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Sultana A, Aghajanzadeh S, Thibault B, Ratti C, Khalloufi S. Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13347. [PMID: 38650473 DOI: 10.1111/1541-4337.13347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/25/2024]
Abstract
The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.
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Affiliation(s)
- Afroza Sultana
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
- Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Sara Aghajanzadeh
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Bruno Thibault
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Cristina Ratti
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
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2
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Chew LY, Teng SK, Neo YP, Sim YY, Chew SC. The Potential of Roselle (Hibiscus sabdariffa) Plant in Industrial Applications: A Promising Source of Functional Compounds. J Oleo Sci 2024; 73:275-292. [PMID: 38432993 DOI: 10.5650/jos.ess23111] [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] [Indexed: 03/05/2024] Open
Abstract
Roselle is an annual botanical plant that widely planted in different countries worldwide. Its different parts, including seeds, leaves, and calyces, can offer multi-purpose applications with economic importance. The present review discusses the detailed profile of bioactive compounds present in roselle seeds, leaves, and calyces, as well as their extraction and processing, to explore their potential application in pharmaceutical, cosmetic, nutraceutical, food and other industries. Roselle seeds with high phenolics, fiber, and protein contents, which are suitable to use in functional food product development. Besides, roselle seeds can yield 17-20% of roselle seed oil with high content of linoleic acid (35.0-45.3%) and oleic acid (27.1- 36.9%). This unique fatty acid composition of roselle seed oil makes it suitable to use as edible oil to offer the health benefits of essential fatty acid. Moreover, high contents of tocopherols, phenolics, and phytosterols were detected in roselle seed oil to provide nutritional, pharmaceutical, and therapeutic properties. On the other hand, roselle leaves with valuable contents of phenols, flavonoids, organic acid, and tocopherols can be applied in silver nanoparticles, food product development, and the pharmaceutical industry. Roselle calyces with high content of anthocyanins, protocatechuic acids, and organic acids are widely applied in food and colorant industries.
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Affiliation(s)
- Lye Yee Chew
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University Lakeside Campus
| | | | - Yun Ping Neo
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University Lakeside Campus
| | | | - Sook Chin Chew
- School of Foundation Studies, Xiamen University Malaysia Campus
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3
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He J, Jia W, Lin Z, Zhang Y, Zhao Y, Fang Y. Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching. Food Res Int 2023; 172:113171. [PMID: 37689924 DOI: 10.1016/j.foodres.2023.113171] [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: 07/22/2022] [Revised: 05/16/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
Inspired by the mechanical enhancement of hydrogel via drying in confined conditions, we applied this strategy to beef jerky manufacture for improving the quality and processing efficiency. In our study, beef strips were pre-stretched and then dried in a tensile state, and the confined conditions were achieved by controlling the stretched strains from 20% to 120%. Compared with the sample dried freely, beef jerky dried in confined conditions of different pre-stretching strains exhibited improved quality based on texture and sensory analysis. Additionally, this method also enhanced processing efficiency by reducing approximately 50% drying time. The excellent sensory quality and good texture of beef jerky were obtained as the pre-stretching strain was 80%. Drying beef strips in confined conditions made muscle fibers tense and enhanced hydrophobicity of myofibrillar proteins, leading to a compact structure with high shear force and anisotropy, and rapid water loss in beef jerky. This facile and green method provides a promising route to enrich the existing technologies of jerky processing.
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Affiliation(s)
- Jun He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenzhe Jia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zihan Lin
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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4
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González-Curbelo MÁ, Kabak B. Occurrence of Mycotoxins in Dried Fruits Worldwide, with a Focus on Aflatoxins and Ochratoxin A: A Review. Toxins (Basel) 2023; 15:576. [PMID: 37756002 PMCID: PMC10537527 DOI: 10.3390/toxins15090576] [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: 08/01/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/28/2023] Open
Abstract
Dried fruits are popular and nutritious snacks consumed worldwide due to their long shelf life and concentrated nutrient content. However, fruits can be contaminated with various toxigenic fungal species during different stages, including cultivation, harvesting, processing, drying, and storage. Consequently, these products may contain high levels of mycotoxins. This risk is particularly pronounced in developed countries due to the impact of climate change. Several factors contribute to mycotoxin production, including the type of fruit, geographical location, climate conditions, harvest treatments, and storage management practices. The main mycotoxins in dried fruits are aflatoxins (AFs) and ochratoxin A (OTA), which can induce human health problems and economic losses. Mycotoxin contamination can vary significantly depending on the geographic origin of dried fruits (vine fruits, figs, dates, apricots, prunes, and mulberries). The aim of this review was to fill the knowledge gap by consolidating data from various regions to understand the global picture and identify regions with higher contamination risks. By consolidating research from various origins and stages of the supply chain, the review intends to shed light on potential contamination events during pre-harvest, drying, storage, and trading, while also highlighting the effects of storage conditions and climate change on mycotoxin contamination.
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Affiliation(s)
- Miguel Ángel González-Curbelo
- Departamento de Ciencias Básicas, Facultad de Ingeniería, Universidad EAN, Calle 79 no 11-45, Bogotá 110221, Colombia
| | - Bulent Kabak
- Department of Food Engineering, Faculty of Engineering, Hitit University, Corum 19030, Turkey
- Biotechnology Laboratory, Machinery and Manufacturing Technology Application and Research Center, Hitit University, Corum 19030, Turkey
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Naveenkumar R, Ravichandran M, Harish R, Ruskin JJ, Pozhingiyarasan N, Kolanjinathan A. Comprehensive review on ideas, designs and current techniques in solar dryer for food applications. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:93435-93461. [PMID: 37561295 DOI: 10.1007/s11356-023-28951-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Accepted: 07/19/2023] [Indexed: 08/11/2023]
Abstract
Due to the expansion of residents, the consumption of non-renewable energy increased enormously, thus indirectly increasing pollution and affecting the surroundings. To reduce pollutions in the surroundings, it is recommended to choose non-conventional energy sources. By satisfying this, we can probably decrease the non-renewable sources of energy, by consuming the solar power in day-to-day life in the application of food drying process. In this review article, we have discussed the classification of solar dryer and the impact of design modifications performed in the components of solar dryer and assessed the various types of solar dryer performance, cost estimations and designs performed in solar dryer of food applications which were not discussed in the earlier research. The primary and critical task in designing the solar dryer is to achieve higher efficiency at minimum cost. Hence, proper analysis of drying application, selection of suitable components and suitable design must be carried out to attain efficient dryer. Considering these characteristics, this paper primarily focuses on the effective design parameters incorporated with various efficiency enhancement processes of the solar dryer in the applications of food drying techniques. Thus, this review paper delivers the various classifications, design parameters, performance enhancement methods, properties and valuable assets of solar dryer, which helps to develop the sustainable green eco-friendly environment most primarily, in the application of food drying process. This review article concreted the way for upcoming considerations and provided the techniques for the studies to convey the work for promoting method enhancements.
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Affiliation(s)
- Rasaiah Naveenkumar
- Department of Mechanical Engineering, K.Ramakrishnan College of Engineering, Trichy, 621112, Tamilnadu, India
| | - Manickam Ravichandran
- Department of Mechanical Engineering, K.Ramakrishnan College of Engineering, Trichy, 621112, Tamilnadu, India.
- Department of Mechanical Engineering and University Centre for Research & Development, Chandigarh University, Mohali, 140413, Punjab, India.
| | - Ravikumar Harish
- Department of Mechanical Engineering, K.Ramakrishnan College of Engineering, Trichy, 621112, Tamilnadu, India
| | - Jegan Joywin Ruskin
- Department of Mechanical Engineering, K.Ramakrishnan College of Engineering, Trichy, 621112, Tamilnadu, India
| | - Nagarajan Pozhingiyarasan
- Department of Mechanical Engineering, K.Ramakrishnan College of Engineering, Trichy, 621112, Tamilnadu, India
| | - Annadurai Kolanjinathan
- Department of Mechanical Engineering, K.Ramakrishnan College of Engineering, Trichy, 621112, Tamilnadu, India
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6
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Huang X, Yin T, Li G, Ma X, Wang Y, Li Z, Liu L, Liu X. Experimental Study on Drying Biomass with a Spherical Heat Carrier. ACS OMEGA 2023; 8:27482-27487. [PMID: 37546670 PMCID: PMC10398681 DOI: 10.1021/acsomega.3c03037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 07/07/2023] [Indexed: 08/08/2023]
Abstract
Due to the reduction of the thermal efficiency and output fluctuation of the boiler system caused by the high moisture in biomass, dewatering of fuels using low-cost processes is an important step in feedstock pretreatment for biomass power plants. In the present study, a steel ball was used as the spherical heat carrier (SHC). The effects of the SHC temperature on the dewatering of different biomasses were investigated by a mixture-drying device at 40% moisture content of biomass, and the drying process of peanut shells was analyzed. Results showed that the moisture content was effectively reduced, and the combustion performance of the biomass was significantly promoted. The work is likely to provide an economically feasible approach for biomass drying in further studies.
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Affiliation(s)
- Xinya Huang
- College
of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
- Key
Laboratory of New Materials and Facilities for Rural Renewable Energy, Ministry of Agriculture & Rural Affairs, Zhengzhou 450002, China
| | - Taikun Yin
- College
of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
- Key
Laboratory of New Materials and Facilities for Rural Renewable Energy, Ministry of Agriculture & Rural Affairs, Zhengzhou 450002, China
| | - Gang Li
- College
of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
- Key
Laboratory of New Materials and Facilities for Rural Renewable Energy, Ministry of Agriculture & Rural Affairs, Zhengzhou 450002, China
| | - Xiaoran Ma
- College
of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
- Key
Laboratory of New Materials and Facilities for Rural Renewable Energy, Ministry of Agriculture & Rural Affairs, Zhengzhou 450002, China
| | - Yalei Wang
- College
of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
- Key
Laboratory of New Materials and Facilities for Rural Renewable Energy, Ministry of Agriculture & Rural Affairs, Zhengzhou 450002, China
| | - Zilin Li
- College
of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
- Key
Laboratory of New Materials and Facilities for Rural Renewable Energy, Ministry of Agriculture & Rural Affairs, Zhengzhou 450002, China
| | - Liang Liu
- College
of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
- Key
Laboratory of New Materials and Facilities for Rural Renewable Energy, Ministry of Agriculture & Rural Affairs, Zhengzhou 450002, China
| | - Xinxin Liu
- College
of Mechanical and Electrical Engineering, Henan Agricultural University, Zhengzhou 450002, China
- Key
Laboratory of New Materials and Facilities for Rural Renewable Energy, Ministry of Agriculture & Rural Affairs, Zhengzhou 450002, China
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7
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Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Petikirige J, Karim A, Millar G. Effect of drying techniques on quality and sensory properties of tropical fruits. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16043] [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)
| | - Azharul Karim
- Faculty of Engineering Queensland University of Technology Australia
| | - Graeme Millar
- Faculty of Engineering Queensland University of Technology Australia
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9
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Athira VA, Gokulvel E, Nandhu Lal AM, Venugopalan VV, Rajkumar, Venkatesh T. Advances in drying techniques for retention of antioxidants in agro produces. Crit Rev Food Sci Nutr 2022; 63:10849-10865. [PMID: 35653131 DOI: 10.1080/10408398.2022.2082371] [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] [Indexed: 11/03/2022]
Abstract
Antioxidants are compounds that are essential for the human body which prevents cell from disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables, and spices. However, a considerable amount of antioxidants is lost during the post-harvest drying operation of agro produces for their shelf-life enhancement. Hence, retention of antioxidants becomes utmost importance in preserving the nutritional aspects of fruits and vegetables. Compared to conventional hot air drying, methods like freeze drying, vacuum drying, and dehumidified drying helps in the retention of antioxidants. However, the drawbacks prevalent in current drying practices, such as high-power consumption and high capital cost, could be eliminated by adopting novel drying mechanisms. This review focuses on various pretreatment methods like ultra-sonication, high pressure processing, pulsed electric field and ethanol treatment prior to drying operation helps in enhancing the drying efficiency with maximum retention of antioxidants. In addition, hybrid drying technologies such as microwave assisted drying, IR-radiated drying and electro-magnetic assisted drying methods also could significantly improve the retention of antioxidants.HIGHLIGHTSDrying is the most commonly adopted unit operation for enhancing the shelf life of perishable agro produces.However, drying is accompanied by loss of bioactive, color, texture, and sensory attributes.Compared to conventional drying techniques like hot air drying, methods like freeze drying, vacuum drying and dehumidified drying helps in the retention of antioxidants present in agro/food produces.Pretreatment methods like Ozonation, ultra-sonication, and UV radiation prior to drying are also found to improve the drying performance with good retention of antioxidants.Recent developments like microwave-assisted and IR-assisted drying methods perform well in the retention of antioxidants with less energy consumption.
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Affiliation(s)
- V A Athira
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - E Gokulvel
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - A M Nandhu Lal
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - V V Venugopalan
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Rajkumar
- Research Planning and Business Development, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - T Venkatesh
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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10
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Evaluation of fungal hazards associated with dried fig processing. Int J Food Microbiol 2022; 365:109541. [DOI: 10.1016/j.ijfoodmicro.2022.109541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 12/20/2021] [Accepted: 01/11/2022] [Indexed: 11/18/2022]
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11
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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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12
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Kinetics, energy efficiency and mathematical modeling of thin layer solar drying of figs (Ficus carica L.). Sci Rep 2021; 11:21266. [PMID: 34711867 PMCID: PMC8553925 DOI: 10.1038/s41598-021-00690-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 10/15/2021] [Indexed: 11/08/2022] Open
Abstract
First convectional thin layer drying of two fig (Ficus carica L.) varieties growing in Moroccan, using partially indirect convective dryer, was performed. The experimental design combined three air temperatures levels (60, 70 and 80 °C) and two air-flow rates (150 and 300 m3/h). Fig drying curve was defined as a third-order polynomial equation linking the sample moisture content to the effective moisture diffusivity. The average activation energy was ranged between 4699.41 and 7502.37 kJ/kg. It raised proportionally with the air flow velocity, and the same pattern were observed for effective moisture diffusivity regarding drying time and velocity. High levels of temperature (80 °C) and velocity (300 m3/h) lead to shorten drying time (200 min) and improve the slices physical quality. Among the nine tested models, Modified Handerson and Pabis exhibited the highest correlation coefficient value with the lowest chi-square for both varieties, and then give the best prediction performance. Energetic investigation of the dryer prototype showed that the total use of energy alongside with the specific energy utilization (13.12 and 44.55 MWh/kg) were inversely proportional to the velocity and drying temperature. Likewise, the energy efficiency was greater (3.98%) higher in drying conditions.
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Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111982] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Postharvest Drying Techniques Regulate Secondary Metabolites and Anti-Neuroinflammatory Activities of Ganoderma lucidum. Molecules 2021; 26:molecules26154484. [PMID: 34361637 PMCID: PMC8347575 DOI: 10.3390/molecules26154484] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 01/11/2023] Open
Abstract
Ganoderma lucidum extract is a potent traditional remedy for curing various ailments. Drying is the most important postharvest step during the processing of Ganoderma lucidum. The drying process mainly involves heat (36 h at 60 °C) and freeze-drying (36 h at −80 °C). We investigated the effects of different postharvest drying protocols on the metabolites profiling of Ganoderma lucidum using GC-MS, followed by an investigation of the anti-neuroinflammatory potential in LPS-treated BV2 microglial cells. A total of 109 primary metabolites were detected from heat and freeze-dried samples. Primary metabolite profiling showed higher levels of amino acids (17.4%) and monosaccharides (8.8%) in the heat-dried extracts, whereas high levels of organic acids (64.1%) were present in the freeze-dried samples. The enzymatic activity, such as ATP-citrate synthase, pyruvate kinase, glyceraldehyde-3-phosphatase dehydrogenase, glutamine synthase, fructose-bisphosphate aldolase, and D-3-phosphoglycerate dehydrogenase, related to the reverse tricarboxylic acid cycle were significantly high in the heat-dried samples. We also observed a decreased phosphorylation level of the MAP kinase (Erk1/2, p38, and JNK) and NF-κB subunit p65 in the heat-dried samples of the BV2 microglia cells. The current study suggests that heat drying improves the production of ganoderic acids by the upregulation of TCA-related pathways, which, in turn, gives a significant reduction in the inflammatory response of LPS-induced BV2 cells. This may be attributed to the inhibition of NF-κB and MAP kinase signaling pathways in cells treated with heat-dried extracts.
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Castillo‐Gironés S, Masztalerz K, Lech K, Issa‐Issa H, Figiel A, Carbonell‐Barrachina AA. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Klaudia Masztalerz
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Krzysztof Lech
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Hanán Issa‐Issa
- Food Technology Department Miguel Hernández University of Elche Alicante Spain
| | - Adam Figiel
- Institute of Agricultural Engineering Wrocław University of Environmental and Life Sciences Wrocław Poland
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González CM, Gil R, Moraga G, Salvador A. Natural Drying of Astringent and Non-Astringent Persimmon "Rojo Brillante". Drying Kinetics and Physico-Chemical Properties. Foods 2021; 10:foods10030647. [PMID: 33803816 PMCID: PMC8003271 DOI: 10.3390/foods10030647] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 11/16/2022] Open
Abstract
Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10−11 m2 s−1 and 6.07 × 10−11 m2 s−1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.
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Affiliation(s)
- Cristina M. González
- Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camí de Vera s/n, 46021 Valencia, Spain;
| | - Rebeca Gil
- Centro de Tecnología Postcosecha, Instituto Valenciano de Investigaciones Agrarias, CRTA, Moncada-Náquera km 4.5, Moncada, 46113 Valencia, Spain; (R.G.); (A.S.)
| | - Gemma Moraga
- Departamento de Tecnología de Alimentos, Universitat Politècnica de Valencia, Camí de Vera s/n, 46021 Valencia, Spain;
- Correspondence:
| | - Alejandra Salvador
- Centro de Tecnología Postcosecha, Instituto Valenciano de Investigaciones Agrarias, CRTA, Moncada-Náquera km 4.5, Moncada, 46113 Valencia, Spain; (R.G.); (A.S.)
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Galván AI, Rodríguez A, Martín A, Serradilla MJ, Martínez-Dorado A, Córdoba MDG. Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production. Toxins (Basel) 2021; 13:toxins13020134. [PMID: 33670398 PMCID: PMC7918548 DOI: 10.3390/toxins13020134] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/29/2021] [Accepted: 02/02/2021] [Indexed: 11/28/2022] Open
Abstract
Dried fig is susceptible to infection by Aspergillus flavus, the major producer of the carcinogenic mycotoxins. This fruit may be contaminated by the fungus throughout the entire chain production, especially during natural sun-drying, post-harvest, industrial processing, storage, and fruit retailing. Correct management of such critical stages is necessary to prevent mould growth and mycotoxin accumulation, with temperature being one of the main factors associated with these problems. The effect of different temperatures (5, 16, 25, 30, and 37 °C) related to dried-fig processing on growth, one of the regulatory genes of aflatoxin pathway (aflR) and mycotoxin production by A. flavus, was assessed. Firstly, growth and aflatoxin production of 11 A. flavus strains were checked before selecting two strains (M30 and M144) for in-depth studies. Findings showed that there were enormous differences in aflatoxin amounts and related-gene expression between the two selected strains. Based on the results, mild temperatures, and changes in temperature during drying and storage of dried figs should be avoided. Drying should be conducted at temperatures >30 °C and close to 37 °C, while industry processing, storage, and retailing of dried figs are advisable to perform at refrigeration temperatures (<10 °C) to avoid mycotoxin production.
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Affiliation(s)
- Ana Isabel Galván
- Junta de Extremadura, Finca La Orden-Valdesequera Research Centre (CICYTEX), Horticulture, 06187 Guadajira, Spain;
| | - Alicia Rodríguez
- Food Quality and Microbiology, School of Agricultural Engineering, University of Extremadura, Avda. de Adolfo Suárez, s/n, 06007 Badajoz, Spain; (A.M.); (A.M.-D.); (M.d.G.C.)
- University Institute for the Research in Agrifood Resources (INURA), University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
- Correspondence: ; Tel.: +34-924-289-300 (ext. 86283)
| | - Alberto Martín
- Food Quality and Microbiology, School of Agricultural Engineering, University of Extremadura, Avda. de Adolfo Suárez, s/n, 06007 Badajoz, Spain; (A.M.); (A.M.-D.); (M.d.G.C.)
- University Institute for the Research in Agrifood Resources (INURA), University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - Manuel Joaquín Serradilla
- Junta de Extremadura, Agri-Food Technological Institute of Extremadura (INTAEX-CICYTEX), Department of Postharvest Science Avda, 06007 Badajoz, Spain;
| | - Ana Martínez-Dorado
- Food Quality and Microbiology, School of Agricultural Engineering, University of Extremadura, Avda. de Adolfo Suárez, s/n, 06007 Badajoz, Spain; (A.M.); (A.M.-D.); (M.d.G.C.)
- University Institute for the Research in Agrifood Resources (INURA), University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
| | - María de Guía Córdoba
- Food Quality and Microbiology, School of Agricultural Engineering, University of Extremadura, Avda. de Adolfo Suárez, s/n, 06007 Badajoz, Spain; (A.M.); (A.M.-D.); (M.d.G.C.)
- University Institute for the Research in Agrifood Resources (INURA), University of Extremadura, Avda. de la Investigación s/n, 06006 Badajoz, Spain
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Sulyok M, Krska R, Senyuva H. Profiles of fungal metabolites including regulated mycotoxins in individual dried Turkish figs by LC-MS/MS. Mycotoxin Res 2020; 36:381-387. [PMID: 32671680 PMCID: PMC7536152 DOI: 10.1007/s12550-020-00398-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 05/27/2020] [Accepted: 06/24/2020] [Indexed: 11/24/2022]
Abstract
Fungal metabolites including regulated mycotoxins were identified by a validated LC-MS/MS method in 180 individual Turkish dried figs from 2017 and 2018 harvests. Hand-selected dried figs were subjectively classified based on the extent of fluorescence. Forty-three fungal metabolites including eight EU-regulated mycotoxins were identified and quantified. Figs classified as being uncontaminated mostly did not contain aflatoxins above 1 μg/kg. Despite being "uncontaminated" from an aflatoxin perspective, kojic acid was present in significant quantities with a maximum level of 3750 mg/kg (0.375% w/w) and tenuazonic acid was also found (2 μg/kg to 298 mg/kg) in some figs. Notable in the screening of figs has been the presence of significant amounts of aflatoxin M1 (AFM1) in figs also containing significant levels of aflatoxin B1 (AFB1), which is the first time that AFM1 has been reported as naturally occurring in dried figs.
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Affiliation(s)
- Michael Sulyok
- Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology, IFA-Tulln, University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430, Tulln, Austria.
| | - Rudolf Krska
- Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology, IFA-Tulln, University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 20, 3430, Tulln, Austria.,Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, University Road, Belfast, Northern Ireland, BT7 1NN, UK
| | - Hamide Senyuva
- FoodLife International Ltd., ODTU Teknokent, 06800, Ankara, Turkey
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Indirect Convective Solar Drying Process of Pineapples as Part of Circular Economy Strategy. ENERGIES 2019. [DOI: 10.3390/en12152841] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study investigates the industrial-scale application of a simple convective solar drying process of pineapples as part of a circular economy strategy for developing countries. A renewable energy concept is presented, which follows the circular economy aims by effectively employing a simple system for biogas production and a two-stage drying system. Both these systems meet the requirements for implementation in the specific conditions of developing countries, of which Togo, where pineapple is a major crop, is taken as an example. With respect to earlier findings available in the literature, the paper focuses on the solar drying process, which is critical to the proposed strategy. A portable solar dryer working in indirect heating mode was built and later also modified to enhance its performance. Three main factors influencing the convective drying process, namely, drying time (270 min, 480 min), solar radiation intensity (650 W/m2, 1100 W/m2), and slice thickness (6–8 mm, 12–14 mm), were considered. The statistical Design of Experiments (DOE) method was applied to reduce the number and scope of experiments. In the best case, the moisture content was reduced from 87.3 wt % in fresh samples to 29.4 wt % in dried samples, which did not meet the quality requirements for dried fruit. An additional conventional post-solar drying procedure would, therefore, still be necessary. Nonetheless, the results show that in the case of pineapple drying the consumption of fossil fuels can be decreased significantly if convective solar pre-drying is employed.
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