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Krajewska A, Dziki D, Yilmaz MA, Özdemir FA. Physicochemical Properties of Dried and Powdered Pear Pomace. Molecules 2024; 29:742. [PMID: 38338485 PMCID: PMC10856639 DOI: 10.3390/molecules29030742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 01/31/2024] [Accepted: 02/03/2024] [Indexed: 02/12/2024] Open
Abstract
Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.
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Affiliation(s)
- Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20612 Lublin, Poland;
| | - Mustafa Abdullah Yilmaz
- Department of Analytical Chemistry, Faculty of Pharmacy, Dicle University Science and Technology Research and Application Center (DUBTAM), 21280 Diyarbakır, Türkiye;
| | - Fethi Ahmet Özdemir
- Department of Molecular Biology and Genetics, Faculty of Science and Art, Bingöl University, 12000 Bingöl, Türkiye;
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Sha SP, Modak D, Sarkar S, Roy SK, Sah SP, Ghatani K, Bhattacharjee S. Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources. Front Microbiol 2023; 14:1260071. [PMID: 37942074 PMCID: PMC10628478 DOI: 10.3389/fmicb.2023.1260071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 10/09/2023] [Indexed: 11/10/2023] Open
Abstract
Fruits are crucial components of a balanced diet and a good source of natural antioxidants, that have proven efficacy in various chronic illnesses. Various kinds of waste generated from fruit industries are considered a global concern. By utilizing this fruit waste, the international goal of "zero waste" can be achieved by sustainable utilization of these waste materials as a rich source of secondary metabolites. Moreover, to overcome this waste burden, research have focused on recovering the bioactive compounds from fruit industries and obtaining a new strategy to combat certain chronic diseases. The separation of high-value substances from fruit waste, including phytochemicals, dietary fibers, and polysaccharides which can then be used as functional ingredients for long-term health benefits. Several novel extraction technologies like ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), and supercritical fluid extraction (SFE) could provide an alternative approach for successful extraction of the valuable bioactives from the fruit waste for their utilization as nutraceuticals, therapeutics, and value-added products. Most of these waste-derived secondary metabolites comprise polyphenols, which have been reported to have anti-inflammatory, insulin resistance-treating, cardiovascular disease-maintaining, probiotics-enhancing, or even anti-microbial and anti-viral capabilities. This review summarizes the current knowledge of fruit waste by-products in pharmacological, biological, and probiotic applications and highlights several methods for identifying efficacious bioactive compounds from fruit wastes.
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Affiliation(s)
- Shankar Prasad Sha
- Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, India
| | - Debabrata Modak
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sourav Sarkar
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sudipta Kumar Roy
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
| | - Sumit Prasad Sah
- Food Microbiology Laboratory, Department of Botany, Kurseong College, Kurseong, India
| | - Kriti Ghatani
- Food Microbiology Laboratory, Department of Food Technology, University of North Bengal, Raja Rammohunpur, India
| | - Soumen Bhattacharjee
- Cell and Molecular Biology Laboratory, Department of Zoology, University of North Bengal, Raja Rammohunpur, India
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Li L, Pan H, Chen J, Cao W, Liu W, Duan X, Ren G. Infrared-assisted spouted bed drying of Chinese yam cubes: effect of constant and variable temperature drying processes on drying behavior, uniformity, and quality attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2815-2823. [PMID: 36576000 DOI: 10.1002/jsfa.12416] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/11/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Infrared-assisted spouted bed drying (IRSBD) is an innovative hybrid drying technology based on infrared drying and spouted bed drying, which has the advantages of higher drying efficiency and better uniformity. Temperature is an important process parameter that affects drying characteristics and product quality. Considering the overall quality of the product, drying at a constant temperature may not be the best solution. However, there is a lack of research on dynamically varying drying schemes. In this study, the effects of constant and variable temperature drying processes on the drying characteristics, uniformity, energy consumption, and quality of Chinese yams were evaluated. RESULTS The shortest drying time and lowest energy consumption were obtained by IRSBD at 70 °C, followed by staged rising temperature drying (SRTD). However, SRTD achieved the best drying uniformity. The Peleg model could describe the dehydration kinetics of dried yams well (R2 > 0.99). A high drying temperature (70 °C) favored the preservation of bioactive compounds (polyphenols and flavonoids) and gave the best antioxidant activity and equilibrium rehydration ratio of dried yams but resulted in poor color. Samples dried with SRTD showed comparable good antioxidant activity and better color than those dried at 70 °C. CONCLUSION A reasonable variable temperature drying scheme using IRSBD is considered to be better when considering the drying performance and overall quality of the products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Linlin Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Jiangnan University, Wuxi, China
| | - Hong Pan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Wenchao Liu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Razola-Díaz MDC, Verardo V, Gómez-Caravaca AM, García-Villanova B, Guerra-Hernández EJ. Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods 2023; 12:foods12030500. [PMID: 36766029 PMCID: PMC9914427 DOI: 10.3390/foods12030500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/13/2023] [Accepted: 01/17/2023] [Indexed: 01/24/2023] Open
Abstract
Orange peel is one of the main by-products from juice processing, and is considered as a promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti-microbial and antioxidant properties. The drying is an essential step to ensure the storage of this by-product at an industrial level, in order to use it as a functional ingredient or as a nutraceutical. Thus, this research focuses on the evaluation of the effect of the convective air-drying process in orange by-products at three different temperatures (40, 60 and 80 °C) and air flows (0, 0.8 and 1.6 m/s) on the phenolic content (measured by HPLC-MS), the antioxidant activity (measured by DPPH, ABTS and FRAP), and the vitamin C content (measured by HPLC-UV/VIS). Moreover, the mathematical modelling of its drying kinetics was carried out to examine the orange by-product behavior. Among the tested mathematical models, the Page model reported the highest fit and the best drying conditions, which showed the lowest reductions were at 60 °C with an air flow of 1.6 m/s and taking 315 min.
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Affiliation(s)
- María del Carmen Razola-Díaz
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Correspondence:
| | - Ana María Gómez-Caravaca
- Institute of Nutrition and Food Technology ‘José Matáix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain
| | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain
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Huang X, Li Y, Zhou X, Wang J, Zhang Q, Yang X, Zhu L, Geng Z. Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks. Foods 2022; 11:3486. [PMID: 36360099 PMCID: PMC9658811 DOI: 10.3390/foods11213486] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 10/20/2022] [Accepted: 10/29/2022] [Indexed: 07/03/2024] Open
Abstract
The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated using infrared-assisted-hot air drying (IRAHAD). Drying temperature and air velocity had remarkable effects on the drying kinetics, color, total phenol content, total flavonoid content, and vitamin C content (VCC) of apple slices. Infrared radiation distance demonstrated similar results, other than for VCC and color. The shortest drying time was obtained at 70 °C, air velocity of 3 m/s and infrared radiation distance of 10 cm. A deep neural network (DNN) was developed, based on 4526 groups of apple slice drying data, and was applied to predict changes in moisture ratio (MR) and dry basis moisture content (DBMC) of apple slices during drying. DNN predicted that the coefficient of determination (R2) was 0.9975 and 1.0000, and the mean absolute error (MAE) was 0.001100 and 0.000127, for MR and DBMC, respectively. Furthermore, DNN obtained the highest R2 and lowest MAE values when compared with multilayer perceptron (MLP) and support vector regression (SVR). Therefore, DNN can provide new ideas for the rapid detection of apple moisture and guide apple processing in order to improve quality and intelligent control in the drying process.
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Affiliation(s)
- Xiao Huang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Yongbin Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Xiang Zhou
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Jun Wang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832000, China
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832000, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832000, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832000, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832000, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
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Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces. Foods 2022; 11:foods11172676. [PMID: 36076860 PMCID: PMC9455257 DOI: 10.3390/foods11172676] [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: 08/04/2022] [Revised: 08/24/2022] [Accepted: 08/30/2022] [Indexed: 11/17/2022] Open
Abstract
A snack made of 36% by byproducts of grape and tomato pomaces was developed, also including other ingredients, such as oats, chia, quinoa, honey and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson and Pabis, and Midilli–Kucuk models fit the drying curves well. The average values for the Newton’s model drying constants were k50 = 2.71 × 10−1 ± 3 × 10−3 min−1, k60 = 2.76 10−1 ± 4 × 10−3 min−1 and k70 = 3.91 × 10−1 ± 8 × 10−3 min−1 at 50 °C, 60 °C and 70 °C, respectively. The product’s quality was assessed in terms of storage with respect to water activity and texture (hardness, springiness, cohesiveness, chewiness and resilience). There were no differences among the three tested processing temperatures in terms of their influence the final product’s quality. As there were no significant differences between initial and final water activity and texture attributes at any temperature and they were mainly unaltered during storage, the snack bar was considered stable during this period. This new snack, which includes byproducts from the food industry, reduces food waste and contributes to a circular economic model, simultaneously presenting environmental and economic advantages.
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