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Jin C, Wang L, Liu X, Lu Y, Yu N, Nie X, Ye Q, Meng X. Health oil preparation from gardenia seeds by aqueous enzymatic extraction combined with puffing pre-treatment and its properties analysis. Food Sci Biotechnol 2023; 32:2043-2055. [PMID: 37860735 PMCID: PMC10581964 DOI: 10.1007/s10068-023-01319-9] [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: 12/02/2022] [Revised: 03/31/2023] [Accepted: 04/17/2023] [Indexed: 10/21/2023] Open
Abstract
Gardenia jasminoides Ellis, a representative for "homology of medicine and food", can be used to produce pigment and edible oil. Here, aqueous enzymatic extraction (AEE) combined with puffing pre-treatment was explored to prepare oil from gardenia seeds. Both wet-heating puffing (WP) at 90 °C and dry-heating puffing (DP) at 1.0 MPa facilitated the release of free oil by AEE, resulting in the highest free oil yields (FOY) of 21.8% and 23.2% within 3 h, much higher than that of un-puffed group. Additionally, active crocin and geniposide were also completely released. The FOY obtained was much higher than mechanical pressing method (10.44%), and close to solvent extraction (25.45%). Microstructure analysis indicated that gardenia seeds expanded by dry-heating puffing (1.0 MPa) had a larger, rougher surface and porous structure than other groups. Overall, AEE coupled with puffing pre-treatment developed is an eco-friendly extraction technology with high efficiency that can be employed to oil preparation. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01319-9.
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Affiliation(s)
- Chengyu Jin
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Lingyun Wang
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Xiaoying Liu
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Qin Ye
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015 Zhejiang China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
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Kim Y, Lee U, Eo HJ. Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique. PLANTS (BASEL, SWITZERLAND) 2023; 12:3193. [PMID: 37765356 PMCID: PMC10535967 DOI: 10.3390/plants12183193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023]
Abstract
Cirsium setidens is commonly used as a food ingredient, and it is typically stored and distributed in a dried form to prolong its shelf life. In a previous study, a micro-oil-sprayed thermal air (MOTA) technique was developed, which effectively enhanced the rehydration properties and improved the color characteristics of Cirsium setidens after processing. Here, we investigated the relationship between the color characteristics and taste of MOTA-processed C. setidens and the effect of NaCl pretreatment, prior to processing, on the final quality of dried C. setidens. NaCl pretreatment, whether combined with the MOTA technique or not, showed improved color characteristics, in which MOTA-and NaCl+ MOTA-processed C. setidens manifested equal color characteristics. In contrast, NaCl + MOTA-processed C. setidens resulted in significantly higher values of sourness and saltiness than MOTA-processed C. setidens when the taste of the rehydrated C. setidens was examined using an electronic tongue (Astree II; Alpha MOS, Toulouse, France). Pearson correlation coefficient analysis showed that sourness and saltness were negatively correlated with Hunter a* values and positively correlated with Hunter L* and Hunter b* values, indicating that the color characteristics of dried and rehydrated C. setidens could be indicators of taste. Furthermore, the amounts of total phenol and chlorophyll were better preserved in C. setidens processed by the MOTA technique with NaCl than by the MOTA technique alone. Our data revealed that the color characteristics of dried plants are associated with the taste of processed C. setidens, and that the MOTA technique with NaCl pretreatment is a useful method for preserving health-promoting compounds during processing.
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Affiliation(s)
| | | | - Hyun Ji Eo
- Special Forest Resources Division, National Institute of Forest Science, Gwonseon-gu, Suwon 16631, Republic of Korea (U.L.)
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Waghmare R, Munekata PES, Kumar M, Moharir SR, Yadav R, Dhama K, Lorenzo JM. Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce. Food Chem 2023; 419:136039. [PMID: 37004369 DOI: 10.1016/j.foodchem.2023.136039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/08/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.
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Affiliation(s)
- Roji Waghmare
- College of Food Technology, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Yavatmal 445001, Maharashtra, India
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Researchon Cotton Technology, Mumbai 400019, India; Department of Biology, East Carolina University, Greenville 27858, USA
| | - Sona R Moharir
- Chemical Engineering Department, Bharati Vidyapeeth College of Engineering, Navi Mumbai, India
| | - Rahul Yadav
- ICAR-Directorate of Floricultural Research, Pune, India
| | - Kuldeep Dhama
- Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar-243122, Bareilly, Uttar Pradesh, India
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain.
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Preparation, characterization and antioxidant activity of inclusion complex loaded with puerarin and corn peptide. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Tepe TK, Kadakal Ç. Determination of Drying Characteristics, Rehydration Properties and Shrinkage Ratio of Convective Dried Melon Slice with Some Pretreatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tolga Kağan Tepe
- Department of Food Technology, Şebinkarahisar Vocational School of Technical Science Giresun University Giresun Turkey
| | - Çetin Kadakal
- Department of Food Engineering, Faculty of Engineering Pamukkale University Denizli Turkey
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Zhang L, Yu X, Arun S M, Zhou C. Effect of freeze-thaw pretreatment combined with variable temperature on infrared and convection drying of lotus root. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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