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Miano AC, Rojas ML. Drying strategies of spent coffee grounds using refractance window method. Food Res Int 2024; 178:114007. [PMID: 38309928 DOI: 10.1016/j.foodres.2024.114007] [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: 09/22/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 02/05/2024]
Abstract
The objective of this study was to evaluate, during the drying of spent coffee grounds, the application of pretreatments with ethanol and the application of ultrasound assisting the refractive window (RW) drying, and to compare with convective drying by hot air (AC). The effect on the kinetics parameters of the Fick and Page models were evaluated, as well as on the content of total phenolics and antioxidant capacity. For AC drying, samples of spent ground coffee were prepared in the form of fixed rectangular beds 0.7 cm high, which were placed on polyester sheets and pretreated up to 10 times sprayed with ethanol, then dried by AC at 80 °C and 0.8 m/s. For RW drying, the samples prepared in the same way as for AC were used. For this case, the application of ethanol as pretreatment and the use of ultrasound during process were tested. As results, regardless of the conditions applied, drying by RW was up to 50 % faster, evidenced in the highest values of effective diffusivity (from the Fick model) and the kinetic parameter (from the Page model). Regarding the treatments applied and their effect on the drying kinetics, any treatment had a significant effect on AC drying. On the contrary, the strategies applied in RW drying had significant effects, both the application of pretreatment with ethanol as well as the application of ultrasound assisting the process accelerated the drying kinetics. However, the treatment with ethanol and RW drying was the one that best preserved the phenolic compounds and the antioxidant capacity in the samples. Therefore, these strategies could be a good option to improve RW drying by accelerating the process and preserving the bioactive compounds in the spent coffee grounds for subsequent utilization.
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Affiliation(s)
- Alberto Claudio Miano
- Centro de Investigación Avanzada en Agroingeniería, Universidad Privada del Norte (UPN), Peru.
| | - Meliza Lindsay Rojas
- Centro de Investigación Avanzada en Agroingeniería, Universidad Privada del Norte (UPN), Peru
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2
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Wang B, Jia Y, Li Y, Wang Z, Wen L, He Y, Xu X. Dehydration-rehydration vegetables: Evaluation and future challenges. Food Chem X 2023; 20:100935. [PMID: 38144748 PMCID: PMC10739932 DOI: 10.1016/j.fochx.2023.100935] [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: 05/19/2023] [Revised: 09/19/2023] [Accepted: 10/08/2023] [Indexed: 12/26/2023] Open
Abstract
In this review, the rehydration kinetics model, the quality factors affecting of vegetables during rehydration process, the future challenges and development direction of rehydration process were comprehensively analyzed. Based on the fitting equation for the change in moisture content during rehydration, a suitable rehydration model can be selected to describe the rehydration process of vegetables. Optimal pre-treatment, drying and rehydration methods were selected by considering quality, energy consumption and environmental aspects, and new technologies were developed to improve the quality characteristics of rehydrated vegetables. It is necessary to classify vegetables according to their shape and type to establish the criteria of rehydration processing through mathematical modeling. Industrial production from pre-treatment to product packaging will be precisely adjusted through process parameters. Furthermore, improvements the quality of rehydrated vegetables can be considered in terms of the structural and compositional aspects of the cell wall and cell membrane.
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Affiliation(s)
- Bixiang Wang
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Yuanlong Jia
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Yue Li
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Zhitong Wang
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Liankui Wen
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Yang He
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Xiuying Xu
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China
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3
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Chen K, Yuan Y, Zhao B, Kaveh M, Beigi M, Zheng Y, Torki M. Optimum drying conditions for ginger ( Zingiber officinale Roscoe) based on time, energy consumption and physicochemical quality. Food Chem X 2023; 20:100987. [PMID: 38144724 PMCID: PMC10740043 DOI: 10.1016/j.fochx.2023.100987] [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: 06/14/2023] [Revised: 10/13/2023] [Accepted: 11/06/2023] [Indexed: 12/26/2023] Open
Abstract
The effect of ultrasonic pre-treatment on moisture removal characteristics of ginger in a convective dryer was investigated. The slabs were dried by practicing sonication durations of 0, 15 and 30 min at different levels of the air temperature and velocity. Following increasing the sonication duration and air temperature, required time and energy to dehydrate the samples were decreased. The pre-treatment played important role in improving rehydration capability and surface color retention in the dried gingers. Content of the main volatile component (α-Zingiberene) was not influenced by the sonication. Mean values for the phenolic contents and antioxidant activity at sonication duration of 0, 15 and 30 min were determined to be 18.93, 18.15 and 17.49 GAE/g dry matter and 83.57, 78.33 and 74.58 %, respectively. The desired values for the temperature, velocity and sonication duration were revealed to be about 66 °C, 3 m/s and 20 min, respectively.
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Affiliation(s)
- Kaikang Chen
- College of Engineering, China Agricultural University, Beijing 100089, China
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Yanwei Yuan
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Bo Zhao
- National Key Laboratory of Agricultural Equipment Technology, Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083 China
| | - Mohammad Kaveh
- Department of Petroleum Engineering, Collage of Engineering, Knowledge University, 44001 Erbil, Iraq
| | - Mohsen Beigi
- Department of Mechanical Engineering, Tiran Branch, Islamic Azad University, Tiran, Iran
| | - Yongjun Zheng
- College of Engineering, China Agricultural University, Beijing 100089, China
| | - Mehdi Torki
- Department of Computer Engineering, Faculty of Electrical and Computer Engineering, Technical and Vocational University (TVU), Tehran, Iran
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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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5
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Zeng S, Wang B, Zhao D, Lv W. Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism. Food Chem 2023; 424:136340. [PMID: 37220685 DOI: 10.1016/j.foodchem.2023.136340] [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: 11/09/2022] [Revised: 04/06/2023] [Accepted: 05/08/2023] [Indexed: 05/25/2023]
Abstract
In this study, microwave infrared vibrating bed drying (MIVBD) method was used to dry ginger and the key characteristics of the product were determined, in terms of drying characteristics, microstructure, phenolic and flavonoid contents, ascorbic acid (AA), sugar content, and antioxidant properties. The mechanism of sample browning during drying was investigated. The results showed that increased infrared temperature and microwave power increased the drying rate and caused microstructure damage to the samples. At the same time, which caused the degradation of the active ingredients, promoted Maillard reaction between reducing sugar and amino acid, and caused the increase of 5-hydroxymethylfurfural, then the degree of browning increased. The AA reacted with amino acid to also caused browning. Antioxidant activity was significantly affected by AA and phenolics (r > 0.95). The quality and efficiency of drying can be effectively improved by MIVBD, and the browning can be reduced by controlling infrared temperature and microwave power.
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Affiliation(s)
- Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia
| | - Donglin Zhao
- Chinese Academy of Agricultural Mechanization Sciences Group Co., Ltd., Beijing 100083, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100083, China.
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Geng Z, Wang J, Zhu L, Yu X, Zhang Q, Li M, Hu B, Yang X. Metabolomics provide a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying. Food Chem 2023; 413:135598. [PMID: 36753785 DOI: 10.1016/j.foodchem.2023.135598] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/27/2022] [Accepted: 01/28/2023] [Indexed: 02/04/2023]
Abstract
Flavonoids are major nutrients in sea buckthorn berries. However, the effects of drying methods on flavonoids in sea buckthorn berries are unclear. In this study, ultra-performance liquid chromatography and metabolomics were adopted to analyse the effects of hot air drying (HAD) and infrared drying (IRD) on flavonoid compounds and antioxidant capacity in sea buckthorn berries. In total, 97 metabolites belonging to 12 classes were identified, including 26 flavones, 23 flavonols, and 11 flavanones. Additionally, 32 differential metabolites were identified among groups. Isorhamnetin and quercetin contents increased in response to HAD and IRD, while (-)-epigallocatechin and (-)-gallocatechin contents decreased. Differential metabolism of flavonoid compounds occurred mainly via the flavonoid biosynthesis and secondary metabolite biosynthesis pathways. Flavonoid compound degradation might be associated with antioxidant activity during drying. This study elucidated the effect of drying on nutritional components of sea buckthorn berries and may guide the improvement of quality during food processing.
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Affiliation(s)
- Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712199, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xianlong Yu
- Shandong Academy of Agricultural Machinery Sciences, Jinan 250100, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Bin Hu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China.
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Bu Y, Zhao Y, Zhou Y, Zhu W, Li J, Li X. Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques. Food Chem 2023; 428:136714. [PMID: 37421665 DOI: 10.1016/j.foodchem.2023.136714] [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: 05/07/2023] [Revised: 06/14/2023] [Accepted: 06/22/2023] [Indexed: 07/10/2023]
Abstract
The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments (P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more a more uniformly smooth surface. The gel strength (4402.00 g.mm) and water holding capacity (92.21%) of rehydrated surimi powder in CAD group were the highest, followed by the VFD group. In conclusion, CAD and VFD can be considered as an effective technique for preparing surimi powder.
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Affiliation(s)
- Ying Bu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yue Zhao
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Yang Zhou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Wenhui Zhu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.
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Ren M, Cai Z, Chen L, Wahia H, Zhang L, Wang Y, Yu X, Zhou C. Preparation of zein/chitosan/eugenol/curcumin active films for blueberry preservation. Int J Biol Macromol 2022; 223:1054-1066. [PMID: 36395925 DOI: 10.1016/j.ijbiomac.2022.11.090] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/25/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022]
Abstract
This study aimed to develop zein/chitosan-based films formulated with curcumin and eugenol to improve the quality of postharvest blueberries. First, the film-forming solutions were characterized (rheological property and water distribution), and the mechanical, structural properties and bioactivity of active films fabricated by casting were evaluated. Further, the active film was coated with blueberry stored at 4 °C, and physicochemical properties (weight loss, hardness, microbial counts, and appearance changes) were measured. The film-forming solutions exhibited non-Newtonian behavior. The incorporation of curcumin and eugenol improved the tensile strength and elongation at the break of films, reaching 17.86 MPa and 92.80 %, respectively. The antioxidant capacity was enhanced, and DPPH and ABTS radical scavenging rates were up to 90.60 ± 0.06 % and 86.34 ± 0.39 %, respectively. Meanwhile, the prepared active films possessed good anti-UV and sensitive pH-response color-shifting ability. Compared to the uncoated blueberry, blueberry coated with zein/chitosan/curcumin/eugenol showed lower weight loss and higher hardness, indicating that the prepared active films played a vital role in delaying the deterioration of blueberry and extending its shelf life. Overall, the zein-chitosan incorporated with curcumin and eugenol films could be a promising candidate to prolong the shelf life of food products due to their excellent bioactive capacity.
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Affiliation(s)
- Manni Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Zhe Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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