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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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2
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Łuczak P, Klewicki R, Klewicka E. Stability of Fructooligosaccharides in Convectively Dried Fruits After Initial Osmoconcentration. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03084-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
AbstractThe aim of this study was to determine the effect of temperature and time of convective drying on the content of fructooligosaccharides (FOS) in apples, plums and strawberries to which FOS had been introduced by osmoconcentration. The share of oligosaccharides in total sugars was analyzed. In apple tissue, fructooligosaccharides were stable in the temperature range 40–80 °C during drying for up to 8 h. Convective drying of osmotically dehydrated strawberries caused FOS losses; the FOS retention after 8 h at 80 °C was 40%. In the case of plums, 40% retention was recorded after just two hours at 80 °C. Therefore, in the case of some fruits, obtaining a satisfactory level of fructooligosaccharides in the dried material with the assumed level of dry substance requires the determination of appropriate process parameters.
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3
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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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Yusuf EH, Wojdyło A, Lech K, Masztalerz K, Nowicka P. The effect of combined drying process (OD-CD-VMD) on nutritional, phytochemical, and sensory profiles, and biological activities of colored dried carrot. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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5
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
- Merve Tomas:
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- Esra
Capanoglu:
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6
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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: 3] [Impact Index Per Article: 1.5] [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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7
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Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09276-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Masztalerz K, Figiel A, Michalska-Ciechanowska A, Wojdyło A, Nowicka P, Lech K. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules 2020; 25:molecules25225412. [PMID: 33228079 PMCID: PMC7699403 DOI: 10.3390/molecules25225412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/10/2020] [Accepted: 11/17/2020] [Indexed: 12/15/2022] Open
Abstract
Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. Moreover, scanning electron microscope (SEM) images were provided. Total phenolic content (TPC) and antioxidant capacity measured by Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC ABTS) of OS and the material were determined. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. However, when shorter time of OD is considered, much better results are obtained for filtrated solutions.
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Affiliation(s)
- Klaudia Masztalerz
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (K.M.); (K.L.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (K.M.); (K.L.)
- Correspondence:
| | - Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland; (A.M.-C.); (A.W.); (P.N.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland; (A.M.-C.); (A.W.); (P.N.)
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland; (A.M.-C.); (A.W.); (P.N.)
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wroclaw, Poland; (K.M.); (K.L.)
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9
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Chemical Composition of 21 Cultivars of Sour Cherry ( Prunus cerasus) Fruit Cultivated in Poland. Molecules 2020; 25:molecules25194587. [PMID: 33050009 PMCID: PMC7582279 DOI: 10.3390/molecules25194587] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/05/2020] [Accepted: 10/05/2020] [Indexed: 11/26/2022] Open
Abstract
Sour cherry (Prunus cerasus L.) is a very important fruit crop for producers as well as consumers. To obtain information on sour cherry fruit, we determined the sugar and organic acid composition and phenolic compound contents of twenty-one cultivars and genotypes of Prunus cerasus L. by HPLC quantification. Antioxidant capacity was determined by DPPH radical scavenging, reducing power (FRAP) and determination of substances reacting with Folin–Ciocalteu reagent (FCRS). The main organic acids in sour cherries were malic and malonic acids, and the main sugars were glucose and fructose. The highest sugar content was found in the “Lucyna” cultivar and the highest organic acids in “Paraszt Meggy” and “Suda Hardy”. The richest in phenolic compounds were “Wieluń 17”, “Sokówka Nowotomyska”, “Grosenkirch” “Sokówka Nowotomyska” “Grosenkirch” (anthocyanins, flavanols and total phenolics), and “Meteor” (phenolic acids). Flavan 3-ols were not quantified in every cultivar. “Dradem, “Turgieniewka”, “Wróble”, and “Nana” contained the smallest amounts of phenolic compounds. Antioxidant capacity was highly correlated with phenolic compound composition. According to principal component analysis (PCA), it was concluded that cultivars whose harvest maturity was medium to late contained more flavonols and anthocyanins and were characterized by higher antioxidant capacity than those whose harvest maturity was classified as early or early to medium.
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Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina ÁA, Figiel A. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods 2020; 9:E1261. [PMID: 32916839 PMCID: PMC7554907 DOI: 10.3390/foods9091261] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/27/2020] [Accepted: 09/04/2020] [Indexed: 01/09/2023] Open
Abstract
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.
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Affiliation(s)
- Ángel Calín-Sánchez
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Leontina Lipan
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Marina Cano-Lamadrid
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Abdolreza Kharaghani
- Thermal Process Engineering, Otto von Guericke University, P.O. 4120, 39016 Magdeburg, Germany;
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
| | - Ángel A. Carbonell-Barrachina
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
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Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02522-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Kwaśnica A, Pachura N, Masztalerz K, Figiel A, Zimmer A, Kupczyński R, Wujcikowska K, Carbonell-Barrachina AA, Szumny A, Różański H. Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers ( Cannabis sativa L.). Foods 2020; 9:foods9081118. [PMID: 32823669 PMCID: PMC7466297 DOI: 10.3390/foods9081118] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 08/10/2020] [Accepted: 08/10/2020] [Indexed: 12/19/2022] Open
Abstract
Flowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material.
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Affiliation(s)
- Andrzej Kwaśnica
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland;
- Laboratorium Badań Toksykologicznych Lab4Tox Sp. z o.o., ul. Kruszwicka 24/66, 53-652 Wrocław, Poland
- Correspondence: (A.K.); (N.P.)
| | - Natalia Pachura
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland;
- Correspondence: (A.K.); (N.P.)
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland; (K.M.); (A.F.); (A.Z.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland; (K.M.); (A.F.); (A.Z.)
| | - Aleksandra Zimmer
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37-41, 51-630 Wrocław, Poland; (K.M.); (A.F.); (A.Z.)
| | - Robert Kupczyński
- Department of Environment, Animal Hygiene and Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland; (R.K.); (K.W.)
| | - Katarzyna Wujcikowska
- Department of Environment, Animal Hygiene and Welfare, Wrocław University of Environmental and Life Sciences, Chełmońskiego 38C, 51-630 Wrocław, Poland; (R.K.); (K.W.)
| | - Angel A. Carbonell-Barrachina
- Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, 03312-Orihuela, Alicante, Spain;
| | - Antoni Szumny
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland;
| | - Henryk Różański
- Institute of Health and Economy, Carpathian State College in Krosno, Rynek 1, 38-400 Krosno, Poland;
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13
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Akdemir Evrendilek G, Keskin E, Golge O. Interaction and multi-objective effects of multiple non-thermal treatments of sour cherry juice: pesticide removal, microbial inactivation, and quality preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1653-1661. [PMID: 31802493 DOI: 10.1002/jsfa.10178] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 11/27/2019] [Accepted: 11/30/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The consumption of pesticide-contaminated sour cherries as fruit or juice has become a major health concern, and so the search for alternative processing technologies, such as pulsed electric fields (PEF), ozone (O), and ultrasonication (US) has intensified. The objectives of this experimental study of sour cherry juice were fourfold: (1) to quantify the removal efficiency of new processing technologies (PEF, O, US), and their combinations, for the pesticides chlorpyrifos ethyl, τ-fluvalinate, cyprodinil, pyraclostrobin, and malathion; (2) to detect their impact on physical, bioactive, and sensory properties; (3) to determine their microbial inactivation levels for Escherichia coli O157:H7, Bacillus cereus, Pseudomonas syringae subs. Syringae, and Penicillum expansum; and (4) to jointly optimize multiple responses of physical, quality, and sensory properties, pesticides, and microbial inactivation. RESULTS Except for all the O treatments, the physical, bioactive and sensory properties of sour cherry juice were not adversely affected by the treatments. The joint optimization suggested PEF1 (24.7 kV cm-1 for 327 μs), PEF2 (24.7 kV cm-1 for 655 μs), PEF2 + O + US, US, and PEF2 + O as the five best treatments. PEF2 + O + US best achieved both pesticide removal and microbial inactivation. CONCLUSION PEF2 + O + US provided promising reductions in pesticide and microbial loads. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gulsun Akdemir Evrendilek
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
- Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan, Turkey
| | - Eda Keskin
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey
| | - Ozgur Golge
- Faculty of Tourism, Department of Gastronomy and Culinary Arts, Alanya Alaaddin Keykubat University, Antalya, Turkey
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14
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Guazi JS, Lago-Vanzela ES, Conti-Silva AC. Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13900] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Julaisa Scarpin Guazi
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
| | - Ellen Silva Lago-Vanzela
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
| | - Ana Carolina Conti-Silva
- Institute of Biosciences, Humanities and Exact Sciences (Ibilce); Department of Food Engineering and Technology; São Paulo State University (Unesp); Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265 CEP 15054-000 São José do Rio Preto Brazil
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The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7293932] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40°Brix and 45°C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90°C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.
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16
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The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution. Molecules 2017; 22:molecules22122246. [PMID: 29258186 PMCID: PMC6149765 DOI: 10.3390/molecules22122246] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 12/14/2017] [Accepted: 12/15/2017] [Indexed: 11/17/2022] Open
Abstract
The osmotic dehydration (OD) process consists of the removal of water from a material during which the solids from the osmotic solution are transported to the material by osmosis. This process is commonly performed in sucrose and salt solutions. Taking into account that a relatively high consumption of those substances might have a negative effect on human health, attempts have been made to search for alternatives that can be used for osmotic dehydration. One of these is an application of chokeberry juice with proven beneficial properties to human health. This study aimed to evaluate the physicochemical properties of the OD solution (chokeberry juice concentrate) before and after the osmotic dehydration of carrot and zucchini. The total polyphenolics content, antioxidant capacity (ABTS, FRAP), dynamic viscosity, density, and water activity were examined in relation to the juice concentration used for the osmotic solution before and after the OD process. During the osmotic dehydration process, the concentration of the chokeberry juice decreased. Compounds with lower molecular weight and lower antioxidant capacity present in concentrated chokeberry juice had a stronger influence on the exchange of compounds during the OD process in carrot and zucchini. The water activity of the osmotic solution increased after the osmotic dehydration process. It was concluded that the osmotic solution after the OD process might be successfully re-used as a product with high quality for i.e. juice production.
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17
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Türken T, Erge HS. Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology. FOOD SCI TECHNOL INT 2017; 23:540-549. [PMID: 28474971 DOI: 10.1177/1082013217708077] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
In this study, it is aimed to determine effect of ultrasonication on some chemical and microbiological properties of sour cherry juice by response surface methodology, since ultrasound is known as an alternative method for thermal food processing. Sour cherry juice was sonicated at varying amplitude levels (50, 75, 100%); moderate temperatures (20, 30, 40 ℃); and treatment times of 2, 6, 10 min at a constant frequency of 20 kHz. Different ultrasonication amplitudes, temperatures, and times had no significant effect on pH,°Bx, and titratable acidity. A significant increase in total monomeric anthocyanins was observed as the amplitude level and temperature increased (p < 0.01). An increase in the total phenolics was also obtained as the temperature increased (p < 0.05). The effect of amplitude level on antioxidant capacity of sour cherry juice was also found significant (p < 0.05). Color parameters (L*, a*, b*, C, h) generally increased by increasing temperature, amplitude level, and treatment time. It was determined that Escherichia coli O157:H7 significantly affected by temperature and treatment time (p < 0.05).
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Affiliation(s)
- Tuğba Türken
- Food Engineering Department, Faculty of Engineering and Architecture, Abant İzzet Baysal University, Bolu, Turkey
| | - Hande S Erge
- Food Engineering Department, Faculty of Engineering and Architecture, Abant İzzet Baysal University, Bolu, Turkey
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18
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Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche. Food Chem 2017; 232:306-315. [PMID: 28490079 DOI: 10.1016/j.foodchem.2017.04.033] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2016] [Revised: 03/28/2017] [Accepted: 04/04/2017] [Indexed: 01/15/2023]
Abstract
"Mollar de Elche" is the most popular Spanish pomegranate cultivar (intense sweetness and easy-to-chew arils); however, arils have pale pink colour and flat sensory profile. "Mollar the Elche" arils first underwent an osmotic dehydration pre-treatment (OD) with concentrated juices: (i) chokeberry, (ii) apple, and/or (iii) pomegranate cultivar "Wonderful", to improve their antioxidant capacity, colour, and sensory profile complexity, and later the arils were dried by a combined method (convective pre-drying+vacuum microwave finish drying). The use of OD provided dried arils with characteristic sweetness, and improved colour and aromatic complexity. The recommended OD methods were those using (i) pomegranate, and (ii) pomegranate with chokeberry juices; they improved the total anthocyanin content (mean of 368mgkg-1), red colour (a∗ coordinate 15.6), and antioxidant capacity (e.g. ABTS mean of 5.7mmolTrolox100g-1). However, further research is still needed because freeze-dried arils had the highest anthocyanin content.
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Nowicka P, Wojdyło A, Teleszko M. Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:114-129. [PMID: 28242910 PMCID: PMC5305708 DOI: 10.1007/s13197-016-2442-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2016] [Accepted: 12/13/2016] [Indexed: 06/06/2023]
Abstract
The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherry-flowering quince smoothie, while the lowest was observed in the sour cherry-pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.
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Affiliation(s)
- Paulina Nowicka
- Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Aneta Wojdyło
- Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Mirosława Teleszko
- Department of Animal Food Technology, Wrocław University of Economics, 118/120 Komandorska Street, 53-345 Wrocław, Poland
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20
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Nowicka P, Wojdyło A, Teleszko M, Samoticha J. Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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