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Bassey EJ, Cheng JH, Sun DW. Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices. ULTRASONICS SONOCHEMISTRY 2022; 91:106225. [PMID: 36375374 PMCID: PMC9661387 DOI: 10.1016/j.ultsonch.2022.106225] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 10/11/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-FT) freeze-thaw pretreatments were evaluated for improving drying kinetics and quality during infrared drying (IRD) of red dragon fruit slices (RDFS). Results indicated that microstructural alterations induced by the different pretreatments improved the moisture removal rate and effective diffusivity, and significantly reduced the drying time. US-FT pretreatments prompted more efficient drying and presented an overall enhancement in the quality of RDFS, particularly at low temperatures of 25 and 50 ℃, while enhancements in TFC, FRAP, and CUPRAC were associated with RT-FT. High-power (500 W) MW-FT pretreatments improved colour and structural properties, while low-power (100, 300 W) improved TPC, TFC, ascorbic acid, betalains, and antioxidant activity. Overall, cellular and chemical alterations prompted by pretreatments improved the drying process but presented adverse effects on betaxanthin. The study presented the fundamental background for improving the IRD of foods from the use of improved thawing approaches during freeze-thaw pretreatments.
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Affiliation(s)
- Edidiong Joseph Bassey
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, and Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
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2
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Thiruvengadam M, Chung IM, Samynathan R, Chandar SRH, Venkidasamy B, Sarkar T, Rebezov M, Gorelik O, Shariati MA, Simal-Gandara J. A comprehensive review of beetroot ( Beta vulgaris L.) bioactive components in the food and pharmaceutical industries. Crit Rev Food Sci Nutr 2022; 64:708-739. [PMID: 35972148 DOI: 10.1080/10408398.2022.2108367] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Beetroot is rich in various bioactive phytochemicals, which are beneficial for human health and exert protective effects against several disease conditions like cancer, atherosclerosis, etc. Beetroot has various therapeutic applications, including antioxidant, antibacterial, antiviral, and analgesic functions. Besides the pharmacological effects, food industries are trying to preserve beetroots or their phytochemicals using various food preservation methods, including drying and freezing, to preserve their antioxidant capacity. Beetroot is a functional food due to valuable active components such as minerals, amino acids, phenolic acid, flavonoid, betaxanthin, and betacyanin. Due to its stability, nontoxic and non-carcinogenic and nonpoisonous capabilities, beetroot has been used as an additive or preservative in food processing. Beetroot and its bioactive compounds are well reported to possess antioxidant, anti-inflammatory, antiapoptotic, antimicrobial, antiviral, etc. In this review, we provided updated details on (i) food processing, preservation and colorant methods using beetroot and its phytochemicals, (ii) synthesis and development of several nanoparticles using beetroot and its bioactive compounds against various diseases, (iii) the role of beetroot and its phytochemicals under disease conditions with molecular mechanisms. We have also discussed the role of other phytochemicals in beetroot and their health benefits. Recent technologies in food processing are also updated. We also addressed on molecular docking-assisted biological activity and screening for bioactive chemicals. Additionally, the role of betalain from different sources and its therapeutic effects have been listed. To the best of our knowledge, little or no work has been carried out on the impact of beetroot and its nanoformulation strategies for phytocompounds on antimicrobial, antiviral effects, etc. Moreover, epigenetic alterations caused by phytocompounds of beetroot under several diseases were not reported much. Thus, extensive research must be carried out to understand the molecular effects of beetroot in the near future.
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Affiliation(s)
- Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | | | | | - Baskar Venkidasamy
- Department of Oral and Maxillofacial Surgery, Saveetha Dental College and Hospitals, Chennai, Tamil Nadu, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Maksim Rebezov
- Department of Scientific Advisers, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and management (The First Cossack University), Moscow, Russia Federation
| | - Olga Gorelik
- Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, Yekaterinburg, Russian Federation
- Ural Federal Agrarian Research Center of the Ural Branch, Russian Academy of Sciences, Yekaterinburg, Russian Federation
| | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and management (The First Cossack University), Moscow, Russia Federation
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, Ourense, Spain
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Umaña M, Calahorro M, Eim V, Rosselló C, Simal S. Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity. ULTRASONICS SONOCHEMISTRY 2022; 88:106087. [PMID: 35785623 PMCID: PMC9256647 DOI: 10.1016/j.ultsonch.2022.106087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 06/28/2022] [Indexed: 05/26/2023]
Abstract
This research investigated the effects of ultrasound application (192 ± 6 W/L) on the microstructure of vegetables/fruits with different porosities, cell sizes and patterns (eggplants, beetroots, and apples), submitted to an immersion treatment in different liquids: distilled water, citric acid (1% w/v), and the vegetable/fruit juice, at 25 °C during 5 min. The ultrasound application did not significantly (p > 0.05) affect the size of the cells of the most porous material (eggplant) compared to the samples immersed without ultrasound assistance. The apple samples (with a middle-high porosity and the largest cells) were the most affected by ultrasound application. The median cell areas of samples treated with ultrasound in water and apple juice were 26 and 20% larger than those of samples treated without ultrasound, mainly because of cell wall disruption which caused the cells to merge into bigger clusters, but no effect was observed with the citric acid. Ultrasound application significantly (p < 0.05) increased the median cell area of the less porous raw matter (beetroot) only when the treatment was carried out in the vegetable juice (cells were 26% larger after treatment assisted with ultrasound than without it). Thus, the effects of ultrasound differ in materials with initially different characteristics.
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Affiliation(s)
- Mónica Umaña
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Marina Calahorro
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Valeria Eim
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain.
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Namjoo M, Moradi M, Dibagar N, Niakousari M. Cold Plasma Pretreatment Prior to Ultrasound-assisted Air Drying of Cumin Seeds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02863-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Khuwijitjaru P, Somkane S, Nakagawa K, Mahayothee B. Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage. Foods 2022; 11:489. [PMID: 35159639 PMCID: PMC8834474 DOI: 10.3390/foods11030489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 01/19/2023] Open
Abstract
Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product's quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at -18 °C (0, 1, and 2 months) on mass transfer kinetics during osmotic dehydration, drying kinetics during hot air drying, and final quality attributes of the dried mango. The results indicated that Peleg's model could describe the water loss and solid gain during the osmotic dehydration in a 38° Brix sugar solution. Freezing before osmotic dehydration reduced the water loss rate while increasing the solid uptake content. Frozen mangoes showed slightly higher drying rates at 50 and 60 °C than the fresh ones. Freezing and frozen storage also retarded the browning reaction and polyphenol oxidase activities. The osmotic-dried mango obtained from frozen mangoes showed a chewy and gummy texture, which could be considered a distinctive texture characteristic for dried mango.
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Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| | - Supawadee Somkane
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| | - Kyuya Nakagawa
- Department of Chemical Engineering, Faculty of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 615-8510, Japan;
| | - Busarakorn Mahayothee
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
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Onwude DI, Iranshahi K, Rubinetti D, Schudel S, Schemminger J, Martynenko A, Defraeye T. How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.11.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Dhiman A, Suhag R, Chauhan DS, Thakur D, Chhikara S, Prabhakar PK. Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.042] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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8
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Rojas ML, Gomes BDO, Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Augusto PED. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Meliza Lindsay Rojas
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Bruna de Oliveira Gomes
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Gisandro Reis Carvalho
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Karoline Costa Santos
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Jaqueline Souza Guedes
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Bruna Sousa Bitencourt
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
- Department of Food Science (DCA) Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo São Paulo Brazil
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Kaur S, Kaur N, Aggarwal P, Grover K. Bioactive compounds, antioxidant activity, and color retention of beetroot (
Beta vulgaris
L.) powder: Effect of steam blanching with refrigeration and storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15247] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sehajveer Kaur
- Department of Food and Nutrition Punjab Agricultural University Ludhiana Punjab India
| | - Navjot Kaur
- Department of Food and Nutrition Punjab Agricultural University Ludhiana Punjab India
| | - Poonam Aggarwal
- Department of Food Science and technology Punjab Agricultural University Ludhiana Punjab India
| | - Kiran Grover
- Department of Food and Nutrition Punjab Agricultural University Ludhiana Punjab India
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10
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Wang J, Zhu K, Wang Y, Dai B, Liu S, Li Y. Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1849277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Jinshan Wang
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Kai Zhu
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Yabo Wang
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Baomin Dai
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Shengchun Liu
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Yanjie Li
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
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12
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Effect of Ultrasonic Power on Water Removal Kinetics and Moisture Migration of Kiwifruit Slices During Contact Ultrasound Intensified Heat Pump Drying. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-019-02401-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Adhikari BM, Tung VP, Truong T, Bansal N, Bhandari B. Impact of In-Situ CO2 Nano-Bubbles Generation on Freezing Parameters of Selected Liquid Foods. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09604-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Liu Y, Zeng Y, Guo L, Sun X. Drying process and quality characteristics of contact ultrasound reinforced heat pump drying on kiwifruit slices. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14162] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yunhong Liu
- School of Food and Biological Engineering Henan University of Science and Technology Luoyang China
| | - Ya Zeng
- School of Food and Biological Engineering Henan University of Science and Technology Luoyang China
| | - Linge Guo
- School of Food and Biological Engineering Henan University of Science and Technology Luoyang China
| | - Xue Sun
- School of Food and Biological Engineering Henan University of Science and Technology Luoyang China
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Liu Y, Zeng Y, Hu R, Sun X. Effect of contact ultrasonic power on moisture migration during far‐infrared radiation drying of kiwifruit. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13235] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yunhong Liu
- College of Food & BioengineeringHenan University of Science and Technology Luoyang China
| | - Ya Zeng
- College of Food & BioengineeringHenan University of Science and Technology Luoyang China
| | - Runrun Hu
- College of Food & BioengineeringHenan University of Science and Technology Luoyang China
| | - Xue Sun
- College of Food & BioengineeringHenan University of Science and Technology Luoyang China
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Vallespir F, Rodríguez Ó, Cárcel JA, Rosselló C, Simal S. Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2901-2909. [PMID: 30471127 DOI: 10.1002/jsfa.9503] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 10/18/2018] [Accepted: 11/16/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance (20.5 kW m-3 ) during low-temperature drying of kiwifruit (at 5, 10 and 15 °C, and 1 m s-1 ) on drying kinetics, bioactive compounds (such as ascorbic acid, vitamin E, and total polyphenols), and antioxidant activity was studied. RESULTS Drying time was shortened by 55-65% when using power ultrasound. A diffusion model was used to evaluate the drying kinetics. The effective diffusion coefficient increased by 154 ± 30% and the external mass transfer coefficient increased by 158 ± 66% when ultrasound was applied during drying, compared with drying without ultrasound application. With regard to bioactive compounds and antioxidant activity, although samples dried at 15 °C presented significantly higher (P < 0.05) losses (39-54% and 57-69%, respectively) than samples dried at 5 °C (14-43% and 23-50%, respectively) when ultrasound was not applied, the application of ultrasound during drying at 15 °C significantly reduced (P < 0.05) those losses in all quality parameters (15-47% and 47-58%, respectively). CONCLUSION Overall, low-temperature drying of kiwifruit was enhanced by acoustic assistance preserving bioactive compounds and antioxidant activity, especially at 15 °C. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Francisca Vallespir
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Óscar Rodríguez
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Juan A Cárcel
- ASPA Group, Food Technology Department, Polytechnic University of Valencia, Valencia, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
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Liu Y, Zeng Y, Wang Q, Sun C, Xi H. Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13899] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yunhong Liu
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Ya Zeng
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Qi Wang
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Changying Sun
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Huihan Xi
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
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Pulsed Vacuum Osmotic Dehydration of Beetroot, Carrot and Eggplant Slices: Effect of Vacuum Pressure on the Quality Parameters. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2147-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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19
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Alam MR, Lyng JG, Frontuto D, Marra F, Cinquanta L. Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot. J Food Sci 2018; 83:2159-2166. [PMID: 30035307 DOI: 10.1111/1750-3841.14216] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 05/15/2018] [Accepted: 05/25/2018] [Indexed: 11/28/2022]
Abstract
The aim of the study was to evaluate the effect of pulsed electric field (PEF) pretreatment on drying kinetics and on color and textural changes in sliced parsnip and carrot. Cell disintegration index measured in parsnips after PEF pretreatment significantly differed from the ones measured for carrots and, consequently, the reduction of the time needed to dry both samples to a final moisture content up to 5% (wet basis). The drying time of the PEF pretreated parsnip was reduced by up to 28% at 70 °C and by up to 21% at 60 °C in carrot, in comparison to untreated samples. The PEF pretreatment influenced the effective diffusivity of water into the samples going from 50 °C to 70 °C: in carrots it ranged between 1.61 × 10-10 and 3.04 × 10-10 (m2 /s), although, in parsnip, it ranged between 1.97 × 10-10 and 3.06 × 10-10 (m2 /s). Also, PEF pretreatment influenced color changes: PEF pretreated dried carrots showed a significant (p < .05) reduction in lightness values (L* ) compared to untreated dried ones, although PEF pretreated parsnip had a significant (p < .05) increase in redness values (a* ). The PEF treatment did not affect the mechanical properties (p > .05) of carrot and parsnip dried at 50 and 60 °C, whereas at 70 °C a significant increase (p < .05) of the force required to cut both root slices was detected. The choice of a PEF pretreatment of foods to be dried should be related to shorten the drying time and to minimize the loss in quality properties mentioned above. PRACTICAL APPLICATION Dry carrots and parsnip slices can be used as food ingredients for further food preparations but also as healthy snacks, thanks to their health benefits. Pulsed electric field (PEF) resulted to be an effective pretreatment for carrots and parsnips before undergoing convective drying, because it reduced the drying time (up to 28% in parsnip and 21% in carrot slices) and, particularly at mild temperatures (50 to 60 °C), it did not affect the texture properties of both carrot and parsnip. PEF pretreatment of these roots before convective heating can be surely suggested as industrial application.
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Affiliation(s)
- Md Rizvi Alam
- Libera Univ. di Bolzano Facoltà di Scienze e Tecnologie, Bolzano, Trentino-Alto Adige, Italy
| | - James G Lyng
- UCD School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, Ireland
| | - Daniele Frontuto
- UCD School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, Ireland
| | - Francesco Marra
- Dipto. di Ingegneria Industriale, Univ. degli studi di Salerno, Fisciano, SA, Italy
| | - Luciano Cinquanta
- Dipto. di Agricoltura, Ambiente e Scienze Forestali, Univ. di Palermo, Italy
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