1
|
Hossain MA, Talukder S, Uz Zaman A, Sarkar A, Yasin M, Biswas R. Effective drying processes for Taikor (Garcinia pedunculata Roxb.) fruit by ultrasound-assisted osmotic pretreatment: Analysis of quality and kinetic models. ULTRASONICS SONOCHEMISTRY 2024; 103:106784. [PMID: 38295744 PMCID: PMC10845064 DOI: 10.1016/j.ultsonch.2024.106784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/17/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024]
Abstract
The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikorslices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 °C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 °C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties ofTaikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 °C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition forGarcinia pedunculatafruits.
Collapse
Affiliation(s)
- Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Sudipta Talukder
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Aftab Uz Zaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| |
Collapse
|
2
|
Yao J, Chen W, Fan K. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review. Foods 2023; 12:4321. [PMID: 38231776 DOI: 10.3390/foods12234321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 11/24/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.
Collapse
Affiliation(s)
- Jianhua Yao
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Wenjuan Chen
- National Polymer Materials Industry Innovation Center Co., Ltd., Guangzhou 510530, China
| | - Kai Fan
- College of Life Science, Yangtze University, Jingzhou 434025, China
- Institute of Food Science and Technology, Yangtze University, Jingzhou 434025, China
| |
Collapse
|
3
|
Fikry M, Benjakul S, Al-Ghamdi S, Tagrida M, Prodpran T. Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment. Foods 2023; 12:3024. [PMID: 37628023 PMCID: PMC10453671 DOI: 10.3390/foods12163024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/09/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Convection drying in combination with ultrasound pretreatment has emerged as a promising technology for seafood manufacturing. The primary objective of this research was to model the mass transfer process of Asian seabass (Lates calcarifer) fish skin without and with ultrasound pretreatment during convection drying at different temperatures (45, 55, and 65 °C). Additionally, the study aimed to examine the impact of ultrasound pretreatment and temperatures on the drying characteristics and specific energy consumption for drying of Asian seabass fish skin. Seven semi-theoretical models, namely Lewis, Page, modified Page, Vega-Lemus, Verma, Henderson and Pabis, and two-term models, were employed to characterize the moisture transfer process. The results of the study indicated a decrease in the moisture content as the drying time increased at different drying temperatures. Higher drying temperatures were associated with an increased drying rate. Among the mathematical models tested, the modified Page model provided a satisfactory description of the thin-layer drying characteristics of fish skin. Fick's law of diffusion was utilized to determine the effective moisture diffusivities. Comparing the drying of fish skin without (SS) and with ultrasound pretreatment (US-SS), the drying of the latter generally showed higher Deff values. The temperature dependence of the effective diffusivity coefficient was well described by the Arrhenius-type model. An increase in the drying temperature resulted in an increment of the effective moisture diffusivity. In general, the skin pretreated using ultrasound had a reduced drying time, by up to 28%. Additionally, this approach contributed to an approximate 22% reduction in the specific energy consumption, concurrently enhancing the energy efficiency. The microstructure analysis showed that fresh and dried US-SS samples had a more open structure and higher porosity, in comparison to the corresponding SS samples. These findings contribute to the knowledge on the application of ultrasound as the pretreatment of fish skin before drying and provide valuable insights for the development of potential drying techniques in the seafood industry.
Collapse
Affiliation(s)
- Mohammad Fikry
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt;
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
- Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Saleh Al-Ghamdi
- Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia;
| | - Mohamed Tagrida
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
| | - Thummanoon Prodpran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (S.B.); (M.T.)
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| |
Collapse
|
4
|
Tadesse AY, Mohammed HH, Andersa KN. Proximate composition and selected phytochemical component of Dawrach ( Raphanus raphanistrum L.) as affected by blanching temperature. Heliyon 2023; 9:e19240. [PMID: 37664702 PMCID: PMC10469562 DOI: 10.1016/j.heliyon.2023.e19240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 08/15/2023] [Accepted: 08/16/2023] [Indexed: 09/05/2023] Open
Abstract
Dawrach (Raphanus raphanistrum L.) is an underutilized wild edible plant belonging to the Brassicaceae family. Dawrach is widely regarded as a weed, and there is a lack of information about its nutritional profile such as, proximate, antioxidant properties, health-promoting vitamins, minerals and significant phytochemicals. The plant also contains anti-nutrients which need a pretreatment to be minimized and deteriorating enzymes that should be inactivated to make shelf stable products. Blanching temperature is the most critical factor that needs great attention during the blanching process to minimize the anti-nutrients and minimize the loss of desirable components of Dawrach such as, proximate and phytochemical contents and antioxidant activity. Thus, this study aimed to investigate the influence of blanching temperatures on the proximate, phytochemicals and antioxidant activity of Dawrach leaves. The parameters were evaluated following standard analytical methods and procedures. Dawrach leaves were blanched at 50, 60, 70, 80, and 90 °C temperature for 3 min, and raw or unblanched Dawrach was used as a control. Blanching temperature significantly affected the proximate, phytochemicals, antioxidant activity and anti-nutrients of the Dawrach. As a result, the moisture content of raw and blanched at 90 °C was 10.77 and 7.69 g/100g, respectively. Thus, blanching decreases the moisture content of Dawrach to the recommended safe moisture level for the products. Moreover, there was a significant decrease in the values of antioxidants activities, beta carotene, and l-ascorbic acid as the blanching temperature increased from 50 to 90 °C. Besides, as blanching temperature increased, there was a reduction in oxalate and tannin of the Dawrach leaf.
Collapse
Affiliation(s)
- Abebe Yimer Tadesse
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O.Box: 307, Jimma, Ethiopia
| | - Hayat Hassen Mohammed
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O.Box: 307, Jimma, Ethiopia
| | - Kumsa Negasa Andersa
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O.Box: 307, Jimma, Ethiopia
| |
Collapse
|
5
|
Rashid MT, Liu K, Wei DZ, Jatoi MA, Li Q, Sarpong F. Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice. ULTRASONICS SONOCHEMISTRY 2023; 98:106468. [PMID: 37327688 PMCID: PMC10422111 DOI: 10.1016/j.ultsonch.2023.106468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/29/2023] [Accepted: 06/01/2023] [Indexed: 06/18/2023]
Abstract
Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematical modeling, thermodynamics, microstructure, bioactive profile, volatile compounds and to lock the nutritional composition of selenium-enriched germinated black rice (SeGBR). Ultrasonic-treated samples exhibited a 20.5% reduced drying time than control ones. The Hii model accurately describes the drying kinetics of SeGBR with the highest R2 (>0.997 to 1.00) among the fifteen studied models. The activation energy values in US-SeGBR varied from 3.97 to 13.90 kJ/mol, while the specific energy consumption ranged from 6.45 to 12.32 kWh/kg, which was lower than untreated. The obtained thermodynamic attributes of dried black rice revealed that the process was endothermic and non-spontaneous. Gallic acid, kaempferol, and cyanidin 3-glucoside were present in high concentrations in phenolics, flavonoids, and anthocyanins, respectively. The HS-SPME-GC-MS investigation detected and quantified 55 volatile compounds. The US-treated SeGBR had more volatile compounds, which may stimulate the release of more flavorful substances. The scanning electronic micrograph shows that the US-treated samples absorbed high water through several micro-cavities. Selenium concentration was significantly higher in US-treated samples at 50 °C than in control samples. In conclusion, ultrasound-assisted hot-air drying accelerated drying and improved SeGBR quality, which is crucial for the food industry and global promotion of this healthiest rice variety.
Collapse
Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.
| | - Deng-Zhong Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | | | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Frederick Sarpong
- Value Addition Division, Oil Palm Research Institute, Council for Scientific and Industrial Research, Box 74, Kade, Ghana
| |
Collapse
|
6
|
Yuan T, Zhao X, Zhang C, Xu P, Li X, Zhang Z, Yang J, Liu Y, He Y. Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe. Food Sci Nutr 2023; 11:4073-4083. [PMID: 37457189 PMCID: PMC10345736 DOI: 10.1002/fsn3.3396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/10/2023] [Accepted: 04/17/2023] [Indexed: 07/18/2023] Open
Abstract
To overcome problems of browning and crusting during the pretreatment process and provide theoretical guidance for cantaloupe convection drying at 80°C, the effects of blanching (BL) and ultrasonic (US) treatments were examined. The effects of various BL (5, 10, and 15 s) and US (10, 20, 30, and 40 min) durations on convection drying were tested. The moisture ratio, drying rate, moisture effective diffusivity, color, browning, nuclear magnetic resonance characteristics, and texture were assessed. Compared with the control group, the maximal decreases in the drying time of BL and US pretreatment groups were 40% and 33.3%, respectively. BL and US pretreatments significantly increased the effective diffusion coefficient and shortened the drying time because of the destruction of the cell structure. Low-field nuclear magnetic resonance analysis showed that free water is mainly lost during the initial drying stage, while solidified water is mainly lost during middle and late stages. According to the results of magnetic resonance imaging, the moisture distribution shows that cavitation from US acts on internal tissue, while BL disrupts the structure of external tissue. Texture data define the area enclosed by SC-D as uniform. After BL and US pretreatment, the hardness of dried cantaloupe decreased and the uniformity increased significantly. The best pretreatment process for cantaloupe at 80°C was 10 min of US. These findings provide a reference for testing in the industrial production of dried cantaloupe and are deeply relevant for practice.
Collapse
Affiliation(s)
- Tiejian Yuan
- College of Electromechanical EngineeringQingdao University of Science and TechnologyQingdaoChina
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Xiaoyan Zhao
- Key Laboratory of Vegetable Postharvest ProcessingMinistry of Agriculture and rural affairsBeijingChina
| | - Chao Zhang
- Key Laboratory of Vegetable Postharvest ProcessingMinistry of Agriculture and rural affairsBeijingChina
| | - Peng Xu
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
- Xi'an Jiaotong UniversityXi'anChina
| | - Xiaoqiong Li
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Zhentao Zhang
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Junling Yang
- Technical Institute of Physics and ChemistryChinese Academy of SciencesBeijingChina
| | - Yaoyang Liu
- Jiangxi CAS Pharmaceutical Engineering Technology Co., Ltd.NanchangChina
| | - Yan He
- College of Electromechanical EngineeringQingdao University of Science and TechnologyQingdaoChina
| |
Collapse
|
7
|
Dash KK, Bhagya Raj GVS. Ultrasound assisted microwave vacuum drying of persimmon fruit: Modeling by artificial neural network and optimization by genetic algorithm. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Kshirod Kumar Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda India
| | - G. V. S. Bhagya Raj
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda India
| |
Collapse
|
8
|
Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods. Food Chem 2023; 404:134571. [DOI: 10.1016/j.foodchem.2022.134571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 09/23/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
|
9
|
Shi J, Sun X, Wang Y, Yin S, Liu Y, Xu YJ. Foodomics reveals altered lipid and protein profiles of Antarctic krill (Euphausia superba) under different processing. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
|
10
|
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
| |
Collapse
|
11
|
Huang W, Huang D, Qin Y, Zhang Y, Lu Y, Huang S, Gong G. Ultrasound‐assisted hot air drying characteristics of
Phyllanthus emblica. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Wenyang Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Dan Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yiting Qin
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yixiao Zhang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Yijun Lu
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Shuai Huang
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| | - Guiliang Gong
- Department of Mechanical and Electrical Engineering Central South University of Forestry and Technology Changsha China
| |
Collapse
|
12
|
Wodajo Bekele D, Admassu S. Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Derese Wodajo Bekele
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
- Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
| | - Shimelis Admassu
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
| |
Collapse
|
13
|
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]
|
14
|
Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris. Foods 2022; 11:foods11233933. [PMID: 36496741 PMCID: PMC9735880 DOI: 10.3390/foods11233933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/28/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. MW-HAD samples had the highest levels of umami taste 5'-nucleotides, bitter taste amino acids, and equivalent umami concentration (EUC) value. The aroma fingerprints and differences of dried Cordyceps militaris were established by GC-MS with odor activity values (OAVs) and GC-IMS with principal component analysis (PCA). GC-MS data showed that the predominant volatiles of dried samples were aldehydes, alcohols, and ketones. VFD samples had the highest amount of total aroma compounds and C8 compounds. Moreover, 21 aroma-active components (OAVs ≥ 1) were the main contributors to the flavor of dried Cordyceps militaris. The OAVs of 1-octen-3-one and 3-octanone associated with mushroom-like odor in VFD were significantly higher than other samples. Furthermore, a significant difference in flavor compounds of four dried samples was also clearly demonstrated by GC-IMS analysis with PCA. GC-IMS analysis revealed that VFD samples had the most abundant flavor compounds. Overall, MW-HAD was an effective drying method to promote umami taste, and VFD could superiorly preserve volatiles and characteristic aroma compounds in dried Cordyceps militaris.
Collapse
|
15
|
Zhao X, Cheng X, Zang M, Wang L, Li X, Yue Y, Liu B. Insights into the characteristics and molecular transformation of lipids in Litopenaeus vannamei during drying from combined lipidomics. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
16
|
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.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
| |
Collapse
|
17
|
Du Y, Yang F, Yu H, Xie Y, Yao W. Improving food drying performance by cold plasma pretreatment: A systematic review. Compr Rev Food Sci Food Saf 2022; 21:4402-4421. [PMID: 36037152 DOI: 10.1111/1541-4337.13027] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/05/2022] [Accepted: 07/27/2022] [Indexed: 01/28/2023]
Abstract
Drying is an important and influential process to prolong the shelf-life of food in the food industry. Recent studies have shown that cold plasma (CP) as an emerging drying pretreatment technology can improve drying performance, reduce drying energy consumption, and improve dried food quality. This paper comprehensively reviewed the mechanism of CP improving drying performance, related equipment, energy consumption, influencing factors, and impact on drying quality. This review also discusses the advantages and disadvantages and proposes possible challenges and suggestions for future research. Most studies indicated that CP pretreatment could improve the drying rate and quality and reduce the drying energy consumption. CP can promote moisture diffusion and improve drying efficiency by etching the surface and affecting the internal microstructure. In addition, CP can enhance the quality of dried products by reducing drying time and enzyme activity. Further research is needed to explore the drying mechanisms and equipment innovations to promote the application of CP in the food drying industry.
Collapse
Affiliation(s)
- Yuhang Du
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
18
|
A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Kinnow mandarin (Citrus reticulate L.) peels are a storehouse of well-known bioactive compounds, viz., polyphenols, flavonoids, carotenoids, limonoids, and tocopherol, which exhibit an effective antioxidant capacity. However, naringin is the most predominant bitter flavanone compound found in Kinnow peels that causes their bitterness. It prohibits the effective utilization of peels in food-based products. In the present study, a novel approach for the debittering of Kinnow peels has been established to tackle this problem. A comparative evaluation of the different debittering methods (chemical, microbial, and ultrasound-assisted microbial treatments) used on Kinnow peel naringin and bioactive compounds was conducted. Among the chemical and microbial method; solid-state fermentation with A. niger led to greater extraction of naringin content (7.08 mg/g) from kinnow peels. Moreover, the numerical process optimization of ultrasound-assisted microbial debittering was performed by the Box–Behnken design (BBD) of a response surface methodology to maximize naringin hydrolysis. Among all three debittering methods, ultrasound-assisted microbial debittering led to a greater hydrolysis of naringin content and reduced processing time. The optimum conditions were ultrasound temperature (40 °C), time (30 min), and A. niger koji extract (1.45%) for the maximum extraction rate of naringin (11.91 mg/g). These debittered Kinnow peels can be utilized as raw material to develop therapeutic food products having a high phytochemical composition without any off-flavors or bitterness.
Collapse
|
19
|
Lin T, Meng F, Zhang M, Liu Q. Effects of different low temperature pretreatments on properties of corn stover biochar for precursors of sulfonated solid acid catalysts. BIORESOURCE TECHNOLOGY 2022; 357:127342. [PMID: 35605770 DOI: 10.1016/j.biortech.2022.127342] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 05/14/2022] [Accepted: 05/17/2022] [Indexed: 06/15/2023]
Abstract
In this study, the effects of different pretreatment methods including phosphoric acid (PA), freeze drying (FD) and phosphoric acid-freeze drying combined (PA-FD) pretreatment on corn stover characteristics and pyrolysis of corn stover samples was investigated. The results demonstrated that the physiochemical properties of biochars varied significantly. In comparison, PA pretreatment could effectively remove a large portion of inorganics and improve the fuel characteristics. PA-CSB-600 had a greater HHV, lower O/C and H/C ratios, and a lower biochar energy yield (Ye), indicating the possibility for an attractive fuel source. PA-FD pretreatment would significantly affected cell volume and caused mechanical damage to corn stover structure. As a sulfonated solid acid catalyst precursor, the results of cellulose catalytic hydrolysis indicated that the density of -SO3H in FD-CSA was much higher than PA-FD-CSA, but lower surface special area. Specifically, PA-FD-CSB prepared at 600 °C resulted in the maximum increase of cellulose conversion by 34.7-81.3%.
Collapse
Affiliation(s)
- Tianchi Lin
- Faculty of Engineering, Shenyang Agricultural University, Shenyang 110866, China
| | - Fanbin Meng
- Faculty of Engineering, Shenyang Agricultural University, Shenyang 110866, China
| | - Min Zhang
- Faculty of Engineering, Shenyang Agricultural University, Shenyang 110866, China
| | - Qingyu Liu
- Faculty of Engineering, Shenyang Agricultural University, Shenyang 110866, China.
| |
Collapse
|
20
|
Shen J, Zhang M, Mujumdar AS, Chen J. Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02839-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
21
|
Tayyab Rashid M, Liu K, Ahmed Jatoi M, Safdar B, Lv D, Wei D. Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes. ULTRASONICS SONOCHEMISTRY 2022; 86:106047. [PMID: 35617885 PMCID: PMC9136187 DOI: 10.1016/j.ultsonch.2022.106047] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/30/2022] [Accepted: 05/17/2022] [Indexed: 05/20/2023]
Abstract
The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment at 40 kHz combined with IRD and HAD (70 °C) significantly lessened the drying time and water contents. Besides, it did not affect the sweet potato's bioactive components and other quality-related attributes. The samples' activation energy (Ea) ranged from 17.60 to 29.86 kJ/mol for both dryers, with R2 (0.999-0.9809). Control samples had the highest specific energy consumption (SEC) due to the extended drying period, whereas ultrasound (40 kHz) treated samples had the lowest SEC during HAD and IRD at 80 °C. The thermodynamic parameters indicated that increasing the drying temperature lowers the enthalpy and Gibbs free energy, while entropy resulted in negative values. HAD had better textural qualities (hardness and resilience). The US pretreatments followed by HAD or IRD may lead to an energy-efficient method with acceptable quality maintenance.
Collapse
Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | | | - Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Dingyang Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Dengzhong Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
22
|
Bai C, Chen R, Tan L, Bai H, Tian L, Lu J, Gao M, Sun H, Chi Y. Effects of multi-frequency ultrasonic on the physicochemical properties and bioactivities of polysaccharides from different parts of ginseng. Int J Biol Macromol 2022; 206:896-910. [PMID: 35318082 DOI: 10.1016/j.ijbiomac.2022.03.098] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/23/2022] [Accepted: 03/15/2022] [Indexed: 11/05/2022]
Abstract
The effect of multi-frequency ultrasonic extraction (MUE) on the yields, physicochemical properties, antioxidant and α-glucosidase inhibitory activities of polysaccharides (GPs) from different parts of ginseng were compared. Results demonstrated that yields of polysaccharides from different parts were found to vary significantly differences, in the order of roots (M-GRPs) > flowers (M-GFPs) > leaves (M-GLPs). Compared with heat reflux extraction, MUE not only increased the yield of GPs by up to 9.14%-210.87%, with higher uronic acid content (UAC: increased by 4.99%-53.48%), total phenolics content (TPC: increased by 7.60% to 42.61%), total flavonoids content (TFC: increased by 2.52%-5.45%), and lower molecular weight (Mw: reduced by 6.51%- 33.08%) and protein content (PC: reduced by 5.15%-8.95%), but also improved their functional properties and bioactivities. All six purified polysaccharides extracted by MUE were acidic pyran polysaccharide with different monosaccharide composition, possessed remarkable antioxidant and α-glucosidase inhibitory activities. Especially, M-GFP-1 exhibited the highest bioactivities, illustrated that the activities were highly correlated with UAC and TPC, Mw, and triple helical structure. These results indicate that MUE was an efficient technique for improving yields, physicochemical and functional properties and enhancing biological activities of polysaccharide.
Collapse
Affiliation(s)
- Chunlong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Ruizhan Chen
- College of Chemistry, Changchun Normal University, Changchun 130032, China.
| | - Li Tan
- Institute of Agricultural Quality Standard and Testing Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Helong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Li Tian
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Juan Lu
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Ming Gao
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Hui Sun
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Yu Chi
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| |
Collapse
|
23
|
Effect of an Ultrasound Pre-Treatment on the Characteristics and Quality of Far-Infrared Vacuum Drying with Cistanche Slices. Foods 2022; 11:foods11060866. [PMID: 35327287 PMCID: PMC8950557 DOI: 10.3390/foods11060866] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/11/2022] [Accepted: 03/15/2022] [Indexed: 11/22/2022] Open
Abstract
In this study, the effect of an ultrasound (US) pre-treatment on the process of drying Cistanche slices through far-infrared vacuum drying was investigated with various experimental factors, including the US treatment time (25, 35, 45 min), frequency (20, 40, 60 kHz) and power (150, 180, 210 W). The results showed that compared with the samples without US, the material drying time after the US treatment was reduced by 16–36.8%. The effective moisture diffusion coefficients of Cistanche slices under different US conditions ranged from 1.61122 × 10−8 to 2.39274 × 10−8 m2/s, which agreed with food processing ranges. In addition, the phenylethanoid glycoside, iridoid, polysaccharide, total phenol and total flavonoid contents in Cistanche were significantly increased after US pre-treatment. However, the dried products obtained with the 45 min US treatment had greatly damaged internal structures, collapsed and seriously deformed surfaces, and low contents of active ingredients. Overall, the US pre-treatment could significantly improve the drying quality of Cistanche slices.
Collapse
|
24
|
Zhu X, Healy LE, Sevindik O, Sun DW, Selli S, Kelebek H, Tiwari BK. Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta. Food Chem 2022; 369:130949. [PMID: 34488133 DOI: 10.1016/j.foodchem.2021.130949] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 08/21/2021] [Accepted: 08/23/2021] [Indexed: 01/15/2023]
Abstract
Alaria esculenta is one of the most abundant edible brown seaweeds in Irelandandisconsidered an excellent source of nutrients, sought after by the food, nutraceutical and pharmaceutical industries. Seaweed is typically blanched and dried prior to consumption to enhance the end-product quality attributes and shelf life. Three blanching techniques were examined in this work; conventional hot water blanching, novel ultrasound blanching and microwave blanching. The L* and b*colour metrics were affected significantly (P < 0.01) by the processing methods. There were 76 volatile compounds detected in blanched and dehydrated Alaria esculenta. Freeze-dried samples after treatment with microwave alone (at 1000 W) and microwave (800 W) combined with ultrasound (at 50% amplitude) had the highest retention rate of volatile compounds (up to 98.61%). Regarding mineral content, drying methods significantly affected (P < 0.05) the content of Ca, Co, Cu and Fe, while blanching treatments significantly affected (P < 0.05) the content of Na, Cu, Fe and Mn.
Collapse
Affiliation(s)
- Xianglu Zhu
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| | - Laura E Healy
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Onur Sevindik
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey
| | | |
Collapse
|
25
|
Xu B, Sylvain Tiliwa E, Yan W, Roknul Azam S, Wei B, Zhou C, Ma H, Bhandari B. Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review. Food Res Int 2022; 152:110744. [DOI: 10.1016/j.foodres.2021.110744] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/22/2021] [Accepted: 10/06/2021] [Indexed: 01/04/2023]
|
26
|
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.
Collapse
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
| |
Collapse
|
27
|
Tekin Cakmak ZH, Kayacan Cakmakoglu S, Avcı E, Sagdic O, Karasu S. Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zeynep Hazal Tekin Cakmak
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Selma Kayacan Cakmakoglu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Esra Avcı
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| |
Collapse
|
28
|
Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167672] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon various pretreatments such as ultrasound (US), blanching (BL), and microwave (MW). Compared to convective drying, IR drying decreased more the drying time and energy consumption (SEC). Application of higher IR powers and air temperatures accelerated the drying process at lower energy consumption (SEC) and higher energy efficiency and moisture diffusion. Terebinth dried by a convective dryer at 60 °C with US pretreatment showed a better color compared to other samples. It also exhibited the polyphenol and flavonoid content of 145.35 mg GAE/g d.m. and 49.24 mg QE/g d.m., respectively, with color variations of 14.25 and a rehydration rate of 3.17. The proposed pretreatment methods significantly reduced the drying time and energy consumption, and from the other side it increased energy efficiency, bioactive compounds, and quality of the dried samples (p < 0.01). Among the different pretreatments used, microwave pretreatment led to the best results in terms of the drying time and SEC, and energy efficiency. US pretreatment showed the best results in terms of preserving the bioactive compounds and the general appearance of the terebinth.
Collapse
|
29
|
Loureiro ADC, Souza FDCDA, Sanches EA, Bezerra JDA, Lamarão CV, Rodrigues S, Fernandes FAN, Campelo PH. Cold plasma technique as a pretreatment for drying fruits: Evaluation of the excitation frequency on drying process and bioactive compounds. Food Res Int 2021; 147:110462. [PMID: 34399462 DOI: 10.1016/j.foodres.2021.110462] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 05/19/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
The present work aims to evaluate the effect of different excitation frequency (200, 500 and 800 Hz) of cold plasma technique as a pretreatment for drying tucumã. SEM images showed changes on the pretreated tucumã's surface, favoring the drying rate and diffusivity of water as well as reducing the drying time. Marginal variation of color and reduced drying time were observed in the samples treated using 200 and 800 Hz. The pretreatment improved the concentration of phenolic (45.3 mg GAE g-1) and antioxidant compounds (799.8 µM ET) (p-value < 0.05). Carotenoids were more sensitive to the drying time, presenting significant degradation at 500 Hz. For this reason, the propose pretreatment based on the application of cold plasma technique for drying foods can preserve/improve their nutritional quality.
Collapse
Affiliation(s)
- Andria da C Loureiro
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Federal University of Amazonas, Manaus/AM, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus/AM, Brazil
| | | | - Edgar A Sanches
- Laboratory of Nanostructured Polymers (NANOPOL; @nanopol_ufam), Federal University of Amazonas, Manaus/AM, Brazil
| | | | - Carlos Victor Lamarão
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Federal University of Amazonas, Manaus/AM, Brazil
| | - Sueli Rodrigues
- Federal University of Ceará, Department of Food Engineering, Fortaleza/CE, Brazil
| | - Fabiano A N Fernandes
- Federal University of Ceará, Department of Chemical Engineering, Fortaleza/CE, Brazil
| | - Pedro H Campelo
- Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Federal University of Amazonas, Manaus/AM, Brazil; Faculty of Agrarian Science, Federal University of Amazonas, Manaus/AM, Brazil.
| |
Collapse
|
30
|
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]
|
31
|
Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties. Foods 2021; 10:foods10051006. [PMID: 34064476 PMCID: PMC8147953 DOI: 10.3390/foods10051006] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 01/09/2023] Open
Abstract
The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave–hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave–hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.
Collapse
|
32
|
Makhamrueang N, Sirilun S, Sirithunyalug J, Chaiyana W, Wangcharoen W, Peerajan S, Chaiyasut C. Effect of Pretreatment Processes on Biogenic Amines Content and Some Bioactive Compounds in Hericium erinaceus Extract. Foods 2021; 10:996. [PMID: 34063215 PMCID: PMC8147423 DOI: 10.3390/foods10050996] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/25/2021] [Accepted: 04/27/2021] [Indexed: 11/22/2022] Open
Abstract
Hericium erinaceus is reported as a source of several nutritional contents and bioactive compounds, especially β-glucan. However, various uncontrolled processes lead to the formation of byproducts that can affect human health, including biogenic amines. These amines are concerning, because their presence is an important indicator of the process of hygiene and food spoilage or quality. A better understanding of various pretreatment processes can control the content of biogenic amines. In this work, we studied the effect of pretreatment processes, i.e., sample size (whole, ripping, and chopping); heating process (non-heating, blanching, and boiling); and drying method (nondrying, hot air drying, and freeze-drying) on biogenic amine contents in H. erinaceus extract. A method of the post-column high-performance liquid chromatography (HPLC) technique was used for the analysis of putrescine (PUT) and spermidine (SPD) in H. erinaceus extract following the acceptable guidelines. In this study, treatment 20 (chopping/non-heating/hot air drying) was suggested as a good choice for the pretreatment process, because low levels of PUT and SPD were shown in the extract while high levels of the bioactive compounds β-glucan and antioxidant activity were presented. This treatment process can be applied to the industry because of its easy operation and cost-saving.
Collapse
Affiliation(s)
- Netnapa Makhamrueang
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (N.M.); (W.C.)
| | - Sasithorn Sirilun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Jakkapan Sirithunyalug
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Wantida Chaiyana
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (N.M.); (W.C.)
| | - Wiwat Wangcharoen
- Department of Food Technology, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | | | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (N.M.); (W.C.)
| |
Collapse
|
33
|
Zhang L, Qiao Y, Wang C, Liao L, Shi D, An K, Hu J. Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze‐dried strawberry slices. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lihui Zhang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR 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 PR China
| | - Yu Qiao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR 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 PR China
| | - Li Liao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Defang Shi
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR 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 PR 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 PR China
| |
Collapse
|
34
|
Effect of Pretreatment with Low-Frequency Ultrasound on Quality Parameters in Gulupa (Passiflora edulis Sims) Pulp. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041734] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The Gulupa (Passiflora edulis f. edulis Sims) is an expression of South America’s tropics’ biodiversity, and a source of B vitamins and amino acids. It is a climacteric export fruit for which it is necessary to incorporate emerging technologies for its conservation and transport. This work investigated the effect of ultrasound on gulupa pulp and verified the stability of the characters of interest in the shelf life of 20 days. Six treatments and a control sample were used, evaluated in triplicate, and varied in frequency (30 and 40 kHz) with an exposure time of 10, 20, and 30 min. A statistical analysis of unidirectional variances and Dunnett’s test was used. It was found that the ultrasound treatments did not affect the pH or the titratable acidity. Soluble solid results presented a significant increase (p < 0.05) (from 13.4 to 14.8% w/v) in the antioxidant capacity (from 1.13 to 1.54 µmol Trolox Equivalent (TE)/g by the ABTS•+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) Cationic Radical Assay and from 3.3 to 3.7 µmol TE/g by the DPPH· (2,2-diphenyl-1-picrilhydrazil) Radical Scavenging Assay). During the shelf life, ascorbic acid was the parameter that varied most (p < 0.05). It decreased from 42.7 to 21.6 mg ascorbic acid/100 g of pulp in the control sample. However, a smaller decrease was observed (23.8–24.5 mg ascorbic acid/100 g of pulp) in the 40 kHz treatments. The smallest global color difference (ΔE) for the control was found in the 40 kHz treatment at 30 min through the entire shelf life (day 0 to 20). Ultrasound treatment offers a new strategy to improve and extend the shelf life of chilled gulupa pulp.
Collapse
|
35
|
Salamatullah AM, Uslu N, Özcan MM, Alkaltham MS, Hayat K. The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15173] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ahmad Mohammed Salamatullah
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Mohammed Saeed Alkaltham
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Khizar Hayat
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| |
Collapse
|
36
|
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.
Collapse
|
37
|
Alolga RN, Osae R, Essilfie G, Saalia FK, Akaba S, Chikari F. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics. Food Chem 2020; 343:128535. [PMID: 33221098 DOI: 10.1016/j.foodchem.2020.128535] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/15/2020] [Accepted: 10/29/2020] [Indexed: 01/22/2023]
Abstract
This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US.
Collapse
Affiliation(s)
- Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China.
| | - Richard Osae
- School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana
| | - Gloria Essilfie
- College of Basic and Applied Sciences, School of Agriculture, Department of Crop Science, University of Ghana, Ghana.
| | - Firibu Kwasi Saalia
- College of Basic and Applied Sciences, School of Engineering, Department of Food Process Engineering, University of Ghana, Ghana
| | - Selorm Akaba
- College of Agriculture and Natural Sciences, School of Agriculture, Department of Agricultural Economics and Extension, University of Cape Coast, Cape Coast, Ghana
| | - Fadzai Chikari
- School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana
| |
Collapse
|
38
|
Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2020; 19:1715-1735. [PMID: 33192209 PMCID: PMC7651826 DOI: 10.1007/s10311-020-01126-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/17/2020] [Indexed: 05/02/2023]
Abstract
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
Collapse
Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110 India
| | - Ashish Kapoor
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| |
Collapse
|
39
|
Lin N, Liu B, Liu Z, Qi T. Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein. J Food Sci 2020; 85:3690-3699. [PMID: 33073379 DOI: 10.1111/1750-3841.15503] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Antarctic krill protein (AKP) was extracted from Antarctic krill by an alkali dissolution-isoelectric precipitation method and then it was phosphorylated with sodium tripolyphosphate. The phosphorylated Antarctic krill protein (P-AKP) powder was obtained by spray-drying (SD), freeze-drying (FD), and hot-air drying (AD), and the effects of these drying methods on the structures and functional properties of proteins were investigated. The P-AKP powder dried by SD had the best sensory performance, and its particle size was much smaller than that of FD and AD. Scanning electron microscope displayed a uniform particle size of SD powder and the particles were uniformly dispersed. X-ray diffraction analysis showed a higher crystallinity of SD sample than AD and FD. Differential scanning calorimeter analysis revealed that SD sample had the best thermal stability and less protein denaturation (ΔH = 210.80 J/g), followed by FD (ΔH = 80.48 J/g) and AD (ΔH = 73.94 J/g; P < 0.05). Fourier transform infrared showed that SD sample contained more protein secondary structure. Compared with SD, the phosphorylated group-related chemical bonds in FD and AD samples were partially destroyed. SD sample had the highest protein solubility, oil absorption capacity, emulsifying, and foaming activities than FD and AD (P < 0.05). Although FD had the highest water absorption capacity, sample prepared with AD had the worst functional performance. Therefore, different drying methods used for preparation of the P-AKP can affect its physicochemical and associated functional properties, and SD could be an appropriate drying method for the industrial mass production of P-AKP powders with better functionalities. PRACTICAL APPLICATION: The optimal drying method for preparing the phosphorylated Antarctic krill protein (P-AKP) powder was proved to be spray-drying (SD), because the physicochemical and functional properties were better for P-AKP dried by SD than the other drying methods. Hence, SD was recommended for the industrial mass production of P-AKP powders with better functionalities. This research can provide theoretical guidance for the further processing and utilization of P-AKP, and offer technical reference for food processing and preservation.
Collapse
Affiliation(s)
- Na Lin
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China
| | - Baolin Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| | - Zhidong Liu
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, China
| | - Ting Qi
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
| |
Collapse
|
40
|
Amanor-Atiemoh R, Zhou C, Wahia H, Mustapha AT, Rashid MT, Sampson G, Amoa-Owusu A, Ma H, Zhou R. Acoustically-aided osmo-dehydration pretreatments under pulsed vacuum dryer for apple slices: drying kinetics, thermodynamics, and quality attributes. J Food Sci 2020; 85:3909-3919. [PMID: 33047823 DOI: 10.1111/1750-3841.15484] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Revised: 08/18/2020] [Accepted: 09/14/2020] [Indexed: 11/29/2022]
Abstract
The research work investigates the effect of different pretreatment conditions (osmotic dehydration [OD], ultrasound [US], and ultrasound-assisted osmotic dehydration [UOD]) on the drying kinetics modeling, thermodynamics, weight reduction, degradation kinetics of vitamin C, and color of apple slices under pulsed vacuum dryer (PVD). The findings showed that UOD pretreatment significantly improved drying time and increased weight reduction comparative to OD, US, and the control sample. Drying kinetics modeling revealed that the Hii model better described the drying kinetic behavior of the apple slices than the other nine mathematical models based on higher coefficient of determination (R2 ), root mean square error (RMSE), and reduced chi-square (χ2 ). Analysis of vitamin C content revealed a 46.05%, 31.28%, and 25.95% retention for UOD, US, and OD, respectively, after drying. Second-order kinetics could accurately predict the degradation kinetics of vitamin C compared to first-order kinetics. Vitamin C degradation kinetics showed lower k-value, higher D-value (time required for 90% degradation), and half-life indicating a higher retention of vitamin C content for UOD pretreatment compared to OD and US during drying. L*, b*, and chroma values of UOD were significantly (P < 0.05) higher compared to US, OD, and the control sample. PRACTICAL APPLICATION: The findings of this study revealed that ultrasonic-aided osmotic dehydration is a unique and novel pretreatment technique prior to drying, which significantly shortens drying time as a result of faster moisture/mass transfer, improves processing efficiency thereby reducing processing cost, improves quality parameters, and preserve phytochemicals. This makes the business operations of food processors competitive and as well provide value for customers.
Collapse
Affiliation(s)
- Robert Amanor-Atiemoh
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China.,School of Biological and Food Engineering, Chuzhou University, Chuzhou, 239000, PR China
| | - Hafida Wahia
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | | | - Muhammad Tayyab Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Gilbert Sampson
- Department of Hospitality and Tourism Education, University of Education-Winneba, Kumasi, Ghana
| | - Abigail Amoa-Owusu
- Council for Scientific and Industrial Research (CSIR)-Crop Research Institute, Kumasi, Ghana
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| | - Ruoyu Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China
| |
Collapse
|
41
|
Amanor‐Atiemoh R, Zhou C, Mujumdar A, Osae R, Taiye Mustapha A, Wahia H, Sampson G, Amoa‐Owusu A, Ma H. Effect of simultaneous dual‐frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13535] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
- School of Biological and Food Engineering Chuzhou University Chuzhou PR China
| | - Arun Mujumdar
- Department of Bioresource Engineering McGill University Montreal Quebec Canada
| | - Richard Osae
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
- Department of Food and Postharvest Technology School of Applied Science and Art, Cape Coast Technical University Cape Coast Ghana
| | | | - Hafida Wahia
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| | - Gilbert Sampson
- Department of Hospitality and Tourism Education University of Education‐Winneba, Kumasi Campus Kumasi Ghana
| | - Abigail Amoa‐Owusu
- Council for Scientific and Industrial Research (CSIR) ‐ Crop Research Institute Kumasi Ghana
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| |
Collapse
|
42
|
Kaveh M, Taghinezhad E, Aziz M. Effects of physical and chemical pretreatments on drying and quality properties of blackberry ( Rubus spp.) in hot air dryer. Food Sci Nutr 2020; 8:3843-3856. [PMID: 32724646 PMCID: PMC7382141 DOI: 10.1002/fsn3.1678] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 05/08/2020] [Accepted: 05/13/2020] [Indexed: 11/15/2022] Open
Abstract
This research examines the impact of various pretreatments on effective moisture diffusivity coefficient (Deff ), activation energy (Ea ), specific energy consumption (SEC), color, and shrinkage of blackberry (Rubus spp.). Hot air drying experiments were conducted under three different temperatures (50, 60, and 70°C) and four pretreatments, including thermal pretreatment by hot water blanching at 70, 80, and 90°C, pulse pretreatment with microwave having power of 90, 180, and 360 W, chemical pretreatment using ascorbic acid (1% in distilled water), and mechanical pretreatment using ultrasonic vibration with working frequency of 28 ± 5% kHz for 15, 30, and 45 min. The results show that the highest Deff value, which was 1.00 × 10-8 m2/s, could be achieved by using a microwave pretreatment with power and drying temperature of 360 W and 70°C͘, respectively. Moreover, the lowest Deff value obtained from this similar pretreatment condition was 3.10 × 10-9 m2/s at a drying temperature of 50°C, while Ea ranged from 13.61 to 26.02 kJ/mol. The highest and lowest SECs were 269.91 kW hr/kg for the control sample and 75.63 kW hr/kg for the microwave pretreatment, respectively. Furthermore, the largest color change and shrinkage were detected in ascorbic acid pretreatment and control sample, respectively.
Collapse
Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems EngineeringCollege of Agriculture and Natural ResourcesUniversity of Mohaghegh ArdabiliArdabilIran
| | - Ebrahim Taghinezhad
- Department of Agricultural Engineering and TechnologyMoghan College of Agriculture and Natural ResourcesUniversity of Mohaghegh ArdabiliArdabilIran
| | - Muhammad Aziz
- Institute of Industrial ScienceThe University of TokyoTokyoJapan
| |
Collapse
|
43
|
Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102381] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
44
|
Bchir B, Bouaziz MA, Ettaib R, Sebii H, Danthine S, Blecker C, Besbes S, Attia H. Optimization of ultrasound‐assisted osmotic dehydration of pomegranate seeds (
Punica granatum
L.) using response surface methodology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Refki Ettaib
- Laboratoire d'Aridoculture et Cultures Oasiennes Institut des Régions Arides Médenine Tunisie
| | - Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Sabine Danthine
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Christophe Blecker
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| |
Collapse
|
45
|
Huang D, Men K, Li D, Wen T, Gong Z, Sunden B, Wu Z. Application of ultrasound technology in the drying of food products. ULTRASONICS SONOCHEMISTRY 2020; 63:104950. [PMID: 31952007 DOI: 10.1016/j.ultsonch.2019.104950] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/19/2019] [Accepted: 12/26/2019] [Indexed: 05/18/2023]
Abstract
This study presents a state-of-the-art overview on the application of ultrasound technology in the drying of food products, including the ultrasound pre-treatment and ultrasound assisted drying. The effect of main parameters and ultrasound technology on the drying kinetics and food quality were discussed. Inconsistencies were pointed out and analyzed in detail. Results showed that for ultrasound pre-treatment, the food products may lose or gain water and increase of ultrasonic parameters (sonication time, amplitude and ultrasound power) promoted the water loss or water gain. When ultrasound technology was applied prior to drying, an increase in drying kinetics was always observed, though some different results were also presented. For ultrasound assisted drying, the ultrasound power always gave a positive effect on the drying process, however, the magnitude of ultrasound improvement was largely dependent on the process variables, such as air velocity, air temperature, microwave power and vacuum pressure, etc. The application of ultrasound technology will somehow affect the food quality, including the physical and chemical ones. Generally, the ultrasound application can decrease the water activity, improve the product color and reduce the nutrient loss.
Collapse
Affiliation(s)
- Dan Huang
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China.
| | - Kaiyang Men
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China
| | - Dapeng Li
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China
| | - Tao Wen
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China
| | - Zhongliang Gong
- Department of Mechanical and Electrical Engineering, Central South University of Forestry and Technology University, Changsha 410004, China
| | - Bengt Sunden
- Department of Energy Sciences, Lund University, P.O. Box 118, Lund SE-22100, Sweden
| | - Zan Wu
- Department of Energy Sciences, Lund University, P.O. Box 118, Lund SE-22100, Sweden
| |
Collapse
|
46
|
Ling JG, Xuan XT, Yu N, Cui Y, Shang HT, Liao XJ, Lin XD, Yu JF, Liu DH. High pressure-assisted vacuum-freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing. J Food Sci 2020; 85:1167-1176. [PMID: 32275070 DOI: 10.1111/1750-3841.15027] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 11/29/2019] [Accepted: 12/03/2019] [Indexed: 11/28/2022]
Abstract
High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP-vacuum-freeze drying (HPP-VFD) processes has been monitored by using low-field nuclear magnetic resonance and magnetic resonance image (MRI) in comparison with hot air-drying and VFD. Based on the T2 relaxation spectra, three water fractions corresponding to bound water (hydrogen-bonded water), immobile water (water trapped by organization structure or cell member), and free water were observed. For group B, with increasing drying time (4 to 22 hr), the transverse relaxation times of T21 , T22 , and T23 were significantly decreased (76.79%, 57.78%, and 40.9%) (P < 0.05). The content of immobile water (A22 ) and free water (A23 ) decreased (81.55% and 89.07%), whereas the bound water (A21 ) increased (7.26%). In comparison with group B, the T21 , T22 , and T23 of group C showed greater decrease (83.12%, 87.12%, and 89.57% for group C) so that HPP pretreatment could shorten the relaxation time. MRI analysis further proved that HPP-VFD drying has improved drying efficiency, and moisture migration was from the exterior to the interior part with increasing drying time. SEM analysis demonstrated that no significant damage of muscle fibers with narrower gaps was observed for groups B and C. Overall, HPP, as a pretreatment technology, could accelerate the moisture migration and improve the drying efficiency of VFD process for shrimp. PRACTICAL APPLICATION: High pressure processing (HPP) is now well known as a nonthermal processing technology and becoming increasingly acknowledged. However, there is limited information about its application in shrimp-drying process and the moisture dynamic of shrimp subjected to high pressure processing-assisted vacuum-freeze drying. This study could provide valuable information regarding the moisture status and migration in HPP-VFD shrimp monitored by LF-NMR and MRI methods. The results showed that HPP processing at 550 MPa for 10 min can be used as an interesting method for drying pretreatment, increasing its drying rate and consequently reducing its process time, and it demonstrated that the methods used in this study had good correlation coefficient with physicochemical properties of shrimp, which may be real-time and nondestructive monitoring methods for shrimp-drying process.
Collapse
Affiliation(s)
- Jian-Gang Ling
- College of Biosystems Engineering and Food Science, Natl.-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China.,Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Xiao-Ting Xuan
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Ning Yu
- Key Laboratory of Healthy & Intelligent Kitchen System Integration, Ningbo Fotile Kitchen Ware Co., Ltd., Ningbo, 315336, PR China
| | - Yan Cui
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Hai-Tao Shang
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Xiao-Jun Liao
- College of Food Science and Nutritional Engineering, China Agricultural Univ., Beijing, 100083, China
| | - Xu-Dong Lin
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Jing-Feng Yu
- Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| | - Dong-Hong Liu
- College of Biosystems Engineering and Food Science, Natl.-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Univ., Hangzhou, 310058, China.,Inst. of Agricultural Products Processing, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang, 315040, China
| |
Collapse
|
47
|
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.
Collapse
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
| |
Collapse
|
48
|
Yao Y, Pan Y, Liu S. Power ultrasound and its applications: A state-of-the-art review. ULTRASONICS SONOCHEMISTRY 2020; 62:104722. [PMID: 31796328 DOI: 10.1016/j.ultsonch.2019.104722] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 05/25/2023]
Abstract
Ultrasonic processing has attracted increasing attention by people because ultrasonic technology may represent a flexible 'green' alternative for energy efficient processes. The major challenges for the power ultrasound application in real situations are the design and development of specific power ultrasonic systems for large-scale operations. Thus, new families of power ultrasonic transducers have been developed in recent years to meet actual needs, and this contributes to the implementation of power ultrasound of application in many fields such as chemical industry, food industry and manufacturing. This paper presents the current state of ultrasonic transducers of magnetostrictiv type and piezoelectric type as well as applications of power ultrasound in various industrial fields including chemical reactions, drying/dehydration, welding, extraction, heat transfer enhancement, de-ice, enhanced oil recovery, droplet atomization, cleaning and fine particle removal. The review paper helps to understand the current development of power ultrasonic technology and its applications in various situations, and induce extended applications of power ultrasound to more and more fields.
Collapse
Affiliation(s)
- Ye Yao
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yue Pan
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shiqing Liu
- Institute of Mathematics and Physics, Zhejiang Normal University, Zhejiang 321004, China.
| |
Collapse
|
49
|
Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02422-z] [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]
|
50
|
Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review. Food Res Int 2019; 132:108953. [PMID: 32331665 DOI: 10.1016/j.foodres.2019.108953] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 12/20/2019] [Accepted: 12/22/2019] [Indexed: 12/29/2022]
Abstract
Onions play an important part in the daily diet for most populations around the world owing to their nutritional composition and their unique capacity to naturally flavor dishes. Onions contain quercetin and its derivatives - the predominant flavonoid in onions that exert a great contribution to the effective bioactive properties of onion, including its derived products. The present paper comprehensively reviewed flavonoids (with a specific focus on quercetin in onions): their chemical composition, distribution, bioactivities in onion, and impacting factors with a focus on how they can be affected by various post-harvest conditions (storage and food processing). In addition, research on the extraction of flavonoid compounds from onions using a number of novel technologies was also reviewed.
Collapse
|