1
|
Li X, Zhou Y, Dong H, Sun T, Liu Y, Cheng S, Chen G. Effects of ultrasonication and freeze-thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot ( Prunus armeniaca L. cv. Diaoganxing). Food Chem X 2024; 22:101357. [PMID: 38623517 PMCID: PMC11016973 DOI: 10.1016/j.fochx.2024.101357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/17/2024] Open
Abstract
The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%-33.33%) and energy consumption (17.67%-35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.
Collapse
Affiliation(s)
- Xin Li
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Yan Zhou
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Hao Dong
- Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
| | - Tongrui Sun
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Yuxing Liu
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Shaobo Cheng
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Guogang Chen
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| |
Collapse
|
2
|
Šuput D, Rakita S, Spasevski N, Tomičić R, Dragojlović D, Popović S, Hromiš N. Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability. Foods 2024; 13:1494. [PMID: 38790794 PMCID: PMC11120589 DOI: 10.3390/foods13101494] [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: 03/11/2024] [Revised: 04/24/2024] [Accepted: 04/28/2024] [Indexed: 05/26/2024] Open
Abstract
In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input parameters of the drying process were varied: temperature (20 °C, 40 °C, and 60 °C), time (1 h, 3 h, and 5 h), and concentration of sugar beet molasses (40%, 60%, and 80%). Basic quality indicators were determined for the dried beetroot samples: dry matter content, water loss, solid gain, mineral and betaine content, and phenols and flavonoids, as well as antioxidant potential. After optimizing the results, favorable drying parameters were selected: temperature 60 °C, molasses concentration 70%, and processing time 5 h. According to the optimal drying conditions, the beetroots were dried and stored at 4 °C for 28 days. Half of the dried samples were coated with an edible biopolymer coating based on Camelina sativa oilcake, while the other half of the samples remained uncoated. The sustainability study aimed to confirm the effects of the biopolymer coating on the quality and sustainability of the osmotically dried beetroots.
Collapse
Affiliation(s)
- Danijela Šuput
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (R.T.); (S.P.); (N.H.)
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (S.R.); (N.S.); (D.D.)
| | - Nedeljka Spasevski
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (S.R.); (N.S.); (D.D.)
| | - Ružica Tomičić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (R.T.); (S.P.); (N.H.)
| | - Danka Dragojlović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (S.R.); (N.S.); (D.D.)
| | - Senka Popović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (R.T.); (S.P.); (N.H.)
| | - Nevena Hromiš
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (R.T.); (S.P.); (N.H.)
| |
Collapse
|
3
|
Yanclo LA, Belay ZA, Sigge GO, Caleb OJ. Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut 'Tommy Atkins' mangoes. Heliyon 2023; 9:e18555. [PMID: 37560658 PMCID: PMC10407149 DOI: 10.1016/j.heliyon.2023.e18555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 07/16/2023] [Accepted: 07/20/2023] [Indexed: 08/11/2023] Open
Abstract
Mango fruits are a rich source of nutrients, however, due to their perishability and seasonality, minimal processing and drying offer the potential ensure a shelf stable and safe product. The use of sodium metabisulphite (SMB) as pre-treatment in the dried fruit industry has been widely adopted, but sulphite residue remains a health public concern. Therefore, this study investigated the effects of alkaline and acidic electrolyzed water (AIEW and AEW, mg/mL) as alternative pre-treatments to SMB (1% w/w) for 'Tommy Atkins' mango slices prior to hot air drying at 60 °C. Fresh-cut and untreated samples were used as a control. During the drying process the weight of the slices were monitored every 60 min for 10 h, which was used to calculate moisture ratio (MR), drying rate (DR), and the experimental data of the samples were subjected to eight thin layer models. Colour parameters (L*, a*, and b*) were measured, and use to determine colour intensity (C*), hue angle (h°), and total colour difference (TCD) before and after drying. Based on measured weight, continuous decline in MR was recorded for all dried mango slices over the drying time irrespective on treatment. Out of the eight applied thin layer models Henderson & Pabis and Logarithmic were the best appropriate models describing and predicting the drying behavior of 'Tommy Atkins' mangoes (R2 = 0.94, RMSE ≥ 0.0006). Samples treated with AEW treated samples had lowest L*, h°, and TCD values (p < 0.05). No significant different were found in h° values amongst all pre-treated and dried samples (p > 0.05), but these samples were significantly different from dried untreated (control) and fresh samples (p < 0.05). Pre-treatments maintained the visual quality of dried 'Tommy Atkins' mango slices; SMB > AIEW > AEW > untreated (control). This study provided science-based evidence for the application of acidic and alkaline electrolyzed water as an alternative pre-treatment to sodium metabisulphite for the drying of 'Tommy Atkins' mango.
Collapse
Affiliation(s)
- Loriane A. Yanclo
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
- African Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
- Agri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - Zinash A. Belay
- Agri-Food Systems and Omics Laboratory, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - Gunnar O. Sigge
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
| | - Oluwafemi J. Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa
- African Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| |
Collapse
|
4
|
Brandão SCR, da Silva EM, de Arruda GMP, de Souza Netto JM, de Medeiros RAB, Honorato FA, Azoubel PM. Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and
NIR
spectra. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shirley Clyde Rupert Brandão
- Departamento de Engenharia Química Universidade Federal de Pernambuco Recife PE Brazil
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences The Ohio State University Columbus OH USA
| | - Elaine Maria da Silva
- Departamento de Engenharia Química Universidade Federal de Pernambuco Recife PE Brazil
| | | | | | | | | | | |
Collapse
|
5
|
Kizatova MY, Baikenov AO, Baigenzhinov KA, Yessimova ZA, Zhusipov AG. The mathematical model of drying melon pulp by the convective method. POTRAVINARSTVO 2022. [DOI: 10.5219/1788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Melon is a dessert loved by many, captivating with its thick aroma and delicate honey taste. The juicy, fragrant pulp is not only delicious but also very useful for dietary purposes, with a therapeutic effect on diseases of the liver and kidneys, anaemia, rheumatism and cardiovascular disorders. This storehouse of vitamins is especially rich in potassium and iron salts, pectins, fibre, easily digestible sugars, proteins, starch and other elements necessary for health. This article presents the results of a study of the Myrzachulskaya melon variety and establishes the optimal parameters for drying the pulp, pre-treating melons with 99.5% ethanol before drying. Twenty drying experiments were carried out, in which the parameters of the operating variables, namely temperature, air velocity and sample size, were varied according to the compiled mathematical processing planning matrix. Drying caused a decrease in biologically active compounds, affecting some antioxidant properties (vitamin C content, total phenol content and antioxidant capacity) of melon pulp. As a result, the optimal parameters were established, at which samples of dried melon pulp showed insignificant losses (up to 1%) in the total content of phenolic compounds, carotenoids and ascorbic acid. The optimal parameters for drying melon fruits are a temperature of 55 °C, a drying time of 11 h and a slice thickness of not more than 0.5 cm.
Collapse
|
6
|
Bhagya Raj GVS, Dash KK. Ultrasound Assisted Osmotic Dehydration of Dragon Fruit Slices: Modelling and Optimization Using Integrated Artificial Neural Networks and Genetic Algorithms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16993] [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)
- G. V. S. Bhagya Raj
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
| | - Kshirod K. Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
| |
Collapse
|
7
|
de Medeiros RAB, da Silva Júnior EV, Barros ZMP, da Silva JHF, Brandão SCR, Azoubel PM. Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods. Food Res Int 2022; 158:111539. [DOI: 10.1016/j.foodres.2022.111539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/06/2022] [Accepted: 06/17/2022] [Indexed: 11/24/2022]
|
8
|
Influence of ethanol and ultrasound on drying, bioactive compounds, and antioxidant activity of strawberries (Fragaria × ananassa). J INDIAN CHEM SOC 2022. [DOI: 10.1016/j.jics.2022.100542] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
9
|
Chen Q, Ou J, Guo L, Wu F. Study on the effect of icariin on the preservation of postharvest mango fruit. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qiqi Chen
- College of Food Science and Engineering Foshan University Foshan China
| | - Jiaying Ou
- College of Food Science and Engineering Foshan University Foshan China
| | - Lihong Guo
- College of Food Science and Engineering Foshan University Foshan China
| | - Fuwang Wu
- College of Food Science and Engineering Foshan University Foshan China
- Guangdong Provincial Key Laboratory of Food Intelligent Manufacturing Foshan University Foshan China
| |
Collapse
|
10
|
Ultrasound pretreatment application in dehydration: its influence on the microstructure, antioxidant activity and carotenoid retention of biofortified Beauregard sweet potato ( Ipomoea batatas Lam). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4542-4549. [PMID: 34629518 DOI: 10.1007/s13197-020-04938-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2020] [Accepted: 12/01/2020] [Indexed: 10/22/2022]
Abstract
This work aimed to evaluate the effects of ultrasound pretreatment on the microstructure, antioxidant activity, and carotenoid retention of biofortified Beauregard sweet potato (BBSP). The pretreatment was carried out in an ultrasonic bath at 30 °C for 10 min, and it was evaluated in terms of water loss and solid gain. The drying process was performed at two different temperatures (50 and 70 °C). Six different semi-theoretical mathematical models were examined to characterize the drying curves, and quality analyses were executed. The two-terms exponential model provided the best simulation of the drying curves. Drying time was reduced by performing ultrasound pretreatment and by increasing drying temperature. The ultrasound treatment caused greater agglomeration, breakage, or strangulation of the BBSP structure, increasing porosity, and thus increasing drying rates. Drying caused a diminution of total carotenoids content and influenced antioxidant activity. However, the samples pretreated with ultrasound and dried produced lower total carotenoids loss.
Collapse
|
11
|
Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
Collapse
|
12
|
Bernardino AVS, Rocha NS, Silva EMD, Medeiros RABD, Silva Júnior EVD, Shinohara NKS, Cortez NMDS, Azoubel PM. Effect of ultrasound on cell viability and storage of dehydrated jackfruit (Artocarpus heterophyllus Lam.) impregnated with Lactobacillus casei. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes. Foods 2021; 10:foods10030490. [PMID: 33668826 PMCID: PMC7996146 DOI: 10.3390/foods10030490] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/14/2021] [Accepted: 02/22/2021] [Indexed: 01/16/2023] Open
Abstract
The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.
Collapse
|
14
|
da Silva Barros de Oliveira MH, Ferreira Filho AJM, da Silva Júnior EV, da Silva ES, Paim APS, Honorato FA, Azoubel PM. Impregnation and drying to develop a melon snack enriched in calcium. Journal of Food Science and Technology 2021; 58:672-679. [PMID: 33568861 DOI: 10.1007/s13197-020-04581-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/15/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
Melon fortification with calcium by impregnation techniques using a vacuum and/or ultrasound and drying were combined to obtain a snack product. For the impregnation step, samples were immersed in a 2 g 100 mL-1 calcium chloride solution at 25 °C. The samples were dried at 60 °C and an air velocity of 2 m s-1. The influence of the impregnation method on drying kinetics, mass variation, calcium content, water activity, color, and texture was evaluated. All dried samples had reduced water activity. The vacuum impregnated (VI) melons presented higher mass gain and drying time. It resulted in the highest calcium incorporation, increasing up to 13 times the calcium concentration of the samples. The samples dried after submitted to VI showed the greatest differences in color and hardness. However, VI was the most effective technique for calcium incorporation, being the only one capable of producing fortified dried melon.
Collapse
Affiliation(s)
| | - Antonio José Madureira Ferreira Filho
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521 Brazil
| | - Edvaldo Vieira da Silva Júnior
- Departamento de Nutrição, Universidade Federal de Pernambuco, Av. Moraes Rego, s/n, Cidade Universitária, Recife, PE 50670-901 Brazil
| | - Edilene Souza da Silva
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521 Brazil
| | - Ana Paula Silveira Paim
- Departamento de Química Fundamental, Universidade Federal de Pernambuco, Av. Jornalista Aníbal Fernandes, s/n, Cidade Universitária, Recife, PE 50740-540 Brazil
| | - Fernanda Araújo Honorato
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521 Brazil
| | - Patrícia Moreira Azoubel
- Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE 50740-521 Brazil
| |
Collapse
|
15
|
Peters AP, Tullio LT, Lima RFD, Carvalho CBOD, Barros ZMP, Fraga Neta E, Frizon CNT, Ávila S, Azoubel PM, Anjos MDCRD, Ferreira SMR. Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.06820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Abstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, to take advantage of crop surpluses, and to add value during the off-season. The objective of this study was to evaluate the effects of osmotic dehydration (OD) and ultrasound (US) pre-treatments on the nutritional quality and sensory characteristics of dried beetroot chips. The kinetics of moisture loss during OD and US were predicted by fitting the experimental data with thin-layer models. The physicochemical parameters (moisture, protein, lipid, carbohydrate, energy, ash, sodium and nitrate) and sensory properties (affective preference-ordering and acceptance test) were determined. Correlations between the treatments and the sensory acceptability evaluated by consumer’s perceptions were performed by applying unsupervised chemometric techniques (Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA)). The two-term exponential model provided the best fit for the experimental drying data. The US treatment promoted a higher drying rate and lower lipid, ash and energy values, while the OD process resulted in higher ash and sodium values. Multivariate analysis revealed that the US and OD treatments improved the sensory properties of the beetroot chips. The US was more efficient pre-treatment for producing beet chips due to its leads a significant reduction on drying time and intermediate level of sensory preference.
Collapse
|
16
|
Effect of ethanol pretreatment on melon convective drying. Food Chem 2020; 333:127502. [PMID: 32683257 DOI: 10.1016/j.foodchem.2020.127502] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 06/12/2020] [Accepted: 07/03/2020] [Indexed: 11/22/2022]
Abstract
The aim of this study was to evaluate the effectiveness of the use of ethanol, ultrasound and/or vacuum as a pretreatment to melon drying. Eight types of pretreatments were performed in which samples were immersed in ethanol solutions with different concentrations (50% and 100%) using four treatment conditions: immersion, immersion with ultrasound (US), with vacuum (VC) and with ultrasound and vacuum (USVC). Drying was performed at 60 °C and five different semi-theoretical drying mathematical models were examined to characterize the drying curves, and quality analyses were carried out. The condition that obtained the lower drying time was using the US pretreatment in 100% ethanol solution. Drying caused a diminution of bioactive compounds and influenced color parameters. However, the samples immersed in 50% ethanol solution and dried obtained minor losses of total phenolics, total carotenoids, and ascorbic acid contents.
Collapse
|
17
|
Batista de Medeiros RA, Vieira da Silva Júnior E, Fernandes da Silva JH, da Cunha Ferreira Neto O, Rupert Brandão SC, Pimenta Barros ZM, Sá da Rocha OR, Azoubel PM. Effect of different grape residues polyphenols impregnation techniques in mango. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
18
|
Cheng W, Sørensen KM, Mongi RJ, Ndabikunze BK, Chove BE, Sun DW, Engelsen SB. A comparative study of mango solar drying methods by visible and near-infrared spectroscopy coupled with ANOVA-simultaneous component analysis (ASCA). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.112] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
19
|
|
20
|
Oladejo AO, Ma H, Qu W, Zhou C, Wu B. Effects of Ultrasound on Mass Transfer Kinetics, Structure, Carotenoid and Vitamin C Content of Osmodehydrated Sweet Potato (Ipomea Batatas). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1890-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
21
|
Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Yang X. Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13352] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Department of Agricultural and Food Engineering; University of Uyo; P.M.B 1017 Uyo 520001 Nigeria
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Wenjuan Qu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Cunshan Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Bengang Wu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Xue Yang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| |
Collapse
|
22
|
|