1
|
Yadav DK, Arora VK, Yadav V. Investigation of thermal performance, drying characteristics and environomical analysis: direct flow evacuated tube solar drying of okra. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:34214-34233. [PMID: 38700773 DOI: 10.1007/s11356-024-33340-8] [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: 03/22/2023] [Accepted: 04/11/2024] [Indexed: 05/31/2024]
Abstract
A direct flow evacuated tube solar dryer (DF_ETSD), a novel drying system, was used for drying pre-treated okra (Abelmoschus esculentus). The performance of DF_ETSD was analysed by determining thermal profiling, dryer and collector efficiency hourly. The maximum 3-day average ambient temperature, collector outlet temperature and solar radiation were 35.6 °C, 66.4 °C and 976 W m-2 respectively. The collector efficiency increased as solar radiation increased over time due to a higher temperature difference between the collector outlet and ambient temperature. The maximum collector and dryer efficiency observed were 30.19% and 21.47%, respectively. A pre-treatment of okra was done in hot water at 70, 80 and 90 °C for 5 min. Okra samples were dried from an initial moisture content of 87.42 ± 1.49% (wb) to a final value of 10.77 ± 1.03% (wb) in 9 h. The pre-treatment temperature of 80 °C is suitable for maximum drying rate, colour retention and rehydration ratio and minimum water activity, which signifies the longer shelf-life of okra. Midilli and Kucuk model was best fitted (highest R2, lowest χ2 and RMSE) for the control and samples pre-treated at 80 °C; however, Verma model was suitably fitted for the sample pre-treated at 70 and 90 °C. The payback period of DF_ETSD was found to be 1.27 years. Environmental analysis shows the CO2 emission and net CO2 mitigation ranged between 1.24 and 18.65 t and 9.86 and 154.05 t respectively for different selected lifecycles of the dryer. Due to its environmental sustainability and low payback period, the presented drying system is recommended for okra and other fruits and vegetables.
Collapse
Affiliation(s)
- Dhiraj Kumar Yadav
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.
| | - Vikrant Yadav
- Solar Thermal Division, National Institute of Solar Energy, Gurugram, Haryana, India
| |
Collapse
|
2
|
Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
Collapse
|
3
|
Chandel R, Kumar V, Kaur R, Kumar S, Gill MS, Sharma R, Wagh RV, Kumar D. Functionality enhancement of osmo-dried sand pear cubes using different sweeteners: quality, bioactive, textural, molecular, and structural characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01894-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
4
|
Boateng ID. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09326-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
5
|
Das MJ, Chakraborty S, Deka SC. Sensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4624-4633. [PMID: 36276530 PMCID: PMC9579244 DOI: 10.1007/s13197-022-05541-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2021] [Accepted: 01/17/2022] [Indexed: 06/16/2023]
Abstract
In the present investigation, sensory evaluation of bottle gourd juice (BGJ) samples, obtained from microwave-ultrasound based combined treatment was performed. The raw (sample-1) and conventionally treated (sample-2) alongside microwave-ultrasound treated (sample-3) were considered for the assessment of sensory evaluation. An innovative approach of hybrid fuzzy logic and proportional odd modelling (FL-POM) was implemented for the analysis of the sensory scores. The similarity values for the juice samples and their quality attributes were resolved from the results obtained by fuzzy logic. These values were considered as input for hybridization with the POM approach. The assessed coefficients obtained from the results of POM were considered for the ranking of the samples and quality traits. The ranking of the BGJ samples was observed in the order of sample-1 > sample-3 > sample-2, and their related quality attributes ranked in the order color > taste > aroma > mouth feel. The microwave-ultrasound treated BGJ evinced as the best sample in comparison to the raw one.
Collapse
Affiliation(s)
- Manas Jyoti Das
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam India
| | - Sourav Chakraborty
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam India
| |
Collapse
|
6
|
Umair M, Jabeen S, Ke Z, Jabbar S, Javed F, Abid M, Rehman Khan KU, Ji Y, Korma SA, El-Saadony MT, Zhao L, Cacciotti I, Mariana Gonçalves Lima C, Adam Conte-Junior C. Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements. ULTRASONICS SONOCHEMISTRY 2022; 86:105999. [PMID: 35436672 PMCID: PMC9036140 DOI: 10.1016/j.ultsonch.2022.105999] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 05/17/2023]
Abstract
Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour, and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that influence the consumer's attention. Although FJs' intrinsic acidity serves as a barrier to bacterial growth, their enzymatic stability remains an issue for their shelf life. Inactivation of enzymes is critical during FJ processing, and selective inactivation is the primary focus of enzyme inactivation. The merchants, on the other hand, want the FJs to stay stable. The most prevalent technique of processing FJ is by conventional heat treatment, which degrades its nutritive value and appearance. The FJ processing industry has undergone a dramatic transformation from thermal treatments to nonthermal treatments (NTTs) during the past two decades to meet the requirements for microbiological and enzymatic stability. The manufacturers want safe and stable FJs, while buyers want high-quality FJs. According to the past investigation, NTTs have the potential to manufacture microbiologically safe and enzymatically stable FJs with low loss of bioactive components. Furthermore, it has been demonstrated that different NTTs combined with or without other NTTs or mild heating as a hurdle technology increase the synergistic effect for microbiological safety and stability of FJs. Concise information about the variables that affect NTTs' action mode has also been addressed. Primary inactivates enzymes by modifying the protein structure and active site conformation. NTTs may increase enzyme activity depending on the nature of the enzyme contained in FJs, the applied pressure, pH, temperature, and treatment period. This is due to the release of membrane-bound enzymes as well as changes in protein structure and active sites that allow substrate interaction. Additionally, the combination of several NTTs as a hurdle technology, as well as temperature and treatment periods, resulted in increased enzyme inactivation in FJs. Therefore, a combination of thermal and non-thermal technologies is suggested to increase the effectiveness of the process as well as preserve the juice quality.
Collapse
Affiliation(s)
- Muhammad Umair
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, 518060 Shenzhen, Guangdong, China; Key Laboratory of Optoelectronic Devices and Systems, College of Physics and Optoelectronic Engineering, Ministry of Education and Guangdong Province, Shenzhen University, Shenzhen 518060, Guangdong, China
| | - Sidra Jabeen
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Zekai Ke
- Department of Orthopaedics, Shenzhen University General Hospital, Shenzhen University Clinical Medical Academy, Shenzhen, Guangdong, China
| | - Saqib Jabbar
- Food Science Research Institute (FSRI), National Agricultural Research Centre (NARC), Islamabad, Pakistan
| | - Faiqa Javed
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture University Rawalpindi, Pakistan
| | - Kashif-Ur Rehman Khan
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, 63100 Bahawalpur, Pakistan
| | - Yu Ji
- Lehrstuhl für Biotechnologie, RWTH Aachen University, Worringerweg 3, Aachen 52074, Germany.
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Mohamed T El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
| | - Liqing Zhao
- Department of Food Science and Engineering, College of Chemistry and Engineering, Shenzhen University, 518060 Shenzhen, Guangdong, China.
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma 00166, Italy
| | | | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
| |
Collapse
|
7
|
Roobab U, Khan AW, Irfan M, Madni GM, Zeng X, Nawaz A, Walayat N, Manzoor MF, Aadil RM. Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14045] [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]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
| | - Abdul Waheed Khan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Muhammad Irfan
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Ghulam Muhammad Madni
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) Guangzhou China
- Guangdong Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan Guangdong China
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study Shenzhen University Shenzhen China
| | - Noman Walayat
- College of Food Science and Technology Zhejiang University of Technology Hangzhou China
| | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu Province China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| |
Collapse
|
8
|
Shao L, Zhao Y, Zou B, Li X, Dai R. Ohmic heating in fruit and vegetable processing: Quality characteristics, enzyme inactivation, challenges and prospective. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
9
|
Efficacy of Bottle Gourd Seeds' Extracts in Chemical Hazard Reduction Secreted as Toxigenic Fungi Metabolites. Toxins (Basel) 2021; 13:toxins13110789. [PMID: 34822573 PMCID: PMC8620683 DOI: 10.3390/toxins13110789] [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: 10/18/2021] [Revised: 10/28/2021] [Accepted: 11/04/2021] [Indexed: 12/24/2022] Open
Abstract
Bottle gourd seeds are surrounded by innumerable bioactive components of phytochemicals. This work aimed to evaluate the effectiveness of bottle gourd extracts as antimicrobial and an-ti-mycotoxigenic against toxigenic fungi and mycotoxins. Polar and nonpolar extracts were made from the seeds. The polar eco-friendly extract was prepared by an ultrasonication-assisted technique utilizing aqueous isopropanol (80%), whereas the non-polar extract was obtained using petroleum ether (40–60). The antioxidant efficacy, total phenolic content, and flavonoid content of the extracts were all measured. The fatty acid profile was measured using GC equipment, and the influence on toxigenic fungus and mycotoxin release was also investigated. The antioxidant efficacy of the polar extract is reflected. The total phenolic values of the oil and polar extract were 15.5 and 267 mg of GAE/g, respectively. The total flavonoid content of the oil was 2.95 mg catechol/g, whereas the isopropyl extract of seeds contained 14.86 mg catechol/g. The polar extract inhibited the DPPH more effectively than oil. When compared to other seed oils, the fatty acid composition differed. The pathogens were distinguished by the MIC and MFC for the polar extract. Three sterols were found in the oil, with a high concentration of B-sitosterols. The oil’s valuable -carotene content and tocopherol content were recorded. When compared to traditional antibiotics, the polar extract has shown promising antimicrobial activity against infections and toxigenic fungi. Bottle gourd extracts, as a non-traditional bioactive source, are viewed as a potentially promising alternative that might contribute to increased food safety, shelf-life, and security.
Collapse
|
10
|
Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111827] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
11
|
Negri Rodríguez LM, Arias R, Soteras T, Sancho A, Pesquero N, Rossetti L, Tacca H, Aimaretti N, Rojas Cervantes ML, Szerman N. Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111255] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
12
|
Kutlu N, Isci A, Sakiyan O, Yilmaz AE. Extraction of Phenolic Compounds from Cornelian Cherry (Cornus mas L.) Using Microwave and Ohmic Heating Assisted Microwave Methods. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02588-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
13
|
Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102513] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
14
|
Wang C, Zhang B, Song L, Li P, Hao Y, Zhang J. Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
15
|
Kim A, Lee K, Rahman MS, Kim H, Chun J, Heo HJ, Kerr WL, Choi S. Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (
Aruncus dioicus var kamtschaticus
). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14424] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ah‐Na Kim
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
| | - Kyo–Yeon Lee
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
| | - Muhammad Shafiur Rahman
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
- Department of Food Engineering and Technology State University of Bangladesh Dhaka 1205 Bangladesh
| | - Hyun‐Jin Kim
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
- Division of Food Science and Technology (Institute of Agriculture and Life Sciences) Gyeongsang National University Jinju 52828 Korea
| | - Jiyeon Chun
- Division of Food Science and Technology Sunchon National University Sunchon 57922 Korea
| | - Ho Jin Heo
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
- Division of Food Science and Technology (Institute of Agriculture and Life Sciences) Gyeongsang National University Jinju 52828 Korea
| | - William L. Kerr
- Department of Food Science and Technology University of Georgia 100 Cedar Street Athens GA 30602‐2610 USA
| | - Sung‐Gil Choi
- Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju 52828 Korea
- Division of Food Science and Technology (Institute of Agriculture and Life Sciences) Gyeongsang National University Jinju 52828 Korea
| |
Collapse
|
16
|
Makroo H, Rastogi N, Srivastava B. Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
17
|
Gavahian M, Sastry S, Farhoosh R, Farahnaky A. Ohmic heating as a promising technique for extraction of herbal essential oils: Understanding mechanisms, recent findings, and associated challenges. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 91:227-273. [PMID: 32035597 DOI: 10.1016/bs.afnr.2019.09.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The applicability of ohmic heating, as a volumetric heating technique, has been explored in various sectors of the food industry. The use of ohmic heating for essential oil extraction is among its emerging applications. This chapter overviews the recent progress in this area of research, discusses the mechanisms involved in ohmic-based essential oil extraction processes, explains the effective process parameters, highlights their benefits, and explains the considerations to address the obstacles to industrial implementation. Ohmic-assisted hydrodistillation (OAHD) and ohmic-accelerated steam distillation (OASD) systems were proposed as alternatives to conventional hydrodistillation and steam distillation, respectively. These techniques have successfully extracted essential oils from several aromatic plants (e.g., thyme, peppermint, citronella, and lavender). Both OAHD and OASD possess a number of benefits, such as reducing the extraction time and energy consumption, compared to classical extraction methods. However, these techniques are in their infancy and further economic and upscaling studies are required for their industrial adaptation.
Collapse
Affiliation(s)
- Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, Republic of China.
| | - Sudhir Sastry
- Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, United States
| | - Reza Farhoosh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Asgar Farahnaky
- School of Science, RMIT University, Melbourne, VIC, Australia
| |
Collapse
|
18
|
Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices. Foods 2019; 8:foods8070247. [PMID: 31288407 PMCID: PMC6678408 DOI: 10.3390/foods8070247] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 07/03/2019] [Accepted: 07/06/2019] [Indexed: 11/17/2022] Open
Abstract
The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activity and the enzyme activity of peroxidase (POD) in both carrot and apple juice and polyphenol oxidase (PPO) in apple juice. Lower ΔE and an increase of the antioxidant activity were obtained for juice samples treated with temperature at 80 °C with or without PEF and OH pretreatment compared with those of untreated samples. The inactivation by 90% for POD and PPO was achieved when a temperature of 80 °C was applied for both carrot and apple mash. A better retention of plant secondary metabolites from carrot and apple mashes could be achieved by additional PEF or OH application. Obtained results are the basis for the development of targeted processing concepts considering the release, inactivation and retention of ingredients.
Collapse
|
19
|
Bhat S, Saini CS, Kumar M, Sharma HK. Peroxidase as indicator enzyme of blanching in bottle gourd (
Lagenaria siceraria
): Changes in enzyme activity, color, and morphological properties during blanching. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Suheela Bhat
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology (SLIET) Sangrur India
| | - Charanjiv Singh Saini
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology (SLIET) Sangrur India
| | - Manish Kumar
- Department of Food Technology Guru Jambheshwar University of Science & Technology Hisar India
| | | |
Collapse
|
20
|
Gavahian M, Tiwari BK, Chu YH, Ting Y, Farahnaky A. Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.022] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
21
|
Process development of bottle gourd sweetmeat by microwave heating: Changes in rheological, textural, sensory and morphological parameters. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.05.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|