|
1
|
Cheng L, Wu W, Li J, Lin X, Wen J, Peng J, Yu Y, Zhu J, Xiao G. Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels. Foods 2023; 12:foods12071409. [PMID: 37048230 PMCID: PMC10094066 DOI: 10.3390/foods12071409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/19/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
This paper compared the effects of air and nitrogen on the freezing characteristics, color, and cell structures of chestnut kernels at different rates of heat transfer and adopted liquid nitrogen spray quick-freezing (NF−40 °C/−60 °C/−80 °C/−100 °C) and still air freezing (AF−20 °C/−40 °C) as the freezing methods. The ratio of heat transfer coefficients in N2 groups was two times as high as those in air groups, and NF−100 °C and NF−80 °C showed better freezing characteristics, good protection for cytoskeletons, and the color was similar to those of the fresh group. Taking both Multivariate Analysis of Variance (Principal Components Analysis and Cluster Analysis) and economic factors, NF−80 °C can be used as a suitable method for chestnut kernel freezing. When the ambient freezing temperature was lower than Tg, both NF and AF treatment groups presented poor quality. The rate and medium of heat transfer jointly influenced the freezing characteristics and quality. The former had a greater effect than the latter, however.
Collapse
|
|
2
|
Stoica F, Condurache NN, Horincar G, Constantin OE, Turturică M, Stănciuc N, Aprodu I, Croitoru C, Râpeanu G. Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials. Antioxidants (Basel) 2022; 11:antiox11061048. [PMID: 35739945 PMCID: PMC9219925 DOI: 10.3390/antiox11061048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/22/2022] [Accepted: 05/24/2022] [Indexed: 02/01/2023] Open
Abstract
The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of gelation and freeze-drying techniques and characterized by encapsulation efficiency, antioxidant activity, phytochemical content, and color. Stability during storage and the bioavailability of anthocyanins in the in vitro simulated digestion were also examined. Powder V2, with a higher concentration of polysaccharides than V1, allowed a better encapsulation efficiency (90.53 ± 0.29%) and good stability during storage. Both variants had a high content of phytochemicals and antioxidant activity. In vitro investigations proved that an increased polysaccharides concentration offers the best protection for anthocyanins. Thus, a controlled release of the anthocyanins in the intestinal medium was achieved. The powder with the highest encapsulation efficiency was added to crackers, followed by phytochemical characterization to assess its potential added value. The addition of the micro-particles improved the functional characteristics such as antioxidant activity, showing its suitability for the development of bakery products. The attained results may bring implicit benefits to consumers, who can benefit from improved bioactive concentrations in foodstuffs, with significant health benefits.
Collapse
Affiliation(s)
- Florina Stoica
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Nina Nicoleta Condurache
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Georgiana Horincar
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Oana Emilia Constantin
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Mihaela Turturică
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Nicoleta Stănciuc
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Iuliana Aprodu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
| | - Constantin Croitoru
- Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania
- Correspondence: (C.C.); (G.R.); Tel.: +4-0336-130177 (G.R.)
| | - Gabriela Râpeanu
- Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (F.S.); (N.N.C.); (G.H.); (O.E.C.); (M.T.); (N.S.); (I.A.)
- Correspondence: (C.C.); (G.R.); Tel.: +4-0336-130177 (G.R.)
| |
Collapse
|
|
3
|
Iglesias HA, Baeza R, Chirife J. A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02740-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
|
4
|
Pascual Pineda LA, Contreras YM, de Lourdes Arévalo Galarza M, Morales MC, Marañón AH, Rascón Díaz MP, Andrade EF. Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
|
5
|
Jiménez-González O, Guerrero-Beltrán JÁ. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09288-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
|
6
|
Li D, Zhu M, Liu X, Wang Y, Cheng J. Insight into the effect of microcapsule technology on the processing stability of mulberry polyphenols. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109144] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|