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Tang Y, Jing P, Jiao S. Application of radio frequency energy in processing of fruit and vegetable products. Compr Rev Food Sci Food Saf 2024; 23:e13425. [PMID: 39136978 DOI: 10.1111/1541-4337.13425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 06/22/2024] [Accepted: 07/12/2024] [Indexed: 08/15/2024]
Abstract
Thermal processing is commonly employed to ensure the quality and extend the shelf-life of fruits and vegetables. Radio frequency (RF) heating has been used as a promising alternative treatment to replace conventional thermal processing methods with advantages of rapid, volumetric, and deep penetration heating characteristics. This article provides comprehensive information regarding RF heating uniformity and applications in processing of fruit and vegetable products, including disinfestation, blanching, drying, and pasteurization. The dielectric properties of fruits and vegetables and their products have also been summarized. In addition, recommendations for future research on RF heating are proposed to enhance practical applications for fruits and vegetables processing in future.
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Affiliation(s)
- Yingjie Tang
- Department of Food Science and Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Pu Jing
- Department of Food Science and Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shunshan Jiao
- Department of Food Science and Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
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2
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Mao C, Chen Y, Liu T, Ye P, Wang Y, Chen X, Fu H, Wang Y, Wang K. Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]. Food Res Int 2024; 184:114265. [PMID: 38609243 DOI: 10.1016/j.foodres.2024.114265] [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: 12/17/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Radio frequency explosion puffing (RFEP) is a novel oil-free puffing technique used to produce crispy textured and nutritious puffed snacks. This study aimed to investigate the effects of freezing at different temperatures (-20 °C, -40 °C, -80 °C) for14 h and freezing times (1 and 2 times) on the cellular structure of purple sweet potato and the quality of RFEP chips. The analysis of cell microstructure, conductivity, and rheology revealed that higher freezing temperatures and more freezing times resulted in increased damage to the cellular structure, leading to greater cell membrane permeability and decreased cell wall stiffness. However, excessive damage to cellular structure caused tissue structure to collapse. Compared with the control group (4 °C), the RFEP sample pre-frozen once at -40 °C had a 47.13 % increase in puffing ratio and a 61.93 % increase in crispness, while hardness decreased by 23.44 % (p < 0.05). There was no significant change in anthocyanin retention or color difference. X-ray microtomography demonstrated that the RFEP sample pre-frozen once at -40 °C exhibited a more homogeneous morphology and uniform pore distribution, resulting in the highest overall acceptability. In conclusion, freezing pre-treatment before RFEP can significantly enhance the puffing quality, making this an effective method for preparing oil-free puffing products for fruits and vegetables.
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Affiliation(s)
- Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yurui Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Tong Liu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Hongfei Fu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China.
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China; School of Food Science, Henan Institute of Science and Technology, 90 Eastern Hualan Avenue, Xinxiang 453003, China.
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3
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Wang K, He P, Wang Q, Yang Z, Xing Y, Ren W, Wang J, Xu H. Ultrasound pretreatment enhances moisture migration and drying quality of mulberry via microstructure and cell-wall polysaccharides nanostructure modification. Food Res Int 2024; 184:114245. [PMID: 38609224 DOI: 10.1016/j.foodres.2024.114245] [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: 09/11/2023] [Revised: 02/19/2024] [Accepted: 03/15/2024] [Indexed: 04/14/2024]
Abstract
The effects of ultrasound pretreatment (20 kHz, 30 W/L) on mulberries' texture, microstructure, characteristics of cell-wall polysaccharides, moisture migration, and drying quality were investigated over exposure times ranging from 15 to 45 min. Ultrasound induced softening of mulberry tissue, accompanied by an increase in water-soluble pectin and a decrease in chelate-soluble pectin and Na2CO3-soluble pectin concentrations. Noticeable depolymerization of the pectin nanostructure was observed in the pretreated mulberries, along with a decrease in molecular weight, attributed to side-chain structure cleavage. Ultrasound loosened the cell wall structure, increased free water content and freedom, thereby reducing water diffusion resistance. Ultrasound pretreatment reduced drying time by 11.2 % to 23.3 % at various processing times compared to controls. Due to significantly enhanced drying efficiency, the optimal pretreatment time (30 min) yielded dried mulberries with higher levels of total phenolics and total anthocyanins, along with an increased antioxidant capacity. The results of this study provide insights into the mechanisms by which ultrasound pretreatment can effectively enhance the mulberry drying process.
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Affiliation(s)
- Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qinghui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Ürümqi 830091, China
| | - Zhongqiang Yang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Ürümqi 830091, China
| | - Ying Xing
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenxin Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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4
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Wang K, Li Q, Xue Y, Yang Z, He P, Jia X, Ren W, Wang J, Xu H. Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry. Food Chem 2024; 434:137490. [PMID: 37742549 DOI: 10.1016/j.foodchem.2023.137490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/26/2023] [Accepted: 09/12/2023] [Indexed: 09/26/2023]
Abstract
Mulberries were categorized into five stages of ripening (D1-D5, 0.905-1.055 g/cm3) based on their density, and their physicochemical properties, tissue structure, cell wall polysaccharide properties, and drying characteristics were investigated. As mulberry ripening progressed, the TSS and water-soluble pectin content rapidly increased, while the contents of TA, hardness, chelate-, sodium carbonate-soluble pectin, hemicellulose, and cellulose decreased gradually. Pectin nanostructure and monosaccharide composition indicated that both the main and side chains of pectin undergo depolymerization. Medium- and short-wave infrared drying time initially decreased and then increased during mulberry ripening, with D4 fruits exhibiting the shortest drying time. Compared with D4 fruits, the collapse of cell structure in D5 fruits prolongs their drying time. The results demonstrate that ripeness significantly affects mulberry drying characteristics, which is related to changes in cell structure and pectin properties. Utilizing mulberry density to determine ripeness and grading is an effective approach to achieving optimal drying.
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Affiliation(s)
- Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qingyuan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuan Xue
- College of Horticulture, Shanxi Agricultural University, Taigu 030801, China
| | - Zhongqiang Yang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Ürümqi 830091, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaoran Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenxin Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Geng Z, Ye P, Zhou L, Fu H, Chen X, Wang Y, Wang Y. Pasteurization of Salmonella spp. in black fungus ( Auricularia auricula) powder by radio frequency heating. FOOD SCI TECHNOL INT 2024; 30:3-17. [PMID: 36065562 DOI: 10.1177/10820132221123437] [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] [Indexed: 11/16/2022]
Abstract
Radio frequency (RF) heating has been studied to inactivate bacteria in some powder foods. In this study, a 6 kW, 27.12 MHz RF system was used to pasteurize Salmonella in black fungus (Auricularia auricula) powder. The effects of different conditions (initial aw, electrodes gaps, particle sizes) on RF heating rate and uniformity were investigated. The results showed that RF heating rate was significantly (p < 0.05) improved with decreasing electrodes gap and increasing initial aw, and the heating rate was the slowest when the particle size was 120-160 mesh. However, these factors had no significant (p > 0.05) influence on heating uniformity. RF pasteurization of Salmonella in black fungus powder was also studied. The results showed that, to inactivate Salmonella for 5 log reductions in the cold spot (the center of surface layer), the time needed and bacteria heat resistance at designated temperature (65, 75, 85 °C) decreased with increasing aw, and the first order kinetics and Weibull model could be used to fit inactivation curves of Salmonella with well goodness. Quality analysis results showed that although RF pasteurization had no significant (p > 0.05) effect on Auricularia auricula polysaccharide (AAP) and total polyphenols, obvious changes were found on color. Results suggested that RF pasteurization can be considered as an effective pasteurization method for black fungus powder.
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Affiliation(s)
- Zheng Geng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Pengfei Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Liangfu Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Xu H, Guan Y, Shan C, Xiao W, Wu M. Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes. ULTRASONICS SONOCHEMISTRY 2023; 101:106670. [PMID: 37922719 PMCID: PMC10643530 DOI: 10.1016/j.ultsonch.2023.106670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/07/2023]
Abstract
Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Yaru Guan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Chun Shan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Wanru Xiao
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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7
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Physicochemical properties and phytochemical components of white mulberry (Morus alba L.) fruits with different density at harvest. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Qing S, Long Y, Wu Y, Shu S, Zhang F, Zhang Y, Yue J. Hot-air-assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2664-2674. [PMID: 36647340 DOI: 10.1002/jsfa.12458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Vegetables are often blanched before drying. The hot-water blanching (HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot-air-assisted radio frequency heating blanching (HA-RFB) of broccoli was developed for use before further drying processes. Blanching sufficiency, heating uniformity, and heating rate during HA-RFB were investigated to improve the product's physicochemical properties and texture. Suitable heating conditions were achieved when HA-RFB was applied with hot air at 70 °C, with an electrode gap of 10.7 cm, using a cylindrical container for the broccoli. RESULTS Under these conditions, the relative peroxidase activity in broccoli decreased to 3.26% within 117 s, with 13.45% of weight loss. In comparison with HWB broccoli, the products blanched by HA-RFB preserved their texture, bioactive compounds, and microstructure better. The ascorbic acid, sulforaphane, and total glucosinolate content in HA-RFB products were 251.1%, 131.9% and 36.7% higher than those in HWB broccoli, and HA-RFB treatment led to a greater weight loss (13.45 ± 0.50%) than HWB (8.70 ± 1.70%), which is very helpful for the subsequent drying process. CONCLUSION This study demonstrated that HA-RFB could be a promising substitute for HWB to blanch broccoli and other flower vegetables, especially as a pretreatment in the drying process. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shuting Qing
- Bor S. Luh Food Safety Research Center, College of Agriculture and Biology, Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, SJTU-OSU Innovation Center for Food Control and Environmental Sustainability, Shanghai Jiao Tong University, Shanghai, China
| | - Yangyang Long
- Bor S. Luh Food Safety Research Center, College of Agriculture and Biology, Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, SJTU-OSU Innovation Center for Food Control and Environmental Sustainability, Shanghai Jiao Tong University, Shanghai, China
| | - Yiwen Wu
- Bor S. Luh Food Safety Research Center, College of Agriculture and Biology, Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, SJTU-OSU Innovation Center for Food Control and Environmental Sustainability, Shanghai Jiao Tong University, Shanghai, China
| | - Shumin Shu
- Kangshi (Shanghai) Food Science and Technology Co., Ltd, Shanghai, China
| | - Fei Zhang
- Kangshi (Shanghai) Food Science and Technology Co., Ltd, Shanghai, China
| | - Yan Zhang
- Kangshi (Shanghai) Food Science and Technology Co., Ltd, Shanghai, China
| | - Jin Yue
- Bor S. Luh Food Safety Research Center, College of Agriculture and Biology, Key Laboratory of Urban Agriculture, Ministry of Agriculture and Rural Affairs, SJTU-OSU Innovation Center for Food Control and Environmental Sustainability, Shanghai Jiao Tong University, Shanghai, China
- Shanghai Jiao Tong University Sichuan Research Institute, Chengdu, China
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9
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Yao Y, Zhang B, Pang H, Wang Y, Fu H, Chen X, Wang Y. The effect of radio frequency heating on the inactivation and structure of horseradish peroxidase. Food Chem 2023; 398:133875. [PMID: 35964573 DOI: 10.1016/j.foodchem.2022.133875] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 07/09/2022] [Accepted: 08/05/2022] [Indexed: 10/15/2022]
Abstract
The effects of radio frequency (RF) heating on horseradish peroxidase (HRP) activity and its structure were investigated in this paper. The HRP was heated to 50 °C, 70 °C and 90 °C at different electrode gaps (100, 110 and 120 mm). The relative enzyme activity was 105.33 %-113.73 % at 50 °C, 91.11 %-93.05 % at 70 °C and 47.05 %-68.17 % at 90 °C. Ultraviolet-visible, circular dichroism and fluorescence spectra were used to monitor the variation in secondary and tertiary structure. The results showed that RF heating at the electrode gaps of 120 mm contributed to more severe enzyme inactivation and conformational destruction, which can be explained by the changes in Soret band, secondary structure content and tryptophan fluorescence intensity. This study revealed that enzyme inactivation by RF heating was associated with loss of helical structure, unfolding of enzyme protein and ejection of heme group.
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Affiliation(s)
- Yishun Yao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Huiyun Pang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation. Food Chem 2023; 398:133925. [DOI: 10.1016/j.foodchem.2022.133925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 07/25/2022] [Accepted: 08/09/2022] [Indexed: 11/15/2022]
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Yao Y, Zhang B, Zhou L, Wang Y, Fu H, Chen X, Wang Y. Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02856-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphology. Food Chem 2022; 394:133498. [PMID: 35728473 DOI: 10.1016/j.foodchem.2022.133498] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 05/19/2022] [Accepted: 06/14/2022] [Indexed: 11/22/2022]
Abstract
This study investigated the effects of radiofrequency (RF) and boiling-water (BW) blanching on lipoxygenase (LOX) activity, physicochemical properties, and changes in the cellular morphology of sweet corn kernels. First, a speed-adjustable device was introduced to rotate the sample for improving heating uniformity. Then, the maximum RF heating rate and uniform temperature distribution of samples were obtained under 160 mm electrode gap, 120 g sample weight, and 14 r/min rotating speed. With increased RF heating temperature ranging from 50 °C to 80 °C, the residual activity of LOX significantly decreased to 4.68%. Samples blanched by RF treatment maintained better color, texture, and nutrient content than those by BW when similar levels of enzyme inactivation were achieved. Micrographs also showed the cells were increasingly damaged with increased RF heating temperature, whereas the cells were damaged much more severely when treated with BW. Besides, microscopic destruction of cells also explains the changes in physicochemical properties.
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13
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Cui B, Sun Y, Wang K, Liu Y, Fu H, Wang Y, Wang Y. Pasteurization mechanism on the cellular level of radio frequency heating and its possible non-thermal effect. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Impact of radio frequency treatment on textural properties of food products: An updated review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Tavares RMDO, de Assis CF, Lima PDO, de Lima PDS, Lima RRC, Damasceno KSFDSC. Blanching Effect on the Quality and Shelf-Life Characteristics of Fresh Cowpea Grains [ Vigna unguiculata (L.) Walp.]. Foods 2022; 11:1295. [PMID: 35564021 PMCID: PMC9100185 DOI: 10.3390/foods11091295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/16/2022] [Accepted: 04/26/2022] [Indexed: 12/04/2022] Open
Abstract
The high perishability of fresh cowpeas impairs its commercialization. Thus, this study aims to determine the temperature-time binomial for blanching fresh cowpea [Vigna unguiculata (L.) Walp] by evaluating the effects of heat treatment and kinetic behavior on the peroxidase (POD) activity and on the physical characteristics (firmness, color, mass gain). A factorial design (3 × 6) with temperature (70, 80, and 90 °C) and time (1, 2, 4, 6, 8, and 10 min) was implemented. Physicochemical, microbiological, and enzymatic (POD) changes, in addition to photographic monitoring, were evaluated throughout the storage period (4.90 °C). With regard to the effects of the independent variables and the first-order kinetic model, it was determined that 70 °C for 4 min of blanching maintained and/or improved the physical characteristics of the raw material. The pH and the acidity of the blanched fresh cowpea changed little during the storage period; the microbiological load and POD activity reduced with blanching and remained stable until the eighth day of storage, and provided an increase of 5 days in shelf-life under refrigeration when compared to non-blanched. Blanching is shown as an alternative for improving fresh cowpeas, favoring an economic increase in production with guaranteed quality and safety attributes.
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Affiliation(s)
- Romayana Medeiros de Oliveira Tavares
- Health Sciences Center, Nutrition Postgraduate Program, Department of Nutrition, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-900, Brazil;
| | - Cristiane Fernandes de Assis
- Health Sciences Center, Nutrition Postgraduate Program, Department of Pharmacy, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-900, Brazil;
| | - Patrícia de Oliveira Lima
- Postgraduate Program in Animal Science, Department of Animal Sciences, Federal Rural University of the Semi-Arid. Rua Francisco Mota, 572, Pres. Costa e Silva, Mossoró 59625-900, Brazil;
| | - Paulo Douglas Santos de Lima
- Department of Theoretical and Experimental Physics, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, Natal 59078-900, Brazil;
| | - Roberto Rodrigues Cunha Lima
- Federal Institute of Education Science and Technology of Rio Grande do Norte, Rua Brusque, 2926, Potengi, Natal 59112-490, Brazil;
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16
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Relationship between fruit density and physicochemical properties and bioactive composition of mulberry at harvest. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104322] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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17
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Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Aspergillus niger at Lower Processing Temperatures. FOOD BIOPROCESS TECH 2022; 15:635-655. [PMID: 35154557 PMCID: PMC8815399 DOI: 10.1007/s11947-022-02769-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 01/18/2022] [Indexed: 11/25/2022]
Abstract
The freshly harvested whole garlic bulbs require the inactivation of peroxidase (POD), polyphenol oxidase (PPO), and Aspergillus niger. However, the conventional hot water blanching and modern pretreatment like ultrasound (US) and microwave (MW) cannot individually inactivate both the enzymes and Aspergillus niger to the desired levels without compromising the quality of the garlic due to either of the higher process temperatures (> 85 °C) or prolonged treatment times. Therefore, a two-stage sequential US followed by MW pretreatment for garlic bulbs was developed for simultaneous inactivation of POD, PPO, and Aspergillus niger to the desired levels and overcome the individual pretreatment drawbacks. The separate experiments were conducted for US and MW pretreatment using central composite design, and optimization was carried out using response surface methodology. When temperature constraint was considered during optimization, the US was able to reduce POD, PPO, and Aspergillus niger by 80.87%, 93.80%, and 2.60 logs, respectively, whereas MW reduced POD, PPO, and Aspergillus niger by 77.84%, 77.04%, and 1.90 logs, respectively. The US treatment (58.43 WL−1 ultrasound power density for 40 min with an initial bath temperature of 60 °C) followed by MW treatment (3 Wg−1 MW power density for 120 s) resulted in 90.37% POD and 92.38% PPO inactivation with 2.62 log reduction in Aspergillus niger. The maximum temperature reached in US + MW process was 83 °C which ensured no severe thermal damage to the garlic bulbs. The scanning electron microscopic images indicated that ultrasonication induced the porous structure in garlic and helped microwaves increase the product temperature rapidly and achieve the higher inactivation of enzymes and Aspergillus niger. Thus, the US was found to be enhancing the efficacy of the MW heating process.
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Zhang C, Dong Y, Sun Y, Liu Y, Wang Y, Fu H, Chen X, Wang Y. Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect. J Food Sci 2022; 87:738-749. [PMID: 34997938 DOI: 10.1111/1750-3841.16010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 09/12/2021] [Accepted: 11/12/2021] [Indexed: 11/30/2022]
Abstract
A radio frequency (RF) heating system was used to process green peas and a rotating system was introduced to improve heating rate and heating uniformity. Results revealed that rotation treatment accelerated heating rate effectively and improved heating uniformity index significantly (p < 0.05) from 0.175 (0 rpm, 55°C) to 0.029 (60 rpm, 55°C). After being treated with RF and traditional hot water blanching at 85°C, the residual lipoxygenase activities of green peas were 1.90 ± 0.71% and 35.51 ± 5.25%, respectively, confirming RF possessed better blanching efficiency. Meanwhile, weight loss, electrolyte leakage rate, color, and texture of green peas all had significant changes (p < 0.05) through RF heating. PRACTICAL APPLICATION: A rotation device can effectively improve heating uniformity of RF electromagnetic heating. The rotation device could be expanded or further developed into continuous feeding conveying device for industrial production.
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Affiliation(s)
- Caiyue Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yuehan Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111572] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Zhang C, Hu C, Sun Y, Zhang X, Wang Y, Fu H, Chen X, Wang Y. Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure. Food Chem 2021; 345:128756. [PMID: 33302106 DOI: 10.1016/j.foodchem.2020.128756] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 11/19/2022]
Abstract
Fresh green peas require blanching to terminate enzymatic reaction induced quality deterioration before frozen storage. Radio frequency (RF) heating is a novel way of dry blanching for fruits and vegetables with high processing efficiency. In this study, blanching effects of RF heating on relative activities of lipoxygenase (LOX) and peroxidase (POD), physiochemical properties as well as cellular morphology changes of green peas were investigated. Results showed relative activities of pea LOX and POD reduced to 0.90 ± 0.78% and 1.10 ± 0.71%, respectively at 85 °C by RF heating with an electrode gap 105 mm. Weight loss, color, texture and electrolyte leakage of peas changed significantly with increasing temperature (60-85 °C). Ascorbic acid, chlorophyll and mineral contents had different loss after RF processing and long term heating at 115 mm exacerbated the loss of nutrients. Microstructure features showed the deconstruction of pea cell well and starch granule gelatinization.
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Affiliation(s)
- Caiyue Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chenchen Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xueying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Yao Y, Sun Y, Cui B, Fu H, Chen X, Wang Y. Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology. Food Chem 2021; 342:128360. [PMID: 33127230 DOI: 10.1016/j.foodchem.2020.128360] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/07/2020] [Accepted: 10/08/2020] [Indexed: 11/19/2022]
Abstract
Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce. POD enzyme inactivation efficiency increased with increased RF heating rate. When POD activity was reduced to <5%, better physiochemical properties and less cell damage occurred in RF heating compared with conventional hot water (HW) blanching (HWB); Relative electrolyte leakage (REL) analysis and microscopic observation suggested that the loss of integrity of cell walls and membranes, the decrease in turgor pressure and the weakened connections between adjacent cells leaded to the deterioration of physiochemical properties. The degrees of cell destruction varied with RF heating rates, which provide a new idea for RF blanching for producing different types of fruits and vegetables products (Solid and juice products).
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Affiliation(s)
- Yishun Yao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Baozhong Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102513] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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