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Zang Z, Zhang Q, Huang X, Jiang C, He C, Wan F. Effect of Ultrasonic Combined with Vacuum Far-infrared on the Drying Characteristics and Physicochemical Quality of Angelica sinensis. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03076-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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2
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Functionalization of ash gourd: Infusion of citrus peel polyphenols through vacuum impregnation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102095] [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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3
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Neuroprotective Potential of Thinned Peaches Extracts Obtained by Pressurized Liquid Extraction after Different Drying Processes. Foods 2022; 11:foods11162464. [PMID: 36010464 PMCID: PMC9407205 DOI: 10.3390/foods11162464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/20/2022] [Accepted: 08/12/2022] [Indexed: 12/03/2022] Open
Abstract
Genetic, environmental and nutritional factors are suggested as primary factors of Alzheimer’s disease (AD), and secondary metabolites such as polyphenols present in thinned peaches are considered as good candidates for AD prevention. Thinned peaches are usually dried to avoid putrefaction, but the effects of the drying method and the extraction process on the polyphenol composition and the neuroprotective potential have never been addressed. In this work, a pressurized liquid extraction (PLE) method was optimized and applied to thinned peaches dried under different conditions, and their neuroprotective potential was evaluated in vitro. In addition, the PLE extracts were characterized via HPLC-Q-TOF-MS/MS, and a permeability assay was performed to evaluate the ability of the identified metabolites to cross the blood–brain barrier (BBB). The PLE extracts obtained from freeze-dried (FD) samples with 50% ethanol in water at 180 °C showed the best neuroprotective potential. Finally, among the 81 metabolites identified, isoferulic acid, 4-methyldaphnetin, coniferyl aldehyde and 3,4-dihydroxyacetophenone were found at higher concentrations in FD extracts. These metabolites are able to cross the BBB and are positively correlated with the neuroprotective potential, suggesting FD together with PLE extraction as the best combination to exploit the neuroprotective capacity of thinned peaches.
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Biswas R, Hossain MA, Zzaman W. Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass transfer. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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5
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Zhang C, Zhang J, Xin X, Zhu S, Niu E, Wu Q, Li T, Liu D. Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods. Front Nutr 2022; 9:854680. [PMID: 35571891 PMCID: PMC9097227 DOI: 10.3389/fnut.2022.854680] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 04/07/2022] [Indexed: 11/13/2022] Open
Abstract
Olive leaves, which are the most abundant byproducts of the olive industry, offer multiple health benefits. The investigation of the phytochemical profiles and relevant biological activities is an essential step toward transforming these low-value byproducts into value-added ones. This study systematically investigated the phytochemical profiles, antioxidant capacity, and inhibition rates of olive leaves from four cultivars on the α-glucosidase, α-amylase, and angiotensin-converting enzyme (ACE). The leaves were prepared using two common drying methods, namely, hot air-drying and freeze-drying. A total of 33 bioactive compounds were identified in the olive leaves, namely, 19 flavonoids, 2 phenylethanoids, 2 coumarins, 2 hydroxycinnamic acids, 2 iridoids, and 6 triterpenic acids. Quantification of the bioactive compounds revealed high amounts of polyphenols, especially flavonoids [2,027–8,055 mg/kg dry weight (DW)], iridoids (566–22,096 mg/kg DW), and triterpenic acids (13,824–19,056 mg/kg DW) in the olive leaves. The hot air-dried leaves showed significantly (P < 0.05) higher iridoid (oleuropein and secoxyloganin) content than the fresh leaves, while freeze-drying resulted in significantly (P < 0.05) higher flavonoid aglycone and hydroxytyrosol content. Additionally, freeze-drying led to samples with the highest radical scavenging, α-amylase, α-glucosidase, and ACE inhibition abilities. The flavonoid (e.g., quercetin, luteolin, eriodictyol, kaempferol-7-O-glucoside, and luteolin-7-O-glucoside), hydroxytyrosol, and oleanolic acid contents in the olive leaves were positively correlated (P < 0.05) with their bioactive potentials.
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Affiliation(s)
- Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Jianming Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Xiaoting Xin
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Shenlong Zhu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Erli Niu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Qinghang Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Ting Li
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Daqun Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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Pantelidou D, Gerogiannis K, Goula AM, Gonas C. Ultrasound-Assisted Osmotic Dehydration as a Method for Supplementing Potato with Unused Chokeberries Phenolics. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02720-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Study on the drying kinetics and quality parameters of osmotic pre-treated dried Satkara (Citrus macroptera) fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01177-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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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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Investigation on the phenolic composition, related oxidation and antioxidant activity of thinned peach dried by different methods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111573] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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10
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Guo C, Bi J, Li X, Lyu J, Liu X, Wu X, Liu J. Immunomodulation effects of polyphenols from thinned peach treated by different drying methods on RAW264.7 cells through the NF-κB and Nrf2 pathways. Food Chem 2020; 340:127931. [PMID: 32871358 DOI: 10.1016/j.foodchem.2020.127931] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/19/2020] [Accepted: 08/23/2020] [Indexed: 12/11/2022]
Abstract
Thinned peach is abundant in polyphenols, and has been shown to exhibit various bioactivities. In this study, we evaluated the underlying immunomodulatory activity of polyphenol extracts of thinned peach (PETP) via the NF-κB and Nrf2 signaling pathways in RAW264.7 macrophages. The results demonstrated that the PETP efficiently activated the nuclear translocation of NF-κB and Nrf2, as well as downstream cytokines (IL-1β, IL-6, TNF-α and IFN-γ), SOD activity and ROS levels in RAW264.7 cells. Specifically, the PETP of natural drying and hot air drying exhibited less efficacy than that of freeze drying in NF-κB pathway. Interestingly, the PETP of hot air drying at 50 °C was more effective than freeze-dried PETP in activating Nrf2 nuclear translocation. Additionally, 50 µg/mL PETP enhanced immune responses, whereas 800 µg/mL PETP inhibited inflammatory development in macrophages. These findings indicated that different PETP affected the immunomodulation effects differently, which associated with the drying methods and incubation concentrations.
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Affiliation(s)
- Chongting Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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11
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Effect of Food Microstructure on Calcium Infusion Under High Pressure. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09225-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Jiménez N, Bassama J, Soto M, Dornier M, Pérez AM, Vaillant F, Bohuon P. Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14507] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Nadiarid Jiménez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) UCR San Jose 11501-2060 Costa Rica
| | - Joseph Bassama
- UFR S2ATA Université Gaston Berger de Saint‐Louis route de nagallele Saint‐Louis 234 Sénégal
| | - Marvin Soto
- Escuela de Tecnología de Alimentos Universidad de Costa Rica (UCR) San Jose 11501–2060 Costa Rica
| | - Manuel Dornier
- QUALISUD CiradUniv d'AvignonUniv Montpellier Univ de La Réunion Montpellier SupAgro Avenue Agroplis Montpellier CEDEX 5 34398 France
| | - Ana Mercedes Pérez
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) UCR San Jose 11501-2060 Costa Rica
| | | | - Philippe Bohuon
- QUALISUD CiradUniv d'AvignonUniv Montpellier Univ de La Réunion Montpellier SupAgro Avenue Agroplis Montpellier CEDEX 5 34398 France
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GRAJALES-LAGUNES A, CABRERA-RUIZ L, GUTIÉRREZ-MICELI F, RUIZ-CABRERA MA, DENDOOVEN L, ABUD-ARCHILA M. Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.15618] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Sharma M, Dash KK. Effect of ultrasonic vacuum pretreatment on mass transfer kinetics during osmotic dehydration of black jamun fruit. ULTRASONICS SONOCHEMISTRY 2019; 58:104693. [PMID: 31450370 DOI: 10.1016/j.ultsonch.2019.104693] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/05/2019] [Accepted: 07/14/2019] [Indexed: 06/10/2023]
Abstract
The study investigates the effects of novel combination of ultrasound and vacuum pre-treatment on osmotic dehydration of black jamun fruit. The osmotic dehydration was conducted under three different conditions namely atmospheric osmotic dehydration (AOD), vacuum pre-treated osmotic dehydration (VOD), ultrasonic vacuum pre-treated osmotic dehydration (USVOD). The changes in water and solute content during osmotic dehydration were fitted to Peleg model to predict the equilibrium moisture and solute content values. The adequacy of Weibull distribution model for predicting the moisture and solute contents during osmotic dehydration at different temperatures were assessed. The effective diffusivity of samples in AOD, VOD and USVOD were estimated by application of Fick's second law. The high regression coefficient (R2 > 0.9) and low χ2 value represented the suitability of Peleg model for predicting equilibrium moisture and solute content and Weibull model for predicting both moisture and solute fraction in jamum fruit during AOD, VOD and USVOD processes. Both vacuum and ultrasound vacuum pretreatment enhanced the moisture loss and solute uptake during osmotic dehydration. The results showed the osmotic drying rate was significantly influenced by different pre-treatment techniques and both vacuum and ultrasonic vacuum pretreatment process enhanced moisture loss and solute uptake during osmotic dehydration. The effective moisture and solute diffusivity were highest in ultrasonic vacuum pretreated samples and the values at 30-50 °C temperature were ranged from 8.53 × 10-10 to 9.27 × 10-10 m2/s and 3.81 × 10-10 to 4.39 × 10-10 m2/s respectively. The results were interrelated to changes in tissue structure caused by application of vacuum and ultrasonic vacuum pretreatment.
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Affiliation(s)
- Maanas Sharma
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India
| | - Kshirod K Dash
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India.
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15
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Hajji W, Bellagha S, Allaf K. Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00297-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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16
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Giannakourou M, Strati IF, Kriebardis AG, Mantanika V, Poulis S, Zoumpoulakis P, Sinanoglou VJ. Shelf Life Extension and Quality Improvement of Cucumber Slices Impregnated in Infusions of Edible Herbs. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1589476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Maria Giannakourou
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Irini F. Strati
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | | | - Vasiliki Mantanika
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Stylianos Poulis
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - Panagiotis Zoumpoulakis
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Vassilia J. Sinanoglou
- Laboratory of Chemistry Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
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Dermesonlouoglou EK, Giannakourou MC. Evaluation and modelling of osmotic pre-treatment of peach using alternative agents in a multiple-component solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1240-1249. [PMID: 30066457 DOI: 10.1002/jsfa.9296] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 06/15/2018] [Accepted: 07/26/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Peach is a perishable fruit of great importance for the Greek food export market which is prone to rapid deterioration after harvesting. Its short shelf life can be substantially prolonged by applying an appropriate osmotic dehydration (OD) pre-treatment, which is a mild, non-thermal procedure. The aim of this study was to describe mass transfer and quality retention induced by the OD process. RESULTS Peach pieces were immersed in tertiary solutions of glycerol, erythritol, steviol glucosides and mineral salts at pre-selected OD conditions (25-45 °C for 3-240 min, wfruit /wsolution = 1:5). Water loss (WL), solid gain (SG), water activity (aw ) as well as representative quality indices (colour, texture) were measured during OD, showing that osmotically dehydrated peach presented significant aw reduction (from 0.97 to 0.88) combined with quality retention. CONCLUSION This research showed that OD can be an effective pre-processing step in the production of intermediate moisture novel products. A second-degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, aw , colour and texture of osmotically dehydrated peach, and analysis of variance was applied to identify those factors that significantly affect the aforementioned parameters. It was concluded that OD using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products with extended shelf life. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Efimia K Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Maria C Giannakourou
- Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
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18
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Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/978-1-4939-3311-2_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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19
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Hamedi F, Mohebbi M, Shahidi F, Azarpazhooh E. Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2071-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Kowalska H, Marzec A, Kowalska J, Ciurzyńska A, Czajkowska K, Cichowska J, Rybak K, Lenart A. Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.044] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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López-Gutiérrez N, Romero-González R, Vidal JLM, Frenich AG. Influence of storage conditions in the evolution of phytochemicals in nutraceutical products applying high resolution mass spectrometry. Food Chem 2016; 201:59-63. [PMID: 26868548 DOI: 10.1016/j.foodchem.2016.01.067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 12/12/2015] [Accepted: 01/18/2016] [Indexed: 11/28/2022]
Abstract
An adequate knowledge about possible transformation of bioactive compounds in nutraceutical products during long storage is important in order to know potential modifications of this type of compounds. In this study, one year monitoring was performed in different types of nutraceutical products based on natural extracts (green tea, soy, royal jelly and grapes) observing the appearance of new bioactive compounds, which were not detected at the initial conditions, as well as the decrease of some of the detected compounds. To determine these transformation products, an analytical procedure based on high resolution mass spectrometry (Exactive-Orbitrap analyzer) was applied. It was noted that transformation products were detected after 3 months of storage in green tea and soy products, while 6 months were necessary to observe transformation products in royal jelly.
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Affiliation(s)
- Noelia López-Gutiérrez
- Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence, ceiA3, Carretera de Sacramento s/n, E-04120 Almería, Spain
| | - Roberto Romero-González
- Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence, ceiA3, Carretera de Sacramento s/n, E-04120 Almería, Spain
| | - José Luis Martínez Vidal
- Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence, ceiA3, Carretera de Sacramento s/n, E-04120 Almería, Spain
| | - Antonia Garrido Frenich
- Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics (Analytical Chemistry Area), Research Centre for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence, ceiA3, Carretera de Sacramento s/n, E-04120 Almería, Spain.
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Zhao JH, Liu F, Pang XL, Xiao HW, Wen X, Ni YY. Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica
L.). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13113] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jin-Hong Zhao
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Fang Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xue-Li Pang
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194 No.17 Qinghua East Road Beijing 100083 China
| | - Xin Wen
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Yuan-Ying Ni
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
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23
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Igoumenidis PE, Karathanos VT. Diffusion and thermal stability of phenolic compounds during fortified rice rehydration process. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Bellary AN, Indiramma A, Prakash M, Baskaran R, Rastogi NK. Anthocyanin infused watermelon rind and its stability during storage. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Agudelo C, Igual M, Moraga G, Martínez-Navarrete N. Implication of Water Activity on the Bioactive Compounds and Physical Properties of Cocona (Solanum Sessiliflorum Dunal) Chips. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1611-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Agudelo C, Igual M, Talens P, Martínez-Navarrete N. Optical and mechanical properties of cocona chips as affected by the drying process. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.05.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Guiné RPF, Almeida IC, Correia AC, Gonçalves FJ. Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9241-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Bellary AN, Rastogi NK. Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Crit Rev Food Sci Nutr 2015; 56:1126-45. [DOI: 10.1080/10408398.2012.757545] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Siriamornpun S, Ratseewo J, Kaewseejan N, Meeso N. Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato. RSC Adv 2015. [DOI: 10.1039/c4ra16927a] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
FIR and hot air drying enhanced lycopene and lutein contents, whereas osmotic treatment preserved sinapic acid and ferulic acid.
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Affiliation(s)
- Sirithon Siriamornpun
- Research Unit of Process and Product Development of Functional Foods
- Department of Food Technology and Nutrition
- Mahasarakham University
- Thailand
| | - Jiranan Ratseewo
- Research Unit of Process and Product Development of Functional Foods
- Department of Food Technology and Nutrition
- Mahasarakham University
- Thailand
| | - Niwat Kaewseejan
- Department of Chemistry
- Faculty of Science
- Mahasarakham University
- Thailand
| | - Naret Meeso
- Research Unit of Drying Technology for Agricultural Products
- Faculty of Engineering
- Mahasarakham University
- Thailand
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Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1387-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1312-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Kucner A, Papiewska A, Sójka M, Klewicki R. Chemical and Microbiological Changes in Blueberries and in Hypertonic Solution during Osmotic Dehydration Employing Reused Concentrate. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Anna Kucner
- Institute of Chemical Technology of Food; Lodz University of Technology; 4/10 Stefanowskiego Street 90-924 Łódź Poland
| | - Agnieszka Papiewska
- Institute of Chemical Technology of Food; Lodz University of Technology; 4/10 Stefanowskiego Street 90-924 Łódź Poland
| | - Michał Sójka
- Institute of Chemical Technology of Food; Lodz University of Technology; 4/10 Stefanowskiego Street 90-924 Łódź Poland
| | - Robert Klewicki
- Institute of Chemical Technology of Food; Lodz University of Technology; 4/10 Stefanowskiego Street 90-924 Łódź Poland
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The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0997-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bellary AN, Rastogi NK. Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Pedroza MA, Carmona M, Pardo F, Salinas MR, Zalacain A. Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine. CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.633243] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Pedroza MA, Carmona M, Salinas MR, Zalacain A. Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10976-10986. [PMID: 21910420 DOI: 10.1021/jf202626v] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Dehydrated waste grape skins from the juice industry were used as an additive to produce rosé wines. Maceration time, particle size, dosage, alcoholic content, and maceration temperature were first studied in model wine solutions using two different dehydrated waste grape skins. Full factorial experimental designs together with Factor Analysis and Multifactor ANOVA allowed for the evaluation of each parameter according to the composition of color and phenolic and aroma compounds. Higher maceration time favored the extraction of anthocyanins; phenolic compound release was influenced by dosage independent from other factors studied. Rosé wines were produced by direct addition of dehydrated waste grape skins, according to selected parameters in two different white wines, achieving characteristics equivalent to commercial rosé wines. After three months of storage, rosé wine composition was stable.
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Affiliation(s)
- Miguel Angel Pedroza
- Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Castilla-La Mancha, Avda. de España, s/n, E02071, Albacete, Spain
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