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Bao G, Tian Y, Wang K, Chang Z, Jiang Y, Wang J. Mechanistic understanding of the improved drying characteristics and quality attributes of lily (Lilium lancifolium Thunb.) by modified microstructure after pulsed electric field (PEF) pretreatment. Food Res Int 2024; 190:114660. [PMID: 38945591 DOI: 10.1016/j.foodres.2024.114660] [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: 04/08/2024] [Revised: 06/15/2024] [Accepted: 06/15/2024] [Indexed: 07/02/2024]
Abstract
The effects of the non-thermal (pulsed electric field, PEF) and thermal pretreatment (vacuum steam pulsed blanching, VSPB) on the drying kinetics, quality attributes, and multi-dimensional microstructure of lily scales were investigated. The results indicate that both PEF and VSPB pretreatments improved the drying rate compared to untreated lily scales. Specifically, PEF pretreatment reduced the drying time by 29.58 % - 43.60 %, while VSPB achieved a 46.91 % reduction in drying time. PEF treatment facilitated the enhanced leaching of phenols and flavonoids compared to VSPB treated samples, thereby increasing antioxidant activity. The rehydration ratio of the dried lilies was improved with PEF and VSPB treatment, which closely related to the microstructure. Weibull distribution and Page model demonstrated excellent fit for the drying and rehydration kinetics of lily scales, respectively (R2 > 0.993). The analysis of multi-dimensional microstructure and ultrastructure confirmed the variations in moisture migration and phytochemical contents among different treatments. Consequently, this study offers insights into the technological support for the potential of non-thermal pretreatment in fruits and vegetables.
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Affiliation(s)
- Gangcheng Bao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ye Tian
- School of Electrical Engineering, Xi'an Jiaotong University, Xi'an 710049, China
| | - Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhengshi Chang
- School of Electrical Engineering, Xi'an Jiaotong University, Xi'an 710049, China
| | - Yonglei Jiang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming 650021, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Suo K, Feng Y, Zhang Y, Yang Z, Zhou C, Chen W, Shi L, Yan C. Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques. Foods 2023; 13:104. [PMID: 38201132 PMCID: PMC10778660 DOI: 10.3390/foods13010104] [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: 12/07/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods-hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying (RHD), pulsed vacuum drying (PVD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)-on drying time and various attributes of cherry blossoms, such as appearance, bioactive compounds, antioxidant activity, α-glucosidase activity, and sensory properties. Our findings revealed that MVD recorded the shortest drying time, followed by PVD, CID, IHAD, RHD, HAD, and VFD. In qualities, VFD-dried petals exhibited superior appearance, bioactive compounds, antioxidant activity, and α-glucosidase inhibitory capability; MVD-dried petals were a close second. Furthermore, the quality of tea infusions prepared from the dried petals was found to be significantly correlated with the quality of the dried petals themselves. Regarding sensory attributes, VFD-dried petals produced tea infusions most similar in flavor and taste to those made with fresh petals and received the highest sensory evaluation scores, followed by MVD, PVD, RHD, CID, IHAD, and HAD. These results could offer a scientific foundation for the mass production of high-quality dried cherry blossoms in the future.
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Affiliation(s)
- Kui Suo
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Yabin Feng
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Yang Zhang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Zhenfeng Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wei Chen
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Liyu Shi
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Chunfeng Yan
- Haishu Agricultural Extension Center of Zhejiang, Ningbo 315100, China
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Liu C, Zhang R, Vorobiev E, Grimi N. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. Front Nutr 2022; 9:919634. [PMID: 35898715 PMCID: PMC9310039 DOI: 10.3389/fnut.2022.919634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 06/06/2022] [Indexed: 11/24/2022] Open
Abstract
The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.
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Affiliation(s)
- Caiyun Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Rui Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Eugene Vorobiev
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Nabil Grimi
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
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Athira VA, Gokulvel E, Nandhu Lal AM, Venugopalan VV, Rajkumar, Venkatesh T. Advances in drying techniques for retention of antioxidants in agro produces. Crit Rev Food Sci Nutr 2022; 63:10849-10865. [PMID: 35653131 DOI: 10.1080/10408398.2022.2082371] [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] [Indexed: 11/03/2022]
Abstract
Antioxidants are compounds that are essential for the human body which prevents cell from disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables, and spices. However, a considerable amount of antioxidants is lost during the post-harvest drying operation of agro produces for their shelf-life enhancement. Hence, retention of antioxidants becomes utmost importance in preserving the nutritional aspects of fruits and vegetables. Compared to conventional hot air drying, methods like freeze drying, vacuum drying, and dehumidified drying helps in the retention of antioxidants. However, the drawbacks prevalent in current drying practices, such as high-power consumption and high capital cost, could be eliminated by adopting novel drying mechanisms. This review focuses on various pretreatment methods like ultra-sonication, high pressure processing, pulsed electric field and ethanol treatment prior to drying operation helps in enhancing the drying efficiency with maximum retention of antioxidants. In addition, hybrid drying technologies such as microwave assisted drying, IR-radiated drying and electro-magnetic assisted drying methods also could significantly improve the retention of antioxidants.HIGHLIGHTSDrying is the most commonly adopted unit operation for enhancing the shelf life of perishable agro produces.However, drying is accompanied by loss of bioactive, color, texture, and sensory attributes.Compared to conventional drying techniques like hot air drying, methods like freeze drying, vacuum drying and dehumidified drying helps in the retention of antioxidants present in agro/food produces.Pretreatment methods like Ozonation, ultra-sonication, and UV radiation prior to drying are also found to improve the drying performance with good retention of antioxidants.Recent developments like microwave-assisted and IR-assisted drying methods perform well in the retention of antioxidants with less energy consumption.
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Affiliation(s)
- V A Athira
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - E Gokulvel
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - A M Nandhu Lal
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - V V Venugopalan
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Rajkumar
- Research Planning and Business Development, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - T Venkatesh
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02814-3] [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]
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Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying (MW-CD) links the advantages of both microwave and convective drying methods and allows the negative phenomena that appear when the methods are used separately to diminish. Most importantly, reduced specific energy consumption and relatively short drying time are observed, which can be additionally decreased by the application of various preliminary treatments, e.g., pulsed electric field (PEF). Thus, the purpose of this study was to determine the impact of PEF pretreatment on the MW-CD of apples and its chosen physicochemical properties. This research was designed using response surface methodology (RSM). The first variable was microwave power (100, 200, and 300 W), and the second was specific energy input (1, 3.5, and 6 kJ/kg). Optimization responses were assumed: drying time to MR = 0.02, water activity, hygroscopicity after 72 h, rehydration ratio, relative dry matter content, total phenolic content, ability to scavenge ABTS•+ radical cations, and DPPH• radicals based on the EC50 values. The most optimal parameters were comprised of specific energy intake of 3.437 kJ/kg and microwave power of 300 W (desirability equalled 0.624), which provided the most minimized drying time and obtaining of apples with the most desired properties.
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Blahovec J, Kouřím P, Lebovka N. Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02711-1] [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]
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Arshad RN, Abdul-Malek Z, Roobab U, Munir MA, Naderipour A, Qureshi MI, El-Din Bekhit A, Liu ZW, Aadil RM. Pulsed electric field: A potential alternative towards a sustainable food processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.041] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9010132] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process energy efficiency and the quality of dried fruits are crucial factors in fruit drying. Recently, innovative technologies such as ultrasound, pulsed electric field and high pressure may be used as a pretreatment or in combination with traditional drying technologies for process intensification. This could result in quality improvements of dried fruits and enhanced efficiency and capacity of the production process, with a positive impact on environmental and economic benefits.
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The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102446] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Ostermeier R, Parniakov O, Töpfl S, Jäger H. Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process. Foods 2020; 9:E512. [PMID: 32325831 PMCID: PMC7231287 DOI: 10.3390/foods9040512] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 03/31/2020] [Accepted: 04/13/2020] [Indexed: 11/16/2022] Open
Abstract
Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters influencing the drying process of fruit and vegetable tissue. This study investigates the applicability of PEF pre-treatment considering the industrial-scale drying conditions of onions and related quality parameters of the final product. First, the influence of the PEF treatment (W = 4.0 kJ/kg, E = 1.07 kV/cm) on the convective drying was investigated for samples dried at constant temperatures (65, 75, and 85 °C) and drying profiles (85/55, 85/65, and 85/75 °C). These trials were performed along with the determination of the breakpoint to assure an industrial drying profile with varying temperatures. A reduction in drying time of 32% was achieved by applying PEF prior to drying at profile 85/65 °C (target moisture ≤7%). The effective water diffusion coefficient for the last drying section has been increased from 1.99 × 10-10 m2/s to 3.48 × 10-10 m2/s in the PEF-treated tissue. In case of the 85/65 °C drying profile, the PEF-treated sample showed the highest benefits in terms of process efficiency and quality compared to the untreated sample. A quality analysis was performed considering the colour, amount of blisters, pyruvic acid content, and the rehydration behavior comparing the untreated and PEF-treated sample. The PEF-treated sample showed practically no blisters and a 14.5% higher pyruvic acid content. Moreover, the rehydration coefficient was 47% higher when applying PEF prior to drying.
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Affiliation(s)
- Robin Ostermeier
- Elea Vertriebs-und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany
- Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Muthgasse 18, 1190 Vienna, Austria
| | - Oleksii Parniakov
- Elea Vertriebs-und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany
| | - Stefan Töpfl
- Elea Vertriebs-und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany
| | - Henry Jäger
- Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU) Vienna, Muthgasse 18, 1190 Vienna, Austria
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