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Roppolo P, Buzzanca C, D’Amico A, Culmone A, Tinebra I, Passafiume R, Bonacci S, Farina V, Di Stefano V. Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders. Foods 2024; 13:2402. [PMID: 39123593 PMCID: PMC11311349 DOI: 10.3390/foods13152402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2024] [Revised: 07/26/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits.
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Affiliation(s)
- Pasquale Roppolo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90133 Palermo, Italy; (P.R.); (A.C.); (I.T.); (R.P.); (V.F.)
| | - Carla Buzzanca
- Department of Biological, Chemical, and Pharmaceutical Sciences and Technologies, University of Palermo, 90133 Palermo, Italy; (A.D.); (V.D.S.)
| | - Angela D’Amico
- Department of Biological, Chemical, and Pharmaceutical Sciences and Technologies, University of Palermo, 90133 Palermo, Italy; (A.D.); (V.D.S.)
| | - Alessandra Culmone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90133 Palermo, Italy; (P.R.); (A.C.); (I.T.); (R.P.); (V.F.)
| | - Ilenia Tinebra
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90133 Palermo, Italy; (P.R.); (A.C.); (I.T.); (R.P.); (V.F.)
| | - Roberta Passafiume
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90133 Palermo, Italy; (P.R.); (A.C.); (I.T.); (R.P.); (V.F.)
| | - Sonia Bonacci
- Department of Health Sciences, University Magna Græcia of Catanzaro, Germaneto, 88100 Catanzaro, Italy
| | - Vittorio Farina
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, 90133 Palermo, Italy; (P.R.); (A.C.); (I.T.); (R.P.); (V.F.)
| | - Vita Di Stefano
- Department of Biological, Chemical, and Pharmaceutical Sciences and Technologies, University of Palermo, 90133 Palermo, Italy; (A.D.); (V.D.S.)
- National Biodiversity Future Center (NBFC), 90133 Palermo, Italy
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Nudar J, Roy M, Ahmed S. Combined osmotic pretreatment and hot air drying: Evaluation of drying kinetics and quality parameters of adajamir ( Citrus assamensis). Heliyon 2023; 9:e19545. [PMID: 37681143 PMCID: PMC10480652 DOI: 10.1016/j.heliyon.2023.e19545] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 08/22/2023] [Accepted: 08/25/2023] [Indexed: 09/09/2023] Open
Abstract
Adajamir (Citrus assamensis) is a highly perishable but nutritional fruit. Hot air drying is ubiquitous in food preservation but not quality friendly. However, drying pretreatments play an indispensable role preserving fruits and vegetables. The aim of this study was, therefore, to reveal the hot air drying kinetics of osmotically pretreateated adajamir and investigate the quality parameters (total phenolic contents, antioxidant capacity, and vitamin C). Adajamir slices were subjected to osmotic pretreatment (10% sucrose, 10% fructose, and 2% NaCl), subsequently, dried in a hot air dryer at 50 °C, 30% relative humidity (RH), and with a velocity of 1 ms-1. The drying kinetics were studied using three mathematical models: Newtonian model, Henderson and Pabis model, and Page model. The result depicted that effective diffusivity was highest (9.5 ± 0.2a × 10-6 m2s-1) in untreated samples compared to the treated samples, and the Page model was the one with the best fitness to explain the drying behavior. Regarding quality, the pretreatments provided better retention of all quality parameters compared to the untreated samples. In addition, osmotic treatment with sucrose had the best quality retention capability. The study will contribute to the optimization of thermal processing parameters in fruit dehydration. Eventually, this research will expedite future research pertinent to innovative combined drying techniques of citrus fruit.
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Affiliation(s)
- J. Nudar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - M. Roy
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - S. Ahmed
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
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Nunta R, Khemacheewakul J, Sommanee S, Mahakuntha C, Chompoo M, Phimolsiripol Y, Jantanasakulwong K, Kumar A, Leksawasdi N. Extraction of gymnemic acid from Gymnema inodorum (Lour.) Decne. leaves and production of dry powder extract using maltodextrin. Sci Rep 2023; 13:11193. [PMID: 37433848 PMCID: PMC10336054 DOI: 10.1038/s41598-023-38305-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Accepted: 07/06/2023] [Indexed: 07/13/2023] Open
Abstract
The aim of the present study was to maximize the extraction of gymnemic acid (GA) from Phak Chiang Da (PCD) leaves, an indigenous medicinal plant used for diabetic treatment in Northern Thailand. The goal was to overcome the low concentration of GA in the leaves, which limits its applications among a larger population and develop a process to produce GA-enriched PCD extract powder. The solvent extraction method was employed to extract GA from PCD leaves. The effect of ethanol concentration and extraction temperature were investigated to determine the optimum extraction conditions. A process was developed to produce GA-enriched PCD extract powder, and its properties were characterized. In addition, color analysis (L*, a*, and b*) was performed to evaluate the overall appearance of the PCD extract powder. Antioxidant activity assay was conducted to assess the ability of the PCD extract powder to neutralize DPPH free radicals. The results showed that the concentration of 50% (v/v) ethanol at 70 °C for 2 h resulted in a higher GA concentration of 8307 mg/kg from dried PCD leaves. During the drying process, the use of maltodextrin at a concentration of 0.5% (w/v) was found to produce PCD extract powder with the maximum GA concentration. The color analysis revealed that the PCD extract powder had a dark greenish tint mixed with yellow. The antioxidant activity assay showed that 0.1 g of PCD extract powder was able to neutralize 75.8% of DPPH free radicals. The results concluded that PCD extract powder could potentially be used as a source of nutraceuticals or as a functional food ingredient. These findings suggest the potential value of GA-rich PCD extract powder in various applications in the pharmaceutical, nutraceutical, or food industries.
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Affiliation(s)
- Rojarej Nunta
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG) & Bioprocess Research Cluster (BRC), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Division of Food Innovation and Business, Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang, 52100, Thailand
| | - Julaluk Khemacheewakul
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG) & Bioprocess Research Cluster (BRC), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Sumeth Sommanee
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG) & Bioprocess Research Cluster (BRC), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Chatchadaporn Mahakuntha
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG) & Bioprocess Research Cluster (BRC), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Mayuree Chompoo
- Division of Food Innovation and Business, Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang, 52100, Thailand
| | - Yuthana Phimolsiripol
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG) & Bioprocess Research Cluster (BRC), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Kittisak Jantanasakulwong
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG) & Bioprocess Research Cluster (BRC), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Anbarasu Kumar
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG) & Bioprocess Research Cluster (BRC), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
- Department of Biotechnology, Periyar Maniammai Institute of Science & Technology, Thanjavur, 613403, India.
| | - Noppol Leksawasdi
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG) & Bioprocess Research Cluster (BRC), School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
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Tallarita AV, Vecchietti L, Golubkina NA, Sekara A, Cozzolino E, Mirabella M, Cuciniello A, Maiello R, Cenvinzo V, Lombardi P, Caruso G. Effects of Plant Biostimulation Time Span and Soil Electrical Conductivity on Greenhouse Tomato 'Miniplum' Yield and Quality in Diverse Crop Seasons. PLANTS (BASEL, SWITZERLAND) 2023; 12:1423. [PMID: 37050049 PMCID: PMC10097048 DOI: 10.3390/plants12071423] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/13/2023] [Accepted: 03/21/2023] [Indexed: 06/19/2023]
Abstract
Biostimulants help plants cope with environmental stresses and improve vegetable yield and quality. This study was conducted to determine the protein hydrolysate (PH) effect of three different durations (weekly applications: three, six, or nine times plus an untreated control) in factorial combination with four soil electrical conductivities (EC: 1.5, 3.0, 4.5, or 6.0 mS·cm-1) on yield, fruit quality, and elemental composition of tomato 'miniplum' grown in a greenhouse. Fruit yield was best affected, during the summer, by six and nine biostimulant applications at EC 3.0 mS·cm-1, and in the same season, the six treatments led to the highest fruit number with no difference compared to nine applications; during the winter, the three and six treatments improved the mentioned variables at each EC level. Fruits' dry residue and Brixo were positively affected by biostimulation both in summer and winter. In summer, the 6.0 mS·cm-1 EC led to the highest dry residue and Brixo values, though the latter did not show any significant difference compared to 4.5 mS·cm-1; in winter, the best results corresponded to 4.5 and 6.0 mS·cm-1. A higher beneficial effect of PH on fruit antioxidant status, i.e., lycopene, polyphenols, ascorbic acid levels, and lipophilic (LAA) and hydrophilic (HAA) activity, was recorded in winter compared with summer. Positive correlations between polyphenols and LAA, as well as ascorbic acid content and HAA were found for all EC and PH treatments. Most of the mineral elements tested demonstrated concentration stability, whereas the highest EC decreased P, Mg, Cu, and Se accumulation. The opposite effect was shown by PH application on Se and Mn levels, with P tending to increase. The concentrations of Fe, Zn, and Cu were the lowest under the longest duration of PH supply. These results further confirm the essential role of plant biostimulation in enhancing tomato yield and quality, with a particular focus on the treatment duration.
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Affiliation(s)
- Alessio V. Tallarita
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | | | - Nadezhda A. Golubkina
- Analytical Laboratory Department, Federal Scientific Vegetable Center, Odintsovo District, Vniissok, Selectsionnaya 14, Moscow 143072, Russia
| | - Agnieszka Sekara
- Department of Horticulture, Faculty of Biotechnology and Horticulture, University of Agriculture, 31-120 Krakow, Poland
| | - Eugenio Cozzolino
- Council for Agricultural Research and Economics (CREA)—Research Center for Cereal and Industrial Crops, 81100 Caserta, Italy
| | - Massimo Mirabella
- Centro Studi Isvam, Association for Innovation and Development of Sustainable Mediterranean Agriculture, 90121 Palermo, Italy
| | - Antonio Cuciniello
- Council for Agricultural Research and Economics (CREA)—Research Center for Cereal and Industrial Crops, 81100 Caserta, Italy
| | - Roberto Maiello
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Vincenzo Cenvinzo
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Pasquale Lombardi
- Research Center for Vegetable and Ornamental Crops, 84098 Pontecagnano Faiano, Italy
| | - Gianluca Caruso
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
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Wang Y, Zhang L, Yu X, Zhou C, Yagoub AEA, Li D. A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2187060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abu ElGasim Ahmed Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Dajing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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6
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Li W, Zhang Y, Deng H, Yuan H, Fan X, Yang H, Tan S. In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods. Food Chem X 2023; 18:100633. [PMID: 36968311 PMCID: PMC10034266 DOI: 10.1016/j.fochx.2023.100633] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 02/18/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
This study aims to examine the effects of various drying methods, namely vacuum freeze drying (VFD), vacuum drying (VD), hot air drying (HAD), sun drying (SD), and air-impingement jet drying (AIJD), on in vitro and in vivo bioaccessibility of red radish anthocyanins. By color parameters, VFD- and AIJD-dried red radish showed redder color to HAD-, SD-, and VD-dried red radish. SEM images of dried red radish showed multiple holes and loose interior structure. Forty-six anthocyanins were identified in red radish. Original, in vitro and in vivo digestive samples from VFD-dried red radish contained more anthocyanins and were more bioaccessibility than fresh and other dried red radishes. In vitro and in vivo research revealed that dried red radish showed weaker and stronger FRAP and ABTS·+ scavenging activities than fresh red radish. Colon content of mice had significantly higher FRAP and ABTS·+ scavenging activities than the stomach, small intestine, and cecum contents.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
- Corresponding authors at: 16 Juxian Road, Fuling District, Chongqing, China.
| | - Yaxi Zhang
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Hanlu Deng
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
| | - Hong Yuan
- Medical School, Xi'an Peihua University, Xi'an, Shaanxi 710125, China
| | - Xin Fan
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404000, China
| | - Hongyan Yang
- School of Aerospace Medicine, Air Force Medical University, Xi’an 710032, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing 408100, China
- Corresponding authors at: 16 Juxian Road, Fuling District, Chongqing, China.
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Waghmare R, Munekata PES, Kumar M, Moharir SR, Yadav R, Dhama K, Lorenzo JM. Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce. Food Chem 2023; 419:136039. [PMID: 37004369 DOI: 10.1016/j.foodchem.2023.136039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/08/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.
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Affiliation(s)
- Roji Waghmare
- College of Food Technology, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Yavatmal 445001, Maharashtra, India
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Researchon Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA
| | - Sona R Moharir
- Chemical Engineering Department, Bharati Vidyapeeth College of Engineering, Navi Mumbai, India
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune, India
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar-243122, Bareilly, Uttar Pradesh, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain.
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8
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Monitoring Visual Properties of Food in Real Time During Food Drying. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09334-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/23/2023]
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9
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Chaves RPF, de Araújo AL, Lopes AS, Pena RDS. Convective Drying of Purple Basil ( Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process. PLANTS (BASEL, SWITZERLAND) 2022; 12:127. [PMID: 36616256 PMCID: PMC9824209 DOI: 10.3390/plants12010127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/11/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.
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Affiliation(s)
- Rosane Patricia Ferreira Chaves
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Adriano Lucena de Araújo
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Alessandra Santos Lopes
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Rosinelson da Silva Pena
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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10
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Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet ( Beta vulgaris L.) Leaves. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228110. [PMID: 36432211 PMCID: PMC9697780 DOI: 10.3390/molecules27228110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/16/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022]
Abstract
To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to determine the individual and combined effects of the sample preparation method and UAE. In all the freeze-dried samples, the specific activity of PPO decreased significantly (p ≤ 0.05). Freeze-drying significantly increased (p ≤ 0.05) the fiber and essential FA contents of SBLs. The FA profile of SBLs revealed that they are rich sources of oleic, linoleic, and α-linolenic acids. Although freeze-drying changed the contents of most AAs insignificantly, lysine increased significantly from 7.06 ± 0.46% to 8.32 ± 0.38%. The aqueous UAE of the freeze-dried samples without LN pretreatment yielded the most optimal total phenolic content (TPC) (69.44 ± 0.15 mg gallic acid equivalent/g dry matter (mg GAE/g DM)) and excellent antioxidant activities. Thus, combining freeze-drying with the aqueous UAE method could be proposed as a sustainable strategy for extracting bioactive compounds from food by-products.
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11
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Phuon V, Ramos IN, Brandão TRS, Silva CLM. Assessment of the impact of drying processes on orange peel quality characteristics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13794] [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]
Affiliation(s)
- Vichearavann Phuon
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali Università degli Studi della Basilicata Potenza Potenza Italy
| | - Inês N. Ramos
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Teresa R. S. Brandão
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Cristina L. M. Silva
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
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12
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Application of chlorine dioxide-based hurdle technology to improve microbial food safety–A review. Int J Food Microbiol 2022; 379:109848. [DOI: 10.1016/j.ijfoodmicro.2022.109848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/31/2022] [Accepted: 07/20/2022] [Indexed: 11/21/2022]
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13
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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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14
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Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01155-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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CONTRERAS-LÓPEZ E, JAIMEZ-ORDAZ J, UGARTE-BAUTISTA I, RAMÍREZ-GODÍNEZ J, GONZÁLEZ-OLIVARES LG, GARCÍA-CURIEL L, PÉREZ-FLORES JG. Use of image analysis to determine the shelf-life of an apple compote with wine. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.04122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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16
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Macchioni V, Picchi V, Carbone K. Hop Leaves as an Alternative Source of Health-Active Compounds: Effect of Genotype and Drying Conditions. PLANTS 2021; 11:plants11010099. [PMID: 35009102 PMCID: PMC8747731 DOI: 10.3390/plants11010099] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 11/30/2021] [Accepted: 12/22/2021] [Indexed: 01/15/2023]
Abstract
In hop cultivation, one-third of the crop is a valuable product (hop cones), and two-thirds is unexploited biomass, consisting mainly of leaves and stems, which, in a circular economy approach, can be recovered and, once stabilized, supplied to industrial sectors, such as cosmetics, pharmaceuticals and phytotherapy, with high added value. In this regard, this study aimed to investigate the effects of two different drying methods: oven drying (OD) at 45 °C and freeze-drying (FD), on the overall nutraceutical profile (i.e., total phenols, total flavans and total thiols), pigment content (i.e., carotenoids and chlorophylls) and the antioxidant potential of leaves from five different Humulus lupulus varieties grown in central Italy. Moreover, attenuated total reflectance infrared (ATR-FTIR) spectroscopy was applied to dried leaf powders to study the influence of both the variety and treatment on their molecular fingerprints. The spectral data were then analyzed by principal component analysis (PCA), which was able to group the samples mainly based on the applied treatment. Considering the overall phytochemical profile, FD appeared to be the most suitable drying method, while OD provided higher carotenoid retention, depending on the genotype considered. Finally, unsupervised chemometric tools (i.e., PCA and hierarchical clustering) revealed that the two main clusters contained subclusters based on the drying treatment applied; these subgroups were related to the susceptibility of the variety to the drying conditions studied.
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Affiliation(s)
- Valentina Macchioni
- CREA-Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy;
| | - Valentina Picchi
- CREA-Research Centre for Engineering and Agro-Food Processing, Via G. Venezian 26, 20133 Milan, Italy;
| | - Katya Carbone
- CREA-Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy;
- Correspondence:
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17
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Kowalska H, Marzec A, Domian E, Kowalska J, Ciurzyńska A, Galus S. Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review. Compr Rev Food Sci Food Saf 2021; 20:5641-5674. [PMID: 34698434 DOI: 10.1111/1541-4337.12837] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 07/21/2021] [Accepted: 08/19/2021] [Indexed: 11/29/2022]
Abstract
Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described. Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing pro-healthy snacks are emphasized.
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Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Jolanta Kowalska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
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18
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Lu Y, Kong X, Zhang J, Guo C, Qu Z, Jin L, Wang H. Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods. Front Nutr 2021; 8:737521. [PMID: 34676235 PMCID: PMC8523835 DOI: 10.3389/fnut.2021.737521] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 08/23/2021] [Indexed: 11/25/2022] Open
Abstract
The fruit of Lycium ruthenicum (LRF), known as black wolfberry, is a medicinal and edible fruit. The fresh LRF is perishable and has only about 3 days of shelf life. Drying could prolong the shelf life of LRF. However, it could imply physical changes and chemical modification. This study evaluated the effect of sun drying (SD), hot air drying (HD), and freeze drying (FD) on the appearance characteristics, moisture content, bioactive compounds, amino acid composition, and antioxidant activity of LRF. The results showed that LRF dried by FD was round, expansive, fragile, and maintained the largest amount of appearance traits among the three drying methods. Drying methods had a significant effect on phytochemical content and antioxidant activity of LRF (P < 0.05). Principal component analysis (PCA) showed that procyanidin content (PAC), asparagine (Asn), total phenolic content (TPC), total anthocyanin content (TAC), and moisture content were the main sources of the difference in LRF dried by different methods. The characteristic of LRF in FD was low moisture content, and high TPC, Asn, PAC, and TAC. Sun drying was opposite to FD. Hot air drying was high TPC and low TAC content. The quality of LRF was in the order of FD > HD > SD based on comprehensive evaluation of the phytochemical component content and antioxidant capacity. Additionally, the water temperature and soaking time had different antioxidant activity effect on LRF dried by different methods. These findings will provide useful information for production and utilization of LRF.
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Affiliation(s)
- Youyuan Lu
- College of Pharmacy, Ningxia Medical University, Yinchuan, China.,Ningxia Engineering and Technology Research Center for Modernization of Regional Characteristic Traditional Chinese Medicine, Ningxia Medical University, Yinchuan, China
| | - Xiangfeng Kong
- College of Pharmacy, Ningxia Medical University, Yinchuan, China
| | - Juanhong Zhang
- College of Pharmacy, Ningxia Medical University, Yinchuan, China
| | - Chao Guo
- Ningxia Super-Kernel Health Management Technology Co., Ltd, Yinchuan, China
| | - Zhuo Qu
- College of Pharmacy, Ningxia Medical University, Yinchuan, China
| | - Ling Jin
- School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou, China.,Northwest Collaborative Innovation Center for Traditional Chinese Medicine, Lanzhou, China
| | - Hanqing Wang
- College of Pharmacy, Ningxia Medical University, Yinchuan, China.,Ningxia Engineering and Technology Research Center for Modernization of Regional Characteristic Traditional Chinese Medicine, Ningxia Medical University, Yinchuan, China.,Key Laboratory of Hui Ethnic Medicine Modernization, Ministry of Education, Ningxia Medical University, Yinchuan, China
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19
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Study on the drying kinetics and quality parameters of osmotic pre-treated dried Satkara (Citrus macroptera) fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01177-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
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21
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Dadan M, Tylewicz U, Tappi S, Rybak K, Witrowa-Rajchert D, Dalla Rosa M. Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/141430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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22
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Nayak PK, Chandrasekar CM, Haque A, Kesavan RK. Influence of pre‐treatments on the degradation kinetics of chlorophylls in morisa xak (
Amaranthus caudatus
) leaves after microwave drying. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
| | | | - Anbarul Haque
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
| | - Radha Krishnan Kesavan
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
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23
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Tuly SS, Mahiuddin M, Karim A. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutr 2021; 63:1877-1900. [PMID: 34459302 DOI: 10.1080/10408398.2021.1969533] [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: 10/20/2022]
Abstract
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.
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Affiliation(s)
- Sumaiya Sadika Tuly
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Md Mahiuddin
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Azharul Karim
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
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24
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Márquez-Cardozo CJ, Caballero-Gutiérrez BL, Ciro-Velázquez HJ, Restrepo-Molina DA. Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin ( Cucurbita maxima). Heliyon 2021; 7:e06802. [PMID: 33948517 PMCID: PMC8080050 DOI: 10.1016/j.heliyon.2021.e06802] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/14/2020] [Accepted: 04/10/2021] [Indexed: 11/20/2022] Open
Abstract
The study was carried out to assess fresh slices and thermally pretreated pumpkin (Cucurbita maxima) dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C. The drying kinetics and quality attributes of the dried product were determined, and results indicated that the modified Page model was the best fit, with activation energies of 29.47 kJ mol-1 and 16.06 kJ mol-1 for drying fresh and thermally pretreated slices, respectively. A significant effect (p < 0.05) related to thermal pretreatment and temperature was evidenced on the physicochemical properties. The fresh pulp powders presented the following ranges of moisture and color (ΔE), 7.10%-8.31% w.b.; 21.23-25.23, respectively, and for the pretreated pulp powders, they were 8.94%-11.54% w.b., and from 19.00- 28.30, respectively. There were no significant effects on the techno-functional properties in the powders; cold water solubility was 5.36%-6.46%, water absorption capacity was 3.42-6.52 g/g, and oil absorption capacity was 1.00-1.30 g/g. The carbohydrate and fiber contents significantly decreased in the pretreated powder. An increase in antioxidant activity was found in fresh and thermally pretreated pulp powder at a temperature of 70 °C, presenting values between 2.23-2.98 μmol Trolox equivalent g-1d.b. evaluated by the DPPH method and between 40.48-45.92 μmol Trolox equivalent g-1d.b. by ABTS, and no significant differences (p > 0.05) were determined after pulp pretreatment. The total content of carotenoids presented retention percentages for fresh pulp powders of 52.09%, 41.92%, 30.55%, and 22.79%, while for pretreated pulp powders, they were 30.67%, 32.86%, 24.84%, and 14.71% when dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C, respectively. The powders obtained from heat-pretreated pumpkin pulp showed significant differences (p < 0.05) in physicochemical characteristics and total carotenoids, but they were not found (p > 0.05) in the techno-functional properties and antioxidant activity evaluated by the DPPH and ABTS methods.
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Affiliation(s)
- Carlos J. Márquez-Cardozo
- Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Departamento de Ingeniería Agrícola y Alimentos, Medellín, Colombia
| | - Birina L. Caballero-Gutiérrez
- Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Departamento de Ingeniería Agrícola y Alimentos, Medellín, Colombia
| | - Héctor J. Ciro-Velázquez
- Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Departamento de Ingeniería Agrícola y Alimentos, Medellín, Colombia
| | - Diego A. Restrepo-Molina
- Universidad Nacional de Colombia, Facultad de Ciencias Agrarias, Departamento de Ingeniería Agrícola y Alimentos, Medellín, Colombia
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25
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Bakhshipour A, Zareiforoush H, Bagheri I. Mathematical and intelligent modeling of stevia ( Stevia Rebaudiana) leaves drying in an infrared-assisted continuous hybrid solar dryer. Food Sci Nutr 2021; 9:532-543. [PMID: 33473314 PMCID: PMC7802544 DOI: 10.1002/fsn3.2022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 12/04/2022] Open
Abstract
Drying characteristics of stevia leaves were investigated in an infrared (IR)-assisted continuous-flow hybrid solar dryer. Drying experiments were conducted at the inlet air temperatures of 30, 40, and 50°C, air inlet velocities of 7, 8, and 9 m/s, and IR lamp input powers of 0, 150, and 300 W. The results indicated that inlet air temperature and IR lamp input power had significant effect on drying time (p < .05). A comparative study was performed among mathematical, Artificial Neural Networks (ANNs), and Adaptive Neuro-Fuzzy System (ANFIS) models for predicting the experimental moisture ratio (MR) of stevia leaves during the drying process. The ANN model was the most accurate MR predictor with coefficient of determination (R2), root mean squared error (RMSE), and chi-squared error (χ2) values of 0.9995, 0.0005, and 0.0056, respectively, on test dataset. These values of the ANFIS model on test dataset were 0.9936, 0.0243, and 0.0202, respectively. Among the mathematical models, the Midilli model was the best-fitted model to experimental MR values in most of the drying conditions. It was concluded that artificial intelligence modeling is an effective approach for accurate prediction of the drying kinetics of stevia leaves in the continuous-flow IR-assisted hybrid solar dryer.
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Affiliation(s)
- Adel Bakhshipour
- Department of Agricultural Mechanization EngineeringFaculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Hemad Zareiforoush
- Department of Agricultural Mechanization EngineeringFaculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Iraj Bagheri
- Department of Agricultural Mechanization EngineeringFaculty of Agricultural SciencesUniversity of GuilanRashtIran
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Mohammadi X, Deng Y, Matinfar G, Singh A, Mandal R, Pratap-Singh A. Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots. Foods 2020; 9:foods9101464. [PMID: 33066677 PMCID: PMC7602416 DOI: 10.3390/foods9101464] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/12/2020] [Accepted: 10/12/2020] [Indexed: 11/16/2022] Open
Abstract
Radiant Energy Vacuum (REV)-dried broccoli, oranges, and carrots prepared by the optimal drying protocols determined in this study were compared to the freeze-dried and air-dried samples based on the nutritional values before and after drying. An accelerated shelf-life study for REV-dried broccoli, oranges, and carrots was also conducted. For all the samples, REV drying significantly shortened the processing time. The REV-dried samples had much higher retention of the nutritional values (vitamin C, β-carotene) compared to the conventional air-drying process, and the values were also competitive to those of the freeze-dried samples. Although freeze-drying resulted in the best rehydration property, the REV-dried samples still earned the highest scores in the sensory test. In the accelerated shelf-life study conducted on the REV-dried samples, the moisture content and water activity stayed at the same level, but the nutritional values showed a downward trend. The sensory properties fluctuated in the shelf-life but still gained positive feedback from the panelists. Moreover, the testing method for β-carotene content was uniquely designed in this project and could be a semi-quantitative method to refer to.
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Affiliation(s)
- Xanyar Mohammadi
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (X.M.); (Y.D.); (A.S.); (R.M.)
| | - Yuhao Deng
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (X.M.); (Y.D.); (A.S.); (R.M.)
| | - Golshan Matinfar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran;
| | - Anika Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (X.M.); (Y.D.); (A.S.); (R.M.)
| | - Ronit Mandal
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (X.M.); (Y.D.); (A.S.); (R.M.)
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; (X.M.); (Y.D.); (A.S.); (R.M.)
- Correspondence: ; Tel.: +1-604-822-5944
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27
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Kruger J, Taylor JRN, Ferruzzi MG, Debelo H. What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. Compr Rev Food Sci Food Saf 2020; 19:3618-3658. [PMID: 33337067 DOI: 10.1111/1541-4337.12624] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/18/2020] [Accepted: 08/03/2020] [Indexed: 12/30/2022]
Abstract
Food-to-food fortification (FtFF) is an emerging food-based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review has proposed a working definition of FtFF. Comparison with other main food-based strategies clearly differentiates FtFF as an emerging strategy with the potential to address multiple micronutrient deficiencies simultaneously, with little dietary change required by consumers. A review of literature revealed that despite the limited number of studies (in vitro and in vivo), the diversity of food-based fortificants investigated and some contradictory data, there are promising fortificants, which have the potential to improve the amount of bioavailable iron, zinc, and provitamin A from starchy staple foods. These fortificants are typically fruits and vegetables, with high mineral as well as ascorbic acid and β-carotene contents. However, as the observed improvements in micronutrient bioavailability and status are relatively small, measuring the positive outcomes is more likely to be impactful only if the FtFF products are consumed as regular staples. Considering best practices in implementation of FtFF, raw material authentication and ingredient documentation are critical, especially as the contents of target micronutrients and bioavailability modulators as well as the microbiological quality of the plant-based fortificants can vary substantially. Also, as there are only few developed supply chains for plant-based fortificants, procurement of consistent materials may be problematic. This, however, provides the opportunity for value chain development, which can contribute towards the economic growth of communities, or hybrid approaches that leverage traditional premixes to standardize product micronutrient content.
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Affiliation(s)
- Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina
| | - Hawi Debelo
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina
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28
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Wang C, Zhang B, Song L, Li P, Hao Y, Zhang J. Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products. Food Res Int 2020; 132:109055. [DOI: 10.1016/j.foodres.2020.109055] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 01/27/2020] [Accepted: 01/31/2020] [Indexed: 12/20/2022]
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30
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Drying Characteristics of Dracocephalum moldavica Leaves: Drying Kinetics and Physicochemical Properties. Processes (Basel) 2020. [DOI: 10.3390/pr8050509] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The aim of the study was to determine the effect of the method and temperature of the sublimation, vacuum and convective drying process on the kinetics of dehydration of the Moldovan dragonhead leaves, as well as on the physical and chemical properties, such as color coordinates, total content of phenolic compounds, antioxidant capacity, total monomeric anthocyanins content, total flavonoids content and content of essential oils. It was shown that the kinetics of the sublimation and vacuum drying process are best described by the logarithmic and Page models. Sublimation and vacuum drying were characterized by comparable process times. An increase in drying temperature caused a decrease in the content of phenolic compounds and antioxidant activity of the dried material and a significant change in the composition of essential oils. The lowest brightness of the dried material and the lowest color saturation was found after sublimation drying at 20 °C. The highest dried material quality was found in case of convective and sublimation drying at 20 °C.
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Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu-Ansah P, Zhou C. Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2585-2599. [PMID: 31975406 DOI: 10.1002/jsfa.10284] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 05/28/2023]
Abstract
BACKGROUND Most agricultural crops contain high moisture content (80-95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf-life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf-lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non-thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre-dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop Science, University of Ghana, Accra, Ghana
| | - Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing P. R., China
| | - Selorm Akaba
- Department of Agricultural Economics and Extension, School of Agriculture, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Xiaoqian Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Patrick Owusu-Ansah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
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Xu W, Cao X, Zhu G, Xia Z, Wang D. Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.12.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage. Food Chem Toxicol 2019; 134:110833. [DOI: 10.1016/j.fct.2019.110833] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 09/17/2019] [Accepted: 09/20/2019] [Indexed: 11/22/2022]
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Li L, Zhang M, Wang W. A novel low-frequency microwave assisted pulse-spouted bed freeze-drying of Chinese yam. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.09.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Technical Performance of an Inflatable Solar Dryer for Drying Amaranth Leaves in Kenya. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9163431] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The technical performance of an inflatable solar dryer (ISD) to dry amaranth leaves (Amaranthus spp.) was investigated. To handle the drying of lightweight materials, modification was made by adding an air deflector and trays inside the ISD. Computational performance of the ISD solar energy system was evaluated using MATLAB Simulink. The estimated air mass flow in the inlet of the ISD was 0.75 kg/s. Using computational fluid dynamics (CFD), the uniformity of air distribution in the ISD was evaluated. The solar radiation reported during good drying performance ranged between 510 and 950 W/m2. In a controlled charging system, a 100 Wp PV module typically generated voltage between 10.22 and 18.75 V. Drying conditions at temperatures of 40 °C or above were typically achieved in the ISD from 12:00 to 16:00. Temperature inside the ISD could reach up to 69.4 °C during the day and 13.4 °C during the night. The highest relative humidity of 97.4% was recorded during the night. Opening the ISD while mixing the product could lead to considerable heat loss. Fluctuation of solar radiation and shaded areas in the ISD appeared to be the major factors affecting the drying performance.
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Islam MZ, Saha T, Monalisa K, Hoque MM. Effect of starch edible coating on drying characteristics and antioxidant properties of papaya. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00215-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Nutritional Quality of Dry Vegetable Soups. Nutrients 2019; 11:nu11061270. [PMID: 31167496 PMCID: PMC6627832 DOI: 10.3390/nu11061270] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 05/26/2019] [Accepted: 06/02/2019] [Indexed: 12/17/2022] Open
Abstract
Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables. We also analyzed the nutritional composition of dry vegetable soups and compared these with published data on home-made and other soups. Dietary fiber, minerals, vitamins, and carotenoids in dry vegetables powders and soups were analyzed. Based on these data, a nutrient density score was calculated as measure of overall nutritional quality. Nutrient density scores for fresh and cooked vegetables, as well as home-made and other soups, were calculated based on the United Stated Department of Agriculture (USDA) and “Bundeslebensmittelschlüssel” (BLS) food composition data. The nutrient density scores of dry vegetable powders did not systematically differ from cooked vegetables. Nutrient contributions to European Food and Safety Authority (EFSA) dietary reference intakes per 250 mL serving of soup ranged from 11–45% for fiber; 3–23% for iron, magnesium, and zinc; 8–22% for potassium; 11–15% for vitamin A; 2–17% for B-vitamins; and 2–15% for vitamin K. The nutrient density scores of dry vegetable soups were in the same order of those of home-made and other soups. These data indicate that dry vegetable soups, like home-made soups, can deliver a significant part of recommended daily nutrient and vegetable intake.
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Irfan Febriansyah M, Sukarno S, Fardiaz D. KARAKTERISTIK MUTU FISIK TEKWAN KERING DENGAN RASIO IKAN BERBEDA. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.1.64] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying. AGRIENGINEERING 2019. [DOI: 10.3390/agriengineering1020016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The study aimed to investigate the mass transfer kinetics and nutritional quality during osmotic dehydration (OD) and air-drying of papaya. The papaya was osmotically pretreated by different concentrations of sugar solutions (40, 50 and 60 °Brix) and osmotic solution temperatures (35, 45 and 55 °C). The ratio of fruit to the solution was kept at 1:4 (w/v) and pretreated process duration varied from 0 to 240 min. The present study demonstrated that water loss and the solute gain rate increased with the increasing of osmotic solution temperature, concentration and time. Mass transfer kinetics of osmotically pretreated papaya cubes were investigated based on the Peleg’s and Penetration models. The Peleg model showed the best fitted for water loss and solute gain whereas the Penetration model best described the water loss during osmotic dehydration of papaya. Effective diffusivity of water and solute gain was estimated using the analytical solution of Fick’s law of diffusion. Average effective diffusivity of water loss and solute gain was obtained in the range from 2.25 × 10−9 to 4.31 × 10−9 m2/s and 3.01 × 10−9 to 5.61 × 10−9 m2/s, respectively. Osmotically pretreated samples were dried with a convective method at a temperature of 70 °C. The moisture content, water activity and shrinkage of the dried papaya were decreased when the samples pretreated with a higher concentration of the osmotic solution and greater process temperature. The results also indicated that the highest osmotic solution temperature of 55 °C with the lowest concentration of 40 °Brix resulted in a significant decrease in phenolic content, antioxidant activity, and vitamin C content while higher osmotic solution concentration of 60 °Brix and the lowest temperature of the process (35 °C) retained maximum bioactive compounds.
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Qadri OS, Srivastava AK, Yousuf B. Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology. Crit Rev Food Sci Nutr 2019; 60:1667-1676. [PMID: 30892056 DOI: 10.1080/10408398.2019.1588221] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Dehydration of foods is not simply a preservation technique in the present era, rather an important food processing operation which has many benefits in addition to enhancement of shelf life of foods. There are various methods of drying foods and most of them are unique in their own way. Liquid foods can be dried in many ways and foam mat drying is one such method which is being researched frequently for its potential use at commercial level. Foam mat drying has got almost all the features to be a commercially successful method of drying. It is a simple technique and has shown good results in drying of liquid foods with low glass transition temperature. Hybridization of this method has shown the results that make this technology look even more promising than the conventional one. Studies on freeze drying, vacuum drying and microwave drying of foam have indicated encouraging results with respect to drying kinetics and product quality. This review presents an overview of foam mat drying of foods. The procedure and technology of this method of drying have been summarized with an intention to make them easy to understand. The emphasis is, however, on the hybrid foam mat drying technology.
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Affiliation(s)
- Ovais Shafiq Qadri
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India.,Department of Bioengineering, Integral University, Lucknow, India
| | - Abhaya Kumar Srivastava
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India
| | - Basharat Yousuf
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India.,Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India
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Çağlayan D, Barutçu Mazı I. Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13679] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dilara Çağlayan
- Department of Food Engineering, Agricultural Faculty; Ordu University; Ordu 52200 Turkey
| | - Işıl Barutçu Mazı
- Department of Food Engineering, Agricultural Faculty; Ordu University; Ordu 52200 Turkey
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Fratianni A, Niro S, Alam M, Cinquanta L, Di Matteo M, Adiletta G, Panfili G. Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel. Int J Anal Chem 2017; 2017:6254793. [PMID: 29348752 PMCID: PMC5734003 DOI: 10.1155/2017/6254793] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Accepted: 09/11/2017] [Indexed: 11/25/2022] Open
Abstract
To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.
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Prosapio V, Norton I. Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.012] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Červenka L, Červenková Z, Velichová H. Is air-drying of plant-based food at low temperature really favorable? A meta-analytical approach to ascorbic acid, total phenolic, and total flavonoid contents. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1307389] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Pardubice, Czech Republic
| | - Zuzana Červenková
- Department of Clinical Subspecialities, Faculty of Health Studies, University of Pardubice, Pardubice, Czech Republic
| | - Helena Velichová
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomáš Baťa University in Zlín, Zlín, Czech Republic
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Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala). FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1678-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Abstract
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.
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