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Mallek‐Ayadi S, Bahloul N, Baklouti S, Kechaou N. Bioactive compounds from
Cucumis melo
L. fruits as potential nutraceutical food ingredients and juice processing using membrane technology. FOOD SCIENCE & NUTRITION 2022; 10:2922-2934. [PMID: 36171790 PMCID: PMC9469856 DOI: 10.1002/fsn3.2888] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/27/2021] [Accepted: 04/02/2022] [Indexed: 11/23/2022]
Abstract
The present study was designed to evaluate the nutritional composition of melon pulp Maazoun variety, in order to explore its potential attitude as a natural source of nutrients and bioactive molecules. The chemical characterization showed that the pulp was rich in moisture, carbohydrate, dietary fibers, and minerals, as well as carotenoids and phenolic compounds. The chromatographic analysis indicated that amentoflavone (16.14 mg/100 g) and gallic acid (13.56 mg/100 g) were the most abundant phenolic compounds. Melon flesh has an interesting volatile profile in which, mostly esters and alcohols are considered as the key odorants of this appreciated fruit. Melon juice was filtered through crossflow microfiltration that provides more translucent juice and accentuation of yellow color. During clarification process, the permeate flux was reduced by 50% in approximately 40 min. Results proved that the richness of melons in nutrients and bioactive phytochemicals makes them useful as a potential source of antioxidants and suitable as nutraceutical supplements.
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Affiliation(s)
- Sana Mallek‐Ayadi
- Research Group of Agri‐Food Processing Engineering Laboratory of Applied Fluids Mechanics, Process Engineering and Environment National School of Engineers of Sfax University of Sfax Tunisia
| | - Neila Bahloul
- Research Group of Agri‐Food Processing Engineering Laboratory of Applied Fluids Mechanics, Process Engineering and Environment National School of Engineers of Sfax University of Sfax Tunisia
| | - Semia Baklouti
- Laboratory of Materials Engineering and Environment National School of Engineers of Sfax University of Sfax Tunisia
| | - Nabil Kechaou
- Research Group of Agri‐Food Processing Engineering Laboratory of Applied Fluids Mechanics, Process Engineering and Environment National School of Engineers of Sfax University of Sfax Tunisia
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Optimization of Osmotic Dehydration of Sapodilla ( Achras zapota L.). Foods 2022; 11:foods11060794. [PMID: 35327217 PMCID: PMC8952435 DOI: 10.3390/foods11060794] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/22/2021] [Accepted: 12/30/2021] [Indexed: 01/16/2023] Open
Abstract
Sapodilla (Achras zapota L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation. Herein, osmotic dehydration was applied to sapodilla to reduce post-harvest losses and obtain a stable product with acceptable sensorial characteristics. Initially, a 2³ full-factorial design was performed to determine the effect of temperature (30−50 °C), sucrose concentration (40−60% °Brix) and immersion time (90−240 min) on the moisture loss (ML), solid gain (SG) and dehydration efficiency index (DEI). The samples with higher DEI values were subjected to sensory analysis, followed by physicochemical, microbiological and structural analyses. The temperature and the concentration of the osmotic solution had significant influence (p < 0.05) on ML and SG, whereas DEI was significantly influenced (p < 0.05) by the concentration of osmotic solution and the immersion time. The sample produced by osmotic dehydration using the optimized conditions (40 °C, 50 °Brix; 165 min) obtained higher scores on the sensorial attributes, greater compliance with microbiological standards and generated turgor reduction and ruptures of sapodilla cell walls.
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Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3925572] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Understanding sorption isotherms is crucial in food science for optimizing the drying processes, enhancing the shelf-life of food, and maintaining food quality during storage. This study investigated the isotherms of sweet cherry powder (SCP) using the static gravimetric method. The experimental water sorption curves of lyophilized sweet cherry powder were determined at 30°C, 40°C, and 50°C. The curves were then fitted to six isotherm models: Modified GAB, Halsey, Smith, Oswin, Caurie, and Kühn models. To define the energy associated with the sorption process, the isosteric sorption heat, differential entropy, and spreading pressure were derived from the isotherms. Among the six models, the Smith model is the most reliable in predicting the sorption of the cherry powder with a determination coefficient (R2) of 0.9978 and a mean relative error (MRE) ≤1.61. The values of the net isosteric heat and differential entropy for the cherry increased exponentially as the moisture content decreased. The net isosteric heat values varied from 10.63 to 90.97 kJ mol−1, while the differential entropy values varied from 27.94 to 273.39 J. mol−1K−1. Overall, the enthalpy-entropy compensation theory showed that enthalpy-controlled mechanisms could be used to regulate water adsorption in cherry powders.
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Başyiğit B, Sağlam H, Kandemir Ş, Karaaslan A, Karaaslan M. Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.02.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Esmaili SK, Ghanbarzadeh B, Ayaseh A, Pezeshki A, Hosseini M. Design, fabrication and characterization of pectin-coated gelatin nanoparticles as potential nano-carrier system. J Food Biochem 2018; 43:e12729. [PMID: 31353669 DOI: 10.1111/jfbc.12729] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 10/16/2018] [Accepted: 10/24/2018] [Indexed: 12/01/2022]
Abstract
The main purpose of this study was to fabricate potential nano-delivery systems based on protein-polysaccharide complex for use in beverages. In this regard, optimum gelatin-pectin complex (GPC) nano-carrier with hydrodynamic diameter of ≈200 nm was designed and fabricated using low-bloom gelatin (BG) and high-methoxyl pectin (CP) at BG/CP weight ratio of 1:1 (0.025%(w/v) CP on 0.025%(w/v) BG) and pH 4.5. The suspension containing GPC nano-carrier had very good transparency (14.1NTU). Scanning electron microscopy (SEM) images illustrated that the GPC particles were spherical with fairly smooth surface. Particle size analysis showed that the complex particles had a narrow size distribution (polydispersity index (PDI)≈0.254). Fourier transform infrared (FTIR) confirmed the formation of amide bonds between carboxyl groups in CP and amino groups in BG, and differential scanning calorimetry (DSC) analysis showed the amorphous nature of the GPC nano-carrier. Finally, the storage stability test indicated that the GPC particles didn't significantly grow after 20 days of storage at 4°C. PRACTICAL APPLICATION: The encapsulation of bioactive compounds have different benefits, for example, protection from several damaging environmental factors such as light, oxygen, moisture, heat, mechanical stresses, or other destructive agents, controlling the release of bioactives within foods during storage and also in human gastrointestinal tract, increase in solubility in aqueous foods and covering unfavorable flavor and odor of bioactive ingredients. So that, development of this technic can develops new functional, healthy foods, and foods with new tastes.
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Affiliation(s)
- Sayyed Kamiyar Esmaili
- Department of Food Science and Technology, University of Tabriz, Tabriz, Iran.,Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, University of Tabriz, Tabriz, Iran.,Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus
| | - Ali Ayaseh
- Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
| | - Akram Pezeshki
- Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
| | - Mohammadyar Hosseini
- Department of Food Science and Technology, Faculty of Agriculture, University of Ilam, Ilam, Iran
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Karaki N, Aljawish A, Muniglia L, Humeau C, Jasniewski J. Physicochemical characterization of pectin grafted with exogenous phenols. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Nunes GL, Boaventura BCB, Pinto SS, Verruck S, Murakami FS, Prudêncio ES, de Mello Castanho Amboni RD. Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.031] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Thermal, Structural, and Physical Properties of Freeze Dried Tropical Fruit Powder. ACTA ACUST UNITED AC 2014. [DOI: 10.1155/2014/524705] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
This study evaluates the physical properties of freeze dried tropical (guava, sapota, and papaya) fruit powders. Thermal stability and weight loss were evaluated using TGA-DSC and IR, which showed pectin as the main solid constituent. LCR meter measured electrical conductivity, dielectric constant, and dielectric loss factor. Functional groups assessed by FTIR showed presence of chlorides, and O–H and N–H bonds in guava, chloride and C–H bond in papaya, and chlorides, and C=O and C–H bonds in sapota. Particle size and type of starch were evaluated by X-ray diffraction and microstructure through scanning electronic microscopy. A semicrystalline profile and average particle size of the fruit powders were evidenced by X-ray diffraction and lamellar/spherical morphologies by SEM. Presence of A-type starch was observed in all three fruits. Dependence of electric and dielectric properties on frequency and temperature was observed.
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Numerical description of guava osmotic dehydration including shrinkage and variable effective mass diffusivity. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Panarese V, Tylewicz U, Santagapita P, Rocculi P, Dalla Rosa M. Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Campos CDM, Sato ACK, Tonon RV, Hubinger MD, Cunha RLD. Effect of process variables on the osmotic dehydration of star-fruit slices. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000034] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The objective of this work was to study the effect of blanching and the influence of temperature, solution concentration, and the initial fruit:solution ratio on the osmotic dehydration of star-fruit slices. For blanching, different concentrations of citric and ascorbic acids were studied. The samples immersed in 0.75% citric acid presented little variation in color in relation to the fresh star-fruit. Osmotic dehydration was carried out in an incubator with orbital shaking, controlled temperature, and constant shaking at 120 rpm. The influence of process variables was studied in trials defined by a complete 23 central composite design. In general, water loss and solids gain were positively influenced by temperature and by solution concentration. Nevertheless, lower temperatures reduced water loss throughout the osmotic dehydration process. An increase in the amount of dehydrating solution (initial fruit:solution ratio) slightly influenced the evaluated responses. The process carried out at 50 ºC with a solution concentration of 50% resulted in a product with lower solids gain and greater water loss. Under these conditions, blanching minimized the effect of the osmotic treatment on star-fruit browning, and therefore the blanched fruits showed little variation in color in relation to the fresh fruit.
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Osorio C, Forero DP, Carriazo JG. Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.09.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Silva MAC, Corrêa JLG, Da Silva ZE. Application of inverse methods in the osmotic dehydration of acerola. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02378.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Pereira LM, Carmello-Guerreiro SM, Junqueira VCA, Ferrari CC, Hubinger MD. Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas. J Food Sci 2010; 75:E612-9. [DOI: 10.1111/j.1750-3841.2010.01847.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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