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Manyatsi TS, Al-Hilphy AR, Majzoobi M, Farahnaky A, Gavahian M. Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods. Crit Rev Food Sci Nutr 2022; 63:6840-6859. [PMID: 35225100 DOI: 10.1080/10408398.2022.2043820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and microwave regions. IR radiation impacts the surface of the food, generating heat that can be used as an efficient drying technique. Apart from drying, IR heating is an emerging food processing technology with applications in baking, roasting, microbial inactivation, insect control, extraction for antioxidant recovery, peeling, and blanching. Physicochemical properties such as texture, color, hardness, total phenols, and antioxidants capability of foods are essential quality attributes that affect the food quality. In this regard, the main objective of this review study was to highlight and discuss the effects of IR heating on food quality to expand its food applications and commercial adoption. The fundamental mechanisms, type of emitters, and IR processing parameters are discussed in this review to explore their impacts on food quality. Infrared heating has been shown that the appropriate operating conditions (distance, exposure time, IR power, and temperature) with high heat transfer, thus leading to a shorter drying time. Besides, IR heating used in food processing to improve food-surface color and flavor, it also enhances hardness, firmness, shrinkage, crispiness, and viscosity. Meanwhile, antioxidant activity is enhanced, and some nutrients are retained.
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Affiliation(s)
- Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
| | - Asaad R Al-Hilphy
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC, Australia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
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Chen K, Zhang M, Bhandari B, Chen J. Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties. Food Chem 2022; 370:131091. [PMID: 34537425 DOI: 10.1016/j.foodchem.2021.131091] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 08/26/2021] [Accepted: 09/06/2021] [Indexed: 01/03/2023]
Abstract
The effects of cooking methods (pressure cooking, microwave cooking, and atmospheric pressure cooking) and infrared-assisted freeze drying (IRFD) on drying characteristic, crystalline structure, pasting property, rehydration behavior, microstructure, texture, and flavor of instant quinoa samples were investigated. Results showed that IRFD significantly reduced the drying time needed for freeze drying (FD). The crystalline structure of starch in raw quinoa was destroyed in cooking process, IRFD process well maintained the gelatinized state of quinoa samples. The pressure cooked samples owned the highest porosity and best rehydration ability. Pressure cooking and microwave cooking caused the softer and thicker texture of rehydrated instant quinoa samples. As for the flavor of quinoa sample, IRFD possessed the stronger retention ability compared with FD. In summary, pressure cooking and IRFD could be the applicable processing methods for the production of instant quinoa product or other dehydrated instant product with high quality.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, PR China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Jingjing Chen
- Haitong Food Group Company, Cixi, Zhejiang 315300, PR China
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Joseph Bassey E, Cheng JH, Sun DW. Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying. Food Chem 2021; 375:131886. [PMID: 34972021 DOI: 10.1016/j.foodchem.2021.131886] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/13/2021] [Accepted: 12/15/2021] [Indexed: 12/23/2022]
Abstract
Effects of tray rotation speeds (TRS: 0, 20, 40 rpm), temperatures (50, 60, 70 °C) and wavelength spectra (mid and near-infrared) were comparatively evaluated on improving drying kinetics, physicochemical properties and bioactive content of red dragon fruits. Results indicated that successive increases in TRS and temperature led to significant reductions in drying time and increases in drying rates and moisture diffusivity. High TRS (40 rpm) and lower temperatures (50, 60 °C) also improved colour, total soluble solids, rehydration ratio, total phenolics and flavonoid contents, betalain content and antioxidant activity. Meanwhile, NIR drying presented a more energy-efficient approach, but with substantial reductions in quality properties compared with MIR drying. Overall, the results suggested the importance of wavelength absorption properties of plant tissues and potential avoidance of localized overheating for enhanced efficiency during infrared drying and prompted the development of suitable approaches and optimization studies for improving efficiency.
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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, & 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, & 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, & 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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Oliveira NL, Silva SH, Figueiredo JDA, Norcino LB, Resende JVD. Infrared-assisted freeze-drying (IRFD) of açai puree: Effects on the drying kinetics, microstructure and bioactive compounds. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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5
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Pires EDO, Di Gioia F, Rouphael Y, Ferreira ICFR, Caleja C, Barros L, Petropoulos SA. The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product. Molecules 2021; 26:6940. [PMID: 34834031 PMCID: PMC8619536 DOI: 10.3390/molecules26226940] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/11/2021] [Accepted: 11/15/2021] [Indexed: 02/05/2023] Open
Abstract
Edible flowers are becoming very popular, as consumers are seeking healthier and more attractive food products that can improve their diet aesthetics and diversify their dietary sources of micronutrients. The great variety of flowers that can be eaten is also associated with high variability in chemical composition, especially in bioactive compounds content that may significantly contribute to human health. The advanced analytical techniques allowed us to reveal the chemical composition of edible flowers and identify new compounds and effects that were not known until recently. Considering the numerous species of edible flowers, the present review aims to categorize the various species depending on their chemical composition and also to present the main groups of compounds that are usually present in the species that are most commonly used for culinary purposes. Moreover, special attention is given to those species that contain potentially toxic or poisonous compounds as their integration in human diets should be carefully considered. In conclusion, the present review provides useful information regarding the chemical composition and the main groups of chemical compounds that are present in the flowers of the most common species.
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Affiliation(s)
- Eleomar de O. Pires
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Francesco Di Gioia
- Department of Plant Science, The Pennsylvania State University, University Park, PA 16802, USA;
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Via Universita 100, 80055 Portici, Italy;
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (E.d.O.P.J.); (I.C.F.R.F.); (C.C.)
| | - Spyridon A. Petropoulos
- Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 38446 Volos, Greece
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Chen X, Zhang M, Teng X, Mujumdar AS. Recent Progress in Modeling 3D/4D Printing of Foods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09297-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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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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Zartha Sossa JW, Orozco GL, García Murillo LM, Peña Osorio M, Sánchez Suarez N. Infrared Drying Trends Applied to Fruit. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.650690] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Aims: This article seeks to identify the main products to which drying is applied, mainly by infrared, as well as the mathematical models used to evaluate a product.Background: The drying of agro-industrial products is a very important unitary operation to avoid post-harvest losses.Objective: This article looks to respond to the following questions: Which raw materials are subjected to far-infrared drying? What are the mathematical models used in the application of far-infrared?Method: To identify the most focused articles on the topic, we worked with the search equation “TITLE-ABS-KEY (‘infrared drying’) AND fruits AND [LIMIT-TO (SUBJAREA, ‘AGRI’) OR LIMIT-TO (SUBJAREA, ‘ENGI’)],” which was run in the Scopus database for scientific articles.Result: After knowing the different technologies, more than 23 applications in agro-industrial products were identified. In these applications, it is observed how quality is one of the most important factors in the preservation of dehydrated products; far-infrared drying helps retain sensory quality in products such as sweet potatoes, grapes, Cordyceps militaris, and mangoes.Conclusion: A common factor that could be found from the articles and patents was the application of this infrared drying technique in fruits and vegetables with high water content, such as kiwi, chives, and mushroom varieties. These articles and patents based their studies on optimizing the technique by varying drying times, temperatures, and pressures, even sometimes combining different drying techniques—all to preserve the organoleptic characteristics of the product, avoiding damage to thermolabile compounds and obtaining a dry food of very good quality, performance, and characteristics.
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Barani YH, Zhang M, Wang B. Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00701-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Ghazal AF, Zhang M, Bhandari B, Chen H. Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus. Food Res Int 2021; 142:110215. [PMID: 33773693 DOI: 10.1016/j.foodres.2021.110215] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 01/19/2021] [Accepted: 02/02/2021] [Indexed: 02/07/2023]
Abstract
This study aimed to investigate 4D changes in colors and flavors of 3D-printed healthy food products in response to an external or internal pH stimulus. The formulations obtained by 3D printing of multi-smart materials, comprised of the combination of red cabbage juice, vanillin powder, potato starch and different fruit juices were used. 3D printing ability of red cabbage juice and vanillin powder affected by different potato starch concentrations was first studied. Then, changes in color, texture, flavor (by E-nose) and taste (by E-tongue) induced by the stimulus were determined. Results revealed that the color of the 3D-printed product changed from blue (control sample) to red, purple, violet, blue, blue-green, and green-yellow colors when sprayed with pH solutions of 2, 3-4, 5-6, 7, 8-9, and 10, respectively. In addition, clear differences in aroma and taste profiles among pH samples were detected. Moreover, dried 4D product samples exhibited color and anthocyanins stability when stored in ambient temperature for three weeks. This study is important for manufacturing new healthy 3D-printed food products with desired and attractive sensory characteristics, which can be particularly significant to people with poor appetite.
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Affiliation(s)
- Ahmed Fathy Ghazal
- State Key Laboratory of Food Science and Technology, Jiangnan University, 14122 Wuxi, China; Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 14122 Wuxi, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 14122 Wuxi, China
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A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110318] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Hnin KK, Zhang M, Devahastin S, Wang B. Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02486-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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