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Kręcisz M, Stępień B, Łyczko J, Kamiński P. The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks. Foods 2023; 12:4294. [PMID: 38231696 DOI: 10.3390/foods12234294] [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: 10/13/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(E)-hexen-1-ol, 2-(Z)-hexen-1-ol and aceto-phenone. VI caused a decrease in volumetric gel index (VGI), drying shrinkage (S), water activity (AW), decreased color saturation (∆C), and increased dry matter content (DM). All these properties testify to the positive effect of the pretreatment used. The drying methods used had a significant effect on the properties of the dried vegetables. The dries obtained by the FD method showed higher density and water activity, as well as better preserved color (lower ∆E) and higher VOCs, so it is considered that freeze drying is a suitable method for obtaining novel courgette and broccoli snacks.
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Affiliation(s)
- Magdalena Kręcisz
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Jacek Łyczko
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Piotr Kamiński
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
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2
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Macedo LL, Corrêa JLG, Araújo CDS, Oliveira DDS, Teixeira LJQ. Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries. J Food Sci 2023; 88:3786-3806. [PMID: 37493271 DOI: 10.1111/1750-3841.16715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 06/22/2023] [Accepted: 07/06/2023] [Indexed: 07/27/2023]
Abstract
This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/w), with and without application of vacuum (AV) in the first 20 min of the process. The total OD time was 300 min. Evaluations of the kinetics of solid gain (SG), water loss (WL), and weight reduction (WR) were performed at 30, 60, 120, 180, 240, and 300 min. SG, WL, and WR increased over the OD time and showed values of up to 7.94%, 63.40%, and 55.94%, respectively. AV increased WL, WR, shrinkage, pH, and total color difference and decreased anthocyanin, ascorbic acid (AA), phenolic, and antioxidant contents. The higher concentration led to higher SG, WL, WR, shrinkage, hardness, and lower moisture content, water activity, anthocyanin, AA, phenolic, and antioxidant contents. The use of CS instead of sucrose had little influence on strawberry properties, except pH and color responses. The optimal treatment was using a 60% CS solution without AV, showing a very distinct color change, hardness increased by approximately 4.5 times and maintenance of acidity, anthocyanins, AA, total phenolics, and antioxidants of 38.0%, 39.6%, 11.8%, 30.0%, 31.1%, and 30.3%, respectively, compared to fresh strawberries. PRACTICAL APPLICATION: Osmotic dehydration of fruit is a process traditionally carried out using sucrose. However, increasing health concerns have made consumers seek alternative sugars to sucrose. The use of coconut sugar made it possible to produce osmo-dehydrated strawberries different from the traditional one, maintaining product quality and process efficiency.
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Affiliation(s)
- Leandro Levate Macedo
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
- Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil
| | | | - Cintia da Silva Araújo
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Daniela da Silva Oliveira
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil
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Wang X, Feng H. Investigating the Role Played by Osmotic Pressure Difference in Osmotic Dehydration: Interactions between Apple Slices and Binary and Multi-Component Osmotic Systems. Foods 2023; 12:3179. [PMID: 37685112 PMCID: PMC10486890 DOI: 10.3390/foods12173179] [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: 07/24/2023] [Revised: 08/20/2023] [Accepted: 08/20/2023] [Indexed: 09/10/2023] Open
Abstract
This study was performed to investigate a strategy to interpret the osmotic dehydration (OD) process through a focused exploration of osmotic pressure dynamics. The investigation first delved into the relationship between dehydration rate and the osmotic pressure difference between food and an osmotic solution. Apple slices was used as a model food material, and the OD process was conducted via sucrose, glucose, and maltose. The positive correlation between the osmotic pressure difference between food and osmotic solution and the dehydration rate suggested that this pressure difference served as the primary driving force for mass transfer within the OD process; for example, in 60% wt sucrose solution, the osmotic pressure of the solution decreased from 15.60 MPa to 12.98 MPa in the first 30 min, while the osmotic pressure of fresh apple slices increased from 1.49 MPa to 4.05 MPa; and this correlation between dehydration rate and osmotic pressure difference in product tissue and osmotic solution followed a linear relationship. Then, the study went further to investigate augmenting osmotic pressure of osmotic solution (sucrose and fructose) by adding auxiliary solutes (sodium chloride and calcium lactate). The results showcased that augmenting osmotic pressure within a sugar-based solution could be realized through the introduction of additive solutes, and what is more important is that this augmentation displayed a synergistic effect, which was more pronounced in solutions of lower sugar concentration. For example, the osmotic pressure of 45%wt fructose solution was 8.88 MPa, which could be increased to 10.05 MPa by adding 0.075% wt NaCl, while adding 0.075% wt NaCl to 59.14% wt fructose solution could increase osmotic pressure from 20.57 MPa to 21.22 MPa. In essence, this study proposed a strategic approach to studying the OD process by spotlighting osmotic pressure as a pivotal factor.
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Affiliation(s)
- Xiaojuan Wang
- Department of Agricultural and Biological Engineering, College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Agricultural and Biological Engineering, College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
- Department of Food Science and Human Nutrition, College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27401, USA
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4
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Kaur R, Kumar A, Kumar V, Kumar S, Kumar Saini R, Nayi P, Gehlot R. Recent advancements and applications of explosion puffing. Food Chem 2023; 403:134452. [DOI: 10.1016/j.foodchem.2022.134452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 12/01/2022]
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Ahmad F, Mohammad ZH, Zaidi S, Ibrahim SA. A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Zahra H. Mohammad
- Conrad N. Hilton College of Hotel and Restaurant Management University of Houston Houston Texas USA
| | - Sadaf Zaidi
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory North Carolina A & T State University Greensboro North Carolina USA
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Yusuf EH, Wojdyło A, Lech K, Masztalerz K, Nowicka P. The effect of combined drying process (OD-CD-VMD) on nutritional, phytochemical, and sensory profiles, and biological activities of colored dried carrot. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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Deng Y, Wang X, Xu H, Liu C, Li R, Zhang Y, Qu C, Miao J. Optimization of κ-Selenocarrageenase Production by Pseudoalteromonas sp. Xi13 and Its Immobilization. Molecules 2022; 27:molecules27227716. [PMID: 36431814 PMCID: PMC9694495 DOI: 10.3390/molecules27227716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/31/2022] [Accepted: 10/31/2022] [Indexed: 11/12/2022] Open
Abstract
The bioenzymatic production of selenium oligosaccharides addresses the problems resulting from high molecular weight and poor water solubility of κ-selenocarrageenan, and lays foundation for its application as adjuvant drugs for cancer treatment and food additive. κ-selenocarrageenase extracted from Pseudoalteromonas sp. Xi13 can degrade κ-selenocarrageenan to selenium oligosaccharides. The maximum optimized κ-selenocarrageenase activity using Response Surface Methodology (RSM) was increased by 1.4 times, reaching 8.416 U/mL. To expand applications of the κ-selenocarrageenase in industry, the preparation conditions of it in either lyophilized or immobilized form were investigated. The activity recovery rate of the lyophilized enzyme was >70%, while that of the immobilized enzyme was 62.83%. However, the immobilized κ-selenocarrageenase exhibits good stability after being reused four times, with 58.28% of residual activity. The selenium content of κ-selenocarrageenan oligosaccharides degraded by the immobilized κ-selenocarrageenase was 47.06 µg/g, 8.3% higher than that degraded by the lyophilized enzyme. The results indicate that the immobilized κ-selenocarrageenase is suitable for industrial applications and has commercial potential.
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Affiliation(s)
- Yashan Deng
- Department of Pharmaceutical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
- Key Laboratory of Marine Eco-Environmental Science and Technology, First Institute of Oceanography, Ministry of Natural Resources, Qingdao 266061, China
| | - Xixi Wang
- Key Laboratory of Marine Eco-Environmental Science and Technology, First Institute of Oceanography, Ministry of Natural Resources, Qingdao 266061, China
| | - Hui Xu
- Department of Pharmaceutical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
- Key Laboratory of Marine Eco-Environmental Science and Technology, First Institute of Oceanography, Ministry of Natural Resources, Qingdao 266061, China
| | - Cui Liu
- Department of Pharmaceutical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Ran Li
- Department of Pharmaceutical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
- Key Laboratory of Marine Eco-Environmental Science and Technology, First Institute of Oceanography, Ministry of Natural Resources, Qingdao 266061, China
| | - Yuanyuan Zhang
- Department of Pharmaceutical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
- State Key Laboratory Base for Eco-Chemical Engineering in College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China
- Correspondence: (J.M.); (Y.Z.); Tel.: +86-532-88967430 (J.M.); +86-532-13153275509 (Y.Z.)
| | - Changfeng Qu
- Key Laboratory of Marine Eco-Environmental Science and Technology, First Institute of Oceanography, Ministry of Natural Resources, Qingdao 266061, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
- Marine Natural Products R&D Laboratory, Qingdao Key Laboratory, Qingdao 266061, China
| | - Jinlai Miao
- Key Laboratory of Marine Eco-Environmental Science and Technology, First Institute of Oceanography, Ministry of Natural Resources, Qingdao 266061, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
- Marine Natural Products R&D Laboratory, Qingdao Key Laboratory, Qingdao 266061, China
- Correspondence: (J.M.); (Y.Z.); Tel.: +86-532-88967430 (J.M.); +86-532-13153275509 (Y.Z.)
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Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud 2022; 53:737-762. [PMID: 34743330 DOI: 10.1111/jtxs.12643] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022]
Abstract
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Emine Olum
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture, Istanbul Medipol University, Istanbul, Turkey
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School, Aydın Adnan Menderes University, Aydin, Turkey
| | - Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School, Uşak University, Uşak, Turkey
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, Taiwan
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
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Taşova M, Polatcı H, Gökdoğan O. Effect of osmotic dehydration pre‐treatments on physico‐chemical and energy parameters of Kosia (Nashi) pear slices dried an Convective Oven. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammed Taşova
- Department of Biosystem Engineering Tokat Gaziosmanpaşa University, Faculty of Agriculture, University of Tokat Gaziosmanpaşa Tokat Turkey
| | - Hakan Polatcı
- Department of Biosystem Engineering Tokat Gaziosmanpaşa University, Faculty of Agriculture, University of Tokat Gaziosmanpaşa Tokat Turkey
| | - Osman Gökdoğan
- Department of Agricultural Machinery and Technologies Engineering, Faculty of Agriculture Isparta University of Applied Sciences Isparta Turkey
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10
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Soydal Ç, Araz M, Durmaz M, Özkan E, Ergüder Bİ, Küçük NÖ, Bilgiç S, Elhan AH, Geçim İE. Elevated Angiogenic Factor Levels After Transarterial Radioembolization for Colorectal Cancer Liver Metastases May Predict a Poor Prognosis. Mol Imaging Radionucl Ther 2022; 31:114-122. [PMID: 35770977 PMCID: PMC9246306 DOI: 10.4274/mirt.galenos.2022.73636] [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] [Indexed: 12/01/2022] Open
Abstract
Objectives To analyze the change in circulating angiogenic factor levels after transarterial radioembolization (TARE) for colorectal cancer liver metastases (CRCLMs) and its prognostic significance. Methods Blood samples immediately before TARE and on 1 day, 1 week and 6 weeks after were collected for angiogenic factor analysis in 23 patients. Results Patients with elevated serum basic fibroblast growth factor and platelet-derived growth factor levels in the 1st week and vascular endothelial growth factor (VEGF) levels in the 6th week after TARE had significantly shorter median overall survival (OS) times. Conclusion Some early increases in serum angiogenic factor levels and in serum VEGF in the 6th week after TARE for CRCLMs are related to short OS and progression-free survival.
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Affiliation(s)
- Çiğdem Soydal
- Ankara University Faculty of Medicine, Department of Nuclear Medicine, Ankara, Turkey
| | - Mine Araz
- Ankara University Faculty of Medicine, Department of Nuclear Medicine, Ankara, Turkey
| | - Mustafa Durmaz
- Ankara University Faculty of Medicine, Department of Biochemistry, Ankara, Turkey
| | - Elgin Özkan
- Ankara University Faculty of Medicine, Department of Nuclear Medicine, Ankara, Turkey
| | - Berrin İmge Ergüder
- Ankara University Faculty of Medicine, Department of Biochemistry, Ankara, Turkey
| | - Nuriye Özlem Küçük
- Ankara University Faculty of Medicine, Department of Nuclear Medicine, Ankara, Turkey
| | - Sadık Bilgiç
- Ankara University Faculty of Medicine, Department of Radiology, Ankara, Turkey
| | - Atilla Halil Elhan
- Ankara University Faculty of Medicine, Department of Biostatistics, Ankara, Turkey
| | - İbrahim Ethem Geçim
- Ankara University Faculty of Medicine, Department of Surgery, Ankara, Turkey
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Wang X, Kahraman O, Feng H. Impact of Osmotic Dehydration With/Without Vacuum Pretreatment on Apple Slices Fortified With Hypertonic Fruit Juices. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02834-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Serpa-Fajardo JG, Hernández-Ramos EJ, Fernández-Lambert G, Sandoval-Herazo LC, Andrade-Pizarro RD. Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review - Part I. F1000Res 2022; 11:562. [PMID: 36606117 PMCID: PMC9772581 DOI: 10.12688/f1000research.110429.1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 05/11/2022] [Indexed: 01/13/2023] Open
Abstract
Background: The cassava starch industry is recognized as a source of negative externalities caused by the agroindustrial waste 'cassava bagasse'. Even though options for bioconversion of cassava bagasse have been introduced, it is also true that hundreds of tons of this waste are produced annually with the consequent negative environmental impact. This agroindustrial context highlights the need for further research in technological proposals aimed at lowering the water contained in cassava bagasse. Methods: We report a scoping review of studies from 2010-2021 that mention the uses of cassava bagasse, as well as the technological options that have become effective for drying fruits and vegetables. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) method. Articles selected were taken from the databases of ScienceDirect, Google Scholar, Scopus and Springer. Results : This review highlights fruit and vegetable osmotic dehydration and drying studies assisted by the combination of emerging technologies of osmotic pressure, ultrasound, and electrical pulses. Studies that take advantage of cassava bagasse have focused on biotechnological products, animal and human food industry, and development of biofilms and biomaterials. Conclusions: In this review, we found 60 studies out of 124 that show the advantages of the residual components of cassava bagasse for the development of new products. These studies do not mention any potential use of bagasse fiber for post-industrial purposes, leaving this end products' final use/disposal unaddressed. A viable solution is osmotic dehydration and drying assisted with electrical pulse and ultrasound that have been shown to improve the drying efficiency of fruits, vegetables and tubers. This greatly improves the drying efficiency of agro-industrial residues such as husks and bagasse, which in turn, directly impacts its post-industrial use.
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Affiliation(s)
- José Gabriel Serpa-Fajardo
- Tecnológico Nacional de México-Campus Misantla, Misantla, Veracruz, 93821, Mexico
- Departamento de Ingeniería Agroindustrial, Universidad de Sucre, Sincelejo, Sucre, 700001, Colombia
| | | | | | | | - Ricardo David Andrade-Pizarro
- Facultad de Ingenierías, Departamento de Ingeniería de Alimentos, Universidad de Córdoba, Montería, Córdoba, 230002, Colombia
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Sroy S, Miller FA, Fundo JF, Silva CLM, Brandão TRS. Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage. Foods 2022; 11:foods11101499. [PMID: 35627069 PMCID: PMC9141695 DOI: 10.3390/foods11101499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/14/2022] [Accepted: 05/19/2022] [Indexed: 11/16/2022] Open
Abstract
Melon peel is recognized as a source of healthy nutrients and oxidant compounds. Being considered a non-edible part with no profit value, large amounts of melon rinds are discharged by fruit industries. Innovative food ingredients with potential health benefits may arise if these parts were conveniently transformed. The objective was to freeze-dry small melon peel cubes to attain a potential edible matrix. An ozone pre-treatment was applied seeking decontamination purposes and quality retention. The effect of these processes was assessed in terms of physicochemical parameters (moisture content, water activity and color), bioactive compounds (total phenolics, vitamin C and chlorophylls) and antioxidant capacity, during 7 weeks of storage at room temperature. Intrinsic microflora (mesophylls, yeasts and molds) were also monitored. Results showed that the freeze-drying process allowed retention of the most bioactive compounds analyzed, except for total phenolic content. In this case, the ozone pre-treatment was important for phenolics preservation. During the storage period, ozonated samples presented a higher content of bioactive compounds. In terms of microflora, the ozone and freeze-drying effects were not significant. Freeze-drying proved to be a suitable preservation method for melon peel. The ozone impact was not relevant in terms of decontamination.
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14
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Zhang S, Zhao Y, Yao X, Zheng Z, Zheng C, Jiang Z. Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Sinan Zhang
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Yadonga Zhao
- College of Materials and Energy South China Agricultural University Guangzhou 510642 China
| | - Xueshuang Yao
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zhenhong Zheng
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Chuyao Zheng
- College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zhuo Jiang
- College of Food Science South China Agricultural University Guangzhou 510642 China
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Khaliq A, Li WF, Ali S, Shah ST, Ma ZH, Mao J, Niaz Y, Chen BH, Haq IU, Al-Yahyai R, Ahmed MAA, Al-Ghamdi AA, Elshikh MS, Zuan ATK. Thin layer drying kinetics and quality dynamics of persimmon (Diospyros kaki) treated with preservatives and solar dried under different temperatures. PLoS One 2022; 17:e0265111. [PMID: 35353819 PMCID: PMC8967049 DOI: 10.1371/journal.pone.0265111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 02/23/2022] [Indexed: 11/28/2022] Open
Abstract
Poor postharvest handling, microbial infestation, and high respiration rate are some the factors are responsible for poor storage life of perishable commodities. Therefore, effective preservation of these commodities is needed to lower the damages and extend shelf life. Preservation is regarded as the action taken to maintain desired properties of a perishable commodity as long as possible. Persimmon (Diospyros kaki) is perishable fruit with high nutritive value; however, has very short shelf-life. Therefore, effective preservation and drying is needed to extend its storage life. Drying temperature and preservatives significantly influence the quality of perishable vegetables and fruits during drying. The current study investigated the effect of different temperatures and preservatives on drying kinetics and organoleptic quality attributes of persimmon. Persimmon fruits were treated with preservatives (25% honey, 25% aloe vera, 2% sodium benzoate, 1% potassium metabisulfite, and 2% citric acid solutions) under different drying temperatures (40, 45, and 50°C). All observed parameters were significantly affected by individual effects of temperatures and preservatives, except ash contents. Similarly, interactive effects were significant for all parameters except total soluble sugars, ash contents, and vitamin C. Generally, fruits treated with citric acid and dried under 50°C had 8.2% moisture loss hour-1, 14.9 drying hours, 0.030 g H2O g-1 hr-1, 1.23° Brix of total soluble solids, 6.71 pH, 1.35% acidity, and 6.3 mg vitamin C. These values were better than the rest of the preservatives and drying temperatures used in the study. Therefore, treating fruits with citric acid and drying at 50°C was found a promising technique to extend storage life of persimmon fruits. It is recommended that persimmon fruits dried at 50°C and preserved in citric acid can be used for longer storage period.
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Affiliation(s)
- Abdul Khaliq
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
- Department of Horticulture, The University of Agriculture Peshawar, Peshawar, Pakistan
| | - Wen-Fang Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Shahbaz Ali
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan
- * E-mail: (STS); (SA); (BHC); (ATKZ)
| | - Syed Tanveer Shah
- Department of Horticulture, The University of Agriculture Peshawar, Peshawar, Pakistan
- * E-mail: (STS); (SA); (BHC); (ATKZ)
| | - Zong-Huan Ma
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Juan Mao
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Yasir Niaz
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Punjab, Pakistan
| | - Bai-Hong Chen
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
- * E-mail: (STS); (SA); (BHC); (ATKZ)
| | - Inzamam Ul Haq
- Department of Plant Protection, College of Crop Protection, Gansu Agricultural University, Lanzhou, China
| | - Rashid Al-Yahyai
- Department of Plant Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
- Department of Crop Science, University of Reading, Reading, United Kingdom
| | - Mohamed A. A. Ahmed
- Plant Production Department (Horticulture—Medicinal and Aromatic Plants), Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Abdullah Ahmed Al-Ghamdi
- Department of Botany and Microbiology, College of Science, King Saud University,Riyadh, Saudi Arabia
| | - Mohamed S. Elshikh
- Department of Botany and Microbiology, College of Science, King Saud University,Riyadh, Saudi Arabia
| | - Ali Tan Kee Zuan
- Department of Land Management, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
- * E-mail: (STS); (SA); (BHC); (ATKZ)
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16
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Hu R, Zhang M, Liu W, Mujumdar AS, Bai B. Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Compr Rev Food Sci Food Saf 2022; 21:1979-2001. [PMID: 35179815 DOI: 10.1111/1541-4337.12919] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/19/2021] [Accepted: 01/04/2022] [Indexed: 11/28/2022]
Abstract
Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are emerging as the optimal methods for frozen food processing. This article comprehensively reviewed the recently developed synergistic technologies for freezing and pretreatment, for example, ultrasonication, cell alive system freezing, glass transition temperature regulation, high pressure freezing, pulsed electric field pretreatment, osmotic pretreatment, and antifreeze protein pretreatment, etc. The mechanisms and applications of these techniques are outlined briefly here. Though the application of new treatments in freezing is relatively mature, reducing the energy consumption in the application of these new technologies is a key issue for future research. It is also necessary to consider scale-up issues involved in large-scale applications as much of the research effort so far is limited to laboratory or pilot scale. For future development, intelligent freezing should be given more attention. Freezing should automatically identify and respond to different freezing conditions according to the nature of different materials to achieve more efficient freezing. PRACTICAL APPLICATION: This paper provides a reference for subsequent production and research, and analyzes the advantages and disadvantages of different novel synergistic technologies, which points out the direction for subsequent industry development and research. At the same time, it provides new ideas for the freezing industry.
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Affiliation(s)
- Rui Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Wenchao Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada
| | - Baosong Bai
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, P. R. China
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17
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Ma Y, Yi J, Bi J, Wu X, Li X, Li J, Zhao Y. Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Youchuan Ma
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jianyong Yi
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jinfeng Bi
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Xinye Wu
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Xuan Li
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
| | - Jiangkuo Li
- Institute of Agricultural Products Preservation and Processing Technology Tianjin Academy of Agricultural Sciences Tianjin People’s Republic of China
| | - Yuanyuan Zhao
- Laboratory of Agro‐ Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences (CAAS) Beijing People’s Republic of China
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18
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Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
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19
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Postharvest Drying Techniques Regulate Secondary Metabolites and Anti-Neuroinflammatory Activities of Ganoderma lucidum. Molecules 2021; 26:molecules26154484. [PMID: 34361637 PMCID: PMC8347575 DOI: 10.3390/molecules26154484] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 01/11/2023] Open
Abstract
Ganoderma lucidum extract is a potent traditional remedy for curing various ailments. Drying is the most important postharvest step during the processing of Ganoderma lucidum. The drying process mainly involves heat (36 h at 60 °C) and freeze-drying (36 h at −80 °C). We investigated the effects of different postharvest drying protocols on the metabolites profiling of Ganoderma lucidum using GC-MS, followed by an investigation of the anti-neuroinflammatory potential in LPS-treated BV2 microglial cells. A total of 109 primary metabolites were detected from heat and freeze-dried samples. Primary metabolite profiling showed higher levels of amino acids (17.4%) and monosaccharides (8.8%) in the heat-dried extracts, whereas high levels of organic acids (64.1%) were present in the freeze-dried samples. The enzymatic activity, such as ATP-citrate synthase, pyruvate kinase, glyceraldehyde-3-phosphatase dehydrogenase, glutamine synthase, fructose-bisphosphate aldolase, and D-3-phosphoglycerate dehydrogenase, related to the reverse tricarboxylic acid cycle were significantly high in the heat-dried samples. We also observed a decreased phosphorylation level of the MAP kinase (Erk1/2, p38, and JNK) and NF-κB subunit p65 in the heat-dried samples of the BV2 microglia cells. The current study suggests that heat drying improves the production of ganoderic acids by the upregulation of TCA-related pathways, which, in turn, gives a significant reduction in the inflammatory response of LPS-induced BV2 cells. This may be attributed to the inhibition of NF-κB and MAP kinase signaling pathways in cells treated with heat-dried extracts.
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20
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Corrêa JLG, Lopes FJ, Mello Júnior RE, Junqueira JR, Mendonça KS, Macedo LL, Salvio LGA. Drying of persimmon fruit (
Diospyros kaki
L.) pretreated by different osmotic processes. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13809] [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)
| | - Francemir José Lopes
- Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
| | | | - João Renato Junqueira
- Faculty of Pharmaceutical Sciences, Food and Nutrition Federal University of Mato Grosso do Sul (UFMS) Campo Grande Minas Gerais Brazil
| | - Kamilla Soares Mendonça
- Department of Agricultural Sciences Federal Institute of Education, Science and Technology of Minas Gerais (IFMG) Bambuí Minas Gerais Brazil
| | - Leandro Levate Macedo
- Department of Food Science Federal University of Lavras (UFLA) Lavras Minas Gerais Brazil
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21
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Liu CJ, Xue YL, Guo J, Ren HC, Jiang S, Li DJ, Song JF, Zhang ZY. Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Ramírez-Pulido B, Bas-Bellver C, Betoret N, Barrera C, Seguí L. Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.654313] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.
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23
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Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla ( Ugni molinae Turcz) fruit. Journal of Food Science and Technology 2021; 58:138-146. [PMID: 33505058 DOI: 10.1007/s13197-020-04523-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2020] [Accepted: 05/08/2020] [Indexed: 10/24/2022]
Abstract
The effects of pretreatment with ultrasound and an osmotic solution combined with hot air convection drying on the total polyphenol content (TPC), antioxidant activity and microstructural of murtilla skin fruit were evaluated. The effects of ultrasound frequency (0 and 130 kHz), osmotic solution concentration (0 and 70 °Brix) and time (60 or 120 min) on the TPC and the antioxidant activities as measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays were evaluated. The TPC and DPPH antioxidant activity decreased significantly (p < 0.05) when ultrasound was applied at 0 °Brix for 60 min. Higher FRAP activity was obtained upon treatment with ultrasound and an osmotic solution for 60 min. The ORAC values did not significantly differ based on the pretreatment methods but decreased when an osmotic solution was applied for 120 min without ultrasound. When ultrasound and the osmotic solution were applied, the skin cells of the dried murtilla fruit became more distorted, resulting in larger spaces between them and causing loss of shape. Although the application of pretreatment procedures before murtilla fruit drying did not positively affect the TPC, DPPH or ORAC individually, the application of a Global Standardized Response based on the followed by a mathematical model adjustment indicated that a 70 °Brix osmotic solution applied for 60 min was the best treatment for preparing murtilla fruit aiming a high antioxidant activity in dried product.
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24
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Waghmare RB, Choudhary P, Moses J, Anandharamakrishnan C, Stapley AG. Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1875232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Roji B. Waghmare
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - P. Choudhary
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - J.A. Moses
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Andrew G.F. Stapley
- Department of Chemical Engineering, Loughborough University, Leicestershire, UK
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25
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Abstract
Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.
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26
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Llavata B, García-Pérez JV, Simal S, Cárcel JA. Innovative pre-treatments to enhance food drying: a current review. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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27
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Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications. Processes (Basel) 2020. [DOI: 10.3390/pr8080925] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.
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28
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Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu-Ansah P, Zhou C. Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2585-2599. [PMID: 31975406 DOI: 10.1002/jsfa.10284] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 05/28/2023]
Abstract
BACKGROUND Most agricultural crops contain high moisture content (80-95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf-life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf-lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non-thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre-dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop Science, University of Ghana, Accra, Ghana
| | - Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing P. R., China
| | - Selorm Akaba
- Department of Agricultural Economics and Extension, School of Agriculture, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Xiaoqian Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Patrick Owusu-Ansah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
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30
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Drying of green bell pepper slices using an IR-assisted Spouted Bed Dryer: An assessment of drying kinetics and energy consumption. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102280] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Piskov S, Timchenko L, Grimm WD, Rzhepakovsky I, Avanesyan S, Sizonenko M, Kurchenko V. Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms ( Pleurotus Ostreatus). Foods 2020; 9:foods9020160. [PMID: 32046069 PMCID: PMC7074390 DOI: 10.3390/foods9020160] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 01/27/2020] [Accepted: 02/01/2020] [Indexed: 02/07/2023] Open
Abstract
In food biotechnology, Pleurotus ostreatus is of great interest as a source of natural antioxidants and angiotensin-converting enzyme (ACE) inhibitors. However, research in this area has not yet been completed. The effect of various drying methods on the structural properties and the rehydration capacity of mushrooms was investigated in this paper. The content of secondary metabolites, the peptide profile, and the antioxidative effect and ACE inhibitory activity of dry mushrooms were investigated in vitro, simulating the process of gastrointestinal digestion. X-ray microtomography has confirmed that structure of lyophilic and sun-dried mushrooms is dominated by open pores, and in mushrooms dried with hot air and microwave, closed pores. Experiments have shown that the conditions of freeze drying and sun drying of Pleurotus ostreatus provide a higher rehydration capacity of dried mushrooms. The maximum activity of radical absorption of the oyster mushroom after microwave drying was observed. The iron restoring capacity of the mushrooms is maximally maintained with microwave drying and hot-air drying. The properties of the antioxidant product with an emphasis on the high activity of inhibiting lipid oxidation of the mushroom maximized after drying in the sun. Mushrooms dried lyophilically and in the sun showed the highest ACE inhibitory activity.
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Affiliation(s)
- Sergey Piskov
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Lyudmila Timchenko
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Wolf-Dieter Grimm
- Periodontology, School of Dentistry, Faculty of Health, Witten/Herdecke University, A.-Herrhausen-Street 50, 58448 Witten, Germany
- Correspondence: ; Tel.: +49-233-9911-160
| | - Igor Rzhepakovsky
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Svetlana Avanesyan
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
| | - Marina Sizonenko
- Institute of Live Science, North Caucasus Federal University, 355017 Stavropol, Russia; (S.P.); (L.T.); (I.R.); (S.A.); (M.S.)
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Smaniotto F, Prosapio V, Zafeiri I, Spyropoulos F. Freeze drying and rehydration of alginate fluid gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105352] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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33
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Kowalska H, Marzec A, Kowalska J, Trych U, Masiarz E, Lenart A. The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2018-0318] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe aim of this study was to determine the effect of osmotic pre-treatment on physical and sensory properties of dried strawberry. Frozen strawberries were dehydrated in sucrose solution with/without 5 or 15 % concentrated chokeberry juice. Then, samples were dried in hybrid (convective-microwave-vacuum) and freeze-drying method. The chokeberry juice concentrate addition to the osmotic solutions had no effect on the mass transfer of dehydrated strawberries but changes in sensory properties, also after storage. Initial osmotic treatment in sucrose solution with 5 % of chokeberry juice concentrate resulted in improved colour, when 15 % addition caused the darkening of the dried strawberries. Strawberries dried by hybrid method exhibited greater hardness and brittleness than by freeze-drying, which were slightly higher evaluated in the sensory analysis. Storage for 3 months resulted in an increase in the hardness of the samples, the reduction of colour parameters and sensory quality.
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Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
| | - Urszula Trych
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka St.02-532 Warsaw, Poland
| | - Ewelina Masiarz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
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Hernández Y, Ramírez C, Moreno J, Núñez H, Vega O, Almonacid S, Pinto M, Fuentes L, Simpson R. Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13304] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yossebann Hernández
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Cristian Ramírez
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile
| | - Jorge Moreno
- Departamento de Ingeniería en AlimentosUniversidad del Bío‐Bío Chillán Chile
| | - Helena Núñez
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Oscar Vega
- BIOALI Research Group, Department of Food, Faculty of Pharmaceutical Sciences and FoodUniversidad de Antioquia Medellín Colombia
- Corporación Universitaria Americana Medellín Colombia
| | - Sergio Almonacid
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile
| | - Marlene Pinto
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Lida Fuentes
- Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile
| | - Ricardo Simpson
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS)CONICYT‐Regional GORE Valparaíso Proyecto R17A10001 Valparaíso Chile
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35
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Li L, Zhang M, Song X, Wang W, Bhandari B. Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6572-6581. [PMID: 31325328 DOI: 10.1002/jsfa.9938] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/08/2019] [Accepted: 07/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND As a pretreatment before drying, the purpose of osmotic dehydration (OD) is to reduce the initial water content of samples and shorten the drying time. When OD is combined with pulse vacuum, the mass transfer is enhanced. Furthermore, the properties of materials, which affect the absorption and dissipation of microwaves, can be changed by OD. In this work, pulsed vacuum osmotic dehydration (PVOD) with sucrose solution was adopted before microwave freeze-drying (MFD). The effects of PVOD on the drying characteristics and quality of dried products were studied. RESULTS Results showed that the unfrozen water content was increased by PVOD, which made the dielectric constant and loss factor of Chinese yam larger than that of untreated samples, and the difference amplified with the increasing temperature. Thus, the shortened drying time (up to 38.5%) and increased average drying rate (up to 16.8%) were achieved by MFD combined with PVOD. While in traditional freeze-drying, PVOD resulted in slightly shortened drying time but decreased drying rate. The mechanism of PVOD on improving drying rate of MFD was analyzed from the perspective of unfrozen water content and dielectric properties. Furthermore, the quality assessments indicated that PVOD treatment retained a better color and improved the total phenolic content of dried yams compared to untreated and dried samples. CONCLUSION PVOD using sucrose solution was an effective method to change the characteristics of yam, enhancing the MFD rate and improving the product qualities. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Linlin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Xiaoning Song
- Institute of Food and Packaging, Nanjing Forestry University, Nanjing, China
| | | | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
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36
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Piskov S, Timchenko L, Rzhepakovsky I, Avanesyan S, Bondareva N, Sizonenko M, Areshidze D. Effect of pre-treatment conditions on the antiatherogenic potential of freeze-dried oyster mushrooms. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-375-386] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Oyster mushroom (Pleurotus ostreatus L.) is a valuable food product. It possesses an antiatherogenic potential, which has to be preserved during processing. The paper features the production of oyster mushroom sublimates. It focuses on such pre-treatment conditions as grinding, disinfection, and cryostabilisation, and their effect on the antiatherogenic potential of oyster mushrooms. A set of in vitro experiments was performed to measure the levels of lovastatin and antioxidant, catalase, anti-inflammatory, and thrombolytic properties. Various pre-treatment conditions proved to produce different effects on the biological activity of the freeze-dried oyster mushroom product. The best results were obtained after the mushrooms were reduced to pieces of 0.5 cm, underwent UV disinfection, blanched, treated with hot air, and cryostabilised with a 1.5% apple pectin solution. The best conditions for the antioxidant properties included ozonation, UV disinfection, and cryoprotection with pectin. The critical conditions for the antioxidant properties included homogenisation, blanching, and cryostabilisation with 10% solutions of sucrose and lactose. The catalase properties did not depend on the degree of grinding and were most pronounced after ozonation. The optimal conditions for the anti-inflammatory properties included UV disinfection and cryostabilisation with lactose. Ozonation proved to be critical for anti-inflammatory properties. The optimal conditions for thrombolytic properties included ozonation and cryoprotection with a 5% sorbitol solution, while hot air disinfection proved critical. Therefore, the research provided an experimental substantiation for individual pre-treatment conditions or their combinations that turn sublimated oyster mushrooms into a valuable functional product with antiatherogenic properties.
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37
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Hasan MU, Malik AU, Ali S, Imtiaz A, Munir A, Amjad W, Anwar R. Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14280] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mahmood Ul Hasan
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Aman Ullah Malik
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Sajid Ali
- Department of Horticulture Faculty of Agricultural Sciences and Technology Bahauddin Zakariya University Multan Pakistan
| | - Amna Imtiaz
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
| | - Anjum Munir
- Department of Energy Systems Engineering Faculty of Agricultural Engineering & Technology University of Agriculture Faisalabad Pakistan
| | - Waseem Amjad
- Department of Energy Systems Engineering Faculty of Agricultural Engineering & Technology University of Agriculture Faisalabad Pakistan
| | - Raheel Anwar
- Postharvest Research and Training Center Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan
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38
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Osae R, Zhou C, Alolga RN, Xu B, Tchabo W, Bonah E, Alenyorege EA, Ma H. Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinale Roscoe) Slices from Two Geographical Locations. J Food Sci 2019; 84:2847-2858. [PMID: 31573687 DOI: 10.1111/1750-3841.14790] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/01/2019] [Accepted: 08/02/2019] [Indexed: 11/28/2022]
Abstract
This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China- and Ghana-sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant properties (ABTS and DPPH); total phenolic content; total flavonoids content; and 4-, 6-, 8-, and 10-gingerol and 6-shogaol levels. The physical properties compared were weight loss, rehydration ratio (RR), texture, and drying kinetics. Results revealed that OS pretreatment led to a higher preservation of the chemical properties with the Ghana-sourced ginger exhibiting the highest values. The OS-treated samples obtained the highest weight losses and RRs, but the RR was higher in the Chinese ginger. OS pretreatment also gave the lowest textural value with the China-sourced samples exhibiting the lowest firmness. Weibull model best fitted the experimental results (R2 > 0.99). PRACTICAL APPLICATION: Ginger remains among the most notable medicinal spices worldwide. It is used as a raw material for the pharmaceutical, beverage, cosmetics, and the food industries. Long-term storage of ginger is one of paramount importance, hence any pretreatment that reduces its moisture content and lessens its drying time but preserves its quality is ideal. In this study, we report the effect of different nonthermal pretreatments, osmosonication, osmotic dehydration, and ultrasound on the physical and chemical properties of China- and Ghana-sourced ginger samples under relative humidity convective drying. The present findings will offer more information in the selection of the best pretreatment technique for drying ginger.
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Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu Univ., Zhenjiang, 212013, P. R. China
| | - Raphael N Alolga
- State Key Laboratory of Natural Medicines, Dept. of Pharmacognosy, China Pharmaceutical Univ., No. 639 Longmian Road, Nanjing, 211198, P. R. China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu Univ., Zhenjiang, 212013, P. R. China
| | - William Tchabo
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China
| | - Ernest Bonah
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu Univ., Zhenjiang, 212013, P. R. China
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39
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Zhang L, Liao L, Qiao Y, Wang C, Shi D, An K, Hu J. Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying. Food Chem 2019; 303:125386. [PMID: 31473454 DOI: 10.1016/j.foodchem.2019.125386] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 08/13/2019] [Accepted: 08/17/2019] [Indexed: 11/16/2022]
Abstract
The present work investigated the influences of ultrahigh pressure (UHP), ultrasound (US) and their combination (UHP-US) as pretreatments on properties of vacuum-freeze dried strawberry slices. During vacuum-freeze drying, drying duration and total energy consumption of UHP sample, US sample and UHP-US sample was decreased. After the UHP or US pretreatments, a* value (redness), antioxidative substances (total anthocyanin content, total flavonoid content, total phenolic content, diphenyl picrylhydrazyl (DPPH), hydroxyl (-OH) radical-scavenging assay), hardness and cross-section areas of matrix in the dried slices were significantly (P < 0.05) increased. Transverse relaxation times and peak area corresponding to free water in the pretreated samples were obviously decreased, indicating lower mobility in the pretreated samples. As compared with UHP or US individually, UHP in combination with US increased those parameters more pronouncedly. Therefore, UHP and US are promising techniques for the vacuum-freeze drying processing of strawberry products.
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Affiliation(s)
- Lihui Zhang
- Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Li Liao
- Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Yu Qiao
- Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
| | - Defang Shi
- Institute for Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
| | - Kejing An
- Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Jianzhong Hu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
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40
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Lopez‐Quiroga E, Prosapio V, Fryer PJ, Norton IT, Bakalis S. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13192] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Valentina Prosapio
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Peter J. Fryer
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Ian T. Norton
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Serafim Bakalis
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
- Faculty of EngineeringUniversity of Nottingham Nottingham United Kingdom
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41
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Moradi M, Niakousari M, Mousavi Khaneghah A. Kinetics and mathematical modeling of thin layer drying of osmo‐treated
Aloe vera
(
Aloe barbadensis
) gel slices. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13180] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mehdi Moradi
- Department of Biosystems EngineeringCollege of Agriculture, Shiraz University Shiraz Iran
| | - Mehrdad Niakousari
- Department of Food Science and TechnologyCollege of Agriculture, Shiraz University Shiraz Iran
| | - Amin Mousavi Khaneghah
- Department of Food ScienceFaculty of Food Engineering, University of Campinas (UNICAMP) São Paulo Brazil
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42
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Osae R, Zhou C, Xu B, Tchabo W, Bonah E, Alenyorege EA, Ma H. Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (
Zingiber officinale
Roscoe) slices. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13117] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University Zhenjiang China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University Zhenjiang China
| | - William Tchabo
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Evans A. Alenyorege
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University Zhenjiang China
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43
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Osae R, Zhou C, Xu B, Tchabo W, Tahir HE, Mustapha AT, Ma H. Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices. J Food Biochem 2019; 43:e12832. [PMID: 31353512 DOI: 10.1111/jfbc.12832] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 02/06/2019] [Accepted: 02/18/2019] [Indexed: 11/29/2022]
Abstract
The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80-34.79 mg GAE/g d.w), TFC (26.46-62.16 mg CE/g d.w), ABTS (30.37%-86.10%), CUPRAC (36.89-73.97 mg/g), DPPH (50.57%-92.60%), FRAP (26.44-83 mg/g), and phytochemical constituents than US and OD. The OS-treated sample was more effective in inactivating both PPO (12.09%-35.93%) and POD (16.21%-39.58%) enzymes compared to US and OD-treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). PRACTICAL APPLICATIONS: Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long-term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.
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Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang, PR China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - William Tchabo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | | | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang, PR China
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45
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Li X, Bi J, Chen Q, Jin X, Wu X, Zhou M. Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.035] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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46
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Lopez-Quiroga E, Prosapio V, Fryer P, Norton I, Bakalis S. A model-based study of rehydration kinetics in freeze-dried tomatoes. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.egypro.2019.02.060] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2018.10.040] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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48
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Silva MLT, Brinques GB, Gurak PD. Utilização de farinha de subproduto de brotos para elaboração de massa alimentícia fresca. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.06318] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo O objetivo deste trabalho foi elaborar farinhas com brotos e subprodutos de brotos, além de avaliar a potencialidade de utilização de subprodutos de brotos na elaboração de massa alimentícia. Primeiramente, foram produzidas farinhas de broto de alfafa e farinhas de subprodutos de brotos, utilizando como métodos de processo a secagem convencional e a secagem por liofilização. Os resultados demonstraram que o método de secagem promoveu diferenças significativas no teor de umidade, lipídeos, proteínas, fibras, acidez, índice de solubilidade em água, atividade de água e cor das farinhas. Após avaliação do rendimento e dos parâmetros físico-químicos, a Farinha de Subproduto de Broto foi selecionada para a elaboração de massa fresca com as seguintes formulações: 5%, 10%, 20% e 30% de farinha de subproduto de broto em relação à farinha de trigo (q.s.p. 100%). Análises físico-químicas e de propriedades tecnológicas também foram realizadas em todas as massas elaboradas. Em relação às massas desenvolvidas, houve aumento no teor de cinzas e fibras, e a cor do produto se tornou mais escura com a adição de farinha de subproduto de broto. As análises das propriedades tecnológicas das massas demonstraram que houve aumento do tempo de cozimento e perda de sólidos solúveis na água de cozimento, com o aumento da proporção de farinha de subproduto de broto utilizada na formulação, sendo a formulação com 10% a mais adequada frente aos resultados obtidos. Portanto, o subproduto de broto se mostrou como um potencial insumo para o desenvolvimento de massas alimentícias, visando ao melhoramento nutricional e funcional.
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Krzykowski A, Dziki D, Rudy S, Gawlik-Dziki U, Polak R, Biernacka B. Effect of pre-treatment conditions and freeze-drying temperature on the process kinetics and physicochemical properties of pepper. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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50
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Liuqing W, Qiuhui H, Fei P, Alfred Mugambi M, Wenjian Y. Influence of different storage conditions on physical and sensory properties of freeze-dried Agaricus bisporus slices. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.052] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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