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López J, Vega-Gálvez A, Ah-Hen KS, Rodríguez A, Quispe-Fuentes I, Delporte C, Valenzuela-Barra G, Arancibia Y, Zambrano A. Evaluation of the antioxidant, anti-inflammatory, and anti-tumoral properties of bioactive compounds extracted from murta berries ( Ugni molinae T.) dried by different methods. FRONTIERS IN PLANT SCIENCE 2023; 14:1095179. [PMID: 37275254 PMCID: PMC10234425 DOI: 10.3389/fpls.2023.1095179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 04/21/2023] [Indexed: 06/07/2023]
Abstract
This study evaluated the effects of different drying methods (freeze drying, vacuum drying, infrared drying, convective drying, and sun drying) on the biological properties of berries from the Chilean murta (Ugni molinae Turcz) shrub. Physical-chemical properties (proximal composition, dietary fiber, sugars) were determined. Total phenolic content through the method of Folin-Ciocalteau, the profile of phenol compounds was determined by HPLC, and antioxidant potential by DPPH and ORAC assays were also evaluated. The topic anti-inflammatory effect was evaluated by mice´s ear edema, and in vitro anti-tumoral activity was tested by MTT assay. The chemical properties of dried berries differed significantly based on the drying method: freeze-dried murta berries showed increased total phenolic content extracted over fresh and dried samples. In addition, this lyophilized extract stood out in its antioxidant potential, in both assays evaluated (DPPH and ORAC), compared to the other drying methods. Notwithstanding, vacuum- and infrared-dried murta also showed a higher ORAC value. Antioxidant potential was significantly associated with phenolic compounds catechin and pyrogallol, which were the most abundant phenolic compounds present in all samples. The anti-inflammatory activity was most effective under freeze-drying and vacuumdrying conditions. Moreover, vacuum drying and infrared drying best preserved the anti-tumoral effect on cancer cells.
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Affiliation(s)
- Jéssica López
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Kong S. Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia, Chile
| | - Angela Rodríguez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Issis Quispe-Fuentes
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
- Instituto Multidisciplinario de Investigación y Postgrado, Universidad de La Serena, La Serena, Chile
| | - Carla Delporte
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Gabriela Valenzuela-Barra
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Yennyfer Arancibia
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- Center for Interdisciplinary Studies on the Nervous System (CISNe), Universidad Austral de Chile, Valdivia, Chile
| | - Angara Zambrano
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
- Center for Interdisciplinary Studies on the Nervous System (CISNe), Universidad Austral de Chile, Valdivia, Chile
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2
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Quispe-Fuentes I, Uribe U. E, Vega-Gálvez A, Poblete G. J, Olmos C. A, Pasten C. A. Solar drying of flame seedless (Vitis vinifera l.) grape after different pretreatments: characterization of raisin’s physicochemical and functional properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01823-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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3
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The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials. Gels 2022; 8:gels8020110. [PMID: 35200491 PMCID: PMC8871514 DOI: 10.3390/gels8020110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/19/2022] [Accepted: 02/08/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.
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4
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Ma Y, Yi J, Bi J, Wu X, Li X, Li J, Zhao Y. Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Youchuan Ma
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jianyong Yi
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of 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 Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of 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 Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of 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 Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jiangkuo Li
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin People’s Republic of China
| | - Yuanyuan Zhao
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
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Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112110286] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the addition of 25% and 40% concentration of apple puree and with or without maltodextrin were prepared and dried. The foamed agar gel was subjected to freeze-drying, air-drying and vacuum-drying. The sorption properties of dried gels (adsorption isotherms, water uptake in time) were investigated. The relations between the glass transition temperature, water activity and water content were also obtained for some apple snacks. The increase in apple puree in freeze-dried gels increased the hygroscopicity and decreased the glass transition temperature (Tg). The water content at given activity and hygroscopicity were reduced by the addition of maltodextrin, which also caused the increase in Tg. The application of different drying methods enabled obtaining different structures of material. The open-pore, fragile materials were obtained by freeze-drying, the expanded matrix with big holes was characteristic for vacuum-dried gels, but the closed pores with thick walls were created during the air-drying.
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6
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Tagnamas Z, Bahammou Y, Moussaoui H, Kouhila M, Lamsyehe H, Idlimam A, Lamharrar A. Exploring the sorption and thermodynamic proprieties of white truffle (
Terfezia boudieri
). J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zakaria Tagnamas
- Team of Solar Energy and Aromatic and Medicinal Plants EESPAM, ENS, Marrakech ‐ Laboratory of Processes for Energy & Environment ProcEDE Cadi Ayyad University Marrakech Morocco
| | - Younes Bahammou
- Team of Solar Energy and Aromatic and Medicinal Plants EESPAM, ENS, Marrakech ‐ Laboratory of Processes for Energy & Environment ProcEDE Cadi Ayyad University Marrakech Morocco
| | - Haytem Moussaoui
- Team of Solar Energy and Aromatic and Medicinal Plants EESPAM, ENS, Marrakech ‐ Laboratory of Processes for Energy & Environment ProcEDE Cadi Ayyad University Marrakech Morocco
| | - Mounir Kouhila
- Team of Solar Energy and Aromatic and Medicinal Plants EESPAM, ENS, Marrakech ‐ Laboratory of Processes for Energy & Environment ProcEDE Cadi Ayyad University Marrakech Morocco
| | - Hamza Lamsyehe
- Team of Solar Energy and Aromatic and Medicinal Plants EESPAM, ENS, Marrakech ‐ Laboratory of Processes for Energy & Environment ProcEDE Cadi Ayyad University Marrakech Morocco
| | - Ali Idlimam
- Team of Solar Energy and Aromatic and Medicinal Plants EESPAM, ENS, Marrakech ‐ Laboratory of Processes for Energy & Environment ProcEDE Cadi Ayyad University Marrakech Morocco
| | - Abdelkader Lamharrar
- Team of Solar Energy and Aromatic and Medicinal Plants EESPAM, ENS, Marrakech ‐ Laboratory of Processes for Energy & Environment ProcEDE Cadi Ayyad University Marrakech Morocco
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Vega-Gálvez A, Poblete J, Rojas-Carmona R, Uribe E, Pastén A, Goñi MG. Vacuum drying of Chilean papaya ( Vasconcellea pubescens) fruit pulp: effect of drying temperature on kinetics and quality parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3482-3492. [PMID: 34366465 PMCID: PMC8292489 DOI: 10.1007/s13197-021-05005-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2021] [Accepted: 01/26/2021] [Indexed: 06/13/2023]
Abstract
Chilean papaya is grown in Central Chile and is considered to be an important source of fiber, sugars, and antioxidants. The effect of different vacuum drying temperatures (40, 50, 60, 70, and 80 °C) on the composition of papaya pulp was evaluated. The inhibitory effect of papaya extracts on α-glucosidase activity, as a regulator of blood sugar, was also evaluated. Drying reduced water activity of the pulp to less than 0.6, thereby, assuring the product stability, while maintaining simple sugars, vitamin C, and total flavonoids. Total phenolic content and antioxidant capacity by DPPH assay increased with respect to the fresh pulp by 1.5 and 2.6 times, respectively. The inhibitory effect of papaya extracts on α-glucosidase was evaluated by determining the IC50 for each sample and the acarbose equivalents. The results indicate the suitability of the dried extract of Chilean papaya as a regulator of glucose metabolism in Type II diabetes patients.
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Affiliation(s)
- Antonio Vega-Gálvez
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Jacqueline Poblete
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Rodrigo Rojas-Carmona
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán, 1305 La Serena, Chile
| | - Elsa Uribe
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán, 1305 La Serena, Chile
- Instituto de Investigación Multidisciplinar en Ciencia Y Tecnología, Universidad de La Serena, Av. Raúl Bitrán, La Serena, Chile
| | - Alexis Pastén
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán, 1305 La Serena, Chile
| | - María Gabriela Goñi
- Consejo Nacional de Investigaciones Científicas Y Técnicas (CONICET) Godoy Cruz, 2290 Ciudad Autónoma de Buenos Aires, Argentina
- Grupo de Investigación en Ingeniería de Alimentos, Departamento de Ingeniería Química Y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo, 4302 Mar del Plata, Argentina
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8
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Öztürk B, Seyhan F. Effect of cultivar type, maturation level, and sulfuration on sorption isotherms of apricots. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Bengü Öztürk
- TUBITAK MRC Food Institute Gebze‐Kocaeli Turkey
- Faculty of Engineering, Department of Food Engineering Yeditepe University Kayisdagi Cad Istanbul Turkey
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9
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Hu X, Wang R, Xie Q, Ge K, Li G, Fu F, Ding S, Shan Y. Changes in water state, distribution, and physico‐chemical properties of preserved kumquats during different processing methods. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiao Hu
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha China
| | - Qiutao Xie
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
| | - Keda Ge
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Gaoyang Li
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Fuhua Fu
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Yang Shan
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
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Hou H, Chen Q, Bi J, Bhandari B, Wu X, Jin X, Shi Y, Qiao Y, Gou M, Shi J. Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids. Food Chem 2021; 359:129935. [PMID: 33934032 DOI: 10.1016/j.foodchem.2021.129935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/11/2021] [Accepted: 04/20/2021] [Indexed: 11/29/2022]
Abstract
To understand the specific contributions of amorphous sugars and organic acids to the quality of food matrix, the solid model system of jujube slice skeleton (JSS) was firstly established. Effects of fructose (F), glucose (G), malic acid (M) and citric acid (C) on the glass transition temperature (Tg) and crystallization of JSS were studied. JSS-F/G/M/C blends were prepared by osmosis in the solution at a range of 0 ~ 32 g/100 g. Sugars reduced the Tg in the system, structure of JSS-G/M blends was changed from "amorphous glassy" to "amorphous rubbery" by increasing the osmotic solute concentration. Tg was decreased from 50.8 to 14.0 °C when JSS was osmosed in a 4 g/100 g fructose solution. Organic acids induced their crystallization in JSS. The crystallinity of JSS-M immersed in 32 g/100 g osmotic solution concentration was increased from 2% to 75%. Fructose presented greater influence on the adverse quality of jujube slices.
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Affiliation(s)
- Haonan Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, 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, 100193 Beijing, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia
| | - 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, 100193 Beijing, China
| | - Xinwen Jin
- Institute of Agro-products Processing Science and Technology, XinJiang Academy of Agricultural and Reclamation Science, 832000 Shihezi, China
| | - Yong Shi
- Haoxiangni Health Food Co. Ltd, 451162 Zhengzhou, China
| | - Yening Qiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, 100193 Beijing, China
| | - Juling Shi
- Haoxiangni Health Food Co. Ltd, 451162 Zhengzhou, China
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11
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Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage. Processes (Basel) 2021. [DOI: 10.3390/pr9020202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.
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12
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Stępień A, Witczak M, Witczak T. Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110192] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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13
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Torres‐Ossandón MJ, Castillo L, Ah‐Hen KS, Vega‐Gálvez A. Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of
Botrytis cinerea
in white grape juice concentrate. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14864] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María José Torres‐Ossandón
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Kong S. Ah‐Hen
- Facultad de Ciencias Agrarias Instituto de Ciencia y Tecnología de los Alimentos Valdivia Chile
| | - Antonio Vega‐Gálvez
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
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14
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Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02477-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Phosanam A, Chandrapala J, Huppertz T, Adhikari B, Zisu B. Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.06.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Gómez‐Aldapa CA, Velazquez G, Gutierrez MC, Castro‐Rosas J, Jiménez‐Regalado EJ, Aguirre‐Loredo RY. Characterization of Functional Properties of Biodegradable Films Based on Starches from Different Botanical Sources. STARCH-STARKE 2020. [DOI: 10.1002/star.201900282] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Carlos Alberto Gómez‐Aldapa
- Área académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento Universidad Autónoma del Estado de Hidalgo Carretera Pachuca‐Tulancingo Km. 4.5, 42184 Mineral de la Reforma Hidalgo 42184 México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional CICATA Unidad Querétaro Cerro Blanco 141, Colinas del Cimatario 76090 Querétaro Qro 76090 México
| | - Miguel C. Gutierrez
- CONACYT – Instituto Politécnico Nacional CIIDIR Unidad Oaxaca Hornos 1003 Santa Cruz Xoxocotlán Oaxaca 71230 México
| | - Javier Castro‐Rosas
- Área académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento Universidad Autónoma del Estado de Hidalgo Carretera Pachuca‐Tulancingo Km. 4.5, 42184 Mineral de la Reforma Hidalgo 42184 México
| | - Enrique Javier Jiménez‐Regalado
- Centro de Investigación en Química Aplicada (CIQA) Departamento de Procesos de Polimerización Blvd. Enrique Reyna Hermosillo 140 Saltillo Coahuila 25294 México
| | - Rocio Yaneli Aguirre‐Loredo
- Área académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento Universidad Autónoma del Estado de Hidalgo Carretera Pachuca‐Tulancingo Km. 4.5, 42184 Mineral de la Reforma Hidalgo 42184 México
- CONACYT – CIQA Departamento de Procesos de Polimerización Blvd. Enrique Reyna Hermosillo 140 Saltillo Coahuila 25294 México
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17
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Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions. Food Chem 2020; 311:125929. [DOI: 10.1016/j.foodchem.2019.125929] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Revised: 11/13/2019] [Accepted: 11/18/2019] [Indexed: 11/21/2022]
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18
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Ozcelik M, Ambros S, Morais SF, Kulozik U. Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109779] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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19
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Gichau AW, Okoth JK, Makokha A. Moisture sorption isotherm and shelf life prediction of complementary food based on amaranth-sorghum grains. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:962-970. [PMID: 32123417 PMCID: PMC7026356 DOI: 10.1007/s13197-019-04129-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/04/2019] [Accepted: 10/07/2019] [Indexed: 11/28/2022]
Abstract
The quantity and quality of complementary foods is one of the contributing factors to childhood under nutrition. Complementary food based on amaranth and sorghum grains was formulated. It was deemed to be superior nutritionally to the commonly used complementary foods in Kenya. Knowledge on storage and packaging is important for a long shelf life of the product to be achieved. Water activity and moisture content are key indicators of the stability of dried foods. To establish the proper storage conditions of the product, moisture sorption isotherms at 25 °C, 30 °C and 35 °C were determined over water activity range of 0.11-0.97 and data fitted with six sorption models. Water vapour permeability of common packaging materials was also determined at 25 °C and 35 °C and the data was used to predict the product's shelf life. The product exhibited type two sorption isotherm according to Brunner classification an indication of monolayer-multilayer sorption behavior. The critical storage moisture content of the complementary food corresponding to 0.6 water activity a point of microbiological stability was found to be 7.5%. Based on Heiss-Eichner model, a shelf life of 1423 days at 25 °C can be achieved with product initial moisture content of 5 g/100 g and packaged in 110 µm thick aluminum pouch. The shelf life of the product was shortened two to three fold at 35 °C in comparison to storage at 25 °C.
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Affiliation(s)
- Anne Wanjiru Gichau
- Department of Food Science and Technology, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
| | - Judith Kanensi Okoth
- Department of Food Science and Technology, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
| | - Anselimo Makokha
- Department of Food Science and Technology, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
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Vega-Gálvez A, Quispe-Fuentes I, Uribe E, Martinez-Monzo J, Pasten A, Lemus-Mondaca R. Bioactive compounds and physicochemical characterization of dried apricot (Prunus armeniaca L.) as affected by different drying temperatures. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1577918] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Issis Quispe-Fuentes
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
- Instituto de Investigación Multidisciplinar en Ciencias y Tecnología, Universidad de La Serena, La Serena, Chile
| | - Elsa Uribe
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
- Instituto de Investigación Multidisciplinar en Ciencias y Tecnología, Universidad de La Serena, La Serena, Chile
| | - Javier Martinez-Monzo
- Departamento de Tecnología en Alimentos, Universidad Politécnica de Valencia, Valencia, España
| | - Alexis Pasten
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
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Zhou M, Li C, Bi J, Jin X, Lyu J, Li X. Towards understanding the enhancement of moisture diffusion during intermediate-infrared drying of peach pomace based on the glass transition theory. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Fongin S, Alvino Granados AE, Harnkarnsujarit N, Hagura Y, Kawai K. Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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García-Tejeda YV, Barrera-Figueroa V. Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.10.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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24
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Feasibility of using spectral profiles for modeling water activity in five varieties of white quinoa grains. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Zhao JH, Ding Y, Yuan YJ, Xiao HW, Zhou CL, Tan ML, Tang XM. Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13855] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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
| | - Yang Ding
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yue-Jin Yuan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; Xi'an 710021 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194, No. 17 Qinghua East Road Beijing 100083 China
| | - Chun-Li Zhou
- School of Life Science; Jiangxi Science and Technology Normal University; Nanchang 330013 China
| | - Ming-Lei Tan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; Xi'an 710021 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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26
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Maleki G, Sedaghat N, Woltering EJ, Farhoodi M, Mohebbi M. Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9776-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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27
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Caballero-Cerón C, Serment-Moreno V, Velazquez G, Torres JA, Welti-Chanes J. Hygroscopic properties and glass transition of dehydrated mango, apple and banana. Journal of Food Science and Technology 2018; 55:540-549. [PMID: 29391618 DOI: 10.1007/s13197-017-2963-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2017] [Accepted: 11/02/2017] [Indexed: 10/18/2022]
Abstract
An undesirable crispiness loss occurs when some dry fruits reach a critical moisture content (Xc ) and their glass transition temperature (Tg ) matches the storage temperature. Models for sorption isotherms and onset Tg values for dry mango, apple, and banana were used to estimate Xc values at 25 and 32 °C. All models yielded R2 > 0.97 but information theory criteria strongly supported GAB in all but one case (40 °C, mango). The Gordon-Taylor Tg model (GT) yielded high R2 values for apple and banana but resulted in R2 = 0.834 for mango. As moisture approached zero, mango Tg estimates displayed a downward concavity contrasting with a rapidly increasing trend for apple and banana. The Khalloufi-Maslouhi-Ratti (KMR) model for Tg as a function of aw showed a linear behavior. Although the KMR model fitted data with R2 > 0.996, it requires more parameters and when aw approached 0, estimated Tg values increased at a slower rate than for the GT model. In the case of banana and mango, both models predicted approximately the same Xc at 25 °C but not at 32 °C. Finally, all Xc values estimated based on Tg were lower than the monolayer values obtained with the GAB (apple and banana) and BET (mango) models. These results indicate that the glass transition induced by moisture uptake dominates the quality degradation of these dry fruits.
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Affiliation(s)
- Claudia Caballero-Cerón
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, 64849 Monterrey, NL Mexico
| | - Vinicio Serment-Moreno
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, 64849 Monterrey, NL Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada (CICATA), Santiago de Querétaro, QRO Mexico
| | - J Antonio Torres
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, 64849 Monterrey, NL Mexico
| | - Jorge Welti-Chanes
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, 64849 Monterrey, NL Mexico
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28
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Witczak T, Witczak M, Stępień A, Bednarz A, Grzesik M. State diagrams of candied orange peel obtained using different hypertonic solutions. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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López J, Vega-Gálvez A, Bilbao-Sainz C, Chiou BS, Uribe E, Quispe-Fuentes I. Influence of vacuum drying temperature on: Physico-chemical composition and antioxidant properties of murta berries. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12569] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jéssica López
- Department of Food Engineering; University of La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
- Instituto de Investigación Multidisciplinar en Ciencia y Tecnología; Universidad de La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering; University of La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
| | | | - Bor-Sen Chiou
- U.S. Department of Agriculture; Bioproducts Research Unit; Albany California
| | - Elsa Uribe
- Department of Food Engineering; University of La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
- Instituto de Investigación Multidisciplinar en Ciencia y Tecnología; Universidad de La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
| | - Issis Quispe-Fuentes
- Department of Food Engineering; University of La Serena, Av. Raúl Bitrán 1305, Box 599; La Serena Chile
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30
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Uribe E, Vega-Gálvez A, Vásquez V, Lemus-Mondaca R, Callejas L, Pastén A. Hot-air drying characteristics and energetic requirement of the edible brown seaweedDurvillaea antarctica. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13313] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elsa Uribe
- Departamento de Ingeniería en Alimentos; Universidad de La Serena, Av. Raúl Bitrán Nachary 1305; La Serena Box 599 Chile
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos; Universidad de La Serena, Av. Raúl Bitrán Nachary 1305; La Serena Box 599 Chile
| | - Valeria Vásquez
- Departamento de Ingeniería en Alimentos; Universidad de La Serena, Av. Raúl Bitrán Nachary 1305; La Serena Box 599 Chile
| | - Roberto Lemus-Mondaca
- Departamento de Ingeniería en Alimentos; Universidad de La Serena, Av. Raúl Bitrán Nachary 1305; La Serena Box 599 Chile
| | - Loreto Callejas
- Departamento de Ingeniería en Alimentos; Universidad de La Serena, Av. Raúl Bitrán Nachary 1305; La Serena Box 599 Chile
| | - Alexis Pastén
- Departamento de Ingeniería en Alimentos; Universidad de La Serena, Av. Raúl Bitrán Nachary 1305; La Serena Box 599 Chile
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31
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Nikolidaki EK, Chiou A, Christea M, Gkegka AP, Karvelas M, Karathanos VT. Sun dried Corinthian currant (Vitis Vinifera L., var. Apyrena) simple sugar profile and macronutrient characterization. Food Chem 2016; 221:365-372. [PMID: 27979215 DOI: 10.1016/j.foodchem.2016.10.070] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 10/12/2016] [Accepted: 10/16/2016] [Indexed: 10/20/2022]
Abstract
Corinthian currant simple sugar profile was determined by high-pressure liquid chromatography coupled with refractive index detection; the content in other macroconstituents was also assessed. Corinthian currants analyzed were obtained over three consecutive crop years, while the effect of cultivation area altitude was also evaluated. Sugar extraction was optimized with respect to solvent, process, and time. Simple sugar chromatographic analysis was validated for linearity (R2>0.999), limits of detection (6.23-186.66mg/L) and quantification (18.89-565.65mg/L), precision (%RSD<2.67), and recovery (97.99-101.99%). Fructose, glucose, sucrose, maltose, and total sugar content was 32±1%, 32.5±0.6%, 0.40±0.04%, 0.72±0.07% and 66±2%, respectively; moisture, ash, fat, and protein content was 13.8±0.5%, 2.6±0.7%, 0.43±0.06%, and 2.2±0.4%, respectively. Relatively small variations in sugar and other macroconstituent content were detected over the consecutive crops. Cultivation area altitude affected Corinthian currant sugar, fat, and protein content, yet with no remarkable differences.
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Affiliation(s)
- Eirini K Nikolidaki
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea, 176 71 Athens, Greece
| | - Antonia Chiou
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea, 176 71 Athens, Greece
| | - Margarita Christea
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea, 176 71 Athens, Greece
| | - Anastasia P Gkegka
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea, 176 71 Athens, Greece
| | - Michalis Karvelas
- Corinthian Raisins Cooperative SKOS A.S.E., Maizonos 211, Patra 260 05, Greece
| | - Vaios T Karathanos
- Laboratory of Chemistry - Biochemistry - Physical Chemistry of Foods, Department of Dietetics and Nutrition, Harokopio University, 70 El. Venizelou Ave., Kallithea, 176 71 Athens, Greece; Agricultural Cooperatives Union of Aeghion, Korinthou 201, Aeghion 251 00, Greece.
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32
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Quispe-Fuentes I, Vega-Gálvez A, Vásquez V, Uribe E, Astudillo S. Mathematical modeling and quality properties of a dehydrated native Chilean berry. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12499] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Issis Quispe-Fuentes
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Antonio Vega-Gálvez
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Valeria Vásquez
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Elsa Uribe
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
| | - Sebastián Astudillo
- Department of Food Engineering; Universidad de La Serena; Avenida Raúl Bitrán 1305, Box 599 La Serena Chile
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Soft computing modelling of moisture sorption isotherms of milk-foxtail millet powder and determination of thermodynamic properties. Journal of Food Science and Technology 2016; 53:2705-14. [PMID: 27478226 DOI: 10.1007/s13197-016-2242-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2016] [Accepted: 05/01/2016] [Indexed: 10/21/2022]
Abstract
Moisture sorption isotherms of spray-dried milk-foxtail millet powder were determined at 10, 25 and 40 °C. Sorption data was fitted using classical and soft-computing approaches. The isotherms were of type II, and equilibrium moisture content (EMC) was temperature dependent. The BET monolayer moisture content decreased from 3.30 to 2.67 % as temperature increased from 10 to 40 °C. Amongst the classical models, Ferro-Fontan gave the best fit of EMC-aw data. However, the Sugeno-type adaptive neuro-fuzzy inference system (ANFIS) with generalized bell-shaped membership function performed better than artificial neural network and classical models with RMSE as low as 0.0099. The isosteric heat of sorption decreased from 150.32 kJ mol(-1) at 1 % moisture content to 44.11 kJ mol(-1) at 15 % moisture. The enthalpy-entropy compensation theory was validated, and the isokinetic and harmonic mean temperatures were determined as 333.1 and 297.5 K, respectively.
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Witczak T, Witczak M, Socha R, StĘPień A, Grzesik M. Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12367] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Teresa Witczak
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Mariusz Witczak
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Robert Socha
- Food Analysis and Quality Assessment; University of Agriculture in Krakow; Balicka 122 Str. 30-149 Krakow Poland
| | - Anna StĘPień
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Mirosław Grzesik
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
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Bernstein A, Zapata Noreña CP. Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:8180-7. [PMID: 26604392 PMCID: PMC4648913 DOI: 10.1007/s13197-015-1902-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2015] [Accepted: 06/03/2015] [Indexed: 11/24/2022]
Abstract
Red cabbage aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic as encapsulating agent. The concentration of anthocyanin in the powder was 253.45 ± 10.82 mg/100 g of dry basis and antioxidant activity of 4.6 ± 0.2 mmol trolox/kg of dry basis. The sorption isotherms were determined at 15, 25 and 35 °C, and the GAB model was the one that best adjusted to the experimental data. The differential enthalpy and entropy for moisture levels up to 2 g of water/g of dry basis decreased to a minimum value of -4.36 kJ/mol and -0.019 kJ/molK respectively, and then increased in magnitude with the rise in moisture content to levels close to the free moisture with a spontaneous process, governed by the entropy. The spreading pressure increased with the rise in water activity for all temperatures, while net integral enthalpy and entropy decreased with the rise in moisture content reaching levels close to 10 kJ/mol and 0.025 kJ/molK, respectively.
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Affiliation(s)
- Anahi Bernstein
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS Brazil Av. Bento Gonçalves, n° 9500, CEP 91501-970
| | - Caciano P. Zapata Noreña
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, RS Brazil Av. Bento Gonçalves, n° 9500, CEP 91501-970
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36
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Freitas MLF, Polachini TC, de Souza AC, Telis-Romero J. Sorption isotherms and thermodynamic properties of grated Parmesan cheese. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12969] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mírian Luisa Faria Freitas
- Department of Food Engineering and Technology; State University of São Paulo; São José do Rio Preto São Paulo 15054-000 Brazil
| | - Tiago Carregari Polachini
- Department of Food Engineering and Technology; State University of São Paulo; São José do Rio Preto São Paulo 15054-000 Brazil
| | - Ana Cristina de Souza
- Food Engineering Department; Federal University of TriânguloMineiro; Uberaba Minas Gerais 38064-200 Brazil
| | - Javier Telis-Romero
- Department of Food Engineering and Technology; State University of São Paulo; São José do Rio Preto São Paulo 15054-000 Brazil
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37
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Nurhadi B, Roos YH. Water Sorption and Water Plasticization Behavior of Vacuum Dried Honey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1081607] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Bambang Nurhadi
- School of Food Nutritional Sciences, University College Cork, Cork, Ireland
| | - Yrjὂ H. Roos
- School of Food Nutritional Sciences, University College Cork, Cork, Ireland
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38
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Torres-Ossandón M, López J, Vega-Gálvez A, Galotto M, Perez-Won M, Di Scala K. Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (P
hysalis peruviana
L.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12535] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
| | - J. López
- Department of Food Engineering; University of La Serena; La Serena Chile
- Department of Science and Food Technology; Faculty of Technology; University of Santiago de Chile; Santiago Chile
| | - A. Vega-Gálvez
- Department of Food Engineering; University of La Serena; La Serena Chile
- Center for Advanced Studies in Arid Zones; University of La Serena; La Serena Chile
| | - M.J. Galotto
- Department of Science and Food Technology; Faculty of Technology; University of Santiago de Chile; Santiago Chile
| | - M. Perez-Won
- Department of Food Engineering; University of La Serena; La Serena Chile
| | - K. Di Scala
- Food Engineering Research Group; Faculty of Engineering; National University of Mar del Plata; Juan B. Justo 4302 Mar del Plata 7600
- CONICET (National Council of Scientific and Technical Research); Buenos Aires Argentina
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39
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Zhao JH, Liu F, Wen X, Xiao HW, Ni YY. State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.02.016] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Udomkun P, Argyropoulos D, Nagle M, Mahayothee B, Müller J. Sorption behaviour of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.01.022] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.064] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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42
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Cano-Higuita DM, Villa-Vélez HA, Telis-Romero J, Váquiro HA, Telis VRN. Influence of alternative drying aids on water sorption of spray dried mango mix powders: A thermodynamic approach. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2013.10.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Ogawa T, Koizumi S, Adachi S. Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.07.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Udomkun P, Mahayothee B, Nagle M, Müller J. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12408] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patchimaporn Udomkun
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim (440e); Stuttgart 70599 Germany
| | - Busarakorn Mahayothee
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Marcus Nagle
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim (440e); Stuttgart 70599 Germany
| | - Joachim Müller
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim (440e); Stuttgart 70599 Germany
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Sorption characteristics of rosehip, apple and tomato pulp formulations as determined by gravimetric and hygrometric methods. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.12.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Djendoubi Mrad N, Bonazzi C, Courtois F, Kechaou N, Boudhrioua Mihoubi N. Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.09.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Tita A, Campos D, Sadtler V, Marchal P, Falk V. Influence of the binder on the mechanical strength of compacts prepared by modified wet compression method. POWDER TECHNOL 2012. [DOI: 10.1016/j.powtec.2012.06.058] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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