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Hong SI, Lee HH, Rhim JW. Effects of packaging and temperature abuse on the quality of red pepper ( Capsicum annuum L.) powder. Food Sci Biotechnol 2023; 32:1893-1900. [PMID: 37781064 PMCID: PMC10541362 DOI: 10.1007/s10068-023-01371-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 05/22/2023] [Accepted: 06/07/2023] [Indexed: 10/03/2023] Open
Abstract
Storage stability of pepper (Capsicum annuum L.) powder packaged using 2 different film pouches of Ny/PE and PET/Al/PE inserted with moisture absorbent and oxygen scavenger was investigated during storage at 25 °C for 5 months and at 40 °C for 14 days. The moisture content of red pepper powder did not change significantly in PET/Al/PE packaging but decreased significantly in Ny/PE packaging after the abuse of storage temperature. The color of red pepper powder was quite stable in all packaging treatments. Other quality characteristics of all packaged pepper powder, including microbial cell count, capsaicinoids, ascorbic acid, and free sugar content, were also maintained near their initial levels with no appreciable changes during storage. Red pepper powder with a moisture content of 13-14% and packaged with a film with high gas-barrier properties can be stored for more than 5 months even if there is an unexpected temperature abuse during storage.
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Affiliation(s)
- Seok-In Hong
- Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365 Republic of Korea
| | - Hyun-Hee Lee
- Korea Food Research Institute, 245 Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, Jeollabuk-Do 55365 Republic of Korea
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-Ro, Dongdaemun-Gu, Seoul 02447 Republic of Korea
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2
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Zamani S, Bakhshi D, Sahraroo A, Ebadi M. Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods. Food Sci Nutr 2023; 11:4246-4262. [PMID: 37457179 PMCID: PMC10345690 DOI: 10.1002/fsn3.3351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/09/2023] [Accepted: 03/17/2023] [Indexed: 07/18/2023] Open
Abstract
This experiment was conducted to evaluate the effects of different drying methods on drying parameters and qualitative characteristics of Dracocephalum kotschyi in a completely randomized design with three replications. Treatments included shade drying as control, sun drying, cabinet drying (CD at 50 and 60°C), refractance window drying (RWD), infrared drying (IRD) at 200 and 300 W, and combination of RWD+ IRD at 200 and 300 W. According to the results, IRD, RWD, and RWD+ IRD effectively maintained valuable secondary metabolites compared to the conventional drying methods. The maximum total phenol content (2.7 and 2.66 mg GAE/g dry weight), total flavonoid content (2.26 and 2.33 mg QE/g dry weight), antioxidant activity (79% and 78.33%), and essential oil content (0.65% and 0.76%) were obtained from plants dried by RWD and IRD. Samples dried by RWD, IRD, and RWD+ IRD had high color quality, acceptable green color, and less browning. Also, RWD and IRD methods effectively reduced microbial contamination of dried plants compared to the control and other methods. The minimum aerobic mesophiles, mold, yeast, and coliforms were observed at 3.11, 0, and 1.47 log CFU/g in IRD 300 W and 3.17, 1, and 1.30 log CFU/g in RWD. D. kotschyi dried at CD 50°C had the maximum microbial contamination. Generally, according to the obtained results, RWD and IRD methods are suggested for drying of D. kotschyi and similar herbs due to shortening the drying time, preserving and improving the quality properties of dried plants.
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Affiliation(s)
- Sahar Zamani
- Department of Horticultural Science, Faculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Davood Bakhshi
- Department of Horticultural Science, Faculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Amir Sahraroo
- Department of Horticultural Science, Faculty of Agricultural SciencesUniversity of GuilanRashtIran
| | - Mohammad‐Taghi Ebadi
- Department of Horticultural Science, Faculty of AgricultureTarbiat Modares UniversityTehranIran
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3
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Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper ( Capsicum annuum). Foods 2023; 12:2468. [PMID: 37444206 DOI: 10.3390/foods12132468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
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Affiliation(s)
- Milica Lučić
- Innovation Center of the Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Nebojša Potkonjak
- Vinča Institute of Nuclear Sciences-National Institute of Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, Vinča, 11351 Belgrade, Serbia
| | | | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | | | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Miona Belović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivan Zlatanović
- Faculty of Mechanical Engineering, University of Belgrade, Kraljice Marije 16, 11120 Belgrade, Serbia
| | - Vladimir Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Antonije Onjia
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
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4
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Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia. J FOOD QUALITY 2023. [DOI: 10.1155/2023/3916692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
Spices are known to have important benefits in our daily diet, and it is common to see industrial and traditional spicy foods in our households and markets. In the present work, a systematic profiling of the nutritional, physicochemical, and textural properties of red pepper, garlic, red onion, and ginger was conducted. The detailed data of forty eight (48) parameters that consisted of macronutrients, micronutrients, physicochemical properties, functional property, and rheological properties of each of the components were organized. The result showed that red pepper had the highest content of crude protein (14.7%), crude fat (11.3%), crude fiber (38.57%), ash (6.7%), redness (a
value) (32.5), CI (37.4%), and porosity (37.43%) compared to garlic, ginger, and red onion. Garlic had the highest content of carbohydrate content (76.42%), energy (346.58 kcal), pH (6.03), total soluble solid (26.76), particle size (D90, 561 µm), and volume weighted mean (238 µm) which is related to the high antimicrobial and antioxidant quality of garlic. Red onion had the highest content of Zn (71.16 mg/100 g), Na (94.5 mg/100 g), and Ca (71.16 mg/100 g) indicating that it is a rich source of minerals. The availability of data about the nutritional, physicochemical, functional, and textural properties of the ingredients is crucial for the production and formulation of industrial and traditional spicy foods with the highest quality and stability.
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5
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The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili during Storage. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5129220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Vacuum packaging is a superior procedure that could maintain the quality of dried red peppers for a relatively longer period, while the effect of light avoidance was inconsistent. Therefore, this study was to evaluate the effect of vacuum in combination with light avoidance on the storage quality of peppers and to investigate vacuum packaging and vacuum and light-avoided packaging influence the quality characteristics of dried chili peppers during storage. The results indicated that the quality characteristics of peppers gradually deteriorated: redness, extractable color, capsanthin, capsaicinoids, pungency, total phenolic content, and antioxidant capacity decreased, whereas moisture, water activity, and browning index increased as storage progressed. Vacuum packaging inhibited these changes compared with the control. Vacuum and light-avoided packaging further decelerated the quality loss of dried peppers, with the minimum changes in color, pungency, and antioxidant capacity of dried peppers during storage, and these could be due to lower water activity by light avoidance. Therefore, light avoidance may be necessary to further delay the deterioration of dried peppers under vacuum, and vacuum and light-avoided packaging could better retain the quality of dried chili peppers.
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Velázquez R, Córdoba MG, Hernández A, Casquete R, Aranda E, Bartolome T, Martín A. Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Sroy S, Miller FA, Fundo JF, Silva CLM, Brandão TRS. Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage. Foods 2022; 11:foods11101499. [PMID: 35627069 PMCID: PMC9141695 DOI: 10.3390/foods11101499] [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: 04/29/2022] [Revised: 05/14/2022] [Accepted: 05/19/2022] [Indexed: 11/16/2022] Open
Abstract
Melon peel is recognized as a source of healthy nutrients and oxidant compounds. Being considered a non-edible part with no profit value, large amounts of melon rinds are discharged by fruit industries. Innovative food ingredients with potential health benefits may arise if these parts were conveniently transformed. The objective was to freeze-dry small melon peel cubes to attain a potential edible matrix. An ozone pre-treatment was applied seeking decontamination purposes and quality retention. The effect of these processes was assessed in terms of physicochemical parameters (moisture content, water activity and color), bioactive compounds (total phenolics, vitamin C and chlorophylls) and antioxidant capacity, during 7 weeks of storage at room temperature. Intrinsic microflora (mesophylls, yeasts and molds) were also monitored. Results showed that the freeze-drying process allowed retention of the most bioactive compounds analyzed, except for total phenolic content. In this case, the ozone pre-treatment was important for phenolics preservation. During the storage period, ozonated samples presented a higher content of bioactive compounds. In terms of microflora, the ozone and freeze-drying effects were not significant. Freeze-drying proved to be a suitable preservation method for melon peel. The ozone impact was not relevant in terms of decontamination.
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8
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Zalpouri R, Singh M, Kaur P, Singh S. Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09313-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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9
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Lee T, Yang CL, Lee HL. Saving energy upon water removal in drying by making the α-polymorph of L-glutamic acid. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2021.2009514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Tu Lee
- Department of Chemical and Materials Engineering, National Central University, 300 Zhongda Road, Zhongli District, 32001 Taoyuan City, Taiwan R.O.C
| | - Chia Ling Yang
- Department of Chemical and Materials Engineering, National Central University, 300 Zhongda Road, Zhongli District, 32001 Taoyuan City, Taiwan R.O.C
| | - Hung Lin Lee
- Department of Chemical and Materials Engineering, National Central University, 300 Zhongda Road, Zhongli District, 32001 Taoyuan City, Taiwan R.O.C
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10
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Pola W, Sugaya S, Srilaong V, Wongs‐Aree C, Photchanachai S. Color appearance and physico‐chemical changes in dried chili as affected by modified atmosphere packaging and temperature during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wissanee Pola
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
| | - Sumiko Sugaya
- Laboratory of Pomology Graduate School of Life and Environmental Sciences University of Tsukuba Ibaraki Japan
| | - Varit Srilaong
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
| | - Chalermchai Wongs‐Aree
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
| | - Songsin Photchanachai
- Division of Postharvest Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
- Postharvest Technology Innovation Center Ministry of Higher Education, Science, Research and Innovation Bangkok Thailand
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11
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Woldemariam HW, Admassu Emire S, Getachew Teshome P, Toepfl S, Aganovic K. Physicochemical, functional, oxidative stability and rheological properties of red pepper ( Capsicum annuum L.) powder and paste. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1969945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Toepfl
- Osnabrück University of Applied Sciences, Osnabrück University of Applied Sciences, Osnabrück, Germany
| | - Kemal Aganovic
- Dil German Institute of Food Technologies e.V, Quakenbrück, Germany
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12
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Aykın-Dinçer E, Özdemir M, Topuz A. Quality characteristics of bone broth powder obtained through Refractance Window™ drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111526] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Mahanti NK, Chakraborty SK, Sudhakar A, Verma DK, Shankar S, Thakur M, Singh S, Tripathy S, Gupta AK, Srivastav PP. Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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14
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Casquete R, Velazquez R, Hernandez A, de Guia Cordoba M, Aranda E, Bartolome T, Martin A. Evaluation of the quality and shelf-life of cayenne (Capsicum spp.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111338] [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]
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15
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The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window. Sci Rep 2021; 11:9359. [PMID: 33931665 PMCID: PMC8087804 DOI: 10.1038/s41598-021-88381-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 02/08/2021] [Indexed: 11/09/2022] Open
Abstract
Refractance window (RW) drying is considered an emerging technique in the food field due to its scalability, energy efficiency, cost and end-product quality. It can be used for obtaining flakes from high-oleic palm oil (HOPO) nanoemulsions containing a high concentration of temperature-sensitive active compounds. This work was thus aimed at studying the effect of temperature, thickness of the film drying, nanoemulsion process conditions, and emulsion formulation on the flakes’ physical properties and microstructure. The results showed that HOPO flakes had good physical characteristics: 1.4% to 5.6% moisture content and 0.26 to 0.58 aw. Regarding microstructure, lower fractal dimension (FDt) was obtained when RW drying temperature increased, which is related to more regular surfaces. The results indicated that flakes with optimal physical properties can be obtained by RW drying of HOPO nanoemulsions.
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16
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Kaveh M, Abbaspour‐Gilandeh Y, Fatemi H, Chen G. Impact of different drying methods on the drying time, energy, and quality of green peas. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15503] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Yousef Abbaspour‐Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Hamideh Fatemi
- Department of Horticulture, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba QLD Australia
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17
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Waghmare R. Refractance window drying: A cohort review on quality characteristics. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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18
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Talukdar P, Uppaluri R. Process and product characteristics of refractance window dried Curcuma longa. J Food Sci 2021; 86:443-453. [PMID: 33486781 DOI: 10.1111/1750-3841.15587] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 11/26/2020] [Accepted: 12/06/2020] [Indexed: 01/20/2023]
Abstract
This work addresses the optimality of hot water bath based refractance window drying (RWD) characteristics of 1 mm Curcuma longa (turmeric) slices. Mylar film thickness (125 to 350 µm) and water bath temperature (65 to 95 °C) have been considered as independent variables to evaluate drying kinetics and nutritional characteristics of the process product combination. Equilibrium drying time, moisture diffusivity, fitness of thin layer models, moisture content, total phenolic content, total flavonoids content, curcumin content, and antioxidant activity have been considered to evaluate the optimality of the RWD process parameters. It has been analyzed that while both parameters critically influence equilibrium drying time, only temperature had profound influence on nutritional characteristics. PRACTICAL APPLICATION: There is a need for a fast-drying method without significant loss in bioactive compounds. Refractance window drying (RWD) method is such a process. The study of RWD of turmeric slices will help in understanding the relations between different drying temperatures and mylar film thickness and its relation to nutritional characteristics of the product.
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Affiliation(s)
- Preetisagar Talukdar
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Assam, 781039, India
| | - Ramagopal Uppaluri
- Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Assam, 781039, India
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19
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Tang R, Peng J, Chen L, Liu D, Wang W, Guo X. Combination of Flos Sophorae and chili pepper as a nitrite alternative improves the antioxidant, microbial communities and quality traits in Chinese sausages. Food Res Int 2021; 141:110131. [PMID: 33641998 DOI: 10.1016/j.foodres.2021.110131] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 10/22/2022]
Abstract
The main issue remains finding a nitrite alternative able to provide its multiple functions. Flos Sophorae exerts antioxidant and prebiotic actions, chili pepper has potent coloring capacity, thus this study investigated whether combination of Flos Sophorae and chili pepper could address the multiple activities of nitrite in Chinese sausages. Dry-fermented sausages were prepared: control and four treatments added with 150 mg/kg sodium nitrite (Nit), 0.2% Flos Sophorae (FS), 1% chili pepper (CP), and combination of 0.2% Flos Sophorae and 1% chili pepper (FS + CP). Results indicated that FS, CP and FS + CP had higher moisture, antioxidant activity and numbers of beneficial Staphylococcus and yeasts Candida, and lower numbers of Escherichia coli and harmful fungi, while FS had lower redness and harder texture than control. Their combination inhibited the declines of capsanthin and antioxidant capacity with ripening time, further improved microbiological communities compared with CP, and resulted in higher redness, similar color score and bacterial community, less lipid oxidation and softer texture compared with Nit. These results suggested that Flos Sophorae in combination with chili pepper could replace the nitrite's contribution to red curing color and microbiological communities, and effectively hinder lipid oxidation in Chinese sausages.
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Affiliation(s)
- Renyong Tang
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China; Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China
| | - Jiaxuan Peng
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Lin Chen
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Dayu Liu
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China
| | - Wei Wang
- Sichuan Key Laboratory of Meat Processing, Chengdu University, Sichuan, PR China
| | - Xiulan Guo
- School of Food and Biological Engineering, Chengdu University, Sichuan, PR China.
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20
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Mathot AG, Postollec F, Leguerinel I. Bacterial spores in spices and dried herbs: The risks for processed food. Compr Rev Food Sci Food Saf 2020; 20:840-862. [DOI: 10.1111/1541-4337.12690] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 11/15/2020] [Accepted: 11/20/2020] [Indexed: 11/26/2022]
Affiliation(s)
- Anne Gabrielle Mathot
- Université de Brest, Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne Quimper France
| | | | - Ivan Leguerinel
- Université de Brest, Laboratoire Universitaire de Biodiversité et d'Ecologie Microbienne Quimper France
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21
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Korkmaz A, Atasoy AF, Hayaloglu AA. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chem 2020; 341:128184. [PMID: 33039735 DOI: 10.1016/j.foodchem.2020.128184] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/01/2022]
Abstract
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
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Affiliation(s)
- Aziz Korkmaz
- Faculty of Health Science, Department of Nutrition and Dietetics, Mardin Artuklu University, 47200 Mardin, Turkey; Central Laboratory, Mardin Artuklu University, 47200 Mardin, Turkey.
| | - Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering, Harran University, 63010 Sanlıurfa, Turkey; Pepper and Isot Research and Application Center, Harran University, 63010 Sanlıurfa, Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering, Inonu University, 44000 Malatya, Turkey
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Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics. Food Chem 2020; 338:128012. [PMID: 32927202 DOI: 10.1016/j.foodchem.2020.128012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 11/24/2022]
Abstract
The inactivation of S. Typhimurium and A. flavus along with quality degradation kinetics was studied during combined microwave-infrared (MW-IR) heating of paprika. The spatial changes in the distribution of temperature and variation in water activity (aw) of the paprika samples resulted in a 7.389 log reduction in S. Typhimurium, and 6.182 log reduction in A. flavus. During heating, the deterioration of red pigments was more pronounced compared to that of the yellow pigments. The alteration of color was observed to be due to the increase in a large number of brown pigments. The inhibition of DPPH radicals accelerated with an increase in the power level of MW-IR radiation; the inhibition rate increased from 0.0859 to 0.1485 s-1. Also, the pungency of dried paprika was found to increase due to moisture reduction, inactivation of peroxidase, and the short-duration of heating.
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Puente L, Vega-Gálvez A, Ah-Hen KS, Rodríguez A, Pasten A, Poblete J, Pardo-Orellana C, Muñoz M. Refractance Window drying of goldenberry (Physalis peruviana L.) pulp: A comparison of quality characteristics with respect to other drying techniques. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109772] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Różyło R. Recent trends in methods used to obtain natural food colorants by freeze-drying. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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Yao L, Fan L, Duan Z. Effects of different packaging systems and storage temperatures on the physical and chemical quality of dried mango slices. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108981] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Abstract
Guava is widely consumed because of its agro-industrial use, and its antioxidant properties attributed to vitamin C and carotenoids content. However, it has a short shelf life. Guava has been dried by atomization, fluidized bed, lyophilization (FD) and convective drying (CD). CD requires long operation times and the product characteristics are not desirable. In contrast, FD produces high quality products, but requires long processing times, high energy consumption and high operation costs. As an alternative, the Refractance Window® (RW) drying is relatively simple and cheap technique. The objective of this study was to compare the effect of CD, FD and RW techniques, on the moisture content, water activity, color, porosity, volume change, vitamin C and carotenoids content in guava samples. The samples dried by RW required less time to reduce the moisture content and exhibited smaller changes in color than CD or FD. There were greater losses of carotenoids and vitamin C when drying by CD whereas RW had similar losses than FD. Lyophilized products exhibited minor change in volume and greater porosity. RW results in better retention of properties, compared with other drying techniques. Based on this, RW is a promising technique for the development of guava snacks.
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No J, Shin M. Preparation and characteristics of octenyl succinic anhydride-modified partial waxy rice starches and encapsulated paprika pigment powder. Food Chem 2019; 295:466-474. [DOI: 10.1016/j.foodchem.2019.05.064] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 03/28/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
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Sanatombi K, Rajkumari S. Effect of Processing on Quality of Pepper: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1669161] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Development of dehydrated products from peach palm-tucupi blends with edible film characteristics using refractive window. Journal of Food Science and Technology 2019; 56:560-570. [PMID: 30906013 DOI: 10.1007/s13197-018-3454-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2018] [Accepted: 10/02/2018] [Indexed: 10/27/2022]
Abstract
This study aimed to obtain a dehydrated product with film characteristics with superior functional and technological quality, prepared from different varieties of peach palm (Bactris gasipaes) using the refractance window drying (RW) process. The experiments were carried out at 70 °C and drying was fully performed at an increasing rate. The physicochemical characteristics and mechanical, technological, and morphological properties were determined and the moisture and water activity curves of the different peach palm varieties were assessed. The dehydrated product by refractance window have good visual appearance and bright yellowish color due to the carotenoid content found in the samples used as raw material. All dehydrated products had non-homogenous microstructure, however, the products had low tensile strength, percent elongation, hygroscopicity, and water absorption and solubility, desired properties to obtain a food product. The presence of components such as proteins, lipids, and fibers had important effects on the mechanical properties of the products because the mechanical resistance of the biopolymers is influenced by the cohesion of the constituents of the polymer matrix. The production of a dehydrated product with film characteristics through the RW technique presented some advantages over conventional casting drying as such as short drying times, lower costs and without addition of plasticizers or non-food grade components. In general, the products dehydrated by RW are promising and can be consumed immediately after production as snacks or in the substitution of other ingredients, such as algae in sushi.
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Shende D, Datta AK. Refractance window drying of fruits and vegetables: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1449-1456. [PMID: 30207393 DOI: 10.1002/jsfa.9356] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 08/28/2018] [Accepted: 09/03/2018] [Indexed: 06/08/2023]
Abstract
Fruit and vegetable drying to make leather, pestil or powder products is a challenging task. Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of bioactive compounds due to high-temperature exposure of the product. The substitute for traditional drying processes is consequently necessary to impart superior quality and preserve greater nutritional value in processed foods. Refractance window (RW) drying is a thin film drying system having high heat and mass transfer rates that speeds up the rate of drying. Polyester (Mylar), an infrared transparent plastic sheet transmits radiative heat to food during the RW drying process with higher drying rate, more retention of nutrients and low aroma and flavour loss. RW drying is reported to be affected by the thickness of puree or slices and temperature of drying, as thick samples need longer drying time, generate higher water activity, bring changes in colour parameters, experience higher effective diffusion coefficient (Deff ) and result in lower solubility of powder. RW drying was compared with different drying processes and was observed to have more retention of nutrients and be more economical. RW dried samples were better in terms of colour and textural quality when compared with other traditional drying methods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Deepika Shende
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
| | - Ashis K Datta
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
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31
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Velázquez R, Casquete R, Hernández A, Martín A, Córdoba MG, Coleto JM, Bartolomé T. Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:400-408. [PMID: 29888500 DOI: 10.1002/jsfa.9201] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/04/2018] [Accepted: 06/07/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Traditionally, peppers (Capsicum annuum L.) of Jaranda variety used for the production of smoked paprika are harvested manually in the north of Extremadura (Spain). Mechanical harvesting is necessary to improve the profitability of this crop. The present study aimed to evaluate the effect of plant density (D1 = 36 765 and D2 = 73 530 plants ha-1 ) and harvesting type (manual or mechanical) on the yield and quality of fresh, dried and powdered peppers. RESULTS The increase in plant density increased marketable yield per hectare, although the yield per plant decreased. With mechanical harvesting, the optimal density was D2 (15 151 kg ha-1 ) over D1 (12 493 kg ha-1 ). After processing the fruits, the application of D2 and mechanical harvesting significantly improved quality parameters, such as a*, ASTA (American Spice Trade Association) units and carotenoide concentration, primarily capsanthin. CONCLUSION The cultural practices tested provided an adequate productivity of fresh pepper and a better quality of the final product. According to the results of the present study, the increase in plant density and the substitution of manual harvesting by mechanical harvesting could be profitable practices with respect to the Jaranda variety of pepper used for the manufacture of smoked paprika. These practices maintain the main quality parameters of dried peppers and paprika. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Rocío Velázquez
- Investigación Aplicada en Hortofruticultura y Jardinería, Instituto Universitario de Investigación en Recursos Agrarios (INURA), Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
| | - Rocío Casquete
- Nutrición y Bromatología, Instituto Universitario de Investigación en Recursos Agrarios (INURA), Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
| | - Alejandro Hernández
- Nutrición y Bromatología, Instituto Universitario de Investigación en Recursos Agrarios (INURA), Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
| | - Alberto Martín
- Nutrición y Bromatología, Instituto Universitario de Investigación en Recursos Agrarios (INURA), Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
| | - María G Córdoba
- Nutrición y Bromatología, Instituto Universitario de Investigación en Recursos Agrarios (INURA), Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
| | - José Miguel Coleto
- Investigación Aplicada en Hortofruticultura y Jardinería, Instituto Universitario de Investigación en Recursos Agrarios (INURA), Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
| | - Teresa Bartolomé
- Investigación Aplicada en Hortofruticultura y Jardinería, Instituto Universitario de Investigación en Recursos Agrarios (INURA), Escuela de Ingenierías Agrarias, Universidad de Extremadura, Badajoz, Spain
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Krzykowski A, Dziki D, Rudy S, Gawlik-Dziki U, Polak R, Biernacka B. Effect of pre-treatment conditions and freeze-drying temperature on the process kinetics and physicochemical properties of pepper. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Tontul I, Eroğlu E, Topuz A. Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12917] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Ismail Tontul
- Faculty of Engineering and Architecture, Department of Food EngineeringNecmettin Erbakan University Konya Turkey
| | - Emrah Eroğlu
- Faculty of Engineering, Department of Food EngineeringAkdeniz University Antalya Turkey
| | - Ayhan Topuz
- Faculty of Engineering, Department of Food EngineeringAkdeniz University Antalya Turkey
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Prediction of shelf-life and changes in the quality characteristics of semidried persimmons stored at different temperatures. Food Sci Biotechnol 2018; 26:1255-1262. [PMID: 30263659 DOI: 10.1007/s10068-017-0173-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 05/03/2017] [Accepted: 06/14/2017] [Indexed: 10/18/2022] Open
Abstract
This study was performed to investigate changes in the quality characteristics and shelf-life of semidried persimmons stored at different temperatures using acceleration experiments. In order to estimate quality changes in the samples, we evaluated the physicochemical properties, microbiological changes, and sensory features of the samples periodically after storage at -20, -10, 0, and 10 °C. At all storage temperatures, CIE L * a * b * values decreased significantly. Based on the results of this study, regression equations are set up. L * had the highest correlation and were therefore used to determine quality factor. The activation energy, which was calculated using the Arrhenius equation, was found to be 12.98 kcal/mol, and the Q10-values were 3.81, 2.07, and 2.06 at -20 to -10 °C, -10 to 0 °C, and 0 to 10 °C, respectively. Therefore, the expected expiration dates of the semidried persimmons were estimated to be 203.83, 53.46, 22.00, and 8.71 days at -20, -10, 0, and 10 °C.
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36
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Mahayothee B, Komonsing N, Khuwijitjaru P, Nagle M, Müller J. Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus
). Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13958] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Busarakorn Mahayothee
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Nilobon Komonsing
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Pramote Khuwijitjaru
- 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; Stuttgart 70599 Germany
- Agricultural Research and Development Program; Central State University; Ohio 45384 USA
| | - Joachim Müller
- Institute of Agricultural Engineering, Tropics and Subtropics Group; Universität Hohenheim; Stuttgart 70599 Germany
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Aghaei Z, Jafari SM, Dehnad D, Ghorbani M, Hemmati K. Refractance-window as an innovative approach for the drying of saffron petals and stigma. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12863] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zahra Aghaei
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Danial Dehnad
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mohammad Ghorbani
- Faculty of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Khodayar Hemmati
- Faculty of Plant production; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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Maurya VK, Gothandam KM, Ranjan V, Shakya A, Pareek S. Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3492-3500. [PMID: 29314034 DOI: 10.1002/jsfa.8868] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2017] [Revised: 12/13/2017] [Accepted: 12/29/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND A randomized block design experiment was performed to investigate the influence of drying on the physical, chemical and nutritional quality attributes of five prominent cultivars of India under sun drying (SD) (mean temperature 35.5 °C, average daily radiation 5.26 kW h m-2 and mean relative humidity 73.66% RH), hot air drying (HD) at 65 °C, microwave vacuum drying (MVD) (800 W, 5 kPa) and freeze drying (FD) (-50 °C, 5 kPa). Water activity, pH, total phenolic content (TPC), ascorbic acid (AA), capsaicin, β-carotene, color and Scoville heat unit were studied. RESULTS TPC, AA, capsaicin content, β-carotene, color and water activity were significantly affected by the drying method. FD was observed to be most efficient in minimizing the loss of color, capsaicin and β-carotene. The hotness of analyzed samples decreased in the order 'Bird's Eye' > 'Sannam S4' > 'CO-4' > 'PLR-1' > 'PKM-1' among the studied cultivars, and FD > MVD > HD > SD among the drying methods. CONCLUSION The FD method was observed to be the most efficient drying method for retaining capsaicin content over other drying methods (SD, HD, MVD), whereas MVD was found to be most efficient in minimizing the loss to nutritional attributes for all five pepper cultivars. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Vaibhav Kumar Maurya
- Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | | | - Vijay Ranjan
- Cytogene Research and Development, Lucknow, Uttar Pradesh, India
| | - Amita Shakya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
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Nemzer B, Vargas L, Xia X, Sintara M, Feng H. Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods. Food Chem 2018; 262:242-250. [PMID: 29751916 DOI: 10.1016/j.foodchem.2018.04.047] [Citation(s) in RCA: 81] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 04/12/2018] [Accepted: 04/13/2018] [Indexed: 11/17/2022]
Abstract
The effects of hot-air drying (AD), freeze drying (FD) and Refractance Window drying (RWD) on the retention of anthocyanins, phenolics, flavonoids, vitamin C and B, and antioxidant capacity (ORAC) in blueberries, tart cherries, strawberries, and cranberries, as well as organic acids and proanthocyanins in cranberries and chlorogenic acid and catchins in blueberries were evaluated. Changes in color, glass transition, specific heat, and surface morphology of the dried fruits were also evaluated. The quality retention in the dried fruits was found to be product and drying method specific. The FD products exhibited a better retention of vitamin C, ORAC, anthocyanins, and phenolics than the AD and RWD fruits. The RWD produced samples with a less effective ORAC, anthocyanins, and phenolics retention, but a higher total vitamin B retention compared to the FD products. The AD-dried fruits displayed significantly lesser quality retention in most of the quality indexes measured in the study.
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Affiliation(s)
- Boris Nemzer
- VDF FutureCeuticals, Inc., Momence, IL, USA; Department of Food Science and Human Nutrition, University Illinois at Urbana Champaign, Urbana, IL, USA
| | - Luis Vargas
- Department of Food Science and Human Nutrition, University Illinois at Urbana Champaign, Urbana, IL, USA
| | | | | | - Hao Feng
- Department of Food Science and Human Nutrition, University Illinois at Urbana Champaign, Urbana, IL, USA.
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41
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Orikasa T, Ono N, Watanabe T, Ando Y, Shiina T, Koide S. Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of Paprika (Capsicum annuum L.). FOOD QUALITY AND SAFETY 2018. [DOI: 10.1093/fqsafe/fyy006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | - Naoki Ono
- IARC Kenpoku Agricultural Research Institute, Kunohe, Iwate
| | | | | | - Takeo Shiina
- Graduate School of Horticulture, Chiba University, Matsudo, Japan
| | - Shoji Koide
- Faculty of Agriculture, Iwate University, Morioka
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42
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Shirkole SS, Sutar PP. Modeling sorption phenomena and moisture migration rates in paprika ( Capsicum annuum L.) using physicochemical characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:678-688. [PMID: 29391632 PMCID: PMC5785393 DOI: 10.1007/s13197-017-2977-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2017] [Accepted: 11/28/2017] [Indexed: 10/18/2022]
Abstract
In the present study, the GAB and moisture migration rate models were used to predict the shelf life of paprika under domestic (40 °C and 90% RH) and industrial (5, 10, 15 and 20 °C with 70% RH) storage conditions. The correlations between physicochemical characteristics and moisture content of paprika were developed to estimate the stability of the paprika. The estimated shelf life of low moisture paprika (4.40% dry basis) was found to be 101 and 31 days in HDPE and LDPE packages, respectively when stored in domestic condition. In industrial storage condition, the shelf life prediction was 5.47 years in HDPE and 1.68 years in LDPE packages. The first order kinetic models of extractable color (ASTA) and degree of caking described the quality degradation of paprika during storage. The relative humidity and temperature of the storage environment were significant parameters affecting the stability of paprika. The shelf life of paprika can be extended by storage at or below monolayer moisture content and low temperature.
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Affiliation(s)
- S. S. Shirkole
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Rourkela, 769008 India
| | - P. P. Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Rourkela, 769008 India
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Tontul İ, Kasimoglu Z, Asik S, Atbakan T, Topuz A. Functional properties of chickpea protein isolates dried by refractance window drying. Int J Biol Macromol 2017; 109:1253-1259. [PMID: 29175165 DOI: 10.1016/j.ijbiomac.2017.11.135] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 11/18/2017] [Accepted: 11/20/2017] [Indexed: 02/06/2023]
Abstract
In the present study, the effect of Refractance Window (RW) drying on the functional properties of chickpea protein isolates was investigated and compared to freeze drying at different pH levels. The functional properties investigated were protein solubility, water and oil holding capacity, emulsifying properties, foaming properties, flocculation and coalescence indices and textural properties. The solubility, oil holding capacity and foam stability of the freeze dried protein isolates were determined to be higher than the RW dried samples. On the other hand, the RW dried samples had better water holding capacity and emulsion stability compared to the freeze dried protein isolates. The emulsion activity index, flocculation and coalescence indices of the chickpea protein isolates prepared by different drying techniques showed different tendencies depending on the pH level. Freeze dried protein isolates exhibited higher gelation ability than RW dried samples according to the texture profile analysis. This study clearly showed that the drying technique used in the preparation of protein isolates can affect their functional properties.
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Affiliation(s)
- İsmail Tontul
- Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Konya, 42090, Turkey.
| | - Zehra Kasimoglu
- Akdeniz University, Faculty of Engineering, Department of Food Engineering, Antalya, 07058, Turkey
| | - Serenay Asik
- Akdeniz University, Faculty of Engineering, Department of Food Engineering, Antalya, 07058, Turkey
| | - Tugce Atbakan
- Akdeniz University, Faculty of Engineering, Department of Food Engineering, Antalya, 07058, Turkey
| | - Ayhan Topuz
- Akdeniz University, Faculty of Engineering, Department of Food Engineering, Antalya, 07058, Turkey
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44
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Singh P, Cotty PJ. Aflatoxin contamination of dried red chilies: Contrasts between the United States and Nigeria, two markets differing in regulation enforcement. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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45
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Impact of volatile composition on the sensorial attributes of dried paprikas. Food Res Int 2017; 100:691-697. [DOI: 10.1016/j.foodres.2017.07.068] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 07/31/2017] [Accepted: 07/31/2017] [Indexed: 11/19/2022]
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46
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Tontul I, Topuz A. Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.035] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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47
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Azizi D, Jafari SM, Mirzaei H, Dehnad D. The Influence of Refractance Window Drying on Qualitative Properties of Kiwifruit Slices. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0201] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract:
In this research, effect of Refractance Window (RW) drying on the quality properties of the kiwifruit samples was investigated. Drying temperatures of 80–100 °C, slice thickness of 0.8–2.4 mm and Mylar thickness of 100–300 µm were the independent variables and different qualitative attributes including drying duration, textural hardness, colour, rehydration ratio and organoleptic properties were responses monitored in each situation. Drying temperature was the most important factor contributed to quality features of RW dried kiwifruits with significant effects on all properties. Similarly, slice thickness influenced nearly all quality traits except textural hardness and some colour indices. However, Mylar membrane thickness failed to affect about every qualitative property of kiwifruit samples significantly. The majority of organoleptic properties of RW dried kiwifruits, including flavour, colour, texture, shrinkage and overall acceptance, were judged to be in the range of medium to good quality (scores of 3–4) by panellists.
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Magied MMA, Ali MR. Effect of Drying Method on Physical Properties and Bioactive Compounds of Red Chili Pepper "Capsicum annuum L.". CURRENT NUTRITION & FOOD SCIENCE 2017. [DOI: 10.2174/1573401312666161017143603] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: There are a great interest for studying the health benefits of vegetables that
are rich sources of bioactive compounds. Dried chili is a spice product and the one most widely used
as condiments in the world. The quality of dried chili is assessed by a number of different parameters
such as color, ascorbic acid content and volatile flavor compounds.
Methods: Two varieties of red chili pepper “Serrano and Fresno” was used in this study to investigate
the effect of two different drying methods “solar drying at 45 °C and conventional drying at
60 °C” on the physical properties "color, rehydration ratio and firmness" and bioactive content “total
phenolic compound, vitamin C and Total carotenoids” of chili pepper.
Results: The solar drying method recorded lowest decreasing in color parameters “L, a, and b”.
Moreover, rehydration ratio of solar dried chili pepper is higher than conventional drying method,
and firmness of conventional dried chili pepper received the lowest texture intensity score. The conventional
drying method had the highest content of all bioactive compounds such as phenolic compounds
(321.12-207.14 mg/100 g), vitamin C (37.34-29.00 mg/100 g) and Total carotenoids (92.34-
90.75 mg/100 g) for Serrano and Fresno varieties respectively.
Conclusion: The solar drying method showed high values for physical properties “color and rehydration
ratio” than the conventional drying method for both varieties, and there was a significant reduction
in the bioactive content of all the dried chili varieties. But the reduction was significantly
lower in the conventional dryer than the solar dryer.
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Affiliation(s)
| | - Marwa Rashad Ali
- Department of Food Science, Faculty of Agriculture, Cairo University, Giza,, Egypt
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Melgar-Lalanne G, Hernández-Álvarez AJ, Jiménez-Fernández M, Azuara E. Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1793-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Kaur S, Aggarwal P. Development and quality characteristics of nutritionally enhanced potato legume based wari- an Indian traditional savoury. Journal of Food Science and Technology 2016; 53:1899-908. [PMID: 27413216 DOI: 10.1007/s13197-015-2123-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/13/2015] [Accepted: 11/24/2015] [Indexed: 10/22/2022]
Abstract
The present study was carried out to develop waris from potato and legume blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Wari is a partially fermented legume based savoury, used as adjunct in vegetable curries. In this study, potato (boiled and dehydrated) was used to supplement black gram or urad dhal waris. Two processing cultivars (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly grown cultivar (Kufri Pukhraj) were evaluated for processing into waris. Based on preliminary sensory trails, waris with potato (70 %) and urad dhal (30 %) level of supplementation were found to be most acceptable and these waris were subjected to nutritional evaluation. Storage stability of the waris was assessed by storing the product at room temperature for a period of 12 months. Results were compared with dhal waris (control). Protein content was significantly higher in control waris compared to potato supplemented waris. Bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly on incorporation of potato. Between the cultivars, waris enriched with Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of potato enriched waris compared to control waris. Between the treatments i.e. boiled mash and dehydrated flour, waris supplemented with boiled potato mash showed a significantly higher content of phytochemicals and total antioxidant activity compared to potato flour waris. However no significant difference was observed in sensory quality of the product prepared either with fresh potato mash or potato flour. Storage studies showed that the potato waris can be stored safely for 12 months with its nutrient constituents intact.
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Affiliation(s)
- Sukhpreet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-Punjab, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-Punjab, India
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