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Özpak Akkuş Ö, Metin U, Çamlık Z. The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study. Nutr Res Pract 2023; 17:698-716. [PMID: 37529273 PMCID: PMC10375327 DOI: 10.4162/nrp.2023.17.4.698] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/26/2022] [Accepted: 02/08/2023] [Indexed: 08/03/2023] Open
Abstract
BACKGROUND/OBJECTIVES The aim of this study was to evaluate the sensory properties of antioxidant-rich bread made by adding pomegranate peels and their effects on anthropometric measurements and metabolic and oxidative parameters of individuals with type 2 diabetes after consumption. SUBJECTS/METHODS This randomized, double-blind, placebo-controlled study was conducted with 22 individuals aged between 19 and 64 years who had been diagnosed with type 2 diabetes for at least 5 years, used only metformin, did not lose more than 10% of their body weight in the last 6 months, and had a body mass index of ≥ 25.0 kg/m2. While the study group (n = 11) consumed bread containing 500 mg pomegranate peel daily for 8 wk, the control group (n = 11) consumed standard bread. Anthropometric measurements and metabolic and oxidative parameters of individuals were evaluated at the beginning and end of the study. RESULTS Decreases were detected in the waist circumference, waist/hip and waist/height ratios, body fat percentages, blood pressure, and serum insulin, triglyceride, and total cholesterol levels in the individuals in the treatment group, compared with those in the control group (P < 0.05). CONCLUSIONS Pomegranate peel consumption by individuals with type 2 diabetes may have positive effects on anthropometric measurements and glycemic and lipid parameters.
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Affiliation(s)
- Özlem Özpak Akkuş
- Department of Nutrition and Dietetics, Toros University, Mersin 33140, Turkey
| | - Uğurcan Metin
- Department of Culinary, Toros University, Mersin 33140, Turkey
| | - Zeynep Çamlık
- Department of Nutrition and Dietetic, City Hospital, Mersin 33330, Turkey
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Tayyab Rashid M, Liu K, Ahmed Jatoi M, Safdar B, Lv D, Wei D. Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes. ULTRASONICS SONOCHEMISTRY 2022; 86:106047. [PMID: 35617885 PMCID: PMC9136187 DOI: 10.1016/j.ultsonch.2022.106047] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/30/2022] [Accepted: 05/17/2022] [Indexed: 05/20/2023]
Abstract
The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment at 40 kHz combined with IRD and HAD (70 °C) significantly lessened the drying time and water contents. Besides, it did not affect the sweet potato's bioactive components and other quality-related attributes. The samples' activation energy (Ea) ranged from 17.60 to 29.86 kJ/mol for both dryers, with R2 (0.999-0.9809). Control samples had the highest specific energy consumption (SEC) due to the extended drying period, whereas ultrasound (40 kHz) treated samples had the lowest SEC during HAD and IRD at 80 °C. The thermodynamic parameters indicated that increasing the drying temperature lowers the enthalpy and Gibbs free energy, while entropy resulted in negative values. HAD had better textural qualities (hardness and resilience). The US pretreatments followed by HAD or IRD may lead to an energy-efficient method with acceptable quality maintenance.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | | | - Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Dingyang Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Dengzhong Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041864] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Polyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and storage. It is considered a threat to clean labels and minimally processed fruit products. Unwanted changes in fruits’ appearance and quality represent a cost to the industry. High pressure and ultrasound, in addition to thermal treatment, are effective in reducing PPO activity and producing high-quality products. PPO from different fruit cultivars behaves differently when submitted to different treatments. A systematic review was conducted, where treatment parameters, PPO inactivation data (≥80% inactivation), and kinetic inactivation parameters (rate constant (k), activation energy (Ea), D-value, and z-value) by different treatments were collected. Additionally, the estimated energy requirements for the inactivation of PPO (≥80%) by different treatments were calculated and compared. Resistance to various treatments varies between fruit cultivars. For the same temperature, the inactivation of PPO by ultrasound combined with heat is more effective than thermal treatment alone, and the high pressure combined thermal process. The majority of the thermal, HPP, and ultrasound inactivation of PPO in fruits followed first-order behaviour. Some fruit cultivars, however, showed biphasic inactivation behaviour. The estimated specific energy requirements calculated based on the mass of processed fruit sample to inactivate ≥80% polyphenol oxidase for the thermal process was 87 to 255 kJ/kg, while for high pressure processing it was 139 to 269 kJ/kg and for ultrasound it was 780 to 10,814 kJ/kg.
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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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An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies. Processes (Basel) 2021. [DOI: 10.3390/pr9030502] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.
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Ultra-sonicated vacuum drying's effect on antioxidant activity, TPC, TFC and color of elephant apple slices. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100629] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Baboli ZM, Williams L, Chen G. Rapid Pasteurization of Apple Juice Using a New Ultrasonic Reactor. Foods 2020; 9:E801. [PMID: 32570771 PMCID: PMC7353514 DOI: 10.3390/foods9060801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 06/14/2020] [Accepted: 06/15/2020] [Indexed: 11/17/2022] Open
Abstract
A new ultrasonic reactor was used to rapidly inactivate Escherichia coli and Staphylococcus aureus in apple juice. It was found that high pulp content made ultrasound less lethal to S. aureus, while it had no significant effect on E. coli. When the pulp free apple juice was ultrasonically processed, the 5-log reduction time was 35 s for E. coli at 60 °C and 30 s for S. aureus at 62 °C. Ultrasound treatment had no significant effect on antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, but it significantly increased the total phenolic content. The treatment also resulted in more stable juice with higher uniformity. During 28 d of storage at 4 °C, the total plate count in apple juice ultrasonically treated at 60 °C for 35 s remained around 1.00 log CFU/mL, whereas it was nearly zero for a stronger ultrasound treatment at 62 °C for 30 s. These values were much lower than those in the untreated one, which increased from 3.65 log CFU/mL to 8.36 log CFU/mL during the storage. At the end of the storage, the control and thermally treated apple juice lost almost 70% of antioxidant activity, whereas the ultrasonically treated juice only lost 20-40%.
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Affiliation(s)
- Zahra Moaddabdoost Baboli
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; (Z.M.B.); (L.W.)
- College of Science & Technology, North Carolina A&T State University, 1601 E Market Street, Greensboro, NC 27411, USA
| | - Leonard Williams
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; (Z.M.B.); (L.W.)
| | - Guibing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; (Z.M.B.); (L.W.)
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8
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Thermosonication parameter effects on physicochemical changes, microbial and enzymatic inactivation of fruit smoothie. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1680-1688. [PMID: 32327779 DOI: 10.1007/s13197-019-04201-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/25/2019] [Accepted: 12/09/2019] [Indexed: 10/25/2022]
Abstract
With the aim of developing a fruit-based beverage in products which are severely damaged by heat, a high-intensity ultrasound treatment combined with moderate heat treatment (called thermosonication) was applied. A fruit smoothie (mango, jackfruit and rice milk) was thermosonicated applying a Box-Benhken model with amplitude (70, 77.5 or 85%), time (15, 20 or 25 min) and temperature (40, 47.5 or 55 °C) as independent variables. From the obtained samples, microbiological (aerobic mesophilic and Enterobacteriaceae), physicochemical (pH, soluble solids and cloud index) and enzymatic analysis (polyphenol oxidase and pectin methylesterase) were carried out. Aerobic mesophiles and Enterobacteria inactivation in thermosonicated samples were 4.55 Log CFU/mL and 3.85 Log CFU/mL, respectively in most of the treatments applied, being influenced by linear terms of amplitude and temperature (p < 0.001). The cloud index was influenced by time term (p < 0.0001); meanwhile, interaction of amplitude * temperature (p < 0.01) and quadratic of time presented significant effect (p < 0.001) on polyphenol oxidase activity. Further, amplitude term had a significant effect (p < 0.001) on the decrease on pectin methylesterase enzymatic activity. The optimal process condition was 77.5% amplitude, 20 min and 47.5 °C. Thermosonication probed to be effective to control both enzymatic activities in treatments with high amplitudes combined with moderated temperature treatments. Based on this, the use of thermosonication is a viable alternative for fruit-based beverage preservation, that may employ perishable regional natural products offering them an added value.
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Zhou L, Liao T, Liu W, Zou L, Liu C, Terefe NS. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. Crit Rev Food Sci Nutr 2019; 60:3594-3621. [PMID: 31858810 DOI: 10.1080/10408398.2019.1702500] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Kilicli M, Baslar M, Durak MZ, Sagdic O. Effect of ultrasound and low-intensity electrical current for microbial safety of lettuce. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108509] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Dolas R, Saravanan C, Kaur BP. Emergence and era of ultrasonic's in fruit juice preservation: A review. ULTRASONICS SONOCHEMISTRY 2019; 58:104609. [PMID: 31450377 DOI: 10.1016/j.ultsonch.2019.05.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/15/2019] [Accepted: 05/25/2019] [Indexed: 05/09/2023]
Abstract
Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its application in fruit juice and beverage industry due to its multifunctional desired effects. The technology is inexpensive, simple, reliable, and environmentally friendly and highly effective in the preservation of juices with enhanced quality attributes. This review will enlighten your knowledge in understanding the basic concept of ultrasonic's with the principle, mechanism, and application in the food sector. It specifically reviews the explored effect of ultrasonication on different juices. It explores the influence of technology in enzyme inactivation, microbial inactivation and different quality attributes of fruit juices. It gives you an in-depth insight into the technology.
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Affiliation(s)
- Rupali Dolas
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Chakkaravarthi Saravanan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028, India.
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12
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Zhang XT, Zhang M, Devahastin S, Guo Z. Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.). FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02316-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Illera A, Sanz M, Benito-Román O, Varona S, Beltrán S, Melgosa R, Solaesa A. Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Rios-Romero EA, Ochoa-Martínez LA, Morales-Castro J, Bello-Pérez LA, Quintero-Ramos A, Gallegos-Infante JA. Ultrasound in orange sweet potato juice: Bioactive compounds, antioxidant activity, and enzymatic inactivation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13633] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Evelyn Alicia Rios-Romero
- TECNM/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote. Colonia Nueva Vizcaya; Durango C.P. 34080 Dgo. México
| | - Luz Araceli Ochoa-Martínez
- TECNM/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote. Colonia Nueva Vizcaya; Durango C.P. 34080 Dgo. México
| | - Juliana Morales-Castro
- TECNM/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote. Colonia Nueva Vizcaya; Durango C.P. 34080 Dgo. México
| | - Luis Arturo Bello-Pérez
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Km. 8.5 Carretera Yautepec-Jojutla; Yautepec Morelos C.P. 62731 México
| | - Armando Quintero-Ramos
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Campus II, Circuito Universitario s/n; Chihuahua C.P. 31125 Chih. México
| | - José Alberto Gallegos-Infante
- TECNM/Instituto Tecnológico de Durango, División de Estudios de Posgrado e Investigación, Blvd. Felipe Pescador 1830 Ote. Colonia Nueva Vizcaya; Durango C.P. 34080 Dgo. México
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Tian Y, Wang S, Yan W, Tang Y, Yang R, Zhao W. Inactivation of apple (Malus domestica
Borkh) polyphenol oxidases by radio frequency combined with pulsed electric field treatment. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13781] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yixiong Tian
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Shukun Wang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenxu Yan
- School of Internet of Things Engineering; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yali Tang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food; Jiangnan University; Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; Wuxi Jiangsu 214122 China
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Tsikrika K, Chu BS, Bremner DH, Lemos MA. The effect of different frequencies of ultrasound on the activity of horseradish peroxidase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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The effect of ultrasonic treatments on turbidity, microbial load, and polyphenol oxidase (PPO) activity of plum nectar. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9406-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Tekin ZH, Başlar M, Karasu S, Kilicli M. Dehydration of green beans using ultrasound-assisted vacuum drying as a novel technique: drying kinetics and quality parameters. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13227] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zeynep Hazal Tekin
- Department of Food Engineering, Faculty of Engineering; Istanbul Aydin University; Istanbul 34295 Turkey
| | - Mehmet Başlar
- Food Engineering Department, Chemical and Metallurgical Faculty; Yildiz Technical University; Istanbul 34210 Turkey
| | - Salih Karasu
- Food Engineering Department, Chemical and Metallurgical Faculty; Yildiz Technical University; Istanbul 34210 Turkey
| | - Mahmut Kilicli
- Food Engineering Department, Chemical and Metallurgical Faculty; Yildiz Technical University; Istanbul 34210 Turkey
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21
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Sulaiman A, Farid M, Silva FV. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. FOOD SCI TECHNOL INT 2016; 23:265-276. [PMID: 28359205 DOI: 10.1177/1082013216685484] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W/mL, 58 ℃, 10 min), pulsed electric field (PEF: 24.8 kV/cm, 60 pulses, 169 µs treatment time, 53.8 ℃) and heat (75 ℃, 20 min) and stored at 3.0 ℃ and 20.0 ℃ for 30 days. A sensory analysis was carried out after processing. The polyphenoloxidase activity, antioxidant activity and total color difference of the apple juice were determined before and after processing and during storage. The sensory analysis revealed that thermosonication and pulsed electric field juices tasted differently from the thermally treated juice. Apart from the pulsed electric field apple juice stored at room temperature, the processed juice was stable during storage, since the pH and soluble solids remained constant and fermentation was not observed. Polyphenoloxidase did not reactivate during storage. Along storage, the juices' antioxidant activity decreased and total color difference increased (up to 6.8). While the antioxidant activity increased from 86 to 103% with thermosonication and was retained after pulsed electric field, thermal processing reduced it to 67%. The processing increased the total color difference slightly. No differences in the total color difference of the juices processed by the three methods were registered after storage. Thermosonication and pulsed electric field could possibly be a better alternative to thermal preservation of apple juice, but refrigerated storage is recommended for pulsed electric field apple juice.
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Affiliation(s)
- Alifdalino Sulaiman
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.,2 Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohammed Farid
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
| | - Filipa Vm Silva
- 1 Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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Zhou L, Liu W, Xiong Z, Zou L, Liu J, Zhong J, Chen J. Effect of ultrasound combined with malic acid on the activity and conformation of mushroom (Agaricus bisporus) polyphenoloxidase. Enzyme Microb Technol 2016; 90:61-8. [DOI: 10.1016/j.enzmictec.2016.05.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2015] [Revised: 04/27/2016] [Accepted: 05/01/2016] [Indexed: 12/24/2022]
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23
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Rodrigues S, Fernandes FA, García-Pérez JV, Cárcel JA. Influence of Ultrasound-Assisted Air-Drying and Conventional Air-Drying on the Activity of Apple Enzymes. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12832] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sueli Rodrigues
- Universidade Federal do Ceará, Departamento de Tecnologia de Alimentos; Campus do Pici, Bloco 858 60455-760 Fortaleza - CE Brazil
| | - Fabiano A.N. Fernandes
- Universidade Federal do Ceará, Departamento de Engenharia Química; Campus do Pici, Bloco 709 60455-760 Fortaleza - CE Brazil
| | - José V. García-Pérez
- Food Technology Department; Polytechnic University of Valencia; C/Camino de Vera, s/n 46071 Valencia Spain
| | - Juan A. Cárcel
- Food Technology Department; Polytechnic University of Valencia; C/Camino de Vera, s/n 46071 Valencia Spain
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24
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Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PE. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.011] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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25
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Assessment of the Effects of Ultrasonics and Pulsed Electric Fields on Nutritional and Rheological Properties of Raspberry and Blueberry Purees. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1642-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Wang MS, Zeng XA, Brennan CS, Brennan MA, Han Z. Effects of pulsed electric fields on the survival behaviour ofSaccharomyces cerevisiaesuspended in single solutions of low concentration. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Man-Sheng Wang
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Margaret A. Brennan
- Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
| | - Zhong Han
- College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
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27
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Başlar M, Kılıçlı M, Yalınkılıç B. Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique. ULTRASONICS SONOCHEMISTRY 2015; 27:495-502. [PMID: 26186871 DOI: 10.1016/j.ultsonch.2015.06.018] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2014] [Revised: 05/04/2015] [Accepted: 06/19/2015] [Indexed: 06/04/2023]
Abstract
In this study, a novel ultrasonic vacuum (USV) drying technique was used to shorten the drying time of fish fillets. For this purpose, ultrasonic treatment and vacuum-drying were simultaneously performed to dehydrate salmon and trout fillets at 55°C, 65°C, and 75°C. In addition, the USV technique was compared with vacuum-drying and oven-drying techniques. The dehydration kinetics of the fillets was successfully described by seven thin-layer drying models with R(2) range between 0.944 and 1.000. Depending on drying temperatures and fish species, the drying times could be shortened using the USV technique between 7.4% and 27.4% compared with vacuum-drying. The highest effective moisture diffusivity was determined in the fillets dried with the USV technique and they increased with increasing drying temperatures. Ultrasonic treatment accelerated the vacuum drying process for the fillets; therefore, this technique could be used to improve the efficiency of vacuum-drying for the fillets.
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Affiliation(s)
- Mehmet Başlar
- Yıldız Technical University, Chemical and Metallurgical Faculty, Food Engineering Department, Istanbul 34210, Turkey.
| | - Mahmut Kılıçlı
- Yıldız Technical University, Chemical and Metallurgical Faculty, Food Engineering Department, Istanbul 34210, Turkey
| | - Barış Yalınkılıç
- Iğdır University, Engineering Faculty, Food Engineering Department, Iğdır 76000, Turkey
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28
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Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV). Food Res Int 2015; 74:151-159. [DOI: 10.1016/j.foodres.2015.04.046] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Revised: 04/13/2015] [Accepted: 04/17/2015] [Indexed: 11/21/2022]
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29
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Sun Y, Zhong L, Cao L, Lin W, Ye X. Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice. Journal of Food Science and Technology 2015; 52:8336-42. [PMID: 26604412 DOI: 10.1007/s13197-015-1896-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/25/2015] [Accepted: 05/31/2015] [Indexed: 11/27/2022]
Abstract
Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was investigated. It was found that ultrasound can inhibit the browning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice, but decreased the contents of total phenolic content (TPC), total flavonoid content (TFC) and chlorogenic acid and reduced the antioxidant activity. On the whole, ultrasound technology cannot be used to the antibrowning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice.
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Affiliation(s)
- Yujing Sun
- Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, 310014 China
| | - Liezhou Zhong
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
| | - Lianfei Cao
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021 China
| | - Wenwen Lin
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
| | - Xingqian Ye
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058 China
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30
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Silva LC, Almeida PS, Rodrigues S, Fernandes FA. Inactivation of Polyphenoloxidase and Peroxidase in Apple Cubes and in Apple Juice Subjected to High Intensity Power Ultrasound Processing. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12451] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luis C.A. Silva
- Departamento de Engenharia Química; Universidade Federal do Ceará; Campus do Pici, Bloco 709 60455-760 Fortaleza Ceará Brazil
| | - Patricia S. Almeida
- Departamento de Engenharia Química; Universidade Federal do Ceará; Campus do Pici, Bloco 709 60455-760 Fortaleza Ceará Brazil
| | - Sueli Rodrigues
- Departamento de Tecnologia de Alimentos; Universidade Federal do Ceará; Fortaleza Ceará Brazil
| | - Fabiano A.N. Fernandes
- Departamento de Engenharia Química; Universidade Federal do Ceará; Campus do Pici, Bloco 709 60455-760 Fortaleza Ceará Brazil
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31
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Şakiroğlu H, Birdal C, Başlar M, Öztürk AE. Inactivation Kinetics of Polyphenol Oxidase in an Aqueous Model System under Stand-Alone and Combined Ultrasound and Ultraviolet Treatments. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2014.973503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Başlar M, Kılıçlı M, Toker OS, Sağdıç O, Arici M. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.008] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.06.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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Başlar M, Karasu S, Kiliçli M, Us AA, Sağdiç O. Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2014-0080] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the drying kinetics of pomegranate arils, the degradation kinetics of some bioactive compounds, and changes in color values during the drying process were investigated. The drying process was performed by a forced air circulating oven at 55, 65, and 75°C. Drying times were calculated to be 1,020, 520, and 330 min, respectively. Effective moisture diffusivity values ranged from 5.39×10−11 to 1.70×10−10 m2 s−1 and increased with increases in temperature. Six different thin-layer drying models were applied to evaluate the goodness of the model. The degradation rate of bioactive compounds increased at higher temperatures; however, remaining amounts of phenolic, anthocyanin, and flavonoid compounds after drying were higher in samples dried at 75°C. The highest antioxidant capacity value was observed in the pomegranate arils dried at 75°C. While the L* values of pomegranate arils decreased after the drying process, the a* values increased.
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35
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Akdaş S, Başlar M. Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12324] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saniye Akdaş
- Chemical and Metallurgical Faculty; Food Engineering Department; Yıldız Technical University; Istanbul 34210 Turkey
| | - Mehmet Başlar
- Chemical and Metallurgical Faculty; Food Engineering Department; Yıldız Technical University; Istanbul 34210 Turkey
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36
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Amaral RDA, Benedetti BC, Pujola M, Achaerandio I, Bachelli MLB. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9091-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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