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Tsopwo Zena C, Jiokap Nono Y. Investigating intermittent immersion during osmotic dehydration of mango ( Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango ( Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I). Heliyon 2024; 10:e35808. [PMID: 39247336 PMCID: PMC11379572 DOI: 10.1016/j.heliyon.2024.e35808] [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: 02/21/2024] [Revised: 07/11/2024] [Accepted: 08/05/2024] [Indexed: 09/10/2024] Open
Abstract
This work aimed to determine the optimum conditions for dehydration impregnation by immersion (D2I) and by intermittent immersion (D3I) of mango (Mangifera indica) slices measuring 4 × 1 × 1 cm3. To this end, the Doehlert response surface plan was used, with the following factors for D2I: the volume of D2I solution/fruit mass ratio (6/1-13/1 mL/g), the process time (120-360 min) and the Brix degree of the solution (45-65 °Brix) and with the following factors for D3I: immersion time (20-60 min), process time (60-300 min) and de-immersion time (7-25 min). The temperature was fixed according to literature at 35 °C. The optimum responses obtained for the D2I process were (47.63 ± 1.79) g/100 g (w-b) for water loss, and (6.67 ± 1.04) g/100 g (w-b) for solute gain, for optimum operating conditions of 6/1 mL/g; 245 min and 61.6°Brix respectively for the immersion ratio, process time and solute concentration of the hypertonic solution. The optimum responses obtained for D3I process were (47.98 ± 2.12) g/100 g (w-b) for water loss, and (4.31 ± 0.052) g/100 g (w-b) for solute gain (SG), for operating conditions of 21; 270; and 9 min, respectively for immersion time, process time and de-immersion time. The Student's t-test on the predicted and experimental optima of WL and SG revealed valuable insights for comparing these two processes. The present study will undoubtedly introduce a new dynamic to the osmotic dehydration systems for fruits and vegetables.
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Affiliation(s)
- C Tsopwo Zena
- Department of Process Engineering, National Advanced School of Agro-industrial Sciences, ENSAI, Ngaoundere University, P.O. Box 455, Ngaoundere, Cameroon
| | - Y Jiokap Nono
- Department of Chemical Engineering and Environment, University Institute of Technology, IUT, Ngaoundere University, P.O. Box 455, Ngaoundere, Cameroon
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Wagh MD, Alam MS, Roy T, Gupta SK. Infusion of active compound into sliced button mushrooms through vacuum impregnation to improve functionality: Comparing response surface methodology and artificial neural network. J Food Sci 2024; 89:4969-4985. [PMID: 38924071 DOI: 10.1111/1750-3841.17166] [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: 12/24/2023] [Revised: 05/15/2024] [Accepted: 05/25/2024] [Indexed: 06/28/2024]
Abstract
The present study explores the infusion of active compounds (ascorbic acid and calcium lactate) into sliced button mushrooms (Agaricus bisporus) to increase the nutritional value and reduce the browning effect of sliced mushrooms using the vacuum impregnation (VI) technique. The aim was to functionalize the vacuum-infused sliced mushrooms and evaluate the physicochemical properties of button mushrooms for diversifying food use. The central composite design was implemented to determine the optimized condition for the process with four independent factors, that is, immersion time (IT) 30-90 min, solution temperature (ST) 35-55°C, solution concentration (SC) 4%-12%, and vacuum pressure (VP) 50-170 mbar. The optimum VI processes obtained were ST-40°C, SC-8%, VP-140 mbar, and IT-65 min with a desirability function of 0.77. Statistically, two models (response surface methodology [RSM] and artificial neural network [ANN]) were employed to compare the better performance for the prediction of VI operational process parameters. The RSM model showed a better prediction of VI process parameters than the ANN model, with a higher R2 value (0.9228 vs. 0.8160) and lower root mean square error value (1.4004 vs. 2.1751), χ2 (2.4491 vs. 5.2762), mean absolute error (1.1177 vs. 1.1611), and absolute average deviation (4.3532 vs. 5.6746) for water loss. A similar pattern was observed for solute gain, ascorbic acid, titratable acidity, color change, firmness, and pH. Therefore, the VI process was found to be an effective method for enhancing the nutritional properties of sliced mushrooms. These findings concluded that the RSM model is more efficient for better prediction with good accuracy of the VI process than the ANN model.
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Affiliation(s)
- Muktabai Dinesh Wagh
- Department of Processing and Food Engineering, College of Agricultural Engineering & Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammed Shafiq Alam
- Department of Processing and Food Engineering, College of Agricultural Engineering & Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Tapas Roy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (Institute of National Importance, Under MoFPI, Govt. of India), Sonipat, Haryana, India
| | - Satish Kumar Gupta
- Department of Processing and Food Engineering, College of Agricultural Engineering & Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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Asghari A, Zongo PA, Osse EF, Aghajanzadeh S, Raghavan V, Khalloufi S. Review of osmotic dehydration: Promising technologies for enhancing products' attributes, opportunities, and challenges for the food industries. Compr Rev Food Sci Food Saf 2024; 23:e13346. [PMID: 38634193 DOI: 10.1111/1541-4337.13346] [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: 01/17/2024] [Revised: 03/23/2024] [Accepted: 03/27/2024] [Indexed: 04/19/2024]
Abstract
Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies. Notably, OD can effectively remove a significant amount of water without a phase change, which reduces the energy demand associated with latent heat and high temperatures. A specific feature of OD is its ability to introduce solutes from the hypertonic solution into the food matrix, thereby influencing the attributes of the final product. This review comprehensively discusses the fundamental principles governing OD, emphasizing the role of chemical potential differences as the driving force behind the molecular diffusion occurring between the food and the osmotic solution. The kinetics of OD are described using mathematical models and the Biot number. The critical factors essential for optimizing OD efficiency are discussed, including product characteristics, osmotic solution properties, and process conditions. In addition, several promising technologies are introduced to enhance OD performance, such as coating, skin treatments, freeze-thawing, ultrasound, high hydrostatic pressure, centrifugation, and pulsed electric field. Reusing osmotic solutions to produce innovative products offers an opportunity to reduce food wastes. This review explores the prospects of valorizing food wastes from various food industries when formulating osmotic solutions for enhancing the quality and nutritional value of osmotically dehydrated foods while mitigating environmental impacts.
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Affiliation(s)
- Ali Asghari
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - P Assana Zongo
- Applied Sciences and Technologies Research Institute, National Center for Research and Applied Sciences of Burkina Faso, Ouagadougou, Burkina Faso
| | - Emmanuel Freddy Osse
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Quebec City, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
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Macedo LL, Corrêa JLG, Araújo CDS, Oliveira DDS, Teixeira LJQ. Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries. J Food Sci 2023; 88:3786-3806. [PMID: 37493271 DOI: 10.1111/1750-3841.16715] [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: 10/25/2022] [Revised: 06/22/2023] [Accepted: 07/06/2023] [Indexed: 07/27/2023]
Abstract
This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/w), with and without application of vacuum (AV) in the first 20 min of the process. The total OD time was 300 min. Evaluations of the kinetics of solid gain (SG), water loss (WL), and weight reduction (WR) were performed at 30, 60, 120, 180, 240, and 300 min. SG, WL, and WR increased over the OD time and showed values of up to 7.94%, 63.40%, and 55.94%, respectively. AV increased WL, WR, shrinkage, pH, and total color difference and decreased anthocyanin, ascorbic acid (AA), phenolic, and antioxidant contents. The higher concentration led to higher SG, WL, WR, shrinkage, hardness, and lower moisture content, water activity, anthocyanin, AA, phenolic, and antioxidant contents. The use of CS instead of sucrose had little influence on strawberry properties, except pH and color responses. The optimal treatment was using a 60% CS solution without AV, showing a very distinct color change, hardness increased by approximately 4.5 times and maintenance of acidity, anthocyanins, AA, total phenolics, and antioxidants of 38.0%, 39.6%, 11.8%, 30.0%, 31.1%, and 30.3%, respectively, compared to fresh strawberries. PRACTICAL APPLICATION: Osmotic dehydration of fruit is a process traditionally carried out using sucrose. However, increasing health concerns have made consumers seek alternative sugars to sucrose. The use of coconut sugar made it possible to produce osmo-dehydrated strawberries different from the traditional one, maintaining product quality and process efficiency.
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Affiliation(s)
- Leandro Levate Macedo
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
- Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil
| | | | - Cintia da Silva Araújo
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Daniela da Silva Oliveira
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil
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Macedo LL, Corrêa JLG, da Silva Araújo C, Vimercati WC. Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberry. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | - Cintia da Silva Araújo
- Postgraduate program in Food Science and Technology Federal University of Espírito Santo Alegre ES Brazil
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Macedo LL, Corrêa JLG, Vimercati WC, Araújo C. The impact of using vacuum and isomaltulose as an osmotic agent on mass exchange during osmotic dehydration and their effects on qualitative parameters of strawberries. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | - Cintia Araújo
- Department of Food Science Federal University of Lavras Lavras Minas Gerais Brazil
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Alolga RN, Osae R, Apaliya MT, Ibrahim TS, Ahmed MSA, Kwaw E, Antiri EA. Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product. ULTRASONICS SONOCHEMISTRY 2021; 80:105841. [PMID: 34826726 PMCID: PMC8633365 DOI: 10.1016/j.ultsonch.2021.105841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/12/2021] [Accepted: 11/20/2021] [Indexed: 05/04/2023]
Abstract
We assessed the impact of selected pretreatment techniques, thus, vacuum-assisted osmotic dehydration (VOD), vacuum-assisted sonication (VSON) and vacuum-assisted osmosonication (VOS) on the metabolomes and quality characteristics of infrared-dried ginger slices. We found marked metabolome differences between the pretreated ginger samples, evidenced by differential amounts of 6-gingerol and 6-shogaol, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. We also found distinct differences in the drying kinetics and sensory characteristics of the pretreated samples. Generally, VOS pretreatment gave the best outcomes. The VOS-pretreated samples contained the highest contents of the marker compounds, TPC, TFC and gave the best antioxidant activity. The VOS-pretreated samples also recorded the shortest drying time and exhibited the best sensory attributes. Overall, the general order observed was, VOS > VSON > VOD > control for all quality parameters examined. VOS pretreatment of ginger before drying therefore holds a great potential for large-scale industrial application.
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Affiliation(s)
- Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China.
| | - Richard Osae
- Cape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana
| | - Maurice T Apaliya
- Cape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana
| | - Traore S Ibrahim
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China
| | - Mohammed S A Ahmed
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China, Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China
| | - Emmanuel Kwaw
- Cape Coast Technical University, School of Applied Science and Technology, Department of Food Science and Postharvest Technology, Cape Coast, Ghana
| | - Eric A Antiri
- Agogo Presbyterian Women's College of Education, Department of Applied Science, Agogo- Ashanti Region, Ghana
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Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
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YANG DH, LI XY, ZHAO YF, HOU QM, MENG QY, LI L. Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.21621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Da-Heng YANG
- Harbin University of Commerce, China; Harbin University of Commerce, China
| | | | | | | | | | - Li LI
- Harbin University of Commerce, China
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Kręcisz M, Stępień B, Pasławska M, Popłoński J, Dulak K. Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods. Molecules 2021; 26:molecules26154597. [PMID: 34361748 PMCID: PMC8346993 DOI: 10.3390/molecules26154597] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/26/2021] [Accepted: 07/26/2021] [Indexed: 02/06/2023] Open
Abstract
The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50, 60, and 70 °C) had on the physicochemical and quality properties of courgettes. Courgette slices were vacuum-impregnated (6 kPa) in freshly squeezed onion, kale, and onion and kale (50:50) juices with 3% NaCl solution (N). The application of vacuum impregnation (VI) with impregnating solutions from freshly squeezed onions and kale had a beneficial effect on the bioactive values of courgette. The highest contents of quercetin (41.84 μg/g d.m.) and carotenoids (276.04 μg/g d.m.) were found in courgette impregnated with onion juice after freeze drying. The highest values of lutein and zeaxanthin (216.42 μg/g d.m.) were recorded for courgette impregnated with kale juice and convective dried. By analysing the kinetics of convective drying, the best matching of the logistic model was found. Increasing the drying process temperature from 50 to 70 °C reduced the drying time from 15% to 36%, depending on the type of impregnating solution used. Water activity < 0.6 was recorded for courgette dried by freezing, vacuum, and convection at 60 and 70 °C. Conclusions: The vacuum impregnation process and the impregnation solutions from freshly squeezed vegetables can be used to develop new snacks with high levels of bioactive compounds. The FD method is the most appropriate considering both the bioactive compounds content and the obtained colour and water activity.
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Affiliation(s)
- Magdalena Kręcisz
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland; (B.S.); (M.P.)
- Correspondence:
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland; (B.S.); (M.P.)
| | - Marta Pasławska
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland; (B.S.); (M.P.)
| | - Jarosław Popłoński
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (J.P.); (K.D.)
| | - Kinga Dulak
- Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland; (J.P.); (K.D.)
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The Feasibility of Using Pulsed-Vacuum in Stimulating Calcium-Alginate Hydrogel Balls. Foods 2021; 10:foods10071521. [PMID: 34359394 PMCID: PMC8304266 DOI: 10.3390/foods10071521] [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: 05/25/2021] [Revised: 06/21/2021] [Accepted: 06/26/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of the pulsed-vacuum stimulation (PVS) on the external gelation process of calcium-alginate (Ca-Alg) hydrogel balls was studied. The process was conducted at four different working pressures (8, 35, 61, and 101 kPa) for three pulsed-vacuum cycles (one cycle consisted of three repetitions of 10 min of depressurization and 10 min of vacuum liberation). The diffusion coefficients (D) of calcium cations (Ca2+) gradually reduced over time and were significantly pronounced (p < 0.05) at the first three hours of the external gelation process. The rate of weight reduction (WR) and rate of volume shrinkage (Sv) varied directly according to the D value of Ca2+. A significant linear relationship between WR and Sv was observed for all working pressures (R2 > 0.91). An application of a pulsed vacuum at 8 kPa led to the highest weight reduction and shrinkage of Ca-Alg hydrogel samples compared to other working pressures, while 61 kPa seemed to be the best condition. Although all textural characteristics (hardness, breaking deformation, Young’s modulus, and rupture strength) did not directly variate by the level of working pressures, they were likely correlated with the levels of WR and Sv. Scanning electron micrographs (SEM) supported that the working pressure affected the characteristics of Ca-Alg hydrogel structure. Samples stimulated at a working pressure of 8 kPa showed higher deformation with heterogenous structure, large cavities, and looser layer when compared with those at 61 kPa. These results indicate the PVS is a promising technology that can be effectively applied in the external gelation process of Ca-Alg gel.
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Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09276-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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JUNQUEIRA JRDJ, CORRÊA JLG, MENDONÇA KSD, MELLO JUNIOR RED, SOUZA AU. Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.02420] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Feng Y, Zhou C, ElGasim A. Yagoub A, Sun Y, Owusu-Ansah P, Yu X, Wang X, Xu X, Zhang J, Ren Z. Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108577] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Pasławska M, Stępień B, Nawirska-Olszańska A, Sala K. Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples. Molecules 2019; 24:molecules24193533. [PMID: 31569588 PMCID: PMC6803864 DOI: 10.3390/molecules24193533] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/23/2019] [Accepted: 09/27/2019] [Indexed: 11/28/2022] Open
Abstract
The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. Mass transfer was analyzed based on three factors: Mass variation (MV), dry mass variation (DMV), and solid gain (SG). The outflow of native components and inflow of infiltration liquid has been described by mathematical models. The polyphenol content and antioxidant capacity (ABTS+, FRAP) were evaluated as the bioactive potential factors confirming native component outflow and incorporation of liquid molecules into an apple tissue. It was found that during VI of an apple tissue, intensive mass transfer occurred: Native components of fruit tissue outflowed and external ingredients of impregnation liquid inflowed into the material with the intensity proportional to the vacuum level and process time. The most beneficial conditions of apple cube VI were noticed at a vacuum level of 4 kPa for a minimum of 40 s, which is when the highest polyphenol content and antioxidant capacity occurred.
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Affiliation(s)
- Marta Pasławska
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37, 51-630 Wrocław, Poland.
| | - Kinga Sala
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
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Rodriguez A, Sancho AM, Barrio Y, Rosito P, Gozzi MS. Combined drying of Nopal pads (
Opuntia ficus‐indica
): Optimization of osmotic dehydration as a pretreatment before hot air drying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14183] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anabel Rodriguez
- Instituto Nacional de Tecnología Agropecuaria (INTA) Buenos Aires Argentina
| | - Ana María Sancho
- Instituto Nacional de Tecnología Agropecuaria (INTA) Buenos Aires Argentina
| | - Yanina Barrio
- Departamento de Biotecnología y Tecnología Alimentaria, Facultad de Ingeniería y Ciencias Exactas Universidad Argentina de la Empresa (UADE), CABA Buenos Aires Argentina
| | - Pablo Rosito
- Departamento de Biotecnología y Tecnología Alimentaria, Facultad de Ingeniería y Ciencias Exactas Universidad Argentina de la Empresa (UADE), CABA Buenos Aires Argentina
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Vallespir F, Rodríguez Ó, Eim VS, Rosselló C, Simal S. Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.01.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Feng Y, Yu X, Yagoub AEA, Xu B, Wu B, Zhang L, Zhou C. Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration. ULTRASONICS SONOCHEMISTRY 2019; 50:363-372. [PMID: 30293737 DOI: 10.1016/j.ultsonch.2018.09.038] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Revised: 09/19/2018] [Accepted: 09/28/2018] [Indexed: 05/28/2023]
Abstract
This study investigated the effects of multi-frequency mode ultrasound and vacuum technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their effects on the microstructure of garlic. A new method of OD for garlic slices was proposed - Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration (VUOD). The results indicated that the WL of the garlic slices treated with VUOD (21.12%) was significantly (p < 0.05) higher than slices treated with normally OD (NOD) (10.67%), vacuum pretreatment OD (VOD) (14.18%), and multi-frequency mode ultrasound assisted OD (UOD) (11.20-13.56%). A mass transfer mechanism of VUOD was proposed. Low-field nuclear magnetic resonance results quantified the moisture migration in the vacuole, cytoplasm and intercellular space, and the cell wall of garlic cells. The quality properties (allicin content, surface color change and firmness) of VUOD treated garlic slices are predominately better than NOD, VOD and UOD treated samples.
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Affiliation(s)
- Yabin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
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Nouraddini M, Esmaiili M, Mohtarami F. Development and characterization of edible films based on eggplant flour and corn starch. Int J Biol Macromol 2018; 120:1639-1645. [PMID: 30248421 DOI: 10.1016/j.ijbiomac.2018.09.126] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 09/03/2018] [Accepted: 09/20/2018] [Indexed: 11/19/2022]
Abstract
In this study, biodegradable and edible films based on eggplant flour (EF) and corn starch (CS) were prepared using casting method at proportion of 0-100, 25-75, 50-50, 75-25 and 100-0%, w/w. The mechanical, barrier, physical, and biodegradability properties were evaluated. Tensile strength, elongation at break, Young's modulus, thickness, density and L⁎ parameter of pure starch films were higher than those of other films. Solubility, water vapor permeability (WVP), moisture content and swelling index of films were augmented with the substitution of CS by EF. Color measurement of the edible films indicated that increasing the proportion of EF increased a⁎, b⁎ and opacity values. The highest amount of water sorption was obtained for pure EF films. Moreover, the incorporation of EF accelerated films biodegradability compared to ones with only starch. In general, EF is a promising material for the formulation of edible and biodegradable films with adequate physical properties for food applications by direct contact.
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Affiliation(s)
- Mahsa Nouraddini
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohsen Esmaiili
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | - Forogh Mohtarami
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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Pulsed Vacuum Osmotic Dehydration of Beetroot, Carrot and Eggplant Slices: Effect of Vacuum Pressure on the Quality Parameters. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2147-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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