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Estrada-Girón Y, del Campo-Campos AM, Gutiérrez-García E, Fernández-Escamilla VV, Martínez-Chávez L, Jaime-Ornelas TJ. Composite Coatings Applied to Fresh and Blanched Chayote ( Sechium edule) and Modeling of the Drying Kinetics and Sorption Isotherms. Foods 2024; 13:1178. [PMID: 38672851 PMCID: PMC11049529 DOI: 10.3390/foods13081178] [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: 03/07/2024] [Revised: 04/01/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
Sustainable methods such as convective drying have regained interest in reducing the loss and waste of food produce. Combined with techniques like blanching and edible coatings, they could serve as useful tools in food processing development. Composite coatings comprising pectin, soy protein isolate, and xanthan gum were optimized using response surface methodology with the Box-Behnken design. This optimization aimed to investigate their effects on the moisture content, water activity, total color, and rehydration ratio of fresh and blanched chayote slices. Additionally, the study explored the modeling of the drying kinetics and sorption isotherms of chayote (Sechium edule) slices. Soy protein and xanthan gum were found to primarily influence the moisture content (ranging from 5.44% to 9.93%), and pectin influenced water activity (033 to 0.53) of the fresh-coated chayote, while pectin affected the aw (2.13-8.28) and rehydration of the blanch-coated chayote. The optimized formulations for both fresh and blanched chayote were utilized to assess the drying kinetics behavior and sorption isotherms. The best fit (R2: 0.996 to 0.999) was achieved with the parabolic model for thin-layer materials. Furthermore, the sorption isotherms of chayote displayed a Type IV behavior, with the BET model being the most suitable for describing the sorption behavior of materials with low water activity. The predicted values offer valuable data for optimizing processing conditions to enhance the quality and stability of dried chayote.
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Affiliation(s)
- Yokiushirdhilgilmara Estrada-Girón
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico; (A.M.d.C.-C.); (E.G.-G.)
| | - Angelina Martín del Campo-Campos
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico; (A.M.d.C.-C.); (E.G.-G.)
| | - Emmanuel Gutiérrez-García
- Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico; (A.M.d.C.-C.); (E.G.-G.)
| | - Víctor V. Fernández-Escamilla
- Departamento de Ciencias Tecnológicas, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Col. Lindavista, Ocotlán 47820, Jalisco, Mexico
| | - Liliana Martínez-Chávez
- Departamento de Farmacobiología, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán 1421, Col. Olímpica, Guadalajara 44430, Jalisco, Mexico;
| | - Teresa J. Jaime-Ornelas
- Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Camino Ramón Padilla Sánchez 2100, Zapopan 45200, Jalisco, Mexico;
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Kumar N, Sagar K, Seth N. Mathematical modelling and characterization of drying of pre-treated sweet corn ( Zea mays L.) kernels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3989-3996. [PMID: 36193370 PMCID: PMC9525531 DOI: 10.1007/s13197-022-05438-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2022] [Accepted: 03/17/2022] [Indexed: 06/16/2023]
Abstract
The pre-treated sweet corn samples were dried at temperatures of 55, 60, 65 and 70 °C and thin layer drying characteristics of sweet corn were assessed. Mathematical models were fitted and evaluated using R2, χ2, RMSE values. The effective diffusivities for the drying process were 4.32 × 10-10 to 1.08 × 10-9 m2/s and activation energies were 34.51 to 38.99 kJ/mol. Total sugar and ascorbic acid of dehydrated sweet corn kernels varied from 5.50 to 13.00 g/100 g and 3.30 to 10.50 mg/100 g respectively. The sample pre-treated with microwave blanching and dried at 70 °C obtained higher sensory score after rehydration, indicating suitability of the dehydrated sweet corn.
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Affiliation(s)
- Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
| | - Kachhadiya Sagar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
| | - Neeraj Seth
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat India
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WANG C, LU Y, AN X, TIAN S. Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.23222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Branco IG, Kikuchi TT, Argandoña EJS, Moraes ICF, Haminiuk CWI. Drying kinetics and quality of uvaia (Hexachlamys edulis
(O. Berg)) powder obtained by foam-mat drying. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13145] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ivanise Guilherme Branco
- Departamento de Ciências Biológicas; Universidade Estadual Paulista (UNESP); Assis SP 19806-900 Brazil
| | - Thatyana Tammy Kikuchi
- Departamento de Ciências Biológicas; Universidade Estadual Paulista (UNESP); Assis SP 19806-900 Brazil
| | | | | | - Charles Windson Isidoro Haminiuk
- Departamento de Tecnologia e Engenharia de Alimentos; Universidade Tecnológica Federal do Paraná (UTFPR); Campo Mourão PR 87301-899 Brazil
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