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Tuly SS, Mahiuddin M, Karim A. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutr 2021; 63:1877-1900. [PMID: 34459302 DOI: 10.1080/10408398.2021.1969533] [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: 10/20/2022]
Abstract
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.
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Affiliation(s)
- Sumaiya Sadika Tuly
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Md Mahiuddin
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Azharul Karim
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
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2
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Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A, Vo DVN, Prabhakar S. Techniques and modeling of polyphenol extraction from food: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2021; 19:3409-3443. [PMID: 33753968 PMCID: PMC7968578 DOI: 10.1007/s10311-021-01217-8] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 03/04/2021] [Indexed: 05/18/2023]
Abstract
There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.
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Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, India
| | - Ashish Kapoor
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Dai-Viet N. Vo
- Center of Excellence for Green Energy and Environmental Nanomaterials (CE@GrEEN), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Sivaraman Prabhakar
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
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Zhao L, Wang K, Wang K, Zhu J, Hu Z. Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review. Compr Rev Food Sci Food Saf 2020; 19:2139-2163. [PMID: 33337091 DOI: 10.1111/1541-4337.12590] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 04/17/2020] [Accepted: 05/20/2020] [Indexed: 12/16/2022]
Abstract
Litchi (Litchi chinensis Sonn.) is a tropical to subtropical fruit that is widely cultivated in more than 20 countries worldwide. It is normally consumed as fresh or processed and has become one of the most popular fruits because it has a delicious flavor, attractive color, and high nutritive value. Whole litchi fruits have been used not only as a food source but also for medicinal purposes. As a traditional Chinese medicine, litchi has been used for centuries to treat stomach ulcers, diabetes, cough, diarrhea, and dyspepsia, as well as to kill intestinal worms. Both in vitro and in vivo studies have indicated that whole litchi fruits exhibit antioxidant, hypoglycemic, hepatoprotective, hypolipidemic, and antiobesity activities and show anticancer, antiatherosclerotic, hypotensive, neuroprotective, and immunomodulatory activities. The health benefits of litchi have been attributed to its wide range of nutritional components, among which polysaccharides and polyphenols have been proven to possess various beneficial properties. The diversity and composition of litchi polysaccharides and polyphenols have vital influences on their biological activities. In addition, consuming fresh litchi and its products could lead to some adverse reactions for some people such as pruritus, urticaria, swelling of the lips, swelling of the throat, dyspnea, or diarrhea. These safety problems are probably caused by the soluble protein in litchi that could cause anaphylactic and inflammatory reactions. To achieve reasonable applications of litchi in the food, medical and cosmetics industries, this review focuses on recent findings related to the nutrient components, health benefits, and safety of litchi.
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Affiliation(s)
- Lei Zhao
- College of Food Science, South China Agricultural University, Guangzhou, China.,Guangdong Laboratory for Lingnan Modern Agricultural, Guangzhou, China
| | - Kun Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Kai Wang
- College of Food Science, South China Agricultural University, Guangzhou, China.,Guangdong Laboratory for Lingnan Modern Agricultural, Guangzhou, China
| | - Jie Zhu
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Zhuoyan Hu
- College of Food Science, South China Agricultural University, Guangzhou, China.,Guangdong Laboratory for Lingnan Modern Agricultural, Guangzhou, China
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Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2222-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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5
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The impact of high pressure and drying processing on internal structure and quality of fruit. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3047-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Ursache FM, Ghinea IO, Turturică M, Aprodu I, Râpeanu G, Stănciuc N. Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches. Food Chem 2017; 233:442-449. [DOI: 10.1016/j.foodchem.2017.04.107] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2016] [Revised: 04/07/2017] [Accepted: 04/17/2017] [Indexed: 12/22/2022]
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7
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Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi ( Litchi chinensis ) juice. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.07.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Cao L, An Y, Xiong S, Li S, Liu R. Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch-Sucrose Mixtures during Frozen Storage. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12171] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Affiliation(s)
- Liwei Cao
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei Province 430070 China
| | - Yueqi An
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei Province 430070 China
| | - Shanbai Xiong
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei Province 430070 China
- Key Laboratory of Environment Correlative Dietology; Ministry of Education; Wuhan Hubei Province 430070 China
| | - Shasha Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province 430070 China
| | - Ru Liu
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province 430070 China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei Province 430070 China
- Key Laboratory of Environment Correlative Dietology; Ministry of Education; Wuhan Hubei Province 430070 China
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Description of the effect of temperature on food systems using the deformed Arrhenius rate law: deviations from linearity in logarithmic plots vs. inverse temperature. RENDICONTI LINCEI-SCIENZE FISICHE E NATURALI 2015. [DOI: 10.1007/s12210-015-0407-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Ling B, Tang J, Kong F, Mitcham EJ, Wang S. Kinetics of Food Quality Changes During Thermal Processing: a Review. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1398-3] [Citation(s) in RCA: 93] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Kaushik N, Kaur BP, Rao PS. Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage. FOOD SCI TECHNOL INT 2013; 20:527-41. [PMID: 23908391 DOI: 10.1177/1082013213496093] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This study attempts to report the effect of high pressure processing (100, 200 and 300 MPa for 5, 10 and 15 min at 27 ± 2 ℃) on quality and shelf life extension of 'Bombai' variety peeled litchi fruits during refrigerated storage (5 ℃). High pressure processing significantly increased total colour difference, browning index, drip loss and total soluble solids, whereas pH decreased after processing. Also, ascorbic acid content significantly decreased after high pressure processing and retention of 83.5% was observed. Texture profile analysis showed that pressurization significantly affected firmness and increased cohesiveness, gumminess, springiness and chewiness of litchi fruits. Pressure-induced firming effect was observed at 100 and 200 MPa pressure. A maximum of 3.29, 3.24 and 3.77 log10 cycles reduction in aerobic mesophiles, yeast & mold and psychrotrophs count, respectively, was achieved after pressurization of 300 MPa for 10 and 15 min treatments. During storage, samples treated at 300 MPa for 10 and 15 min showed relatively minimal changes in physico-chemical attributes, textural parameters and maintained lower viable microbial counts. Treatments at 300 MPa for 10 min and 15 min were found to enhance the shelf life of litchi fruits up to 32 days as compared to 12 days of untreated during refrigerated storage (5 ℃).
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Affiliation(s)
- Neelima Kaushik
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India
| | - Barjinder P Kaur
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India
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Lee YJ, Yoon WB. Effects of particle size and heating time on thiobarbituric acid (TBA) test of soybean powder. Food Chem 2013; 138:841-50. [PMID: 23411186 DOI: 10.1016/j.foodchem.2012.11.113] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2012] [Revised: 11/09/2012] [Accepted: 11/20/2012] [Indexed: 11/29/2022]
Abstract
Effects of particle size and heating time during TBA test on the thiobarbituric acid reactive substance (TBARS) of soybean (Glycine Max) powder were studied. Effects of processing variables involved in the pulverization of soybean, such as the temperature of soybean powder, the oxygen level in the vessel, and the pulverisation time, were investigated. The temperature of the soybean powder and the oxygen level had no significant influence on the TBARS (p<0.05). The pulverization time and the heating time during TBA test significantly affected the TBARS. Change of TBARS during heating was well described by the fractional conversion first order kinetics model. A diffusion model was introduced to quantify the effect of particle size on TBARS. The major finding of this study was that the TBA test to estimate the level of the lipid oxidation directly from powders should consider the heating time and the mean particle sizes of the sample.
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Affiliation(s)
- Youn-Ju Lee
- Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Kangwondo 200-701, South Korea
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Bao Y, Zhou Z, Lu H, Luo Y, Shen H. Modelling quality changes in Songpu mirror carp (Cyprinus carpio) fillets stored at chilled temperatures: comparison between Arrhenius model and log-logistic model. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03200.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yulong Bao
- College of Food Science & Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Product; China Agricultural University; Beijing; 100083; China
| | - Zhongyun Zhou
- College of Food Science & Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Product; China Agricultural University; Beijing; 100083; China
| | - Han Lu
- College of Food Science & Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Product; China Agricultural University; Beijing; 100083; China
| | - Yongkang Luo
- College of Food Science & Nutritional Engineering; Beijing Higher Institution Engineering Research Center of Animal Product; China Agricultural University; Beijing; 100083; China
| | - Huixing Shen
- College of Science; China Agricultural University; Beijing; 100083; China
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