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Li M, Tian Y, Fan L, Xu J, Jiang L, Li R, Wang S. Radio frequency drying on functional diversity of tiger nut flour: Effects on physicochemical, structural, and rheological properties. Int J Biol Macromol 2024; 275:133717. [PMID: 38977055 DOI: 10.1016/j.ijbiomac.2024.133717] [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: 04/21/2024] [Revised: 07/04/2024] [Accepted: 07/05/2024] [Indexed: 07/10/2024]
Abstract
Tiger nut (TN) is a valuable nutrient and gluten-free tuber. To achieve high-quality TN flour as functional ingredients in food, it is essential to develop effective drying technologies for TN. Five drying methods including natural drying (Control), hot-air drying (HD), radio frequency single drying (RFSD), RF assisted hot-air drying (RFHD), and RF- vacuum drying (RFVD) were selected and compared to determine their effects on physiochemical, structural, and rheological properties of TN flour. Results showed that RF drying (RFD) significantly improved the hydration, oil-absorbing, and antioxidant activity capacity, especially for RFVD. RFHD exhibited greater color (BI = 13.80 ± 0.05 and C = 10.26 ± 0.05) and reducing sugar content (253.50 ± 2.27 mg d.b.) than RFSD and RFVD. The gelatinization temperature, enthalpy value, and particle size (57.30-269.33 μm) of TN flour were reduced. The structural property results indicated that RFD reduced the relative crystallinity and short-range ordering of the flour, altered protein secondary structure, and caused the damaged microstructure in comparison with Control and HD groups. All sample gels exhibited a weak strain overshoot behavior (type III) under large amplitude oscillations, and RFD resulted in a reduced viscoelastic behavior. RFD could be an effective method to produce functional TN flour.
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Affiliation(s)
- Mengge Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yingqi Tian
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Liumin Fan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Longlong Jiang
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA.
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El Arroud FZ, El Fakhouri K, Zaarour Y, Griguer H, El Alami R, El Bouhssini M. Dielectric heating for controlling field and storage insect pests in host plants and food products with varying moisture content. Heliyon 2024; 10:e32765. [PMID: 38988521 PMCID: PMC11233960 DOI: 10.1016/j.heliyon.2024.e32765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 07/12/2024] Open
Abstract
At the intersection of insect control and sustainability goals, dielectric heating emerges as a promising solution. In agriculture, where insect pests can reduce agricultural yields and the nutritional quality of crops under field and storage conditions. Chemical pesticides are often used to manage pests but owing to their deleterious consequences on humans and the environment, chemical-free treatments have become the preferred option. Among the existing options, applying radio frequency (RF) and microwave energy for the purpose of dielectric heating has proven to be a successful alternative to chemical pesticides for controlling some major insect pests. This review offers an overview of dielectric heating for pest control in both storage settings and field environments, which addresses pests that impact materials with varying moisture contents (MC). The review highlights the limitation of this technology in controlling insect pests within bulk materials, leading to non-uniform heating. Additionally, it discusses the application of this technology in managing pests affecting materials with high MC, which can result in the degradation of the host material's quality. The review suggests the combination of different techniques proven effective in enhancing heating uniformity, as well as leveraging the non-thermal effects of this technology to maintain the quality of the host material. This is the first review providing an overview of the challenges associated with employing this technology against high moisture content (MC) materials, making it more advantageous for controlling storage pests. Overall, the review indicates that research should particularly emphasize the utilization of this sustainable technology against insect pests that inflict damage on high (MC) substances.
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Affiliation(s)
- Fatima Zahrae El Arroud
- DICE (Digital Innovation Center of Excellence), Department of Microwave Energy and Sensing (MES), Mohammed VI Polytechnic University, BenGuerir, 43150, Morocco
| | - Karim El Fakhouri
- Agro BioSciences Program, College of Agriculture and Environmental Sciences, Mohammed VI Polytechnic University, BenGuerir, 43150, Morocco
| | - Youness Zaarour
- DICE (Digital Innovation Center of Excellence), Department of Microwave Energy and Sensing (MES), Mohammed VI Polytechnic University, BenGuerir, 43150, Morocco
| | - Hafid Griguer
- DICE (Digital Innovation Center of Excellence), Department of Microwave Energy and Sensing (MES), Mohammed VI Polytechnic University, BenGuerir, 43150, Morocco
| | - Rafiq El Alami
- DICE (Digital Innovation Center of Excellence), Department of Microwave Energy and Sensing (MES), Mohammed VI Polytechnic University, BenGuerir, 43150, Morocco
| | - Mustapha El Bouhssini
- Agro BioSciences Program, College of Agriculture and Environmental Sciences, Mohammed VI Polytechnic University, BenGuerir, 43150, Morocco
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Jia Y, Yuan B, Yang Y, Zheng C, Zhou Q. Flavor characteristics of peeled walnut kernels under two-steps roasting processes. Food Chem 2023; 423:136290. [PMID: 37178596 DOI: 10.1016/j.foodchem.2023.136290] [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: 12/28/2022] [Revised: 04/24/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023]
Abstract
Currently, the effects of roasting methods on the flavor profile of peeled walnut kernels (PWKs) remain unknown. The effects of hot air binding (HAHA), radio frequency (HARF), and microwave irradiation (HAMW) on PWK were evaluated using olfactory, sensory, and textural techniques. Solvent Assisted Flavor Evaporation-Gas Chromatography-Olfactometry (SAFE-GC-O) identified 21 odor-active compounds with total concentrations of 229 μg/kg, 273 μg/kg and 499 μg/kg due to HAHA, HARF, and HAMW, respectively. HAMW exhibited the most prominent nutty taste, with the highest response among roasted milky sensors with the typical aroma of 2-ethyl-5-methylpyrazine. HARF had the highest values for chewiness (5.83 N·mm) and brittleness (0.68 mm); however, these attributes did not contribute to the flavor profile. The partial least squares regression (PLSR) model and VIP values showed 13 odor-active compounds were responsible for the sensory differences from different processes. The two-step treatment with HAMW improved the flavor quality of PWK.
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Affiliation(s)
- Yimin Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Binhong Yuan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yini Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Chang Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
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Zhou D, Yang G, Tian Y, Kang J, Wang S. Different effects of radio frequency and heat block treatments on multi-scale structure and pasting properties of maize, potato, and pea starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Characteristics and Quality Analysis of Radio Frequency-Hot Air Combined Segmented Drying of Wolfberry (Lycium barbarum). Foods 2022; 11:foods11111645. [PMID: 35681395 PMCID: PMC9180603 DOI: 10.3390/foods11111645] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/26/2022] [Accepted: 05/30/2022] [Indexed: 11/16/2022] Open
Abstract
To overcome the problems of a long conventional drying time, low energy efficiency, and poor product quality, a segmented drying approach was developed for fresh wolfberry (Lycium barbarum) using a radio frequency (RF)-hot air drying process, which was investigated under different parameters of plate spacing (80, 90, 100 mm), vacuum degree (0.015, 0.025, 0.035 Mpa), and hot air temperature (50, 55, 60 °C). Analysis of the wolfberry’s drying characteristics, comprehensive quality, and microstructure indicated that: combined drying was faster and less time-consuming than natural drying or hot air drying, and components such as polysaccharides, ascorbic acid, and betaine in wolfberries were effectively retained. Based on the acceptable drying rate, stable temperature application, and avoidance of arcing effects, the optimal combined segmented drying parameters were determined to be as follows: a plate spacing of 90 mm, vacuum degree of 0.025 MPa, and air temperature of 55 °C. For the dried wolfberries under these conditions, the total drying time was 17 h and the berries had an improved comprehensive quality, the content of total soluble sugars was 0.62 g/g, total phenol was 10.01 mg/g, total flavonoids was 2.60 mg/g, VC was 3.18 mg/100 g, betaine was 3.48%, oxidation resistance represented by an inhibition rate was 66.14%, color was better, and rehydration rate was 48.56%. The microstructure was more regular because of the special dielectric heating characteristics of RF vacuuming. Despite the differing drying characteristics of individual materials, the overall RF-hot air combined drying process was found to achieve high-quality dehydration of wolfberries.
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Sosa‐Morales ME, Andaluz‐Mejía LM, Cardona‐Herrera R, Castañeda‐Rodríguez LR, Ochoa‐Montes DA, Santiesteban‐López NA, Rojas‐Laguna R. Quality evaluation of yellow corn (
Zea mays
cv. Everta) subjected to 27.12‐MHz radio frequency treatments for popcorn production. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15614] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- María Elena Sosa‐Morales
- División de Ciencias de la Vida Departamento de Alimentos Posgrado en Biociencias Campus Irapuato‐Salamanca Universidad de Guanajuato Irapuato Guanajuato 36500 Mexico
| | - Larissa Minerva Andaluz‐Mejía
- División de Ciencias de la Vida Departamento de Alimentos Posgrado en Biociencias Campus Irapuato‐Salamanca Universidad de Guanajuato Irapuato Guanajuato 36500 Mexico
| | - Román Cardona‐Herrera
- División de Ciencias de la Vida Departamento de Alimentos Posgrado en Biociencias Campus Irapuato‐Salamanca Universidad de Guanajuato Irapuato Guanajuato 36500 Mexico
| | - Luis Rey Castañeda‐Rodríguez
- División de Ciencias de la Vida Departamento de Alimentos Posgrado en Biociencias Campus Irapuato‐Salamanca Universidad de Guanajuato Irapuato Guanajuato 36500 Mexico
| | - Diana Angélica Ochoa‐Montes
- División de Ciencias de la Vida Departamento de Alimentos Posgrado en Biociencias Campus Irapuato‐Salamanca Universidad de Guanajuato Irapuato Guanajuato 36500 Mexico
| | | | - Roberto Rojas‐Laguna
- División de Ingenierías Departamento de Ingeniería Electrónica Campus Irapuato‐ Salamanca Universidad de Guanajuato Salamanca Guanajuato 36600 Mexico
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Chen C, Pan Z. Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:1702-1731. [PMID: 35174625 DOI: 10.1111/1541-4337.12906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 12/07/2022]
Abstract
Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.
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Affiliation(s)
- Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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Mao Y, Wang S. Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: a review. Crit Rev Food Sci Nutr 2021; 63:2654-2671. [PMID: 34583556 DOI: 10.1080/10408398.2021.1978925] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Radio frequency (RF) drying is an emerging technology for food and agricultural products, holding features of rapid, uniform, stable, and volumetric heating, high energy efficiency, and moisture leveling. However, the RF drying with a single stage commonly has drawbacks of unexpected product quality, non-uniform moisture distribution, and prolonged drying time. The multi-stage drying approach could overcome the shortcomings of one-stage strategy accordingly by applying different drying methods or operating parameter values in each phase separately. This review describes the principle of RF heating, presents the typical systems and superiorities of RF drying, and provides a comprehensive overview on recent development in applications of both the one-stage and the multi-stage RF drying, and analysis of drying characteristics and merits for different types of the two-stage strategy. This review finally proposes recommendations for future studies in improving and optimizing the existing RF drying protocols and scaling up them to industrial applications.
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Affiliation(s)
- Yuxiao Mao
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China.,Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
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