1
|
Wang Y, Zhang L, Yu X, Zhou C, Yagoub AEA, Li D. A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2187060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abu ElGasim Ahmed Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Dajing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| |
Collapse
|
2
|
Brandão SCR, da Silva EM, de Arruda GMP, de Souza Netto JM, de Medeiros RAB, Honorato FA, Azoubel PM. Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and
NIR
spectra. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shirley Clyde Rupert Brandão
- Departamento de Engenharia Química Universidade Federal de Pernambuco Recife PE Brazil
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences The Ohio State University Columbus OH USA
| | - Elaine Maria da Silva
- Departamento de Engenharia Química Universidade Federal de Pernambuco Recife PE Brazil
| | | | | | | | | | | |
Collapse
|
3
|
Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
4
|
Kinetic study on peroxidase inactivation and anthocyanin degradation of black cherry tomatoes (Solanum lycopersicum cv. OG) during blanching. HERBA POLONICA 2022. [DOI: 10.2478/hepo-2021-0025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Summary
Introduction
Blanching is a necessary treatment stage in processing of tomato products to inactivate enzymes. However, it may cause the degradation of nutrients.
Objective
In this study, the kinetics of thermal peroxidase inactivation and anthocyanin degradation in black cherry tomatoes (cv. OG) were determined to predict the quality changes during the blanching.
Methods
Tomatoes were blanched at five levels of temperature (75–95oC) for five time periods (30–150 s).
Results
It was found that as the blanching temperature increased and the blanching time is prolonged, more peroxidase was inactivated and the greater number of anthocyanins was lost. The thermal peroxidase inactivation and anthocyanin degradation showed an apparent first-order reaction with the activation energy of 129.96 kJ/mol and 65.99 kJ/mol, respectively. Peroxidase and anthocyanin in black cherry tomatoes were found to be heat-sensitive.
Conclusion
These kinetic parameters were necessary to select and design appropriate blanching conditions for black cherry tomatoes on larger scale processing.
Collapse
|
5
|
Hu J, Bi J, Li X, Wu X, Jin X, Guo C. Understanding the mechanism of moisture migration impact on the texture and color characters of dried apple cubes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jiaxing Hu
- Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Institute of Food Science and Technology CAAS Beijing China
| | - Jinfeng Bi
- Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Institute of Food Science and Technology CAAS Beijing China
| | - Xuan Li
- Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Institute of Food Science and Technology CAAS Beijing China
| | - Xinye Wu
- Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Institute of Food Science and Technology CAAS Beijing China
| | - Xin Jin
- Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Institute of Food Science and Technology CAAS Beijing China
| | - Chongting Guo
- Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Institute of Food Science and Technology CAAS Beijing China
- Department of Food Science Shenyang Agricultural University Shenyang China
| |
Collapse
|
6
|
Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
7
|
Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111827] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
8
|
Ismail MH, Khan KA, Ngadisih N, Irie M, Ong SP, Hii CL, Law CL. Two‐step falling rate in the drying kinetics of rice noodle subjected to pre‐treatment and temperature. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Muhammad Heikal Ismail
- Department of Chemical and Environmental Engineering Faculty of Engineering UPM Serdang Serdang Malaysia
| | | | - Ngadisih Ngadisih
- Department of Agricultural and Biosystems Engineering Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta Indonesia
| | - Mami Irie
- Department of International Agricultural Development Faculty of International Agriculture and Food Studies Tokyo University of Agriculture Setagaya City Tokyo Japan
| | - Sze Pheng Ong
- Department of Chemical and Environmental Engineering Faculty of Science and Engineering University of Nottingham Malaysia Semenyih Selangor Darul Ehsan Malaysia
| | - Ching Lik Hii
- Department of Chemical and Environmental Engineering Faculty of Science and Engineering University of Nottingham Malaysia Semenyih Selangor Darul Ehsan Malaysia
| | - Chung Lim Law
- Department of Chemical and Environmental Engineering Faculty of Science and Engineering University of Nottingham Malaysia Semenyih Selangor Darul Ehsan Malaysia
| |
Collapse
|
9
|
Osae R, Essilfie G, Alolga RN, Bonah E, Ma H, Zhou C. Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13348] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop ScienceUniversity of Ghana
| | - Raphael N. Alolga
- State Key Laboratory of Natural Medicines, Department of PharmacognosyChina Pharmaceutical University Nanjing China
| | - Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University Zhenjiang China
| |
Collapse
|
10
|
Li YH, Wu ZF, Tang X, Yu F, Wang XC, Yang M. Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4274-4281. [PMID: 31477998 DOI: 10.1007/s13197-019-03897-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2019] [Accepted: 06/24/2019] [Indexed: 11/29/2022]
Abstract
The effects of innovative infrared-steam blanching (ISB) on the peroxidase (POD) inactivation, POD inactivation kinetics, characteristic component (phenolics, carotenoids and flavonoids) content, colour and regeneration of POD activity during storage of Chrysanthemum indicum L. flowers were comparatively studied following steam blanching (SB) and infrared blanching (IB). ISB and SB allowed a stable surface temperature of the flowers at approximately 100 °C, and IB caused the temperature rose up to a high value of 129.2 °C. POD was inactivated to 5.7% of its residual activity after ISB for 90 s, 5.8% after SB for 180 s and 5.3% after IB for 270 s. In all processes, the POD inactivation kinetics followed a first-order model (R 2 varied from 0.932 to 0.957) and ISB achieved lower T 1/2, E a and D values and a higher k value than SB and IB. The sample blanched with ISB maintained more characteristic components and colour retention than those blanched with SB and IB. Moreover, ISB allowed the brightest colour and prevented the regeneration of POD activity in dried C. indicum flowers during storage. Therefore, ISB for 90 s at 100 °C is recommended as a more suitable method for blanching C. indicum flowers. The findings in the current work provide a new blanching method for natural plant products.
Collapse
Affiliation(s)
- Yuan-Hui Li
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang, 330004 China
| | - Zhen-Feng Wu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang, 330004 China
| | - Xue Tang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang, 330004 China
| | - Fen Yu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang, 330004 China
| | - Xue-Cheng Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang, 330004 China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Wanli, Nanchang, 330004 China
| |
Collapse
|
11
|
Li Y, Wu Z, Wang X, Yu F, Yang M. Effects of combined infrared and steam blanching on enzyme inactivation and product quality of
Chrysanthemum indicum
L. flower. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14119] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yuan‐Hui Li
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | - Zhen‐Feng Wu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | - Xue‐Cheng Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | - Fen Yu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| |
Collapse
|
12
|
Low humidity air drying of apple slices: Effect of EMR pretreatment on mass transfer parameters, energy efficiency and quality. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
13
|
Rashid MT, Ma H, Jatoi MA, Safdar B, El‐Mesery HS, Sarpong F, Ali Z, Wali A. Multi‐frequency ultrasound and sequential infrared drying on drying kinetics, thermodynamic properties, and quality assessment of sweet potatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13127] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Muhammad T. Rashid
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | | | - Bushra Safdar
- Beijing Advance Innovation center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesSchool of Food and Chemical Technology, Beijing Technology and Business University Beijing China
| | - Hany S. El‐Mesery
- School of Agricultural Equipment EngineeringJiangsu University Zhenjiang China
| | - Frederick Sarpong
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Zeshan Ali
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Asif Wali
- Department of Agriculture and Food technologyKarakoram International University Gilgit Pakistan
| |
Collapse
|
14
|
Lao Y, Zhang M, Chitrakar B, Bhandari B, Fan D. Efficient Plant Foods Processing Based on Infrared Heating. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600537] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yanyan Lao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Dongcui Fan
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
15
|
Xanthopoulos G, Athanasiou A, Sempou A, Lentzou D, Templalexis C, Boudouvis A. Study of the Drying Rate and Colour Kinetics during Stepwise Air-Drying of Apricot Halves. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0372] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe drying rate and colour kinetics of apricot halves were studied during stepwise air-drying compared to continuous drying. The tested stepwise temperature profiles exhibited two successive falling rate periods, which differed from the drying rate period of the constant drying temperature profile. Three chromatic indices, namely browning index, chroma and hue were analysed. The analysis showed that treatment with ascorbic acid was more effective during the step up temperature profile, whilst its antioxidant activity was lost during the step down temperature profile due to the initially used high drying temperatures. The chromatic indices were described by a modified kinetic model, the parameters of which were estimated by the Levenberg–Marquardt optimization algorithm and in all cases was derived R2adj≥ 0.88 and MRD < 4.88%.
Collapse
Affiliation(s)
- G. Xanthopoulos
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., Athens, 11855, Greece
| | - A. Athanasiou
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., Athens, 11855, Greece
| | - A. Sempou
- School of Chemical Engineering, National Technical University of Athens, 9 Heroon Polytechniou Str., Zografou, 15780, Greece
| | - D. Lentzou
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., Athens, 11855, Greece
| | - Ch. Templalexis
- Department of Natural Resources Management and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., Athens, 11855, Greece
| | - A.G. Boudouvis
- School of Chemical Engineering, National Technical University of Athens, 9 Heroon Polytechniou Str., Zografou, 15780, Greece
| |
Collapse
|
16
|
Lara LM, Wilson SA, Chen P, Atungulu GG. The effects of infrared treatment on physicochemical characteristics of vegetable soybean. Heliyon 2019; 5:e01148. [PMID: 30723828 PMCID: PMC6350227 DOI: 10.1016/j.heliyon.2019.e01148] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 05/08/2018] [Accepted: 01/16/2019] [Indexed: 11/24/2022] Open
Abstract
Vegetable soybean (Edamame) blanching with hot water/steam is an energy- and water- intensive process that may also result in compromised product quality. The effectiveness of infrared (IR) heating to dry and simultaneously blanch Edamame was investigated at heating intensities of 11.06, 8.43 and 6.99 kW/m2. Temperature, weight, texture, and green intensity of heated samples for various durations were determined. In general, product weight decreased during IR heating. The largest weight reduction (9.5 %) was achieved after 100 s of heating at the highest IR heating intensity. Hardness was reduced alongside treatment duration, reaching the lowest values (11172.9–10847 N) at 100 or 120 s despite heating intensity. The highest green intensity was recorded (0.33) for treatments at 100 or 120 s. The new process combined drying and blanching into one step which potentially improves processing efficiency and product quality.
Collapse
Affiliation(s)
- Laura M Lara
- University of Arkansas Division of Agriculture, Crop, Soil, and Environmental Sciences, Fayetteville, AR 72701, USA
| | - Shantae A Wilson
- University of Arkansas Division of Agriculture, Department of Food Science, 2650 N Young Avenue, Fayetteville, AR 72704, USA
| | - Pengyin Chen
- University of Arkansas Division of Agriculture, Crop, Soil, and Environmental Sciences, Fayetteville, AR 72701, USA.,University of Missouri Division of Plant Sciences, Delta Research Center, Portageville, MO 63873, USA
| | - G G Atungulu
- University of Arkansas Division of Agriculture, Department of Food Science, 2650 N Young Avenue, Fayetteville, AR 72704, USA
| |
Collapse
|
17
|
Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
18
|
Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
19
|
Feng Y, Wu B, Yu X, Yagoub AEA, Sarpong F, Zhou C. Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices. Food Chem 2018; 266:309-316. [DOI: 10.1016/j.foodchem.2018.06.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 06/03/2018] [Accepted: 06/04/2018] [Indexed: 10/14/2022]
|
20
|
Wu B, Pan Z, Xu B, Bai J, El-Mashad HM, Wang B, Zhou C, Ma H. Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0384] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to investigate the processing parameters and quality of carrots under sequential infrared (IR) dry-blanching and (1) hot air drying (IRB-HAD), (2) infrared drying (IRB-IRD), and (3) Infrared-hot air drying (IRB-IRHAD). Water blanching at 90oC was used for comparison. The quality of dried carrot was evaluated based on vitamin C content, rehydration ratio, color, shrinkage and hardness. Applying IR dry-blanching for 15 min resulted in the reductions of about one log in peroxidase (POD) activities and 54 % in moisture reduction. A notable change in the surface color and retention of vitamin C were obtained with IR blanching. IRB-IRD and IRB-IRHAD had higher drying rates and higher quality. The recommended processing parameters for IRB-IRHAD are IR blanching for 15 min, followed by IR drying to a moisture content of 30–40 % wet basis (w.b.), and then finished by HA drying to a targeted MC (8 % w.b.).
Collapse
|
21
|
Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.074] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
22
|
Li R, Shang H, Wu H, Wang M, Duan M, Yang J. Thermal inactivation kinetics and effects of drying methods on the phenolic profile and antioxidant activities of chicory (Cichorium intybus L.) leaves. Sci Rep 2018; 8:9529. [PMID: 29934537 PMCID: PMC6015010 DOI: 10.1038/s41598-018-27874-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 06/12/2018] [Indexed: 11/09/2022] Open
Abstract
The thermal inactivation kinetics of enzymes, including polyphenol oxidase (PPO) and peroxidase (POD), in chicory (Cichorium intybus L.) leaves were evaluated. In addition, the influences of different drying techniques (shade drying, hot air drying and freeze drying) on the phenolic profiles and antioxidant activities of chicory leaves were determined. The antioxidant activities of chicory leaves were evaluated on the basis of their 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. The results showed that the activation energy for PPO and POD inactivation were 123.00 kJ/mol and 78.99 kJ/mol, respectively. Preliminary treatment with hot water for 3 min at 90 °C was beneficial for preserving the phenolics present in fresh leaves. Hot air drying was better for the phenolics preservation. The hot air-dried and freeze-dried leaves possessed good antioxidant activities. The leaves with higher phenolics contents had better antioxidant activities, which indicated that the preservation of the phenolics was important for maintaining the antioxidant activity of chicory leaves.
Collapse
Affiliation(s)
- Ran Li
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China
| | - Hongmei Shang
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China.
- Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Changchun, 130118, China.
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Changchun, 130118, China.
| | - Hongxin Wu
- Grassland Research Institute of CAAS, Hohhot, 010010, China
| | - Menghan Wang
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China
| | - Mengying Duan
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China
| | - Junyan Yang
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China
| |
Collapse
|
23
|
Duc Pham N, Khan MIH, Joardder MUH, Rahman MM, Mahiuddin M, Abesinghe AN, Karim MA. Quality of plant-based food materials and its prediction during intermittent drying. Crit Rev Food Sci Nutr 2017; 59:1197-1211. [DOI: 10.1080/10408398.2017.1399103] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Nghia Duc Pham
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
- Engineering Faculty, Vietnam National University of Agriculture, Vietnam
| | - Md Imran H. Khan
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
- Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur 1700, Bangladesh
| | - M U H Joardder
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
| | - M. M. Rahman
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
| | - Md. Mahiuddin
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
- Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur 1700, Bangladesh
| | - A.M. Nishani Abesinghe
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
| | - M. A. Karim
- Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia
| |
Collapse
|
24
|
Wu B, Wang J, Guo Y, Pan Z, Ma H. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13531] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bengang Wu
- School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang Jiangsu 212013 China
| | - Juan Wang
- School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang Jiangsu 212013 China
| | - Yiting Guo
- School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang Jiangsu 212013 China
| | - Zhongli Pan
- Healthy Processed Foods Research Unit West Regional Research Center USDA-ARS, 800 Buchanan Street; Albany CA 94710
- Department of Biological and Agricultural Engineering; University of California Davis, One Shields Avenue; Davis CA 95616
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang Jiangsu 212013 China
| |
Collapse
|
25
|
Wang J, Yang XH, Mujumdar A, Wang D, Zhao JH, Fang XM, Zhang Q, Xie L, Gao ZJ, Xiao HW. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.070] [Citation(s) in RCA: 118] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
26
|
Cao ZZ, Zhou LY, Bi JF, Yi JY, Chen QQ, Wu XY, Zheng JK, Li SR. Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3596-3603. [PMID: 26612038 DOI: 10.1002/jsfa.7549] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 11/15/2015] [Accepted: 11/15/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Hot air drying and sun drying are traditional drying technologies widely used in the drying of agricultural products for a long time, but usually recognized as time-consuming or producing lower-quality products. Infrared drying is a rather effective drying technology that has advantages over traditional drying technologies. Thus, in order to investigate the application of infrared drying in the dehydration of red pepper, the drying characteristics and quality of infrared-dried red pepper were compared with those of sun-dried and hot air-dried red pepper. RESULTS The infrared drying technology significantly enhanced the drying rate when compared with hot air drying and sun drying. Temperature was the most important factor affecting the moisture transfer during the process of infrared drying as well as hot air drying. Effective moisture diffusivity (Deff ) values of infrared drying ranged from 1.58 × 10(-9) to 3.78 × 10(-9) m(2) s(-1) . The Ea values of infrared drying and hot air drying were 42.67 and 44.48 kJ mol(-1) respectively. Infrared drying and hot air drying produced color loss to a similar extent. Relatively higher crispness values were observed for infrared-dried samples. CONCLUSION Sun drying produced dried red pepper with the best color when compared with hot air drying and infrared drying. Meanwhile, infrared drying markedly improved the drying rate at the same drying temperature level of hot air drying, and the products obtained had relatively better quality with higher crispness values. © 2015 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhen-Zhen Cao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lin-Yan Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jin-Feng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jian-Yong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Qin-Qin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xin-Ye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jin-Kai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Shu-Rong Li
- Beijing Vocational College of Agriculture, Beijing 102442, China
| |
Collapse
|
27
|
Quevedo R, Díaz O, Valencia E, Pedreschi F, Bastias JM, Siche R. Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1775-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
28
|
Antal T, Tarek M, Tarek-Tilistyák J, Kerekes B. Comparative Effects of Three Different Drying Methods on Drying Kinetics and Quality of Jerusalem Artichoke (Helianthus tuberosus
L.). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12971] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tamás Antal
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary
| | - Mohamed Tarek
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary
| | - Judit Tarek-Tilistyák
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary
| | - Benedek Kerekes
- Department of Vehicle and Agricultural Engineering; Institute of Engineering and Agricultural Sciences, University of Nyíregyháza; Kótaji Str. 9-11, H-4400 Nyiregyhaza Hungary
| |
Collapse
|
29
|
da Silva WP, Rodrigues AF, e Silva CMD, de Castro DS, Gomes JP. Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
30
|
Pawar SB, Pratape V. Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A Review. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12308] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sanjay B. Pawar
- Environmental Biotechnology Division; CSIR-National Environmental Engineering Research Institute (NEERI); Nagpur 440020 India
| | - V.M. Pratape
- Environmental Biotechnology Division; CSIR-National Environmental Engineering Research Institute (NEERI); Nagpur 440020 India
| |
Collapse
|
31
|
Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1619-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
32
|
Jeevitha G, Hebbar HU, Raghavarao K. Modeling of Peroxidase Inactivation and Temperature Profile During Infrared Blanching of Red Bell Pepper. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12586] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- G.C. Jeevitha
- Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - H. Umesh Hebbar
- Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| | - K.S.M.S. Raghavarao
- Food Engineering Department; CSIR-Central Food Technological Research Institute; Mysore 570 020 India
| |
Collapse
|
33
|
Nowicka P, Wojdyło A, Lech K, Figiel A. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1561-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
34
|
Guiamba IR, Svanberg U, Ahrné L. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango. J Food Sci 2015; 80:E1235-42. [DOI: 10.1111/1750-3841.12866] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Accepted: 03/09/2015] [Indexed: 02/04/2023]
Affiliation(s)
- Isabel R.F. Guiamba
- Dept. de Engenharia Química, Faculdade de Engenharia; Univ. Eduardo Mondlane; Maputo Moçambique
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
| | - Ulf Svanberg
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
| | - Lilia Ahrné
- Dept. of Biology and Biological Engineering/Food and Nutrition Science; Chalmers Univ. of Technology; Gothenburg Sweden
- Dept. of Process and Technology Development at SP Technical Research Institute of Sweden, Food and Bioscience; Frans Perssons väg 6 402 29 Gothenburg Sweden
| |
Collapse
|
35
|
Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1475-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
36
|
Ndangui CB, Petit J, Gaiani C, Nzikou JM, Scher J. Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1361-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
37
|
Wu B, Pan Z, Qu W, Wang B, Wang J, Ma H. Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.035] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
38
|
|
39
|
|
40
|
Wu B, Ma H, Qu W, Wang B, Zhang X, Wang P, Wang J, Atungulu GG, Pan Z. Catalytic Infrared and Hot Air Dehydration of Carrot Slices. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12066] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bengang Wu
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang Jiangsu 212013 China
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang Jiangsu 212013 China
| | - Wenjuan Qu
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang Jiangsu 212013 China
| | - Bei Wang
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang Jiangsu 212013 China
| | - Xin Zhang
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang Jiangsu 212013 China
| | - Peilan Wang
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang Jiangsu 212013 China
| | - Juan Wang
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang Jiangsu 212013 China
| | - Griffiths G. Atungulu
- Biological and Agricultural Engineering Department; University of California Davis; One Shields Avenue Davis CA 95616
| | - Zhongli Pan
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang Jiangsu 212013 China
- Biological and Agricultural Engineering Department; University of California Davis; One Shields Avenue Davis CA 95616
| |
Collapse
|
41
|
|
42
|
Goyeneche R, Di Scala K, Roura S. Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var. sativus). Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
43
|
TIAN HONGPING, PAN ZHONGLI, ZHU YI, McHUGH TARAH, YING YIBIN. QUALITY OF FROZEN FRUIT BARS MANUFACTURED THROUGH INFRARED PARTIAL DEHYDRATION. J FOOD PROCESS PRES 2013. [DOI: 10.1111/j.1745-4549.2012.00720.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
44
|
Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1130-8] [Citation(s) in RCA: 241] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
45
|
Dénes L, Zsom-Muha V, Baranyai L, Felföldi J. Modelling of apple slice moisture content by optical methods. ACTA ALIMENTARIA 2012. [DOI: 10.1556/aalim.41.2012.suppl.4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
46
|
Bingol G, Zhang A, Pan Z, McHugh TH. Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.10.055] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
47
|
Lin L, Lei F, Sun DW, Dong Y, Yang B, Zhao M. Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chem 2012; 134:2021-9. [PMID: 23442652 DOI: 10.1016/j.foodchem.2012.04.008] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Revised: 03/05/2012] [Accepted: 04/02/2012] [Indexed: 10/28/2022]
Abstract
Inactivation kinetics of peroxidase and polyphenol oxidase in fresh Rabdosia serra leaf were determined by hot water and steam blanching. Activation energy (52.30 kJ mol(-1)) of polyphenol oxidase inactivation was higher than that (20.15 kJ mol(-1)) of peroxidase. Water blanching at 90 °C or steam blanching at 100 °C for 90 s was recommended as the preliminary treatment for the retention of phenolics. Moreover, comparative evaluation of drying methods on the phenolics profiles and bioactivities of R. serra leaf were conducted. The results indicated that only intact leaf after freeze drying retained the initial quality. The sun- and air-dried leaves possessed identical phenolic profiles. The homogenised leaf (after freeze-drying) possessed a lower level of phenolics due to enzymatic degradation. Good antioxidant activities were detected for the sun- and air-dried leaves. There was insignificant difference in anti-tyrosinase and anti-α-glucosidase activities among sun-, air-, and freeze-dried leaves.
Collapse
Affiliation(s)
- Lianzhu Lin
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | | | | | | | | | | |
Collapse
|
48
|
Fante L, Noreña CPZ. Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.08.024] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|