1
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Du Q, Bi J, Yi J, Zhao Y, Feng S, Ma Y. The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogel. J Texture Stud 2023; 54:763-774. [PMID: 37222133 DOI: 10.1111/jtxs.12777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 04/12/2023] [Accepted: 04/28/2023] [Indexed: 05/25/2023]
Abstract
Freeze-dried (FD) fruit and vegetable materials with a large amount of sugar are unstable. With the aim to understand the structure formation of FD products, the effects of fructose content on the texture and microstructure of FD matrix were investigated by using pectin-cellulose cryogel model. Cryogels containing fructose of 0-40% were produced using freeze-drying at three different primary drying temperatures of -40, -20, and 20°C. The resultant cryogels were characterized by texture profile analyzer, scanning electron microscope, and μCT. Results indicated that at drying temperature of -40°C, increasing fructose concentration promoted the hardness of the cryogels, and cryogels of 16% fructose obtained maximum hardness. Excessive fructose (≥20%) weakened the described hardness, while exhibiting stronger springiness and resilience. The microstructure showed that dense pores and increased wall thickness due to fructose aggregation were critical factors responsible for increased hardness. The porous structure as well as relatively large pore size were necessary for crispness, in addition, rigid pore wall with certain strength were also required. At the drying temperature of 20°C, large hetero-cavities dominated the microstructure of cryogels with 30% and 40% fructose, caused by melting inside during FD process. In this situation, lower Tm (-15.48 and -20.37°C) were responsible for cryogels' melting In conclusion, if possible, regulating fructose content and state may enable the precision texture design of FD fruit and vegetable foods.
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Affiliation(s)
- Qianqian Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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2
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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]
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3
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Ahmad F, Mohammad ZH, Zaidi S, Ibrahim SA. A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Zahra H. Mohammad
- Conrad N. Hilton College of Hotel and Restaurant Management University of Houston Houston Texas USA
| | - Sadaf Zaidi
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences Aligarh Muslim University Aligarh UP India
| | - Salam A. Ibrahim
- Food Microbiology and Biotechnology Laboratory North Carolina A & T State University Greensboro North Carolina USA
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4
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Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud 2022; 53:737-762. [PMID: 34743330 DOI: 10.1111/jtxs.12643] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022]
Abstract
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Emine Olum
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture, Istanbul Medipol University, Istanbul, Turkey
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School, Aydın Adnan Menderes University, Aydin, Turkey
| | - Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School, Uşak University, Uşak, Turkey
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, Taiwan
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
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5
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Lyu Y, Bi J, Chen Q, Wu X, Li X, Qiao Y. Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying Lyu
- Department of Food Science Shenyang Agricultural University Shenyang China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Jinfeng Bi
- Department of Food Science Shenyang Agricultural University Shenyang China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yening Qiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
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6
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Lyu Y, Bi J, Chen Q, Li X, Wu X, Gou M. Effects of ultrasound, heat, ascorbic acid and CaCl 2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period. Food Chem 2022; 373:131526. [PMID: 34776308 DOI: 10.1016/j.foodchem.2021.131526] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 09/13/2021] [Accepted: 11/01/2021] [Indexed: 11/18/2022]
Abstract
Discoloration and unpleasant flavor were observed in freeze-dried carrots (FDC) during shelf life. This study aimed to investigate the effects of thermal/non-thermal pre-treatments and storage temperatures on the color and flavor of FDC during the 120-day storage. Results showed that terpenes and sulfur-containing organics were the main volatiles sensitive to the 60 °C treatment (p < 0.05). Nonenzymatic browning of FDC happened during storage, which was significantly positively related to moisture content (r = 0.63) and water activity (r = 0.84), while negatively correlated with total carotenoid content (TCC, r = -0.62). However, redness (29.66%), chroma (16.59%) and TCC (3.40%) of FDC at 120-day (25 °C) was effectively improved after the combination treatment of ultrasound (40 kHz, 100 W, 10 min) and ascorbic acid (2%, w/v)-CaCl2 (1%, w/v) solution (UAA-CaCl2), showing that carrots pre-treated with UAA-CaCl2 and preserved at 25 °C facilitated the FDC storage.
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Affiliation(s)
- Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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7
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Lyu Y, Bi J, Chen Q, Wu X, Gou M, Yang X. Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl 2) dehydration. Food Chem 2022; 381:132255. [PMID: 35114628 DOI: 10.1016/j.foodchem.2022.132255] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 01/29/2023]
Abstract
Color enhancement mechanisms of freeze-dried carrot sample (FDS) treated by ultrasound-assisted osmotic (ascorbic acid-CaCl2) dehydration (UAA) were comprehensively investigated from physical microstructures and color-related carotenoid compounds. Results of scanning electron microscope and confocal laser scanning microscopy showed that cells in samples treated by UAA were intact, had less porosity and showed stronger carotenoid autofluorescence. As for color-related compounds, UAA not only increased the retention ratios of total carotenoid content (36.38%) and β-carotene (51.73%) of FDS, but also preserved the high raman intensity of CC in-plane expansion (9986 A.U) and induced the formation of coloring-carotenoid-derivatives. Additionally, correlation and PCA-X model analysis showed that fresh carrot had higher extractable color value (78.46), which was positively linearly related to 2-n-pentylfuran (p < 0.01), whereas FDS mainly affected the surface color that was dominated by β-carotene. This work provided the practical analysis and theoretical basis of color enhancement of freeze-dried carrot foods.
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Affiliation(s)
- Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinrui Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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8
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Santos VCS, Souza RLD, Figueiredo RT, Alsina OLSD. A review on refractance window drying process of fruits and vegetables: its integration with renewable energies. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.15321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Dey S, Samadder A, Nandi S. Current Role of Nanotechnology Used in Food Processing Industry to Control Food Additives and Exploring Their Biochemical Mechanisms. Curr Drug Targets 2021; 23:513-539. [PMID: 34915833 DOI: 10.2174/1389450123666211216150355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/25/2021] [Accepted: 09/02/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND With the advent of food additives centuries ago, the human race has found ways to improve and maintain the safety of utility, augment the taste, color, texture, nutritional value, and appearance of the food. Since the 19th century, when the science behind food spoilage was discerned, the use of food additives in food preservation has been increasing worldwide and at a fast pace to get along with modern lifestyles. Although food additives are thought to be used to benefit the food market, some of them are found to be associated with several health issues at an alarming rate. Studies are still going on regarding the mechanisms by which food additives affect public health. Therefore, an attempt has been made to find out the remedies by exploiting technologies that may convey new properties of food additives that can only enhance the quality of food without having any systemic side effects. Thus, this review focuses on the applications of nanotechnology in the production of nano-food additives and evaluates its success regarding reduction in the health-related hazards collaterally maintaining the food nutrient value. METHODOLOGY A thorough literature study was performed using scientific databases like PubMed, Science Direct, Scopus, Web of Science for determining the design of the study, and each article was checked for citation and referred to formulate the present review article. CONCLUSION Nanotechnology can be applied in the food processing industry to control the unregulated use of food additives and to intervene in the biochemical mechanisms at a cellular and physiological level for the ensuring safety of food products. The prospective of nano-additive of chemical origin could be useful to reduce risks of hazards related to human health that are caused majorly due to the invasion of food contaminants (either intentional or non-intentional) into food, though this area still needs scientific validation. Therefore, this review provides comprehensive knowledge on different facets of food contaminants and also serves as a platform of ideas for encountering health risk problems about the design of improved versions of nano-additives.
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Affiliation(s)
- Sudatta Dey
- Cytogenetics and Molecular Biology Laboratory, Department of Zoology, University of Kalyani, Kalyani, Nadia-741235. India
| | - Asmita Samadder
- Cytogenetics and Molecular Biology Laboratory, Department of Zoology, University of Kalyani, Kalyani, Nadia-741235. India
| | - Sisir Nandi
- Department of Pharmaceutical Chemistry, Global Institute of Pharmaceutical Education and Research (GIPER) (Affiliated to Uttarakhand Technical University). Kashipur-244713. India
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10
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Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
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11
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Jadhav HB, Annapure US, Deshmukh RR. Non-thermal Technologies for Food Processing. Front Nutr 2021; 8:657090. [PMID: 34169087 PMCID: PMC8217760 DOI: 10.3389/fnut.2021.657090] [Citation(s) in RCA: 73] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 04/26/2021] [Indexed: 12/31/2022] Open
Abstract
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.
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Affiliation(s)
- Harsh Bhaskar Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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12
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Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111300] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Waghmare R. Refractance window drying: A cohort review on quality characteristics. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031269] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.
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15
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Waghmare RB, Choudhary P, Moses J, Anandharamakrishnan C, Stapley AG. Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1875232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Roji B. Waghmare
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - P. Choudhary
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - J.A. Moses
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modelling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. Of India, Thanjavur, India
| | - Andrew G.F. Stapley
- Department of Chemical Engineering, Loughborough University, Leicestershire, UK
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16
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Abstract
Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.
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17
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Llavata B, García-Pérez JV, Simal S, Cárcel JA. Innovative pre-treatments to enhance food drying: a current review. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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18
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Smaniotto F, Prosapio V, Zafeiri I, Spyropoulos F. Freeze drying and rehydration of alginate fluid gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105352] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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19
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Kowalska H, Marzec A, Kowalska J, Trych U, Masiarz E, Lenart A. The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2018-0318] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe aim of this study was to determine the effect of osmotic pre-treatment on physical and sensory properties of dried strawberry. Frozen strawberries were dehydrated in sucrose solution with/without 5 or 15 % concentrated chokeberry juice. Then, samples were dried in hybrid (convective-microwave-vacuum) and freeze-drying method. The chokeberry juice concentrate addition to the osmotic solutions had no effect on the mass transfer of dehydrated strawberries but changes in sensory properties, also after storage. Initial osmotic treatment in sucrose solution with 5 % of chokeberry juice concentrate resulted in improved colour, when 15 % addition caused the darkening of the dried strawberries. Strawberries dried by hybrid method exhibited greater hardness and brittleness than by freeze-drying, which were slightly higher evaluated in the sensory analysis. Storage for 3 months resulted in an increase in the hardness of the samples, the reduction of colour parameters and sensory quality.
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Affiliation(s)
- Hanna Kowalska
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
| | - Jolanta Kowalska
- Department of Technology and Food Evaluation, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
| | - Urszula Trych
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka St.02-532 Warsaw, Poland
| | - Ewelina Masiarz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
| | - Andrzej Lenart
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 159c Nowoursynowska St.02-787 Warsaw, Poland
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20
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Li L, Zhang M, Song X, Wang W, Bhandari B. Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6572-6581. [PMID: 31325328 DOI: 10.1002/jsfa.9938] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/08/2019] [Accepted: 07/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND As a pretreatment before drying, the purpose of osmotic dehydration (OD) is to reduce the initial water content of samples and shorten the drying time. When OD is combined with pulse vacuum, the mass transfer is enhanced. Furthermore, the properties of materials, which affect the absorption and dissipation of microwaves, can be changed by OD. In this work, pulsed vacuum osmotic dehydration (PVOD) with sucrose solution was adopted before microwave freeze-drying (MFD). The effects of PVOD on the drying characteristics and quality of dried products were studied. RESULTS Results showed that the unfrozen water content was increased by PVOD, which made the dielectric constant and loss factor of Chinese yam larger than that of untreated samples, and the difference amplified with the increasing temperature. Thus, the shortened drying time (up to 38.5%) and increased average drying rate (up to 16.8%) were achieved by MFD combined with PVOD. While in traditional freeze-drying, PVOD resulted in slightly shortened drying time but decreased drying rate. The mechanism of PVOD on improving drying rate of MFD was analyzed from the perspective of unfrozen water content and dielectric properties. Furthermore, the quality assessments indicated that PVOD treatment retained a better color and improved the total phenolic content of dried yams compared to untreated and dried samples. CONCLUSION PVOD using sucrose solution was an effective method to change the characteristics of yam, enhancing the MFD rate and improving the product qualities. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Linlin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Xiaoning Song
- Institute of Food and Packaging, Nanjing Forestry University, Nanjing, China
| | | | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
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Lopez‐Quiroga E, Prosapio V, Fryer PJ, Norton IT, Bakalis S. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13192] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Valentina Prosapio
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Peter J. Fryer
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Ian T. Norton
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Serafim Bakalis
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
- Faculty of EngineeringUniversity of Nottingham Nottingham United Kingdom
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22
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Fabela-Morón MF, Cuevas-Bernardino JC, Ayora-Talavera T, Pacheco N. Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum ChinenseJacq.): Recent Advanced Techniques. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630635] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Miriam Fabiola Fabela-Morón
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Juan C. Cuevas-Bernardino
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Teresa Ayora-Talavera
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Neith Pacheco
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
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23
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Wang X, Feng Y, Zhou C, Sun Y, Wu B, Yagoub AEA, Aboagarib EAA. Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum). Food Chem 2019; 295:432-440. [PMID: 31174779 DOI: 10.1016/j.foodchem.2019.05.145] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/20/2019] [Accepted: 05/21/2019] [Indexed: 10/26/2022]
Abstract
This study examined the effects of vacuum, ethanol pretreatment, and infrared-hot air drying methods on the characteristics and quality of scallion slices. The pretreatment of scallion includes four conditions: 1) Control: soaking in distilled water under normal pressure, 2) Ethanol: soaking in 75% ethanol under normal pressure, 3) Water + VC: soaking in distilled water under a vacuum of 0.6 bar, 4) Ethanol + VC: soaking in 75% ethanol under a vacuum of 0.6 bar. The pretreatment times were 5, 10, 20 and 30 min. The drying process was done in an infrared hot air drying oven at 60 °C. The ethanol pretreated samples exhibited better rehydration, odor, vitamin C retention, bactericidal effect and significantly reduced drying time. Water + VC samples showed better scallion morphology and color. Ethanol + VC samples showed the combined advantages of ethanol and Water + VC pretreatments. Therefore, Ethanol + VC pretreatment can significantly improve the drying rate and quality of scallion.
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Affiliation(s)
- Xule Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Yabin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China; School of Biological and Food Engineering, Chuzhou University, Chuzhou, 239000, People's Republic of China.
| | - Yanhui Sun
- School of Biological and Food Engineering, Chuzhou University, Chuzhou, 239000, People's Republic of China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
| | | | - Elmuez Alsir A Aboagarib
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China
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