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Amedor EN, Sarpong F, Bordoh PK, Frimpong Boateng E, Owusu-Kwarteng J. Modelling convectional oven drying characteristics and energy consumption of dehydrated yam ( Dioscorea rotundata) chips. Heliyon 2024; 10:e34672. [PMID: 39130449 PMCID: PMC11315157 DOI: 10.1016/j.heliyon.2024.e34672] [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: 03/18/2024] [Revised: 07/03/2024] [Accepted: 07/15/2024] [Indexed: 08/13/2024] Open
Abstract
The influence of pre-treatments and different dehydrating temperatures on the drying dynamics, energy consumption, and quality attribute of yam chips was studied. Dehydration was executed employing a convectional oven dryer under four temperatures (50, 60, 70, and 80 °C) and 2.0 m/s air velocity. Yam chips were subjected to pre-treatment conditions of blanching (for 1, 2, 3, 4, and 5 min), citric acid (1 and 5 %), and ascorbic acid (1 and 5 %) solutions whereas, untreated yam chips samples served as the control. Dehydrated yam chips were further assessed for textural and colour properties. The drying rate was found to be faster at a higher temperature of 80 °C compared to lower temperatures of 50, 60, and 70 °C. The asymptotic model was established to be the suitable descriptive model for predicting moisture profile in the pre-treated yam chips based on highest R2 values (0.995-0.999), lowest χ2 values (4.422-18.498), and the root mean square error (RMSE) values (2.103-4.30). Pre-treatment and drying temperature had a significant (p < 0.05) impact on the hardness and colour of dehydrated yam chips. Blanching at 4 min yielded yam chips with most preferred texture (hardness: 81.3 N) and lightness (L*) in colour values (71.07 %) after drying compared to other pre-treated samples. The effective moisture diffusivity values of the pre-treated samples were in the range of 5.17294 × 10-9m2/s to 1.10143 × 10-8m2/s for 5 % citric acid samples at 50 °C and all pre-treated samples at 80 °C respectively. The general findings of the study indicated a least energy usage of 43.68 kWh as a cost-effective method of drying. Also, 4 min blanching, 5 % citric acid, and 1 % ascorbic acid at 80 °C were found to be the optimum conditions for pre-treating yam chips based on lower energy level consumption rates and improved sensory properties thus attributing to the quality of the dried yam chips.
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Affiliation(s)
- Evans Ntim Amedor
- Department of Horticulture and Crop Production, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana
| | - Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR) - Oil Palm Research Institute (OPRI), P. O. Box KD 74, Kade, Ghana
| | - Paa Kwasi Bordoh
- Department of Horticulture and Crop Production, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana
| | - Evans Frimpong Boateng
- Department of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Dormaa Ahenkro Campus, P. O. Box 214, Sunyani, Ghana
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2
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Nainggolan EA, Banout J, Urbanova K. Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber: A Review. Foods 2024; 13:1778. [PMID: 38891006 PMCID: PMC11171685 DOI: 10.3390/foods13111778] [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: 04/12/2024] [Revised: 05/26/2024] [Accepted: 06/03/2024] [Indexed: 06/20/2024] Open
Abstract
Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.
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Affiliation(s)
- Ellyas Alga Nainggolan
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
- Department of Bioprocess Engineering, Faculty of Biotechnology, Institut Teknologi Del, Jl. Sisingamangaraja, Sitoluama, Laguboti, Toba 22381, Indonesia
| | - Jan Banout
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (E.A.N.); (K.U.)
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3
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Xian M, Bi J, Xie Y, Jin X. Modulating pectin structure and enhancing texture of frozen yellow peaches: The impact of low-temperature blanching. Int J Biol Macromol 2024; 271:132618. [PMID: 38795880 DOI: 10.1016/j.ijbiomac.2024.132618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 04/13/2024] [Accepted: 05/22/2024] [Indexed: 05/28/2024]
Abstract
High-temperature blanching (HTB) is the primary process that causes texture softening in frozen yellow peaches. The implementation of low-temperature blanching reduced pectin methyl esterification, increased pectin cross-linking, and mitigated pectin depolymerization during the subsequent HTB, leading to the superior texture of frozen yellow peaches with enhanced water holding capacity, higher fracture stress, and initial modulus. However, adding 2 % calcium lactate (w/v) during low-temperature blanching did not further improve the texture of frozen yellow peaches. Instead, it softened the texture by reducing Na2CO3-soluble pectin (NSP) and increasing water-soluble pectin (WSP) content. This study provided a theoretical basis for applying low-temperature blanching to improve the texture of frozen yellow peaches.
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Affiliation(s)
- Meilin Xian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
| | - Yitong Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
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Yadav N, Patel AB, Debbarma S, Priyadarshini MB, Priyadarshi H. Characterization of Bioactive Metabolites and Antioxidant Activities in Solid and Liquid Fractions of Fresh Duckweed ( Wolffia globosa) Subjected to Different Cell Wall Rupture Methods. ACS OMEGA 2024; 9:19940-19955. [PMID: 38737040 PMCID: PMC11080017 DOI: 10.1021/acsomega.3c09674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 04/04/2024] [Accepted: 04/10/2024] [Indexed: 05/14/2024]
Abstract
Fresh Wolffia globosa, the smallest flowering plant well-known for its favorable nutrient composition and rich content of bioactive compounds, was subjected to boiling, freeze-thawing, and mechanical crushing to reduce its excessive (95-96%) moisture level and consequent drying time. The resultant three wolffia matrixes were filtered through a plankton net to fractionate into the residue and the filtrate. The proximate composition, bioactive metabolites, antioxidant activity, and characterization of bioactive metabolites by LC-ESI-QTOF-MS/MS and Fourier transform infrared spectroscopy were made from oven-dried residues and filtrates. Among residues, crude protein (29.84%), crude lipid (5.77%), total carotenoids (TCC; 722.8 μg/g), and vitamin C (70.02 mg/100 g) were the highest (p < 0.05) for freeze-thawing against higher ash (7.99%), total phenolic content (TPC; 191.47 mg GAE g-1 dry weight), total flavonoid content (TFC; 91.54 mg QE g-1 dry weight), DPPH activity (47.46%), and ferric reducing antioxidant power (FRAP) activity (570.19 μmol FeSO4 equiv/mg) for the crushed counterpart and Chl-b in residues from boiling. No significant variation was evident in the total tannin content (TTC). Among filtrates, higher total phenolic content (773.29 mg GAE g-1 dry weight), TFC (392.77 mg QE g-1 dry weight), TTC (22.51 mg TAE g-1), and antioxidant activity as DPPH activity (66.46%) and FRAP (891.62 μmol FeSO4 equiv/mg) were evident for boiling, while that from crushing exhibited the highest TCC (1997.38 μg/g DM). LC-ESI-QTOF-MS/MS analysis identified 72 phenolic compounds with the maximum in residue (33) and filtrate (33) from freeze-thawing, followed by crushing (18 and 19) and boiling (14 and 13) in order, respectively. The results indicated that the predrying cell rupturing method significantly impacted quantitative, as well as qualitative compositions of residues and filtrates from fresh wolffia.
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Affiliation(s)
- Nitesh
Kumar Yadav
- Department
of Aquaculture, College of Fisheries, Central
Agriculture University (Imphal), Lembucherra, Agartala, Tripura (West) 799210, India
| | - Arun Bhai Patel
- Department
of Aquaculture, College of Fisheries, Central
Agriculture University (Imphal), Lembucherra, Agartala, Tripura (West) 799210, India
| | - Sourabh Debbarma
- Department
of Aquatic Health & Environment, College of Fisheries, Central Agriculture University (Imphal), Lembucherra, Agartala, Tripura
(West) 799210, India
| | - M. Bhargavi Priyadarshini
- Department
of Fish Processing Technology& Engineering, College of Fisheries, Central Agriculture University (Imphal), Lembucherra, Agartala, Tripura
(West) 799210, India
| | - Himanshu Priyadarshi
- Department
of Fish Genetics and Reproduction, College of Fisheries, Central Agriculture University (Imphal), Lembucherra, Agartala, Tripura
(West) 799210, India
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5
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Mao C, Chen Y, Liu T, Ye P, Wang Y, Chen X, Fu H, Wang Y, Wang K. Freezing pre-treatment improves radio frequency explosion puffing (RFEP) quality by altering the cellular structure of purple sweet potato [Ipomoea batatas (L) Lam.]. Food Res Int 2024; 184:114265. [PMID: 38609243 DOI: 10.1016/j.foodres.2024.114265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Radio frequency explosion puffing (RFEP) is a novel oil-free puffing technique used to produce crispy textured and nutritious puffed snacks. This study aimed to investigate the effects of freezing at different temperatures (-20 °C, -40 °C, -80 °C) for14 h and freezing times (1 and 2 times) on the cellular structure of purple sweet potato and the quality of RFEP chips. The analysis of cell microstructure, conductivity, and rheology revealed that higher freezing temperatures and more freezing times resulted in increased damage to the cellular structure, leading to greater cell membrane permeability and decreased cell wall stiffness. However, excessive damage to cellular structure caused tissue structure to collapse. Compared with the control group (4 °C), the RFEP sample pre-frozen once at -40 °C had a 47.13 % increase in puffing ratio and a 61.93 % increase in crispness, while hardness decreased by 23.44 % (p < 0.05). There was no significant change in anthocyanin retention or color difference. X-ray microtomography demonstrated that the RFEP sample pre-frozen once at -40 °C exhibited a more homogeneous morphology and uniform pore distribution, resulting in the highest overall acceptability. In conclusion, freezing pre-treatment before RFEP can significantly enhance the puffing quality, making this an effective method for preparing oil-free puffing products for fruits and vegetables.
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Affiliation(s)
- Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yurui Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Tong Liu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Hongfei Fu
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China.
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shanxi 712100, China; School of Food Science, Henan Institute of Science and Technology, 90 Eastern Hualan Avenue, Xinxiang 453003, China.
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6
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Xian M, Bi J, Hu L, Xie Y, Zhao Y, Jin X. Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties. J Texture Stud 2024; 55:e12830. [PMID: 38581175 DOI: 10.1111/jtxs.12830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 03/12/2024] [Accepted: 03/14/2024] [Indexed: 04/08/2024]
Abstract
Freezing and blanching are essential processing steps in the production of frozen yellow peaches, inevitably leading to texture softening of the fruit. In this study, the synergistic mechanism of stem blanching, freezing conditions (-20°C, -40°C, -80°C, and liquid nitrogen [-173°C]), and sample sizes (cubes, slices, and half peaches) on macroscopic properties of texture, cellular structure, and ice crystal size distribution of frozen yellow peaches were measured. Blanching enhanced the heat and mass transfer rates in the subsequent freezing process. For nonblanched samples, cell membrane integrity was lost at any freezing rate, causing a significant reduction in textural quality. Slow freezing further exacerbated the texture softening, while the ultra-rapid freezing caused structural rupture. For blanched samples, the half peaches softened the most. The water holding capacity and fracture stress were not significantly affected by changes in freezing rate, although the ice crystal size distribution was more susceptible to the freezing rate. Peach cubes that had undergone blanching and rapid freezing (-80°C) experienced 4% less drip loss than nonblanched samples. However, blanching softened yellow peaches more than any freezing conditions. The implementation of uniform and shorter duration blanching, along with rapid freezing, has been proven to be more effective in preserving the texture of frozen yellow peaches. Optimization of the blanching process may be more important than increasing the freezing rate to improve the textural quality of frozen yellow peaches.
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Affiliation(s)
- Meilin Xian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Lina Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yitong Xie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yinuo Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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7
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van der Sman R, Schenk E. Causal factors concerning the texture of French fries manufactured at industrial scale. Curr Res Food Sci 2024; 8:100706. [PMID: 38435276 PMCID: PMC10909613 DOI: 10.1016/j.crfs.2024.100706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024] Open
Abstract
In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food & Biobased Research, Wageningen University & Research, the Netherlands
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8
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Yuan T, Zhao X, Zhang C, Xu P, Li X, Zhang Z, Yang J, Liu Y, He Y. Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe. Food Sci Nutr 2023; 11:4073-4083. [PMID: 37457189 PMCID: PMC10345736 DOI: 10.1002/fsn3.3396] [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: 02/07/2023] [Revised: 04/10/2023] [Accepted: 04/17/2023] [Indexed: 07/18/2023] Open
Abstract
To overcome problems of browning and crusting during the pretreatment process and provide theoretical guidance for cantaloupe convection drying at 80°C, the effects of blanching (BL) and ultrasonic (US) treatments were examined. The effects of various BL (5, 10, and 15 s) and US (10, 20, 30, and 40 min) durations on convection drying were tested. The moisture ratio, drying rate, moisture effective diffusivity, color, browning, nuclear magnetic resonance characteristics, and texture were assessed. Compared with the control group, the maximal decreases in the drying time of BL and US pretreatment groups were 40% and 33.3%, respectively. BL and US pretreatments significantly increased the effective diffusion coefficient and shortened the drying time because of the destruction of the cell structure. Low-field nuclear magnetic resonance analysis showed that free water is mainly lost during the initial drying stage, while solidified water is mainly lost during middle and late stages. According to the results of magnetic resonance imaging, the moisture distribution shows that cavitation from US acts on internal tissue, while BL disrupts the structure of external tissue. Texture data define the area enclosed by SC-D as uniform. After BL and US pretreatment, the hardness of dried cantaloupe decreased and the uniformity increased significantly. The best pretreatment process for cantaloupe at 80°C was 10 min of US. These findings provide a reference for testing in the industrial production of dried cantaloupe and are deeply relevant for practice.
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Affiliation(s)
- Tiejian Yuan
- College of Electromechanical EngineeringQingdao University of Science and TechnologyQingdaoChina
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Xiaoyan Zhao
- Key Laboratory of Vegetable Postharvest ProcessingMinistry of Agriculture and rural affairsBeijingChina
| | - Chao Zhang
- Key Laboratory of Vegetable Postharvest ProcessingMinistry of Agriculture and rural affairsBeijingChina
| | - Peng Xu
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
- Xi'an Jiaotong UniversityXi'anChina
| | - Xiaoqiong Li
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Zhentao Zhang
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Junling Yang
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Yaoyang Liu
- Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd.NanchangChina
| | - Yan He
- College of Electromechanical EngineeringQingdao University of Science and TechnologyQingdaoChina
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Guo X, Hao Q, Qiao X, Li M, Qiu Z, Zheng Z, Zhang B. An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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10
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Impact of pre-treatment methods on the drying kinetics, product quality, and energy consumption of electrohydrodynamic drying of biological materials. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2023]
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11
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Poojitha P, Athmaselvi KA. Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:845-855. [PMID: 36908373 PMCID: PMC9998802 DOI: 10.1007/s13197-020-04676-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/01/2020] [Accepted: 07/31/2020] [Indexed: 11/28/2022]
Abstract
This study aims to perform an optimization of process parameter for ohmic blanching of garlic to focus on the drying characteristics of the garlic powder at different temperatures. Comparative analyses on physicochemical and functional properties of differentially blanched garlic powder are carried out. The browning intensity was found to be lesser in garlic with ohmically blanched at 26.66 V/cm for 30 s. Process optimization was carried using different thin layer models, out of which Midilli-Kucuck was found to best fit model (R 2 = 0.9954). Rate of drying was significantly higher in ohmically blanched garlic compared to conventional blanching. Obtained garlic powder by differential blanching methods was analyzed for physicochemical and functional attributes specifically; diallyl disulphide content was retained up to 945.8 mg/kg, 928.7 mg/kg and 667.6 mg/kg, respectively.
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Affiliation(s)
- P. Poojitha
- Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu 603203 India
| | - K. A. Athmaselvi
- Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu 613005 India
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12
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Ultrasound-assisted probiotics fermentation suspension treatment under mild heat to improve the storage quality of freshly cut lotus root. Food Chem 2022; 397:133823. [DOI: 10.1016/j.foodchem.2022.133823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/15/2022] [Accepted: 07/27/2022] [Indexed: 01/01/2023]
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13
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Li M, Hu J, Yang M, Yang J, Zhang Q, Zubarev YA, Zhao W, Bi Y. Quality Attributes and Dielectric Properties of Sea Buckthorn Berries under Differing Freezing Regimes and Their Interrelationships. Foods 2022; 11:foods11233825. [PMID: 36496633 PMCID: PMC9739572 DOI: 10.3390/foods11233825] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/24/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
Fruit quality attributes interrelate with their dielectric properties, but such interrelationships in sea buckthorn berries under differing freezing regimes remain uninvestigated. Sea buckthorn (Hipophae rhamnoides L., cv. Shenqiuhong) berries were frozen at different temperatures (-13, -30, -35 and -40 °C) and stored for different periods (15, 30, 45, 60, 75 and 90 d). Seven quality attributes and nine dielectric parameters were measured to evaluate the effect of different frozen storage regimes on those attributes and parameters. The results showed that shorter time and lower temperature contributed to the preservation of berries quality. The dielectric parameters values increased with decreasing temperature and with the increase of freezing duration. The quality prediction models were established by the principal component analysis of the dielectric properties at characteristic frequency. The results are expected to provide a way to evaluate quality of frozen sea buckthorn berries by dielectric properties.
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Affiliation(s)
- Moruo Li
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jingming Hu
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Mei Yang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Jinfa Yang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qianglin Zhang
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Yury A. Zubarev
- Federal Altai Scientific Center of Agro-Biotechnologies, 35 Nauchniy Gorodok, Barnaul 656910, Russia
| | - Wuyun Zhao
- College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Correspondence: (W.Z.); (Y.B.); Tel.: +86-931-7631113 (Y. B)
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
- Correspondence: (W.Z.); (Y.B.); Tel.: +86-931-7631113 (Y. B)
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14
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Gong W, Zhao X, Manickam S, Liu X, Li D, Han Y, Kiani H, Feng C, Tao Y. Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Using pulsed magnetic fields to improve the quality of frozen blueberry: A bio-impedance approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Astashev ME, Konchekov EM, Kolik LV, Gudkov SV. Electric Impedance Spectroscopy in Trees Condition Analysis: Theory and Experiment. SENSORS (BASEL, SWITZERLAND) 2022; 22:8310. [PMID: 36366006 PMCID: PMC9658313 DOI: 10.3390/s22218310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 06/16/2023]
Abstract
Electric impedance spectroscopy is an alternative technology to existing methods that shows promising results in the agro-food industry and plant physiology research. For example, this technology makes it possible to monitor the condition of plants, even in the early stages of development, and to control the quality of finished products. However, the use of electric impedance spectroscopy is often associated with the need to organize special laboratory conditions for measurements. Our aim is to extract information about the state of health of the internal tissues of a plant's branches from impedance measurements. Therefore, we propose a new technique using the device and model developed by us that makes it possible to monitor the condition of tree branch tissues in situ. An apple tree was chosen as the object under study, and the dependence of the impedance of the apple tree branch on the signal frequency and branch length was analyzed. The change in the impedance of an apple tree branch during drying was also analyzed. It was shown that, when a branch dries out, the conductivity of the xylem mainly decreases. The developed technique was also applied to determine the development of the vascular system of an apple tree after grafting. It was shown that the processing of the scion and rootstock sections with the help of cold atmospheric plasma and a plasma-treated solution contributes to a better formation of graft unions.
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17
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Zongo PA, Khalloufi S, Mikhaylin S, Ratti C. Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango. Foods 2022; 11:foods11172551. [PMID: 36076739 PMCID: PMC9455069 DOI: 10.3390/foods11172551] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022] Open
Abstract
Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain. In this present study, pretreatments of freeze-thawing (freezing at −36 °C for 2 weeks and thawing at 4 °C for 24 h) and pulsed electric field (1 kV/cm, 10 and 30 pulse numbers), were applied to mango 1 cm-thickness slices prior to osmotic dehydration conducted at 40 °C for 4 h. Three different 60 °Brix agave syrup solutions with or without added polysaccharides (inulin or xanthan gum) were used in the osmotic dehydration operation. Water loss (WL), sugar gain (SG) and microstructure images were used to compare the effects of pretreatments on mango osmotic dehydration efficiency. Results indicated that pulsed electric field (PEF) pretreatment increased slightly WL during osmotic dehydration, contrary to freeze-thawing (F-T), which for most cases led to a decrease. As for solids uptake, due to higher damage induced by F-T to mango tissue, SG was higher than for fresh and PEF pretreated mangoes. Using xanthan gum as additive to agave syrup solution, helped to decrease sugar uptake in frozen-thawed mango due to an increase in solution viscosity. A similar WL/SG ratio was obtained with frozen-thawed mango in solution with xanthan gum. Therefore, in the case of frozen-thawed mango, it is recommended to use an osmotic solution with high viscosity to obtain low sugar uptake in the final product. The novelty of this contribution is twofold: (i) using pretreatments (F-T or PEF) to minimize sugar uptake during osmotic dehydration, and (ii) using agave syrup with added polysaccharides to enrich final product with inulin.
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Affiliation(s)
- Pingdwendé Assana Zongo
- Food Science Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Seddik Khalloufi
- Soils and Agri-Food Engineering Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Sergey Mikhaylin
- Food Science Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Cristina Ratti
- Soils and Agri-Food Engineering Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
- Correspondence: ; Tel.: +1-418-656-2131; Fax: +1-418-656-3723
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18
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Comparative study of pretreatment on microwave drying of Gala apples (Malus pumila): Effect of blanching, electric field and freezing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Yao Y, Zhang B, Zhou L, Wang Y, Fu H, Chen X, Wang Y. Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02856-7] [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]
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20
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Effects of radiofrequency blanching on lipoxygenase inactivation, physicochemical properties of sweet corn (Zea mays L.), and its correlation with cell morphology. Food Chem 2022; 394:133498. [PMID: 35728473 DOI: 10.1016/j.foodchem.2022.133498] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 05/19/2022] [Accepted: 06/14/2022] [Indexed: 11/22/2022]
Abstract
This study investigated the effects of radiofrequency (RF) and boiling-water (BW) blanching on lipoxygenase (LOX) activity, physicochemical properties, and changes in the cellular morphology of sweet corn kernels. First, a speed-adjustable device was introduced to rotate the sample for improving heating uniformity. Then, the maximum RF heating rate and uniform temperature distribution of samples were obtained under 160 mm electrode gap, 120 g sample weight, and 14 r/min rotating speed. With increased RF heating temperature ranging from 50 °C to 80 °C, the residual activity of LOX significantly decreased to 4.68%. Samples blanched by RF treatment maintained better color, texture, and nutrient content than those by BW when similar levels of enzyme inactivation were achieved. Micrographs also showed the cells were increasingly damaged with increased RF heating temperature, whereas the cells were damaged much more severely when treated with BW. Besides, microscopic destruction of cells also explains the changes in physicochemical properties.
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21
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Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure. Food Chem 2022; 393:133335. [DOI: 10.1016/j.foodchem.2022.133335] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/18/2022] [Accepted: 05/26/2022] [Indexed: 12/27/2022]
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22
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Monitoring Freeze-Damage in Grapefruit by Electric Bioimpedance Spectroscopy and Electric Equivalent Models. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Grapefruit is a cold-sensitive citrus fruit, and freezing can spoil the harvest when the fruit is still on the tree and even later during manufacturing and transport due to inappropriate postharvest management. This study performed a specific Electric Impedance Spectroscopy (EIS) analysis and statistical data treatment to obtain an EIS and Artificial Neural Networks (ANN)-based model for early freeze-damage detection in grapefruit showing a Correct Correlation Rate of 100%. Additionally, Cryo-Field Emission Scanning Electron Microscopy observations were conducted on both fresh and frozen/thawed samples, analyzing the different impedance responses in order to understand the biological changes in the tissue. Finally, a modified Hayden electric equivalent model was parameterized to simulate the impedance response electrically and link the electric behavior of biological tissue to the change in its properties due to freezing. The developed technique is introduced as an alternative to the traditional ones, as it is fast, economic, and easy to carry out.
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23
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Chao E, Li J, Fan L. Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments. Food Chem 2022; 384:132496. [PMID: 35245751 DOI: 10.1016/j.foodchem.2022.132496] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/11/2022] [Accepted: 02/15/2022] [Indexed: 11/17/2022]
Abstract
Effects of blanching (BL), ultrasound (US) and freeze-thawing (FT) pretreatments prior to far-infrared drying (FIRD) on drying characteristics, water distribution, and quality parameters of seed-used pumpkin (SUP) slices were investigated in this study. US, BL and FT pretreatments significantly accelerated drying rate due to the destruction of cell structure. Modified Page model was the fittest model for predicting the FIRD process. Low field nuclear magnetic resonance (LF-NMR) results revealed that T2 distribution curves of all pretreated samples moved rapidly to the positive x-axis direction, indicating an increase in the rate of water migration. The color of US-FIRD was closer to fresh SUP. BL-FIRD exhibited the highest free polyphenols content (241.28 ± 1.11 mg GAE/100 g DW) and total carotenoids content (129.69 ± 2.49 μg/ g DW), increasing by 45% and 34% respectively compared to the untreated sample.
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Affiliation(s)
- Erpeng Chao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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24
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Kim DH, Shin DM, Lee JH, Kim YJ, Han SG. Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky. Food Sci Anim Resour 2022; 42:98-110. [PMID: 35028577 PMCID: PMC8728507 DOI: 10.5851/kosfa.2021.e66] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/12/2021] [Accepted: 11/18/2021] [Indexed: 11/06/2022] Open
Abstract
Meat jerky is a type of meat snack with a long shelf life, light weight, and
unique sensory properties. However, meat jerky requires a long manufacturing
time, resulting in high energy consumption. In this study, beef jerky was
prepared by injecting different concentrations of brine at different hot-air
drying times (0–800 min). When the brine injection levels were increased
to 30%, the drying characteristics of beef jerky, such as drying time and
effective moisture diffusivity, were significantly improved owing to the
relatively high water content and the formation of porous structures. The
physicochemical properties (e.g. meat color, porosity, shear force, and volatile
basic nitrogen) of the beef jerky injected with 30% brine were improved owing to
the shortened drying time. Scanning electron microscopy images showed that the
beef jerky structure became porous and irregular during the brine injection
process. Our novel processing technique for manufacturing beef jerky leads to
improved quality characteristics and shortened drying times.
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Affiliation(s)
- Dong Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Food Research Team, Meat Bank Corporation, Incheon 22650, Korea
| | - Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Jung Hoon Lee
- Food Research Team, Meat Bank Corporation, Incheon 22650, Korea
| | - Yea Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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25
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Zhang L, Yu X, Arun S M, Zhou C. Effect of freeze-thaw pretreatment combined with variable temperature on infrared and convection drying of lotus root. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Arteaga H, Robleto-Martinez E, Carolina de Sousa Silva A, Souto S, Batista J, Xavier Costa EJ. Postharvest freezing process assessment of the blueberry structure in three acts: Bioimpedance, color, and granulometry analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112237] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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27
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Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111827] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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28
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Simsek M, Süfer Ö. Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries (
Prunus avium
L. stark gold). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Meric Simsek
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
| | - Özge Süfer
- Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey
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29
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Rojas ML, Gomes BDO, Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Augusto PED. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13822] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Meliza Lindsay Rojas
- Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN) Trujillo Peru
| | - Bruna de Oliveira Gomes
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Gisandro Reis Carvalho
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Karoline Costa Santos
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Jaqueline Souza Guedes
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
| | - Bruna Sousa Bitencourt
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
- Department of Food Science (DCA) Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri‐food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP) Piracicaba São Paulo Brazil
- Food and Nutrition Research Center (NAPAN) University of São Paulo (USP) São Paulo São Paulo Brazil
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30
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Oshima T, Kato K, Imaizumi T. Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111094] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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31
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Ramírez-Pulido B, Bas-Bellver C, Betoret N, Barrera C, Seguí L. Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.654313] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.
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32
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Qiu Y, Bi J, Jin X, Hu L, Lyu J, Wu X. An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein. Food Chem 2021; 351:129230. [PMID: 33626468 DOI: 10.1016/j.foodchem.2021.129230] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 11/29/2022]
Abstract
Water holding capacity (WHC) is an important factor for the evaluation of rehydrated shiitake mushroom as WHC largely affects sensory attributes. Here, WHC of the rehydrated shiitake mushroom as affected by different hot-air drying temperature was investigated from aspects of cell membrane integrity, status of cell wall fibrous material and protein denaturation. Among the three factors, protein denaturation played the most important role to affect the WHC of rehydrated mushroom as protein denaturation was closely related to the maintenance of porous structure after rehydration. Effect of status of the cell wall fibrous material to the WHC changes was relatively weak and was largely correlated to the WHC changes at high temperature (>80 °C). Cell membrane was unlikely to contribute to WHC changes of the rehydrated shiitake mushroom due to the loss of integrity.
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Affiliation(s)
- Yang Qiu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key, Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key, Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key, Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Lina Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key, Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key, Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) / Key, Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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33
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Liu YY, Lv WQ, Lin RH, Li D, Wang LJ. Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0207] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Abstract
This study was to investigate the effect of different drying methods on the drying kinetics, physical properties, and bioactivity of Platycodon grandiflorum (PG). Four drying methods were employed to conduct the dehydrated process, namely, hot air drying (AD), vacuum drying (VD), microwave hot airflow rolling-bed drying (MHARD), and pulse-spouted microwave vacuum drying (PSMVD). PSMVD showed the highest drying rate among four drying methods based on the result of fitting first-order reaction model. And PSMVD-dried product showed higher rehydration ratio and better mechanical properties, suggesting a better rehydration characteristic. In addition, considering the content of Platycodin D, PSMVD is a promising drying technology for the dehydration of PG.
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Affiliation(s)
- Yuan-Yuan Liu
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R and D Center for Non-food Biomass, China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing , 100083, China
| | - Wei-Qiao Lv
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R and D Center for Non-food Biomass, China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing , 100083, China
| | - Ruo-Hui Lin
- Department of Chemical Engineering , Monash University , 18 Alliance Lane , Clayton , VC 3800, Australia
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R and D Center for Non-food Biomass, China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing , 100083, China
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University , Beijing , China
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34
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Xu X, Zhang L, Feng Y, Zhou C, Yagoub AEA, Wahia H, Ma H, Zhang J, Sun Y. Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product. ULTRASONICS SONOCHEMISTRY 2021; 70:105300. [PMID: 32763750 PMCID: PMC7786574 DOI: 10.1016/j.ultsonch.2020.105300] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/07/2020] [Accepted: 07/29/2020] [Indexed: 05/06/2023]
Abstract
Vacuum freeze-drying is a new and high technology on agricultural product dehydrating dry, but it faces the high cost problem caused by high energy consumption. This study investigated the effect of ultrasound (US), freeze-thawing (including the freeze-air thawing (AT), freeze-water thawing (WT), freeze-ultrasound thawing (UST), and freeze-air ultrasound thawing (AT + US)) pretreatments on the vacuum freeze-drying efficiency and the quality of dried okra. The results indicated that the application of ultrasound and different freeze-thawing pretreatments reduced the drying time by 25.0%-62.50% and the total energy consumption was 24.28%-62.35% less. The AT pretreatment reduced the time by of okra slices by 62.50% and the total energy consumption was 62.35% less. The significant decrease in drying time was due to a change in the microstructure caused by pretreatment. Besides, the okra pretreated with the US retained most of the quality characteristics (flavor, color, hardness, and frangibility) among all methods, while, AT + US had the most changeable characteristics in quality, which is deprecated in our study. The okra pretreated with the US and AT, separately, had the best dry matter content loss (9.008%, 5.602%), lower chlorophyll degradation (5.05%, 5.44% less), and higher contents of total phenolics, total flavonoids, and pectin, with strong antioxidant capacity, compared to other methods. The pretreatments did not have a large effect on the functional groups and the structure of pectin, but slightly affected the viscosity. It can be concluded that AT and US pretreatment methods are better than others.
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Affiliation(s)
- Xin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yabin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China; School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China.
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Jin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yanhui Sun
- School of Biological and Food Engineering, Chuzhou University, Chuzhou 239000, People's Republic of China
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35
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Prawiranto K, Carmeliet J, Defraeye T. Identifying in silico how microstructural changes in cellular fruit affect the drying kinetics. SOFT MATTER 2020; 16:9929-9945. [PMID: 33030498 DOI: 10.1039/d0sm00749h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Convective drying of fruits leads to microstructural changes within the material as a result of moisture removal. In this study, an upscaling approach is developed to understand and identify the relation between the drying kinetics and the resulting microstructural changes of apple fruit, including shrinkage of cells without membrane breakage (free shrinkage) and with membrane breakage (lysis). First, the effective permeability is computed from a microscale model as a function of the water potential. Both temperature dependency and microstructural changes during drying are modeled. The microscale simulation shows that lysis, which can be induced using various pretreatment processes, enhances the tissue permeability up to four times compared to the free shrinkage of the cells. Second, via upscaling, macroscale modeling is used to quantify the impact of these microstructural changes in the fruit drying kinetics. We identify the formation of a barrier layer for water transport during drying, with much lower permeability, at the tissue surface. The permeability of this layer strongly depends on the dehydration mechanism. We also quantified how inducing lysis or modifying the drying conditions, such as airspeed and relative humidity, can accelerate the drying rate. We found that inducing lysis is more effective in increasing the drying rate (up to 26%) than increasing the airspeed from 1 to 5 m s-1 or decreasing the relative humidity from 30% to 10%. This study quantified the need for including cellular dehydration mechanisms in understanding fruit drying processes and provided insight at a spatial resolution that experiments almost cannot reach.
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Affiliation(s)
- Kevin Prawiranto
- Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland.
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36
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Shen G, Zhang L, Hu T, Li Z, Chen A, Zhang Z, Wu H, Li S, Hou X. Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110157] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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37
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Shi Y, Chen G, Chen K, Chen X, Hong Q, Kan J. Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid. Food Chem 2020; 342:128359. [PMID: 33092919 DOI: 10.1016/j.foodchem.2020.128359] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 09/08/2020] [Accepted: 10/07/2020] [Indexed: 11/18/2022]
Abstract
In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in the star anise volatile oil (TA-O)) and flavor components of star anise (Illicium verum Hook.f.), we tested five different methods (hot air drying (HAD), heat pump drying (HPD), far infrared radiation drying (FIRD), microwave drying (MD), and sun drying (SD)) with or without blanching to dry fresh star anise. Results showed MD had a shorter drying time than others, as well as the highest SA content (125.56 mg/g d.b.). HPD sample exhibited higher VO content (12.27% d.b.) and TA-O (113.30 mg/g d.b.) than those dried with other methods. HPD can improved the dominant flavor compounds of star anise, including trans-anethole (4165.46 mg/100 g d.b.), estragole (176.50 mg/100 g d.b.), linalool (280.69 mg/100 g d.b.), and (+)-limonene (471.18 mg/100 g d.b.). Samples treated with HPD-B had the highest comprehensive score (4.59) in the flavor principal component analysis. Therefore, HPD was more suitable for star anise drying as it maintaining quality. The better quality (higher flavor quality and better appearance) was found in HPD-B.
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Affiliation(s)
- Yue Shi
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Guangjing Chen
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, PR China
| | - Kewei Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Xuhui Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Qingyue Hong
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.
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38
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Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices. Food Chem 2020; 324:126883. [DOI: 10.1016/j.foodchem.2020.126883] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 04/12/2020] [Accepted: 04/19/2020] [Indexed: 02/03/2023]
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39
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Transport phenomena and their effect on microstructure of frozen fruits and vegetables. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Miao X, Tao Y, Shi Y, Law CL, Han Y, Li D, Xie G, Xu Y. Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging. Food Chem 2020; 308:125573. [DOI: 10.1016/j.foodchem.2019.125573] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 09/16/2019] [Accepted: 09/19/2019] [Indexed: 12/30/2022]
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42
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Piskov S, Timchenko L, Grimm WD, Rzhepakovsky I, Avanesyan S, Sizonenko M, Kurchenko V. Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms ( Pleurotus Ostreatus). Foods 2020; 9:foods9020160. [PMID: 32046069 PMCID: PMC7074390 DOI: 10.3390/foods9020160] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 01/27/2020] [Accepted: 02/01/2020] [Indexed: 02/07/2023] Open
Abstract
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper. The content of secondary metabolites, the peptide profile, and the antioxidative effect and ACE inhibitory activity of dry mushrooms were investigated in vitro, simulating the process of gastrointestinal digestion. X-ray microtomography has confirmed that structure of lyophilic and sun-dried mushrooms is dominated by open pores, and in mushrooms dried with hot air and microwave, closed pores. Experiments have shown that the conditions of freeze drying and sun drying of Pleurotus ostreatus provide a higher rehydration capacity of dried mushrooms. The maximum activity of radical absorption of the oyster mushroom after microwave drying was observed. The iron restoring capacity of the mushrooms is maximally maintained with microwave drying and hot-air drying. The properties of the antioxidant product with an emphasis on the high activity of inhibiting lipid oxidation of the mushroom maximized after drying in the sun. Mushrooms dried lyophilically and in the sun showed the highest ACE inhibitory activity.
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Affiliation(s)
- Sergey Piskov
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Lyudmila Timchenko
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Wolf-Dieter Grimm
- Periodontology, School of Dentistry, Faculty of Health, Witten/Herdecke University, A.-Herrhausen-Street 50, 58448 Witten, Germany
- Correspondence: ; Tel.: +49-233-9911-160
| | - Igor Rzhepakovsky
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Svetlana Avanesyan
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Marina Sizonenko
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
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43
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Koide S, Yoneyama A, Orikasa T, Uemura M. Assessing the supercooling of fresh-cut onions at −5°C using electrical impedance analysis. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyz044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
We supercooled fresh-cut onion at −5°C for 12 h. After supercooling, the electric impedance properties of the samples were evaluated by electrical impedance spectroscopy over the frequency range of 42 Hz − 5 MHz. The time-temperature profiles of samples indicated that the freezing point and supercooling point were −2.3°C ± 0.7°C and −6.9°C ± 1.0°C, respectively. The results indicated that 34 of the 36 supercooled samples exhibited a definite circular arc in the Cole-Cole plot, which suggested that the cell membrane remained intact during supercooling. In the other two samples which did not exhibit a definite circular arc, the cell membrane had sustained serious damage during supercooling. Furthermore, there was large difference in drip loss percentage between supercooled samples exhibited a definite circular arc in the Cole-Cole plot and samples not exhibiting a definite circular arc. Our results suggest that fresh-cut onions can be supercooled at −5°C.
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Affiliation(s)
- Shoji Koide
- Faculty of Agriculture, Iwate University, Morioka, Japan
| | - Ami Yoneyama
- Faculty of Agriculture, Iwate University, Morioka, Japan
| | | | - Matsuo Uemura
- Faculty of Agriculture, Iwate University, Morioka, Japan
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44
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Amanor‐Atiemoh R, Zhou C, Abdullaleef Taiye M, Sarpong F, Wahia H, Amoa‐Owusu A, Ma H, Chen L. Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13347] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Cunshan Zhou
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- School of Biological and Food EngineeringChuzhou University Chuzhou China
- Jiangsu Marine Resources Development Research Institute Lianyungang China
| | | | - Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR)Oil Palm Research Institute, Value Addition Division Kusi Ghana
| | - Hafida Wahia
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Abigail Amoa‐Owusu
- Council for Scientific and Industrial Research (CSIR)Crop Research Institute Kumasi Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Li Chen
- Jiangsu Marine Resources Development Research Institute Lianyungang China
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45
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Wang H, Liu C, Xue Y, Li D. Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haiou Wang
- School of Food Science Nanjing Xiaozhuang University Nanjing P.R. China
| | - Chunju Liu
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
| | - Youlin Xue
- College of Light Industry Liaoning University Shenyang P.R. China
| | - Dajing Li
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China
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46
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Piskov S, Timchenko L, Rzhepakovsky I, Avanesyan S, Bondareva N, Sizonenko M, Areshidze D. Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-375-386] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Oyster mushroom (Pleurotus ostreatus L.) is a valuable food product. It possesses an antiatherogenic potential, which has to be preserved during processing. The paper features the production of oyster mushroom sublimates. It focuses on such pre-treatment conditions as grinding, disinfection, and cryostabilisation, and their effect on the antiatherogenic potential of oyster mushrooms. A set of in vitro experiments was performed to measure the levels of lovastatin and antioxidant, catalase, anti-inflammatory, and thrombolytic properties. Various pre-treatment conditions proved to produce different effects on the biological activity of the freeze-dried oyster mushroom product. The best results were obtained after the mushrooms were reduced to pieces of 0.5 cm, underwent UV disinfection, blanched, treated with hot air, and cryostabilised with a 1.5% apple pectin solution. The best conditions for the antioxidant properties included ozonation, UV disinfection, and cryoprotection with pectin. The critical conditions for the antioxidant properties included homogenisation, blanching, and cryostabilisation with 10% solutions of sucrose and lactose. The catalase properties did not depend on the degree of grinding and were most pronounced after ozonation. The optimal conditions for the anti-inflammatory properties included UV disinfection and cryostabilisation with lactose. Ozonation proved to be critical for anti-inflammatory properties. The optimal conditions for thrombolytic properties included ozonation and cryoprotection with a 5% sorbitol solution, while hot air disinfection proved critical. Therefore, the research provided an experimental substantiation for individual pre-treatment conditions or their combinations that turn sublimated oyster mushrooms into a valuable functional product with antiatherogenic properties.
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47
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Ochandio Fernández A, Olguín Pinatti CA, Masot Peris R, Laguarda-Miró N. Freeze-Damage Detection in Lemons Using Electrochemical Impedance Spectroscopy. SENSORS 2019; 19:s19184051. [PMID: 31546932 PMCID: PMC6767336 DOI: 10.3390/s19184051] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 07/31/2019] [Indexed: 01/30/2023]
Abstract
Lemon is the most sensitive citrus fruit to cold. Therefore, it is of capital importance to detect and avoid temperatures that could damage the fruit both when it is still in the tree and in its subsequent commercialization. In order to rapidly identify frost damage in this fruit, a system based on the electrochemical impedance spectroscopy technique (EIS) was used. This system consists of a signal generator device associated with a personal computer (PC) to control the system and a double-needle stainless steel electrode. Tests with a set of fruits both natural and subsequently frozen-thawed allowed us to differentiate the behavior of the impedance value depending on whether the sample had been previously frozen or not by means of a single principal components analysis (PCA) and a partial least squares discriminant analysis (PLS-DA). Artificial neural networks (ANNs) were used to generate a prediction model able to identify the damaged fruits just 24 hours after the cold phenomenon occurred, with sufficient robustness and reliability (CCR = 100%).
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Affiliation(s)
- Adrián Ochandio Fernández
- Escuela Técnica Superior de Ingeniería del Diseño, Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain.
| | - Cristian Ariel Olguín Pinatti
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València, Camí de Vera s/n, 46022, Valencia, Spain.
| | - Rafael Masot Peris
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València, Camí de Vera s/n, 46022, Valencia, Spain.
| | - Nicolás Laguarda-Miró
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Unidad Mixta Universitat Politècnica de València - Universitat de València, Camí de Vera s/n, 46022, Valencia, Spain.
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48
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Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02340-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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49
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Gong C, Zhang H, Yue J, Miao Y, Jiao S. Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102181] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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50
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Liu B, Fan X, Shu C, Zhang W, Jiang W. Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13890] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Bangdi Liu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Xinguang Fan
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Chang Shu
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Wanli Zhang
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering; China Agricultural University; Beijing P. R. China
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