1
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Macedo LL, Corrêa JLG, Araújo CDS, Oliveira DDS, Teixeira LJQ. Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries. J Food Sci 2023; 88:3786-3806. [PMID: 37493271 DOI: 10.1111/1750-3841.16715] [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: 10/25/2022] [Revised: 06/22/2023] [Accepted: 07/06/2023] [Indexed: 07/27/2023]
Abstract
This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/w), with and without application of vacuum (AV) in the first 20 min of the process. The total OD time was 300 min. Evaluations of the kinetics of solid gain (SG), water loss (WL), and weight reduction (WR) were performed at 30, 60, 120, 180, 240, and 300 min. SG, WL, and WR increased over the OD time and showed values of up to 7.94%, 63.40%, and 55.94%, respectively. AV increased WL, WR, shrinkage, pH, and total color difference and decreased anthocyanin, ascorbic acid (AA), phenolic, and antioxidant contents. The higher concentration led to higher SG, WL, WR, shrinkage, hardness, and lower moisture content, water activity, anthocyanin, AA, phenolic, and antioxidant contents. The use of CS instead of sucrose had little influence on strawberry properties, except pH and color responses. The optimal treatment was using a 60% CS solution without AV, showing a very distinct color change, hardness increased by approximately 4.5 times and maintenance of acidity, anthocyanins, AA, total phenolics, and antioxidants of 38.0%, 39.6%, 11.8%, 30.0%, 31.1%, and 30.3%, respectively, compared to fresh strawberries. PRACTICAL APPLICATION: Osmotic dehydration of fruit is a process traditionally carried out using sucrose. However, increasing health concerns have made consumers seek alternative sugars to sucrose. The use of coconut sugar made it possible to produce osmo-dehydrated strawberries different from the traditional one, maintaining product quality and process efficiency.
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Affiliation(s)
- Leandro Levate Macedo
- Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil
- Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil
| | | | - Cintia da Silva Araújo
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Daniela da Silva Oliveira
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil
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2
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Hessel V, Escribà-Gelonch M, Schmidt S, Tran NN, Davey K, Al-Ani LA, Muhd Julkapli N, Abdul Wahab Y, Khalil I, Woo MW, Gras S. Nanofood Process Technology: Insights on How Sustainability Informs Process Design. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:11437-11458. [PMID: 37564955 PMCID: PMC10410668 DOI: 10.1021/acssuschemeng.3c01223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/10/2023] [Indexed: 08/12/2023]
Abstract
Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and "anticipatory" life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.
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Affiliation(s)
- Volker Hessel
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | | | - Svenja Schmidt
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Nam Nghiep Tran
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Kenneth Davey
- School
of Chemical Engineering, The University
of Adelaide, Adelaide 5005, SA, Australia
| | - Lina A. Al-Ani
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Nurhidayatullaili Muhd Julkapli
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Yasmin Abdul Wahab
- Nanotechnology
and Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University Malaya, Kuala Lumpur 50603, Malaysia
| | - Ibrahim Khalil
- Healthcare
Pharmaceuticals Limited, Rajendrapur, Gazipur 1741, Bangladesh
| | - Meng Wai Woo
- Department
of Chemical & Materials Engineering, University of Auckland, Auckland 1142, New Zealand
| | - Sally Gras
- Department
of Chemical Engineering and Bio21 Molecular Science and Biotechnology
Institute, University of Melbourne, Melbourne 3010, Australia
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3
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Wang Y, Zhang L, Yu X, Zhou C, Yagoub AEA, Li D. A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2187060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abu ElGasim Ahmed Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Dajing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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4
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Microwave-Osmo-Dehydro-Freezing and Storage of Pineapple Titbits—Quality Advantage. Processes (Basel) 2023. [DOI: 10.3390/pr11020494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
Osmotic dehydration is a pre-treatment given prior to finish drying or freezing preservation to improve quality and/or minimize the damaging effects on quality parameters, by partially reducing the moisture content of the sample. Pineapple titbits were partially dried using microwave assisted osmotic dehydration under continuous flow medium spray condition (MWODS) and then frozen with or without a sodium alginate–calcium chloride-based edible coating. The effects of MWODS pre-treatment and edible coating on the quality parameters of pineapple titbits frozen and stored at −20 °C for 10 and 50 days were evaluated after thawing. Both treatments (MWODS and alginate) resulted in superior quality products as compared to the control sample. MWODS, with its advantages over the conventional osmotic dehydration (COD) of rapid and higher moisture removal (16% in 10 min vs. 4 h in COD), while limiting solids gain (2.5% MWODS vs. 4.5% in COD), resulted in improved quality over the control during the frozen storage. The sodium alginate–calcium chloride edible coating treatment further reduced the drip loss in MW-osmo-dehydro-frozen pineapple titbits, possibly due to the effect of the calcium cross linked firming of the fruit texture. Both resulted in enhanced appearance, color and textural properties.
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5
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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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6
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Kaur D, Singh M, Zalpouri R, Singh I. Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal assisted technologies: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16890] [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)
- Damanpreet Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Manpreet Singh
- Department of Renewable Energy Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Ruchika Zalpouri
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Iqbal Singh
- Department of Renewable Energy Engineering Punjab Agricultural University Ludhiana Punjab India
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7
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Pravitha M, Manikantan M, Ajesh Kumar V, Shameena Beegum P, Pandiselvam R. Comparison of drying behavior and product quality of coconut chips treated with different osmotic agents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Peng Y, Zhao J, Wen X, Ni Y. The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango. Foods 2022; 11:foods11071048. [PMID: 35407135 PMCID: PMC8998026 DOI: 10.3390/foods11071048] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/01/2022] [Accepted: 04/01/2022] [Indexed: 02/01/2023] Open
Abstract
As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses.
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Affiliation(s)
- Yu Peng
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
| | - Jinhong Zhao
- Beijing Academy of Food Sciences, Beijing 100068, China;
| | - Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
- Correspondence:
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing 100083, China; (Y.P.); (Y.N.)
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9
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Alabi KP, Olalusi AP, Olaniyan AM, Fadeyibi A, Gabriel LO. Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kehinde Peter Alabi
- Department of Food and Agricultural Engineering Kwara State University, Malete Ilorin Nigeria
| | - Ayoola Patrick Olalusi
- Department of Agricultural and Environmental Engineering Federal University of Technology Akure Nigeria
| | - Adesoji Mathew Olaniyan
- Department of Agricultural and Bioresources Engineering, Faculty of Engineering Federal University Oye‐Ekiti Nigeria
| | - Adeshina Fadeyibi
- Department of Food and Agricultural Engineering Kwara State University, Malete Ilorin Nigeria
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10
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Shinde B, Ramaswamy HS. Optimization of maltodextrin (
10DE
)—Sucrose moderated microwave osmotic dehydration of mango cubes under continuous flow spray mode (
MWODS
) conditions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13835] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhakti Shinde
- Department of Food Science McGill University Ste‐Anne‐de‐Bellevue Canada
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11
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Ultrasound-assisted osmotic dehydration of litchi: effect of pretreatment on mass transfer and quality attributes during frozen storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00931-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Dai JW, Wang J, Yang SL, Wen MD, Yin PF, Qin W, Liu YW, Liu Q, Liu SX, Xu LJ, Li YL. High humidity air-impingement blanching (HHAIB) improves drying characteristics and quality of ground-cover chrysanthemum heads. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0121] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractEffects of high humidity air-impingement blanching (HHAIB) temperature, relative humidity over a range of application time and drying temperature on air-impingement drying kinetics, colour attributes, browning index, blanching weight loss and total flavonoids content of chrysanthemum heads were studied. HHAIB could shorten the drying time of chrysanthemum heads significantly (p < 0.05) by up to 52% compared to the control group without blanching. Meanwhile blanching humidity has a greater influence on drying kinetic than other blanching parameters. Deff values of samples declined first and rose later with the growth of blanching humidity, while increased continuously with the growth of blanching temperature. The highest growth of total flavonoids content can be up to 21.6% under the HHAIB blanching conditions (110 °C of blanching temperature, 45% of relative humidity, 150 s of blanching time) in comparison with the control group. Lightness of all blanched samples was lower than the control group, and redness and total colour difference under different blanching conditions showed significant differences compared to the control group, while no obvious variation was observed in terms of yellowness values.
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Affiliation(s)
- Jian-Wu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China
| | - Jie Wang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China
| | - Sheng-Lin Yang
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China
| | - Meng-Da Wen
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China
| | - Peng-Fei Yin
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Wen Qin
- College of Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Yao-Wen Liu
- College of Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Qi Liu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China
| | - Shu-Xiang Liu
- College of Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Li-Jia Xu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an 625014, China
| | - Ying-Lu Li
- College of Science, Sichuan Agricultural University, Ya’an 625014, China
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13
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Li X, Zhao J, Zhang Y, Xiao H, Sablani SS, Qu T, Tang X. Quality changes of frozen mango with regard to water mobility and ice crystals during frozen storage. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13508] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xian‐Xian Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | | | - Yu Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Hong‐Wei Xiao
- College of Engineering China Agricultural University Beijing China
| | - Shyam S. Sablani
- Department of Biological systems Engineering Washington State University Pullman Washington USA
| | - Tong‐Tong Qu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xuan‐Ming Tang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
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14
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Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage. Foods 2020; 9:foods9081042. [PMID: 32748856 PMCID: PMC7466345 DOI: 10.3390/foods9081042] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 07/27/2020] [Accepted: 07/29/2020] [Indexed: 11/17/2022] Open
Abstract
Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnation of solutes with special characteristics that reduce the freezing time and improve the quality and stability of frozen foods. ODF research has extensively focused on the effect of the osmotic process conditions (e.g., temperature, duration/composition/concentration of the hypertonic solution) on the properties of the osmodehydrofrozen tissue. A number of complimentary treatments (e.g., vacuum/pulsed vacuum, pulsed electric fields, high pressure, ultrasound) that accelerate mass transfer phenomena have been also investigated. Less research has been reported with regards the benefits of ODF during the subsequent storage of products, in comparison with their conventionally frozen counterparts. It is important to critically review, via a holistic approach, all parameters involved during the first (osmotic dehydration), second (freezing process), and third stage (storage at subfreezing temperatures) when assessing the advantages of the ODF integrated process. Mathematical modeling of the improved food quality and stability of ODF products during storage in the cold chain, as a function of the main process variables, is presented as a quantitative tool for optimal ODF process design.
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15
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Application of high pressure-assisted infusion treatment to mango pieces: Effect on quality properties. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Fan X, Liu B, Cao J, Jiang W, Guo F, Zhang C, Nie X, Gong H. Dehydrofreezing of peach: Blanching, D-sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach. J Food Biochem 2019; 43:e12830. [PMID: 31353742 DOI: 10.1111/jfbc.12830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 02/12/2019] [Accepted: 02/14/2019] [Indexed: 11/30/2022]
Abstract
Peach slices were blanched (BL), vacuum infiltrated with D-sodium erythorbate (SE), predehydrated, and then nitrogen packaged (NP) before freezing to improve their quality. Our results showed that the BL, SE, and NP pretreatments remarkably improved the quality of frozen peaches. Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity after thawing at 20°C for 24 hr. The soluble solids content and firmness of low-maturity peaches dehydrated to 25% dehydration of their weight were 11.1% and 211.2% higher than those of the control samples, respectively, while their drip loss was 71.9% lower than that of the controls. In conclusion, pretreatment by BL, predehydration, SE, and NP before freezing can significantly improve the quality of frozen peaches after thawing. PRACTICAL APPLICATIONS: We believe that our study results have practical applications because the method of vacuum dehydration combined with blanching, nitrogen packaging, and D-sodium erythorbate treatment of peaches maintains their original taste, inhibits color change, and decreases drip loss. This method is suitable for fruit frozen and stored at a commercial freezing temperature of -20°C and does not need advanced equipment or technology. It can be easily carried out during the fruit freezing process and can be applied to other frozen stored fruits besides peaches.
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Affiliation(s)
- Xinguang Fan
- College of Food Engineering, Ludong University, Yantai, PR China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.,Institute of Bionanotechnology, Ludong University, Yantai, PR China
| | - Bangdi Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Fengjun Guo
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, PR China
| | - Changfeng Zhang
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, PR China
| | - Xiaobao Nie
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, PR China
| | - Hansheng Gong
- College of Food Engineering, Ludong University, Yantai, PR China.,Institute of Bionanotechnology, Ludong University, Yantai, PR China
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17
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Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Res Int 2018; 116:90-102. [PMID: 30717022 DOI: 10.1016/j.foodres.2018.12.055] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/21/2018] [Accepted: 12/23/2018] [Indexed: 12/19/2022]
Abstract
Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Innovative methods applied to producing and preserving IMF can enhance both drying products. Yet more systematic research is still needed to bridge knowledge gaps, in particular on inactivation kinetics and mechanisms related to thermal and non-thermal pasteurization technologies for control of pathogens and spoilage micro-organisms in IMF.
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18
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Isabel IRG, Lilia A, Ulf S. Enhancing the retention of -carotene and vitamin C in dried mango using alternative blanching processes. ACTA ACUST UNITED AC 2018. [DOI: 10.5897/ajfs2017.1645] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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19
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Zhao JH, Ding Y, Yuan YJ, Xiao HW, Zhou CL, Tan ML, Tang XM. Effect of osmotic dehydration on desorption isotherms and glass transition temperatures of mango. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13855] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jin-Hong Zhao
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yang Ding
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yue-Jin Yuan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; Xi'an 710021 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194, No. 17 Qinghua East Road Beijing 100083 China
| | - Chun-Li Zhou
- School of Life Science; Jiangxi Science and Technology Normal University; Nanchang 330013 China
| | - Ming-Lei Tan
- College of Mechanical and Electrical Engineering; Shaanxi University of Science and Technology; Xi'an 710021 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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20
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Lovera NN, Ramallo L, Salvadori VO. Effects of different freezing methods on calcium enriched papaya ( Carica papaya L.). Journal of Food Science and Technology 2018; 55:2039-2047. [PMID: 29892104 DOI: 10.1007/s13197-018-3118-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2018] [Accepted: 03/12/2018] [Indexed: 11/28/2022]
Abstract
The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pre-treatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue's firmness before and after a freeze-thaw cycle (maximum stress values approx. 300-400% of the raw tissue for tunnel freezing and 260% for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing-thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.
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Affiliation(s)
- Nancy N Lovera
- Instituto de Materiales Misiones (IMAM), UNaM-CCT Corrientes, CONICET, Félix de Azara 1552, N3300LXH Posadas, Argentina.,3Facultad de Ciencias Exactas Químicas y Naturales, UNaM, Félix de Azara 1552, N3300LQH Posadas, Argentina
| | - Laura Ramallo
- 3Facultad de Ciencias Exactas Químicas y Naturales, UNaM, Félix de Azara 1552, N3300LQH Posadas, Argentina
| | - Viviana O Salvadori
- 1Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Fac. de Cs. Exactas, UNLP - CCT La Plata, CONICET, 47 y 116, B1900AJJ La Plata, Argentina.,4Depto. de Ing. Química, Facultad de Ingeniería, UNLP, 47 y 116, B1900AJJ La Plata, Argentina
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21
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Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0158] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
AbstractThe cylinders of apples cv.Braeburnwere subjected to osmotic dehydration in a sucrose solution with the addition of chokeberry juice concentrate. After osmotic pre-treatment the pieces of apples were dried by two methods: freeze-drying and air-drying. The storage results of dried apples at temperature 25–45 °C for 7 and 12 months were satisfactory. Mass changes were very minor. During storage dried apples obtained by both methods exhibited microbiological stability even after 7 and 12 months of storage, due to the fact that the water activity did not exceed the value of 0.4. Under the influence of the technological processes application, as well as storage conditions, appearance changes in the samples occurred. Higher temperature of storage had an increase impact in colour changes of control samples (without osmotic pre-treatment) and also osmotically dehydrated into sucrose solution, mainly in the case of samples which had dried using freeze-drying. Previously immersed in chokeberry juice concentrate, dried apples had colour changes comes from colour of solution.
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22
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Zhao JH, Xiao HW, Ding Y, Nie Y, Zhang Y, Zhu Z, Tang XM. Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage. Journal of Food Science and Technology 2017; 54:1527-1537. [PMID: 28559612 DOI: 10.1007/s13197-017-2584-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/17/2017] [Accepted: 03/09/2017] [Indexed: 11/28/2022]
Abstract
Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55 °C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55 °C provided better retention of quality than rubbery state storage at -18 °C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.
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Affiliation(s)
- Jin-Hong Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Box 194, No.17 Qinghua East Road, Beijing, 100083 China
| | - Yang Ding
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Ying Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Yu Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Zhen Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
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23
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Gouvêa RF, Ribeiro LO, Souza ÉF, Penha EM, Matta VM, Freitas SP. Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp. Journal of Food Science and Technology 2017; 54:2176-2180. [PMID: 28720976 DOI: 10.1007/s13197-017-2630-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2017] [Accepted: 04/07/2017] [Indexed: 12/01/2022]
Abstract
Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic and differentiated flavor. Containing vitamin C and presenting a high potential of consumption, no appropriated technology has been developed to process this fruit and expand its commercialization to other markets. The enzymatic treatment of fruit pulps leads to viscosity reduction, which makes possible an efficient processing for obtaining high quality umbu juices. In order to contribute to the valorization of this underexploited culture, two commercial pectinolytic enzymes, Pectinex Ultra SP-L® and Rapidase TF®, were used to promote viscosity reduction of umbu pulp. The effect of reaction temperature (35, 45 and 55 °C) and enzyme concentration (100, 200 and 300 ppm) on the rheological properties of the fruit pulp was evaluated. In relation to the viscosity of the original pulp (84.8 mPa s at 100 s-1 shear rate), a significant, four times lower, viscosity reduction of 18.9 mPa s was observed. Under optimum process condition (35 °C and Rapidase at 100 ppm concentration), the lowest viscosity was achieved after 40 min of reaction. Under these reaction conditions, no significant change was found in the vitamin C content, indicating the preservation of functional and nutritional properties of umbu pulp.
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Affiliation(s)
- Rodrigo F Gouvêa
- Departamento de Engenharia Química, Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos 149, Rio de Janeiro, 21941-909 Brazil
| | - Leilson O Ribeiro
- Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, 23020-470 Brazil
| | - Érika F Souza
- Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, 23020-470 Brazil
| | - Edmar M Penha
- Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, 23020-470 Brazil
| | - Virgínia M Matta
- Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, 23020-470 Brazil
| | - Suely P Freitas
- Departamento de Engenharia Química, Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos 149, Rio de Janeiro, 21941-909 Brazil
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24
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Wang J, Yang XH, Mujumdar A, Wang D, Zhao JH, Fang XM, Zhang Q, Xie L, Gao ZJ, Xiao HW. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.070] [Citation(s) in RCA: 118] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Zhang Y, Zhao JH, Ding Y, Nie Y, Xiao HW, Zhu Z, Tang XM. Effects of state/phase transitions on the quality attributes of mango(Mangifera indicaL.) during frozen storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13275] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Jin-Hong Zhao
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yang Ding
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Ying Nie
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194 No. 17 Qinghua East Road Beijing 100083 China
| | - Zhen Zhu
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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26
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Design of Continuous Flow Osmotic Dehydration and its Performance on Mass Transfer Exchange During Osmotic Dehydration of Broccoli Stalk Slices. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1732-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Zhao JH, Liu F, Pang XL, Xiao HW, Wen X, Ni YY. Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica
L.). Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13113] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jin-Hong Zhao
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Fang Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xue-Li Pang
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194 No.17 Qinghua East Road Beijing 100083 China
| | - Xin Wen
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
| | - Yuan-Ying Ni
- College of Food Science and Nutritional Engineering; China Agricultural University; Box 303 No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Center for Fruit and Vegetable Processing; Beijing 100083 China
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28
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Pérez-Won M, Lemus-Mondaca R, Tabilo-Munizaga G, Pizarro S, Noma S, Igura N, Shimoda M. Modelling of red abalone ( Haliotis rufescens ) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Guiamba I, Ahrné L, Khan MA, Svanberg U. Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.02.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1619-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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Corrêa JLG, Justus A, de Oliveira LF, Alves GE. Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2015-0083] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The treatment of a food in liquid media involves mass transfer and could aid to preserve some food properties. The assistance of ultrasound (US) could even improve the process. Therefore, the aim of this study was to evaluate US (frequency 25 kHz, powder intensity 8 kW m–3) in tomato treatment in sucrose and NaCl solutions, common osmotic agents. Moreover, for testing the influence of the media, distilled water and maltodextrin solution completed the set of tested liquids. Water loss (WL), solid gain (SG), water activity (aw), color parameters, like the total color difference (ΔE) and microstructure were evaluated. The advantages of NaCl and sucrose solutions were the high WL and SG values besides low aw and ΔE. The alterations in the microstructure of US-treated samples in distilled water or maltodextrin suggested that a product with low solid incorporation and reduced drying time could be obtained in a further drying.
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32
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Zhao JH, Liu F, Wen X, Xiao HW, Ni YY. State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.02.016] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Wen X, Hu R, Zhao JH, Peng Y, Ni YY. Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus). Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12755] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xin Wen
- College of Food Science and Nutritional Engineering; China Agricultural University; No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Centre for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Rui Hu
- Food and Drug Administration of Beijing; Xicheng District Beijing 100033 China
| | - Jin-Hong Zhao
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Science; Beijing 100193 China
| | - Yu Peng
- College of Food Science and Nutritional Engineering; China Agricultural University; No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Centre for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
| | - Yuan-Ying Ni
- College of Food Science and Nutritional Engineering; China Agricultural University; No.17 Qinghua East Road Beijing 100083 China
- National Engineering Research Centre for Fruit and Vegetable Processing; Beijing 100083 China
- Key Laboratory of Fruit and Vegetable Processing; Ministry of Agriculture; Beijing 100083 China
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