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Niu Y, Yuan Y, Xu Y, Tan L, Dai Y. Effect of microwave combined with ethanol pretreatment on the quality of potato CO 2 explosion puffing drying. Food Res Int 2024; 192:114828. [PMID: 39147517 DOI: 10.1016/j.foodres.2024.114828] [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: 05/29/2024] [Revised: 07/19/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
To enhance the drying quality of potato slices, this investigation employed a microwave heating (MH) combined with ethanol osmotic dehydration (EOD) pretreatment strategy to improve the quality of explosion puffing drying (EPD). This paper systematically investigated the effects of different pretreatment methods (no treatment, HAD, MH, EOD, MH+EOD) on the quality and physicochemical properties of potato slices subjected to CO2-EPD. The results showed that after MH and EOD pretreatments, the internal pores of the potato slices exhibited a uniform porous structure. The MH+EOD+CO2-EPD treatment demonstrated superior expansion, crispness, hardness, and color, with higher retention rates of vitamin C and protein. The measurements were an expansion ratio of 2.15, hardness of 1290.01 g, crispness of 745.94 g, ΔE of 6.54, protein content of 1.99 g/100 g, and VC content of 17.33 mg/100 g. Additionally, the study explored the effects of microwave power, microwave drying time, ethanol concentration, and ethanol soaking time on the expansion ratio, hardness, crispness, protein content, VC content, and color. MH+EOD+CO2-EPD is an environmentally sustainable and efficient solution with potential for widespread industrial application to enhance processing quality and economic benefits.
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Affiliation(s)
- Yao Niu
- Shaanxi University of Science and Technology, Xi'an, China
| | - Yuejin Yuan
- Shaanxi University of Science and Technology, Xi'an, China.
| | - Yingying Xu
- Shaanxi University of Science and Technology, Xi'an, China
| | - Libin Tan
- Shaanxi University of Science and Technology, Xi'an, China
| | - Yeye Dai
- Shaanxi University of Science and Technology, Xi'an, China
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2
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Zhang J, Chen J, Lan J, Liu B, Wang X, Zhang S, Zuo Y. Effect of Different Drying Techniques on the Bioactive Compounds, Antioxidant Ability, Sensory and Volatile Flavor Compounds of Mulberry. Foods 2024; 13:2492. [PMID: 39200419 PMCID: PMC11354017 DOI: 10.3390/foods13162492] [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: 06/30/2024] [Revised: 07/27/2024] [Accepted: 08/06/2024] [Indexed: 09/02/2024] Open
Abstract
Mulberry perishes easily due to its high water content and thin skin. It is important to extend the shelf life of mulberry by proper processing methods. In the present study, the influence of three drying techniques, including hot air drying (HAD), vacuum drying (VD), and vacuum freeze-drying (VFD) on the quality maintenance of mulberry was comprehensively evaluated. Bioactive compounds, antioxidant activity, and the sensory and volatile flavor compounds of mulberry have been researched. The results showed that VFD treatment maintained the highest anthocyanins (6.99 mg/g), total flavones (3.18 mg/g), and soluble sugars (2.94 mg/g), and exhibited the best DPPH· (81.2%) and ABTS+· (79.9%) scavenging ability. Mulberry also presented the lowest hardness and the greatest brittleness after VFD. Additionally, VFD maintained the optimal color and presented the best sensory attributes. Furthermore, 30, 20, and 32 kinds of volatile flavor compounds were detected in HAD, VD, and VFD, respectively, among which aldehydes, esters, and ketones were the most abundant compounds. This study indicated the potential application value of VFD for the drying of fruit and vegetable foodstuffs.
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Affiliation(s)
- Jing Zhang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (J.Z.); (J.C.); (B.L.)
- Luzhoulaojiao Postdoctoral Programme Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
| | - Jing Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (J.Z.); (J.C.); (B.L.)
| | - Jingsha Lan
- College of Life Science, Sichuan Normal University, Chengdu 610101, China;
| | - Bingliang Liu
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (J.Z.); (J.C.); (B.L.)
| | - Xinhui Wang
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (J.Z.); (J.C.); (B.L.)
- Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Suyi Zhang
- Luzhoulaojiao Postdoctoral Programme Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
- Luzhou Laojiao Co., Ltd., Luzhou 646000, China
| | - Yong Zuo
- College of Life Science, Sichuan Normal University, Chengdu 610101, China;
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3
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Wang JR, Wu XY, Cui CB, Bi JF. Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices. Food Chem X 2024; 22:101337. [PMID: 38601949 PMCID: PMC11004061 DOI: 10.1016/j.fochx.2024.101337] [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: 11/01/2023] [Revised: 03/24/2024] [Accepted: 03/27/2024] [Indexed: 04/12/2024] Open
Abstract
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC-MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.
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Affiliation(s)
- Jin-Ru Wang
- Convergence College, Yanbian University, Yanji, Jilin 133000, China
| | - Xin-Ye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cheng-Bi Cui
- Convergence College, Yanbian University, Yanji, Jilin 133000, China
| | - Jin-Feng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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4
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Dong X, Raghavan V. High-intensity ultrasound treatment of Atlantic cod: Impact on nutrients, structure, sensory quality, bioactivity, and in-vitro digestibility. Food Res Int 2024; 186:114363. [PMID: 38729725 DOI: 10.1016/j.foodres.2024.114363] [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: 12/23/2023] [Revised: 04/05/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
This study evaluates the impact of high-intensity ultrasound (HIU) on the physicochemical properties and in-vitro digestibility of Atlantic cod (Gadus morhua). Various ultrasound durations (0-60 min) were applied to assess changes in color attributes, total antioxidant capacity (TAC), total flavonoid content (TFC), total phenolic content (TPC), total protein content, and in-vitro protein digestibility (IVPD). Results indicated HIU maximumly increased TAC, TFC, TPC, and peptide content before digestion by 7.28 % (US60), 3.00 % (US30), 32.43 % (US10), and 18.93 % (US60), respectively. While HIU reduced total protein content, it enhanced IVPD by up to 12.24 % (US30). Color attributes electron microscopy reflected structural changes in the cod samples, suggesting the effectiveness of HIU in altering protein structures. These findings highlight HIU's potential as a non-thermal technique for improving the sensory and nutritional quality of Atlantic cod, offering valuable insights for the seafood processing industry and consumers.
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Affiliation(s)
- Xin Dong
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
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5
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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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6
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Ye P, Cui B, Mao C, Wang K, Xie Y, Sun Y, Chen X, Wang Y, Wang Y. Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour. Food Chem 2024; 437:137925. [PMID: 37939422 DOI: 10.1016/j.foodchem.2023.137925] [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: 07/12/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/10/2023]
Abstract
Yam flour was modified by radio frequency explosion puffing at different moisture content, puffing temperature, and puffing pressure difference. After puffing, the protein content and lipid content increased by 0.56-1.28 % and 0.23-0.39 %, respectively. Puffing caused the flour granules to aggregate, increasing the thermal transition temperatures and reducing the pasting viscosities, enthalpy, 1047/1022 cm-1 ratio, and relative crystallinity. Puffing reduced the intensity of the infrared spectrum peak at 1641 cm-1 by breaking the hydrogen bonds without changing A-type crystalline structure. Puffing promoted the conversion of random-coil and α-helix protein structure to β-turn and β-sheet. Puffing retarded in vitro digestibility by reducing rapidly digestible starch content by 7.04-11.12 % and rising slowly digestible starch content and resistant starch content by 4.02-4.89 % and 2.77-3.10 %, respectively. Radio frequency explosion puffing altered flour's physicochemical, functional and digestibility properties by destroying the protein structure and promoting the interaction of starch and proteins/lipids.
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Affiliation(s)
- Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Baozhong Cui
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yingman Xie
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yanan Sun
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China.
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7
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Xiong L, Feng L, Nie M, Li D, Zhang Z, Liu C, Dai Z, Xiao Y, Xu Y. Effect of Plasma-Activated Water (PAW) on the Postharvest Quality of Shepherd's Purse ( Capsella bursa-pastoris). Foods 2024; 13:703. [PMID: 38472816 DOI: 10.3390/foods13050703] [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: 01/15/2024] [Revised: 02/20/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
Plasma-activated water (PAW) treatment is an effective technique for the quality retention of fresh vegetables with cold atmospheric plasma using controllable parameters. This study investigated the effect of PAW on the postharvest quality of shepherd's purse (Capsella bursa-pastoris). The results displayed that PAW treatment with an activation time of 5, 10, 15, and 20 min reduced the yellowing rate and weight loss of the shepherd's purse during 9 days of storage. Compared with untreated samples, PAW treatment at different times reduced the number of total bacteria, coliform, yeast, and mold by 0.18-0.94, 0.59-0.97, 0.90-1.18, and 1.03-1.17 Log CFU/g after 9 days of storage, respectively. Additionally, the treatments with PAW-5 and PAW-10 better preserved ascorbic acid, chlorophyll, total phenol, and total flavonoid contents. They also maintained the higher antioxidant and CAT activity and inhibited the formation of terpenes, alcohols, and nitrogen oxide compounds of the shepherd's purse at the end of storage. The microstructural result illustrated that the cells of the shepherd's purse treated with PAW-5 and PAW-10 were relatively intact, with a small intercellular space after storage. This study demonstrated that PAW treatment effectively improved the postharvest quality of shepherd's purse.
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Affiliation(s)
- Lingming Xiong
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Meimei Nie
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Dajing Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhongyuan Zhang
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Chunquan Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhuqing Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Yadong Xiao
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Yayuan Xu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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8
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Liu X, Sun R, Wu Q, Jia M, Yu T, Han Y, Yang M, Sun L. Revelation of the discrepancy of volatile compounds in fig ( Ficus carica) via gas chromatography ion-mobility spectrometry. Food Sci Nutr 2024; 12:1290-1303. [PMID: 38370055 PMCID: PMC10867456 DOI: 10.1002/fsn3.3843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 02/20/2024] Open
Abstract
The volatile compounds of fig (Ficus carica) are influenced by various factors. To explore the composition and difference of volatile compounds among figs, gas chromatography ion mobility spectrometry (GC-IMS) was used to study the volatiles of figs from various regions, diverse cultivars, and after treatment with different drying methods. Aldehydes were the main volatile compounds in Bojihong from Shandong, while esters, ketones, and alcohols were the main volatile compounds in Bojihong from Sichuan and Guangdong. The volatiles of Branswick and Banane were similar, but differed significantly from those of Bojihong. Drying had the most significant effect on fig volatiles, which greatly reduced the content of benzaldehyde, (E)-2-hexenal, 2-methylbutanal aldehydes, lost the content of esters such as isoamyl acetate, butyl acetate, ethyl butyrate, and generated some ketones and ethers. The results showed that Bojihong from Shandong was more suitable for the processing of subsequent fig drying products.
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Affiliation(s)
- Xinyu Liu
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanShandongChina
| | - Rui Sun
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanShandongChina
| | - Qiu Wu
- College of Life SciencesShandong Normal UniversityJinanChina
| | - Ming Jia
- Economic Forest InstituteShandong Academy of Forestry SciencesJianShandongChina
| | - Tingjuan Yu
- Jian Forestry and Fruit Technology Promotion and Industrial Service CenterJinanShandongChina
| | - Yanling Han
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanShandongChina
| | - Mingguan Yang
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanShandongChina
| | - Lei Sun
- Economic Forest InstituteShandong Academy of Forestry SciencesJianShandongChina
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9
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Xu Y, Zhao Y, Zhang Y, Shi Q. Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:629-642. [PMID: 37650632 DOI: 10.1002/jsfa.12947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/25/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
BACKGROUND Non-fried shiitake mushroom (Lentinula edodes) crisps fabricated by explosion puffing drying (EPD) are receiving worldwide attention because of their crispness, convenience, nutrition and health functions. The quality of mushroom crisps varies with storage time of fresh L. edodes. Therefore, the effect of postharvest storage time (ranging from 0 to 14 days) of fresh L. edodes on quality characteristics of EPD- processed mushroom crisps was evaluated. RESULTS The weight loss and total color difference of fresh L. edodes were increased to 2.95% and 24.66, but moisture content, firmness and lightness were reduced by 6.14%, 40.70% and 43.57%, respectively, after 14 days storage. The puffing degree of mushroom crisps was initially increased to its highest value (55.95%) on the 4th day storage and thereafter decreased. The highest rehydration ratio (2.36) and crispness (63.67), and lowest hardness (102.95 N) of mushroom crisps were fabricated with L. edodes on the 4th day of storage. Free water was predominant in fresh L. edodes, which was decreased for fresh L. edodes, whereas it increased initially to the maximum value and decreased thereafter for osmotic dehydrated and heat pump pre-dried L. edodes with increasing storage time. Principal component analysis and hierarchical cluster analysis confirmed that fresh L. edodes stored at different times had a remarkable effect on quality characteristics of mushroom crisps. CONCLUSION Fresh L. edodes stored at 4 ± 1 °C for 4 days is recommended for fabrication of mushroom crisps with superior quality. This study provides a theoretical basis for selection of a suitable storage time for fresh L. edodes before EPD of crisps. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yan Xu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Yuexiang Zhang
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
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10
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Li M, Zhou C, Wang B, Zeng S, Mu R, Li G, Li B, Lv W. Research progress and application of ultrasonic- and microwave-assisted food processing technology. Compr Rev Food Sci Food Saf 2023; 22:3707-3731. [PMID: 37350041 DOI: 10.1111/1541-4337.13198] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/24/2023]
Abstract
Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic- and microwave-assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution-free, highly efficient, and has a wide range of applications in food processing.
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Affiliation(s)
- Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, New South Wales, Australia
| | - Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Bingzheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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11
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Niu Y, Chen H, Zhang Z, Yuan Y, Dong S, Xu Z. Effect of ethanol osmotic dehydration on CO 2 puffing and drying mechanism of potato. Food Chem X 2023; 18:100715. [PMID: 37397191 PMCID: PMC10314137 DOI: 10.1016/j.fochx.2023.100715] [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: 04/10/2023] [Revised: 05/08/2023] [Accepted: 05/15/2023] [Indexed: 07/04/2023] Open
Abstract
In order to further improve the drying quality of potato slices, this study investigated the effects of EPD (CO2), HAD + EPD (CO2), EH + EPD (CO2), and FD on the quality and physicochemical properties of potato slices. The changes in solid loss (SL), obtained ethanol (OE), water loss (WL), and moisture content under different ethanol concentrations and soaking times were studied. The effects of WL, SL, OE, and moisture on puffing characteristics were also studied. The results show that in the EH + EPD (CO2) process, the use of ethanol and CO2 as the puffing media improves the puffing power. WL and OE have significant effects on hardness, crispness, expansion ratio, and ascorbic acid. The quality of potato slices puffed and dried by ethanol osmotic dehydration is better, which provides a new method for potato slice processing.
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12
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Nawawi NIM, Ijod G, Abas F, Ramli NS, Mohd Adzahan N, Mohamad Azman E. Influence of Different Drying Methods on Anthocyanins Composition and Antioxidant Activities of Mangosteen ( Garcinia mangostana L.) Pericarps and LC-MS Analysis of the Active Extract. Foods 2023; 12:2351. [PMID: 37372562 DOI: 10.3390/foods12122351] [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: 05/11/2023] [Revised: 06/01/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Mangosteen pericarps (MP) often end up as agricultural waste despite being rich in powerful natural antioxidants such as anthocyanins and xanthones. This study compared the effect of different drying processes and times on phenolic compounds and antioxidant activities of MP. Fresh MP were subjected to 36 and 48 h of freeze-drying (-44 ± 1 °C) and oven-drying (45 ± 1 °C), and 30 and 40 h of sun-drying (31 ± 3 °C). The samples were analyzed for anthocyanins composition, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, and color characteristics. Analysis of liquid chromatography-mass spectrometry (LC-MS) with electrospray ionization identified two anthocyanins in MP: cyanidin-3-O-sophoroside and cyanidin-3-O-glucoside. Overall, the drying process, time, and their interactions significantly (p < 0.05) influenced the phenolic compounds, antioxidant activities, and color in MP extracts. Both freeze-drying after 36 h (FD36) and 48 h (FD48) possessed significantly (p < 0.05) higher total anthocyanins (2.1-2.2 mg/g) than other samples. However, FD36 was associated with significantly (p < 0.05) higher TPC (~94.05 mg GAE/g), TFC (~621.00 mg CE/g), and reducing power (~1154.50 μmol TE/g) compared to FD48. Moreover, FD36 is more efficient for industrial applications due to less time and energy consumption. Subsequently, obtained dried MP extracts could be further utilized as an alternative to synthetic food colorants.
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Affiliation(s)
- Nur Izzati Mohamed Nawawi
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Giroon Ijod
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nurul Shazini Ramli
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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13
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Dadhaneeya H, Kesavan RK, Inbaraj BS, Sharma M, Kamma S, Nayak PK, Sridhar K. Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp. Foods 2023; 12:foods12071387. [PMID: 37048211 PMCID: PMC10093639 DOI: 10.3390/foods12071387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/19/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods. The RWD method had a short drying time of 960 min to reach the final moisture content of 6.50% (dry basis), while the FD, VD, and HD methods had significantly higher drying times of 1320, 1200, and 1080 min, respectively, to reach the final moisture content. Higher values of TPC (182 mg GAE/100 g) and crude fiber (0.98%) were obtained in the RWD dragon fruit samples, indicating the potential of RWD to preserve the quality of dried samples. In conclusion, this study revealed that RWD provides an appropriate drying temperature as an alternative to freeze-drying. RWD may improve dragon fruit drying, adding value to the food industry.
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Affiliation(s)
- Harsh Dadhaneeya
- Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India
| | - Radha Krishnan Kesavan
- Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India
| | | | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Srinivasulu Kamma
- Department of Food Technology, Koneru Lakshmaiah Education Foundation Deemed to be University, Vaddeswaram 522502, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India
- Correspondence: (P.K.N.); (K.S.)
| | - Kandi Sridhar
- Department of Food Technology, Koneru Lakshmaiah Education Foundation Deemed to be University, Vaddeswaram 522502, India
- Correspondence: (P.K.N.); (K.S.)
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14
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Waghmare R, Munekata PES, Kumar M, Moharir SR, Yadav R, Dhama K, Lorenzo JM. Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce. Food Chem 2023; 419:136039. [PMID: 37004369 DOI: 10.1016/j.foodchem.2023.136039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/08/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.
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Affiliation(s)
- Roji Waghmare
- College of Food Technology, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Yavatmal 445001, Maharashtra, India
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Researchon Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA
| | - Sona R Moharir
- Chemical Engineering Department, Bharati Vidyapeeth College of Engineering, Navi Mumbai, India
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune, India
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar-243122, Bareilly, Uttar Pradesh, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain.
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15
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Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. Food Chem 2022; 397:133806. [DOI: 10.1016/j.foodchem.2022.133806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 07/17/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022]
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16
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Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02942-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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17
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Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02928-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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Yang B, Huang J, Jin W, Sun S, Hu K, Li J. Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes. Foods 2022; 11:3249. [PMID: 37430997 PMCID: PMC9601802 DOI: 10.3390/foods11203249] [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: 09/21/2022] [Revised: 10/05/2022] [Accepted: 10/13/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, fresh Lyophyllum decastes was dried using hot air drying (HAD), hot air combined with vacuum drying (HAVD), and vacuum freeze drying (VFD). Additionally, the quality and volatile compounds were analyzed. VFD achieved the best color retention, the highest rehydration capacity, and the slightest damaged tissue structure; however, it recorded the longest drying time and the highest energy consumption. HAD was the most energy-efficient of the three methods. Furthermore, the products with more hardness and elasticity were obtained by HAD and HAVD-this finding was convenient for transportation. In addition, GC-IMS demonstrated that the flavor components had significantly changed after drying. A total of 57 volatile flavor compounds was identified, and the aldehyde, alcohol, and ketone compounds were the primary ingredient of the L. decastes flavor component, whereby the relative content of the HAD sample was apparently higher than HAVD and VFD. Taken together, VFD was better at preserving the color and shape of fresh L. decastes, but HAD was more appropriate for drying L. decastes because of the lower energy consumption, and was more economical. Meanwhile, HAD could be used to produce a more intense aroma.
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Affiliation(s)
- Bin Yang
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianhang Huang
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wensong Jin
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Edible Fungal Research Institute (Gutian), Fujian Agriculture and Forestry University, Ningde 352200, China
| | - Shujing Sun
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Edible Fungal Research Institute (Gutian), Fujian Agriculture and Forestry University, Ningde 352200, China
| | - Kaihui Hu
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Edible Fungal Research Institute (Gutian), Fujian Agriculture and Forestry University, Ningde 352200, China
| | - Jiahuan Li
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Edible Fungal Research Institute (Gutian), Fujian Agriculture and Forestry University, Ningde 352200, China
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19
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Sun Q, Chen L, Zhou C, Okonkwo CE, Tang Y. Effects of cutting and drying method (vacuum freezing, catalytic infrared, and hot air drying) on rehydration kinetics and physicochemical characteristics of ginger (Zingiber officinale Roscoe). J Food Sci 2022; 87:3797-3808. [PMID: 35904154 DOI: 10.1111/1750-3841.16264] [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: 02/24/2022] [Revised: 06/04/2022] [Accepted: 07/04/2022] [Indexed: 11/29/2022]
Abstract
The purpose of this study was to discuss the effects of cutting methods (transverse cutting [TC] and longitudinal cutting [LC]) and drying methods (vacuum freeze-drying [FD], hot air drying [HD], catalytic infrared drying [CID]) on rehydration kinetics and physical and chemical characteristics of rehydrated ginger. The research results showed that the rehydration rate and equilibrium moisture content increased with an increase in temperature. LC samples had a higher rehydration rate, while TC samples showed higher equilibrium moisture. Peleg model can fit the rehydration curve of the sample well. The highest coefficient of determination (R2 ) was 0.99, while the sum of squares error and lowest chi-square (χ2 ) was close to zero. Compared with fresh samples, the rehydrated ginger slices had lower gingerol content, total phenol content (TPC), total flavonoid content (TFC), and higher antioxidant activity. The different cutting methods had no significant effect on the physical and chemical properties of rehydrated ginger. In conclusion, TC-CID rehydrated products have better retention of gingerol, TPC, TFC, and antioxidant properties, which was similar to the principal component analysis. PRACTICAL APPLICATION: The results of this study show that transverse cutting combined with catalytic infrared drying is a unique processing technology. Due to the short xylem of transverse cutting ginger, the xylem diameter can be restored during rehydration, the balanced water content was high, and the quality of dried ginger can be restored to the greatest extent. This makes food processors competitive in the operation process and provides better services to consumers.
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Affiliation(s)
- Qiaolan Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton Emeka Okonkwo
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Yuxin Tang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Science, Nanjing, China
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20
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Wan F, Feng C, Luo K, Cui W, Xia Z, Cheng A. Effect of steam explosion on phenolics and antioxidant activity in plants: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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21
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Wan F, Hou C, Luo K, Cheng A. Steam explosion enhances phenolic profiles and antioxidant activity in mung beans. Food Sci Nutr 2022; 10:1039-1050. [PMID: 35432969 PMCID: PMC9007312 DOI: 10.1002/fsn3.2711] [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: 08/17/2021] [Revised: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 11/13/2022] Open
Abstract
Steam explosion (SE), as a physicochemical pretreatment process, has the dual effect of high temperature and high pressure. In this study, SE was applied to pretreat mung beans to increase phenolic extraction and their antioxidant activity. It can make the material loose and porous, which is beneficial to the release of phenolic compounds from mung beans. Insoluble‐bound phenolics (IBPs) were the dominating fraction, followed by glycosidic phenolics (GPs) and esterified phenolics (EPs), and free phenolics (FPs) were the lowest in mung beans. After SE, the maximum contents of FPs, EPs, GPs, IBPs, and total phenolics were detected at 0.75 MPa for 30 s, which were 1.47‐, 1.87‐, 1.73‐, 1.48‐, and 1.58‐fold compared with the untreated samples, respectively. On the whole, the effect of SE on phenolics in mung beans first increased and then decreased. SE increased the contents of protocatechuic acid, p‐coumaric acid, ferulic acid, catechin, and epicatechin; but there was a decrease in caffeic acid. Compared with the untreated samples, the antioxidant activity of FPs, GPAs, EPs, and IBPs was also improved by SE. The relationship between the phenolic content and antioxidant activity was very high with coefficients of 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐ sulfonic acid) > 2,2′‐diphenyl‐1‐picrylhydrazyl > ferric reducing antioxidant power. In conclusion, an appropriate SE can lead to a more efficient extraction of phenolics and improvement of antioxidant activity in mung beans.
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Affiliation(s)
- Fachun Wan
- College of Animal Science and Technology Hunan Agricultural University Changsha China
| | - Chunyu Hou
- Institute of Agro-food Science and Technology Shandong Academy of Agricultural Sciences Jinan China
| | - Kaiyun Luo
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and In-depth Development in Hunan Province Hunan Agricultural University Changsha China
| | - Anwei Cheng
- Institute of Agro-food Science and Technology Shandong Academy of Agricultural Sciences Jinan China.,College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and In-depth Development in Hunan Province Hunan Agricultural University Changsha China
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22
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Raveendran D, Bhagwat M, Chidanand DV, Anandakumar S, Sunil CK. Highlight on drying fruit slices with better retention of bioactive compounds. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14048] [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)
- Dhivya Raveendran
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Madhura Bhagwat
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Duggonahally Veeresh Chidanand
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Sugumar Anandakumar
- Department of Food Packaging and System Development National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Chikkaballapur Krishnappa Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
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23
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Rezvankhah A, Emam‐Djomeh Z, Safari M, Salami M, Askari G. Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Amir Rezvankhah
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Zahra Emam‐Djomeh
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
- Center of Excellence in Biothermodynamics University of Tehran Tehran Iran
| | - Mohammad Safari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
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24
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Qiu L, Zhang M, Mujumdar AS, Chang L. Convenient use of near-infrared spectroscopy to indirectly predict the antioxidant activitiy of edible rose (Rose chinensis Jacq "Crimsin Glory" H.T.) petals during infrared drying. Food Chem 2022; 369:130951. [PMID: 34474289 DOI: 10.1016/j.foodchem.2021.130951] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/31/2021] [Accepted: 08/23/2021] [Indexed: 01/31/2023]
Abstract
Infrared drying (IRD) was used for the dehydration process of rose petals for the purpose of improving drying efficiency as well as retaining product quality. A methodology to predict the antioxidant capacities of rose petals which include DPPH, ABTS radical scavenging capacities and ferric-ion reducing antioxidant power (FRAP) values during infrared drying (IRD) was established in this study. Partial least squares regression (PLSR) and back propagation-artificial neural network (BP-ANN) modelling were used to establish the relationships between the near infrared (NIR) spectrum and the antioxidant capacities. Results of model fitting showed that BP-ANN model displayed higher prediction accuracy than PLSR model for determining the DPPH, ABTS radical scavenging capacities and FRAP of rose petals during IRD based on NIR spectral data. The results obtained indicate that NIR spectroscopic parameters combined with multivariate calibration could be used reliably to predict the antioxidant capacities of IR-dried rose petals via appropriate mathematical models.
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Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Lu Chang
- Shandong Huamei Biology Science & Technology Co, Pingyin, China
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25
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Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112879] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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26
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Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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27
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Zhang L, Yu X, Arun S M, Zhou C. Effect of freeze-thaw pretreatment combined with variable temperature on infrared and convection drying of lotus root. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Zhang L, Hu Y, Wang X, Abiola Fakayode O, Ma H, Zhou C, Xia A, Li Q. Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization. ULTRASONICS SONOCHEMISTRY 2021; 79:105794. [PMID: 34673339 PMCID: PMC8528789 DOI: 10.1016/j.ultsonch.2021.105794] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 05/25/2023]
Abstract
Soybean soaking is important to the processing of bean products, however, restricted by the long soaking time. Herein, the soybean soaking was assisted by 60 kHz sweeping frequency ultrasound (SFU). Shortening mechanism of soaking time and physicochemical properties of soybeans were analyzed. Results showed that soaking temperature of 37 °C, ultrasonic power of 60% (144 W), and soaking time of 214 min were optimum SFU-assisted parameters. The soaking time was reduced by 45.13%, and soluble protein content increased by 14.27% after SFU. Based on analysis of acoustic signals, the maximum voltage amplitude of SFU increased with the increment of oscillation periods of cavitation bubbles, which enlarged the intercellular space and size of soybean, and cell membrane permeability was enhanced by 4.37%. Unpleasant beany flavor compounds were reduced by 16.37%-47.6%. Therefore, SFU could significantly improve the soaking efficiency of soybeans and provide a theoretical basis for the processing enterprises of soybean products.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Akwa Ibom State, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Aiming Xia
- Zhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, China
| | - Qun Li
- Zhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, China
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29
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An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process. Molecules 2021; 26:molecules26216519. [PMID: 34770927 PMCID: PMC8588140 DOI: 10.3390/molecules26216519] [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: 08/31/2021] [Revised: 10/21/2021] [Accepted: 10/23/2021] [Indexed: 11/16/2022] Open
Abstract
Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.
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Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101249] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products. Foods 2021; 10:foods10102329. [PMID: 34681378 PMCID: PMC8535157 DOI: 10.3390/foods10102329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/21/2021] [Accepted: 09/28/2021] [Indexed: 12/26/2022] Open
Abstract
The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this study, combinations based on AJ, prepared from fresh and frozen apples, apple cider (C) samples (No.1, No.2, No.3, and No.4), and apple vinegar (V) were used. First, the most appropriate combination was selected by evaluating overall acceptability (OA) and emotions induced for consumers (EIC). In addition, the volatile compound (VC) profile, and physicochemical and antimicrobial characteristics of the developed combinations were analyzed. For AJ fermentation, lactic acid bacteria (LAB) strains possessing antimicrobial properties (LUHS122—L. plantarum and LUHS210—L. casei) were used. AJ prepared from frozen apples had 11.1% higher OA and 45.9%, 50.4%, and 33.3% higher fructose, glucose, and saccharose concentrations, respectively. All the tested C samples inhibited Bacillus subtilis and had an average OA of 6.6 points. Very strong positive correlations were found between AJ and C OA and the emotion ‘happy’; comparing lactofermented AJ, the highest OA was obtained for AJ fermented for 48 h with LUHS122, and a moderate positive correlation was found between AJ OA and the emotion ‘happy’ (r = 0.7617). This sample also showed the highest viable LAB count (7.59 log10 CFU mL−1) and the broadest spectrum of pathogen inhibition (inhibited 6 out of 10 tested pathogens). Further, acetic, alcoholic, and lactofermented AJ product combinations were tested. For the preparation of NCC, the combination consisting of 50 mL of AJ fermented with LUHS122 for 48 h + 50 mL C-No.3 + 2 mL V was selected because it showed the highest OA, induced a high intensity of the emotion ‘happy’ for the judges, and inhibited 8 out of 10 tested pathogens. Finally, the OA of the prepared NCC was, on average, 9.03 points. The combination of acetic, alcoholic, and lactofermented AJ products leads to the formation of a specific VC profile and increases the OA and antimicrobial activity of the products which could be successfully applied in the food and nutraceutical industries.
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Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes (Basel) 2021. [DOI: 10.3390/pr9020223] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.
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