1
|
Soetanto DA, Li F, Boateng ID, Yang XM. Thermal fixation technologies affect phenolic profile, ginkgolides, bilobalide, product quality, and ginkgolic acids in Ginkgo biloba leaf tea. J Food Sci 2024; 89:4093-4108. [PMID: 38783591 DOI: 10.1111/1750-3841.17126] [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: 01/01/2024] [Revised: 03/15/2024] [Accepted: 04/29/2024] [Indexed: 05/25/2024]
Abstract
Ginkgo biloba leaves (GBLs) contain high phytoconstituents, but ginkgolic acids (GAs, the main toxic compound in GBLs) have limited its applications. Processing Ginkgo biloba dark tea (GBDT) using fixation technology could decrease the toxic compounds; retain flavonoids, ginkgolides, and bilobalide; and improve the product quality. For the first time, various thermal fixations (hot air fixation [HAF], iron pot fixation [IPF], and boiled water fixation [BWF]) followed by rolling, fermentation, and drying were applied to produce GBDT. A comprehensive analysis of the toxicants (GAs), main bioactive compounds (ginkgolides and bilobalide, flavonoids, antioxidants, and phenolic profiles), and product qualities (moisture content, reducing sugar [RS], free amino acids [FAAs], enzyme activity, color properties, antioxidant capacity, etc.) were evaluated. The results revealed that thermal fixations BWF and HAF significantly reduced the GA contents (41.1%-34.6%). Most terpene lactones showed significant differences in control, IPF, and HAF. The HAF had lower total flavonoid content (TFC) than BWF and IPF. The control group (unfixated) had the highest toxic components (GA), terpene trilactones, and TFC compared with various fixations. Adding different fixations to rolling, fermentation, and drying had various impacts on GBDT, and principal component analysis supported the results. Among four thermal fixations, HAF yielded the best results in RS, FAA, total phenolic content, and antioxidant activities, while IPF had the highest TFC. BWF had the lowest content for GA. In conclusion, HAF (6) was chosen as the best technique for producing GBDT since it preserved GBDT's bioactive components while lowering its toxic components.
Collapse
Affiliation(s)
| | - Fengnan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
2
|
Yulni T, Agusta W, Jayanegara A, Alfa MN, Hartono LK, Mariastuty TEP, Hermansyah HD, Astuti, Fauziah PY, Anggraeni D, Lintang MMJ. Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach. Prev Nutr Food Sci 2024; 29:178-189. [PMID: 38974595 PMCID: PMC11223927 DOI: 10.3746/pnf.2024.29.2.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/06/2024] [Accepted: 04/08/2024] [Indexed: 07/09/2024] Open
Abstract
Considering the diverse findings regarding the impact of osmotic pretreatment on the quality of dried products, it is important to determine whether osmotic pretreatment can either maintain or reduce the quality of fruit products. Thus, the present study aimed to scrutinize research regarding the influence of osmotic pretreatment on the qualities of dried fruits through meta-analysis. The Scopus database was used to search for relevant articles. Following the Preferred Reporting Items for Systematic Reviews and Meta-analyses protocol, 26 studies that met the criteria for meta-analysis were identified. The presentation included statistics (mean, standard deviation, sample size) and moderator variables (fruit types, osmotic agents, solution concentrations, drying methods, and drying temperatures). After pooling data using a random effects model, the OpenMEE software was used to conduct meta-analysis. The results showed that osmo-dried fruits had significantly decreased total color difference, titratable acidity, total flavonoid content, and vitamins B1 and B3 (P<0.05) and significantly increased β-carotene and 2,2-diphenyl-1-picrylhydrazyl levels (P<0.05). Osmotic pretreatment did not affect total phenolic content and vitamin C. Subgroup analysis highlighted the influence of moderator variables on the quality of osmo-dried fruits, with each fruit responding differently to osmotic pretreatment. Moreover, using 10% sugar solution as an additive effectively enhanced the quality of dried fruits. In addition, osmotic dehydration can be combined with convective drying at a temperature of 60°C for optimal results in the drying process.
Collapse
Affiliation(s)
- Tri Yulni
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Agricultural Engineering Science Study Program, IPB University, Bogor 16680, Indonesia
| | - Waqif Agusta
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, IPB University, Bogor 16680, Indonesia
| | - Mohammad Nafila Alfa
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Postharvest Technology Study Program, IPB University, Bogor 16680, Indonesia
| | | | | | - Herdiarti Destika Hermansyah
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Postharvest Technology Study Program, IPB University, Bogor 16680, Indonesia
| | - Astuti
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Chemical Engineering Study Program, Institut Teknologi Sepuluh Nopember, Surabaya 60111, Indonesia
| | - Primawati Yenni Fauziah
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | - Dian Anggraeni
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | | |
Collapse
|
3
|
Dong X, Raghavan V. High-intensity ultrasound treatment of Atlantic cod: Impact on nutrients, structure, sensory quality, bioactivity, and in-vitro digestibility. Food Res Int 2024; 186:114363. [PMID: 38729725 DOI: 10.1016/j.foodres.2024.114363] [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: 12/23/2023] [Revised: 04/05/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
This study evaluates the impact of high-intensity ultrasound (HIU) on the physicochemical properties and in-vitro digestibility of Atlantic cod (Gadus morhua). Various ultrasound durations (0-60 min) were applied to assess changes in color attributes, total antioxidant capacity (TAC), total flavonoid content (TFC), total phenolic content (TPC), total protein content, and in-vitro protein digestibility (IVPD). Results indicated HIU maximumly increased TAC, TFC, TPC, and peptide content before digestion by 7.28 % (US60), 3.00 % (US30), 32.43 % (US10), and 18.93 % (US60), respectively. While HIU reduced total protein content, it enhanced IVPD by up to 12.24 % (US30). Color attributes electron microscopy reflected structural changes in the cod samples, suggesting the effectiveness of HIU in altering protein structures. These findings highlight HIU's potential as a non-thermal technique for improving the sensory and nutritional quality of Atlantic cod, offering valuable insights for the seafood processing industry and consumers.
Collapse
Affiliation(s)
- Xin Dong
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| |
Collapse
|
4
|
Ali A, Wan C, Lin M, Flint-Garcia S, Vardhanabhuti B, Somavat P. Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules. Int J Biol Macromol 2024; 272:132938. [PMID: 38848831 DOI: 10.1016/j.ijbiomac.2024.132938] [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: 01/19/2024] [Revised: 05/25/2024] [Accepted: 06/04/2024] [Indexed: 06/09/2024]
Abstract
Colored corn pericarp contains unusually high amounts of industrially valuable phytochemicals, such as anthocyanins, flavanols, flavonoids, and phenolic acids. Polyphenols were extracted in an aqueous solution and spray-dried to produce microencapsulates using four carrier materials, namely, maltodextrin (MD), gum arabic (GA), methylcellulose (MC), and skim milk powder (SMP) at three concentrations (1, 2, and 3 %, respectively). The encapsulates were evaluated for their polyphenolic contents using spectrophotometric techniques and HPLC analyses, and their antioxidant properties were evaluated using four different assays. The physicochemical properties of encapsulates were analyzed by measuring the zeta potential (ZP), particle size distribution, water solubility index (WSI), water absorption index (WAI), and color parameters. Structural and thermal properties were evaluated using Fourier transform infrared spectroscopy (FTIR), optical profilometry, and differential scanning calorimetry (DSC) analyses. Comparative analysis of structural characteristics, particle size distribution, zeta potential, WSI, WAI, and aw of the samples confirmed the successful formulation of encapsulates. The microencapsulates embedded with 1 % concentrations of MD, MC, GA, or SMP retained polyphenolic compounds and exhibited noteworthy antioxidant properties. The samples encapsulated with GA or MD (1 %) demonstrated superior physicochemical, color, and thermal properties. Comprehensive metabolomic analysis confirmed the presence of 38 phytochemicals in extracts validating the spray-drying process.
Collapse
Affiliation(s)
- Ahmad Ali
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Caixia Wan
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Sherry Flint-Garcia
- United States Department of Agriculture, Agricultural Research Service, Plant Genetics Research Unit, Columbia, MO 65211, United States of America.
| | - Bongkosh Vardhanabhuti
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Pavel Somavat
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America; Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| |
Collapse
|
5
|
Hernani, Winarti C, Hidayat T, Bin Arif A, Yuliani S. Physicochemical Evaluation of Coated Ginger during Long-Term Storage: Impact of Chitosan and Beeswax Bilayer Coatings at Different Temperatures. SCIENTIFICA 2024; 2024:2054943. [PMID: 38855034 PMCID: PMC11161266 DOI: 10.1155/2024/2054943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/27/2024] [Accepted: 05/07/2024] [Indexed: 06/11/2024]
Abstract
Fresh ginger can spoil quickly owing to a variety of factors, including inappropriate postharvest handling, microbial and enzymatic activities, and chemical reactions during storage. This study evaluated the physicochemical properties of ginger coated with chitosan and beeswax during storage for 6 months at different temperatures (18°C and 25°C). Fresh ginger was treated with chitosan coating (1.5 and 3.5%), followed by beeswax coating (3 and 6%). The coated ginger was wrapped in a plastic net and stored at ambient (25°C) and low temperatures (18°C) for six months. The results confirmed that coating treatment slowed down the changes in physicochemical properties (moisture, phenolic content, and so on) of ginger during storage. Ginger stored at 25°C showed shorter shelf lives than those stored at 18°C. Coating ginger with 3% chitosan followed by 6% beeswax exhibited the best results in maintaining the moisture and phenolic content, reducing weight loss, and increasing total soluble solid (TSS) and cell compartment size for six months of storage. This study provides a promising approach to delaying the spoilage of fresh ginger by applying coating treatments useful for developing handling protocols for fresh ginger during storage and distribution.
Collapse
Affiliation(s)
- Hernani
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| | - Christina Winarti
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| | - Tatang Hidayat
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| | - Abdullah Bin Arif
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| | - Sri Yuliani
- Research Center for Agroindustry, National Research and Innovation Agency, Central Jakarta, Indonesia
| |
Collapse
|
6
|
Asghari A, Zongo PA, Osse EF, Aghajanzadeh S, Raghavan V, Khalloufi S. Review of osmotic dehydration: Promising technologies for enhancing products' attributes, opportunities, and challenges for the food industries. Compr Rev Food Sci Food Saf 2024; 23:e13346. [PMID: 38634193 DOI: 10.1111/1541-4337.13346] [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: 01/17/2024] [Revised: 03/23/2024] [Accepted: 03/27/2024] [Indexed: 04/19/2024]
Abstract
Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies. Notably, OD can effectively remove a significant amount of water without a phase change, which reduces the energy demand associated with latent heat and high temperatures. A specific feature of OD is its ability to introduce solutes from the hypertonic solution into the food matrix, thereby influencing the attributes of the final product. This review comprehensively discusses the fundamental principles governing OD, emphasizing the role of chemical potential differences as the driving force behind the molecular diffusion occurring between the food and the osmotic solution. The kinetics of OD are described using mathematical models and the Biot number. The critical factors essential for optimizing OD efficiency are discussed, including product characteristics, osmotic solution properties, and process conditions. In addition, several promising technologies are introduced to enhance OD performance, such as coating, skin treatments, freeze-thawing, ultrasound, high hydrostatic pressure, centrifugation, and pulsed electric field. Reusing osmotic solutions to produce innovative products offers an opportunity to reduce food wastes. This review explores the prospects of valorizing food wastes from various food industries when formulating osmotic solutions for enhancing the quality and nutritional value of osmotically dehydrated foods while mitigating environmental impacts.
Collapse
Affiliation(s)
- Ali Asghari
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - P Assana Zongo
- Applied Sciences and Technologies Research Institute, National Center for Research and Applied Sciences of Burkina Faso, Ouagadougou, Burkina Faso
| | - Emmanuel Freddy Osse
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Quebec City, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| |
Collapse
|
7
|
Hossain MA, Talukder S, Uz Zaman A, Sarkar A, Yasin M, Biswas R. Effective drying processes for Taikor (Garcinia pedunculata Roxb.) fruit by ultrasound-assisted osmotic pretreatment: Analysis of quality and kinetic models. ULTRASONICS SONOCHEMISTRY 2024; 103:106784. [PMID: 38295744 PMCID: PMC10845064 DOI: 10.1016/j.ultsonch.2024.106784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/17/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024]
Abstract
The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikorslices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 °C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 °C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties ofTaikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 °C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition forGarcinia pedunculatafruits.
Collapse
Affiliation(s)
- Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Sudipta Talukder
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Aftab Uz Zaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| |
Collapse
|
8
|
Wang J, Liu Y, Zuo C, Zhang J, Liang W, Liu Y, Yu W, Yu H, Peng C. Different origins and processing methods affect the intrinsic quality of ginger: a novel approach to evaluating ginger quality. Front Chem 2023; 11:1296712. [PMID: 38025052 PMCID: PMC10667423 DOI: 10.3389/fchem.2023.1296712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Accepted: 10/31/2023] [Indexed: 12/01/2023] Open
Abstract
Introduction: Ginger (Zingiber officinale Roce.) is a widely consumed food item and a prominent traditional Chinese medicinal herb. The intrinsic quality of ginger may differ due to variations in its origin and processing techniques. To evaluate the quality of ginger, a straightforward and efficient discriminatory approach has been devised, utilizing 6-gingerol, 8-gingerol, and 10-gingerol as benchmarks. Methods: In order to categorize ginger samples according to their cultivated origins with different longitude and latitude (Shandong, Anhui, and Yunnan provinces in China) and processing methods (liquid nitrogen pulverization, ultra-micro grinding, and mortar grinding), similarity analysis (SA), hierarchical cluster analysis (HCA), and principal component analysis (PCA) were employed. Furthermore, there was a quantitative determination of the significant marker compounds gingerols, which has considerable impact on maintaining quality control and distinguishing ginger products accurately. Moreover, discrimination analysis (DA) was utilized to further distinguish and classify samples with unknown membership degrees based on the eigenvalues, with the aim of achieving optimal discrimination between groups. Results: The findings obtained from the high-performance liquid chromatography (HPLC) data revealed that the levels of various gingerols present in all samples exhibited significant variations. The study confirmed that the quality of ginger was primarily influenced by its origin and processing method, with the former being the dominant factor. Notably, the sample obtained from Anhui province and subjected to liquid nitrogen pulverization demonstrated the highest content of gingerols. Conclusion: The results obtained from the analysis of SA, HCA, PCA, and DA were consistent and could be employed to evaluate the quality of ginger. As such, the combination of HPLC fingerprints and chemo metric techniques provided a dependable approach for comprehensively assessing the quality and processing of ginger.
Collapse
Affiliation(s)
- Jie Wang
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Yujie Liu
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Chijing Zuo
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Jing Zhang
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Wanhui Liang
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Yan Liu
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Weidong Yu
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
| | - Hao Yu
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- College of Traditional Chinese Medicine, Bozhou University, Bozhou, China
| | - Can Peng
- A School of Pharmacy, Anhui University of Chinese Medicine, Hefei, China
- MOE-Anhui Joint Collaborative Innovation Center for Quality Improvement of Anhui Genuine Chinese Medicinal Materials, Hefei, China
- Anhui Province Rural Revitalization Collaborative Technology Service Center, Hefei, China
- Anhui Province Modern Chinese Medicine Industry Common Technology Research Center, Heifei, China
- Anhui Province Key Laboratory of Pharmaceutical Preparation Technology and Application, Heifei, Anhui, China
| |
Collapse
|
9
|
Yang J, Zhao Y, Shan B, Duan Y, Zhou J, Cai M, Zhang H. Study on the interaction and functional properties of Dolichos lablab L. protein-tea polyphenols complexes. Int J Biol Macromol 2023; 250:126006. [PMID: 37517754 DOI: 10.1016/j.ijbiomac.2023.126006] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/18/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
Tea polyphenols (TP) and plant proteins are significant materials in the food industry, the interactions between them are beneficial for their stability, functional properties, and biological activity. In this study, the mechanism and interaction between Dolichos lablab L. protein (DLP) obtained from nine treatments and three tea polyphenol monomers (EGCG, ECG, and EGC) were investigated. The results showed that the fluorescence of DLP was noticeably quenched and exhibited static quenching after the addition of polyphenols. DLP exhibited 1-2 binding sites for EGCG and ECG, but weakly binding to EGC (<1). The binding sites of DLP-TP were found to be in close proximity to the tyrosine residues, primarily interacting through hydrophobic interactions, van der Waals forces, and hydrogen bonds. The antioxidant capacity of DLP-TP compound was significantly improved after digestion. ECG showed a strong resistance to intestinal digestion. Compared with ECG (653.456 μg/mL), the content of free tea polyphenols of 20/40 kHz-ECG after digestion was 732.42 μg/mL. DLP-TP complexes significantly improved the storage stability, thermal stability, and bioaccessibility of tea polyphenols. The interaction between TP and DLP, as a protein-polyphenol complex, has great potential for application in preparing emulsion delivery systems due to their antioxidant activity and improved stability.
Collapse
Affiliation(s)
- Jing Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yajing Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Baosen Shan
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; Nourse Pet Nutrition Jiangsu Research Institute, Zhenjiang 212013, China.
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| |
Collapse
|
10
|
Salehi F, Goharpour K, Razavi Kamran H. Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology. Food Sci Nutr 2023; 11:3959-3975. [PMID: 37457192 PMCID: PMC10345694 DOI: 10.1002/fsn3.3382] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/31/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (color indices and surface area) of quince slices using a response surface methodology (RSM) approach based on the central composite design (CCD), for the optimization of the process. The process parameters, sonication treatment time (5-10 min; 40 kHz and 150 W), edible coating concentration using guar gum (0.05%-0.15%, w/w), and osmotic concentration using sucrose solution (20%-50%, w/w), were investigated and optimized for OD of quince slices. After each OD process, the quince slices were dehydrated in an oven at 70°C for 240 min. Results demonstrated a good correlation between empirical data with the linear model. Using the optimization method, optimum input operating conditions were determined to be a sonication time of 5 min, guar gum concentration of 0.05%, and sucrose concentration of 37.19°Brix. At this optimum point, the OD process of quince slices reached the optimal mass reduction (17.74%), water loss (25.77%), soluble solids gain (8.03%), rehydration ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (ΔE) (8.92), and area changes (7.59%).
Collapse
Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
| | - Kimia Goharpour
- Department of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
| | | |
Collapse
|
11
|
Vanleenhove B, Xu L, De Meester S, Raes K. Impact of Stabilization Technology on the Extraction Yield and Functionality of Macroconstituents from Biomass: A Systematic Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37329514 DOI: 10.1021/acs.jafc.3c02148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
Biomass contains different macroconstituents (polysaccharides, lipids, and proteins) with nutritional and functional properties. However, after harvest or processing, stabilization of biomass is necessary to preserve the macroconstituents from degradation by microbial growth and enzymatic reactions. Because these stabilization methods affect the structure of the biomass, extraction of valuable macroconstituents can be impacted. Literature, in general, focuses on either stabilization or extraction, but systematic information on the interlinkage between these processes has rarely been reported. This review summarizes recent research on physical, biological, and chemical stabilization methods on macroconstituent extraction yields and functionalities. Often, freeze drying as a stabilization method resulted in a good extraction yield and functionality, independent of the macroconstituent. Less documented treatments, such as microwave drying, infrared drying, and ultrasound stabilization, result in better yields compared to conventional physical treatments. Biological and chemical treatments were rarely performed but could be promising as stabilization methods before performing an extraction step.
Collapse
Affiliation(s)
- Baptiste Vanleenhove
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium
| | - Lin Xu
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium
| | - Steven De Meester
- Department of Green Chemistry, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium
| |
Collapse
|
12
|
Rathnakumar K, Kalaivendan RGT, Eazhumalai G, Raja Charles AP, Verma P, Rustagi S, Bharti S, Kothakota A, Siddiqui SA, Manuel Lorenzo J, Pandiselvam R. Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022). ULTRASONICS SONOCHEMISTRY 2023; 96:106407. [PMID: 37121169 PMCID: PMC10173006 DOI: 10.1016/j.ultsonch.2023.106407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 05/14/2023]
Abstract
Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.
Collapse
Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America
| | - Ranjitha Gracy T Kalaivendan
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Gunaseelan Eazhumalai
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India
| | - Anto Pradeep Raja Charles
- Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America
| | - Pratishtha Verma
- Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Sweety Bharti
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain.
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India.
| |
Collapse
|
13
|
He L, Duan H, Chen X, Chen Y, Mo Q, Huang J, Zhao H, Yao X, Chen J, Yao Z. Quality assessment of commercial dried ginger (Zingiber officinale Roscoe) based on targeted and non-targeted chemical profiles and anti-inflammatory activity. Food Res Int 2023; 166:112589. [PMID: 36914321 DOI: 10.1016/j.foodres.2023.112589] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 02/01/2023] [Accepted: 02/05/2023] [Indexed: 02/11/2023]
Abstract
Dried ginger, a well-known medicine and food homologous production, has been widely circulated in China with high health benefits and economic value. Currently, there is still a lack of quality assessment on whether dried ginger in China exhibits chemically and biologically distinct properties, which creates a barrier to its quality control in commercial circulation. In this study, the chemical characteristics of 34 batches of common dried ginger samples in China were first explored using non-targeted chemometrics based on the UPLC-Q/TOF-MS analysis, leading to the identification of 35 chemicals that contributed to clustering into two categories, with sulfonated conjugates being the key chemically distinct components. By comparing the samples before and after sulfur-containing treatment and the further synthesis of a key differentiating component of [6]-gingesulfonic acid, it was then demonstrated that sulfur-containing treatment was the primary cause of the formation of sulfonated conjugates, as opposed to regional or environmental factors. Furthermore, the anti-inflammatory efficacy of dried ginger with high presence of sulfonated conjugates was significantly decreased. Consequently, for the first time, UPLC-QqQ-MS/MS was used to develop a targeted quantification method for 10 characteristic chemicals in dried ginger, allowing researchers to quickly determine whether dried ginger has been processed with sulfur and quantitatively evaluate the quality of dried ginger. These results provided an insight into the quality of commercial dried ginger in China and a suggested method for its quality supervision as well.
Collapse
Affiliation(s)
- Liangliang He
- International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Huifang Duan
- International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Xintong Chen
- International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Yuanshan Chen
- International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Qingmei Mo
- International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Junqing Huang
- Guangzhou Key Laboratory of Formula-Pattern of Traditional Chinese Medicine, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China
| | - Huinan Zhao
- International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Xinsheng Yao
- International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Jiaxu Chen
- Guangzhou Key Laboratory of Formula-Pattern of Traditional Chinese Medicine, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China.
| | - Zhihong Yao
- International Cooperative Laboratory of Traditional Chinese Medicine Modernization and Innovative Drug Development of Ministry of Education (MOE) of China/Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research/Institute of Traditional Chinese Medicine & Natural Products, College of Pharmacy, Jinan University, Guangzhou 510632, China; Guangzhou Key Laboratory of Formula-Pattern of Traditional Chinese Medicine, School of Traditional Chinese Medicine, Jinan University, Guangzhou 510632, China.
| |
Collapse
|
14
|
Liu J, Bai J, Shao C, Yao S, Xu R, Duan S, Wang L, Xu Y, Yang Y. Optimization of ultrasound-assisted aqueous two-phase extraction of polysaccharides from seabuckthorn fruits using response methodology, physicochemical characterization and bioactivities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3168-3183. [PMID: 36268589 DOI: 10.1002/jsfa.12283] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 09/29/2022] [Accepted: 10/18/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Seabuckthorn fruits contains many active subtances, among them, the seabuckthorn polysaccharide is one of the main active ingredients, and exhibits diverse bioactivities. The extraction of polysaccharides from seabuckthorn fruits is the most important step for their wide applications. Ultrasound-assisted aqueous two-phase extraction (UA-ATPE) is a promising green method for extracting polysaccharides. Additionally, physicochemical characterization and antioxidant activities can evaluate the potential functions and applications in the food and medicine industries. RESULTS Based on the single-factor experiments, 20.70% (w/w) ammonium sulfate ((NH4 )2 SO4 ) and 27.56% (w/w) ethanol were determined as the suitable composition for aqueous two-phase. The optimum conditions of UA-ATPE obtained by response surface methodology were as follows: ultrasonic power (390 W), extraction time (41 min), liquid-to-material ratio (72: 1 mL/g), and the total yield of the polysaccharides reached 34.14 ± 0.10%, The molecular weights of the purified upper-phase seabuckthorn polysaccharide (PUSP) and the purified lower-phase seabuckthorn polysaccharide (PLSP) were 65 525 and 26 776 Da, respectively. PUSP and PLSP contained the same six monosaccharides (galacturonic acid, rhamnose, xylose, mannose, glucose and galactose), but with different molar ratios. Furthermore, PUSP and PLSP displayed certain viscoelastic property, had no triple helical structure, possessed different thermal stability, surface morphology and conformation in aqueous solution. PUSP and PLSP displayed strong antioxidant properties by the assays of scavenging ability of ABTS+ ·, the protection of DNA damage and erythrocyte hemolysis. CONCLUSION UA-ATPE significantly increased the yield of seabuckthorn polysaccharides. PUSP and PLSP were different in many aspects, such as molar ratio, surface shape and antioxidant activities. Seabuckthornpolysaccharides possess great potential in medicine and functional foods. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Junwen Liu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, P. R. China
| | - Jingwen Bai
- College of Arts and Sciences, Northeast Agricultural University, Harbin, P. R. China
| | - Chuntian Shao
- College of Arts and Sciences, Northeast Agricultural University, Harbin, P. R. China
| | - Shengnan Yao
- College of Arts and Sciences, Northeast Agricultural University, Harbin, P. R. China
| | - Ran Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, P. R. China
| | - Suyang Duan
- College of Biological Engineering, Dalian University of Technology, Dalian, P. R. China
| | - Libo Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin, P. R. China
| | - Yaqin Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin, P. R. China
| | - Yu Yang
- College of Arts and Sciences, Northeast Agricultural University, Harbin, P. R. China
| |
Collapse
|
15
|
Response Surface Methodology Approach for Predicting Convective/Infrared Drying, Quality, Bioactive and Vitamin C Characteristics of Pumpkin Slices. Foods 2023; 12:foods12051114. [PMID: 36900631 PMCID: PMC10000522 DOI: 10.3390/foods12051114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/09/2023] Open
Abstract
In this research, a convective/infrared (CV/IR) dryer was used to dry pumpkin slices. For optimization of the drying conditions, the influence of three levels of independent variables including air temperature (40, 55, and 70 °C), air velocity (0.5, 1, and 1.5 m/s), and IR power (250, 500, and 750 W) were assessed by response surface method (RSM) through a face-centered central composite design. Analysis of variance (non-fitting factor and R2 value) was employed to determine the desirability of the model. Response surfaces and diagrams were also utilized to show the interactive influence of the independent variables with the response variables (drying time, energy consumption, shrinkage, total color variation, rehydration ratio, total phenol, antioxidant, and vitamin C contents). According to the results, optimal drying conditions involved a temperature of 70 °C, air velocity of 0.69 m/s, and IR power of 750 W. At the mentioned conditions, response variables of drying time, energy consumption, shrinkage, color, rehydration ratio, total phenol, antioxidant, and vitamin C contents were 72.53 min, 24.52 MJ/kg, 23%, 14.74, 4.97, 617.97 mg GA/100 g dw, 81.57%, and 4.02 mg/g dw, with a confidence level of 0.948, respectively.
Collapse
|
16
|
Wodajo Bekele D, Admassu S. Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Derese Wodajo Bekele
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
- Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
| | - Shimelis Admassu
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
| |
Collapse
|
17
|
Boateng ID. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09326-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
18
|
Salehi F. Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
19
|
Lakshmipathy K, Thirunavookarasu N, Kalathil N, Chidanand DV, Rawson A, Sunil CK. Effect of different thermal and
non‐thermal
pre‐treatments on bioactive compounds of aqueous ginger extract obtained using vacuum‐assisted conductive drying system. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Affiliation(s)
- Kavitha Lakshmipathy
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Nirmal Thirunavookarasu
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Najma Kalathil
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Duggonahally Veeresh Chidanand
- Department of Industry‐Academia Cell National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | - Ashish Rawson
- Centre of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship, and Management Thanjavur India
| | | |
Collapse
|
20
|
Santos NC, Almeida RLJ, da Silva GM, Feitoza JVF, Silva VMDA, Saraiva MMT, Silva APDF, André AMMCN, Mota MMDA, Carvalho AJDBA. Impact of high hydrostatic pressure (HHP) pre-treatment drying cashew (Anacardium occidentale L.): drying behavior and kinetic of ultrasound-assisted extraction of total phenolics compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01688-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
21
|
Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
22
|
Boateng ID. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Crit Rev Food Sci Nutr 2022; 64:4240-4274. [PMID: 36315036 DOI: 10.1080/10408398.2022.2140121] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the human body and prevent the cell from disease-causing free radicals. Therefore, there is a growing demand for high-quality fruits and vegetables. Nevertheless, fruits and vegetables deteriorate due to their high moisture content, resulting in a 40-50% loss. Drying is a common food preservation technique in the food industry to increase fruits and vegetables' shelf-life. However, drying causes chemical modifications, changes in microstructure, and bioactives, thus, lowering the final product's quality as a considerable amount of bioactives compounds and antioxidants are lost. Conventional pretreatments such as hot water blanching, and osmotic pretreatment have improved fruit and vegetable drying performance. However, these conventional pretreatments affect fruits' bioactive compounds retention and microstructure. Hence, emerging thermal (infrared blanching, microwave blanching, and high-humidity hot-air impingement blanching) and non-thermal pretreatments (cold plasma, ultrasound, pulsed electric field, and edible films and coatings) have been researched. So the question is; (1) what are the mechanisms behind emerging non-thermal and thermal technologies' ability to improve fruits and vegetables' microstructure, texture, and drying performance? (2) how do emerging thermal and non-thermal technologies affect fruits and vegetables' bioactive compounds and antioxidant activity? and (3) what are preventing the large-scale commercialization of these emerging thermal and non-thermal technologies' for fruits and vegetables, and what are the future recommendations? Hence, this article reviewed emerging thermal blanching and non-thermal pretreatment technologies, emphasizing their efficacy in improving dried fruits and vegetables' bioactive compounds, structural properties, and drying performance. The fundamental mechanisms in emerging thermal and non-thermal blanching pretreatment methods on the fruits and vegetables' microstructure and drying performance were delved in, as well as what are preventing the large-scale commercialization of these emerging thermal and non-thermal blanching for fruits and vegetables, and the future recommendations. Emerging pretreatment approaches not only improve the drying performance but further significantly improve the retention of bioactive compounds and antioxidants and enhance the microstructure of the dried fruits and vegetables.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
| |
Collapse
|
23
|
Kutlu N, Pandiselvam R, Kamiloglu A, Saka I, Sruthi NU, Kothakota A, Socol CT, Maerescu CM. Impact of ultrasonication applications on color profile of foods. ULTRASONICS SONOCHEMISTRY 2022; 89:106109. [PMID: 35939925 PMCID: PMC9364028 DOI: 10.1016/j.ultsonch.2022.106109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 05/20/2023]
Abstract
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
Collapse
Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Bayburt 69500, Turkey
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India.
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey
| | - N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | | | | |
Collapse
|
24
|
Ren M, Ren Z, Chen L, Zhou C, Okonkwo CE, Mujumdar AS. Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe). Food Chem 2022; 386:132759. [PMID: 35339079 DOI: 10.1016/j.foodchem.2022.132759] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 03/12/2022] [Accepted: 03/19/2022] [Indexed: 11/15/2022]
Abstract
This study aimed to investigate the effects of different pretreatment methods on the drying process and quality of catalytic infrared dried ginger slices, particularly the safety quality. Four different pretreatments strategies were used: sample submerged in distilled water, water + US pretreatment, ethanol pretreatment, and ethanol + US pretreatment. The results showed that all pretreatments reduced drying time, and sample pretreatment by ethanol + US had the highest drying efficiency, hardness, highest total phenolic content, and total flavonoid content retention. However, these pretreatments slightly decreased the rehydration ratio and gingerol content. The possible explanation for these results has been put forward by microstructure analysis. CIR-dried ginger samples were pretreated by four methods required by the agricultural standards of China. This study provides a new perspective on the commercial application of ethanol + US pretreatment for CIR-dried ginger slices.
Collapse
Affiliation(s)
- Manni Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Zifei Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Li Chen
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Clinton Emeka Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, PMB 1001 Omu-Aran, Kwara State, Nigeria
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| |
Collapse
|
25
|
Okonkwo CE, Ojediran JO, Baribefe AV, Ajao F, Pan Z, Arotile A, Emmanuel CC, Ogomegbum CA. Microwave-assisted infrared dry-peeling of beetroot: Peeling performance, product quality, and cell integrity. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
26
|
Görgüç A, Gençdağ E, Demirci K, Vayiç A, Yılmaz FM. The effect of high-power ultrasound pretreatment on drying efficiency and bioactive compounds of chokeberry ( Aronia melanocarpa L.). FOOD SCI TECHNOL INT 2022:10820132221094787. [PMID: 35435745 DOI: 10.1177/10820132221094787] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Chokeberry (aronia) fruit is a rich source of bioactive compounds with various health benefits. However, it has a limited shelf life and a firm (tight) structure that makes it difficult for moisture transfer during drying. Therefore, the aim of the study is to investigate the effects of high-power ultrasound pretreatment (550 W, 30 min) and air drying temperature (65, 70 and 75 °C) on the drying rate and bioactive compounds of chokeberry fruit. Accordingly, chokeberries were dried directly or after ultrasound pretreatment, and the retention rate of bioactive properties, i.e., total phenolic, flavonoid and monomeric anthocyanin contents along with antioxidant capacity values, were examined. The required time for drying as well as the activation energy values were significantly lower in ultrasound treated samples. Logarithmic and Midilli models exhibited the best fit for drying kinetics of samples. The pretreatment led to significantly lower moisture content and aw values. Compared to fresh sample, the highest retention rate for some bioactive properties was found in ultrasound pretreated sample dried at 75 °C. The ultrasonication also reduced the electricity consumption (kWh) in all temperature levels of drying operations. As a conclusion, the ultrasound pretreatment prior to drying had dual role by facilitating drying kinetics and by providing higher bioactive contents.
Collapse
Affiliation(s)
- Ahmet Görgüç
- 52943Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010, Efeler, Aydın, Turkey
| | - Esra Gençdağ
- 52943Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010, Efeler, Aydın, Turkey
| | - Kardelen Demirci
- 52943Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010, Efeler, Aydın, Turkey
| | - Aylin Vayiç
- 52943Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010, Efeler, Aydın, Turkey
| | - Fatih Mehmet Yılmaz
- 52943Aydın Adnan Menderes University, Engineering Faculty, Food Engineering Department, 09010, Efeler, Aydın, Turkey
| |
Collapse
|
27
|
The effect of heat treatment and thermosonication on the microbial and quality properties of green olive. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01322-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
28
|
Xu B, Sylvain Tiliwa E, Yan W, Roknul Azam S, Wei B, Zhou C, Ma H, Bhandari B. Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review. Food Res Int 2022; 152:110744. [DOI: 10.1016/j.foodres.2021.110744] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/22/2021] [Accepted: 10/06/2021] [Indexed: 01/04/2023]
|
29
|
Zhang Y, Jiang C, Jing H, Fan X, Peng M, Lv W, Wang H. A comparative evaluation of physicochemical properties of pecan (Carya illinoinensis (Wangenh.) K. Koch) husk by different drying method. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01259-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
30
|
Boateng ID, Zhang W, Li YY, Saalia FK, Yang XM. Non-thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties. J Food Sci 2021; 87:94-111. [PMID: 34939196 DOI: 10.1111/1750-3841.15999] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 10/29/2021] [Accepted: 11/07/2021] [Indexed: 01/13/2023]
Abstract
Drying plays a significant role in Ginkgo biloba seed's (GBS) processing, and the previous research showed drying affected the product quality. A combined hurdle drying technology (integrated non-thermal pretreatment and drying) could be applied on GBS to achieve better product quality. Osmotic (OS), osmo-vacuum (OS + V), sonication (US), and osmosonication (OS + US) pretreatment followed by infrared drying was performed on GBS, and the product qualities (texture, color, enzyme inactivation, water activity, and microstructure), physicochemical properties (titrable acidity, reducing sugar, soluble solids, total sugar, free amino acid, and ascorbic acid), and organoleptic qualities were evaluated. Results showed pretreatment had various effects on physicochemical and product quality, and was confirmed by principal component analysis (PCA). The sensory scores, acceptability index combined with Pearson's correlation, and PCA showed that different pretreatments influenced the likeness and acceptability, and color, taste, and odor were the key determinants and strongly associated with the consumers' preferences. The untreated GBS (no pretreatment before drying) had a higher color change and lower enzyme inactivation. Pretreatment increased texture preservation after thermal processing, although it had a negative effect on soluble solids, reducing sugar and total sugar content. While the US improved the texture, it resulted in shrinkage (from the microstructure) and total sugar degradation. Among the various hurdle technologies, osmosonication (OS + US, followed by infrared drying) had the highest sensory attributes, free amino acid, slight structure deformation, and lowest water activity. The present study showed that osmosonication is a promising hurdle technology for GBS because it provides better quality attributes. PRACTICAL APPLICATION: Previous research showed that Ginkgo biloba seed (GBS) drying has an impact on product quality, which will ultimately determine GBS acceptance. This research was set out to envisage and advance current dryer design by merging the sequential operations (integrated non-thermal pretreatment and drying), also known as hurdle drying technology on GBS, to achieve better process efficiency, product quality, and make GBS's drying process more sustainable. The various pretreatments improved ginkgo seed's product qualities compared to the control (no pretreatment prior to drying). Osmosonication is a promising hurdle technology for GBS processing.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.,Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Wenxue Zhang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Yuan-Yuan Li
- Division of Traditional Chinese Medicine, Zhenjiang Food and Drug Supervision and Inspection Center, Zhenjiang, Jiangsu, China
| | - Firibu Kwesi Saalia
- Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Accra, Legon, Ghana
| | - Xiao-Ming Yang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| |
Collapse
|
31
|
Osae R, Apaliya MT, Kwaw E, Chisepo MTR, Aforo Antiri E, Phyllis Naa Yarley O, Alolga RN. Antioxidant activities, anti‐inflammatory, cytotoxic effects, quality attributes, and bioactive compounds of Ghanaian ginger under varied dehydration conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Richard Osae
- Department of Food Science and Postharvest Technology School of Applied Science and Technology Cape Coast Technical University Cape Coast Ghana
| | - Maurice T. Apaliya
- Department of Food Science and Postharvest Technology School of Applied Science and Technology Cape Coast Technical University Cape Coast Ghana
| | - Emmanuel Kwaw
- Department of Food Science and Postharvest Technology School of Applied Science and Technology Cape Coast Technical University Cape Coast Ghana
| | - Michelle T. R. Chisepo
- State Key Laboratory of Natural Medicines Department of Pharmacognosy China Pharmaceutical University Nanjing China
| | - Eric Aforo Antiri
- Department of Applied Science Agogo Presbyterian Women's College of Education Agogo Ghana
| | - Otu Phyllis Naa Yarley
- Department of Science Laboratory Technology Faculty of Applied Sciences Accra Technical University Accra Ghana
| | - Raphael N. Alolga
- State Key Laboratory of Natural Medicines Department of Pharmacognosy China Pharmaceutical University Nanjing China
| |
Collapse
|
32
|
Rodriguez A, Soteras M, Campañone L. Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anabel Rodriguez
- Instituto Nacional de Tecnología Agropecuaria (INTA)‐Instituto Tecnología de Alimentos Hurlingham Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
| | | | - Laura Campañone
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA‐UNLP‐CONICET) La Plata Argentina
| |
Collapse
|
33
|
Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
Collapse
|
34
|
Boateng ID, Yang XM. Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption. J Food Sci 2021; 86:4577-4593. [PMID: 34549439 DOI: 10.1111/1750-3841.15916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 08/17/2021] [Accepted: 08/21/2021] [Indexed: 12/31/2022]
Abstract
This study evaluated the mass transfer, drying, and rehydration kinetics (drying and rehydration curve, moisture diffusivity [Deff ]), energy consumption (specific energy consumption [SEC], moisture extraction rate (MER), and specific moisture extraction rate [SMER]), and mathematical modeling of infrared dried Ginkgo biloba seed (GBS) using the various nonthermal pretreatments namely: osmotic (OS), osmovacuum (V + OS), ultrasound (US, ginkgo seed immersed in a distilled water with US), and osmosonication (US + OS, ginkgo seeds immersed in an OS solution with US). Results showed that various pretreatments affected mass transfer, drying, and rehydration characteristics, and energy consumption, which was confirmed by principal component analysis. In terms of mass transfer, US pretreatment recorded the highest weight loss while the osmosonication pretreatment registered the highest solid gain. The entire drying process occurred in the falling-rate period. The Deff values were within the normal range of agroproducts (10-11 to 10-8 m2 /s). The modified Page-I and Weibull model best fitted the drying and rehydration kinetics, respectively, with the coefficient of determination (R2 ) > 0.991, root mean square error, residual sum of squares, and reduced chi-square closer to zero, compared with the other models. The untreated GBS (control) had the lowest energy efficiency (lowest SMER and MER) and the highest SEC than the pretreated GBS. Among the various pretreatments, the US pretreatment of GBS was superior, with the highest Deff , MER, SMER, and drying rate, and lowest drying time and SEC. Based on the findings, sequential US pretreatment and infrared drying is a feasible drying technique for GBS that could be used commercially. PRACTICAL APPLICATION: Ginkgo tree cultivation in China has exceeded market needs with 60,000 tons per annum of GBS produced. Hence, there is a compelling need to explore new chances to use GBS availability irrespective of the seasonality and address the problem where GBS utilization is limited to the early phases of home-cooked dishes. Although drying increases the shelf life of ginkgo seeds, there is a higher operation cost. Thus, pretreatment can reduce energy consumption and augment the product quality is ideal. This research reported the impact of nonthermal pretreatments on ginkgo seeds' mass transfer, drying, and rehydration characteristics. The present results will provide a comprehensive understanding of the engineering application of ginkgo seed pretreatment, allowing for the best technique to be selected.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China.,Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, Missouri, USA
| | - Xiao-Ming Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| |
Collapse
|
35
|
Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
Collapse
Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
| |
Collapse
|
36
|
Boateng ID, Yang XM. Effect of different drying methods on product quality, bioactive and toxic components of Ginkgo biloba L. seed. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3290-3297. [PMID: 33222187 DOI: 10.1002/jsfa.10958] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 11/04/2020] [Accepted: 11/22/2020] [Indexed: 05/27/2023]
Abstract
BACKGROUND Ginkgo biloba seeds are used as a functional food across Asia. However, the presence of toxic compounds has limited their application. In this study, freeze drying, infrared drying, hot-air drying and pulsed-vacuum drying were used to dry G. biloba seeds. A comprehensive analysis was performed on their product quality, antioxidant activities, bioactive and toxic components. RESULTS Results showed that the drying methods had a significant influence on product quality with freeze drying being superior due to the minimal microstructural damage, followed by infrared drying and pulsed-vacuum drying. Infrared-dried product possessed the strongest antioxidant activities and higher bioactive compound content than hot-air-dried and pulsed-vacuum-dried product. Toxic compounds in fresh G. biloba seeds (ginkgotoxin, ginkgolic acid and cyanide) were reduced markedly by drying. Ginkgotoxin was reduced fourfold, and the contents of acrylamide, ginkgolic acid and cyanide in dried G. biloba seeds were reduced to the scope of safety. Amongst the four drying methods, infrared drying had the shortest drying time, and its product showed higher quality and bioactive compound content, and stronger antioxidant activities. CONCLUSIONS These findings will offer salient information for selecting a drying method during the processing of ginkgo seeds. Infrared drying could be considered as a multiple-effect drying method in the processing of ginkgo seeds. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiao-Ming Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
37
|
Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
38
|
Singla M, Sit N. Application of ultrasound in combination with other technologies in food processing: A review. ULTRASONICS SONOCHEMISTRY 2021; 73:105506. [PMID: 33714087 PMCID: PMC7960546 DOI: 10.1016/j.ultsonch.2021.105506] [Citation(s) in RCA: 98] [Impact Index Per Article: 32.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 01/26/2021] [Accepted: 02/25/2021] [Indexed: 05/06/2023]
Abstract
The use of non-thermal processing technologies has been on the surge due to ever increasing demand for highest quality convenient foods containing the natural taste & flavor and being free of chemical additives and preservatives. Among the various non-thermal processing methods, ultrasound technology has proven to be very valuable. Ultrasound processing, being used alone or in combination with other processing methods, yields significant positive results on the quality of foods, thus has been considered efficacious. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomenon and mass transfer enhancement. It is considered to be an emerging and promising technology and has been applied efficiently in food processing industry for several processes such as freezing, filtration, drying, separation, emulsion, sterilization, and extraction. Various researches have opined that ultrasound leads to an increase in the performance of the process and improves the quality factors of the food. The present paper will discuss the mechanical, chemical and biochemical effects produced by the propagation of high intensity ultrasonic waves through the medium. This review outlines the current knowledge about application of ultrasound in food technology including processing, preservation and extraction. In addition, the several advantages of ultrasound processing, which when combined with other different technologies (such as microwave, supercritical CO2, high pressure processing, enzymatic extraction, etc.) are being examined. These include an array of effects such as effective mixing, retention of food characteristics, faster energy and mass transfer, reduced thermal and concentration gradients, effective extraction, increased production, and efficient alternative to conventional techniques. Furthermore, the paper presents the necessary theoretical background and details of the technology, technique, and safety precautions about ultrasound.
Collapse
Affiliation(s)
- Mohit Singla
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
| |
Collapse
|
39
|
Zhao Y, Wen C, Feng Y, Zhang J, He Y, Duan Y, Zhang H, Ma H. Effects of ultrasound-assisted extraction on the structural, functional and antioxidant properties of Dolichos lablab L. Protein. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.11.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
40
|
Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09276-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
41
|
Bhargava N, Mor RS, Kumar K, Sharanagat VS. Advances in application of ultrasound in food processing: A review. ULTRASONICS SONOCHEMISTRY 2021; 70:105293. [PMID: 32750658 PMCID: PMC7786530 DOI: 10.1016/j.ultsonch.2020.105293] [Citation(s) in RCA: 215] [Impact Index Per Article: 71.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/21/2020] [Accepted: 07/26/2020] [Indexed: 05/04/2023]
Abstract
Food processing plays a crucial role in coping up with the challenges against food security by reducing wastage and preventing spoilage. The ultrasound technology has revolutionized the food processing industry with its wide application in various processes, serving as a sustainable and low-cost alternative. This non-destructive technology offers several advantages such as rapid processes, enhanced process efficiency, elimination of process steps, better quality product and retention of product characteristics (texture, nutrition value, organoleptic properties), improved shelf life. This review paper summarizes the various applications of ultrasound in different unit operations (filtration, freezing, thawing, brining, sterilization/pasteurization, cutting, etc.) and specific food divisions (meat, fruits and vegetables, cereals, dairy, etc.) along with, the advantages and drawbacks of the technology. The further scope of industrial implementation of ultrasound has also been discussed.
Collapse
Affiliation(s)
- Nitya Bhargava
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India
| | - Rahul S Mor
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India.
| | - Kshitiz Kumar
- Dept. of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Vijay Singh Sharanagat
- Dept. of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, India.
| |
Collapse
|
42
|
Li Q, Xu J, Wang J, Ge Y, Li J, Sun T. Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ
SiO
x
for ginger rhizomes preservation. J Food Saf 2020. [DOI: 10.1111/jfs.12876] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qiuying Li
- College of Food Science and Engineering Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Jinxiu Xu
- College of Food Science and Engineering Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Jianyuan Wang
- College of Food Science and Engineering Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Yonghong Ge
- College of Food Science and Engineering Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Jianrong Li
- College of Food Science and Engineering Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| | - Tong Sun
- College of Food Science and Engineering Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning China
| |
Collapse
|
43
|
Alolga RN, Osae R, Essilfie G, Saalia FK, Akaba S, Chikari F. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics. Food Chem 2020; 343:128535. [PMID: 33221098 DOI: 10.1016/j.foodchem.2020.128535] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/15/2020] [Accepted: 10/29/2020] [Indexed: 01/22/2023]
Abstract
This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US.
Collapse
Affiliation(s)
- Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, No. 639 Longmian Road, Nanjing 211198, China.
| | - Richard Osae
- School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana
| | - Gloria Essilfie
- College of Basic and Applied Sciences, School of Agriculture, Department of Crop Science, University of Ghana, Ghana.
| | - Firibu Kwasi Saalia
- College of Basic and Applied Sciences, School of Engineering, Department of Food Process Engineering, University of Ghana, Ghana
| | - Selorm Akaba
- College of Agriculture and Natural Sciences, School of Agriculture, Department of Agricultural Economics and Extension, University of Cape Coast, Cape Coast, Ghana
| | - Fadzai Chikari
- School of Applied Sciences and Technology, Department of Food Science and Postharvest Technology, Cape Coast Technical University, Cape Coast, Ghana
| |
Collapse
|
44
|
Llavata B, García-Pérez JV, Simal S, Cárcel JA. Innovative pre-treatments to enhance food drying: a current review. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.12.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
45
|
Thermal and non-thermal processing effect on açai juice composition. Food Res Int 2020; 136:109506. [DOI: 10.1016/j.foodres.2020.109506] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 06/12/2020] [Accepted: 06/26/2020] [Indexed: 01/06/2023]
|
46
|
Amanor‐Atiemoh R, Zhou C, Mujumdar A, Osae R, Taiye Mustapha A, Wahia H, Sampson G, Amoa‐Owusu A, Ma H. Effect of simultaneous dual‐frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13535] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
- School of Biological and Food Engineering Chuzhou University Chuzhou PR China
| | - Arun Mujumdar
- Department of Bioresource Engineering McGill University Montreal Quebec Canada
| | - Richard Osae
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
- Department of Food and Postharvest Technology School of Applied Science and Art, Cape Coast Technical University Cape Coast Ghana
| | | | - Hafida Wahia
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| | - Gilbert Sampson
- Department of Hospitality and Tourism Education University of Education‐Winneba, Kumasi Campus Kumasi Ghana
| | - Abigail Amoa‐Owusu
- Council for Scientific and Industrial Research (CSIR) ‐ Crop Research Institute Kumasi Ghana
| | - Haile Ma
- School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
| |
Collapse
|
47
|
Oualcadi Y, Aityoub A, Berrekhis F. Investigation of different antioxidant capacity measurements suitable for bioactive compounds applied to medicinal plants. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00613-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
48
|
Wang Y, Xiao F, Jin G. Structural basis of quinolone derivatives, inhibition of type I and II topoisomerases and inquiry into the relevance of bioactivity in odd or even branches with molecular docking study. J Mol Struct 2020; 1221:128869. [PMID: 32834112 PMCID: PMC7347330 DOI: 10.1016/j.molstruc.2020.128869] [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: 05/18/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/11/2022]
Abstract
The structural modification of quinolone derivatives has been a hot spot in recent years, especially the modification of the N-1 position, which is the part that this article focuses on. In this paper, series of synthesized quinoline quaternary ammonium salts with odd and even carbon number alkyl groups in N-1 position were used to explain the influence of the alkyl side chain on activity. With respect to all the recently synthesized twenty products, the biological activity results exhibited significant antitumor and antibacterial activity with obvious differences in the target alkyliodine substituted compounds and the antibacterial activities apparently had the prominent odd-carbon number predominance. Compound 8-((4-(benzyloxy)phenyl)amino)-7-(ethoxycarbonyl)-5-propyl-[1,3]dioxolo[4,5-g]quinolin-5-ium (4d) was found to be the most potent derivative with IC50 values of 4 ± 0.88, 4 ± 0.42, 14±1.96, and 32±3.66 against A-549, Hela, SGC-7901, and L-02 cells, respectively, stronger than the positive control 5-FU and MTX. Furthermore, it had the most potent bacterial inhibitory activity of MIC value against E. coli (ATCC 29213) and Staphylococcus aureus (ATCC 8739) at 3.125 nmol mL−1. With respect to molecular simulations, in order to illustrate the possible mechanism of the difference between the series of compounds in the even or odd carbon chain alkyliodine substitution, this paper simulated the conceivable mode and explained the main interactions. Finally, we could find that the position and proportion of hydrogen bonds and other interactions in each series were regarded as the main reasons for this difference in activity.
Collapse
Affiliation(s)
- Yilin Wang
- The People's Hospital of Danyang, Affiliated Danyang Hospital of Nantong University, Zhenjiang, 212300, PR China
| | - Fuyan Xiao
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| | - Guofan Jin
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, PR China
| |
Collapse
|
49
|
Bchir B, Bouaziz MA, Ettaib R, Sebii H, Danthine S, Blecker C, Besbes S, Attia H. Optimization of ultrasound‐assisted osmotic dehydration of pomegranate seeds (
Punica granatum
L.) using response surface methodology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Refki Ettaib
- Laboratoire d'Aridoculture et Cultures Oasiennes Institut des Régions Arides Médenine Tunisie
| | - Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Sabine Danthine
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Christophe Blecker
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| |
Collapse
|
50
|
Osae R, Alolga RN, Essilfie G, Osei-Adjei G, Baduweh CA, Yarley OPN, Zhou C. Variation in bioactive phytochemicals and sensory attributes of osmosonic convective dried ginger from four African countries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3164-3172. [PMID: 32096216 DOI: 10.1002/jsfa.10351] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 02/17/2020] [Accepted: 02/24/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The rhizome of ginger (Zingiber officinale Roscoe) is one of the most patronized spices worldwide and plays an important role in folklore medicine. In this study, we aimed to determine the quality of ginger samples from representative West African (Ghana, Nigeria) and East African (Uganda, Kenya) countries. By that, we also implicitly sought to determine the probable influence of location of cultivation (and the intrinsic growth conditions) on the quality of the samples. The ginger samples were pretreated by osmosonication prior to relative humidity convective drying and analyzed for differences in their metabolomes, total phenolic content (TPC) and total flavonoid content (TFC), antioxidant activities, sensory characteristics and volatile compounds composition (via electronic-nose determination). RESULTS The outcome of our study showed marked source-dependent differences in the metabolomes of the samples as captured by a metabolomics approach. Based on the findings of the metabolomics study, 6-gingerol content was quantified and found to be higher in the samples of West African origin. Also, the samples from the two West African countries contained higher levels of bioactive phytochemicals as evinced by the results of TPC, TFC, e-nose analysis, and antioxidant activities. They also gave better sensory attributes. CONCLUSION In summary, for all parameters assessed, and on a country-by-country basis, the general quality trend observed was: Ghana > Nigeria > Uganda > Kenya. All results taken together, our findings at least in part, point to the influence of geographical regions of cultivation on the quality of the ginger rhizomes. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
| | - Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing, P. R. China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop Science, University of Ghana, Accra, Ghana
| | - George Osei-Adjei
- Science Laboratory Technology Department, Accra Technical University, Accra, Ghana
| | - Cynthia A Baduweh
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing, P. R. China
| | - Otu Phyllis Naa Yarley
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
- Science Laboratory Technology Department, Accra Technical University, Accra, Ghana
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P. R. China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University, Zhenjiang, P. R. China
| |
Collapse
|