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Akter J, Hassan J, Rahman MM, Biswas MS, Khan HI, Rahman Rajib MM, Ahmed MR, Noor-E-Azam Khan M, Ahamed Hasan MF. Colour, nutritional composition and antioxidant properties of dehydrated carrot ( Daucus carota var . sativus) using solar drying techniques and pretreatments. Heliyon 2024; 10:e24165. [PMID: 38293496 PMCID: PMC10825429 DOI: 10.1016/j.heliyon.2024.e24165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 01/04/2024] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
Carrot is a seasonal perishable tuberous root vegetable which presents a preservation challenge owing to its elevated moisture content. Recently, carrot processing has received more attention because of its many health-promoting qualities and the reduction of postharvest losses in a cost-effective safe way. This study was designed to sort out the effective solar drying technique including pre-treatment that would retain the color and quality characteristics of dehydrated carrot. Carrot slices were subjected to dry using open sun drying (D1), solar drying long chimney (D2), solar drying short chimney (D3) and box solar drying (D4) techniques with the pretreatments of ascorbic acid 1 % (C3), citric acid 5 % (C4), potassium metabisulfite 1 % (C5) and potassium sodium tartrate 0.3 % (C6) before drying. Drying characteristics, nutritional attributes, phytochemicals and antioxidant of the dehydrated carrot samples were compared with the fresh sample and untreated (control) sample. Results showed that D4 was a good drying method to preserve nutritional quality with good appearance. Among the pretreatments, C5 and C4 resulted improved nutritional quality retention, enhanced visual acceptability and enriched antioxidant activities. PCA (Principal Component Analysis) and correlation matrix revealed that D4 with C5 retained the maximum amount of vitamin, minerals, total phenolic content, antioxidant and admirable dehydrated carrot color by inactivating enzymatic reaction. Therefore, box solar drying with potassium metabisulfite pretreatment would be very promising for functional carrot drying retaining acceptable color and nutrition composition.
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Affiliation(s)
- Jiasmin Akter
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Jahidul Hassan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - M. Mizanur Rahman
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Sanaullah Biswas
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Haider Iqbal Khan
- Department of Crop Botany, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Mijanur Rahman Rajib
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | | | - Md Noor-E-Azam Khan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
| | - Md Faisal Ahamed Hasan
- Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh
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Walawalkar AK, Poosarla VG, Shivshetty N. Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd. FOOD SCI TECHNOL INT 2023:10820132231177324. [PMID: 37218153 DOI: 10.1177/10820132231177324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Vegetables are owed to the restriction of seasonal availability and regional abundance; it becomes essential that vegetables are preserved safely during the off-season. These existing demands look for dried products with high nutritional and organoleptic properties similar to fresh products. This study aimed to investigate the effect of ultrasonication and blanching before hot air drying on the quality attributes of bitter gourd (Momordica charantia). Dried samples were rehydrated to find the efficiency of pre-treatment and physicochemical properties. M. charantia slices were pre-treated with ultrasonication and blanched and dried at two different temperatures, 50 °C and 60 °C. M. charantia pre-treated using ultrasonication and dried at 60 °C reduces the drying time to 50% and rehydration time to 40% compared to untreated samples. Physico-chemical analysis of ultrasonicated samples revealed to have better retention of moisture (dried - 3.6%, rehydrated - 88%), Colour ΔE (dried - 9.07, rehydrated - 1.6), ascorbic acid (dried - 513, rehydrated - 310 mg/100 g), phenol (dried - 302, rehydrated - 231 GAE mg/100 g) and β-carotene (dried - 68 µg/100 g, rehydrated - 39 µg/100 g) compared to blanching.
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Affiliation(s)
- Ankita Kishor Walawalkar
- Department of Microbiology and FST (Food Science & Technology), GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Venkata Giridhar Poosarla
- Department of Microbiology and FST (Food Science & Technology), GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Nagaveni Shivshetty
- Department of Microbiology and FST (Food Science & Technology), GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
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Aghajanzadeh S, Fayaz G, Soleimanian Y, Ziaiifar AM, Turgeon SL, Khalloufi S. Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastes. Compr Rev Food Sci Food Saf 2023; 22:4-45. [PMID: 36199175 DOI: 10.1111/1541-4337.13047] [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: 04/20/2022] [Revised: 08/03/2022] [Accepted: 08/31/2022] [Indexed: 02/07/2023]
Abstract
A significant amount of waste is annually generated worldwide by the supply chain of the food industry. Considering the population growth, the environmental concerns, and the economic opportunities, waste recovery is a promising solution to produce valuable and innovative ingredients for food and nonfood industries. Indeed, plant-based wastes are rich in dietary fibers (DF), which have relevant technical functionalities such as water/oil holding capacity, swelling capacity, viscosity, texture, and physiological properties such as antioxidant activity, cholesterol, and glucose adsorption capacities. Different drying technologies could be applied to extend the shelf life of fresh DF. However, inappropriate drying technologies or process conditions could adversely affect the functionalities of DF via the hornification phenomenon. Hornification is related to the formation of irreversible hydrogen bindings, van der Waals interactions, and covalent lactone bridges between cellulose fibrils during drying. This review aims to capitalize on the knowledge developed in the wood industry to tackle the hornification phenomenon occurring in the food industry. The mechanisms and the parameters affecting hornification as well as the mitigation strategies used in the wood industry that could be successfully applied to foods are summarized. The application of conventional drying technologies such as air or spray-drying increased the occurrence of hornification. In contrast, solvent exchange, supercritical drying, freeze-drying, and spray-freeze-drying approaches were considered effective strategies to limit the consequences of this phenomenon. In addition, incorporating capping agents before drying attenuated the hornification. The knowledge summarized in this review can be used as a basis for process design in the valorization of plant-based wastes and the production of functional DF that present relevant features for the food and packaging industries.
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Affiliation(s)
- Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Goly Fayaz
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Aman Mohammad Ziaiifar
- Food Process Engineering Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Sylvie L Turgeon
- Institute of Nutrition and functional foods, Laval University, Québec, Canada.,Food Science Department, Laval University, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
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4
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Kumar A, Rout RK, Rao PS. Effect of drying methods on physico-chemical and bioactive compounds of mandarin (citrus reticulata) peel. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Mandarin peel, an agro waste has an immense potential for bio utilization. The present study highlights the effect of drying on the physicochemical and biochemical properties of dried mandarin peel. Microwave drying and forced air drying accomplished at three different power levels (180, 360 and 540 W) and temperatures (30, 50 and 70 °C), respectively, while freeze drying was carried out at shelf temperature of –35 °C. The results revealed highest recovery of bioactive compounds from microwave drying at 540 W viz total phenolic (43.61 mg GAE/g), flavonoid (8.08 mg QE/g), tannin (8.73 mg GAE/g), saponin (159.91 mg EE/g−1), as well as, gallic acid antioxidant activity (3.58 mg GAEAC/g) and ferric reducing antioxidant power (50.61 mg TE/g−1). Furthermore, results from HPLC and UV–vis spectroscopy revealed presence of major polyphenols in dried peel. Microwave drying can be concluded as an industrial method for the bio utilization of mandarin peel.
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Affiliation(s)
- Ankit Kumar
- Food Process Engineering , Indian Institute of Technology Kharagpur , Kharagpur , West Bengal , India
| | - Rahul Kumar Rout
- Food Process Engineering , Indian Institute of Technology Kharagpur , Kharagpur , West Bengal , India
| | - Pavuluri Srinivasa Rao
- Food Process Engineering , Indian Institute of Technology Kharagpur , Kharagpur , West Bengal , India
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5
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Nguyen T, Nguyen P, Tran TTV, Tran B, Huynh T. Low‐temperature microwave‐assisted drying of sliced bitter melon: Drying kinetics and rehydration characteristics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Thi‐Van‐Linh Nguyen
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
- Department of Food Technology, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Phuoc‐Bao‐Duy Nguyen
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
- Department of Basic Engineering, Faculty of Electrical and Electronics Engineering Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
| | - Thi Tuong Vi Tran
- Department of Food Technology, Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Bich‐Lam Tran
- Department of Food Technology, Faculty of Chemical Engineering Ho Chi Minh University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Linh Trung Ward Ho Chi Minh City Vietnam
| | - Tien‐Phong Huynh
- Department of Chemical and Biomolecular Engineering Clarkson University Potsdam New York USA
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Biswas R, Hossain MA, Zzaman W. Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass transfer. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple. Processes (Basel) 2021. [DOI: 10.3390/pr9111900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study deals with the improvement in drying process performances and the quality of the final product for industrial equipment in the food industry. Designers need to optimize the design parameters of devices to create synergies between the greater energy efficiency of the process and high-quality dried products. Air impingement drying was carried out on apple cylinders at 323 K and with air velocities ranging between 30 and 60 m s−1. The studied drying process presents a particular setup of jets as they are multiple rectangular slot jets issued from triangular nozzles. The effect of four design jet parameters (slot width, nozzle-to-surface height, nozzle-to-nozzle spacing, and airflow) on the drying process performances and the quality of the final product was analyzed and optimized using response surface methodology (RSM). A minimal influence of design jet parameters on the process performances was shown, while an important impact was observed on the quality of dried apple. The slot width and the nozzle-to-nozzle spacing had a significant effect on the textural and functional properties. Predictive models were established and good agreements were found between predictive and observed values. Sorption isotherms were properly modeled by the Guggenheim–Anderson–de Boer (GAB) model.
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Corrêa JLG, Lopes FJ, Mello Júnior RE, Junqueira JR, Mendonça KS, Macedo LL, Salvio LGA. Drying of persimmon fruit (
Diospyros kaki
L.) pretreated by different osmotic processes. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Francemir José Lopes
- Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
| | | | - João Renato Junqueira
- Faculty of Pharmaceutical Sciences, Food and Nutrition Federal University of Mato Grosso do Sul (UFMS) Campo Grande Minas Gerais Brazil
| | - Kamilla Soares Mendonça
- Department of Agricultural Sciences Federal Institute of Education, Science and Technology of Minas Gerais (IFMG) Bambuí Minas Gerais Brazil
| | - Leandro Levate Macedo
- Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
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Rekik C, Besombes C, Hajji W, Gliguem H, Bellagha S, Mujumdar AS, Allaf K. Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Qiu ZZ, Chin KB. Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111415] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Rybicka I, Kiewlicz J, Kowalczewski PŁ, Gliszczyńska-Świgło A. Selected dried fruits as a source of nutrients. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03802-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractDried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.
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Sozzi A, Zambon M, Mazza G, Salvatori D. Fluidized bed drying of blackberry wastes: Drying kinetics, particle characterization and nutritional value of the obtained granular solids. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.02.058] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Jeong HG, Jung DY, Jo K, Lee S, Choi YS, Yong HI, Jung S. Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty. Food Sci Anim Resour 2021; 41:542-553. [PMID: 34017960 PMCID: PMC8112311 DOI: 10.5851/kosfa.2021.e18] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/26/2021] [Accepted: 03/26/2021] [Indexed: 11/06/2022] Open
Abstract
This study investigated freeze- or oven-dried winter mushroom powder (FDP or ODP, respectively) as an alternative to phosphate in beef patties. The beef patties were prepared with four treatments: no addition of phosphate and winter mushroom (control), addition of 0.3% sodium pyrophosphate (BP), addition of 1% FDP (BFW), and addition of 1% ODP (BOW). The pH of FDP and ODP was 6.73, and 7.00, respectively. FDP and ODP contained phenolic compound at a level of 3.50 and 5.45 g gallic acid equivalent/kg, respectively. The cooking loss of beef patties was the highest in the control and lowest in BP (p<0.05). BFW had lower cooking loss than the control (p<0.05), and BOW showed similar cooking loss as that of the control (p>0.05). Inhibition of lipid oxidation was found in BP and BOW as compared with control (p<0.05). BFW was similar to the control in terms of the degree of lipid oxidation (p>0.05). BOW showed lower L* and higher a* values than those of the control, BP and BFW (p<0.05). Texture properties such as hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in BP (p<0.05). A slight increase in hardness and springiness was observed in BOW compared to those of the control (p<0.05). The results showed that FDP and ODP did not exhibit all the properties of phosphate in beef patties. Therefore, FDP and ODP can be used for partial substitution of phosphate in beef patties.
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Affiliation(s)
- Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Doo Yeon Jung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
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Marak S, Shumilina E, Kaushik N, Falch E, Dikiy A. Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics. Molecules 2021; 26:molecules26061675. [PMID: 33802805 PMCID: PMC8002443 DOI: 10.3390/molecules26061675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/10/2021] [Accepted: 03/15/2021] [Indexed: 11/16/2022] Open
Abstract
Red mature calyces of Hibiscus sabdariffa were collected from 16 different locations in Meghalaya, India. Samples were processed using shade drying (SD) and tray drying (TD). NMR spectroscopy was used to assess the metabolic composition of the calyces. In this study, 18 polar metabolites were assigned using 1D and 2D NMR spectra, and 10 of them were quantified. Proximate analysis showed that the TD method is more efficient at reducing moisture and maintaining the ash content of the Hibiscus biomass. NMR metabolomics indicates that the metabolite composition significantly differs between SD and TD samples and is more stable in TD plant processing. The differences in post-harvest drying has a greater impact on the metabolite composition of Hibiscus than the plant location.
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Affiliation(s)
- Sengnolotha Marak
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida 201313, India;
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, India
| | - Elena Shumilina
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (E.F.); (A.D.)
- Correspondence: (E.S.); or (N.K.); Tel.: +91-9811392249 (N.K.)
| | - Nutan Kaushik
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida 201313, India
- Correspondence: (E.S.); or (N.K.); Tel.: +91-9811392249 (N.K.)
| | - Eva Falch
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (E.F.); (A.D.)
| | - Alexander Dikiy
- Department of Biotechnology and Food Sciences, Norwegian University of Science and Technology (NTNU), 7491 Trondheim, Norway; (E.F.); (A.D.)
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Storage temperature of tiger nuts (Cyperus esculentus L) affects enzyme activity, proximate composition and properties of lactic acid fermented tiger nut milk derived thereof. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110417] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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16
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Noshad M, Ghasemi P. Influence of freezing pretreatments on kinetics of convective air-drying and quality of grapes. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100763] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Texture of Hot-Air-Dried Persimmon ( Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development. Foods 2020; 9:foods9101434. [PMID: 33050375 PMCID: PMC7601633 DOI: 10.3390/foods9101434] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/05/2020] [Accepted: 10/06/2020] [Indexed: 11/17/2022] Open
Abstract
Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture. Partial least-squares regression models of fair-to-good quality predicted all measured sensory texture attributes (except Tooth Packing) from instrumental measurements. Modeling also identified that consumer preference is for a moist, smooth texture. Lastly, while astringency type has significant (p < 0.05) effects on several individual texture attributes, astringency type should not be used a priori to screen-in or -out persimmon cultivars for processing into a hot-air-dried product.
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18
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Jha AK, Sit N. Drying characteristics and kinetics of colour change and degradation of phytocomponents and antioxidant activity during convective drying of deseeded Terminalia chebula fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00454-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit. Processes (Basel) 2020. [DOI: 10.3390/pr8070761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fruit. For this aim, hot air drying (HAD), ultrasound-assisted vacuum drying (USV), and freeze-drying (FD) were conducted on drying of cherry laurel. HAD and USV were conducted at 50, 60, and 70 °C. Drying times of the samples were 1980, 1220, and 770 min for HAD at 50, 60 and 70 °C, and 950, 615, and 445 min at 50, 60, and 70 °C, respectively, for USV. The total bioactive compound was significantly affected by both drying methods and temperature (p < 0.05). FD exhibited the highest total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC), and antioxidant capacity value USV showed a higher amount of bioactive compounds than those of HAD at the same drying temperature. The content of total bioactive compounds significantly increased as the temperature increased for both HAD and USV (p < 0.05). The chlorogenic acid was identified as a major phenolic, and its amount significantly depended on drying methods (p < 0.05). SEM images described the surface characteristic of dried samples. HAD dried products showed higher shrinkage compared to FD and USV. All drying methods significantly affected the total color difference (ΔE) values (p < 0.05). This study proposed that USV could be as an alternative method to HAD due to higher bioactive compounds retention and rehydration ratio, shorter drying time, less color change, and shrinkage formation.
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20
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A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.010] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Pino-de la Fuente F, Nocetti D, Sacristán C, Ruiz P, Guerrero J, Jorquera G, Uribe E, Bucarey JL, Espinosa A, Puente L. Physalis peruviana L. Pulp Prevents Liver Inflammation and Insulin Resistance in Skeletal Muscles of Diet-Induced Obese Mice. Nutrients 2020; 12:nu12030700. [PMID: 32151028 PMCID: PMC7146126 DOI: 10.3390/nu12030700] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Revised: 02/24/2020] [Accepted: 02/28/2020] [Indexed: 12/25/2022] Open
Abstract
A chronic high-fat diet (HFD) produces obesity, leading to pathological consequences in the liver and skeletal muscle. The fat in the liver leads to accumulation of a large number of intrahepatic lipid droplets (LD), which are susceptible to oxidation. Obesity also affects skeletal muscle, increasing LD and producing insulin signaling impairment. Physalis peruviana L. (PP) (Solanaceae) is rich in peruvioses and has high antioxidant activity. We assessed the ability of PP to enhance insulin-dependent glucose uptake in skeletal muscle and the capacity to prevent both inflammation and lipoperoxidation in the liver of diet-induced obese mice. Male C57BL/6J mice were divided into groups and fed for eight weeks: control diet (C; 10% fat, 20% protein, 70% carbohydrates); C + PP (300 mg/kg/day); HFD (60% fat, 20% protein, 20% carbohydrates); and HFD + PP. Results suggest that PP reduces the intracellular lipoperoxidation level and the size of LD in both isolated hepatocytes and skeletal muscle fibers. PP also promotes insulin-dependent skeletal muscle glucose uptake. In conclusion, daily consumption of 300 mg/kg of fresh pulp of PP could be a novel strategy to prevent the hepatic lipoperoxidation and insulin resistance induced by obesity.
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Affiliation(s)
- Francisco Pino-de la Fuente
- Departamento de Tecnología Médica, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile; (F.P.-d.l.F.); (C.S.); (P.R.); (E.U.); (A.E.)
| | - Diego Nocetti
- Programa de Doctorado en Ciencias Médicas, Universidad de La Frontera, Temuco 4811230, Chile;
- Departamento de Tecnología Médica, Universidad de Tarapacá, Arica 1010069, Chile
| | - Camila Sacristán
- Departamento de Tecnología Médica, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile; (F.P.-d.l.F.); (C.S.); (P.R.); (E.U.); (A.E.)
| | - Paulina Ruiz
- Departamento de Tecnología Médica, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile; (F.P.-d.l.F.); (C.S.); (P.R.); (E.U.); (A.E.)
| | - Julia Guerrero
- Programa de Fisiología, Instituto de Ciencias Biomédicas, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile;
- Departamento de Medicina Interna, Hospital Clínico—Universidad de Chile, Santiago 8380456, Chile
| | - Gonzalo Jorquera
- Centro de Neurobiología y Fisiopatología Integrativa, Instituto de Fisiología, Facultad de Ciencias, Universidad de Valparaíso, Valparaíso 2391415, Chile;
| | - Ernesto Uribe
- Departamento de Tecnología Médica, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile; (F.P.-d.l.F.); (C.S.); (P.R.); (E.U.); (A.E.)
| | - José Luis Bucarey
- Escuela de Medicina, Campus San Felipe, Universidad de Valparaíso, San Felipe 2340000, Chile;
| | - Alejandra Espinosa
- Departamento de Tecnología Médica, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile; (F.P.-d.l.F.); (C.S.); (P.R.); (E.U.); (A.E.)
- Escuela de Medicina, Campus San Felipe, Universidad de Valparaíso, San Felipe 2340000, Chile;
| | - Luis Puente
- Departamento de Ciencias de los Alimentos, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380494, Chile
- Correspondence: ; Tel.: +56-(2)2978-1680
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22
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Sridhar K, Charles AL. Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13203] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kandi Sridhar
- Department of Tropical Agriculture and International CooperationNational Pingtung University of Science and Technology Neipu Pingtung Taiwan
| | - Albert L. Charles
- Department of Tropical Agriculture and International CooperationNational Pingtung University of Science and Technology Neipu Pingtung Taiwan
- Faculty of Fisheries and MarineUniversitas Airlangga Campus C Universitas Airlangga Surabaya East Java Indonesia
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23
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Smaniotto F, Prosapio V, Zafeiri I, Spyropoulos F. Freeze drying and rehydration of alginate fluid gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105352] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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24
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Quispe-Fuentes I, Vega-Gálvez A, Aranda M, Poblete J, Pasten A, Bilbao-Sainz C, Wood D, McHugh T, Delporte C. Effects of drying processes on composition, microstructure and health aspects from maqui berries. Journal of Food Science and Technology 2020; 57:2241-2250. [PMID: 32431350 DOI: 10.1007/s13197-020-04260-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2019] [Accepted: 01/16/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study is to determine the effects of different drying methods, including freeze drying (FD), convective drying, sun drying, infrared drying and vacuum drying (VD), on the chemical composition and microstructure of maqui berries as well as their anti-inflammatory and antidiabetic activities. Results showed that all dried samples have high unsaturated fatty acids contents (up to 83%) and high total dietary fiber contents (above 50%). Also, one hundred grams of dried berries provide between 11 and 21% of the recommended daily intake of α-tocopherol. Moreover, all dried maqui extracts reduced topical inflammation in treated mice. The highest anti-inflammatory effect against phorbol 12-myristate 13-acetate was found for VD and FD samples. Also, all dried maqui extracts showed antidiabetic activity by inhibiting α-glucosidase activity. The highest α-glucosidase inhibition activity was found for FD samples. The different biological activities of the dried maqui berries were related to differences in the extractability of metabolites due to microstructural changes during drying. The results indicated the potential use of dried maqui as a food ingredient with high unsaturated fatty acids, dietary fiber and α-tocopherol or as a natural extract with therapeutic agents.
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Affiliation(s)
- Issis Quispe-Fuentes
- 1Department of Food Engineering, University of La Serena, Av. Raúl Bitrán 1305, Box 599, La Serena, Chile.,2Instituto de Investigación Multidisciplinario en Ciencias y Tecnología, University of La Serena, La Serena, Chile
| | - Antonio Vega-Gálvez
- 1Department of Food Engineering, University of La Serena, Av. Raúl Bitrán 1305, Box 599, La Serena, Chile
| | - Mario Aranda
- 3Laboratory of Advanced Research on Food and Drugs, Department of Food Science and Technology, Faculty of Pharmacy, University of Concepción, Concepción, Chile
| | - Jacqueline Poblete
- 1Department of Food Engineering, University of La Serena, Av. Raúl Bitrán 1305, Box 599, La Serena, Chile
| | - Alexis Pasten
- 1Department of Food Engineering, University of La Serena, Av. Raúl Bitrán 1305, Box 599, La Serena, Chile
| | | | - Delilah Wood
- 5Bioproducts Research Unit, U.S. Dept. of Agriculture, Albany, CA USA
| | - Tara McHugh
- 4Healthy Processed Foods Research, U.S. Dept. of Agriculture, Albany, CA USA
| | - Carla Delporte
- 6Laboratory of Natural Products, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
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25
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Md Saleh R, Kulig B, Hensel O, Sturm B. Investigation of dynamic quality changes and optimization of drying parameters of carrots (
Daucus carota
var.
laguna
). J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13314] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rosalizan Md Saleh
- Department of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany
- Industrial Crops Research CentreMalaysian Agricultural Research and Development Institute (MARDI) Serdang Selangor Malaysia
| | - Boris Kulig
- Department of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany
| | - Oliver Hensel
- Department of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany
| | - Barbara Sturm
- Department of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany
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26
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IZLI N, POLAT A. Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.04518] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Lopez‐Quiroga E, Prosapio V, Fryer PJ, Norton IT, Bakalis S. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13192] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Valentina Prosapio
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Peter J. Fryer
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Ian T. Norton
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Serafim Bakalis
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
- Faculty of EngineeringUniversity of Nottingham Nottingham United Kingdom
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28
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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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29
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Aghaei Z, Jafari SM, Dehnad D. Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:171-178. [PMID: 31001725 DOI: 10.1007/s11130-019-00729-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Saffron is the most expensive spice in the world; so, determining optimum conditions for its processing is crucial. The most important processing stage of saffron is drying of its stigma, which should be optimized and there are no reports on reactance-window (RW) of saffron. In this research, drying of saffron with traditional, RW, and oven driers and at three temperatures of 60, 70 and 80 °C, as well as room temperature (25 °C) were studied. Regarding process duration, RW drier with 200 μm Mylar membrane and oven drier were the best methods with average drying time of 25.28 and 22.28 min, respectively. As far as the concentration of bioactive ingredients, i.e., picrocrocin, safranal, and crocin, of saffron was concerned, RW drier with Pyrex glass was better than other driers, resulting in 112.83 [Formula: see text] of picrocrocin, 51.79 [Formula: see text] of safranal, and 274.76 [Formula: see text] of crocin. The panelist most favored those saffron samples dried by RW with 300 μm Mylar membrane.
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Affiliation(s)
- Zahra Aghaei
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Danial Dehnad
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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30
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Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.068] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Yilmaz MS, Şakiyan Ö, Barutcu Mazi I, Mazi BG. Phenolic content and some physical properties of dried broccoli as affected by drying method. FOOD SCI TECHNOL INT 2018; 25:76-88. [PMID: 30205717 DOI: 10.1177/1082013218797527] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Broccoli samples ( Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were phenolic content, color, rehydration capacity, and microstructure of broccoli samples. Moreover, the best fitting thin layer model to the experimental moisture ratio was determined. The phenolic contents were found as 892.4, 740.6, and 759.8 mg gallic acid/100 g dry matter for fresh, convective dried, and microwave (MW) dried at 54 W/g broccoli samples, respectively. The total phenolic content of samples dried at 54 W/g was closest to fresh samples compared to other MW power intensities and convective drying. A similar result was obtained for color values too. L*, a*, and b* of microwave-dried samples at 54 W/g were comparable to fresh broccoli. Another important result obtained from the study was the insignificant effect of drying conditions on rehydration capacity. In addition, it was found that microwave power had a positive effect on drying time; as the microwave powers applied were compared, the shortest drying time was reached at 54 W/g. When the process durations of microwave drying and convective drying were compared, it can be reported that a much lower process time for microwave drying was obtained with respect to convective drying. Drying in microwave oven has reduced the drying time by 49-52%. In the light of the results obtained, it may be declared that it is possible to produce high-quality dried broccoli samples in a very short time by using microwave drying at 54 W/g.
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Affiliation(s)
- Merve Sılanur Yilmaz
- 1 Department of Food Engineering, Ankara University, Ankara, Turkey.,2 Department of Food Engineering, Bitlis Eren University, Bitlis, Turkey
| | - Özge Şakiyan
- 1 Department of Food Engineering, Ankara University, Ankara, Turkey
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32
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Acidified/basified gellan gum gels: The role of the structure in drying/rehydration mechanisms. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels. J FOOD QUALITY 2018. [DOI: 10.1155/2018/9105237] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Dietary fibre concentrates (DFC) obtained from fruit and vegetable by-products are powders, mainly obtained by dehydration, used in food formulations to increase nutritional value and to improve functional properties. The modifications of insoluble, soluble, and total dietary fibres (IDF, SDF, and TDF), physicochemical properties (solubility, swelling capacity, water/oil retention capacity, pH, and tapping density), and prebiotic potential of DFC from orange, mango, and prickly pear peels obtained by freeze-drying (FD) and convective hot air-drying (HA) were studied. In vitro faecal fermentation was used to evaluate the short-chain fatty acid (SCFA) production as a prebiotic indicator. TDF in FD orange was 5.5 g·100 g−1 higher than that in the HA sample, whereas HA increased TDF in prickly pear (9.5 g·100 g−1). No differences in fibre composition were observed in mango DFC. The physicochemical properties mostly affected by dehydration treatment were solubility and swelling capacity. HA increased SCFA production in orange peel (48 mmol·g−1 higher) but decreased it in mango and prickly pear (15 and 19 mmol·g−1 lower). Butyrate production of HA orange DFC was comparable to that obtained with the positive control (4.5 mmol·g−1). No production of propionate or butyrate was observed after 6 h fermentation in mango samples, despite the high SDF content (≈20 g·100 g−1). A decrease of the SDF : TDF ratio produced by the drying method improved the SCFA production.
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34
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Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, Welti-Chanes J. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2117-2] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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35
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Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4510242] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.
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36
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Kalala G, Kambashi B, Everaert N, Beckers Y, Richel A, Pachikian B, Neyrinck AM, Delzenne NM, Bindelle J. Characterization of fructans and dietary fibre profiles in raw and steamed vegetables. Int J Food Sci Nutr 2017; 69:682-689. [PMID: 29252035 DOI: 10.1080/09637486.2017.1412404] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Dietary fibre (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural source of DF in the diet. However, to provide adequate nutritional advice, the content and profile of their various DF types must be characterised. This study aimed to determine the DF profile of 29 vegetables cultivated in Wallonia (Belgium) and the impact of steaming on these profiles. Using a combination of enzymatic, gravimetric and chromatographic methods, fructans, total dietary fibre (TDF), low- and high-molecular-weight soluble dietary fibre (SDF), and insoluble dietary fibre (IDF) were analysed. Results show that the DF content varies considerably among the 29 investigated vegetable varieties and species, but the influence of steaming is limited to a shift from IDF to high-molecular-weight SDF for 18 of the 29 tested vegetables, while fructans are preserved with not actual reduction in the DP.
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Affiliation(s)
- Gaétan Kalala
- a Department of Animal Production , Université de Kinshasa , Kinshasa-XI , DR Congo.,b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium.,c Wallonie Bruxelles International , Brussels , Belgium
| | - Bienvenu Kambashi
- a Department of Animal Production , Université de Kinshasa , Kinshasa-XI , DR Congo.,b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
| | - Nadia Everaert
- b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
| | - Yves Beckers
- b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
| | - Aurore Richel
- b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
| | - Barbara Pachikian
- d Metabolism and Nutrition Research Group , Université catholique de Louvain , Brussels , Belgium
| | - Audrey M Neyrinck
- d Metabolism and Nutrition Research Group , Université catholique de Louvain , Brussels , Belgium
| | - Nathalie M Delzenne
- d Metabolism and Nutrition Research Group , Université catholique de Louvain , Brussels , Belgium
| | - Jérôme Bindelle
- b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
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37
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Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.072] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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38
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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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39
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Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0340] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The drying kinetics and mathematical modeling of hot-air drying of yam slices were investigated under two-stage relative humidity (RH) control strategy with 60 °C and 1.5 m/s as its constant drying temperature and air velocity, respectively. Results indicate high RH in the initial stage results in high sample’s temperature that enhances water diffusion in the falling rate drying period. Within the scope of current work, change in RH in the later drying period has insignificant influence on sample’s temperature rise while low RH can accelerate the drying rate. Compared to drying at constant 20 % RH at the same drying air temperature, the drying strategy of using 40 % RH over the first 15 min and then lowing to 20 % RH for the remainder time yields a shorter drying time. Weibull model adequately described the moisture content variation with time for all experiments with the scale parameter ranging from 105.02 to 122.38 min and the values of shape parameters from 0.988 to 1.183. The effective moisture diffusivity determined from the Weibull model varied from 2.032 to 2.610×10−8 m2/s. The rehydration ratio increased as the overall drying time was reduced. Microstructure examination shows that higher RH in the initial drying stage can lead to a more porous microstructure which enhances drying, while fast drying rate in the initial drying period generates a crust layer which hinders drying.
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40
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Quispe-Fuentes I, Vega-Gálvez A, Vásquez V, Uribe E, Astudillo S. Mathematical modeling and quality properties of a dehydrated native Chilean berry. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12499] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Issis Quispe-Fuentes
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Valeria Vásquez
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Elsa Uribe
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Sebastián Astudillo
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
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41
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Yi J, Zhou L, Bi J, Chen Q, Liu X, Wu X. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1120-9. [PMID: 27162392 PMCID: PMC4837745 DOI: 10.1007/s13197-015-2127-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/10/2015] [Accepted: 11/24/2015] [Indexed: 10/22/2022]
Abstract
The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (∆E) were found in the FD-, MV- and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV- and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD dried fruits also obtained high retentions of ascorbic acid, phenolics and carotenoids compared with that of the other puffed products. The results of sensory evaluation suggested that the FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips.
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Affiliation(s)
- Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Linyan Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193 China
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