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Akbar U, Singh J, Rasane P, Nanda V, Basak A, Assouguem A, Ullah R, Ali EA, Kaur S. Effect of different blanching methods on kinetics of physico-chemical, functional properties, and enzyme inactivation in baby corn. Heliyon 2024; 10:e36964. [PMID: 39286177 PMCID: PMC11402913 DOI: 10.1016/j.heliyon.2024.e36964] [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: 04/09/2024] [Revised: 08/21/2024] [Accepted: 08/26/2024] [Indexed: 09/19/2024] Open
Abstract
Baby corn, characterized by its high water activity and elevated respiration rate, poses a formidable obstacle to prolonged storage under standard ambient conditions and necessitates specialized treatments for transportation to distant locations. One of the primary postharvest challenges associated with baby corn is the occurrence of brown pigment formation because of enzymatic browning at the apex of its immature ovules, cut surfaces, and silk attached to the young ears. The present study was undertaken to investigate the effect of different blanching treatments on peroxidase inactivation, physicochemical properties, and functional properties of baby corn. The treatments applied were hot water blanching (HWB) at temperatures ranging from 70°C to 90 °C for 30-240 s, steam blanching (SB) for 30-240 s, and microwave blanching (MWB) at power levels of 360 W-900 W for 30-300 s. Results indicated that 90 % peroxidase enzyme inactivation occurred under different methods as 90 °C for 60 s for HWB, 100 °C for 60 s for SB, and 540 W for 30 s for MWB. These blanching methods have shown significant effects on the properties under investigation. MWB demonstrated the highest retention of ascorbic acid (94.15 %) and minimal color changes (ΔE = 5.72) in comparison to hot water and steam blanching. Similarly, the result for total flavonoid content for 540 W, 90 °C and 100 °C for 30, 60, and 60 s were found to be 3.01,1.99 and 2.10 mg QE/100g, phenols 48.98, 47.99 and 48.03 mg GAE/100g and DPPH (%) 42.55, 34.20 and 37.08 % respectively. The findings suggest that microwave blanching of baby corn at 540 W for 30 s holds promise to inactivate the peroxidase enzyme with better retention of physicochemical and functional properties.
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Affiliation(s)
- Ubaida Akbar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144003, Punjab, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144003, Punjab, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144003, Punjab, India
| | - Vikas Nanda
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Distt. Sangrur, Punjab, India
| | - Achyuta Basak
- Department of Genetics and Plant Breeding, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar, West Bengal, 736165, India
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, PO. box 2202 Imouzzer street, Fez, 30000, Morocco
- Department of Plant Protection and Environment, National School of Agriculture, Km.10, Route Haj Kaddour, B.P.S/40, Meknes, 50001, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Essam A Ali
- Department of Pharmaceutical Chemistry, College of Pharmacy King Saud University Riyadh Saudi Arabia, Riyadh, Saudi Arabia
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144003, Punjab, India
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Wu Y, Liu Y, Jia Y, Feng CH, Zhang H, Ren F, Zhao G. Effects of thermal processing on natural antioxidants in fruits and vegetables. Food Res Int 2024; 192:114797. [PMID: 39147492 DOI: 10.1016/j.foodres.2024.114797] [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: 03/26/2024] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
Research on the content of polyphenolic compounds in fruits and vegetables, the extraction of bioactive compounds, and the study of their impact on the human body has received growing attention in recent years. This is due to the great interest in bioactive compounds and their health benefits, resulting in increased market demand for natural foods. Bioactive compounds from plants are generally categorized as natural antioxidants with health benefits such as anti-inflammatory, antioxidant, anti-diabetic, anti-carcinogenic, etc. Thermal processing has been used in the food sector for a long history. Implementing different thermal processing methods could be essential in retaining the quality of the natural antioxidant compounds in plant-based foods. A comprehensive review is presented on the effects of thermal blanching (i.e., hot water, steam, superheated steam impingement, ohmic and microwave blanching), pasteurization, and sterilization and drying technologies on natural antioxidants in fruits and vegetables.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao-Hui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Guoping Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper ( Capsicum annuum). Foods 2023; 12:2468. [PMID: 37444206 DOI: 10.3390/foods12132468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
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Affiliation(s)
- Milica Lučić
- Innovation Center of the Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Nebojša Potkonjak
- Vinča Institute of Nuclear Sciences-National Institute of Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, Vinča, 11351 Belgrade, Serbia
| | | | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | | | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Miona Belović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivan Zlatanović
- Faculty of Mechanical Engineering, University of Belgrade, Kraljice Marije 16, 11120 Belgrade, Serbia
| | - Vladimir Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Antonije Onjia
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
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Zhang H, Pu J, Liu H, Wang M, Du Y, Tang X, Luo X, Wang Y, Deng Q. Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage. Int J Mol Sci 2023; 24:10541. [PMID: 37445735 DOI: 10.3390/ijms241310541] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/07/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Sichuan is the China's leading producer of loquat, with the largest cultivation area and yield ranked first in China. Loquat is a seasonal fruit highly appreciated by consumers; however, the fruit is prone to browning and lignification after harvest, affecting its storage quality. The effects of L-Cysteine (L-Cys, 0.01, 0.05, 0.1, 0.2%) and γ-aminobutyric acid (GABA, 0.025, 0.05, 0.075, 0.1%) on the sensory quality and antioxidant activity of loquat fruit during cold storage at 4 °C for 35 days and simulated shelf life for 5 days were investigated. The results showed that after 40 days of storage, compared with the control, 0.05% L-Cys and 0.05% GABA treatment of 'Zaozhong No. 6' loquat fruit effectively reduced the weight loss rate, browning index, decay index, respiratory rate, firmness, and lignin content and slowed the decreases in total soluble solids, soluble sugar, titratable acidityand vitamin C contents. The application of 0.05% L-Cys and 0.05% GABA significantly increased the contents of total phenols, total flavonoids, flavanols, and carotenoids; delayed the increase of relative electric conductivity, MDA, POD, and PPO activities; and significantly enhanced the activities of SOD and CAT, DPPH free radical scavenging ability, and FRAP, thereby improving antioxidant capacity. In summary, 0.05% L-Cys and 0.05% GABA treatment promotes the quality of loquat fruit after 40 days of storage, and significantly enhances antioxidant capacity, thus delaying senescence after harvest.
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Affiliation(s)
- Huifen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jing Pu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Han Liu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Miao Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Ying Du
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiaofu Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xian Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yongqing Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qunxian Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
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Geng Z, Li M, Zhu L, Zhang X, Zhu H, Yang X, Yu X, Zhang Q, Hu B. Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn ( Hippophae rhamnoides L.). Foods 2023; 12:2299. [PMID: 37372510 DOI: 10.3390/foods12122299] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber was simulated using COMSOL 6.0 software. The airflow of the drying medium in the air distribution chamber was investigated, and the accuracy of the model was verified. Given that the inlet of each drying layer in the original model had a different velocity, the velocity flow field was improved by including a semi-cylindrical spoiler. The results showed that installation of the spoiler improved the homogeneity of the flow field for various air intakes, as the highest velocity deviation ratio dropped from 26.68% to 0.88%. We found that sea buckthorn dried more rapidly after being humidified, reducing the drying time by 7.18% and increasing the effective diffusion coefficient from 1.12 × 10-8 to 1.23 × 10-8 m2/s. The L*, rehydration ratio, and vitamin C retention rate were greater after drying with humidification. By presenting this hot-air drying model as a potential high-efficiency and high-quality preservation technology for sea buckthorn, we hope to advance the development of research in the sea buckthorn drying sector.
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Affiliation(s)
- Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xiaoqiang Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Hongbo Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xianlong Yu
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
- Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
| | - Bin Hu
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
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6
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Li M, Wang Y, Wei X, Wang Z, Wang C, Du X, Lin Y, Zhang Y, Wang Y, He W, Wang X, Chen Q, Zhang Y, Luo Y, Tang H. Effects of pretreatment and freezing storage on the bioactive components and antioxidant activity of two kinds of celery after postharvest. Food Chem X 2023; 18:100655. [PMID: 37008724 PMCID: PMC10060598 DOI: 10.1016/j.fochx.2023.100655] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 03/14/2023] [Accepted: 03/18/2023] [Indexed: 03/29/2023] Open
Abstract
Celery is well liked for it medicinal functions and nutritive value. However, fresh celery is not resistant to storage, severely limiting its supply time and marketing region. In this study, the effects of pretreatment and freezing storage on the nutritional quality of two kinds of celery (Chinese celery cultivar 'Lvlin Huangxinqin' and Western celery cultivar 'Jinnan Shiqin') after postharvest were investigated. Under all treatment combinations, 120 s blanching at 60 °C and 75 s blanching at 75 °C were the most effective pretreatments for 'Lvlin Huangxinqin' and 'Jinnan Shiqin', respectively. These two pretreatments combinations effectively delayed the decline of chlorophyll and fiber content, and maintained the level of carotenoids, soluble protein, total sugars, DPPH radical scavenging, total phenols, and vitamin C during freezing storage. These findings suggest that blanching and quick-freezing treatments are beneficial to maintain the nutritional quality of two kinds of celery, which have important reference significance for the postharvest processing of celery.
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Acurio L, Salazar D, García-Segovia P, Martínez-Monzó J, Igual M. Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization. Foods 2023; 12:foods12112168. [PMID: 37297413 DOI: 10.3390/foods12112168] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/16/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were thoroughly mixed with sweet potato, mashua, and three varieties of oca flour (white, yellow, and red) in an 80:20 ratio, and a single-screw laboratory extruder was utilized to produce third-generation (3G) dried pellets. Microwave expansion was studied, and the dried 3G pellets and expanded snacks were characterized. The microwave expansion curves of the dried 3G pellets were adjusted to the Page, logarithmic, and Midilli-Kucuk models. During the characterization, the influence of the raw material composition was observed in sectional expansion, water content, water activity, water absorption, water solubility, swelling, optical and textural properties, and bioactive compounds. According to global color variation (mixture vs. expanded and dried vs. expanded) and bioactive compound analysis, the mashua suffered little chemical change or nutritional loss during the process. The extrusion process was shown to be an ideal method for manufacturing snacks from Andean tuber flours.
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Affiliation(s)
- Liliana Acurio
- G+ BioFood and Engineering Research Group, Department of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis and Río Payamino, Ambato 180150, Ecuador
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
| | - Diego Salazar
- G+ BioFood and Engineering Research Group, Department of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis and Río Payamino, Ambato 180150, Ecuador
| | | | - Javier Martínez-Monzó
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
| | - Marta Igual
- Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
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Tripathy S, Srivastav PP. Effect of dielectric barrier discharge (DBD) cold plasma-activated water pre-treatment on the drying properties, kinetic parameters, and physicochemical and functional properties of Centella asiatica leaves. CHEMOSPHERE 2023; 332:138901. [PMID: 37169095 DOI: 10.1016/j.chemosphere.2023.138901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/13/2023]
Abstract
Centella asiatica L. (CA) is a medicinal plant that gained significant commercial and research interest because of its bioactive compounds, which have functional properties such as antioxidant activity. However, it must be dried before use to improve its shelf life and prepare it for food and pharmaceutical applications. Therefore, in this investigation CA leaves were pre-treated with blanching and cold plasma activated water (CPAW), followed by recirculatory hot air and vacuum drying at 40, 50, and 60 °C. Vacuum-drying took 150-720 min, while hot-air drying took 60-180 min to dry. Page and Logarithmic models best fit for leaf drying kinetics, according to AIC, with R2 between 0.966 and 0.999 and RMSE between 0.001 and 0.069. CPAW pre-treatment increased leaf quality more than blanching in vacuum drying. Drying leaves at 40 °C boosted antioxidants (4021.462 μg TE (g dw)-1 and 3.356 mg GAEAC (g dw)-1), TPC (35.049 mg GAE (g dw)-1), and TFC (311.274 mg QE (g dw)-1) and is recommended. Vacuum-drying with CPAW pre-treatment preserved leaf microstructure better than hot-air drying. This study illuminates CA leaf drying behaviour and allow mass production without damaging bioactive components. These results could be used as a roadmap for future technological advances that will make it possible to use the bioactive components of CA in food formulation.
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Affiliation(s)
- Soubhagya Tripathy
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302, India.
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, 721302, India
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Saini R, Kaur S, Aggarwal P, Dhiman A. The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties. Front Nutr 2023; 10:1178797. [PMID: 37215207 PMCID: PMC10196190 DOI: 10.3389/fnut.2023.1178797] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023] Open
Abstract
Introduction Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. Method The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). Results For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Discussion Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.
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Affiliation(s)
- Rajni Saini
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sukhpreet Kaur
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India
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Wang Y, Zhang L, Yu X, Zhou C, Yagoub AEA, Li D. A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2187060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abu ElGasim Ahmed Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Dajing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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11
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Evaluation of dry microwave and hot water blanching on physicochemical, textural, functional and organoleptic properties of Indian gooseberry ( Phyllanthus emblica). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [PMCID: PMC9898692 DOI: 10.1007/s11694-023-01833-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Indian gooseberry (Phyllanthus emblica) is a seasonal and highly nutritious fruit with shorter shelf-life and astringent taste limiting its utilization. The enzymatic browning and flavor loss are major concerns which makes pre-processing a crucial step for further processing. In this context, dry microwave blanching (MWB) was explored as an alternative to hot-water (HW) blanching to reduce its nutrition losses particularly ascorbic acid (AA) and makes it easier for removal of seed kernel. This study focused on the effect of MW power level (200–500 W) and blanching time (50–100 s) on AA content, color attributes (L*, a*, b*), and enzymatic inhibition in Indian gooseberry. The optimized MWB conditions were 294 W MW power with 70 s blanching time providing satisfactory enzymatic inhibition (75.47%), and retention of AA (417.70 mg/100 g pulp) and color attributes (L*: 58.42, a*: 4.57, b*: 26.23). As compared to HWB (80 °C, 5 min), MWB showed least AA degradation, higher total phenolic content and softening percent with less total color difference owing to its shorter processing time and dry blanching. Quantitative descriptive analysis (QDA) demonstrated that raw and MW blanched Indian gooseberries are the most accepted, followed by HW blanched samples. MWB showed better nutrient retention than HWB with easier seed removal showed the application of MW radiation for blanching of other fruits.
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12
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Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation. Food Chem 2023; 398:133925. [DOI: 10.1016/j.foodchem.2022.133925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 07/25/2022] [Accepted: 08/09/2022] [Indexed: 11/15/2022]
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13
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Boateng ID. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09326-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Effect of extrusion on phenolics from Jizi439 black wheat bran: The profile, structure, and bioactivities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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15
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Boateng ID. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Crit Rev Food Sci Nutr 2022; 64:4240-4274. [PMID: 36315036 DOI: 10.1080/10408398.2022.2140121] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the human body and prevent the cell from disease-causing free radicals. Therefore, there is a growing demand for high-quality fruits and vegetables. Nevertheless, fruits and vegetables deteriorate due to their high moisture content, resulting in a 40-50% loss. Drying is a common food preservation technique in the food industry to increase fruits and vegetables' shelf-life. However, drying causes chemical modifications, changes in microstructure, and bioactives, thus, lowering the final product's quality as a considerable amount of bioactives compounds and antioxidants are lost. Conventional pretreatments such as hot water blanching, and osmotic pretreatment have improved fruit and vegetable drying performance. However, these conventional pretreatments affect fruits' bioactive compounds retention and microstructure. Hence, emerging thermal (infrared blanching, microwave blanching, and high-humidity hot-air impingement blanching) and non-thermal pretreatments (cold plasma, ultrasound, pulsed electric field, and edible films and coatings) have been researched. So the question is; (1) what are the mechanisms behind emerging non-thermal and thermal technologies' ability to improve fruits and vegetables' microstructure, texture, and drying performance? (2) how do emerging thermal and non-thermal technologies affect fruits and vegetables' bioactive compounds and antioxidant activity? and (3) what are preventing the large-scale commercialization of these emerging thermal and non-thermal technologies' for fruits and vegetables, and what are the future recommendations? Hence, this article reviewed emerging thermal blanching and non-thermal pretreatment technologies, emphasizing their efficacy in improving dried fruits and vegetables' bioactive compounds, structural properties, and drying performance. The fundamental mechanisms in emerging thermal and non-thermal blanching pretreatment methods on the fruits and vegetables' microstructure and drying performance were delved in, as well as what are preventing the large-scale commercialization of these emerging thermal and non-thermal blanching for fruits and vegetables, and the future recommendations. Emerging pretreatment approaches not only improve the drying performance but further significantly improve the retention of bioactive compounds and antioxidants and enhance the microstructure of the dried fruits and vegetables.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
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16
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Dai JW, Zhang Q, Li M, Li LJ, Xu LJ, Liu YW, Yin PF, Liu SX, Zhao YP, Gou KY, Li YL, Qin W. Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots. Front Microbiol 2022; 13:981807. [PMID: 36187974 PMCID: PMC9523241 DOI: 10.3389/fmicb.2022.981807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Accepted: 08/05/2022] [Indexed: 11/13/2022] Open
Abstract
Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology uses pulsed vacuum pressure to enhance the pickling efficiency significantly. To demonstrate the effects of salt content and PVPP technical parameters on the fermentation of bamboo shoots, the sample salinity, pH value, color, crunchiness and chewiness, nitrite content, and lactic acid bacteria content during the pickling process were investigated. The salt content inside the bamboo shoots gradually increased to the equilibrium point during the pickling process. The pickling efficiency of bamboo shoots under PVPP technology increased by 34.1% compared to the traditional control groups. Meanwhile, the uniform salt distribution under PVPP technology also obtained better performance in comparison with the traditional groups. The pH value declined slowly from 5.96 to 3.70 with the extension of pickling time and sour flavor accumulated progressively. No significant differences were found in the color values (L*, a*, and b*) and the crunchiness of the bamboo shoot under different salt solution concentrations, vacuum pressure, and pulsation frequency ratio conditions. Colony-forming unit of lactic acid bacteria (CFU of LAB) decreased, to begin with, and then increased until the 6th day, followed by a declining trend in volatility. The nitrate content of bamboo shoots samples under PVPP treatments did not exceed the safety standard (<20 mg/kg) during the whole fermentation process, which proves the safety of PVPP technology. In conclusion, PVPP technology can safely replace the traditional method with better quality performance. The optimal PVPP processing conditions (vacuum pressure 60 kPa, 10 min vacuum pressure time vs. 4 min atmospheric pressure time, salt solution concentration 6%) have been recommended for pickling bamboo shoots with high product quality.
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Affiliation(s)
- Jian-Wu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Ming Li
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Lian-Jie Li
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Li-Jia Xu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
- *Correspondence: Li-Jia Xu
| | - Yao-Wen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Peng-Fei Yin
- College of Science, Sichuan Agricultural University, Ya'an, China
| | - Shu-Xiang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yong-Peng Zhao
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Kai-Yun Gou
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Ying-Lu Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
- Wen Qin
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17
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Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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18
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Souza CS, Daood H, Duah SA, Vinogradov S, Palotás G, Neményi A, Helyes L, Pék Z. Stability of carotenoids, carotenoid esters, tocopherols and capsaicinoids in new chili pepper hybrids during natural and thermal drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Ai Z, Lin Y, Xie Y, Mowafy S, Zhang Y, Li M, Liu Y. Effect of High-Humidity Hot Air Impingement Steaming on Cistanche deserticola Slices: Drying Characteristics, Weight Loss, Microstructure, Color, and Active Components. Front Nutr 2022; 9:824822. [PMID: 35571910 PMCID: PMC9094676 DOI: 10.3389/fnut.2022.824822] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Accepted: 03/08/2022] [Indexed: 01/12/2023] Open
Abstract
Cistanche deserticola is one of the most precious herbal medicines and is widely used in the pharmaceutical and healthy food industries. Steaming is an important step prior to drying in the processing of C. deserticola. This research investigated the effects of high-humidity hot air impingement steaming (HHAIS) parameters such as temperature, time, and relative humidity (RH) on drying characteristics, weight loss, color, microstructure, and active components of C. deserticola slices. The results showed that the steaming process caused a weight loss in C. deserticola; however, increasing the RH reduced the weight loss. Starch gelatinization observed from the microstructure of the steamed samples explained their long drying time. The Page model can well fit the drying process with a high R2 (>0.956) under the drying conditions of 60°C and 6 m/s. Steaming increased the content of phenylethanoid glycosides, and the highest content was obtained at 95°C and 60% RH for 20 min, 75°C and 70% RH for 20 min, and 75°C and 60% RH for 30 min. The steamed samples appeared in an oil black color. When the color difference (ΔE) values were in the range of 16.79–20.12, the contents of echinacoside and acteoside reached the maximum. Steaming at 95°C and 60% RH for 20 min, 75°C and 70% RH for 20 min, and 75°C and 60% RH for 30 min are the optimum process conditions. The results from this work provide innovative steaming technology and suitable processing parameters for producing C. deserticola decoction pieces with a high quality, which will broaden its potential application in the functional health food industry.
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Affiliation(s)
- Ziping Ai
- College of Engineering, China Agricultural University, Beijing, China
| | - Yawen Lin
- College of Food Science and Engineering, Bohai University, Jinzhou, China
| | - Yongkang Xie
- Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Samir Mowafy
- College of Engineering, China Agricultural University, Beijing, China.,Agricultural and Bio-Systems Engineering Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - Mengjia Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing, China
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20
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Carotenoids and Vitamin A in Breastmilk of Hong Kong Lactating Mothers and Their Relationships with Maternal Diet. Nutrients 2022; 14:nu14102031. [PMID: 35631170 PMCID: PMC9148123 DOI: 10.3390/nu14102031] [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: 03/20/2022] [Revised: 05/08/2022] [Accepted: 05/09/2022] [Indexed: 11/17/2022] Open
Abstract
Carotenoids and vitamin A are nutrients crucial to infants’ development. To date, there is limited data on their availability in breastmilk and the associated dietary factors, especially in Hong Kong, where people follow a westernized Chinese diet. This study determined the selected breastmilk’s carotenoid and vitamin A (retinol) contents by ultraperformance liquid chromatography with photodiode detection (UPLC-PDA) and the dietary intakes by three-day food records in 87 Hong Kong lactating mothers, who were grouped into tertiles based on their daily carotenoid intake. Low vitamin A intake (530.2 ± 34.2 µg RAE/day) and breastmilk retinol level (1013.4 ± 36.8 nmol/L) were reported in our participants, suggesting a poor vitamin A status of the lactating participants having relatively higher socioeconomic status in Hong Kong. Mothers in the highest tertile (T3) had higher breastmilk carotenoid levels than those in the lowest (T1) (p < 0.05). There were significant associations between maternal carotenoid intakes and breastmilk lutein levels in the linear regression models (p < 0.05) regardless of dietary supplement intake. Furthermore, maternal dark green vegetable intakes were associated with breastmilk retinol, lutein, and β-carotene levels. These findings can serve as dietary references for lactating mothers to enhance breastmilk carotenoid and vitamin A contents for the benefits of child growth and development.
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21
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Zhou YH, Sutar PP, Vidyarthi SK, Zhang WP, Yu XL, Li XY, Bi C, Xiao HW. High-humidity hot air impingement blanching (HHAIB): An emerging technology for tomato peeling. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Raj GVSB, Dash KK. Effect of intermittent microwave convective drying on physicochemical properties of dragon fruit. Food Sci Biotechnol 2022; 31:549-560. [PMID: 35529687 PMCID: PMC9033928 DOI: 10.1007/s10068-022-01057-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 01/15/2022] [Accepted: 02/21/2022] [Indexed: 11/04/2022] Open
Abstract
The study was carried out to investigate the effect of Intermittent microwave convective drying (IMCD) on the overall quality of dried dragon fruit in terms of total phenolic content, color change, and rehydration ratio. Three levels of microwave power (200-600 W) and a temperature of 60 °C for hot air were applied alternately throughout the process with three levels of pulse ratio such as 1:10, 1:20, and 1:40, respectively. The total phenolic content of the dragon fruit slice obtained by IMCD was ranged between 5.750 and 6.575 mg GAE/g dry weight. Within the experimental range of process variables under IMCD conditions, the drying efficiency, color change, and rehydration ratio of the dried dragon fruit slices were 15.287-51.930%, 18.643-24.847, and 1.908-3.239, respectively. The Weibull model scale (α) parameter was found to vary between 27.512 - 498.174 , while the shape (β) parameter was found to vary between 0.769 - 0.851 . The Weibull model parameters were shown to decrease with increasing microwave power at constant pulse ratio. The IMCD method produced a dried dragon fruit slices with reduced color changes and higher total phenolic content and rehydration ratio values. This investigation would contribute to the development of effective drying techniques for increased food quality and product consistency in the drying of diverse fruits and vegetables.
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Affiliation(s)
- G. V. S. Bhagya Raj
- grid.45982.320000 0000 9058 9832Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- grid.45982.320000 0000 9058 9832Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
- Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141 India
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23
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Fang J, Liu C, Law CL, Mujumdar AS, Xiao HW, Zhang C. Superheated steam processing: An emerging technology to improve food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8720-8736. [PMID: 35389273 DOI: 10.1080/10408398.2022.2059440] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.
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Affiliation(s)
- Jiajia Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chongxin Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chung-Lim Law
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
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24
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Relationship between fruit density and physicochemical properties and bioactive composition of mulberry at harvest. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104322] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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25
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Effects of different blanching treatments on colour and microbiological profile of Tenebrio molitor and Zophobas morio larvae. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113112] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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Lučić M, Sredović Ignjatović I, Lević S, Pećinar I, Antić M, Đurđić S, Onjia A. Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box‐Behnken design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Affiliation(s)
- Milica Lučić
- Innovation Center Faculty of Technology and Metallurgy Karnegijeva 4 11120 Belgrade Serbia
| | | | - Steva Lević
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Ilinka Pećinar
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Mališa Antić
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Slađana Đurđić
- Faculty of Chemistry University of Belgrade Studentski trg 12‐16 11000 Belgrade
| | - Antonije Onjia
- Faculty of Technology and Metallurgy University of Belgrade Karnegijeva 4 11000 Belgrade
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27
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Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green ( Capsicum annum L.)). EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:7372101. [PMID: 35096116 PMCID: PMC8791725 DOI: 10.1155/2022/7372101] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 11/17/2022]
Abstract
Plants possessing various bioactive compounds and antioxidant components have gained enormous attention because of their efficacy in enhancing human health and nutrition. Peppers (Capsicum annuum L.), because of their color, flavor, and nutritional value, are considered as one of the most popular vegetables around the world. In the present investigation, the effect of different solvents extractions (methanol, ethanol, and water) and oven drying on the antioxidant and antimicrobial properties was studied of red, yellow, and green peppers. The green pepper water extract showed the highest total polyphenol content (30.15 mg GAE/g DW) followed by red pepper water extract (28.73 mg GAE/g DW) and yellow pepper water extract (27.68 mg GAE/g DW), respectively. The methanol extracts of all the pepper samples showed higher TPC as compared to the ethanol extract. A similar trend was observed with the total flavonoid content (TFC). The antioxidant assays (DPPH scavenging and reducing power) echoed the findings of TPC and TFC. In both antioxidant assays, the highest antioxidant activity was shown by the water extract of green pepper, which was followed by the water extract of red pepper and yellow pepper. Furthermore, all extracts were assessed for their potential antimicrobial activity against bacterial and fungal pathogens. Aqueous extracts of all three pepper samples exhibited slightly higher inhibition zones as compared to their corresponding ethanolic and methanolic extract. Minimum inhibitory concentration (MIC) values ranged from 0.5 to 8.0 mg/ml. The lowest MIC values ranging from 0.5 to 2.0 mg/ml concentration were recorded for aqueous extracts of green pepper. High-performance liquid chromatography (HPLC) analysis revealed tannic acid as the major phenolic compound in all three pepper samples. Thus, it is envisaged that the microwave drying/heating technique can improve the antioxidant and antimicrobial activity of the pepper.
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28
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Liu Y, Chen W, Fan L. Effects of different drying methods on the storage stability of barley grass powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1076-1084. [PMID: 34312852 DOI: 10.1002/jsfa.11443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 07/01/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Barley grass (BG) powder has gradually attracted researchers' attention for its abundant nutritional components and functional activity. Yet, the effect of different drying methods on storage stability is still unclear. In this study, BG was subjected to hot-air drying (HAD), steam blanching prior to hot-air drying (SHAD), vacuum freeze drying (VFD), and far-infrared drying (FID). Effects of different drying methods on BG powder during storage were evaluated. RESULTS Moisture content of dried samples during storage decreased at 50 °C, but at 37 °C increased first and then remained stable. The a* value of SHAD BG powder before storage was the highest (-6.51), followed by FID, HAD and VFD. Moreover, the a* value increased during the storage process. Contents of l-ascorbic acid and total chlorophyll in samples dried by VFD were 28.29 and 7.8 g kg-1 , respectively. The degradation of chlorophyll a and b followed a first-order kinetics model and was modeled by the Arrhenius equation. The activation energies for chlorophyll a were 83.68, 83.21, 62.29 and 76.64 kJ mol-1 in BG powder dried by SHAD, FID, VFD and HAD, respectively. The activation energies for chlorophyll b were 66.76, 48.03, 61.02 and 58.01 kJ mol-1 in SHAD, FID, VFD and HAD BG powder, respectively. CONCLUSION VFD had the highest preservation of color, l-ascorbic acid and chlorophyll compared to HAD, SHAD and FID. SHAD shortened the drying time and delayed the degradation of l-ascorbic acid and chlorophyll during storage. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Weifeng Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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29
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The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107199] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Wang J, Chen Y, Wang H, Wang S, Lin Z, Zhao L, Xu H. Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification. Food Chem 2022; 381:132274. [PMID: 35121323 DOI: 10.1016/j.foodchem.2022.132274] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 11/04/2022]
Abstract
The impacts of ethanol pretreatment and blanching on moisture transfer, microstructure, and nanostructure of cell-wall polysaccharides of apple slices were studied. The physicochemical properties, namely, color, rehydration, and antioxidant capacity were also evaluated. The results corroborated that the use of ethanol and blanching reduced drying time 45-60% and 21-42% at various drying temperatures (50, 60, 70, and 80 °C), respectively, compared to controls. Ethanol loosened the cell wall structure, thereby reducing the internal resistance of moisture diffusion, and the changes in cell wall structure caused by blanching were mainly due to the β-elimination degradation of pectins. Both samples of ethanol pretreatment and blanching possessed lower browning index and higher antioxidant capacity compared with the untreated ones. Overall, ethanol pretreated products exhibited the shortest drying time, less color change and higher antioxidant capacity. These results provide new insights on possible mechanisms about ethanol pretreatment and blanching to improve drying.
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Affiliation(s)
- Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuxian Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hui Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Shuyao Wang
- Bioresource Engineering, McGill University, 21111 Lakeshore Roadc, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Zina Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lili Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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31
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Kaur R, Kaur K, Sidhu JS. Drying kinetics, chemical, and bioactive compounds of yellow sweet pepper as affected by processing conditions. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ramandeep Kaur
- Department of Food Science & Technology Punjab Agricultural University Ludhiana India
| | - Kamaljit Kaur
- Department of Food Science & Technology Punjab Agricultural University Ludhiana India
| | - Jashandeep Singh Sidhu
- Department of Processing & Food Engineering Punjab Agricultural University Ludhiana India
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32
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Geng Z, Huang X, Wang J, Xiao H, Yang X, Zhu L, Qi X, Zhang Q, Hu B. Pulsed Vacuum Drying of Pepper ( Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes. Foods 2022; 11:318. [PMID: 35159468 PMCID: PMC8834486 DOI: 10.3390/foods11030318] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/19/2022] [Accepted: 01/22/2022] [Indexed: 02/01/2023] Open
Abstract
With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical pricking is used to remove this wax layer. However, in chemical dipping, chemical residues can trigger food-safety issues, while the low efficiency of mechanical pricking hinders its industrial application. Feasible pretreatment methods are advantageous for industrial use. Here, an emerging pretreatment technique (high-humidity hot-air impingement blanching, HHAIB) was used for peppers before drying and its effects on drying characteristics, microstructure, and polyphenol oxidase (PPO) activity were explored. The impact of drying temperature on color parameters and red pigment content of pulsed-vacuum-dried peppers was also evaluated. PPO activity was reduced to less than 20% after blanching at 110 °C for 60 s. HHAIB reduced drying time and PPO activity and promoted chemical-substance release. Effective water diffusivity was highest (5.01 × 10-10 m2/s) after blanching at 110 °C for 90 s, and the brightness value and red pigment content were highest (9.94 g/kg) at 70 °C. HHAIB and pulsed vacuum drying are promising pretreatment and drying methods for enhancing the drying rate and quality of red peppers.
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Affiliation(s)
- Zhihua Geng
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Xiao Huang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Jun Wang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Hongwei Xiao
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xuhai Yang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Lichun Zhu
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Xiaochen Qi
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Qian Zhang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Bin Hu
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832000, China
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MAI THA, TRAN TTT, LE VVM. Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.112921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Thi Hai Anh MAI
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam; Tay Nguyen University, Vietnam
| | - Thi Thu Tra TRAN
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam
| | - Van Viet Man LE
- Ho Chi Minh City University of Technology, Vietnam; VNU-HCM, Linh Trung Ward, Vietnam
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34
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Xu P, Peng X, Yang J, Li X, Zhang H, Jia X, Liu Y, Wang Z, Zhang Z. Effect of vacuum drying and pulsed vacuum drying on drying kinetics and quality of bitter orange (
Citrus aurantium
L.) slices. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Peng Xu
- Xi’an Jiaotong University Xi’an China
- Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd. Nanchang China
- Key Laboratory of Equipment and Energy‐saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation China National Light Industry Beijing China
| | | | - Junling Yang
- Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- Key Laboratory of Equipment and Energy‐saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation China National Light Industry Beijing China
| | - Xiaoqiong Li
- Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- Key Laboratory of Equipment and Energy‐saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation China National Light Industry Beijing China
| | - Huafu Zhang
- Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- Key Laboratory of Equipment and Energy‐saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation China National Light Industry Beijing China
| | | | - Yaoyang Liu
- Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd. Nanchang China
| | - Zirui Wang
- Key Laboratory of Equipment and Energy‐saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation China National Light Industry Beijing China
- Beijing Institute of Petrochemical Technology Beijing China
| | - Zhentao Zhang
- Technical Institute of Physics and Chemistry Chinese Academy of Sciences Beijing China
- Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd. Nanchang China
- Key Laboratory of Equipment and Energy‐saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation China National Light Industry Beijing China
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35
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Zhu Z, Zhao Y, Zhang Y, Wu X, Liu J, Shi Q, Fang Z. Effects of ultrasound pretreatment on the drying kinetics, water status and distribution in scallop adductors during heat pump drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6239-6247. [PMID: 33932296 DOI: 10.1002/jsfa.11290] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 03/17/2021] [Accepted: 05/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND A material's physical and chemical properties during drying are influenced by water status and distribution. However, merely overall water removal is reported in many investigations, which hinders clarification of the drying mechanism. Therefore, the effects of ultrasound (US) pretreatment (0 W, CK; 90 W, US-90; 180 W, US-180) on the drying kinetics and quality of heat pump drying (HPD) scallop adductors was performed based on low-field nuclear magnetic resonance (LF-NMR). RESULTS Compared with CK, effective moisture diffusion coefficient was increased by 12.43% and 23.35% for US-90 and US-180, respectively. The Weibull model satisfactorily described the drying characteristics with a high r2 (> 0.998), low rmse (< 0.0120) and χ2 (< 0.00008). LF-NMR revealed that the immobilized water was predominant in scallop adductors. As drying proceeded, the relaxation time of free and immobilized water was decreased sharply, whereas the relaxation time of bound water scarcely changed. The time required to reduce approximately two-fifths of the original peak area of immobilized water was 720, 630 and 540 min for CK, US-90 and US-180, respectively. The amplitude of immobilized water was decreased and bound water increased significantly, although free water was kept constant (ranging 1-2%). US pretreatment reduced total color difference and hardness, but enhanced the toughness of dried scallop adductors. However, US had no significant influence on the product rehydration rate and shrinkage rate. CONCLUSION LF-NMR was successfully employed to evaluate the drying degree of scallop adductors. US facilitated the conversion of immobilized water to free water and, consequently, promoted water removal during HPD. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zhizhuang Zhu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Ya Zhao
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Yuexiang Zhang
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Xiaotian Wu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Jing Liu
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Qilong Shi
- Department of Food Science and Engineering, School of Agricultural Engineering and Food Sciences, Shandong University of Technology, Zibo, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Australia
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36
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Wu W, Jin X, Liu Z, Xu Y, Zhu F, Zhang J. Effect of low temperature plasma pretreatment on drying process of vegetables with waxy layer. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wenfu Wu
- School of Engineering and Technology Jilin Agricultural University Changchun China
- School of Biological and Agriculture Engineering Jilin University Changchun China
| | - Xing Jin
- School of Engineering and Technology Jilin Agricultural University Changchun China
| | - Zhe Liu
- School of Biological and Agriculture Engineering Jilin University Changchun China
| | - Yan Xu
- School of Biological and Agriculture Engineering Jilin University Changchun China
| | - Fengwu Zhu
- School of Engineering and Technology Jilin Agricultural University Changchun China
| | - Jinsong Zhang
- School of Biological and Agriculture Engineering Jilin University Changchun China
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37
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Kheto A, Dhua S, Nema PK, Sharanagat VS. Influence of drying temperature on quality attributes of bell pepper (
Capsicum annuum
L
.): Drying kinetics and modeling, rehydration, color, and antioxidant analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13880] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ankan Kheto
- Department of Food Engineering NIFTEM Sonepat India
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38
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Langston FMA, Nash GR, Bows JR. The retention and bioavailability of phytochemicals in the manufacturing of baked snacks. Crit Rev Food Sci Nutr 2021; 63:2141-2177. [PMID: 34529547 DOI: 10.1080/10408398.2021.1971944] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a rise in health products marketed as being "supergrains," "superfood," or advertising their abundance in antioxidants, these food items are often limited to powdered blends, dried fruit, nuts, or seeds, rarely intercepting the market of baked snacks. This is in part due to the still limited understanding of the impact that different industrial processes have on phytochemicals in a complex food matrix and their corresponding bioavailability. This review brings together the current data on how various industrial dehydration processes influence the retention and bioaccessibility of phytochemicals in baked snacks. It considers the interplay of molecules in an intricate snack matrix, limitations of conventional technologies, and constraints with consumer acceptance preventing wider utilization of novel technologies. Furthermore, the review takes a holistic approach, encompassing each stage of production-discussing the potential for inclusion of by-products to promote a circular economy and the proposal for a shift in agriculture toward biofortification or tailored growing of crops for their nutritional and post-harvest attributes.
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Affiliation(s)
- Faye M A Langston
- Natural Sciences, Streatham Campus, University of Exeter, Exeter, UK
| | - Geoff R Nash
- Natural Sciences, Streatham Campus, University of Exeter, Exeter, UK
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39
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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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40
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Nayak PK, Chandrasekar CM, Haque A, Kesavan RK. Influence of pre‐treatments on the degradation kinetics of chlorophylls in morisa xak (
Amaranthus caudatus
) leaves after microwave drying. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
| | | | - Anbarul Haque
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
| | - Radha Krishnan Kesavan
- Department of Food Engineering & Technology Central Institute of Technology Kokrajhar Assam India
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Lyu Y, Bi J, Chen Q, Li X, Wu X, Hou H, Zhang X. Discoloration investigations of freeze-dried carrot cylinders from physical structure and color-related chemical compositions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5172-5181. [PMID: 33608875 DOI: 10.1002/jsfa.11163] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/02/2021] [Accepted: 02/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND High carotenoid content always lead to a yellower/redder color in carrots, while a puzzling phenomenon still exists that freeze-dried carrots (FDC) have a higher carotenoid content but a lighter color compared with thermal-dried carrots. It seems that carotenoid is not the only main factor affecting sample color. Hence the discoloration characteristics of freeze-dried carrots were comprehensively analyzed from physical structure and color-related chemical composition profile. RESULTS Outcomes of low-field nuclear magnetic resonance and scanning electron microscopy showed that sublimation of immobilized water preserved the intact porous structure of FDC, which kept the volume shrinkage below 30% and led to less accumulations of color-related compositions. Besides, results of correlation and principal component analysis-X model proved that lutein and caffeic acid mainly affected a* value (r = 0.917) and b* value (r = 0.836) of FDC, respectively. Moreover, lipoxygenase indirectly affected sample color by degrading carotenoids, and the lutein content loss for fresh and blanching FDC was 41.56% and 47.14%, respectively. CONCLUSIONS The discoloration of FDC was significantly affected by both physical structure and color-related chemical compositions. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Ying Lyu
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Jinfeng Bi
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Qinqin Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xuan Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xinye Wu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Haonan Hou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xing Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
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42
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Kim S, Kim S, Shim I, Hong E, Kim S. Drying Operation Effects on the Pigments and Phytochemical Properties of Rose Cultivars. J AOAC Int 2021; 104:1148-1154. [PMID: 33905503 DOI: 10.1093/jaoacint/qsab064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 03/01/2021] [Accepted: 04/12/2021] [Indexed: 11/13/2022]
Abstract
BACKGROUND Roses are flowers which contain various phytochemicals and have been used for food and medicinal purposes in many countries. Materials, including flowers, are available for limited periods when plants can be cultivated. OBJECTIVE To evaluate the quality of rose petals on the basis of cultivars and drying methods, chromaticity, phytochemical contents, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. METHOD Petals of three rose cultivars were dried by hot air drying (HD) and freeze drying (FD). Subsequently, the chromaticity and the contents of pigment, total flavonoids, and ascorbic acid, and DPPH radical scavenging activity were analyzed. RESULTS The total color difference (△E)values of rose red (RR, Calypso) and rose orange (RO, Lambada) were low in FD. In contrast, in rose yellow (RY, Ileos), there was no significant difference in chromaticity regulation regardless of the drying methods. The pigment contents were generally increased by drying. The carotenoid content in the RR and anthocyanin and carotenoid contents in RO were higher in FD than in HD. The drying operations increased the flavonoid and ascorbic acid content and antioxidant activity in roses, but the difference between the drying methods was not significant. Correlation coefficient analysis revealed ascorbic acid and anthocyanin to have a high positive correlation (r = 0.843), followed by flavonoid and DPPH radical scavenging activity. CONCLUSIONS This study showed that the drying operations increased the flavonoid and ascorbic acid contents, and the chromaticity and pigment content of some cultivars was higher in FD. HIGHLIGHTS Comparison of the color change, phytochemical content, and antioxidant activity by the drying methods (FD and HD treatment) in the three rose cultivars with red, orange, and yellow petals showed the increased phytochemical contents and antioxidant activity after drying, and chromaticity and pigment content were more stable and higher in FD.
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Affiliation(s)
- Sujung Kim
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea.,Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan 58545, Korea
| | - Seongmin Kim
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
| | - Iesung Shim
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
| | - Eunhye Hong
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
| | - Sunhyung Kim
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Korea
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43
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Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
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Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
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44
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Kim GH, Lee CL, Yoon KS. Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits. Foods 2021; 10:foods10081712. [PMID: 34441489 PMCID: PMC8394945 DOI: 10.3390/foods10081712] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/23/2022] Open
Abstract
This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated with S. aureus and L. monocytogenes and then washed with 30 ppm SAEW containing 0.5% FA in a container equipped with two UVC W-LEDs. Behaviors of S. aureus and L. monocytogenes and quality properties of fresh-cut fruits were monitored after storage at 10 °C and 15 °C for 7 days. The most effective reductions of S. aureus (1.65 log CFU/g) and L. monocytogenes (2.63 log CFU/g) were observed in the group with the combined treatment of SAEW + FA and UVC W-LED. At 10 °C and 15 °C, populations of both pathogens in the combined treatment group were lower than those in a control. Combined treatment showed no negative effect on moisture retention in the fruit. Moreover, visual changes were less significant than in the control. These results demonstrate that the combined treatment can improve the microbial safety and the quality of fruits. If it is properly used in the sanitizing step of the fresh produce industry, a positive effect can be expected.
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Zhang Y, Sun BH, Pei YP, Vidyarthi SK, Zhang WP, Zhang WK, Ju HY, Gao ZJ, Xiao HW. Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111532] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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47
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Bassey EJ, Cheng JH, Sun DW. Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.045] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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48
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Nie J, Chen D, Lu Y, Dai Z. Effects of various blanching methods on fucoxanthin degradation kinetics, antioxidant activity, pigment composition, and sensory quality of Sargassum fusiforme. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111179] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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49
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Zhang F, Zhang J, Di H, Xia P, Zhang C, Wang Z, Li Z, Huang S, Li M, Tang Y, Luo Y, Li H, Sun B. Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard. Front Nutr 2021; 8:665482. [PMID: 33889595 PMCID: PMC8055821 DOI: 10.3389/fnut.2021.665482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 03/08/2021] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching.
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Affiliation(s)
- Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jiaqi Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Pingxin Xia
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Chenlu Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zihan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zhiqing Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Shuya Huang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yi Tang
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Huanxiu Li
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
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The Impact of N 2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers. Foods 2021; 10:foods10030508. [PMID: 33670953 PMCID: PMC7997287 DOI: 10.3390/foods10030508] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/07/2021] [Accepted: 02/22/2021] [Indexed: 11/23/2022] Open
Abstract
This work aimed to evaluate the effects of N2-assisted high-pressure processing (HPP, 400 MPa/7.5 min and 500 MPa/7.5 min) on the microorganisms and physicochemical, nutritional, and sensory characteristics of fresh-cut bell peppers (FCBP) during 25 days of storage at 4 °C. Yeasts and molds were not detected, and the counts of total aerobic bacteria were less than 4 log10 CFU/g during storage at 4 °C. The total soluble solids and L* values were maintained in HPP-treated FCBP during storage. After the HPP treatment, an 18.7–21.9% weight loss ratio and 54–60% loss of hardness were found, and the polyphenol oxidase (PPO) activity was significantly inactivated (33.87–55.91% of its original activity). During storage, the weight loss ratio and PPO activity of the samples increased significantly, but the hardness of 500 MPa/7.5 min for treated FCBP showed no significant change (9.79–11.54 N). HPP also effectively improved the total phenol content and antioxidant capacity of FCBP to 106.69–108.79 mg GAE/100 g and 5.76–6.55 mmol Trolox/L; however, a non-negligible reduction in total phenols, ascorbic acid, and antioxidant capacity was found during storage. Overall, HPP treatments did not negatively impact the acceptability of all sensory attributes during storage, especially after the 500 MPa/7.5 min treatment. Therefore, N2-assisted HPP processing is a good choice for the preservation of FCBP.
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