercetin and galangin were found to be the predominant phenolics. PJP markedly down-regulated the levels iNOS and COX-2 proteins in macrophages by inhibiting the activation of NF-κB through interfering with the MAPK signaling pathways. Compared to PJS, PJP presented higher anti-inflammatory activities, reflecting increased amounts of TPC and total flavonoid content (TFC). These findings suggest that PJP could be a potential source of anti-inflammatory agents.
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Affiliation(s)
- Bini Wang
- College of Food Engineering and Nutritional Science , Shaanxi Normal University , Xi'an , China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science , Shaanxi Normal University , Xi'an , China
| | - Longgang Liu
- College of Food Engineering and Nutritional Science , Shaanxi Normal University , Xi'an , China
| | - Aiqing Zhao
- College of Food Engineering and Nutritional Science , Shaanxi Normal University , Xi'an , China
| | - Yi-Shiou Chiou
- Institute of Food Science and Technology , National Taiwan University , Taipei 10617 , Taiwan
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science , Shaanxi Normal University , Xi'an , China
| | - Min-Hsiung Pan
- College of Food Engineering and Nutritional Science , Shaanxi Normal University , Xi'an , China
- Institute of Food Science and Technology , National Taiwan University , Taipei 10617 , Taiwan
- Department of Medical Research, China Medical University Hospital , China Medical University , Taichung 40402 , Taiwan
- Department of Health and Nutrition Biotechnology , Asia University , Taichung , 41354 , Taiwan
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Rodríguez Ó, Eim V, Rosselló C, Femenia A, Cárcel JA, Simal S. Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1660-1673. [PMID: 28906555 DOI: 10.1002/jsfa.8673] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Revised: 09/06/2017] [Accepted: 09/10/2017] [Indexed: 06/07/2023]
Abstract
Drying gives rise to products with a long shelf life by reducing the water activity to a level that is sufficiently low to inhibit the growth of microorganisms, enzymatic reactions and other deteriorative reactions. Despite the benefits of this operation, the quality of heat sensitive products is diminished when high temperatures are used. The use of low drying temperatures reduces the heat damage but, because of a longer drying time, oxidation reactions occur and a reduction of the quality is also observed. Thus, drying is a method that lends itself to being intensified. For this reason, alternative techniques are being studied. Power ultrasound is considered as an emerging and promising technology in the food industry. The potential of this technology relies on its ability to accelerate the mass transfer processes in solid-liquid and solid-gas systems. Intensification of the drying process with power ultrasound can be achieved by modifying the product behavior during drying, using pre-treatments such as soaking in a liquid medium assisted acoustically or, during the drying process itself, by applying power ultrasound in the gaseous medium. This review summarises the effects of the application of the power ultrasound on the quality of different dried products, such as fruits and vegetables, when the acoustic energy is intended to intensify the drying process, either when the application is performed before pretreatment or during the drying process. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Óscar Rodríguez
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Valeria Eim
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Antoni Femenia
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Juan A Cárcel
- ASPA Group, Food Technology Department, Universitat Politècnica de Valencia, Valencia, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
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19
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Uzoejinwa BB, Onwude DI, Yang X. Application of pretreatment methods on agricultural products prior to frying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:456-466. [PMID: 28657649 DOI: 10.1002/jsfa.8502] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 06/14/2017] [Accepted: 06/18/2017] [Indexed: 06/07/2023]
Abstract
Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Daniel I Onwude
- Department of Agricultural and Food Engineering, University of Uyo, Uyo, Nigeria
| | - Xue Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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20
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Wang Y, Zhang M, Zhang Z, Lu H, Gao X, Yue P. High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α-glucosidase and pancreatic lipase inhibition and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5100-5106. [PMID: 28422292 DOI: 10.1002/jsfa.8387] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 02/26/2017] [Accepted: 04/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Theabrownins (TB) are bioactive components that are usually extracted from Chinese dark tea, in which they are present at low concentrations. The present study aimed to produce an instant dark tea high in theabrownins via submerged fermentation by the fungus Aspergillus niger. Three fermentation parameters that affect theabrownins content (i.e. inoculum size, liquid-solid ratio and rotation speed) were optimized using response surface methodology. RESULT Optimum fermentation conditions were modeled to be an inoculum of 5.40% (v/v), a liquid-solid ratio of 27.45 mL g-1 and a rotation speed of 184 rpm and were predicted to yield 292.99 g kg-1 TB. Under these experimentally conditions, the TB content of the instant dark tea was 291.93 g kg-1 . The antioxidant capacity and α-glucosidase and pancreatic lipase inhibitory activities of the high-TB instant black tea were higher than four other typical instant dark tea products. CONCLUSION The results of the present study show that careful management of culture conditions can produce a dark tea high in theabrownins. Furthermore, high-theabrownins instant dark tea could serve as a source of bioactive products and be used in functional foods as an ingredient imparting antioxidant properties and the ability to inhibit pancreatic lipase and α-glucosidase. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yuwan Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Mingyue Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Hengqian Lu
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xueling Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
| | - Pengxiang Yue
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui, China
- Damin Foodstuff (Zhangzhou) Co. Ltd, Zhangzhou, Fujian, China
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21
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Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato ( Ipomea batatas ). INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B. Effects of Ultrasound on Mass Transfer Kinetics, Structure, Carotenoid and Vitamin C Content of Osmodehydrated Sweet Potato (Ipomea Batatas). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1890-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Yang X. Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13352] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Department of Agricultural and Food Engineering; University of Uyo; P.M.B 1017 Uyo 520001 Nigeria
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Wenjuan Qu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Cunshan Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Bengang Wu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Xue Yang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
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