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Li M, Zhou C, Wang B, Zeng S, Mu R, Li G, Li B, Lv W. Research progress and application of ultrasonic- and microwave-assisted food processing technology. Compr Rev Food Sci Food Saf 2023; 22:3707-3731. [PMID: 37350041 DOI: 10.1111/1541-4337.13198] [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: 02/27/2023] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/24/2023]
Abstract
Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic- and microwave-assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution-free, highly efficient, and has a wide range of applications in food processing.
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Affiliation(s)
- Mengge Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, New South Wales, Australia
| | - Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing, China
| | - Rongyi Mu
- College of Engineering, China Agricultural University, Beijing, China
| | - Guohua Li
- College of Engineering, China Agricultural University, Beijing, China
| | - Bingzheng Li
- Guangxi Bioscience and Technology Research Center, Guangxi Academy of Sciences, Nanning, Guangxi, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing, China
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2
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Sun M, Xu Y, Ding Y, Gu Y, Zhuang Y, Fan X. Effect of Ultrasound Pretreatment on the Moisture Migration and Quality of Cantharellus cibarius Following Hot Air Drying. Foods 2023; 12:2705. [PMID: 37509798 PMCID: PMC10379320 DOI: 10.3390/foods12142705] [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: 06/23/2023] [Revised: 07/11/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The effect of different ultrasound pretreatment powers (0-500 W) before hot air drying on the moisture migration and quality of Cantharellus cibarius (C. cibarius) was investigated in this study. The results showed that the ultrasound pretreatment accelerated the drying rate. When the ultrasound power was 400 W, the drying time of C. cibarius was reduced by 18.90% compared with the control group. The low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) results showed that the ultrasound pretreatment increased the water mobility in C. cibarius. The scanning electron microscopy (SEM) results revealed that the ultrasound pretreatment promoted the expansion of intercellular pores. In addition, the rehydration capacity and quality characteristics of the ultrasound-pretreated dried C. cibarius were better than those of the control group. Overall, this study concluded that ultrasound pretreatment is a promising pretreatment method for the hot air drying of C. cibarius products to reduce the total drying time significantly and improve the retention rate of the total phenolics and flavonoids of dried C. cibarius.
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Affiliation(s)
- Mianli Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
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3
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The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic. Molecules 2023; 28:molecules28030962. [PMID: 36770627 PMCID: PMC9920204 DOI: 10.3390/molecules28030962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).
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Boateng ID. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09326-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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5
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Janiszewska-Turak E, Witrowa-Rajchert D, Rybak K, Rolof J, Pobiega K, Woźniak Ł, Gramza-Michałowska A. The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules 2022; 27:molecules27238637. [PMID: 36500730 PMCID: PMC9741357 DOI: 10.3390/molecules27238637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/02/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022] Open
Abstract
Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active ingredients and lactic acid bacteria. Therefore, this study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical properties, including the content of active compounds (pigments) and the physical properties of the peppers. Levilactobacillus brevis, Limosilactobacillus fermentum, and Lactoplantibacillus plantarum were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar content, color, dry matter, texture properties, and the count of lactic acid bacteria. In all samples, similar growth of LAB was observed. Significant degradation of chlorophylls into pheophytins was observed after the fermentation process. No significant differences were observed in the parameters tested, depending on the addition of dedicated LAB strains. After the fermentation process, the vitamin C and total polyphenols content is what influenced the antioxidant activity of the samples. It can be stated that the fermentation process changed the red bell pepper samples in the smallest way and the green ones in the highest way.
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Affiliation(s)
- Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
- Correspondence: (E.J.-T.); (A.G.-M.); Tel.: +48-22-593-7366 (E.J.-T.); +48-61-848-7327 (A.G.-M.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Joanna Rolof
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Łukasz Woźniak
- Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence: (E.J.-T.); (A.G.-M.); Tel.: +48-22-593-7366 (E.J.-T.); +48-61-848-7327 (A.G.-M.)
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6
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Cheng KC, Hou CY, Hsieh CW. Pulsed electric field-assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant-based food preservation. Compr Rev Food Sci Food Saf 2022; 21:5109-5130. [PMID: 36199192 DOI: 10.1111/1541-4337.13052] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 08/26/2022] [Accepted: 09/04/2022] [Indexed: 01/28/2023]
Abstract
Drying is a key processing step for plant-based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)-assisted techniques are being explored as a novel pretreatment for drying. This review focuses on the application of PEF as pretreatment for drying plant-based products, the preservation effects of this pretreatment, and its underlying mechanisms. A literature search revealed that PEF-assisted drying is beneficial for maintaining the physicochemical properties of the dried products and preserving their color and constituent chemical compounds. PEF-assisted drying promotes rehydration and improves the kinetics of drying. Unlike conventional technologies, PEF-assisted drying enables selective cell disintegration while maintaining product quality. Before the drying process, PEF pretreatment inactivates microbes and enzymes and controls respiratory activity, which may further contribute to preservation. Despite numerous advantages, the efficiency and applicably of PEF-assisted drying can be improved in the future.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, Republic of China
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, Republic of China.,Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, Republic of China.,Department of Optometry, Asia University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
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7
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Boateng ID. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Crit Rev Food Sci Nutr 2022; 64:4240-4274. [PMID: 36315036 DOI: 10.1080/10408398.2022.2140121] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the human body and prevent the cell from disease-causing free radicals. Therefore, there is a growing demand for high-quality fruits and vegetables. Nevertheless, fruits and vegetables deteriorate due to their high moisture content, resulting in a 40-50% loss. Drying is a common food preservation technique in the food industry to increase fruits and vegetables' shelf-life. However, drying causes chemical modifications, changes in microstructure, and bioactives, thus, lowering the final product's quality as a considerable amount of bioactives compounds and antioxidants are lost. Conventional pretreatments such as hot water blanching, and osmotic pretreatment have improved fruit and vegetable drying performance. However, these conventional pretreatments affect fruits' bioactive compounds retention and microstructure. Hence, emerging thermal (infrared blanching, microwave blanching, and high-humidity hot-air impingement blanching) and non-thermal pretreatments (cold plasma, ultrasound, pulsed electric field, and edible films and coatings) have been researched. So the question is; (1) what are the mechanisms behind emerging non-thermal and thermal technologies' ability to improve fruits and vegetables' microstructure, texture, and drying performance? (2) how do emerging thermal and non-thermal technologies affect fruits and vegetables' bioactive compounds and antioxidant activity? and (3) what are preventing the large-scale commercialization of these emerging thermal and non-thermal technologies' for fruits and vegetables, and what are the future recommendations? Hence, this article reviewed emerging thermal blanching and non-thermal pretreatment technologies, emphasizing their efficacy in improving dried fruits and vegetables' bioactive compounds, structural properties, and drying performance. The fundamental mechanisms in emerging thermal and non-thermal blanching pretreatment methods on the fruits and vegetables' microstructure and drying performance were delved in, as well as what are preventing the large-scale commercialization of these emerging thermal and non-thermal blanching for fruits and vegetables, and the future recommendations. Emerging pretreatment approaches not only improve the drying performance but further significantly improve the retention of bioactive compounds and antioxidants and enhance the microstructure of the dried fruits and vegetables.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
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8
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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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9
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Pulsed electric field as a promising technology for solid foods processing: A review. Food Chem 2022; 403:134367. [DOI: 10.1016/j.foodchem.2022.134367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 08/31/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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10
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Yoora S, Songsermpong S. Effects of Water, Guar Gum, Potassium Chloride, and Drying Methods on Quality and Rehydration Time of Instant Fermented Rice Noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sarailak Yoora
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Sirichai Songsermpong
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
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11
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The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries. Molecules 2022; 27:molecules27041376. [PMID: 35209165 PMCID: PMC8876792 DOI: 10.3390/molecules27041376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/15/2022] [Accepted: 02/15/2022] [Indexed: 12/04/2022] Open
Abstract
In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.
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12
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13
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Samakradhamrongthai RS, Nortuy N, Jannu T, Supawan T, Chanakun P, Yimkaew Y, Renaldi G. Influence of three drying methods on physicochemical properties of okra (
Abelmoschus esculentus
L.) powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajnibhas Sukeaw Samakradhamrongthai
- Food Science and Technology Program, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
- Cluster of Innovation Food and Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | - Nutthamon Nortuy
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Taruedee Jannu
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Thanyapohn Supawan
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Phruttinan Chanakun
- Food Science and Technology Program, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Yadaporn Yimkaew
- Food Science and Technology Program, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Gerry Renaldi
- Food Science and Technology Program, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
- Agro‐Industrial Product Development Research Unit, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
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14
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Song C, Ma X, Wang J, Ding T, Song W. Effects of ultrasound and blanching pretreatments on mass transfer and qualities of hot‐air drying of perilla (
Perilla frutescens
L.) leaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15947] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- ChunFang Song
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology School of Mechanical Engineering Jiangnan University Wuxi P. R. China
| | - Xiaotong Ma
- Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology School of Mechanical Engineering Jiangnan University Wuxi P. R. China
| | - Jiaoling Wang
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
| | - Tianhang Ding
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
| | - Weidong Song
- Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Nanjing institute of Agricultural Mechanization Ministry of Agriculture and Rural Affairs Nanjing P. R. China
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15
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Mehta A, Singh A, Singh AP, Prabhakar PK, Kumar N. Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla (
Phyllanthus emblica
L.) slices: A mathematical modeling approach. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13887] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Aryan Mehta
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India
| | - Amanjeet Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India
| | - Akhand Pratap Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India
| | - Nitin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli Haryana India
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16
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Li X, Li J, Wang R, Rahaman A, Zeng XA, Brennan CS. Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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17
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Fu Y, Liu W, Soladoye OP. Towards innovative food processing of flavonoid compounds: Insights into stability and bioactivity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111968] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field-A Comparison Study. Foods 2021; 10:foods10081943. [PMID: 34441719 PMCID: PMC8393259 DOI: 10.3390/foods10081943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/06/2021] [Accepted: 08/17/2021] [Indexed: 01/12/2023] Open
Abstract
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.
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Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167672] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon various pretreatments such as ultrasound (US), blanching (BL), and microwave (MW). Compared to convective drying, IR drying decreased more the drying time and energy consumption (SEC). Application of higher IR powers and air temperatures accelerated the drying process at lower energy consumption (SEC) and higher energy efficiency and moisture diffusion. Terebinth dried by a convective dryer at 60 °C with US pretreatment showed a better color compared to other samples. It also exhibited the polyphenol and flavonoid content of 145.35 mg GAE/g d.m. and 49.24 mg QE/g d.m., respectively, with color variations of 14.25 and a rehydration rate of 3.17. The proposed pretreatment methods significantly reduced the drying time and energy consumption, and from the other side it increased energy efficiency, bioactive compounds, and quality of the dried samples (p < 0.01). Among the different pretreatments used, microwave pretreatment led to the best results in terms of the drying time and SEC, and energy efficiency. US pretreatment showed the best results in terms of preserving the bioactive compounds and the general appearance of the terebinth.
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Nowacka M, Dadan M, Janowicz M, Wiktor A, Witrowa-Rajchert D, Mandal R, Pratap-Singh A, Janiszewska-Turak E. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Compr Rev Food Sci Food Saf 2021; 20:5097-5144. [PMID: 34402592 DOI: 10.1111/1541-4337.12824] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 06/21/2021] [Accepted: 07/12/2021] [Indexed: 12/01/2022]
Abstract
In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.
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Affiliation(s)
- Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Ronit Mandal
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
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21
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Highly Active Cranberry's Polyphenolic Fraction: New Advances in Processing and Clinical Applications. Nutrients 2021; 13:nu13082546. [PMID: 34444706 PMCID: PMC8399388 DOI: 10.3390/nu13082546] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 02/07/2023] Open
Abstract
Cranberry is a fruit originally from New England and currently growing throughout the east and northeast parts of the USA and Canada. The supplementation of cranberry extracts as nutraceuticals showed to contribute to the prevention of urinary tract infections, and most likely it may help to prevent cardiovascular and gastroenteric diseases, as highlighted by several clinical trials. However, aiming to validate the efficacy and safety of clinical applications as long-term randomized clinical trials (RCTs), further investigations of the mechanisms of action are required. In addition, a real challenge for next years is the standardization of cranberry’s polyphenolic fractions. In this context, the optimization of the extraction process and downstream processing represent a key point for a reliable active principle for the formulation of a food supplement. For this reason, new non-conventional extraction methods have been developed to improve the quality of the extracts and reduce the overall costs. The aim of this survey is to describe both technologies and processes for highly active cranberry extracts as well as the effects observed in clinical studies and the respective tolerability notes.
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Microwave-vacuum-assisted drying of pretreated cranberries: Drying kinetics, bioactive compounds and antioxidant activity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111464] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties. Foods 2021; 10:foods10051006. [PMID: 34064476 PMCID: PMC8147953 DOI: 10.3390/foods10051006] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 01/09/2023] Open
Abstract
The present study aimed to examine the effect of ultrasonic pretreatment and hot air, microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy (SE), qualitative properties (i.e., color, shrinkage, and rehydration ratio), and bioactive compounds’ properties (i.e., antioxidant activity, phenolic, and flavonoid contents) of hawthorn fruit. Drying of hawthorn was conducted from 45 min for the ultrasonic + microwave–hot-air drying to 1280 min for the freeze-drying method. The lowest amount of SE was obtained using the ultrasonic-microwave–hot-air drying method, which was 47.57 MJ/kg. The lowest values in color changes (12.25) and shrinkage (17.21%) were recorded for the freeze-drying method, while the highest amounts for these traits were 45.57% and 66.75% in the HA drying, respectively. In general, the use of different drying methods reduces the antioxidant capacity (AC), total phenolic content (TPC), and total flavonoid content (TFC) during processing compared to fresh samples. The highest values for AC, TPC, TFC, and the rehydration ratio were 30.69%, 73.07 mg-GAE/gdw, 65.93 mg-QE/gdw, and 2.02 for the freeze-drying method, respectively.
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Microwave and Ultrasound Pre-Treatments for Drying of the "Rocha" Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics. Foods 2021; 10:foods10040853. [PMID: 33919879 PMCID: PMC8070754 DOI: 10.3390/foods10040853] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/25/2021] [Accepted: 04/08/2021] [Indexed: 12/25/2022] Open
Abstract
The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.
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Kaveh M, Abbaspour-Gilandeh Y, Taghinezhad E, Witrowa-Rajchert D, Nowacka M. The Quality of Infrared Rotary Dried Terebinth ( Pistacia atlantica L.)-Optimization and Prediction Approach Using Response Surface Methodology. Molecules 2021; 26:molecules26071999. [PMID: 33916010 PMCID: PMC8036459 DOI: 10.3390/molecules26071999] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 12/30/2022] Open
Abstract
Most agricultural products are harvested with a moisture content that is not suitable for storage. Therefore, the products are subjected to a drying process to prevent spoilage. This study evaluates an infrared rotary dryer (IRRD) with three levels of infrared power (250, 500, and 750 W) and three levels of rotation speed (5, 10, and 15 rpm) to dry terebinth. Response surface methodology (RSM) was used to illustrate and optimize the interaction between the independent variables (infrared power and rotation speed) and the response variables (drying time, moisture diffusivity, shrinkage, color change, rehydration rate, total phenolic content, and antioxidant activity). As infrared power and rotation speed increased, drying time, rehydration rate, antioxidant activity, and total phenolic content decreased, while the other parameters were increased. According to the results, the optimum drying conditions of terebinth were determined in the IRRD at an infrared power of 250 W and drum rotation speed of 5 rpm. The optimum values of the response variables were 49.5 min for drying time, 8.27 × 10−9 m2/s for effective moisture diffusivity, 2.26 for lightness, 21.60 for total color changes, 34.75% for shrinkage, 2.4 for rehydration rate, 124.76 mg GAE/g d.m. for total phenolic content and 81% for antioxidant activity.
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Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Yousef Abbaspour-Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
- Correspondence: (Y.A.-G.); (M.N.); Tel.: +48-22-593-75-79 (M.N.)
| | - Ebrahim Taghinezhad
- Department of Agricultural Technology Engineering, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland;
- Correspondence: (Y.A.-G.); (M.N.); Tel.: +48-22-593-75-79 (M.N.)
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Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper. SUSTAINABILITY 2021. [DOI: 10.3390/su13042035] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.
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Taghinezhad E, Kaveh M, Szumny A. Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods. Foods 2021; 10:foods10020284. [PMID: 33572543 PMCID: PMC7911452 DOI: 10.3390/foods10020284] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 01/15/2021] [Accepted: 01/18/2021] [Indexed: 01/14/2023] Open
Abstract
Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food and agricultural products. In this study, the effects of several independent variables such as the temperature of the drying air (50, 60, and 70 °C) and the thickness of the samples (2, 4, and 6 mm) were studied on the response variables including the quality indices (color difference and shrinkage) and drying factors (drying time, effective moisture diffusivity coefficient, specific energy consumption (SEC), energy efficiency and dryer efficiency) of the turnip slices dried by a hybrid convective-infrared (HCIR) dryer. Before drying, the samples were treated by three pretreatments: microwave (360 W for 2.5 min), ultrasonic (at 30 °C for 10 min) and blanching (at 90 °C for 2 min). The statistical analyses of the data and optimization of the drying process were achieved by the response surface method (RSM) and the response variables were predicted by the adaptive neuro-fuzzy inference system (ANFIS) model. The results indicated that an increase in the dryer temperature and a decline in the thickness of the sample can enhance the evaporation rate of the samples which will decrease the drying time (40–20 min), SEC (from 168.98 to 21.57 MJ/kg), color difference (from 50.59 to 15.38) and shrinkage (from 67.84% to 24.28%) while increasing the effective moisture diffusivity coefficient (from 1.007 × 10−9 to 8.11 × 10−9 m2/s), energy efficiency (from 0.89% to 15.23%) and dryer efficiency (from 2.11% to 21.2%). Compared to ultrasonic and blanching, microwave pretreatment increased the energy and drying efficiency; while the variations in the color and shrinkage were the lowest in the ultrasonic pretreatment. The optimal condition involved the temperature of 70 °C and sample thickness of 2 mm with the desirability above 0.89. The ANFIS model also managed to predict the response variables with R2 > 0.96.
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Affiliation(s)
- Ebrahim Taghinezhad
- Department of Agricultural Technology Engineering, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran
- Correspondence: ; Tel.: +98-45-3271-5408
| | - Mohammad Kaveh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Antoni Szumny
- Department of Chemistry, Wroclaw University of Environmental and Life Science, CK Norwida 25, 50-375 Wrocław, Poland;
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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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Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M. The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment. Foods 2021; 10:foods10020226. [PMID: 33499383 PMCID: PMC7911373 DOI: 10.3390/foods10020226] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/14/2021] [Accepted: 01/19/2021] [Indexed: 01/08/2023] Open
Abstract
It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.
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Affiliation(s)
- Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
- Correspondence: ; Tel.: +48-22-593-7574
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
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Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09276-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020689] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
The purpose of this study was to investigate the effect of pre-treatment in ethyl alcohol for 5, 15, 60 and 180 s with the application of ultrasound on the course of convective drying and properties of carrot tissue directly after the treatment and after the drying process. The treatment in ethanol resulted in loss of mass, increase of dry matter, ethanol conductivity, extractivity of carotenoids with a slight effect on the colour of carrot tissue after the treatment. The utilization of ultrasound during immersion in ethanol contributed to additional increase of conductivity of ethanol, and extractivity of carotenoids. The immersion in ethanol virtually did not affect the drying kinetics, which can be explained by the increase of shrinkage of the tissue in relation to the untreated dried tissue. Despite the lack of the influence on the drying course in the ethanol-immersed carrot, an increase of the carotenoid content (up to 135%) and the rehydration ability (up to 19%) was noted with the simultaneously unchanged colour of dried carrot in comparison to untreated dried material, which indicates the possibility to improve the quality of dried carrot after immersion in ethanol.
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Wiktor A, Parniakov O, Toepfl S, Witrowa-Rajchert D, Heinz V, Smetana S. Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102597] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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LEI Y, CHEN J, ZHANG Z, DENG X. Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.37020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Yongdong LEI
- Food College, Shihezi University, China; Xinjiang Academy of Agricultural and Reclamation Science, China
| | | | - Zhenghong ZHANG
- Xinjiang Academy of Agricultural and Reclamation Science, China
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Wang W, Zheng B, Tian Y. Functional group changes and chemical bond-dependent dielectric properties of lotus seed flour with microwave vacuum drying. J Food Sci 2020; 85:4241-4248. [PMID: 33216372 DOI: 10.1111/1750-3841.15492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 09/15/2020] [Accepted: 09/17/2020] [Indexed: 11/26/2022]
Abstract
Microwave vacuum drying (MVD) was applied to dehydrate lotus (Nelumbo nucifera Gaertn.) seeds. This paper evaluated the changes of molecular, crystalline, and morphological structural properties of lotus seeds after MVD. The results showed the frequency of δ(CH) bending, β(CH), ν(OH), and carbon-oxygen double bonds (C = O) increased with increasing microwave power density. Moreover, as microwave power density increased, the transition enthalpy of crystallinity gradually increased, which was related to the formation of crystalline starch, re-crystallization, and complexes of starch-lipid structure depending on the hydrogen bonds formed. The MVD process resulted molecular polarity of lotus seeds, whereas the dielectric properties also changed. The dielectric properties interacted with the changes of molecules and crystalline structure. The morphology of lotus seed flour changed because the shape of starch granules was disrupted and the granules became aggregated with nonstarch components as the microwave power density increased. All these results explain the interactions among polymer molecules in lotus seeds dried by MVD.
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Affiliation(s)
- Weiwei Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China.,China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China.,China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China
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35
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Lammerskitten A, Shorstkii I, Parniakov O, Mykhailyk V, Toepfl S, Rybak K, Dadan M, Nowacka M, Wiktor A. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14973] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State University of Technology Krasnodar Russia
| | - Oleksii Parniakov
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany
| | - Viacheslav Mykhailyk
- Institute of Engineering Thermal Physics National Academy of Sciences of Ukraine Kyiv Ukraine
| | - Stefan Toepfl
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
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Nguyen TT, Rosello C, Bélanger R, Ratti C. Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing. Foods 2020; 9:E1468. [PMID: 33076324 PMCID: PMC7602544 DOI: 10.3390/foods9101468] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 11/17/2022] Open
Abstract
Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.
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Affiliation(s)
- Tri Thanh Nguyen
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Carmen Rosello
- Chemical Engineering Group, Chemistry Department, Universitat des Iles Balears, Palma, 07122 Mallorca, Spain;
- Soils and Agri-Food Engineering Dept, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Richard Bélanger
- Plant Science Dept, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Cristina Ratti
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
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The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102446] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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38
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Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M. The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper. Molecules 2020; 25:molecules25184287. [PMID: 32962060 PMCID: PMC7571178 DOI: 10.3390/molecules25184287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/10/2020] [Accepted: 09/13/2020] [Indexed: 12/29/2022] Open
Abstract
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.
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Affiliation(s)
- Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, 49610 Quakenbrück, Germany;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
- Correspondence: ; Tel.: +48-22-593-75-79
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Liu C, Pirozzi A, Ferrari G, Vorobiev E, Grimi N. Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot. Food Res Int 2020; 137:109658. [PMID: 33233237 DOI: 10.1016/j.foodres.2020.109658] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 08/03/2020] [Accepted: 08/31/2020] [Indexed: 12/24/2022]
Abstract
The effect of pulsed electric fields (PEF) on the kinetics of vacuum drying (VD) and rehydration of carrot tissue was studied. The intensity of PEF treatment was E = 0.6 kV/cm and the total PEF treatment duration was tPEF = 0.1 s. The VD was performed at sub-atmospheric pressure p = 3.03 × 104 Pa for different temperatures Td = 25 °C and 90 °C. During VD, the kinetics of moisture removal and temperature evolution inside of untreated and PEF pretreated samples were studied. The color and structure of the samples were also investigated. PEF pretreatment enhanced VD kinetics at different studied temperatures. However, its effect on VD was more evident at lower drying temperatures. With the PEF pretreatment, the drying time was reduced by 55% and 33% at 25 °C and 90 °C respectively. After the drying and rehydration process, the change in color of PEF pretreated samples was less significant compared to untreated ones. After rehydration, the untreated and PEF pretreated samples were nearly restored to their initial form and size.
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Affiliation(s)
- Caiyun Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France.
| | - Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; Prodal scarl, Via Ponte don Melillo, 84084 Fisciano, SA, Italy
| | - Eugene Vorobiev
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France
| | - Nabil Grimi
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France.
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40
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Thamkaew G, Gómez Galindo F. Influence of pulsed and moderate electric field protocols on the reversible permeabilization and drying of Thai basil leaves. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102430] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Tylewicz U, Nowacka M, Rybak K, Drozdzal K, Dalla Rosa M, Mozzon M. Design of Healthy Snack Based on Kiwifruit. Molecules 2020; 25:E3309. [PMID: 32708245 PMCID: PMC7397248 DOI: 10.3390/molecules25143309] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 07/17/2020] [Accepted: 07/17/2020] [Indexed: 12/31/2022] Open
Abstract
Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.
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Affiliation(s)
- Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (U.T.); (M.D.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (K.D.)
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (K.D.)
| | - Kinga Drozdzal
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (K.D.)
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (U.T.); (M.D.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Massimo Mozzon
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy;
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Yao Y, Pan Y, Liu S. Power ultrasound and its applications: A state-of-the-art review. ULTRASONICS SONOCHEMISTRY 2020; 62:104722. [PMID: 31796328 DOI: 10.1016/j.ultsonch.2019.104722] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 05/25/2023]
Abstract
Ultrasonic processing has attracted increasing attention by people because ultrasonic technology may represent a flexible 'green' alternative for energy efficient processes. The major challenges for the power ultrasound application in real situations are the design and development of specific power ultrasonic systems for large-scale operations. Thus, new families of power ultrasonic transducers have been developed in recent years to meet actual needs, and this contributes to the implementation of power ultrasound of application in many fields such as chemical industry, food industry and manufacturing. This paper presents the current state of ultrasonic transducers of magnetostrictiv type and piezoelectric type as well as applications of power ultrasound in various industrial fields including chemical reactions, drying/dehydration, welding, extraction, heat transfer enhancement, de-ice, enhanced oil recovery, droplet atomization, cleaning and fine particle removal. The review paper helps to understand the current development of power ultrasonic technology and its applications in various situations, and induce extended applications of power ultrasound to more and more fields.
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Affiliation(s)
- Ye Yao
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yue Pan
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shiqing Liu
- Institute of Mathematics and Physics, Zhejiang Normal University, Zhejiang 321004, China.
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43
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The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders. CHEMENGINEERING 2020. [DOI: 10.3390/chemengineering4010012] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.
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44
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Nowacka M, Wiktor A, Dadan M, Rybak K, Anuszewska A, Materek L, Witrow-Rajchert D. The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries. Foods 2019; 8:foods8080283. [PMID: 31344943 PMCID: PMC6722831 DOI: 10.3390/foods8080283] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/16/2019] [Accepted: 07/22/2019] [Indexed: 01/09/2023] Open
Abstract
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Aleksandra Anuszewska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Lukasz Materek
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrow-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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45
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Wiktor A, Nowacka M, Anuszewska A, Rybak K, Dadan M, Witrowa-Rajchert D. Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques. J Food Sci 2019; 84:1820-1828. [PMID: 31206662 DOI: 10.1111/1750-3841.14651] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 12/01/2022]
Abstract
The aim of this study was to analyze the impact of traditional and combined pretreatment on dehydration kinetics and quality of dried swamp cranberries. Fruits were blanched, cut, or treated by combined technique consisting of blanching and application of pulsed electric field. Afterwards, fruits were subjected for osmotic dehydration (OD; 72 hr) in 61.5% sucrose solution or in ternary solution consisting of 30% sucrose with 0.1% addition of steviol glycosides to ensure similar sweetness of both mixtures. In the case of samples treated by combined method, OD was enhanced during first 30 min by sonication. Partially dehydrated cranberries were air dried at 70 °C. The quality of dehydrated fruits was assessed by the means of phenolics content, anthocyanin content, flavonoid content, vitamin C content, water activity, and color. Blanching decreased drying time by 48% to 50% in comparison to cutting. Utilization of combined method reduced drying time of cranberries up to 55% in comparison to cut samples. Water activity of all samples was below 0.6. Blanched samples or blanched and then treated with pulsed electric field and ultrasound contained more anthocyanins and flavonoids and less sucrose than cut samples. PRACTICAL APPLICATION: According to current trends in food and beverage industry, consumers seek for products which does not contain excessive amounts of sugars, salt, or fats. Dried cranberry fruits are rich in bioactive compounds and need to be osmotically dehydrated in sugar solutions to make the taste of the final product acceptable. Osmotic dehydration is also carried out to decrease time of drying, which is one of the most energy intensive processes. Therefore, there is a need to develop a technology with potential to maintain the bioactive compounds, reduce sugar content in comparison to traditionally process fruits, and enhance the kinetics of drying.
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Affiliation(s)
- A Wiktor
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - M Nowacka
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - A Anuszewska
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - K Rybak
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - M Dadan
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - D Witrowa-Rajchert
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
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