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Pezo L, Lončar B, Filipović V, Šovljanski O, Travičić V, Filipović J, Pezo M, Jovanović A, Aćimović M. Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim-Anderson-de Boer Model. Foods 2024; 13:1658. [PMID: 38890887 PMCID: PMC11171672 DOI: 10.3390/foods13111658] [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: 04/19/2024] [Revised: 05/22/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
This study investigates the applicability of the Peleg model to the osmotic dehydration of various sweet potato variety samples in sugar beet molasses, addressing a notable gap in the existing literature. The osmotic dehydration was performed using an 80% sugar beet molasses solution at temperatures of 20 °C, 35 °C, and 50 °C for periods of 1, 3, and 5 h. The sample-to-solution ratio was 1:5. The objectives encompassed evaluating the Peleg equation's suitability for modeling mass transfer during osmotic dehydration and determining equilibrium water and solid contents at various temperatures. With its modified equation, the Peleg model accurately described water loss and solid gain dynamics during osmotic treatment, as evidenced by a high coefficient of determination value (r2) ranging from 0.990 to 1.000. Analysis of Peleg constants revealed temperature and concentration dependencies, aligning with previous observations. The Guggenheim, Anderson, and de Boer (GAB) model was employed to characterize sorption isotherms, yielding coefficients comparable to prior studies. Effective moisture diffusivity and activation energy calculations further elucidated the drying kinetics, with effective moisture diffusivity values ranging from 1.85 × 10-8 to 4.83 × 10-8 m2/s and activation energy between 7.096 and 16.652 kJ/mol. These findings contribute to understanding the complex kinetics of osmotic dehydration and provide insights into the modeling and optimization of dehydration processes for sweet potato samples, with implications for food processing and preservation methodologies.
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Grants
- 451-03-66/2024-03/200051 Ministry of Education, Science, and Technological Development of the Republic of Serbia
- 451-03-66/2024-03/200134 Ministry of Education, Science, and Technological Development of the Republic of Serbia
- 451-03-66/2024-03/200222 Ministry of Education, Science, and Technological Development of the Republic of Serbia
- 451-03-66/2024-03/200032 Ministry of Education, Science, and Technological Development of the Republic of Serbia
- 451-03-66/2024-03/200017 Ministry of Education, Science, and Technological Development of the Republic of Serbia
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Affiliation(s)
- Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia;
| | - Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (B.L.); (V.F.); (O.Š.); (V.T.)
| | - Vladimir Filipović
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (B.L.); (V.F.); (O.Š.); (V.T.)
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (B.L.); (V.F.); (O.Š.); (V.T.)
| | - Vanja Travičić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; (B.L.); (V.F.); (O.Š.); (V.T.)
| | - Jelena Filipović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Milada Pezo
- Department of Thermal Engineering and Energy, “VINČA” Institute of Nuclear Sciences—National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12–14, 11351 Belgrade, Serbia;
| | - Aca Jovanović
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Belgrade, Serbia;
| | - Milica Aćimović
- Department of Vegetable and Alternative Crops, Institute of Field and Vegetable Crops, 21000 Novi Sad, Serbia;
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2
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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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3
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Diepenbroek E, Mehta S, Borneman Z, Hempenius MA, Kooij ES, Nijmeijer K, de Beer S. Advances in Membrane Separation for Biomaterial Dewatering. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:4545-4566. [PMID: 38386509 PMCID: PMC10919095 DOI: 10.1021/acs.langmuir.3c03439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/05/2024] [Accepted: 02/06/2024] [Indexed: 02/24/2024]
Abstract
Biomaterials often contain large quantities of water (50-98%), and with the current transition to a more biobased economy, drying these materials will become increasingly important. Contrary to the standard, thermodynamically inefficient chemical and thermal drying methods, dewatering by membrane separation will provide a sustainable and efficient alternative. However, biomaterials can easily foul membrane surfaces, which is detrimental to the performance of current membrane separations. Improving the antifouling properties of such membranes is a key challenge. Other recent research has been dedicated to enhancing the permeate flux and selectivity. In this review, we present a comprehensive overview of the design requirements for and recent advances in dewatering of biomaterials using membranes. These recent developments offer a viable solution to the challenges of fouling and suboptimal performances. We focus on two emerging development strategies, which are the use of electric-field-assisted dewatering and surface functionalizations, in particular with hydrogels. Our overview concludes with a critical mention of the remaining challenges and possible research directions within these subfields.
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Affiliation(s)
- Esli Diepenbroek
- Department
of Molecules & Materials, MESA+ Institute, University of Twente, 7500 AE Enschede, The Netherlands
| | - Sarthak Mehta
- Membrane
Materials and Processes, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, 5600 MB Eindhoven, The Netherlands
| | - Zandrie Borneman
- Membrane
Materials and Processes, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, 5600 MB Eindhoven, The Netherlands
| | - Mark A. Hempenius
- Department
of Molecules & Materials, MESA+ Institute, University of Twente, 7500 AE Enschede, The Netherlands
| | - E. Stefan Kooij
- Physics
of Interfaces and Nanomaterials, MESA+ Institute, University of Twente, 7500
AE Enschede, The
Netherlands
| | - Kitty Nijmeijer
- Membrane
Materials and Processes, Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, 5600 MB Eindhoven, The Netherlands
| | - Sissi de Beer
- Department
of Molecules & Materials, MESA+ Institute, University of Twente, 7500 AE Enschede, The Netherlands
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4
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Suo K, Feng Y, Zhang Y, Yang Z, Zhou C, Chen W, Shi L, Yan C. Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques. Foods 2023; 13:104. [PMID: 38201132 PMCID: PMC10778660 DOI: 10.3390/foods13010104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods-hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying (RHD), pulsed vacuum drying (PVD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)-on drying time and various attributes of cherry blossoms, such as appearance, bioactive compounds, antioxidant activity, α-glucosidase activity, and sensory properties. Our findings revealed that MVD recorded the shortest drying time, followed by PVD, CID, IHAD, RHD, HAD, and VFD. In qualities, VFD-dried petals exhibited superior appearance, bioactive compounds, antioxidant activity, and α-glucosidase inhibitory capability; MVD-dried petals were a close second. Furthermore, the quality of tea infusions prepared from the dried petals was found to be significantly correlated with the quality of the dried petals themselves. Regarding sensory attributes, VFD-dried petals produced tea infusions most similar in flavor and taste to those made with fresh petals and received the highest sensory evaluation scores, followed by MVD, PVD, RHD, CID, IHAD, and HAD. These results could offer a scientific foundation for the mass production of high-quality dried cherry blossoms in the future.
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Affiliation(s)
- Kui Suo
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Yabin Feng
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Yang Zhang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Zhenfeng Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wei Chen
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Liyu Shi
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, China (Z.Y.)
| | - Chunfeng Yan
- Haishu Agricultural Extension Center of Zhejiang, Ningbo 315100, China
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5
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Chauhan M, Garg V, Zia G, Dutt R, Alghamdi BS, Zawawi A, Ashraf GM, Farhana A. Effect of Extraction Methods on the Antioxidant Potential and Cytotoxicity of the Combined Ethanolic Extracts of Daucus carota L., Beta vulgaris L., Phyllanthus emblica L. and Lycopersicon esculentum against Gastric Adenocarcinoma Cells. Molecules 2023; 28:6589. [PMID: 37764365 PMCID: PMC10536369 DOI: 10.3390/molecules28186589] [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: 05/10/2023] [Revised: 06/25/2023] [Accepted: 06/28/2023] [Indexed: 09/29/2023] Open
Abstract
Frequent consumption of fruits and vegetables in the daily diet may alleviate the risk of developing chronic diseases. Daucus carota L. (carrot), Beta vulgaris L. (beetroot) Phyllanthus emblica L. (amla), and Lycopersicon esculentum M (tomatoes) are traditionally consumed functional foods that contain a high concentration of antioxidants, ascorbic acid, polyphenols, and numerous phytochemicals. This study assessed how three distinct preparation methods affect the phenolic, flavonoid, carotenoid, and ascorbic acid contents, antioxidant level, and cytotoxicity of the combined fruit extract. The fruit samples were taken in the ratio of carrot (6): beetroot (2): tomato (1.5): amla (0.5) and processed into a lyophilized slurry (LS) extract, lyophilized juice (LJ) extract, and hot-air oven-dried (HAO) extract samples. The sample extracts were assessed for their phytoconstituent concentrations and antioxidant and cytotoxic potential. The total phenolic content in LS, LJ, and HAO extracts was 171.20 ± 0.02, 120.73 ± 0.02, and 72.05 ± 0.01 mg gallic acid equivalent/100 g, respectively and the total flavonoid content was 23.635 ± 0.003, 20.754 ± 0.005, and 18.635 ± 0.005 mg quercetin equivalent/100 g, respectively. Similarly, total ascorbic acid content, carotenoids, and antioxidant potential were higher in the LS and LJ extracts than in HAO. Overall, the LS extract had a substantially higher concentration of phytochemicals and antioxidants, as well as higher cytotoxic potential, compared to the LJ and HAO extracts. The LS extract was tested in the MKN-45 human gastric cancer cell line to demonstrate its effective antioxidant potential and cytotoxicity. Hence, lyophilization (freezing) based techniques are more effective than heat-based techniques in preserving the phytoconstituents and their antioxidant and cytotoxic potential.
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Affiliation(s)
- Mahima Chauhan
- Department of Pharmaceutical Sciences, M.D University, Rohtak 124001, India; (M.C.); (V.G.); (G.Z.)
| | - Vandana Garg
- Department of Pharmaceutical Sciences, M.D University, Rohtak 124001, India; (M.C.); (V.G.); (G.Z.)
| | - Ghazala Zia
- Department of Pharmaceutical Sciences, M.D University, Rohtak 124001, India; (M.C.); (V.G.); (G.Z.)
| | - Rohit Dutt
- Rohit Dutt Principal, GMN College, Ambala 133001, India;
| | - Badrah S. Alghamdi
- Department of Physiology, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- Pre-Clinical Research Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ayat Zawawi
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- Vaccines and Immunotherapy Unit, King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ghulam Md. Ashraf
- Department of Medical Laboratory Sciences, College of Health Sciences, and Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates
| | - Aisha Farhana
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Aljouf 72388, Saudi Arabia
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6
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Yan X, Pan S, Liu X, Tan M, Zheng X, Du W, Wu M, Song Y. Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. Foods 2023; 12:3012. [PMID: 37628011 PMCID: PMC10453604 DOI: 10.3390/foods12163012] [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: 06/17/2023] [Revised: 07/24/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing.
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Affiliation(s)
- Xinhuan Yan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Shaoxiang Pan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Xuemei Liu
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Mengnan Tan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Xiaodong Zheng
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Wenyu Du
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Maoyu Wu
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Ye Song
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
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7
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Zeng J, Song Y, Fan X, Luo J, Song J, Xu J, Xue C. Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review. Crit Rev Food Sci Nutr 2023:1-22. [PMID: 37335143 DOI: 10.1080/10408398.2023.2224451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
Aquatic animals are viewed as a good source of healthy lipids. Although drying is an effective method for the preservation of aquatic animal products (AAPs), the whole process is accompanied by lipid oxidation. This article reviews the main mechanism of lipid oxidation in the drying process. It also summarizes the effects of lipid oxidation on the quality of dried aquatic animal products (DAAPs), including nutrients, color, flavor, and hazard components, especially for those harmful aldehydes and heterocyclic amines. In addition, it concluded that moderate lipid oxidation contributes to improving the quality of products. Still, excessive lipid oxidation produces hazardous substances and induces health risks. Hence, to obtain high-quality DAAPs, some effective control technologies to promote/prevent lipid oxidation are introduced and deeply discussed, including salting, high-pressure processing, irradiation, non-thermal plasma technology, defatting treatments, antioxidants, and edible coating. A systematic review of the effect of lipid oxidation on quality attributes and control technologies in DAAPs is presented, and some perspectives are made for future research.
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Affiliation(s)
- Junpeng Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xiaowei Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jingyi Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Junyi Song
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
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8
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Weng Y, Li Y, Chen X, Song H, Zhao CX. Encapsulation of enzymes in food industry using spray drying: recent advances and process scale-ups. Crit Rev Food Sci Nutr 2023:1-18. [DOI: 10.1080/10408398.2023.2193982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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9
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Genes associated with desiccation stress in foodborne Staphylococcus aureus as revealed by transposon insertion mutagenesis. Food Res Int 2023; 163:112271. [PMID: 36596182 DOI: 10.1016/j.foodres.2022.112271] [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: 08/18/2022] [Revised: 11/19/2022] [Accepted: 11/27/2022] [Indexed: 11/30/2022]
Abstract
Staphylococcus aureus (S. aureus) is an opportunistic foodborne pathogen whose survival in food processing environments may be associated with its tolerance to desiccation. However, the molecular mechanisms involved in desiccation stress have received little attention in S. aureus. Here, some potential genes related to desiccation stress were determined in S. aureus by the transposon random mutagenesis approach. Eight mutants with different mutant sites who showed lower survival rates compared to wild-type (WT) strain RMSA24 under desiccation stress were successfully screened from a mutant library (n = 3,154). The eight mutation sites are identified as potential genes of U32 family peptidase, CHAP domain-containing protein, YdcF family protein, RNA polymerase sigma factor, EVE domain-containing protein, acetyltransferase, LPXTG-anchored DUF1542 repeat protein FmtB, and CvpA family protein, which haven't been reported as the desiccation-tolerant related genes. We found that the growth rates and biofilm formation abilities of these mutants were not significantly affected, indicating that their reduced survival rates under desiccation stress not dependent on reduced growth rates and biofilm formation abilities. Under desiccation stress, the expression levels of the three mutated genes were up-regulated and the four mutated genes were down-regulated in the WT strain, implying that these genes may play different roles in S. aureus to adapt to desiccation stress conditions. The study reveals valuable information for the control of S. aureus in low water activity foods and their production environments.
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10
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Peng Q, Meng Z, Luo Z, Duan H, Ramaswamy HS, Wang C. Effect of Emulsion Particle Size on the Encapsulation Behavior and Oxidative Stability of Spray Microencapsulated Sweet Orange Oil ( Citrus aurantium var. dulcis). Foods 2022; 12:foods12010116. [PMID: 36613332 PMCID: PMC9818162 DOI: 10.3390/foods12010116] [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: 12/03/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Three different feed emulsions of different particle sizes were mixed with a modified starch and maltodextrin and spray dried to make a large (LP), small (SP), and nano-size encapsulated powder (NP), respectively. Emulsion size, oil content, loading capacity (LC), encapsulation efficiency (EE), water content, aw, scanning electron microscopy (SEM), glass transition temperature (Tg), as well as d-limonene release characteristic and limonene oxide formation rate during 37 °C and various aw storage were determined. With the increase of the feed emulsion size, the reconstituted emulsion size of the LP tended to increase and change to a bimodal distribution. The surface oil content increased with the increasing size of the reconstituted emulsion, and the opposite was true for EE. The smaller the reconstituted emulsion size, the higher Tg during a low aw condition. The Tg of the LP, SP and NP were 62, 88, and 100 °C, respectively, and NP > SP > LP. The release and the oxidative rate of d-limonene was the lowest for the NP and then increased for the SP and LP. The release and oxidative rates increased with the elevation of aw and peaked at 0.33. The powder surface morphological structure was intact, the spray-dried powder was more stable, and microstructure changed from a glass state to a rubbery state during storage.
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Affiliation(s)
- Qun Peng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Ziyi Meng
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Ziyang Luo
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hanying Duan
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC H3A 0G4, Canada
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China
- Correspondence: ; Tel.: +86-139-2880-4336
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Using Particle Residence Time Distributions as an Experimental Approach for Evaluating the Performance of Different Designs for a Pilot-Scale Spray Dryer. Processes (Basel) 2022. [DOI: 10.3390/pr11010040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
The performances of four different designs for a pilot-scale spray dryer have been evaluated and compared based on experimentally measured particle residence time distributions (RTD), recovery rates and physical properties of spray-dried fresh skim milk. The RTDs have been measured using a dye pulse injection method, and the measurements have been fitted to models using continuous stirred-tank reactors in series (CSTR-TIS) for quantitative performance evaluation and comparison. Conical drying chambers and a box connection design have been used in the latest dryer design to reduce the amount of wall deposition and provide a smoother gas flow pattern. The particle-to-gas mean residence time ratio for the latest design is significantly closer to unity (1.6 s/s to 1.0 s/s) compared with earlier designs (2.6 s/s to 1.5 s/s). The latest design has a wider spread of RTD (n = 5–8) compared with earlier designs (n = 13–18), which may be linked to the recirculation zone in the box connection. Although the latest design has a wider spread of RTD, the conical design has shown promising results compared with a cylindrical drying chamber in terms of overall wall deposition behaviours.
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Zhang L, Wu J. Less is more: Vital roles of bioactive equivalency in assessing food quality. EFOOD 2022. [DOI: 10.1002/efd2.49] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Lili Zhang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health Macau University of Science and Technology Macao China
| | - Jian‐Lin Wu
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health Macau University of Science and Technology Macao China
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