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Electrolyzed water and gaseous ozone application for the control of microbiological and insect contamination in dried lemon balm: Hygienic and quality aspects. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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2
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Engelhardt L, Pöhnl T, Neugart S. Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.-Antioxidants Affected by Processing. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11202710. [PMID: 36297734 PMCID: PMC9610176 DOI: 10.3390/plants11202710] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/14/2022] [Accepted: 09/28/2022] [Indexed: 05/26/2023]
Abstract
Urtica dioica L. and Aegopodium podagraria L., also known as stinging nettle and ground elder, are edible wild green vegetables rich in bioactive and antioxidant polyphenols, vitamins, and minerals. Antioxidant activity assays (TEAC-, DPPH-, and TPC-assay) in combination with HPLC measurements, to qualify and quantify their chemical compositions, were used. Firstly, the drying methods affected the antioxidant activity of further processing stages, and outcomes were dependent on the species. Secondly, cooking increased the antioxidant activity due to higher concentrations of bioactive compounds, and released bound compounds through the rupture of cell structures. Furthermore, fridge storage (3 days at 7 °C) resulted in the lowest antioxidant activity, compared to freezer storage (30 days at -20 °C). Added 5-caffeoylquinic acid (0.3 mM) led to an increased antioxidant activity, most noticeably in freeze-dried samples. Synergistic effects of 5-caffeoylquinic acid were primary found in freeze-dried samples, analyzed fresh or after storage in the fridge. Metal-chelates can lower the antioxidant activity in plant matrices. Edible wild green vegetables are rich in polyphenols and processing can even increase their concentrations to boost the potential health effects. In general, selected quantified phenolics are not solely responsible for the antioxidant activity; minerals, processing, and interactions in plant matrices also contribute decisively.
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3
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Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods. Molecules 2022; 27:molecules27072164. [PMID: 35408568 PMCID: PMC9000649 DOI: 10.3390/molecules27072164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave-convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2-30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2-4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.
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4
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Kalinke I, Kubbutat P, Taghian Dinani S, Ambros S, Ozcelik M, Kulozik U. Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review. Compr Rev Food Sci Food Saf 2022; 21:2118-2148. [PMID: 35338578 DOI: 10.1111/1541-4337.12940] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 02/11/2022] [Accepted: 02/24/2022] [Indexed: 12/23/2022]
Abstract
Limitations of microwave processing due to inhomogeneities of power input and energy absorption have been widely described. Over- and underheated product areas influence reproducibility, product quality, and possibly safety. Although a broad range of methods is available for temperature measurement and evaluation of time/temperature effects, none of them is sufficiently able to detect temperature differences and thermally induced effects within the product caused by inhomogeneous heating. The purpose of this review is to critically assess different methods of temperature measurement for their suitability for different microwave applications, namely metallic temperature sensors, thermal imaging, pyrometer measurement, fiber optic sensors, microwave radiometry, magnetic resonance imaging, liquid crystal thermography, thermal paper, and biological and chemical time-temperature indicators. These methods are evaluated according to their advantages and limitations, method characteristics, and potential interference with the electric field. Special attention is given to spatial resolution, accuracy, handling, and purpose of measurement, that is, development work or online production control. Differences of methods and examples of practical application and failure in microwave-assisted food processing are discussed with a special focus on microwave pasteurization and microwave-assisted drying. Based on this assessment, it is suggested that infrared cameras for measuring temperature distribution at the product surface and partially inside the product in combination with a chemical time/temperature indicator (e.g., Maillard reaction, generating heat-induced color variations, depending on local energy absorption) appear to be the most appropriate system for future practical application in microwave food process control, microwave system development, and product design. Reliable detection of inhomogeneous heating is a prerequisite to counteracte inhomogeneity by a targeted adjustment of process and product parameters in microwave applications.
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Affiliation(s)
- Isabel Kalinke
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Peter Kubbutat
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Somayeh Taghian Dinani
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Sabine Ambros
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Mine Ozcelik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Ulrich Kulozik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
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5
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Cagliari A, Martiny TR, Nascimento R, Morais MM, Rosa GSD. Effects of different drying conditions on bioactive potential of Brazilian olive leaf. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.14721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract Olive leaf is a residue in olive oil and fruits production, which is considered with bioactive potential due to the high antioxidant activity attributed mainly to the phenolic compounds. The research aimed to investigate the Brazilian olive leaf drying, and also study its influence on the bioactive potential of the leaf. The desorption isotherms of olive leaves were determined and experimental curves were fitted to GAB, BET and Peleg models. Convective drying in a fixed bed dryer was used in different conditions of air temperature (50 ºC and 70 ºC) and air speed (0.9 m s-1 and 1.5 m s-1). Drying curves were obtained for each experimental test. The bioactive potential was reflected in the determination of total phenolic content, antioxidant activity and color parameters. Among the moisture equilibrium predictions between the GAB, BET and Peleg models, the first showed a better predictable capability. The results showed that in the drying operation, the increase in air temperature and speed influenced the increase in the drying rate and the reduction of time. The values of the effective diffusivity of the olive leaves varied between 2.61 x 10- 9 m2 s-1 and 10.12 x 10-9 m2 s-1. The samples dried until 10% of moisture (wet-basis) showed a good antioxidant activity, higher than 85%, and maintenance of the phenolic compounds regarding the fresh leaves around 70%. Bleaching and yellowing of leaves after drying were observed for all studied conditions and a decrease in green color at 70 ºC and 1.5 m s-1, in this condition the L*a*b* color parameters were 35.39, -5.00 and 42.66, respectively. This study demonstrated that the proper drying condition was at 70 ºC and 1.5 m s-1 for olive leaf drying and these conditions were important to maintain the original characteristics of the leaves and to spend less time in operation. Thus, this paper describe a viable drying process to take advantage of the olive leaf for the benefit of the environment and human health.
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Affiliation(s)
| | | | | | | | - Gabriela Silveira da Rosa
- Universidade Federal do Pampa, Brasil; Universidade Federal do Pampa, Brasil; Universidade Federal do Pampa, Brasil
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6
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Postawa K, Klimek K, Kapłan M, Wrzesińska‐Jędrusiak E, Kułażyński M. Application of ozonation as a clean method of herbs freshness prolongation: Experiment and model construction. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Karol Postawa
- Faculty of Chemistry Wrocław University of Science and Technology Wrocław Poland
| | - Kamila Klimek
- Department of Applied Mathematics and Informatics University of Life Sciences in Lublin Lublin Poland
| | - Magdalena Kapłan
- Institute of Horticulture Production, University of Life Sciences in Lublin Lublin Poland
| | | | - Marek Kułażyński
- Faculty of Chemistry Wrocław University of Science and Technology Wrocław Poland
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7
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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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8
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Borda‐Yepes VH, Chejne F, Granados DA, Largo E, Rojano B, Raghavan GSV. Microwave‐assisted forced convection drying effect on bioactive compounds of the Canadian blueberry leaves (
Vaccinium corymbosum
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Farid Chejne
- Facultad de Minas Universidad Nacional de Colombia – Medellín Medellín Colombia
| | - David Alejandro Granados
- Facultad de Minas Universidad Nacional de Colombia – Medellín Medellín Colombia
- Facultad de Ingenierias Universidad Católica de Oriente Rionegro Colombia
| | - Esteban Largo
- Facultad de Minas Universidad Nacional de Colombia – Medellín Medellín Colombia
- Dirección de Regionalización sede Caicedonia Universidad del Valle Caicedonia Colombia
| | - Benjamin Rojano
- Facultad de Ciencias Universidad Nacional de Colombia – Medellín Medellín Colombia
| | - G. S. Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences McGill University Ste‐Anne‐de‐Bellevue QC Canada
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9
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Effects of Drying Methods on Antioxidant, Anti-Inflammatory, and Anticancer Potentials of Phenolic Acids in Lovage Elicited by Jasmonic Acid and Yeast Extract. Antioxidants (Basel) 2021; 10:antiox10050662. [PMID: 33923284 PMCID: PMC8146002 DOI: 10.3390/antiox10050662] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/21/2021] [Accepted: 04/22/2021] [Indexed: 12/17/2022] Open
Abstract
The study presents the effect of drying methods (traditional, convection, microwave, and freeze-drying) on the content and bioactivity (determined as antioxidative, anti-inflammatory, and antiproliferative potential) of potentially bioavailable fractions of phenolic acids contained in lovage elicited with jasmonic acid (JA) and yeast extract (YE) and in untreated control leaves. The highest amount of syringic acid was recorded in the convectionally dried lovage samples, while ethanolic extracts from lyophilized lovage had the highest content of protocatechuic and caffeic acids. The drying method significantly influenced the tested properties only in some cases. The traditional drying resulted in lower antioxidant potential, while convectional drying caused a reduction of the lipoxygenase inhibition ability of the samples after simulated digestion. Samples containing the control and elicited lovage leaves dried with convectional and traditional methods exhibited the highest cytotoxicity against a prostate cancer epithelial cell line.
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10
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The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020689] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The purpose of this study was to investigate the effect of pre-treatment in ethyl alcohol for 5, 15, 60 and 180 s with the application of ultrasound on the course of convective drying and properties of carrot tissue directly after the treatment and after the drying process. The treatment in ethanol resulted in loss of mass, increase of dry matter, ethanol conductivity, extractivity of carotenoids with a slight effect on the colour of carrot tissue after the treatment. The utilization of ultrasound during immersion in ethanol contributed to additional increase of conductivity of ethanol, and extractivity of carotenoids. The immersion in ethanol virtually did not affect the drying kinetics, which can be explained by the increase of shrinkage of the tissue in relation to the untreated dried tissue. Despite the lack of the influence on the drying course in the ethanol-immersed carrot, an increase of the carotenoid content (up to 135%) and the rehydration ability (up to 19%) was noted with the simultaneously unchanged colour of dried carrot in comparison to untreated dried material, which indicates the possibility to improve the quality of dried carrot after immersion in ethanol.
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11
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Calín-Sánchez Á, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina ÁA, Figiel A. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods 2020; 9:E1261. [PMID: 32916839 PMCID: PMC7554907 DOI: 10.3390/foods9091261] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/27/2020] [Accepted: 09/04/2020] [Indexed: 01/09/2023] Open
Abstract
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.
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Affiliation(s)
- Ángel Calín-Sánchez
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Leontina Lipan
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Marina Cano-Lamadrid
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Abdolreza Kharaghani
- Thermal Process Engineering, Otto von Guericke University, P.O. 4120, 39016 Magdeburg, Germany;
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
| | - Ángel A. Carbonell-Barrachina
- Agrofood Technology Department, Universidad Miguel Hernández de Elche, 03312 Orihuela, Spain; (L.L.); (M.C.-L.); (Á.A.C.-B.)
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, P.O. 37/41, 51-630 Wrocław, Poland; (K.M.); (A.F.)
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12
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Jimenez-Garcia SN, Vazquez-Cruz MA, Ramirez-Gomez XS, Beltran-Campos V, Contreras-Medina LM, Garcia-Trejo JF, Feregrino-Pérez AA. Changes in the Content of Phenolic Compounds and Biological Activity in Traditional Mexican Herbal Infusions with Different Drying Methods. Molecules 2020; 25:molecules25071601. [PMID: 32244463 PMCID: PMC7180736 DOI: 10.3390/molecules25071601] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 03/26/2020] [Accepted: 03/30/2020] [Indexed: 11/16/2022] Open
Abstract
Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of α-amylase, α-glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, conventional and freeze-drying to be used as alternative treatments. Spices were evaluated to determine total phenols, flavonoids, tannins, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), (2,2'-azino-bis- (3-ethyl benzothiazolin-6-ammonium sulphonate) (ABTS) and Ferric Reducing/Antioxidant Power (FRAP), enzymatic activity. The investigation showed that conventional drying caused a decrease in antioxidant properties and inhibitory activity, in some species, while remained preserved in microwave drying and freeze-drying. The activity of polyphenol oxides and peroxidase decreases with high temperatures and these increase with the use of cold temperatures. This study aims to determine the extent of optimal drying required to preserve phenolic compounds, and the positive effect on antioxidant activity and enzymatic activity in in vitro models, which will produce benefits for the infusion processing industry and the pharmaceutical industry.
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Affiliation(s)
- Sandra N. Jimenez-Garcia
- División de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato, C.P. 38140, Mexico; (S.N.J.-G.); (X.S.R.-G.); (V.B.-C.)
| | - Moisés A. Vazquez-Cruz
- Departamento de Investigación y Desarrollo, KOPPERT MEXICO, Circuito el Marques Nte. 82, Parque industrial El Marqués, Santiago de Querétaro, C.P. 76246, Mexico;
| | - Xóchitl S. Ramirez-Gomez
- División de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato, C.P. 38140, Mexico; (S.N.J.-G.); (X.S.R.-G.); (V.B.-C.)
| | - Vicente Beltran-Campos
- División de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato, C.P. 38140, Mexico; (S.N.J.-G.); (X.S.R.-G.); (V.B.-C.)
| | - Luis M. Contreras-Medina
- División de Estudios de Posgrado, C.A. Bioingeniería, Básica y Aplicada Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico; (L.M.C.-M.); (J.F.G.-T.)
| | - Juan F. Garcia-Trejo
- División de Estudios de Posgrado, C.A. Bioingeniería, Básica y Aplicada Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico; (L.M.C.-M.); (J.F.G.-T.)
| | - Ana A. Feregrino-Pérez
- División de Estudios de Posgrado, C.A. Bioingeniería, Básica y Aplicada Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico; (L.M.C.-M.); (J.F.G.-T.)
- Correspondence: ; Tel.: +442-192-12-11 (ext. 6016)
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13
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Złotek U, Szymanowska U, Rybczyńska-Tkaczyk K, Jakubczyk A. Effect of Jasmonic Acid, Yeast Extract Elicitation, and Drying Methods on the Main Bioactive Compounds and Consumer Quality of Lovage ( Levisticum Officinale Koch). Foods 2020; 9:E323. [PMID: 32168779 PMCID: PMC7143783 DOI: 10.3390/foods9030323] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/04/2020] [Accepted: 03/07/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to evaluate changes in the activities of some enzymes (polyphenol oxidase-PPO and peroxidase-POD), the content of some bioactive compounds, and the organoleptic quality and color parameters of fresh lovage and its herb dried with various methods and elicited with jasmonic acid (JA) and yeast extract (YE). Elicitation only slightly affected the sensory quality of the fresh herbs, but consumer responses in terms of acceptability of the dried lovage color showed that lovage from microwave drying was least acceptable. The largest increase in the value of parameter a* was observed in microwave dried samples. Elicitation positively influenced the content of bioactive compounds (especially chlorophylls, vitamin C, and phenolic compounds), but unfortunately drying caused significant loss of bioactive compounds (except phenolic compounds) in both control and elicited samples. Drying also resulted in a decrease in the activity of PPO and POD.
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Affiliation(s)
- Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland; (U.S.); (A.J.)
| | - Urszula Szymanowska
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland; (U.S.); (A.J.)
| | - Kamila Rybczyńska-Tkaczyk
- Department of Environmental Microbiology, Laboratory of Mycology, The University of Life Sciences in Lublin, Leszczyńskiego Street 7, 20-069 Lublin, Poland;
| | - Anna Jakubczyk
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland; (U.S.); (A.J.)
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14
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Zubernik J, Dadan M, Cichowska J, Witrowa-Rajchert D. The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0338] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe aim of this study was to investigate the effects of pre-treatment in ethanol solution carried out in variable time with and without ultrasound (US) assistance on convective drying kinetics, total phenolic content (TPC) and hygroscopicity of an apple. The drying time after immersion in ethanol solution was shorter up to 13.4 (without US) and 18.3 % (with US) in comparison to intact slices. The most appropriate model that described kinetics of drying was the one proposed by Sledz et al. Drying of the untreated apple resulted in a decrease of the TPC by 18 %, compared with raw apples and the pre-treatment led to further losses. The tissue after ethanol pre-treatment was less hygroscopic, which proves the possibility to maintain a characteristic texture of the dried apple with prolonged storage stability. The best quality of dried apples was obtained after 1 min of ethanolic pre-treatment with US.
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Affiliation(s)
- Joanna Zubernik
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw02-776, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw02-776, Poland
| | - Joanna Cichowska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw02-776, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw02-776, Poland
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15
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Bettaieb Rebey I, Bourgou S, Ben Kaab S, Aidi Wannes W, Ksouri R, Saidani Tounsi M, Fauconnier ML. On the effect of initial drying techniques on essential oil composition, phenolic compound and antioxidant properties of anise (Pimpinella anisum L.) seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00284-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Experimental Evaluation of a Diesel Cogeneration System for Producing Power and Drying Aromatic Herbs. SUSTAINABILITY 2019. [DOI: 10.3390/su11185121] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The focus of this work was to evaluate the thermal performance of a cogeneration system used to produce power and dry aromatic herbs. The waste heat from the exhaust gases of the diesel engine was recovered to heat air using a thermosyphon heat exchanger. The heated air was employed in a convective tray dryer in order to dry Origanum vulgare, Mentha spicata, and Ocimum basilicum. The experiments were carried out at full load in a stationary compression ignition engine coupled to a generator. The maximum global energy efficiency of the cogeneration system was 40.14%, and the effectiveness of the heat exchanger achieved 39%.
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Nowacka M, Wiktor A, Anuszewska A, Dadan M, Rybak K, Witrowa-Rajchert D. The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks. ULTRASONICS SONOCHEMISTRY 2019; 56:1-13. [PMID: 31101243 DOI: 10.1016/j.ultsonch.2019.03.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 02/11/2019] [Accepted: 03/22/2019] [Indexed: 06/09/2023]
Abstract
A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25-38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Aleksandra Anuszewska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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Lammerskitten A, Wiktor A, Siemer C, Toepfl S, Mykhailyk V, Gondek E, Rybak K, Witrowa-Rajchert D, Parniakov O. The effects of pulsed electric fields on the quality parameters of freeze-dried apples. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Dibagar N, Chayjan RA, Kowalski SJ, Peyman SH. Deep bed rough rice air-drying assisted with airborne ultrasound set at 21 kHz frequency: A physicochemical investigation and optimization. ULTRASONICS SONOCHEMISTRY 2019; 53:25-43. [PMID: 30594523 DOI: 10.1016/j.ultsonch.2018.12.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 11/03/2018] [Accepted: 12/07/2018] [Indexed: 06/09/2023]
Abstract
This study investigates the feasibility of achieving a modified rough rice air-drying with ultrasound intervention (US) set at 21 kHz frequency. The process was carried out using an ultrasound assisted convective dryer and analyzed in terms of drying time, energy consumption (EC), evaporation rate (ER), broken kernel (BK), water activity (aw), vitamin B3 (niacin), and total phenolic content (TPC). The lab-scale dryer was set to transmit energy at power levels of 30, 60, 90, 120, and 150 W in the air temperatures of 35, 40, 45, 50, and 55 °C and velocities of 0.2, 0.5, 0.8, 1.1, and 1.4 m/s for a thickness of 20 cm. The results showed that in-range drying parameters played a major role in response analysis, suggesting that ultrasound efficiency during convective drying heavily depends on the power, air temperature, and velocity levels. Ultrasound assistance significantly increased bed evaporation rate up to 38.93%. Subsequently, it caused a reasonable reduction in total drying time, EC, and BK percentage up to 27.92%, 25.98%, and 34.22%, respectively in the case of 35 °C, v = 0.8 m/s, and P = 90 W. Remarkable advances were attained in the ultrasound assisted drying domain in grain quality via acceptable decrease in niacin and TPC losses within shorter drying time. There was a significant linear trend in BK, niacin, and TPC values across the bed thickness, which all was increased by the ultrasound application. The highest nutrient retention and physical quality preservation belonged to the top layer, which was influenced by the ultrasound radiation by the highest degree.
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Affiliation(s)
- Nesa Dibagar
- Bu-Ali Sina University, Faculty of Agriculture, Department of Biosystems Engineering, 6517833131 Hamedan, Iran; Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland
| | - Reza Amiri Chayjan
- Bu-Ali Sina University, Faculty of Agriculture, Department of Biosystems Engineering, 6517833131 Hamedan, Iran.
| | - Stefan Jan Kowalski
- Poznan University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, Berdychowo 4, 60-965 Poznan, Poland
| | - Seyed Hossain Peyman
- University of Guilan, Faculty of Agricultural Sciences, Department of Agricultural Mechanization Engineering, 41635-1314 Rasht, Iran
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Stępień AE, Gorzelany J, Matłok N, Lech K, Figiel A. The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose ( Cistus creticus). Journal of Food Science and Technology 2019; 56:2386-2394. [PMID: 31168121 PMCID: PMC6525696 DOI: 10.1007/s13197-019-03656-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 02/15/2019] [Accepted: 02/17/2019] [Indexed: 11/29/2022]
Abstract
This study aimed to investigate the changes in the total polyphenolic content and antioxidant properties after subjecting Pink Rock Rose (Cistus creticus) leaves to three different drying procedures, including convection drying (CD) at 40, 50 and 60 °C; vacuum-microwave drying (VMD) at 240 W microwave power; and combined drying consisting of convective pre-drying at 50 °C followed by vacuum-microwave finish drying at 240 W microwave power (CPD-VMFD). The total polyphenolic content and antioxidant properties (DPPH, ABTS) of leaves subjected to these three drying methods were spectrophotometrically determined. The results show that convection drying at 40 °C and vacuum-microwave drying yielded dried leaves with the highest bioactive potential in terms of the total polyphenol content and antioxidant activity, with the highest and lowest values of final specific energy consumption, respectively. The lowest bioactive potential was found in a product dried at 60 °C, which can be attributed to the possible degradation or changes in polyphenol structures under high temperatures. During the combined treatment (CPD-VMFD), most of the moisture was efficiently removed from the raw material by CPD, whereas the time of drying was significantly reduced by the application of VMFD. Combined drying CPD-VMFD is most suitable for industrial applications as it produces dried leaves with a bioactive potential that is only slightly lower than that achieved with VMD while providing a high-throughput capacity relative to operating costs.
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Affiliation(s)
- Agnieszka Ewa Stępień
- 1Centre for Innovative Research in Medical and Natural Sciences, Medical Faculty, University of Rzeszow, Warzywna 1A, 35-310 Rzeszów, Poland.,2Department of Dietetics, Institute of Nursing and Health Sciences, Medical Faculty, University of Rzeszow, Al. mjr.W.Kopisto 2 a, 35-310 Rzeszów, Poland
| | - Józef Gorzelany
- 3Department of Food and Agriculture Production Engineering, Faculty of Biology and Agriculture, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
| | - Natalia Matłok
- 3Department of Food and Agriculture Production Engineering, Faculty of Biology and Agriculture, University of Rzeszow, St. Zelwerowicza 4, 35-601 Rzeszów, Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37a, 51-630 Wroclaw, Poland
| | - Adam Figiel
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37a, 51-630 Wroclaw, Poland
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Chua LYW, Chong CH, Chua BL, Figiel A. Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-018-2227-x] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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The impact of high pressure and drying processing on internal structure and quality of fruit. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3047-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Nowacka M, Fijalkowska A, Wiktor A, Dadan M, Tylewicz U, Dalla Rosa M, Witrowa-Rajchert D. Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries. ULTRASONICS 2018; 83:33-41. [PMID: 28778552 DOI: 10.1016/j.ultras.2017.07.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 07/02/2017] [Accepted: 07/18/2017] [Indexed: 06/07/2023]
Abstract
The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60min of osmotic treatment and completely lost in the blanched samples.
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Aleksandra Fijalkowska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater Studiorum Università di Bologna, Campus of Food Science, Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum Università di Bologna, Campus of Food Science, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum Università di Bologna, Campus of Food Science, Cesena, Italy
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
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24
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Nakilcioglu-Taş E, Otleş S. Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1375944] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Semih Otleş
- Faculty of Engineering, Food Engineering Department, Ege University, Izmir, Turkey
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25
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The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7293932] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40°Brix and 45°C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90°C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.
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Samborska K, Wasilewska A, Gondek E, Jakubczyk E, Kamińska-Dwórznicka A. Diastase Activity Retention and Physical Properties of Honey/Arabic Gum Mixtures After Spray Drying and Storage. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0320] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effect of heat treatment (75 °C) and spray drying with the addition of Arabic gum (inlet/outlet air temperature 180/75 °C), on the diastase activity of multifloral honey (MH) and rape honey (RH) was investigated. The physical properties of the powders (particle size and morphology, water content and activity, bulk loose and tapped density, angle of repose, hygroscopicity) directly after drying and after 12 weeks of storage were studied. During heat treatment, diastase activity decreased gradually, to decline below limit values after 180 min. Diastase activity in the powders was lower than in fresh honeys, but it was concluded that temperature was not the only factor affecting this decrease. Powders were characterized by low water content and medium flowability, which was improved after storage due to particle size increase. Diastase activity in powders was stable during storage.
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Dadan M, Rybak K, Wiktor A, Nowacka M, Zubernik J, Witrowa-Rajchert D. Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments - An optimization approach. Food Chem 2017; 239:242-251. [PMID: 28873566 DOI: 10.1016/j.foodchem.2017.06.061] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 05/28/2017] [Accepted: 06/07/2017] [Indexed: 11/18/2022]
Abstract
Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order to obtain high quality of dried leaves, which was the aim of this study. The optimization was done using response surface methodology (RSM) for the following factors: microwave power (100, 200, 300W), air temperature (20, 30, 40°C) and pre-treatment variant (ultrasound, steaming and dipping as a control). Total phenolic content (TPC), antioxidant activity, chlorophyll and lutein contents (using UPLC-PDA) were determined in dried leaves. The analysed responses were dependent on the applied drying parameters and the pre-treatment type. The possibility of ultrasound and steam treatment application was proven and the optimal processing conditions were selected.
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Affiliation(s)
- Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Joanna Zubernik
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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Pinela J, Barros L, Antonio AL, Carvalho AM, Oliveira MBPP, Ferreira ICFR. Quality Control of Gamma Irradiated Dwarf Mallow (Malva neglecta Wallr.) Based on Color, Organic Acids, Total Phenolics and Antioxidant Parameters. Molecules 2016; 21:467. [PMID: 27070569 PMCID: PMC6274497 DOI: 10.3390/molecules21040467] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 03/31/2016] [Accepted: 04/07/2016] [Indexed: 11/16/2022] Open
Abstract
This study addresses the effects of gamma irradiation (1, 5 and 8 kGy) on color, organic acids, total phenolics, total flavonoids, and antioxidant activity of dwarf mallow (Malva neglecta Wallr.). Organic acids were analyzed by ultra fast liquid chromatography (UFLC) coupled to a photodiode array (PDA) detector. Total phenolics and flavonoids were measured by the Folin-Ciocalteu and aluminium chloride colorimetric methods, respectively. The antioxidant activity was evaluated based on the DPPH(•) scavenging activity, reducing power, β-carotene bleaching inhibition and thiobarbituric acid reactive substances (TBARS) formation inhibition. Analyses were performed in the non-irradiated and irradiated plant material, as well as in decoctions obtained from the same samples. The total amounts of organic acids and phenolics recorded in decocted extracts were always higher than those found in the plant material or hydromethanolic extracts, respectively. The DPPH(•) scavenging activity and reducing power were also higher in decocted extracts. The assayed irradiation doses affected differently the organic acids profile. The levels of total phenolics and flavonoids were lower in the hydromethanolic extracts prepared from samples irradiated at 1 kGy (dose that induced color changes) and in decocted extracts prepared from those irradiated at 8 kGy. The last samples also showed a lower antioxidant activity. In turn, irradiation at 5 kGy favored the amounts of total phenolics and flavonoids. Overall, this study contributes to the understanding of the effects of irradiation in indicators of dwarf mallow quality, and highlighted the decoctions for its antioxidant properties.
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Affiliation(s)
- José Pinela
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, no. 228, 4050-313 Porto, Portugal.
| | - Lillian Barros
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
| | - Amilcar L Antonio
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
- Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10, 2695-066 Bobadela, Portugal.
| | - Ana Maria Carvalho
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, no. 228, 4050-313 Porto, Portugal.
| | - Isabel C F R Ferreira
- Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal.
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Mathematical Modeling of Thin-Layer Solar Drying for Yarrow, Coriander and Hollyhock. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2015-0134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study is to investigate the drying kinetics of Yarrow, Coriander and Hollyhock flowers. These three medicinal products were dried using a solar hybrid photovoltaic-thermal dryer. The drying process was examined at the air temperatures of 40°C, 50°C and 60°C and air velocities of 0.5, 1 and 1.5 m/s. The experimental drying data were fitted to different theoretical models to predict the drying kinetics. Nonlinear regression analysis was performed to relate the parameters of the model with the drying conditions. The performance of these models was evaluated by comparing the correlation coefficient ($${R^2}$$), root mean square error (RMSE) and the chi-square ($${\chi ^2}$$) between the observed and the predicted moisture ratios. Among all the models, the exponential two-term was found to have the best fit in this study. Also the influence of plant type, air temperature and velocity was investigated.
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31
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Sledz M, Wiktor A, Nowacka M, Witrowa-Rajchert D. Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12271] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Magdalena Sledz
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
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32
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The impact of pulsed electric field treatment on selected bioactive compound content and color of plant tissue. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.04.004] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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33
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Orphanides A, Goulas V, Gekas V. Drying Technologies: Vehicle to High-Quality Herbs. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9128-9] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Rodríguez MM, Rodriguez A, Mascheroni RH. Color, Texture, Rehydration Ability and Phenolic Compounds of Plums Partially Osmodehydrated and Finish-Dried by Hot Air. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12515] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Maria M. Rodríguez
- TECSE - Departamento de Ingeniería Química; Facultad de Ingeniería; Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. Del Valle 5737 Olavarría Buenos Aires B7400JWI Argentina
| | - Anabel Rodriguez
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CONICET La Plata - UNLP); La Plata Argentina
| | - Rodolfo H. Mascheroni
- CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos) (CONICET La Plata - UNLP); La Plata Argentina
- Facultad de Ingeniería UNLP; La Plata Argentina
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35
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Fijalkowska A, Nowacka M, Wiktor A, Sledz M, Witrowa-Rajchert D. Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12217] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Aleksandra Fijalkowska
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
| | - Małgorzata Nowacka
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
| | - Artur Wiktor
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
| | - Magdalena Sledz
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
| | - Dorota Witrowa-Rajchert
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
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Różyło R, Rudy S, Krzykowski A, Dziki D. Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12152] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Renata Różyło
- Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences; Lublin 20-280 Poland
| | - Stanisław Rudy
- Thermal Engineering Department; University of Life Sciences; Lublin 20-280 Poland
| | - Andrzej Krzykowski
- Thermal Engineering Department; University of Life Sciences; Lublin 20-280 Poland
| | - Dariusz Dziki
- Thermal Engineering Department; University of Life Sciences; Lublin 20-280 Poland
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