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Bei X, Yu X, Zhou C, Yagoub AEA. Improvement of the drying quality of blueberries by catalytic infrared blanching combined with ultrasound pretreatment. Food Chem 2024; 447:138983. [PMID: 38493685 DOI: 10.1016/j.foodchem.2024.138983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 03/07/2024] [Accepted: 03/07/2024] [Indexed: 03/19/2024]
Abstract
This paper investigated the effect of catalytic infrared blanching combined with ultrasound pretreatment on quality and waxy structure of blueberries. Different blueberry samples were prepared, including control (untreated) and samples treated by hot water blanching (HB), catalytic infrared blanching (CIB), ultrasound-catalytic infrared blanching (US-CIB), and catalytic infrared blanching-ultrasound (CIB-US). The effect of different pretreatments on the microstructure of blueberry epidermis was studied. The drying time of blueberries after HB, US-CIB, and CIB-US was decreased by 11.61%, 17.54%, and 17.27%, respectively, compared with control (33.75 h), and drying efficiency was significantly improved. Blueberries after pretreatments had higher content of polyphenol and anthocyanin, with an increase of 29.51-44.21% in phenol and 8.81-20.80% in anthocyanin, the antioxidant capacity of blueberries was also better than control and CIB enhanced the antioxidant capacity of blueberries. CIB-US can be used as an efficient pretreatment method for blueberry drying.
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Affiliation(s)
- Xingrui Bei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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Liu ZL, Xie L, Zielinska M, Pan Z, Deng LZ, Zhang JS, Gao L, Wang SY, Zheng ZA, Xiao HW. Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102948] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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3
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Chen F, Zhang M, Devahastin S, Yu D. Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02677-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Efficacy of UV-TiO2 photocatalysis technology for inactivation of Escherichia coli K12 on the surface of blueberries and a model agar matrix and the influence of surface characteristics. Food Microbiol 2018; 76:526-532. [DOI: 10.1016/j.fm.2018.07.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2017] [Revised: 07/24/2018] [Accepted: 07/30/2018] [Indexed: 01/23/2023]
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5
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Sarpong F, Zhou C, Bai J, Amenorfe LP, Golly MK, Ma H. Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot ( Daucus carota var.) slices. Food Sci Biotechnol 2018; 28:75-85. [PMID: 30815297 DOI: 10.1007/s10068-018-0457-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 08/08/2018] [Accepted: 08/12/2018] [Indexed: 11/30/2022] Open
Abstract
Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices using RH-convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) conditions at 2.0 m/s air velocity. Three mathematical models describing thin layer were compared to their goodness of fit in terms of coefficient of correlation (R2), root mean square error (RMSE) and reduced Chi square ( χ 2 ). The Wang and Singh model could satisfactorily describe RH-convective drying of carrot slices with R2, RMSE and χ 2 in the ranges of 0.996-0.999, 5.4 × 10-4-9.4 × 10-4 and 0.0150-0.03353 respectively. The results reveal that a range of 3.61-8.2% retention of β-carotene was observed for every 10% increase in RH in various drying air temperature. In summary, higher temperatures were mainly responsible for β-carotenes degradation however this can be mitigated when drying is conducted under higher RH.
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Affiliation(s)
- Frederick Sarpong
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Cunshan Zhou
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.,2Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Junwen Bai
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Leticia Peace Amenorfe
- 3Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Moses Kwaku Golly
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Haile Ma
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
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6
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The kinetics and thermodynamics study of bioactive compounds and antioxidant degradation of dried banana (Musa ssp.) slices using controlled humidity convective air drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9809-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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7
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Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Crit Rev Food Sci Nutr 2017; 59:1408-1432. [DOI: 10.1080/10408398.2017.1409192] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Xu-Hai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Jun Wang
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhen-Jiang Gao
- College of Engineering, China Agricultural University, Beijing, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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8
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Yu Y, Jin TZ, Xiao G. Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13303] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yuanshan Yu
- Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing/Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences No.133; Yihenglu Guangzhou 510610 China
| | - Tony Z. Jin
- U.S. Department of Agriculture; Eastern Regional Research Center, Agricultural Research Service, 600 East Mermaid Lane; Wyndmoor Pennsylvania 19038
| | - Gengsheng Xiao
- Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing/Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences No.133; Yihenglu Guangzhou 510610 China
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9
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Zemni H, Sghaier A, Khiari R, Chebil S, Ben Ismail H, Nefzaoui R, Hamdi Z, Lasram S. Physicochemical, Phytochemical and Mycological Characteristics of Italia Muscat Raisins Obtained Using Different Pre-treatments and Drying Techniques. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1837-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Akharume FU, Singh K, Sivanandan L. Characteristics of apple juice and sugar infused fresh and frozen blueberries. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.041] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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11
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Michalska A, Łysiak G. Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products. Int J Mol Sci 2015; 16:18642-63. [PMID: 26266408 PMCID: PMC4581264 DOI: 10.3390/ijms160818642] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Revised: 07/27/2015] [Accepted: 07/28/2015] [Indexed: 12/04/2022] Open
Abstract
Blueberries, besides having commonly-recognized taste properties, are also a valuable source of health-promoting bioactive compounds. For several decades, blueberries have gained in popularity all over the world, and recent years have seen not only an increase in fresh consumption, but also in the importance of blueberries for the processing industry. Blueberry processing mostly consists of freezing and juicing. Recently, more attention has been drawn to dewatering and drying, which are promising areas for developing novel blueberry products. Processing affects each biologically-active compound in a different way, and it is still unknown what changes those compounds undergo at the molecular level after the application of different processing technologies. This work presents the most recent state of knowledge about the pre-treatment and processing methods applied to blueberries and their influence on the content of biologically-active compounds. The presentation of methods is preceded by a brief overview of the characteristics of the blueberry species, a description of the chemical composition of the fruit and a short note about the main growing areas, production volumes and the management of fruit crops.
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Affiliation(s)
- Anna Michalska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Str. Tuwima 10, Olsztyn 10-748, Poland.
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Str. Chelmonskiego 37a, Wroclaw 51-630, Poland.
| | - Grzegorz Łysiak
- Department of Pomology, Poznan University of Life Sciences, Str. Dąbrowskiego 159, Poznań 60-594, Poland.
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12
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Wu B, Pan Z, Qu W, Wang B, Wang J, Ma H. Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.035] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Affiliation(s)
- Can Ertekin
- Department of Farm Machinery, Faculty of Agriculture; Akdeniz University; 07070 Antalya Turkey
| | - Nursel Heybeli
- Department of Farm Machinery, Institute of Natural and Applied Sciences; Akdeniz University; Antalya Turkey
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14
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Ketata M, Desjardins Y, Ratti C. Effect of liquid nitrogen pretreatments on osmotic dehydration of blueberries. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.10.035] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Doymaz I. Sun drying of seedless and seeded grapes. Journal of Food Science and Technology 2013; 49:214-20. [PMID: 23572844 DOI: 10.1007/s13197-011-0272-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2010] [Accepted: 06/23/2010] [Indexed: 11/30/2022]
Abstract
In this study, sun drying behaviour of seedless and seeded grapes was investigated. The drying study showed that the times taken for drying of seedless and seeded grapes of berry size of 1.72 cm and 2.20 cm thicknesses from the initial moisture contents of 78.2% and 79.5% (w.b.) to final moisture content of around 22% (w.b.) were 176 and 228 h in open sun drying, respectively. The drying data were fitted to 12 thin-layer drying models. The performance of these models were compared using the determination of coefficient (R(2)), mean relative percent error (P), reduced chi-square (χ (2)) and root mean square error (RMSE) between the observed and predicted moisture ratios. The results showed that Midilli et al. model was found to satisfactorily describe the sun drying curves of seedless and seeded grapes. The effective moisture diffusivity values were estimated from Fick's diffusion model by 1.02 × 10(-11) and 1.66 × 10(-11) m(2)/s for seeded and seedless grapes.
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Affiliation(s)
- Ibrahim Doymaz
- Department of Chemical Engineering, Yildiz Technical University, 34210 Esenler Istanbul, Turkey
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16
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Rastogi NK. Recent Trends and Developments in Infrared Heating in Food Processing. Crit Rev Food Sci Nutr 2012; 52:737-60. [DOI: 10.1080/10408398.2010.508138] [Citation(s) in RCA: 88] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Doymaz İ, Altıner P. Effect of pretreatment solution on drying and color characteristics of seedless grapes. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0006-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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18
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Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.021] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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