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Araújo ALD, Pena RDS. Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits. Foods 2023; 12:foods12091785. [PMID: 37174323 PMCID: PMC10178406 DOI: 10.3390/foods12091785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 04/18/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
Jambolan (Syzygium cumini) is a native fruit from Asia that has adapted well to the tropical climate of the Amazonian region. However, due to its limited annual availability and high perishability, the jambolan fruit is still underexploited. Thus, this study aimed to preserve the jambolan through a combined process of pulsed vacuum osmotic dehydration (PVOD) and convective air-drying and to monitor the total phenolic contents (TPCs) and total monomeric anthocyanins (TMAs) during these processes. To this end, jambolan fruits were pretreated with increasing PVOD times. After monitoring of moisture loss, solid gain, weight reduction, water activity, TPC, and TMA, pretreated (PT) and non-pretreated (NPT) fruits underwent convective air-drying (50-70 °C). The PVOD reduced half of the water present in the fruits; nonetheless, PVOD decreased the TPC and TMA over time. The increase in air-drying temperature shortened the drying time for both NPT and PT jambolan, and PVOD reduced even further the drying time of the fruits. Moreover, the fruits pretreated and dried at 60 °C showed promising results, potentially being a good alternative to extend the fruit's shelf life and make it available throughout the year.
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Affiliation(s)
- Adriano Lucena de Araújo
- Graduated Program in Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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2
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Martínez‐Sánchez CE, Solis‐Ramos AC, Rodríguez‐Miranda J, Juárez‐Barrientos JM, Ramírez‐Rivera EJ, Ruiz‐López II, Gómez‐Aldapa CA, Herman‐Lara E. Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Alma C. Solis‐Ramos
- Tecnológico Nacional de México/Campus Tuxtepec. Depto. de Ingeniería Química y Bioquímica Av. Oaxaca México
| | - Jesús Rodríguez‐Miranda
- Tecnológico Nacional de México/Campus Tuxtepec. Depto. de Ingeniería Química y Bioquímica Av. Oaxaca México
| | | | | | - Irving I. Ruiz‐López
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria Puebla México
| | - Carlos A. Gómez‐Aldapa
- Área Académica de Química. Universidad Autónoma de Hidalgo. Carretera Pachuca‐ Tulancingo Mineral de la Reforma Hidalgo México
| | - Erasmo Herman‐Lara
- Tecnológico Nacional de México/Campus Tuxtepec. Depto. de Ingeniería Química y Bioquímica Av. Oaxaca México
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3
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Tappi S, Velickova E, Mannozzi C, Tylewicz U, Laghi L, Rocculi P. Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions. Foods 2022; 11:488. [PMID: 35159638 PMCID: PMC8833967 DOI: 10.3390/foods11030488] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/30/2022] [Accepted: 02/03/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness of FC apples was assessed through color, texture, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR) evaluations. The analysis was performed immediately after VI and after 24 h of refrigerated storage. The obtained results showed a good preservation of color and higher firmness in the impregnated samples. Concerning the metabolic heat production, a decrease following the VI treatment was observed, especially when the combined solution was used for the impregnation. The TD-NMR studies showed higher changes in terms of signal intensity and transversal relaxation time T2 after 24 h of storage, evidencing the meta-stability of the plant material for its dynamic tissue nature, and the dewatering/impregnation processes evolution until the achievement of dynamic equilibrium.
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Affiliation(s)
- Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Elena Velickova
- Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University SS Cyril and Methodius, 1000 Skopje, North Macedonia
| | - Cinzia Mannozzi
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy;
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.T.); (L.L.); (P.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
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4
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Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
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5
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Effect of the high-pressure assisted-infusion processing on nutritional and antioxidant properties of mango cubes. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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6
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Maringgal B, Hashim N, Mohamed Amin Tawakkal IS, Mohamed MTM, Hamzah MH, Mohd Ali M. Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya ( Carica papaya L.) during Cold Storage. Foods 2021; 10:foods10020432. [PMID: 33669392 PMCID: PMC7920252 DOI: 10.3390/foods10020432] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 01/18/2021] [Accepted: 01/19/2021] [Indexed: 01/16/2023] Open
Abstract
This study evaluated the respiration rate of coated and uncoated (control) papayas (Carica papaya L.) with 15% of Kelulut honey (KH) nanoparticles (Nps) coating solution during cold storage at 12 ± 1 °C for 21 days. The respiration rate of the papayas significantly changed during storage, with an increase in CO2 and a decrease in O2 and C2H4, while the ascorbic acid and total phenolic content was maintained. The changes in respiration rate were rather slower for coated papayas when compared to control ones. A kinetic model was established from the experimental data to describe the changes of O2, CO2, and C2H4 production in papayas throughout the storage period. All O2, CO2, and C2H4 were experimentally retrieved from a closed system method and then represented by the Peleg model. The outcomes indicated the Peleg constant K1 and K2, which were gained from linear regression analysis and coefficients of determination (R2), seemed to fit well with the experimental data, whereby the R2 values exceeded 0.85 for both coated and control papayas. The model confirmed both the capability and predictability aspects of the respiration rate displayed by papayas coated with KH Nps throughout the cold storage period. This is supported by the differences in the stomatal aperture of coated and control papaya shown by microstructural images.
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Affiliation(s)
- Bernard Maringgal
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; (B.M.); (M.H.H.); (M.M.A.)
- Department of Agriculture Malaysia, Putrajaya 62624, Malaysia
| | - Norhashila Hashim
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; (B.M.); (M.H.H.); (M.M.A.)
- SMART Farming Technology Research Centre (SFTRC), Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Correspondence:
| | | | - Mahmud Tengku Muda Mohamed
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia;
| | - Muhammad Hazwan Hamzah
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; (B.M.); (M.H.H.); (M.M.A.)
| | - Maimunah Mohd Ali
- Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; (B.M.); (M.H.H.); (M.M.A.)
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7
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Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Rodriguez A, Sancho AM, Barrio Y, Rosito P, Gozzi MS. Combined drying of Nopal pads (
Opuntia ficus‐indica
): Optimization of osmotic dehydration as a pretreatment before hot air drying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14183] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anabel Rodriguez
- Instituto Nacional de Tecnología Agropecuaria (INTA) Buenos Aires Argentina
| | - Ana María Sancho
- Instituto Nacional de Tecnología Agropecuaria (INTA) Buenos Aires Argentina
| | - Yanina Barrio
- Departamento de Biotecnología y Tecnología Alimentaria, Facultad de Ingeniería y Ciencias Exactas Universidad Argentina de la Empresa (UADE), CABA Buenos Aires Argentina
| | - Pablo Rosito
- Departamento de Biotecnología y Tecnología Alimentaria, Facultad de Ingeniería y Ciencias Exactas Universidad Argentina de la Empresa (UADE), CABA Buenos Aires Argentina
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9
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Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102190] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Akharume F, Singh K, Sivanandan L. Effects of liquid smoke infusion on osmotic dehydration kinetics and microstructural characteristics of apple cubes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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11
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Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2018.10.040] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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12
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Nowacka M, Tappi S, Tylewicz U, Luo W, Rocculi P, Wesoły M, Ciosek-Skibińska P, Dalla Rosa M, Witrowa-Rajchert D. Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Luo W, Tappi S, Wang C, Yu Y, Zhu S, Rocculi P. Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2165-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2017.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Efficiency of Osmotic Dehydration of Apples in Polyols Solutions. Molecules 2018; 23:molecules23020446. [PMID: 29462977 PMCID: PMC6017076 DOI: 10.3390/molecules23020446] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 02/12/2018] [Accepted: 02/14/2018] [Indexed: 11/24/2022] Open
Abstract
The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparison of the results obtained during the application of a sucrose solution. This innovative research utilizes alternative solutions in osmotic pretreatment, which until now, have not been commonly used in fruit processing by researchers worldwide. Results indicate that erythritol and xylitol show stronger or similar efficiency to sucrose; however, the use of inulin, as well as oligofructose, was not satisfactory due to the insufficient, small osmotic driving forces of the process, and the low values of mass transfer parameters.
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