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Yanclo LA, Belay ZA, Sigge GO, Caleb OJ. Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut 'Tommy Atkins' mangoes. Heliyon 2023; 9:e18555. [PMID: 37560658 PMCID: PMC10407149 DOI: 10.1016/j.heliyon.2023.e18555] [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: 02/17/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 08/11/2023] Open
Abstract
Mango fruits are a rich source of nutrients, however, due to their perishability and seasonality, minimal processing and drying offer the potential ensure a shelf stable and safe product. The use of sodium metabisulphite (SMB) as pre-treatment in the dried fruit industry has been widely adopted, but sulphite residue remains a health public concern. Therefore, this study investigated the effects of alkaline and acidic electrolyzed water (AIEW and AEW, mg/mL) as alternative pre-treatments to SMB (1% w/w) for 'Tommy Atkins' mango slices prior to hot air drying at 60 °C. Fresh-cut and untreated samples were used as a control. During the drying process the weight of the slices were monitored every 60 min for 10 h, which was used to calculate moisture ratio (MR), drying rate (DR), and the experimental data of the samples were subjected to eight thin layer models. Colour parameters (L*, a*, and b*) were measured, and use to determine colour intensity (C*), hue angle (h°), and total colour difference (TCD) before and after drying. Based on measured weight, continuous decline in MR was recorded for all dried mango slices over the drying time irrespective on treatment. Out of the eight applied thin layer models Henderson & Pabis and Logarithmic were the best appropriate models describing and predicting the drying behavior of 'Tommy Atkins' mangoes (R2 = 0.94, RMSE ≥ 0.0006). Samples treated with AEW treated samples had lowest L*, h°, and TCD values (p < 0.05). No significant different were found in h° values amongst all pre-treated and dried samples (p > 0.05), but these samples were significantly different from dried untreated (control) and fresh samples (p < 0.05). Pre-treatments maintained the visual quality of dried 'Tommy Atkins' mango slices; SMB > AIEW > AEW > untreated (control). This study provided science-based evidence for the application of acidic and alkaline electrolyzed water as an alternative pre-treatment to sodium metabisulphite for the drying of 'Tommy Atkins' mango.
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Affiliation(s)
- Loriane A. Yanclo
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
- African Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
- Agri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - Zinash A. Belay
- Agri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - Gunnar O. Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
| | - Oluwafemi J. Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
- African Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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Effect of drying methods on the quality of tiger nuts (Cyperus esculents L.) and its oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Dukare A, Samota MK, Bibwe B, Dawange S. Using convective hot air drying to stabilize mango peel (Cv-Chausa): evaluating effect on bioactive compounds, physicochemical attributes, mineral profile, recovery of fermentable sugar, and microbial safety. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01496-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Assessment of Bioactive Compounds, Physicochemical Properties, and Microbial Attributes of Hot Air–Dried Mango Seed Kernel Powder: an Approach for Quality and Safety Evaluation of Hot Air–Dried Mango Seed Kernel Powder. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02318-y] [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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Zhou YH, Pei YP, Sutar PP, Liu DH, Deng LZ, Duan X, Liu ZL, Xiao HW. Pulsed vacuum drying of banana: Effects of ripeness on drying kinetics and physicochemical properties and related mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113362] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Diop A, Méot JM, Léchaudel M, Chiroleu F, Ndiaye ND, Mertz C, Cissé M, Chillet M. Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees. Foods 2022; 11:foods11050656. [PMID: 35267289 PMCID: PMC8909022 DOI: 10.3390/foods11050656] [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: 01/07/2022] [Revised: 02/16/2022] [Accepted: 02/21/2022] [Indexed: 02/02/2023] Open
Abstract
A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfite-free mango slices from heterogeneous raw material due to variable maturity degrees of mangoes. Drying procedures with various temperature/humidity/duration combinations were performed to analyze their effects on the color of natural dried mangoes according to the degree of fruit maturity. They were dried at an air speed of 1.0 m/s for 5 h according to 3 schemes: standard drying (SD) at 60 °C and 30% RH; wet drying (WD) for 1 h at 60 °C and 60% RH, followed by 4 h SD; and finally, hot drying (HD) for 4 h SD, followed by 1 h at 80 °C and 30% RH. The color of the mango slices was analyzed before and after drying. SD preserves the color of fresh mangoes very well, whatever their maturity stage. A relatively slow drying onset corresponding to WD has a highly adverse impact, which becomes greater as the degree of maturity increases. There is already significant browning on mangoes with near-optimum quality (L* = 75; H* = 92). Applying high temperature at the end of the drying procedure (HD) for 20% of the time has a more limited adverse impact with immature mangoes that are the most sensitive. Linear regressions were assessed to represent the relationships of color differences between drying schemes according to mango maturity degrees. These statistical models showed a significant increase in color degradation in the case of WD and a decrease in color differences in the case of HD with the advance in fruit maturity.
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Affiliation(s)
- Alioune Diop
- CIRAD, UMR QualiSud, 7, Chemin de l’IRAT, La Réunion, 97410 Saint-Pierre, France;
- ITA, Route des Pères Maristes, Hann-Dakar BP-2765, Senegal; (N.D.N.); (C.M.)
- CIRAD, UMR QualiSud, 34398 Montpellier, France;
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
- Correspondence: ; Tel.: +33-766-368-258
| | - Jean-Michel Méot
- CIRAD, UMR QualiSud, 34398 Montpellier, France;
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
| | - Mathieu Léchaudel
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
- CIRAD, UMR QualiSud, Guadeloupe, 97130 Capesterre-Belle-Eau, France
| | - Frédéric Chiroleu
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
- CIRAD, UMR PVBMT, 7 Chemin de l’IRAT, La Réunion, 97410 Saint-Pierre, France
| | | | - Christian Mertz
- ITA, Route des Pères Maristes, Hann-Dakar BP-2765, Senegal; (N.D.N.); (C.M.)
- CIRAD, UMR QualiSud, 34398 Montpellier, France;
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
| | - Mady Cissé
- Laboratoire d’Electrochimie et des Procédés Membranaires (LEPM), ESP-UCAD, Dakar 10200, Senegal;
| | - Marc Chillet
- CIRAD, UMR QualiSud, 7, Chemin de l’IRAT, La Réunion, 97410 Saint-Pierre, France;
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
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Phinney R, Tivana LD, Östbring K, Sjöholm I, Dhulappanavar G, Jeje I, Guibundana D, Rayner M. Concentration of citrus fruit juices in membrane pouches with solar energy Part 2: How solar drying setup and juice pretreatment determine the microbiological quality. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Randi Phinney
- Department of Food Technology, Engineering and NutritionLund University Lund Sweden
| | - Lucas Daniel Tivana
- Faculty of Agronomy and Forestry EngineeringEduardo Mondlane University Maputo Mozambique
| | - Karolina Östbring
- Department of Food Technology, Engineering and NutritionLund University Lund Sweden
| | - Ingegerd Sjöholm
- Department of Food Technology, Engineering and NutritionLund University Lund Sweden
| | | | - Imaculada Jeje
- Faculty of Agronomy and Forestry EngineeringEduardo Mondlane University Maputo Mozambique
| | - Deize Guibundana
- Faculty of Agronomy and Forestry EngineeringEduardo Mondlane University Maputo Mozambique
| | - Marilyn Rayner
- Department of Food Technology, Engineering and NutritionLund University Lund Sweden
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Bonneau A, Boulanger R, Lebrun M, Maraval I, Valette J, Guichard É, Gunata Z. Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food Chem 2017; 239:806-815. [PMID: 28873638 DOI: 10.1016/j.foodchem.2017.07.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 06/12/2017] [Accepted: 07/04/2017] [Indexed: 10/19/2022]
Abstract
Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC-MS. Twenty-one terpenes and one ester were identified from the exhaled nose-space. They were amongst the major mango volatile compounds, 10 of which were already reported as being potential key flavour compounds in mango. The in vivo release of aroma compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree, dried powder). The sensory descriptive analysis findings were in close agreement with the in vivo aroma release data regarding fresh products, in contrast to the dried products.
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Affiliation(s)
- Adeline Bonneau
- UMR QualiSud, University of Montpellier, Place E. Bataillon, 34095 Montpellier, Cedex 5, France; UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Renaud Boulanger
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Marc Lebrun
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Isabelle Maraval
- UMR QualiSud, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Jérémy Valette
- UPR BioWooEB, CIRAD, 73 Rue J.F. Breton, 34398 Montpellier, Cedex 5, France
| | - Élisabeth Guichard
- CSGA, CNRS, INRA, University of Bourgogne Franche-Comté, 17 Rue Sully, 21000 Dijon, France
| | - Ziya Gunata
- UMR QualiSud, University of Montpellier, Place E. Bataillon, 34095 Montpellier, Cedex 5, France.
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Fonteles TV, Leite AKF, Silva ARA, Carneiro APG, Miguel EDC, Cavada BS, Fernandes FAN, Rodrigues S. Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds. ULTRASONICS SONOCHEMISTRY 2016; 31:237-49. [PMID: 26964946 DOI: 10.1016/j.ultsonch.2016.01.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 12/15/2015] [Accepted: 01/06/2016] [Indexed: 05/20/2023]
Abstract
The present study has evaluated the effects of power ultrasound pre-treatment on air-drying and bioactive compounds of cashew apple bagasse. The sonication induced the disruption of cashew bagasse parenchyma, which resulted in lower resistance to water diffusion, less hysteresis, and increased rehydration rate. The processing did not affect the lignocellulose fibers or the sclerenchyma cells. For sonicated samples, water activity reached values below 0.4, after 2h of drying, which is appropriate to prevent bacterial and fungi growth. The sorption isotherms of cashew apple bagasse presented sigmoid-shape for all samples and followed the type II according to BET classification. Sonicated cashew apple bagasse showed higher antioxidant activity, higher total phenolic compounds (TPC) and higher vitamin C content when compared to the non-sonicated sample. The increase in TPC and vitamin C contributed to the product antioxidant activity. A slight reduction on Vitamin C bioaccessibility was observed, but the TPC bioaccessibility has increased. Sonication reduced the quality loss of conventional drying treatments improving the quality of the dried product.
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Affiliation(s)
- Thatyane Vidal Fonteles
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - Ana Karoline Ferreira Leite
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil
| | - Ana Raquel Araújo Silva
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil
| | - Alessandra Pinheiro Góes Carneiro
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil
| | - Emilio de Castro Miguel
- Departamento de Física, Central Analítica, Universidade Federal do Ceará, Campus do Pici, Bloco 922, 60455-900 Fortaleza, Ceará, Brazil
| | - Benildo Sousa Cavada
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil
| | - Fabiano André Narciso Fernandes
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, Bloco 709, 60455-760 Fortaleza, Ceará, Brazil
| | - Sueli Rodrigues
- Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760 Fortaleza, Ceará, Brazil.
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de Medeiros RAB, Barros ZMP, de Carvalho CBO, Neta EGF, Maciel MIS, Azoubel PM. Influence of dual-stage sugar substitution pretreatment on drying kinetics and quality parameters of mango. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.049] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Romano G, Nagle M, Müller J. Two-parameter Lorentzian distribution for monitoring physical parameters of golden colored fruits during drying by application of laser light in the Vis/NIR spectrum. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Bonneau A, Boulanger R, Lebrun M, Maraval I, Gunata Z. Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13038] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adeline Bonneau
- UMR Qualisud; University of Montpellier; 34095 Montpellier Cedex 5 France
- UMR Qualisud; CIRAD; 34398 Montpellier Cedex 5 France
| | | | - Marc Lebrun
- UMR Qualisud; CIRAD; 34398 Montpellier Cedex 5 France
| | | | - Ziya Gunata
- UMR Qualisud; University of Montpellier; 34095 Montpellier Cedex 5 France
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Influence of cultivar, ripeness, blanching, drying, irradiation, and pectin recovery on alk(en)ylresorcinols in mango peels. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2426-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kek SP, Chin NL, Yusof YA. Simultaneous time-temperature-thickness superposition theoretical and statistical modelling of convective drying of guava. Journal of Food Science and Technology 2014; 51:3609-22. [PMID: 25477628 DOI: 10.1007/s13197-013-0923-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2012] [Accepted: 01/04/2013] [Indexed: 11/29/2022]
Abstract
Modelling studies of guava drying and quality are presented using theoretical and statistical models by varying temperature from 55 to 75 °C and slice thickness from 3 to 9 mm. The quality of dried fruit was measured for its water activity, colour, vitamin C, and texture. The superposition technique with Midilli-Kucuk model showed efficiency in modelling the drying process with R (2) = 0.9991. The second-order polynomial equations adequately described the quality of dried guava with regression coefficient, R (2) > 0.7. Drying time was a good function of temperature and thickness (P < 0.001); water activity, colour and vitamin C showed strong dependence on temperature (P < 0.1); while texture was mainly influenced by its thickness (P < 0.005). The optimum drying temperature of 70 °C at slice thickness of 6 mm was determined using the desirability function method. Simultaneous modelling using the theoretical and statistical drying models provides information on water diffusion and evaporation with the drying responses and factors.
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Affiliation(s)
- Siok Peng Kek
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
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15
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Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2026-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Amiri Chayjan R, Kaveh M. Physical Parameters and Kinetic Modeling of Fix and Fluid Bed Drying of Terebinth Seeds. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12092] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Reza Amiri Chayjan
- Department of Agricultural Machinery Engineering; Faculty of Agriculture; Bu-Ali Sina University; Hamedan 6517833131 Iran
| | - Mohammad Kaveh
- Department of Agricultural Machinery Engineering; Faculty of Agriculture; Bu-Ali Sina University; Hamedan 6517833131 Iran
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Ochoa-Martínez C, Quintero P, Ayala A, Ortiz M. Drying characteristics of mango slices using the Refractance Window™ technique. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.09.032] [Citation(s) in RCA: 77] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Arslan D, Özcan M. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.09.009] [Citation(s) in RCA: 96] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Arslan D, Özcan MM. Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters Secado de rodajas de tomate: cambios en cinéticos del secado, contenido en minerales, actividad antioxidante y parámetros de color. CYTA - JOURNAL OF FOOD 2011. [DOI: 10.1080/19476337.2010.522734] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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21
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Evaluation of Drying Methods with Respect to Drying Kinetics, Mineral Content, and Color Characteristics of Savory Leaves. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0498-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Arslan D, Musa Özcan M. Study the effect of sun, oven and microwave drying on quality of onion slices. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.02.019] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sirisakulwat S, Sruamsiri P, Carle R, Neidhart S. Resistance of industrial mango peel waste to pectin degradation prior to by-product drying. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02314.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Sirisakulwat S, Nagel A, Sruamsiri P, Carle R, Neidhart S. Yield and quality of pectins extractable from the peels of thai mango cultivars depending on fruit ripeness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10727-10738. [PMID: 18980323 DOI: 10.1021/jf802173c] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Pectins, recovered from the peels of four mango ( Mangifera indica L.) cultivars by mimicking industrial techniques, were evaluated in terms of yield, composition, macromolecular properties, and technofunctional quality. Freeze-dried peels of mature-green fruits, after major mesocarp softening, and at full ripeness were extracted using hot acid. The pectins were precipitated in propan-2-ol and their crude yields quantified as alcohol-insoluble substance. Like apple pomace, the dried peels provided hardly acetylated (DAc < 6.3%) rapid-set to ultrarapid-set high-methoxyl pectins at starch-adjusted yields of 11-21 g/100 g. However, despite similar high molecular weight fractions and galacturonic acid/rhamnose ratios, their average molecular weight was markedly reduced by a characteristic, almost monodisperse fraction of 16000-19000. Expanded galactans, indicated by galactose/rhamnose ratios of 15-24 mol/mol, probably represented arabinogalactan side-chain fragments withstanding hot-acid extraction at pH 1.5 and 2.0, as implied by arabinose/galactose ratios of 8-15 and 33-56 mol/100 mol, respectively. Limited galacturonic acid contents made the mango peel pectins less valuable than commercial apple pectins with regard to gelling capacity and thickening properties. Whereas starch and matrix glycan fragments almost completely degraded during ripening, depolymerization of pectins and galactans was insignificant. Technofunctional properties, modulated by extraction at different pH values, were ascribed to structural differences influencing macromolecular entanglements.
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Affiliation(s)
- Suparat Sirisakulwat
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Stuttgart, Germany
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25
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Dissa A, Desmorieux H, Bathiebo J, Koulidiati J. Convective drying characteristics of Amelie mango (Mangifera Indica L. cv. ‘Amelie’) with correction for shrinkage. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.03.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Identification of critical quality parameters and optimal environment conditions of intermediate moisture content banana during storage. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.06.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Effects of variety, ripening condition and ripening stage on the quality of sulphite-free dried mango slices. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0475-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Berardini N, Knödler M, Schieber A, Carle R. Utilization of mango peels as a source of pectin and polyphenolics. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2005.06.004] [Citation(s) in RCA: 114] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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