1
|
Beigmohammadi N, Peighambardoust SH, Mohammad Amini A, Alirezalu K. Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate-Maltodextrin. Foods 2024; 13:1407. [PMID: 38731778 PMCID: PMC11083897 DOI: 10.3390/foods13091407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 04/24/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
This study focused on the characterization of emulsions and microparticles encapsulating Chavir essential oil (EO) by application of modified whey protein concentrate-maltodextrin (WPC-MD). Different physical, chemical, morphological, thermal, and antioxidant properties and release behavior of spray-dried microparticles were assessed. Antioxidant, solubility, emulsifying, and foaming activities of modified WPC were increased compared to those of primary material. The results indicated that the particle size distribution varied depending on the type of carriers used, with the smallest particles formed by hydrolyzed WPC (HWPC). Binary blends of modified WPC-MD led to improved particle sizes. The spray-drying yield ranged from 64.1% to 85.0%, with higher yields observed for blends of MD with sonicated WPC (UWPC). Microparticles prepared from primary WPC showed irregular and wrinkled surfaces with indentations and pores, indicating a less uniform morphology. The UWPC as a wall material led to microparticles with increased small cracks and holes on their surface. However, HWPC negatively affected the integrity of the microparticles, resulting in broken particles with irregular shapes and surface cracks, indicating poor microcapsule formation. Encapsulating EO using WPC-MD increased the thermal stability of EO significantly, enhancing the degradation temperature of EO by 2 to 2.5-fold. The application of primary WPC (alone or in combination with MD) as wall materials produced particles with the lowest antioxidant properties because the EO cannot migrate to the surface of the particles. Enzymatic hydrolysis of WPC negatively impacted microparticle integrity, potentially increasing EO release. These findings underscore the crucial role of wall materials in shaping the physical, morphological, thermal, antioxidant, and release properties of spray-dried microparticles, offering valuable insights for microencapsulation techniques.
Collapse
Affiliation(s)
- Nasrin Beigmohammadi
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran; (N.B.); (K.A.)
| | - Seyed Hadi Peighambardoust
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran; (N.B.); (K.A.)
| | - Asad Mohammad Amini
- Department of Food Science and Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj 6617715175, Iran;
| | - Kazem Alirezalu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166614766, Iran; (N.B.); (K.A.)
| |
Collapse
|
2
|
Niemira J, Galus S. Valorization of Red Beetroot ( Beta vulgaris L.) Pomace Combined with Golden Linseed ( Lini semen) for the Development of Vegetable Crispbreads as Gluten-Free Snacks Rich in Bioactive Compounds. Molecules 2024; 29:2105. [PMID: 38731596 PMCID: PMC11085057 DOI: 10.3390/molecules29092105] [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: 04/08/2024] [Revised: 04/26/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
This work aimed to develop gluten-free snacks such as crispbread based on beetroot pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and more consumer attention because of its nutritional and health properties. The use of beet pomace contributes to waste management. Linseed, known as a superfood with many health-promoting properties, was used to produce crispbreads as an alternative to cereals, which are allergens. Beetroot pomace and whole or ground linseed were used in different proportions to produce crispbread snacks. Chemical and physical analyses were performed including water activity, dry matter, betalains, and polyphenols content, as well as Fourier transform infrared spectroscopy (FTIR). A sensory evaluation and microstructure observations were also performed. The obtained snacks were characterized by low water activity (0.290-0.395) and a high dry matter content (93.43-97.53%), which ensures their microbiological stability and enables longer storage. Beetroot pomace provided betalains-red (14.59-51.44 mg betanin/100 g d.m.) and yellow dyes (50.02-171.12 mg betanin/100 g d.m.)-while using linseed enriched the product with polyphenols (730-948 mg chlorogenic acid/100 g d.m.). FTIR analysis showed the presence of functional groups such as the following: -OH, -C-O, -COOH, and -NH. The most desired overall consumer acceptability was achieved for snacks containing 50% beetroot pomace and 50% linseed seeds. The obtained results confirmed that beetroot pomace combined with linseed can be used in the production of vegetable crispbread snacks.
Collapse
Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland;
| |
Collapse
|
3
|
Hou Z, Duan X, Zhao Y, Ren G, Li L, Cao W, Liu Z, Liu W. Three-dimensional simulation of green soybean infrared-assisted spouted bed drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3206-3215. [PMID: 38072792 DOI: 10.1002/jsfa.13207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 11/17/2023] [Accepted: 12/07/2023] [Indexed: 12/21/2023]
Abstract
BACKGROUND The current study introduces a novel infrared-assisted spouted bed drying technique for the dehydration of green soybeans, which aims to enhance the drying quality and efficiency. The investigation involves an examination of the flow pattern in the spouted bed to obtain relevant data, followed by an optimization of the entire drying process. The drying process of green soybeans was simulated using SolidWorks and ANSYS Fluent software, based on the principles of computational fluid dynamics. RESULTS The simulation test results showed that the simulation outcomes were consistent with the experimental data. The optimal conditions for the process of green soybean infrared-assisted spouted bed drying were found to be an inlet speed of 8 m/s and a temperature of 50 °C with the wavelength and power settings of the infrared board at 10 μm and 500 W, respectively. CONCLUSION The simulation method selected in this article, based on gas-solid two-phase flow dynamics, is feasible for green soybean infrared-assisted spouted bed drying process. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhiyun Hou
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Henan Collaborative Innovation Center for Food Storage Security, Zhengzhou, China
| | - Yike Zhao
- Faculty of Life Sciences and Medicine, King's College London, London, UK
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Henan Collaborative Innovation Center for Food Storage Security, Zhengzhou, China
| | - Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Henan Collaborative Innovation Center for Food Storage Security, Zhengzhou, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Henan Collaborative Innovation Center for Food Storage Security, Zhengzhou, China
| | - Zhenbin Liu
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Henan Collaborative Innovation Center for Food Storage Security, Zhengzhou, China
| |
Collapse
|
4
|
Li L, Bao Y, Guo F, Chen J, Zhao M, Cao W, Liu W, Duan X, Ren G. Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared-assisted spouted bed drying. J Food Sci 2024; 89:1387-1402. [PMID: 38282373 DOI: 10.1111/1750-3841.16950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/20/2023] [Accepted: 01/08/2024] [Indexed: 01/30/2024]
Abstract
The edible rose (Rosa Crimson Glory) petals were dried using infrared-assisted spouted bed drying technology. The effects of different drying temperature conditions (30, 35, 40, 45, and 50°C, as well as stepped heating drying [SHD] and stepped cooling drying) on the drying characteristics, physicochemical properties, antioxidant capacity, and changes in volatile flavor compounds of the rose petals were investigated. The results showed that the drying time was shortened with increasing drying temperature. Both variable temperature drying processes gave the shortest drying times. Optimal color retention of rose petals was achieved at a constant temperature of 40°C and SHD. Increased drying temperature resulted in higher water-soluble polysaccharide content in the dried rose petals, whereas lower temperatures facilitated anthocyanin preservation. The variable temperature drying processes favored the retention of water-soluble polysaccharides in rose petals, but not anthocyanins. Regarding antioxidant capacity, the samples dried at 40°C and those subjected to the two variable temperature drying processes performed better. This study also analyzed the differences in volatile flavor compounds of rose petals dried under different drying conditions. It was found that the majority of volatile flavor compounds in the rose petals dried by SHD exhibited higher content levels than the other drying conditions. Therefore, considering a thorough evaluation of all relevant factors, it was clear that utilizing the SHD process was the most efficient method for obtaining the best quality rose petals overall.
Collapse
Affiliation(s)
- Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Yunfei Bao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Fuzhen Guo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Mengyue Zhao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Agricultural Product Drying Equipment Engineering Technology Research Center, Henan University of Science and Technology, Luoyang, China
| |
Collapse
|
5
|
Li L, Pan H, Chen J, Cao W, Liu W, Duan X, Ren G. Infrared-assisted spouted bed drying of Chinese yam cubes: effect of constant and variable temperature drying processes on drying behavior, uniformity, and quality attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2815-2823. [PMID: 36576000 DOI: 10.1002/jsfa.12416] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/11/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Infrared-assisted spouted bed drying (IRSBD) is an innovative hybrid drying technology based on infrared drying and spouted bed drying, which has the advantages of higher drying efficiency and better uniformity. Temperature is an important process parameter that affects drying characteristics and product quality. Considering the overall quality of the product, drying at a constant temperature may not be the best solution. However, there is a lack of research on dynamically varying drying schemes. In this study, the effects of constant and variable temperature drying processes on the drying characteristics, uniformity, energy consumption, and quality of Chinese yams were evaluated. RESULTS The shortest drying time and lowest energy consumption were obtained by IRSBD at 70 °C, followed by staged rising temperature drying (SRTD). However, SRTD achieved the best drying uniformity. The Peleg model could describe the dehydration kinetics of dried yams well (R2 > 0.99). A high drying temperature (70 °C) favored the preservation of bioactive compounds (polyphenols and flavonoids) and gave the best antioxidant activity and equilibrium rehydration ratio of dried yams but resulted in poor color. Samples dried with SRTD showed comparable good antioxidant activity and better color than those dried at 70 °C. CONCLUSION A reasonable variable temperature drying scheme using IRSBD is considered to be better when considering the drying performance and overall quality of the products. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, China
| | - Hong Pan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| |
Collapse
|
6
|
Shafi A, Farooq U, Akram K, Majeed H, Hakim A, Jayasinghe M. Cucumis melo seed oil: agro-food by-product with natural anti-hyperlipidemic potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1644-1650. [PMID: 36418190 DOI: 10.1002/jsfa.12348] [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: 05/22/2021] [Revised: 09/09/2022] [Accepted: 11/24/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Sweet melon (Cucumis melo) seed is generally considered as agro-waste, however, the current study aimed to use this waste as a valuable oil source. The seed oil extracted by two different extraction techniques (cold press and solvent extraction) was investigated for its anti-hyperlipidemic potential. Hyperlipidemic rabbits were fed on the diet supplemented with sweet melon seed oil for 6 weeks (42 days) and thoroughly examined for the change in their lipid profile. RESULTS The blood lipid profile indicated a significant decrease in total cholesterol triglyceride and low-density lipoprotein (LDL) contents of blood in hyperlipidemic rabbits fed on the diet supplemented with sweet melon seed oils while high-density lipoprotein (HDL) contents showed a noteworthy increase during the study period. CONCLUSION Cucumis melo seed oil can be used to control hyperlipidemia without restricting the intake of lipids in diet. Solvent extraction provided better results regarding extraction yield and product functionality than cold press method. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Afshan Shafi
- Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
| | - Umar Farooq
- Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
| | - Kashif Akram
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Hamid Majeed
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Ayesha Hakim
- Department of Computer Science, MNS-University of Agriculture, Multan, Pakistan
| | - Madhura Jayasinghe
- Department of Food Science and Technology, University of Sri Jaywardnepura, Nugegoda, Sri Lanka
| |
Collapse
|
7
|
Obajemihi OI, Cheng JH, Sun DW. Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges. Crit Rev Food Sci Nutr 2022; 63:1465-1482. [PMID: 36239579 DOI: 10.1080/10408398.2022.2126963] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages of energy-saving potentials, reduced drying time and production cost-effectiveness. However, IRD also suffers from drawbacks such as weak penetrative ability, and product overheating and burning. Therefore, over the years, significant progress has been made to overcome these shortcomings by developing infrared-accelerated drying (IRAD) technology based on the combination of IRD with other drying technologies. Although several reviews have been published on IRD, no review focusing on IRAD is yet available. The current review presents up-to-date knowledge and findings on the applications of IRAD technologies for enhancing the quality and safety of food. The fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for enhancing efficiency, and developments in various acceleration approaches by combining with other drying techniques for achieving better end-products are discussed, and challenges and future work for developing the novel accelerated drying technology are also presented. Due to the synergistic effects of sequential or simultaneous combined drying methods, the total drying time and energy required are drastically lowered with most IRAD technologies, and consequently there are significant improvements in the sensory, nutritional, and safety attributes of dried food products with better appearance and quality. The development of multi-wavelength IRAD systems based on infrared absorption bands, and the incorporation of novel sensing techniques for real-time monitoring during drying will further enhance process efficiency and food quality and safety.
Collapse
Affiliation(s)
- Obafemi Ibitayo Obajemihi
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| |
Collapse
|
8
|
Effect of drying methods on the quality of tiger nuts (Cyperus esculents L.) and its oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
9
|
Zhu K, Li L, Ren G, Duan X, Cao W, Qiu C. Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying. Foods 2021; 10:foods10102383. [PMID: 34681432 PMCID: PMC8535519 DOI: 10.3390/foods10102383] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/16/2021] [Accepted: 09/26/2021] [Indexed: 11/16/2022] Open
Abstract
The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID) were used as the control groups, and the drying characteristics, energy consumption, microstructure, porosity, hardness and fatty acid content were compared. The results showed that, compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively. During the drying process, the structures of both the peanut shells and peanut kernels underwent significant deformation; specifically, the porosity gradually increased gradually. The maximum porosity value was obtained by the samples dried by means of IR-SBD. Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing. Compared to the fresh whole peanuts, the IR-SBD dried samples exhibited a 4.07% decrease in fatty acid. This study shows that IR-SBD is a suitable application for the dehydration process of whole peanuts for the purposes of achieving high-efficiency and -quality production in the industrial sector.
Collapse
|
10
|
Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
11
|
Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time. COATINGS 2021. [DOI: 10.3390/coatings11050516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.
Collapse
|
12
|
Li L, Chen J, Zhou S, Ren G, Duan X. Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15358] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Linlin Li
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Junliang Chen
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Siqing Zhou
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Guangyue Ren
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
- Collaborative Innovation Center of Grain Storage Security Zhengzhou China
| | - Xu Duan
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| |
Collapse
|
13
|
Active Polypropylene-Based Films Incorporating Combined Antioxidants and Antimicrobials: Preparation and Characterization. Foods 2021; 10:foods10040722. [PMID: 33805504 PMCID: PMC8066096 DOI: 10.3390/foods10040722] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 03/22/2021] [Accepted: 03/26/2021] [Indexed: 11/16/2022] Open
Abstract
Development of polypropylene (PP) films incorporating antioxidant-antimicrobial agents can inhibit microbial growth and reduce undesirable deteriorating reactions and can preserve the quality of food. This study was aimed to use a combination of sorbic acid (SA), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) to provide a synergistic effect at their reduced concentrations. A Combination of the additives was more effective in enhancing mechanical properties compared to their single state in film composition. The PP-2%SA-3%BHA film (T3) had the highest tensile strength (17.9 MPa) and the lowest elongation at break (7.1%) than other films. The fourier-transform infrared (FTIR) proposed physical mixing of active additives within PP-matrix. Scanning electron microscopy showed uniform dispersion of the additives in PP-2%SA-1%BHT-1%BHA film (T4) compared to others. BHT containing films decreased the storage and loss moduli leading to weakening of film viscoelastic behaviour and reducing film melting point. The prepared active films showed higher antioxidant activity than control PP-film following an order of T4 > T2 > T3 corresponding to DPPH radical scavenging values of 89.1, 83.4 and 79.1%, respectively. All active films inhibited gram-negative and gram-positive bacteria growth. The results of this study indicated that the prepared active films possess desirable mechanical, thermal, antioxidant and antimicrobial properties enabling their use in food packaging.
Collapse
|
14
|
Fasihnia SH, Peighambardoust SH, Peighambardoust SJ, Oromiehie A, Soltanzadeh M, Pateiro M, Lorenzo JM. Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life. Molecules 2020; 25:E5197. [PMID: 33171666 PMCID: PMC7664697 DOI: 10.3390/molecules25215197] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2020] [Revised: 11/04/2020] [Accepted: 11/06/2020] [Indexed: 12/23/2022] Open
Abstract
To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T1 (Control-pure PP-film), T2 (PP-BHT1%-SA2%), T3 (PP-BHA3%-SA2%) and T4 (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T4 > T2 > T3 (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on Escherichia coli and S. aureus growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T2 film is proposed due to the preservation of the intrinsic properties of the film, increasing the storage period up to 25 to 50 days.
Collapse
Affiliation(s)
- Seyedeh Homa Fasihnia
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | | | - Abdulrasoul Oromiehie
- Department of Polymer Engineering, Faculty of Engineering, Islamic Azad University, Southern Tehran Branch, Tehran 1584743311, Iran
| | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| |
Collapse
|
15
|
Lemaalem M, Ahfir R, Derouiche A, Filali M. Static and dynamic properties of decane/water microemulsions stabilized by cetylpyridinium chloride cationic surfactant and octanol cosurfactant. RSC Adv 2020; 10:36155-36163. [PMID: 35517086 PMCID: PMC9056973 DOI: 10.1039/d0ra06313d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Accepted: 09/07/2020] [Indexed: 01/01/2023] Open
Abstract
Molecular dynamics simulation (MD) is used to study the static and dynamic properties of positively charged decane/water microemulsions, for various volume fractions Φ (2.8%, 6.98%, 14%, and 26.5%). An effective hybrid potential combining three potentials, namely the hard-sphere repulsive potential, the van der Waals attractive potential, and the Yukawa repulsive potential, is used to describe the microemulsion interactions. The microemulsion shape is determined using the renormalized spectra in Porod representation. The appropriate potential parameters are tested using the Ornstein–Zernike integral equation approach with the Hypernetted Chain (HNC) closure relation by a comparison between the structure factor calculated from HNC and that obtained from Small Angle Neutron Scattering experiments (SANS). Thus, the micro arrangements of microemulsions have been analyzed using the pair correlation function g(r) and the structure factor S(q) obtained from HNC, SANS, and MD simulation using these parameters. The microemulsion dynamic properties were discussed using the mean-square displacement (MSD) and the diffusion coefficient Dc calculated from MD simulations. We report a molecular dynamics simulation using a proven effective interaction potential to study the physical properties of decane/water microemulsions.![]()
Collapse
Affiliation(s)
- M Lemaalem
- Laboratoire de Physique des Polymères et Phénomènes Critiques Sciences Faculty Ben M'Sik, Hassan II University P. O. Box 7955 Casablanca Morocco
| | - R Ahfir
- Laboratory of Theoretical and Applied Physics (LPTA), Sidi Mohamed Ben Abdellah University, Faculty of Sciences Dhar El Mahraz BP 1796 Fes, Atlas Morocco
| | - A Derouiche
- Laboratoire de Physique des Polymères et Phénomènes Critiques Sciences Faculty Ben M'Sik, Hassan II University P. O. Box 7955 Casablanca Morocco
| | - M Filali
- Laboratory of Theoretical and Applied Physics (LPTA), Sidi Mohamed Ben Abdellah University, Faculty of Sciences Dhar El Mahraz BP 1796 Fes, Atlas Morocco
| |
Collapse
|
16
|
Fasihnia SH, Peighambardoust SH, Peighambardoust SJ, Oromiehie A, Soltanzadeh M, Peressini D. Migration analysis, antioxidant, and mechanical characterization of polypropylene-based active food packaging films loaded with BHA, BHT, and TBHQ. J Food Sci 2020; 85:2317-2328. [PMID: 32686157 DOI: 10.1111/1750-3841.15337] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 01/02/2023]
Abstract
Polypropylene (PP) based active composite films were prepared by adding butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylated hydroquinone (TBHQ) antioxidants using the extrusion molding process. All concentrations of BHT, 2% to 3% BHA, and 3% TBHQ significantly increased the tensile strength (TS) of the composite films compared with control films. Increasing antioxidant concentration decreased TS values for BHT films, whereas an opposite trend was observed for BHA and TBHQ films. BHA at < 2%, BHT at > 2%, and TBHQ at all added concentrations significantly reduced elongation at break (Eb ) of the composite films compared to control films. Water vapor permeability (WVP) of 1% BHT film was not significantly different from control. However, other antioxidants especially at increased concentrations significantly increased WVP values. TBHQ films with 300% to 662% increase had the highest WVP and BHT films with 5% to 81% increase had the lowest WVP among composite films. All three antioxidants had a negative effect on the transparency of the films; however the effect of BHA at higher concentrations was greater. The antioxidants did not change the color attributes of the films. Films containing all antioxidants showed 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, which increased with increase in their concentration, especially for those containing 3 wt.% BHT and TBHQ. Overall, incorporating BHA and BHT into a PP matrix improved mechanical, barrier, antioxidant properties, and film appearance and consequently were proposed for the development of antioxidant active PP films. TBHQ film is not recommended for food packaging because of its weak mechanical properties (lower Eb and TS values, higher WVP, and greater migration).
Collapse
Affiliation(s)
- Seyedeh Homa Fasihnia
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Seyed Hadi Peighambardoust
- Prof. of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Seyed Jamaleddin Peighambardoust
- Associate Prof. of Polymer Science and Engineering, Department of Chemical Engineering, Faculty of Chemical & Petroleum Engineering, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Abdulrasoul Oromiehie
- Associate Prof. of Polymer Science and Engineering, Department of Polymer Engineering, Faculty of Engineering, Islamic Azad University, South Tehran Branch, Tehran, 1584743311, I.R. Iran
| | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, I.R. Iran
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, UD, 33100, Italy
| |
Collapse
|
17
|
Hajizadeh H, Peighambardoust SJ, Peighambardoust SH, Peressini D. Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO
2
and TiO
2
nanoparticles. J Food Sci 2020; 85:1193-1202. [DOI: 10.1111/1750-3841.15079] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 01/08/2023]
Affiliation(s)
- Hamed Hajizadeh
- Faculty of Chemical and Petroleum EngineeringUniv. of Tabriz Tabriz 51666‐16471 Iran
| | | | | | - Donatella Peressini
- Dept. of Agriculture, Food, Environmental and Animal SciencesUniv. of Udine via Sondrio 2/A 33100 Udine Italy
| |
Collapse
|
18
|
Drying of green bell pepper slices using an IR-assisted Spouted Bed Dryer: An assessment of drying kinetics and energy consumption. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102280] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
19
|
Sakooei-Vayghan R, Peighambardoust SH, Hesari J, Peressini D. Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes. Food Chem 2019; 311:125978. [PMID: 31865114 DOI: 10.1016/j.foodchem.2019.125978] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 11/27/2019] [Accepted: 11/28/2019] [Indexed: 01/05/2023]
Abstract
The objective of this study was to investigate the effect of osmotic dehydration (with and without sonication) and the use of different types of edible coating on functional and color parameters of dried apricot. Osmotic pretreatment was carried out in sorbitol solution of 35 °Brix at 55 °C for 30 and 45 min. Two levels of ultrasound frequency (25 and 35 kHz) were tested. Samples were coated using pectin + citric acid (CA), pectin + ascorbic acid (AA) and pectin alone after osmotic treatment and were dried at 60 °C. The results revealed that ultrasound assisted osmotic dehydration (UOD) led to the loss of total phenolic compounds (TPC) and vitamin C compared to osmotic dehydration (OD). TPC and β-carotene contents decreased with the increase in sonication frequency from 25 to 35 kHz. However, UOD pretreated samples showed higher antioxidant capacity and β-carotene content than OD apricots. OD improved color of hot-air dried apricot compared to UOD pretreatment. The use of pectin + AA coating increased TPC and vitamin C retention and total antioxidant activity of OD or UOD pretreated samples compared to pectin or pectin + CA coatings. UOD and pectin + AA coated samples showed lower L* and b*, and higher a* values, whereas coating with CA improved color of dried apricot cubes. Coatings containing CA or AA promoted β-carotene retention in dried apricot pretreated by OD and UOD.
Collapse
Affiliation(s)
- Roghieh Sakooei-Vayghan
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Islamic Republic of Iran
| | - Seyed Hadi Peighambardoust
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Islamic Republic of Iran.
| | - Javad Hesari
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Islamic Republic of Iran
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy
| |
Collapse
|