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Kaur J, Kaur S, Assouguem A, El Kadili S, Ullah R, Iqbal Z, Nanda V. Enhanced osmotic dehydration of watermelon rind using honey-sucrose solutions: A study on pre-treatment efficacy and mass transfer kinetics. Open Life Sci 2024; 19:20220946. [PMID: 39329022 PMCID: PMC11426385 DOI: 10.1515/biol-2022-0946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 06/29/2024] [Accepted: 07/09/2024] [Indexed: 09/28/2024] Open
Abstract
This study investigates the osmotic dehydration process of watermelon rind using a solution composed of honey and sucrose. The impact of the ratio of rind-to-solution and temperature on the process is illustrated. Pre-treatments such as blanching, microwaves, and ultrasonication were utilized. Ultrasonication reduces the time needed for osmosis in a sample, resulting in increased fluid loss and solute uptake; therefore, it was selected as the method to investigate the kinetics and modelling of mass transfer. The effective diffusivities for water loss (ranging from 3.02 × 10-5 to 4.21 × 10-4 m2 s-1) and solid gain (ranging from 1.94 × 10-6 to 3.21 × 10-6 m2 s-1) were shown to increase with process variables such as temperature and the rind-to-solution ratio. The activation energy decreased as the process temperature increased, ranging from 3.723 to 0.928 kJ mol-1 for water loss and from 1.733 to 0.903 kJ mol-1 for solid gain, respectively. The sample treated with microwaves exhibited the maximum dehydration coefficient, rendering it appropriate for producing dehydrated products. Five empirical models were utilized, with the power law model (R 2 = 0.983) and the Magee model (R 2 = 0.950) being the most suitable for water loss data and solid gain, respectively.
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Affiliation(s)
- Jaspreet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Sangrur, Punjab, India
- Department of Agricultural and Food Engineering. Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Imouzzer Street, Fez, P.O. Box 2202, Morocco
- Department of Plant Protection and Environment, National School of Agriculture, Meknes, Morocco
| | - Sara El Kadili
- Department of Animal production, Nationale d'Agriculture de Meknès, Meknes, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy College École of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Zafar Iqbal
- Department of Surgery, College of Medicine, King Saud University, P.O.Box 7805, Riyadh, 11472, Kingdom of Saudi Arabia
| | - Vikas Nanda
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Sangrur, Punjab, India
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Yulni T, Agusta W, Jayanegara A, Alfa MN, Hartono LK, Mariastuty TEP, Hermansyah HD, Astuti, Fauziah PY, Anggraeni D, Lintang MMJ. Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach. Prev Nutr Food Sci 2024; 29:178-189. [PMID: 38974595 PMCID: PMC11223927 DOI: 10.3746/pnf.2024.29.2.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/06/2024] [Accepted: 04/08/2024] [Indexed: 07/09/2024] Open
Abstract
Considering the diverse findings regarding the impact of osmotic pretreatment on the quality of dried products, it is important to determine whether osmotic pretreatment can either maintain or reduce the quality of fruit products. Thus, the present study aimed to scrutinize research regarding the influence of osmotic pretreatment on the qualities of dried fruits through meta-analysis. The Scopus database was used to search for relevant articles. Following the Preferred Reporting Items for Systematic Reviews and Meta-analyses protocol, 26 studies that met the criteria for meta-analysis were identified. The presentation included statistics (mean, standard deviation, sample size) and moderator variables (fruit types, osmotic agents, solution concentrations, drying methods, and drying temperatures). After pooling data using a random effects model, the OpenMEE software was used to conduct meta-analysis. The results showed that osmo-dried fruits had significantly decreased total color difference, titratable acidity, total flavonoid content, and vitamins B1 and B3 (P<0.05) and significantly increased β-carotene and 2,2-diphenyl-1-picrylhydrazyl levels (P<0.05). Osmotic pretreatment did not affect total phenolic content and vitamin C. Subgroup analysis highlighted the influence of moderator variables on the quality of osmo-dried fruits, with each fruit responding differently to osmotic pretreatment. Moreover, using 10% sugar solution as an additive effectively enhanced the quality of dried fruits. In addition, osmotic dehydration can be combined with convective drying at a temperature of 60°C for optimal results in the drying process.
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Affiliation(s)
- Tri Yulni
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Agricultural Engineering Science Study Program, IPB University, Bogor 16680, Indonesia
| | - Waqif Agusta
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, IPB University, Bogor 16680, Indonesia
| | - Mohammad Nafila Alfa
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Postharvest Technology Study Program, IPB University, Bogor 16680, Indonesia
| | | | | | - Herdiarti Destika Hermansyah
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Postharvest Technology Study Program, IPB University, Bogor 16680, Indonesia
| | - Astuti
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Chemical Engineering Study Program, Institut Teknologi Sepuluh Nopember, Surabaya 60111, Indonesia
| | - Primawati Yenni Fauziah
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | - Dian Anggraeni
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
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Hossain MA, Talukder S, Uz Zaman A, Sarkar A, Yasin M, Biswas R. Effective drying processes for Taikor (Garcinia pedunculata Roxb.) fruit by ultrasound-assisted osmotic pretreatment: Analysis of quality and kinetic models. ULTRASONICS SONOCHEMISTRY 2024; 103:106784. [PMID: 38295744 PMCID: PMC10845064 DOI: 10.1016/j.ultsonch.2024.106784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/17/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024]
Abstract
The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikorslices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 °C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 °C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties ofTaikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 °C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition forGarcinia pedunculatafruits.
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Affiliation(s)
- Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Sudipta Talukder
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Aftab Uz Zaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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Hoque M, Talukdar S, Roy KR, Hossain MA, Zzaman W. Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. FOOD SCI TECHNOL INT 2024; 30:37-48. [PMID: 36128774 DOI: 10.1177/10820132221127504] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Sonication is a novel processing method that is perceived as a substitute for heat treatment to ensure the safety of juice while reducing the loss of nutrients during processing. The impacts of sonication and thermal processing on pineapple juice, including physicochemical properties, antioxidant activities, and microbial inactivation, were studied. Pineapple juice was sonicated at 100 W and 140 W (for 5, 10 and 15 min) and heat-treated at 70 °C, 80 °C and 90 °C (for 1 min). Results indicated minor alterations in physicochemical characteristics after sonication and thermal processing, while sonication treatment showed better retention of the color, clarity, and browning index of pineapple juice. Moreover, sonication significantly increased the bioactive compounds (total carotenoids, ascorbic acid, phenolics, and flavonoids) and boosted the antioxidant activity of pineapple juice compared to the heat-processed juice. Although sonication reduced the microbial load significantly with the increasing exposure time, it could not thoroughly inactivate microorganisms like thermal treatment. Therefore, optimal sonication processing conditions are required to be determined. This study will help the food processors utilize sonication treatment in pineapple juice processing plants to inactivate microorganisms thoroughly while also boosting the nutritional value.
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Affiliation(s)
- Mominul Hoque
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Suvro Talukdar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Keya Rani Roy
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
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Mandale NM, Attkan AK, Kumar S, Kumar N. Drying kinetics and quality assessment of refractance window dried beetroot. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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6
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Skrzypczak D, Gil F, Izydorczyk G, Mikula K, Gersz A, Hoppe V, Chojnacka K, Witek-Krowiak A. Innovative bio-waste-based multilayer hydrogel fertilizers as a new solution for precision agriculture. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 321:116002. [PMID: 36104889 DOI: 10.1016/j.jenvman.2022.116002] [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: 03/25/2022] [Revised: 08/02/2022] [Accepted: 08/10/2022] [Indexed: 06/15/2023]
Abstract
The aim of the research work was to present a multilayer hydrogel capsule with controlled nutrient release properties as an innovative fertilizer designed for sustainable agriculture. Preparation of the capsules included the following steps: sorption of micronutrients (Cu, Mn, Zn) on eggshells (1) and their immobilization in sodium alginate, with the crosslinking agent being the NPK solution (2). The capsules were coated with an additional layer of a mixture of biopolymers (0.79% alginate, 0.24% carboxymethylcellulose and 8.07% starch)by means of dipping and spraying techniques. The biocomposites were characterized by limited (<10% within 100 h for the structures encapsulated by the dipping method) release of fertilizer ions (except for small K+ ions). The hydrogel fertilizer formulations were analyzed for physicochemical properties such as macro- and micronutrient content, surface morphology analysis, coating structure evaluation, mechanical properties, swelling and drying kinetics. High nutrient bioavailability was confirmed in vitro (extraction in water and neutral ammonium citrate). Germination and pot tests have revealed that the application of multicomponent hydrogel fertilizers increases the length of cucumber roots by 20%, compared to the commercial product.
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Affiliation(s)
- Dawid Skrzypczak
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Wroclaw, Lower Silesia, 50-370, Poland.
| | - Filip Gil
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Wroclaw, Lower Silesia, 50-370, Poland
| | - Grzegorz Izydorczyk
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Wroclaw, Lower Silesia, 50-370, Poland
| | - Katarzyna Mikula
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Wroclaw, Lower Silesia, 50-370, Poland
| | - Aleksandra Gersz
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Wroclaw, Lower Silesia, 50-370, Poland
| | - Viktoria Hoppe
- Center for Advanced Manufacturing Technologies (CAMT), Faculty of Mechanical Engineering, Wroclaw University of Science and Technology, Łukasiewicza 5, 50-371 Wrocław, Poland
| | - Katarzyna Chojnacka
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Wroclaw, Lower Silesia, 50-370, Poland
| | - Anna Witek-Krowiak
- Department of Advanced Material Technologies, Wroclaw University of Science and Technology, Wroclaw, Lower Silesia, 50-370, Poland
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Alfiya PV, Rajesh GK, Murali S, Delfiya DSA, Samuel MP, Prince MV. Development and evaluation of hot air assisted microwave dryer for shrimp (
Metapenaeus dobsoni
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- P. V. Alfiya
- Engineering Division, ICAR‐Central Institute of Fisheries Technology Cochin‐682 029 India
| | - G. K. Rajesh
- Department of Processing and Food Engineering Kelappaji College of Agricultural Engineering and Technology Tavanur ‐679573 India
| | - S. Murali
- Engineering Division, ICAR‐Central Institute of Fisheries Technology Cochin‐682 029 India
| | | | - Manoj P. Samuel
- Engineering Division, ICAR‐Central Institute of Fisheries Technology Cochin‐682 029 India
| | - M. V. Prince
- Department of Processing and Food Engineering Kelappaji College of Agricultural Engineering and Technology Tavanur ‐679573 India
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Biswas R, Hossain MA, Zzaman W. Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass transfer. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Dehydration and Rehydration Kinetics Modeling in the Phytochemical, Aroma, and Antioxidant Capacity of Tree Tomato Fruit Dried with Microwaves and Freeze Driers: A Comparative Study. Processes (Basel) 2022. [DOI: 10.3390/pr10081437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In the present study, we investigated and compared the effect of microwaves and freeze-drying methods on the dehydration and rehydration kinetics in the phenolic, anthocyanin, aroma profiles, and antioxidant properties of tree tomato fruit (Solanum betaceum). The tree tomatoes were dried using microwaves at 350 W, 500 W, and 650 W, and then freeze-dried. The obtained drying curves were processed to find the most suitable mathematical modeling among the different moisture ratio expressions. Total phenolics, total anthocyanins, total flavonoids total carotenoids, vitamin C, Ferric Reducing Antioxidant Power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were tested. Using High performance Liquid Chromatography (HPLC), phenolic and anthocyanin compound profiles were identified. The aroma profile was analyzed using gas chromatography-MS. The Midilli model, among others, precisely describes the dehydration methodology of all used drying methods with the coefficient of determination R2 = 0.99. On the other hand, the Weibull model precisely describes the rehydration process of the used drying methods (R2 = 0.99). Physical changes (color, shrinkage) were also studied. The freeze-dried tree tomatoes had a high number of phenolic compounds with 3.94 ± 0.26 mg GAE/g and total carotenoid compounds with 0.48 ± 0.04 µg/g. Epicathechin was the most abundant compound among the tested phenolics, followed by Cathechin. The Pelargonidin-3-glucoside was the most abundant anthocyanin whereas in freeze-dried tree tomatoes, 1.22 ± 0.01 mg/g. Fifty-four aroma compounds were detected and quantified. Among others, Eucalyptol was one of the most abundant aroma compounds analyzed in dried tree tomato fruit. Freeze-dried tree tomatoes retained most of the antioxidant and flavor compounds analyzed.
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Hossain MA, Dey P, Joy RI. Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor ( Garcinia pedunculata Roxb.) slices. Saudi J Biol Sci 2021; 28:7269-7280. [PMID: 34867031 PMCID: PMC8626326 DOI: 10.1016/j.sjbs.2021.08.038] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/17/2021] [Accepted: 08/12/2021] [Indexed: 10/29/2022] Open
Abstract
Taikor (Garcinia pedunculata Roxb.) is an underutilized, however nutritious fruit, typically found in Bangladesh and northeast parts of India. Taikor slices (1 ± 0.25 cm thickness) were pretreated for 10 min in 10% sucrose, 10% fructose, and 2% brine solution. Three different temperatures, such as 45, 50, and 55 °C were used to perform the drying operation at 30% constant relative humidity (RH). The thin-layer dehydration characteristics of taikor slices were analyzed using the Newtonian, Page, and Henderson and Pabi's model. The changes in pH, total acidity, color, β-carotene, vitamin C, B vitamins, antioxidant activity, and microbial load calculation were done to compare the comprehensive quality of untreated and pre-treated dried taikor. After assessing the coefficient of determination (R2) and root mean square error (RMSE) values, the Page model was obtained as the best-suited model. For this model, the R2 and RMSE values were found to be approximately 1 and below 0.1094, respectively. Among the pretreatments, sucrose helped retain quality characteristics like ascorbic acid (115.25 ± 0.19 mg/100 g), antioxidant activity (33.25 ± 0.07%) more in the dried samples. The brine pretreated sample had minimum microbial growth. Fructose pretreated taikor samples dried at 45 °C exhibited maximum value of B vitamins (B1 0.025 ± 0.002 mg/100 g, B2 0.016 ± 0.002 mg/100 g, B3 0.011 ± 0.001 mg/100 g), total phenolic content (15.78 ± 0.15 mg GAE/100 g), total flavonoid content (11.11 ± 0.08 mg QE/100 g). Overall, fructose pretreated sample dried at 55 °C was found to be the best method for preserving the maximum physical and chemical quality of dried Garcinia pedunculata.
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Affiliation(s)
- Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Pappu Dey
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Rahman Ishtiaque Joy
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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