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Kamruzzaman M, Shen L, Zhang Y, Xue L, Fu K, Zhu H, Zheng X. Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology. Foods 2024; 13:2071. [PMID: 38998577 PMCID: PMC11240992 DOI: 10.3390/foods13132071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 06/21/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (L*, a*, b*), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s-1 air velocity, and 0.33 m·min-1 conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g-1. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method.
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Affiliation(s)
- Md Kamruzzaman
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Yuhan Zhang
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Liangliang Xue
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Kesen Fu
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Haihui Zhu
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China
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Rifna EJ, Dwivedi M. Encapsulated pomegranate peel extract as a potential antimicrobial ingredient from food waste. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38940545 DOI: 10.1002/jsfa.13698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2024] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 06/29/2024]
Abstract
BACKGROUND Pomegranate peel waste is a valuable reservoir of heat-sensitive total hydrolysable tannins (THT), with potential applications in food and pharmaceuticals. Preserving THT is challenging due to degradation post-extraction. We explore ionic gelation as an encapsulation method to optimize THT utilization. RESULTS Through external gelation, we optimized the process variables using Box-Behnken design. At 40 g kg-1 sodium alginate, 25 g kg-1 calcium chloride, and 300 g kg-1 pomegranate peel extract (PPE), we achieved an 83.65% encapsulation efficiency. Compared to spray drying, external gelation demonstrated superior performance, with enhanced release percentages and stability. Physical, phytochemical, and release profiles of encapsulates were extensively analysed. External gelation achieved an 87.5% release in 30 min, outperforming spray-dried counterparts (69.7% in 25 min). Encapsulated PPE exhibited robust antibacterial activity against Staphylococcus aureus (ATCC 25923) in powdered infant formula, with a 32 ± 0.01 mm zone of inhibition and 300 μg mL-1 minimum inhibitory concentration. Insights into S. aureus growth curves underlined the mechanism of action via membrane potential alterations. The results of carried investigations also showed that the antibacterial activity of the encapsulated PPE extracts against the targeted organism was identical to the antibacterial activity exhibited by synthetic antibiotics used generally to kill microorganisms in food. Therefore, from the findings, it can be concluded that the PPE encapsulate produced using the external gelation technique at the optimized condition displayed superior storage stability possessing strong antimicrobial activity when compared to encapsulate produced using the spray drying technique. CONCLUSIONS External gelation emerges as a potent technique for developing effective encapsulates enriched with natural antimicrobials or antibiotics. This approach holds promise for applications in food, pharmaceuticals, and nutraceuticals, enhancing stability and efficacy while reducing reliance on synthetic antibiotics. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Elenjikkal Jerome Rifna
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, India
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Gao L, Zhang H, Wang H, Wang T, Li A, Xiao H, Liu Y, Zheng Z. Effects of Different Varieties on Physicochemical Properties, Browning Characteristics, and Quality Attributes of Mume fructus (Wumei). Foods 2024; 13:1377. [PMID: 38731748 PMCID: PMC11083505 DOI: 10.3390/foods13091377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/09/2024] [Accepted: 04/09/2024] [Indexed: 05/13/2024] Open
Abstract
The dried Mume fructus (MF) is a special food and herbal medicine with a long history of processing and application. The browning index (BI) of Prunus mume (PM) is pivotal in determining the medicinal value and edible quality of MF. Exploring the BI of PM holds significant importance for both the selection of PM varieties and understanding the formation mechanism of high-quality MF. This study systematically analyzed the physicochemical properties, BI, and quality indicators of four PM varieties (Qingzhu Mei, Yesheng Mei, Nangao Mei, and Zhaoshui Mei) after processing into MF. The results showed significant differences in eight physicochemical indicators among the four PM varieties (p < 0.05). Notably, Qingzhu Mei exhibited the highest titratable acid content, Nangao Mei had the most prominent soluble solid and soluble sugar content, and Zhaoshui Mei showed outstanding performance in reducing sugar, soluble protein, and free amino acids. Regarding drying characteristics, Yesheng Mei and Nangao Mei required a shorter drying time. In terms of BI, Nangao Mei exhibited the greatest degree of browning and its color appearance was darker. When considering quality evaluation, Nangao Mei excelled in rehydration ability and extract content, while Zhaoshui Mei demonstrated outstanding levels of total phenols, total flavonoids, and total antioxidant capacity. Overall, the evaluation suggested that the Nangao Mei variety was more suitable for MF processing. These research results provide a valuable theoretical foundation for understanding the BI of PM varieties and serve as a reference for the selection of PM varieties as raw materials for processing MF.
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Affiliation(s)
- Lei Gao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tao Wang
- Institute of Traditional Chinese Medicine, Mianyang Hospital of Traditional Chinese Medicine, Mianyang 621053, China
| | - Aichao Li
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hongmei Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yihao Liu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Zhian Zheng
- College of Engineering, China Agricultural University, Beijing 100083, China
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Lee J, Shin Y. Antioxidant compounds and activities of Perilla frutescens var. crispa and its processed products. Food Sci Biotechnol 2024; 33:1123-1133. [PMID: 38440683 PMCID: PMC10908715 DOI: 10.1007/s10068-023-01412-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/12/2023] [Accepted: 08/01/2023] [Indexed: 03/06/2024] Open
Abstract
Perilla frutescens var. crispa 'Antisperill' has stronger anti-inflammatory effects than the original cultivar (red perilla), but studies on its bioactive compounds are limited. This study aimed to evaluate the antioxidant compounds and activity of red perilla and 'Antisperill', as well as their processed products using freeze drying (FD) and microwave-assisted low temperature vacuum drying (MVD). Red perilla had higher antioxidant compounds and activities than 'Antisperill'. MVD showed significantly greater antioxidant properties than FD among the processed products. Isoegomaketone, studied for its anti-obesity, antioxidant, anti-inflammatory, and anticancer properties, was only found in 'Antisperill' and its processed products, with the highest content in 'Antisperill' MVD samples. This study highlights that 'Antisperill' contains various antioxidants, and MVD is the optimal drying method to preserve and enhance its antioxidant content. As a result, 'Antisperill' could potentially serve as a natural antioxidant with both anti-inflammatory and antioxidant functions.
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Affiliation(s)
- Jisu Lee
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116 Korea
| | - Youngjae Shin
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116 Korea
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Gao L, Zhang H, Wang H, Li AC, Wu M, Wang QZ, Zheng ZA. Quality Evaluation and Browning Control in the Multi-Stage Processing of Mume Fructus (Wumei). Foods 2024; 13:272. [PMID: 38254573 PMCID: PMC10815268 DOI: 10.3390/foods13020272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The dried Mume Fructus (MF), called Wumei in China, is a unique food with medicinal and edible effects. But its actual production method is outdated with low efficiency and inconsistent quality. This study systematically investigated the influence of moisture content (MC), temperature, and relative humidity (RH) on the browning reaction and quality characteristics of the MF and proposed a continuous processing strategy of the three-stage variable process for MF production based on the precise process control of the temperature and the RH. The production process of MF was divided into three stages: preliminary dehydration, browning, and drying. The results showed that the browning reaction rate and drying efficiency were optimal when the MC of the raw materials was reduced to 50%. In the browning stage, the degree of browning was better, and the antioxidant capacity reached the maximum of 64.38 mg/g DM under a processing temperature of 80 °C and an RH of more than 60%. As the RH increased, the drying rate decreased, and the ash content exhibited an increase. Therefore, the optimal processing parameters for the browning stage were determined to be a temperature of 80 °C and an RH of 60%. In the final drying stage, a temperature of 60 °C coupled with a dehumidification mode proved sufficient to ensure efficient drying without compromising the quality of the MF. This study revealed the reaction mechanism of the rapid browning processing of MF, which has important guiding significance for the rapid processing of browning foods.
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Affiliation(s)
- Lei Gao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ai-Chao Li
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Qing-Zhu Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing 100083, China
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Casal-Porras I, Muñoz K, Ortega MJ, Brun FG, Zubía E. Rosmarinic Acid and Flavonoids of the Seagrass Zostera noltei: New Aspects on Their Quantification and Their Correlation with Sunlight Exposure. PLANTS (BASEL, SWITZERLAND) 2023; 12:4078. [PMID: 38140405 PMCID: PMC10748107 DOI: 10.3390/plants12244078] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023]
Abstract
Seagrasses are plants adapted to the marine environment that inhabit shallow coastal waters, where they may be exposed to direct sunlight during low tides. These plants have photoprotection mechanisms, which could include the use of phenolic secondary metabolites. In this study, rosmarinic acid (RA) and the flavonoids of Zostera noltei from the Bay of Cadiz (Spain) have been analyzed, first to define suitable conditions of leaves (i.e., fresh, dried, or frozen) for quantitative analysis, and then to explore the potential correlation between the phenolic profile of the leaves and sunlight exposure using an in situ experimental approach. Compared with fresh leaves, the contents of RA and flavonoids were significantly lower in air-dried and freeze-dried leaves. Freezing caused highly variable effects on RA and did not affect to flavonoid levels. On the other hand, the content of RA was significantly higher in plants that emerged during low tides than in plants permanently submerged, while plants underneath an artificial UV filter experienced a progressive reduction in RA content. However, the major flavonoids did not show a clear response to sunlight exposure and were unresponsive to diminished UV incidence. The results showed a positive correlation of RA with direct sunlight and UV exposure of leaves, suggesting that this compound contributes to the photoprotection of Z. noltei.
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Affiliation(s)
- Isabel Casal-Porras
- Departamento de Biología, Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, 11510 Cádiz, Spain; (I.C.-P.); (K.M.); (F.G.B.)
| | - Kimberly Muñoz
- Departamento de Biología, Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, 11510 Cádiz, Spain; (I.C.-P.); (K.M.); (F.G.B.)
| | - María J. Ortega
- Departamento de Química Orgánica, Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, 11510 Cádiz, Spain;
| | - Fernando G. Brun
- Departamento de Biología, Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, 11510 Cádiz, Spain; (I.C.-P.); (K.M.); (F.G.B.)
| | - Eva Zubía
- Departamento de Química Orgánica, Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, 11510 Cádiz, Spain;
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Salehi F, Inanloodoghouz M. Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries. ULTRASONICS SONOCHEMISTRY 2023; 100:106633. [PMID: 37820414 PMCID: PMC10571025 DOI: 10.1016/j.ultsonch.2023.106633] [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: 09/06/2023] [Revised: 09/21/2023] [Accepted: 10/06/2023] [Indexed: 10/13/2023]
Abstract
Application of pretreatment methods such as ultrasound and edible coatings is used to reduce processing time and/or preserve food product quality in drying technology. The aim of this research was to measure the impacts of gum-based coatings (guar, sodium alginate, and basil seed gums) in combination with sonication before drying on total phenolic content (TPC), antioxidant capacity (AC), effective water diffusivity (Deff), total color difference (ΔE), surface shrinkage (SS), and rehydration ratio (RR) of sour cherries. Ultrasonic pretreatment (40 kHz, 150 W, at 25 °C, for 12 min) increased the TPC, AC, Deff, and RR, and decreased the drying time, ΔE, and SS values of sour cherries. Edible coating increased the TPC, AC, drying time, and RR, and decreased the Deff, ΔE, and SS values of sonicated sour cherries. The TPC for untreated, uncoated-sonicated, guar gum-coated, sodium alginate-coated, and basil seed gum-coated sour cherries were 2965.9, 3398.1, 3480.8, 3511.0, and 3898.3 µg gallic acid equivalent/g dry, respectively. The highest value of AC (71.2±3.7 %) was observed on coated sour cherries by basil seed gum. The experimental data for drying curves were fitted to several widely used models, and the Midilli model using the experimental constants that best represent the drying rate of sour cherries. The edible coatings significantly reduced the color changes and shrinkage of dried sour cherries, with the lowest ΔE and SS values in the basil seed gum-coated samples (p < 0.05).
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Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
| | - Moein Inanloodoghouz
- Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
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8
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Hu D, Liu X, Qin Y, Yan J, Li R, Yang Q. The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. Food Chem X 2023; 19:100807. [PMID: 37780243 PMCID: PMC10534175 DOI: 10.1016/j.fochx.2023.100807] [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: 01/04/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 10/03/2023] Open
Abstract
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
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Affiliation(s)
- Dongsheng Hu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Xiaogang Liu
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Yuyue Qin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Jiatong Yan
- College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China
| | - Rongmei Li
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
| | - Qiliang Yang
- Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China
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Gil KA, Nowicka P, Wojdyło A, Tuberoso CIG. Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage. Foods 2023; 12:3248. [PMID: 37685183 PMCID: PMC10486386 DOI: 10.3390/foods12173248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit puree and apple juice (Dk/Md) enriched with Arbutus unedo fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their polyphenol composition, antioxidant activity, and inhibition on targeted digestive enzymes, over six months of storage. The amount of polyphenols evaluated by UPLC-PDA analysis decreased in six months from 23.5% for both Dk/Md and enriched C. sativus smoothies to 42.5% for enriched A. sellowiana, with anthocyanins the most sensitive compounds (71.7-100% loss). Values of antioxidant assays generally strongly decreased during the first three months (up to ca. 60%) and to a lesser extent in the following three months (0.4-27%). In addition, inhibitory activity on α-amylase, α-glucosidase, and pancreatic lipase, especially on the last two enzymes, was negatively affected by time storage. The outcome of this study indicates that persimmon fruit is a good option for producing smoothies, and enrichment with other plant extracts can enhance the bioactive compound content and biological activities. It is recommended that appropriate storage strategies to preserve the properties of those smoothies should be developed.
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Affiliation(s)
- Katarzyna Angelika Gil
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy;
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland;
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland;
| | - Carlo Ignazio Giovanni Tuberoso
- Department of Life and Environmental Sciences, University of Cagliari, Cittadella Universitaria di Monserrato, S.P. Monserrato-Sestu km 0.700, 09042 Monserrato, Italy;
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Šumić Z, Tepić Horecki A, Kašiković V, Rajković A, Pezo L, Daničić T, Pavlić B, Milić A. Prototype of an Innovative Vacuum Dryer with an Ejector System: Comparative Drying Analysis with a Vacuum Dryer with a Vacuum Pump on Selected Fruits. Foods 2023; 12:3198. [PMID: 37685131 PMCID: PMC10487248 DOI: 10.3390/foods12173198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/25/2023] [Accepted: 07/29/2023] [Indexed: 09/10/2023] Open
Abstract
The following article describes new research about the design, construction and installation of the new prototype of a vacuum dryer with an ejector system. Moreover, the testing of this new prototype involved comparing the qualities of fruit dried in a vacuum drier with an ejector system to fruit dried in a convectional vacuum drier. The data obtained were then analyzed and presented. Due to their economic relevance and highly valuable nutritional value and sensory properties, sour cherries and apricots have been chosen to be the subjects for the testing. The most appropriate quality indicators for analyzing were moisture content, aw value, share and penetration force, total phenol, flavonoid and anthocyanin content and antioxidant activity (FRAP, DPPH and ABTS test). The main results of this study were achieved by designing, constructing, installing and testing the usage of the innovative prototype of a vacuum dryer with an ejector system in the laboratory of the Technology of fruit and vegetable products of the Faculty of Technology Novi Sad, University of Novi Sad. Based on our analyses of the obtained data, it was concluded that vacuum dryer with an ejector system are similar to vacuum dryer with a vacuum pump in terms of all tested physical, chemical and biological properties of dried samples. We observed similarities in some of the most important parameters, including product safety and quality, such as the aw value and the total phenol content, respectively. For example, in dried sour cherry, the aw values ranged from 0.250 to 0.521 with the vacuum pump and from 0.232 to 0.417 with the ejector system; the total phenol content ranged from 2322 to 2765 mg GAE/100 g DW with the vacuum pump and from 2327 to 2617 mg GAE/100 g DW with the ejector system. In dried apricot, the aw ranged from 0.176 to 0.405 with the vacuum pump and from 0.166 to 0.313 with the ejector system; total phenol content ranged from 392 to 439 mg GAE/100 g DW with the vacuum pump and from 378 to 428 mg GAE/100 g DW with the ejector system.
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Affiliation(s)
- Zdravko Šumić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
| | - Aleksandra Tepić Horecki
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
| | | | - Andreja Rajković
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty Bio-Science Engineering, Ghent University, 9000 Ghent, Belgium
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia
| | - Tatjana Daničić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
| | - Branimir Pavlić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
| | - Anita Milić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
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M’be CU, Scher J, Gaiani C, Amani NG, Burgain J. Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution. Foods 2023; 12:2984. [PMID: 37627982 PMCID: PMC10453219 DOI: 10.3390/foods12162984] [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: 07/18/2023] [Revised: 07/27/2023] [Accepted: 07/29/2023] [Indexed: 08/27/2023] Open
Abstract
Hibiscus sabdariffa is a tropical plant with red calyxes whose anthocyanins, phenols, and antioxidant activity make it attractive to consumers both from a nutritional and medicinal standpoint. Its seasonality, perishability, and anthocyanin instability, led to the setup of stabilization methods comprising drying and powdering. However, its properties can often be altered during these stabilization processes. Treatments such as dehumidified-air-drying, infrared drying, and oven-drying, and their combination showed better quality preservation. Moreover, powder production enables superior biomolecule extractability which can be linked to a higher bioaccessibility. However, the required temperatures for powder production increase the bioactive molecules degradation leading to their antioxidant activity loss. To overcome this issue, ambient or cryogenic grinding could be an excellent method to improve the biomolecule bioavailability and accessibility if the processing steps are well mastered. To be sure to benefit from the final nutritional quality of the powder, such as the antioxidant activity of biomolecules, powders have to offer excellent reconstitutability which is linked to powder physicochemical properties and the reconstitution media. Typically, the finest powder granulometry and using an agitated low-temperature reconstitution media allow for improving anthocyanin extractability and stability. In this review, the relevant physicochemical and processing parameters influencing plant powder features from processing transformation to reconstitution will be presented with a focus on bioactive molecules and antioxidant activity preservation.
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Affiliation(s)
| | - Joël Scher
- LIBio, Université de Lorraine, 54000 Nancy, France (C.G.)
| | - Claire Gaiani
- LIBio, Université de Lorraine, 54000 Nancy, France (C.G.)
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Hessel V, Escribà-Gelonch M, Schmidt S, Tran NN, Davey K, Al-Ani LA, Muhd Julkapli N, Abdul Wahab Y, Khalil I, Woo MW, Gras S. Nanofood Process Technology: Insights on How Sustainability Informs Process Design. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:11437-11458. [PMID: 37564955 PMCID: PMC10410668 DOI: 10.1021/acssuschemeng.3c01223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/10/2023] [Indexed: 08/12/2023]
Abstract
Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and "anticipatory" life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.
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Affiliation(s)
- Volker Hessel
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | | | - Svenja Schmidt
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Nam Nghiep Tran
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Kenneth Davey
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Lina A. Al-Ani
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Nurhidayatullaili Muhd Julkapli
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Yasmin Abdul Wahab
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Ibrahim Khalil
- Healthcare
Pharmaceuticals Limited, Rajendrapur, Gazipur 1741, Bangladesh
| | - Meng Wai Woo
- Department
of Chemical & Materials Engineering, University of Auckland, Auckland 1142, New Zealand
| | - Sally Gras
- Department
of Chemical Engineering and Bio21 Molecular Science and Biotechnology
Institute, University of Melbourne, Melbourne 3010, Australia
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13
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Abouelenein D, Acquaticci L, Alessandroni L, Borsetta G, Caprioli G, Mannozzi C, Marconi R, Piatti D, Santanatoglia A, Sagratini G, Vittori S, Mustafa AM. Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review. Molecules 2023; 28:5810. [PMID: 37570780 PMCID: PMC10420878 DOI: 10.3390/molecules28155810] [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: 05/19/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. Strawberries are thought to have a complex aroma. Fresh strawberry fruits contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones, and sulfur compounds. Despite having far lower concentrations than esters, terpenoids, furanones, and sulfur compounds, all have a considerable impact on how people perceive the aroma of strawberries. With a focus on the active aroma components and the many analytical methods used to identify them, including gas chromatography, electronic nose sensing, and proton-transfer- reaction mass spectrometry, the present review's aim was to provide a summary of the relevant literature. Additionally, strawberry fruits are frequently dried to create a powder in order to increase their shelf life. Consequently, the impact of various drying techniques on strawberries' volatile profile was investigated in the current review. This review can be considered a good reference for research concerning the aroma profile of strawberries. It helps to better understand the complex aroma and flavor of strawberries and provides a guide for the effects of drying processing.
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Affiliation(s)
- Doaa Abouelenein
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Laura Acquaticci
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Laura Alessandroni
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Germana Borsetta
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Giovanni Caprioli
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Cinzia Mannozzi
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Riccardo Marconi
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Diletta Piatti
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Agnese Santanatoglia
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Gianni Sagratini
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Sauro Vittori
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
| | - Ahmed M. Mustafa
- CHemistry Interdisciplinary Project (CHIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (D.A.); (L.A.); (L.A.); (G.B.); (G.C.); (C.M.); (R.M.); (D.P.); (A.S.); (G.S.); (A.M.M.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
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Kumar D, Ladaniya MS, Gurjar M, Mendke S, Kumar S, Ghosh D. Elucidation of flavanones, phenols and antioxidant capacity influenced by drying methods from physiologically dropped underutilized Citrus grandis fruits. FRONTIERS IN PLANT SCIENCE 2023; 14:1193635. [PMID: 37492768 PMCID: PMC10363982 DOI: 10.3389/fpls.2023.1193635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Accepted: 06/19/2023] [Indexed: 07/27/2023]
Abstract
Introduction Nutritional content in citrus fruit is enormous. Citrus grandis (L.) Osbeck is underutilised citrus crop that receives little attention due to the lack of knowledge regarding its nutritional value. Citrus waste disposal poses a problem due to economic and environmental factors. Methods The metabolites flavonoids, phenols and antioxidant capacity in the dropped fruits of the underutilised citrus species pomelo (Citrus grandis (L.) Osbeck) were examined. Results and discussion Hesperidin varied from 1.22 to 2.83% and 1.08 to 1.16% from 10 mm to 14 mm whereas naringin dominates in fruits measuring 10 mm and 12mm with 60.61%, 60.77%, and 47.76%, 45.87% in freeze dried (FD) and hot air oven dried (HAOD) samples. According to the results of the antioxidant assays, the highest concentrations of ABTS azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) and DPPH (2, 2-diphenyl-1-picrylhydrazyl radical) were found in freeze dried samples, ranging from 9.679 to 10.416 mmol L-1 Trolox and 14.825 to 16.432 mmol L-1 Trolox, respectively. However, the Ferric Reducing Antioxidant Power (FRAP) assay revealed higher content in samples of both FD and HAOD that were 10mm in size (4.578 mmol L-1 Trolox and 3.730 mmol L-1 Trolox). Total phenol content was measured, and the highest concentrations were found in fruits with a diameter between 10 mm and 18 mm. It ranged from 48.479 to 54.498 mg GAE L-1 in FD samples and from 45.757 to 51.159 mg GAE L-1 in HAOD samples. The smallest fruits, or those that were still in the immature stage, had the highest content. It was found that when the immature dropped fruits were dried by HAOD, the content decreased. At p<0.01 and p<0.05, there was a significant positive correlation between the flavonoids, antioxidants, and total phenols. The results showed that the immature dropped immature fruits of lesser known underutilised citrus sp. Citrus grandis can act as potential source of flavonoids, total phenol concentration, and antioxidant potential. Freeze drying can be recommended to recover the most bioactive substances from physiologically dropped fruits of Citrus grandis for use in the pharmaceutical and nutraceutical sectors. This study will help in reducing the environmental impact caused due to citrus dropped fruits and its responsible management.
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15
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Tan S, Lan X, Chen S, Zhong X, Li W. Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods. Food Res Int 2023; 169:112929. [PMID: 37254355 DOI: 10.1016/j.foodres.2023.112929] [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: 03/21/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 06/01/2023]
Abstract
Understanding the influence of processing methods on the phytochemicals of fruits and vegetables is of importance in retaining the health-benefiting properties of those products. The aim of this study was to investigate the effects of five processing methods including freeze drying (FD), hot air drying (HD), water boiling (WB), steaming (ST), and pickling (PI) on the physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage. Different color and texture were observed after different processing methods. Total anthocyanin content was reduced by 73%, 72%, 41%, 16%, and 30% in FD, HD, WB, ST and PI processed red cabbage, respectively. PI samples showed the highest values of total polyphenols and DPPH scavenge activity among all the processed red cabbage. Both FD and HD samples had relatively low values of total polyphenols and DPPH scavenge activity. However, FD sample had the highest FRAP values. UPLC-QqQ-MS/MS analysis showed that fresh red cabbage contained 22 anthocyanins among which cyanidin-3-diglucoside-5-glucoside was the prominent. Compared with drying process, WB, ST and PI decreased the loss of most of the anthocyanin component in red cabbage. Correlation analysis indicated that antioxidant capacity as determined by DPPH of red cabbage was positively and significantly correlated with the total anthocyanins. This study suggested that drying induced significant loss of phytochemicals in red cabbage, and WB, ST, as well as PI were advisable ways for daily consumption of red cabbage considering the bioactive components. Especially, ST was the best way to retain anthocyanins in red cabbage.
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Affiliation(s)
- Si Tan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China.
| | - Xin Lan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Shan Chen
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Xin Zhong
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China
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16
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Naibaho J, Pudło A, Bobak Ł, Wojdyło A, López ÁA, Pangestika LMW, Andayani SN, Korzeniowska M, Yang B. Conventional water bath heating on undried brewer's spent grain: Functionality, fatty acids, volatiles, polyphenolic and antioxidant properties. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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17
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Gil KA, Nowicka P, Wojdyło A, Serreli G, Deiana M, Tuberoso CIG. Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies. Antioxidants (Basel) 2023; 12:antiox12040805. [PMID: 37107180 PMCID: PMC10135069 DOI: 10.3390/antiox12040805] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
In this study, original smoothies obtained with strawberry tree fruit puree and apple juice enriched with Diospyros kaki fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their antioxidant activity and inhibition of targeted digestive enzymes. Values of CUPRAC, FRAP, ORAC, DPPH•, and ABTS•+ assays generally increased with plant enrichment, particularly for A. sellowiana addition (ABTS•+ 2.51 ± 0.01 mmol Trolox/100 g fw). The same trend was observed regarding the ability to scavenge reactive oxygen species (ROS) tested in Caco-2 cell cultures. Inhibitory activity on α-amylase and α-glucosidase was increased by D. kaki, M. communis, and A. sellowiana. Total polyphenols evaluated by UPLC-PDA analysis ranged between 535.75 ± 3.11 and 635.96 ± 5.21 mg/100 g fw, and A. sellowiana provided the higher amount. Flavan-3-ols accounted for more than 70% of phenolic compounds, and only smoothies enriched with C. sativus showed a high amount of anthocyanins (25.12 ± 0.18 mg/100 g fw). The outcome of this study indicates these original smoothies as a possible ally in counteracting oxidative stress, as established by their favourable antioxidant compound profile, thus suggesting an interesting future application as nutraceuticals.
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18
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Response Surface Methodology Approach for Predicting Convective/Infrared Drying, Quality, Bioactive and Vitamin C Characteristics of Pumpkin Slices. Foods 2023; 12:foods12051114. [PMID: 36900631 PMCID: PMC10000522 DOI: 10.3390/foods12051114] [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: 01/25/2023] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
In this research, a convective/infrared (CV/IR) dryer was used to dry pumpkin slices. For optimization of the drying conditions, the influence of three levels of independent variables including air temperature (40, 55, and 70 °C), air velocity (0.5, 1, and 1.5 m/s), and IR power (250, 500, and 750 W) were assessed by response surface method (RSM) through a face-centered central composite design. Analysis of variance (non-fitting factor and R2 value) was employed to determine the desirability of the model. Response surfaces and diagrams were also utilized to show the interactive influence of the independent variables with the response variables (drying time, energy consumption, shrinkage, total color variation, rehydration ratio, total phenol, antioxidant, and vitamin C contents). According to the results, optimal drying conditions involved a temperature of 70 °C, air velocity of 0.69 m/s, and IR power of 750 W. At the mentioned conditions, response variables of drying time, energy consumption, shrinkage, color, rehydration ratio, total phenol, antioxidant, and vitamin C contents were 72.53 min, 24.52 MJ/kg, 23%, 14.74, 4.97, 617.97 mg GA/100 g dw, 81.57%, and 4.02 mg/g dw, with a confidence level of 0.948, respectively.
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19
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Çetin N, Sağlam C. Effects of ultrasound pretreatment assisted drying methods on drying characteristics, physical and bioactive properties of windfall apples. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:534-547. [PMID: 36054445 DOI: 10.1002/jsfa.12164] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 08/04/2022] [Accepted: 08/07/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Drying is one of the most important post-harvest processes in order to ensure that the products harvested in certain periods are consumed throughout the year. In this study, Golden Delicious, Oregon Spur and Granny Smith apple cultivars (fallen apples) were dried in open-sun, a controlled glasshouse, microwave oven (200 W), hybrid system (100 W + 60 °C), convective greenhouse (70 °C) and freeze-dryer (-55 °C) with and without ultrasound pretreatments. RESULTS Present findings revealed that the longest drying duration was observed in freeze-drying and the shortest in microwave drying. The greatest color change (ΔE) was observed in ultrasound pretreated Oregon Spur apples dried in a controlled glasshouse. The greatest total phenolics (40.08 mg GAE g-1 ), DPPH (2,2-diphenyl-1-picrylhydrazyl) inhibition activity (46.96%), FRAP (ferric reducing ability of plasma) antioxidant activity (68.01 μg Trolox g-1 ) and ascorbic acid content (1.52 mg AAE g-1 ) were observed in open sun-dried Granny Smith apples without ultrasound pretreatment. CONCLUSIONS Generally, microwave and hybrid drying yielded better outcomes for bioactive, HMF (5-hydroxymethyl-2-furfural) and drying characteristics of windfall apples. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Necati Çetin
- Department of Biosystems Engineering, Faculty of Agriculture, Erciyes University, Kayseri, Turkey
| | - Cevdet Sağlam
- Department of Biosystems Engineering, Faculty of Agriculture, Erciyes University, Kayseri, Turkey
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20
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The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic. Molecules 2023; 28:molecules28030962. [PMID: 36770627 PMCID: PMC9920204 DOI: 10.3390/molecules28030962] [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: 12/19/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).
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21
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Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02941-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Saifullah MD, McCullum R, Vuong QV. Phytochemicals and Bioactivities of Australian Native Lemon Myrtle ( Backhousia citriodora) and Lemon-Scented Tea Tree ( Leptospermum petersonii): A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2130353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- MD Saifullah
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Ourimbah, Australia
- Department of Agro Product Processing Technology, Faculty of Applied Science and Technology, Jashore University of Science and Technology, Jashore, Bangladesh
| | - Rebecca McCullum
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Ourimbah, Australia
| | - Quan Van Vuong
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Ourimbah, Australia
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23
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Microstructure Analysis and Quality Evaluation of Jujube Slices Dried by Hot Air Combined with Radio Frequency Heat Treatment at Different Drying Stages. Foods 2022; 11:foods11193086. [PMID: 36230160 PMCID: PMC9562017 DOI: 10.3390/foods11193086] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/19/2022] [Accepted: 10/01/2022] [Indexed: 11/24/2022] Open
Abstract
Jujubes have been favored by consumers because of their rich nutrition and wide use. Hot air drying has been commercially and typically used to prolong shelf life and acquire the dried produce. Jujube slices were dried with hot air combined with radio frequency (RF) at different drying stages, namely, early (0–2 h, E-HA + RF), middle (2–4 h, M-HA + RF), later (4–6 h, L-HA + RF), and whole (0–6 h, W-HA + RF) stages. This study aimed to investigate the effects of different RF application stages on the microstructure, moisture absorption rate, color, and ascorbic acid of jujube slices. Compared with the hot air drying (HA) group, the E-HA + RF group obtained the best results among the experimental groups because it reduced the cells with a roundness of less than 0.4 by 5%. Moreover, the M-HA + RF group showed better results than those of other groups, with an 18.6% and 48.8% reduction in cells for a cross-sectional area less than 200 µm2 and a perimeter less than 25 µm, respectively. The minimum total color difference (ΔE = 9.21 ± 0.31) and maximum retention of ascorbic acid (285.06 mg/100 g) were also observed in this group. Therefore, the method of hot air drying assisted by phased RF is viable in the drying industry to improve the quality of dried agricultural products and reduce energy consumption.
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Neuroprotective Potential of Thinned Peaches Extracts Obtained by Pressurized Liquid Extraction after Different Drying Processes. Foods 2022; 11:foods11162464. [PMID: 36010464 PMCID: PMC9407205 DOI: 10.3390/foods11162464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/20/2022] [Accepted: 08/12/2022] [Indexed: 12/03/2022] Open
Abstract
Genetic, environmental and nutritional factors are suggested as primary factors of Alzheimer’s disease (AD), and secondary metabolites such as polyphenols present in thinned peaches are considered as good candidates for AD prevention. Thinned peaches are usually dried to avoid putrefaction, but the effects of the drying method and the extraction process on the polyphenol composition and the neuroprotective potential have never been addressed. In this work, a pressurized liquid extraction (PLE) method was optimized and applied to thinned peaches dried under different conditions, and their neuroprotective potential was evaluated in vitro. In addition, the PLE extracts were characterized via HPLC-Q-TOF-MS/MS, and a permeability assay was performed to evaluate the ability of the identified metabolites to cross the blood–brain barrier (BBB). The PLE extracts obtained from freeze-dried (FD) samples with 50% ethanol in water at 180 °C showed the best neuroprotective potential. Finally, among the 81 metabolites identified, isoferulic acid, 4-methyldaphnetin, coniferyl aldehyde and 3,4-dihydroxyacetophenone were found at higher concentrations in FD extracts. These metabolites are able to cross the BBB and are positively correlated with the neuroprotective potential, suggesting FD together with PLE extraction as the best combination to exploit the neuroprotective capacity of thinned peaches.
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25
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Jiamjariyatam R, Samosorn S, Dolsophon K, Tantayotai P, Lorliam W, Krajangsang S. Effects of drying processes on the quality of coffee pulp. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16876] [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)
- Rossaporn Jiamjariyatam
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Siritron Samosorn
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Kulvadee Dolsophon
- Department of Chemistry, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Prapakorn Tantayotai
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Wanlapa Lorliam
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
| | - Sukhumaporn Krajangsang
- Department of Microbiology, Faculty of Science Srinakharinwirot University 114 Sukhumvit 23 Bangkok 10110 Thailand
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26
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Naibaho J, Wojdyło A, Korzeniowska M, Laaksonen O, Föste M, Kütt ML, Yang B. Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113612] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Tulej W, Głowacki S. Analysis of Material-Characterization Properties of Post-Production Waste-The Case of Apple Pomace. MATERIALS (BASEL, SWITZERLAND) 2022; 15:3532. [PMID: 35629561 PMCID: PMC9143984 DOI: 10.3390/ma15103532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 02/01/2023]
Abstract
The paper presents the material-characterization properties of apple pomace-the post-production waste of juice pressing. Tests were carried out on the basic physical properties of apple pomace: color, specific-density, and energy properties. Extensive material-composition analyses based on DSC (differential scanning calorimetry) and TGA (thermogravimetry) methods were also performed. It has been shown that pomace, due to its energy value, can be a good fuel. The obtained thermal data confirm the presence of cellulose, hemicelluloses, lignins and pectins in the analyzed pomace. The results confirm that dried apple pomace is microbiologically stable with good health-promoting properties.
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Affiliation(s)
- Weronika Tulej
- Institute of Mechanical Engineering, Warsaw University of Life Sciences, 02-787 Warsaw, Poland;
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28
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Chen GL, Lin B, Zheng FJ, Yu WH, Fang XC, Shi Q, Hu YF, Verma KK. Comparison of Different Drying Methods for Asparagus [ Asparagus cochinchinensis (Lour.) Merr.] Root Volatile Compounds as Revealed Using Gas Chromatography Ion Mobility Spectrometry. Front Nutr 2022; 9:868209. [PMID: 35662938 PMCID: PMC9159512 DOI: 10.3389/fnut.2022.868209] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 03/15/2022] [Indexed: 11/14/2022] Open
Abstract
Asparagus [Asparagus cochinchinensis (Lour.) Merr.] is a traditional herbal medicine plant commonly used to nourish yin, moisten dryness, and clear fire cough symptoms. Drying is an excellent option to conserve food materials, i.e., grains, fruits, vegetables, and herbs, reducing the raw materials volume and weight. This study aims to evaluate different drying approaches that could increase the value of asparagus, particularly as an ingredient in fast foods or as nutraceutical byproducts. The volatile components of asparagus roots were analyzed by using headspace-gas chromatography-ion mobility spectroscopy under different drying conditions, i.e., natural drying (ND) at ambient air temperature in the dark, well-ventilated room, temperature range 28-32°C, blast or oven drying at 50°C, heat pump or hot-air drying at temperature 50°C and air velocity at 1.5 ms-1 and vacuum freeze-drying at the temperature of -45°C and vacuum pressure of 10-30 Pa for 24 h. The findings revealed that the various drying processes had multiple effects on the color, odor index, and volatile compounds of the asparagus roots. As a result of the investigations, multiple characteristics of components, therefore, exploitation and comparison of various flavors; a total of 22 compounds were identified, such as alcohols, ketones, aldehydes, acids, esters, heterocyclic, and terpene. The present findings may help understand the flavor of the processed asparagus roots and find a better option for drying and processing.
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Affiliation(s)
- Gan-Lin Chen
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Bo Lin
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Feng-Jin Zheng
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Wei-Hua Yu
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Xiao-Chun Fang
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Qian Shi
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Yi-Feng Hu
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Krishan K. Verma
- Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Key Laboratory of Sugarcane Biotechnology and Genetic Improvement, Ministry of Agriculture and Rural Affairs, Nanning, China
- Guangxi Key Laboratory of Sugarcane Genetic Improvement, Nanning, China
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29
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Tan S, Wang Y, Fu W, Luo Y, Cheng S, Li W. Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings. Food Sci Biotechnol 2022; 31:711-719. [PMID: 35646408 PMCID: PMC9133289 DOI: 10.1007/s10068-022-01080-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/27/2022] [Accepted: 03/31/2022] [Indexed: 11/24/2022] Open
Abstract
Kumquat is famous for its unique flavor and nutritional value. In this study, the drying kinetics, moisture effective diffusivity, phytochemical properties, and antioxidant capacities of kumquat dried by hot air drying (HAD) and air-impingement jet drying (AIJD) were comparatively investigated. The results showed that drying rate, moisture effective diffusivity, and nutrient retention under AIJD were better than those under HAD. Fourteen polyphenols were identified by UPLC-QqQ-MS/MS in kumquat slices. The content of limonoid was significantly increased after AIJD. It was also found that high temperature contributed to a higher drying rate. However, most of the polyphenol components decreased at high drying temperatures. Accordingly, AIJD 60 °C was regarded as the optimum condition for kumquat drying. This work contributed to a better understanding of the drying character of kumquat under AIJD and showed the bioactive compounds and antioxidant activities are affected by drying methods.
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Affiliation(s)
- Si Tan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
- College of Food Science, Southwest University, Chongqing, 400715 People’s Republic of China
| | - Yu Wang
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
| | - Wenwen Fu
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
| | - Yuping Luo
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
| | - Shan Cheng
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, 408100 People’s Republic of China
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30
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Drying characteristics and quality evaluation of ‘Ankara’ pear dried by electrohydrodynamic-hot air (EHD) method. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108774] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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31
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Dai J, Fu Q, Li M, Li L, Gou K, Zhou J, Liu Y, Qin W, Yin P, Li Y, Xu L. Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16506] [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)
- Jian‐Wu Dai
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Qi‐Qi Fu
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Ming Li
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Lian‐Jie Li
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Kai‐Yun Gou
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Jian‐Kang Zhou
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
| | - Yao‐Wen Liu
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Wen Qin
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Peng‐Fei Yin
- College of Science Sichuan Agricultural University Ya’an 625014 China
| | - Ying‐Lu Li
- College of Food Science Sichuan Agricultural University Ya’an 625014 China
| | - Li‐Jia Xu
- College of Mechanical and Electrical Engineering Sichuan Agricultural University Ya’an 625014 China
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32
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Palacios Romero I, Rodríguez Gómez MJ, Sánchez Iñiguez FM, Calvo Magro P. Optimization of the osmotic dehydration process of plums (Prunus Salicina Lindl.) in solutions enriched with inulin, using response surface methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Elnjikkal Jerome R, Dwivedi M. Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rifna Elnjikkal Jerome
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
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34
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Kaur S, Dhurve P, Arora VK. Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon (
Cucumis melo
) seeds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Vinkel Kumar Arora
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
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35
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ARAÚJO PADC, GARCIA VADS, OSIRO D, FRANÇA DDS, VANIN FM, CARVALHO RAD. Active compounds from the industrial residue of dry camu-camu. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.05321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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POLATCI H, TAŞOVA M, ŞİN B. Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.15721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:3681807. [PMID: 34966820 PMCID: PMC8712123 DOI: 10.1155/2021/3681807] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/27/2021] [Accepted: 11/30/2021] [Indexed: 11/18/2022]
Abstract
This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical properties of the foam such as density, porosity, and expansion were determined. After drying and powder manufacturing, physical properties, namely, the water absorption index (WAI) and water solubility index (WSI), as well as chemical characteristics such as pH, titratable acidity, and browning index, were assessed. Finally, antioxidant capabilities such as the total phenol content (TPC), DPPH scavenging activity, beta carotene, and total flavonoid content (TFC) were measured. According to the findings, both whipping duration and EA concentration had a substantial effect on the foam forming characteristics. Foam expansion increased significantly with EA concentration and whipping time increase, but foam density exhibited an inverse relationship as expected. Increases in EA concentration and whipping duration both raised pH values whereas titratable acidity exhibited an inverse tendency as variable quantity rose. The browning index dropped as EA concentration increased. Antioxidant qualities were retained in dried sample powder as compared with the fresh sample, and they were also altered by variable changes. Overall, a 4% EA concentration for 10 to 15 minutes produced the best dehydration effects with the most antioxidant retention.
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38
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Vidinamo F, Fawzia S, Karim MA. Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02715-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Kowalska H, Marzec A, Domian E, Kowalska J, Ciurzyńska A, Galus S. Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review. Compr Rev Food Sci Food Saf 2021; 20:5641-5674. [PMID: 34698434 DOI: 10.1111/1541-4337.12837] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 07/21/2021] [Accepted: 08/19/2021] [Indexed: 11/29/2022]
Abstract
Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described. Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing pro-healthy snacks are emphasized.
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Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
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40
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Chen F, Zhang M, Devahastin S, Yu D. Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02677-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Langston FMA, Nash GR, Bows JR. The retention and bioavailability of phytochemicals in the manufacturing of baked snacks. Crit Rev Food Sci Nutr 2021; 63:2141-2177. [PMID: 34529547 DOI: 10.1080/10408398.2021.1971944] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a rise in health products marketed as being "supergrains," "superfood," or advertising their abundance in antioxidants, these food items are often limited to powdered blends, dried fruit, nuts, or seeds, rarely intercepting the market of baked snacks. This is in part due to the still limited understanding of the impact that different industrial processes have on phytochemicals in a complex food matrix and their corresponding bioavailability. This review brings together the current data on how various industrial dehydration processes influence the retention and bioaccessibility of phytochemicals in baked snacks. It considers the interplay of molecules in an intricate snack matrix, limitations of conventional technologies, and constraints with consumer acceptance preventing wider utilization of novel technologies. Furthermore, the review takes a holistic approach, encompassing each stage of production-discussing the potential for inclusion of by-products to promote a circular economy and the proposal for a shift in agriculture toward biofortification or tailored growing of crops for their nutritional and post-harvest attributes.
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Affiliation(s)
- Faye M A Langston
- Natural Sciences, Streatham Campus, University of Exeter, Exeter, UK
| | - Geoff R Nash
- Natural Sciences, Streatham Campus, University of Exeter, Exeter, UK
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42
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Abdelshafy AM, Luo Z, Belwal T, Ban Z, Li L. A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1967381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Asem Mahmoud Abdelshafy
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University – Assiut Branch, Assiut, Egypt
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Li Li
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Department of Ningbo Research Institute, Zhejiang University, Ningbo, China
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43
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Sabat M, Kotwaliwale N, Giri SK. Thermography for performance evaluation of a compact, air disperser equipped hot air dryer. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mousumi Sabat
- ICAR‐Central Institute of Agricultural Engineering Bhopal India
| | | | - Saroj K. Giri
- ICAR‐Central Institute of Agricultural Engineering Bhopal India
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44
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Pinar H, Çetin N, Ciftci B, Karaman K, Kaplan M. Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103976] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Liu X, Le Bourvellec C, Guyot S, Renard CMGC. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Compr Rev Food Sci Food Saf 2021; 20:4841-4880. [PMID: 34288366 DOI: 10.1111/1541-4337.12797] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/22/2021] [Accepted: 06/10/2021] [Indexed: 12/15/2022]
Abstract
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France
| | | | - Sylvain Guyot
- INRAE, UR1268 BIA, Team Polyphenol, Reactivity & Processing (PRP), Le Rheu, France
| | - Catherine M G C Renard
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France.,INRAE, TRANSFORM, Nantes, France
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46
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Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams. Molecules 2021; 26:molecules26144153. [PMID: 34299427 PMCID: PMC8307390 DOI: 10.3390/molecules26144153] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/05/2021] [Accepted: 07/06/2021] [Indexed: 11/19/2022] Open
Abstract
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.
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47
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Microwave-vacuum-assisted drying of pretreated cranberries: Drying kinetics, bioactive compounds and antioxidant activity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111464] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Rifna EJ, Dwivedi M. Optimization and validation of microwave–vacuum drying process variables for recovery of quality attribute and phytochemical properties in pomegranate peels (Punica granatum L. cv. Kabul). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01016-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Effects of air-impingement jet drying on drying kinetics and quality retention of tomato slices. Food Sci Biotechnol 2021; 30:691-699. [PMID: 34123466 DOI: 10.1007/s10068-021-00904-0] [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: 10/27/2020] [Revised: 02/26/2021] [Accepted: 03/09/2021] [Indexed: 10/21/2022] Open
Abstract
The purpose was to explore the drying kinetics, the moisture effective diffusivities, color, total polyphenols, lycopene and antioxidant activities of dried tomato slices by air-impingement jet drying (AIJD). The results showed that high temperature increased the drying rate, and Modified Page model accurately predicted the AIJD characteristics of tomato slices. AIJD is better than hot air drying in shortening drying time, enhancing drying rate and decreasing the loss of total polyphenols, lycopene and antioxidant capacity of tomato slices. Tomato slices dried by AIJD also showed higher lightness and redness. Lycopene content and antioxidant activity of tomato slices dried by AIJD were increased by higher drying temperature. Based on experimental data, AIJD at 80 °C can be used in tomato drying process due to the advantages in drying efficiency and content of bioactive compounds. This study will provide helpful information for the production of high quality of dried tomato products.
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Harouak H, Ibijbijen J, Nassiri L. Chemical profile of Tetraclinis articulata (Vahl) Masters, and Juglans regia L. and Olea europaea L. var. Sylvestris used against oral diseases: in vitro analysis between polyphenolic content and aqueous extraction optimization. Heliyon 2021; 7:e07118. [PMID: 34136692 PMCID: PMC8180621 DOI: 10.1016/j.heliyon.2021.e07118] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 03/14/2021] [Accepted: 05/17/2021] [Indexed: 12/01/2022] Open
Abstract
Objective Optimization of aqueous extraction to extract the maximum amount of polyphenolic compounds that are used to treat oral disorders. Methods Using revelation tests for phytochemical screening, Folin-Ciocalteu reagent for total phenols, catechin standard for total flavonoids, acidified vanillin for total condensed tannins, and PCA analysis to detect different correlations between plants and between employed extractions. Results The highest (p < 0.0001); total flavonoides (195,80 ± 2,91 mg CE/g d.e) was obtained from decocted extract of Olea europaea L. subsp. europaea var. sylvestris, total phenolic (167,71 ± 12,52 mg GAE/g d.e) and total condensed tannins (250,44 ± 10,18 mg CE/g d.e) was obtained respectively from soxhlet extract and infused extract of Tetraclinis articulata L. whereas; The correlation analysis using Principal Component Analysis (PCA) was positive between infusion and decoction, between total flavonoids and total phenols which is not correlated with total condensed tannins. Conclusion Juglans regia L. bark contain a higher level of polyphenolic constituents than leaves, Decoction extraction of Olea europaea L. var. sylvestris leaf recommended to increase the yield of polychenolic extracts, condensed tannins of Tetraclinis articulata L. are degradable in high temperature. Walnut barks are richer in polyphenolic compounds than leaves. Barbary Thuya leaf is richer in degradable condensed tannins at high temperatures. Wild olive leaf is richer in flavonoids (195.80 mg EC/g of dry decocted extract). Condensed tannins are uncorrelated with phenols and flavonoids. Flavonoids are the major polyphenolic constituents.
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Affiliation(s)
- Hazim Harouak
- Environment & Valorization of Plant and Microbial Resources Unit, Moulay Ismail University of Meknes, Faculty of Sciences, B.P 11201, Meknes, Morocco
| | - Jamal Ibijbijen
- Environment & Valorization of Plant and Microbial Resources Unit, Moulay Ismail University of Meknes, Faculty of Sciences, B.P 11201, Meknes, Morocco
| | - Laila Nassiri
- Environment & Valorization of Plant and Microbial Resources Unit, Moulay Ismail University of Meknes, Faculty of Sciences, B.P 11201, Meknes, Morocco
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