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Bei X, Yu X, Zhou C, Yagoub AEA. Improvement of the drying quality of blueberries by catalytic infrared blanching combined with ultrasound pretreatment. Food Chem 2024; 447:138983. [PMID: 38493685 DOI: 10.1016/j.foodchem.2024.138983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 03/07/2024] [Accepted: 03/07/2024] [Indexed: 03/19/2024]
Abstract
This paper investigated the effect of catalytic infrared blanching combined with ultrasound pretreatment on quality and waxy structure of blueberries. Different blueberry samples were prepared, including control (untreated) and samples treated by hot water blanching (HB), catalytic infrared blanching (CIB), ultrasound-catalytic infrared blanching (US-CIB), and catalytic infrared blanching-ultrasound (CIB-US). The effect of different pretreatments on the microstructure of blueberry epidermis was studied. The drying time of blueberries after HB, US-CIB, and CIB-US was decreased by 11.61%, 17.54%, and 17.27%, respectively, compared with control (33.75 h), and drying efficiency was significantly improved. Blueberries after pretreatments had higher content of polyphenol and anthocyanin, with an increase of 29.51-44.21% in phenol and 8.81-20.80% in anthocyanin, the antioxidant capacity of blueberries was also better than control and CIB enhanced the antioxidant capacity of blueberries. CIB-US can be used as an efficient pretreatment method for blueberry drying.
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Affiliation(s)
- Xingrui Bei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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2
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Wang Y, Zhang L, Yu X, Zhou C, Yagoub AEA, Li D. A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2187060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
- Yuqing Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Long Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaojie Yu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abu ElGasim Ahmed Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Dajing Li
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
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3
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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]
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4
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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.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
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5
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Athira VA, Gokulvel E, Nandhu Lal AM, Venugopalan VV, Rajkumar, Venkatesh T. Advances in drying techniques for retention of antioxidants in agro produces. Crit Rev Food Sci Nutr 2022; 63:10849-10865. [PMID: 35653131 DOI: 10.1080/10408398.2022.2082371] [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] [Indexed: 11/03/2022]
Abstract
Antioxidants are compounds that are essential for the human body which prevents cell from disease causing free radicals. Antioxidants are present in a wide range of fruits, vegetables, and spices. However, a considerable amount of antioxidants is lost during the post-harvest drying operation of agro produces for their shelf-life enhancement. Hence, retention of antioxidants becomes utmost importance in preserving the nutritional aspects of fruits and vegetables. Compared to conventional hot air drying, methods like freeze drying, vacuum drying, and dehumidified drying helps in the retention of antioxidants. However, the drawbacks prevalent in current drying practices, such as high-power consumption and high capital cost, could be eliminated by adopting novel drying mechanisms. This review focuses on various pretreatment methods like ultra-sonication, high pressure processing, pulsed electric field and ethanol treatment prior to drying operation helps in enhancing the drying efficiency with maximum retention of antioxidants. In addition, hybrid drying technologies such as microwave assisted drying, IR-radiated drying and electro-magnetic assisted drying methods also could significantly improve the retention of antioxidants.HIGHLIGHTSDrying is the most commonly adopted unit operation for enhancing the shelf life of perishable agro produces.However, drying is accompanied by loss of bioactive, color, texture, and sensory attributes.Compared to conventional drying techniques like hot air drying, methods like freeze drying, vacuum drying and dehumidified drying helps in the retention of antioxidants present in agro/food produces.Pretreatment methods like Ozonation, ultra-sonication, and UV radiation prior to drying are also found to improve the drying performance with good retention of antioxidants.Recent developments like microwave-assisted and IR-assisted drying methods perform well in the retention of antioxidants with less energy consumption.
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Affiliation(s)
- V A Athira
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - E Gokulvel
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - A M Nandhu Lal
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - V V Venugopalan
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Rajkumar
- Research Planning and Business Development, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - T Venkatesh
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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6
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Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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7
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Amiri M, Ayani MB, Ziolkowski P, Mikielewicz D. Numerical analysis of vacuum drying of a porous body in the integrated domain. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14006] [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)
- Milad Amiri
- Department of Mechanical Engineering Ferdowsi University of Mashhad Mashhad Iran
- Faculty of Mechanical Engineering and Ship Technology, Institute of Energy Gdansk University of Technology Gdansk Poland
| | | | - Pawel Ziolkowski
- Faculty of Mechanical Engineering and Ship Technology, Institute of Energy Gdansk University of Technology Gdansk Poland
| | - Dariusz Mikielewicz
- Faculty of Mechanical Engineering and Ship Technology, Institute of Energy Gdansk University of Technology Gdansk Poland
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8
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Enhancing the Efficacy of Microwave Blanching-cum-black Mould Inactivation of Whole Garlic (Allium sativum L.) Bulbs Using Ultrasound: Higher Inactivation of Peroxidase, Polyphenol Oxidase, and Aspergillus niger at Lower Processing Temperatures. FOOD BIOPROCESS TECH 2022; 15:635-655. [PMID: 35154557 PMCID: PMC8815399 DOI: 10.1007/s11947-022-02769-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 01/18/2022] [Indexed: 11/25/2022]
Abstract
The freshly harvested whole garlic bulbs require the inactivation of peroxidase (POD), polyphenol oxidase (PPO), and Aspergillus niger. However, the conventional hot water blanching and modern pretreatment like ultrasound (US) and microwave (MW) cannot individually inactivate both the enzymes and Aspergillus niger to the desired levels without compromising the quality of the garlic due to either of the higher process temperatures (> 85 °C) or prolonged treatment times. Therefore, a two-stage sequential US followed by MW pretreatment for garlic bulbs was developed for simultaneous inactivation of POD, PPO, and Aspergillus niger to the desired levels and overcome the individual pretreatment drawbacks. The separate experiments were conducted for US and MW pretreatment using central composite design, and optimization was carried out using response surface methodology. When temperature constraint was considered during optimization, the US was able to reduce POD, PPO, and Aspergillus niger by 80.87%, 93.80%, and 2.60 logs, respectively, whereas MW reduced POD, PPO, and Aspergillus niger by 77.84%, 77.04%, and 1.90 logs, respectively. The US treatment (58.43 WL−1 ultrasound power density for 40 min with an initial bath temperature of 60 °C) followed by MW treatment (3 Wg−1 MW power density for 120 s) resulted in 90.37% POD and 92.38% PPO inactivation with 2.62 log reduction in Aspergillus niger. The maximum temperature reached in US + MW process was 83 °C which ensured no severe thermal damage to the garlic bulbs. The scanning electron microscopic images indicated that ultrasonication induced the porous structure in garlic and helped microwaves increase the product temperature rapidly and achieve the higher inactivation of enzymes and Aspergillus niger. Thus, the US was found to be enhancing the efficacy of the MW heating process.
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9
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Zeng S, Li M, Li G, Lv W, Liao X, Wang L. Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.032] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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10
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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.
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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
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11
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Bassey EJ, Cheng JH, Sun DW. Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.045] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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Kaveh M, Abbaspour‐Gilandeh Y, Fatemi H, Chen G. Impact of different drying methods on the drying time, energy, and quality of green peas. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15503] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Yousef Abbaspour‐Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Hamideh Fatemi
- Department of Horticulture, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Guangnan Chen
- Faculty of Health, Engineering and Sciences University of Southern Queensland Toowoomba QLD Australia
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13
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Boateng ID, Soetanto DA, Yang X, Zhou C, Saalia FK, Li F. Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of
Ginkgo biloba
L. seed. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13655] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Firibu Kwesi Saalia
- Department of Food Processing Engineering College of Basic and Applied Sciences, University of Ghana Legon Accra Ghana
| | - Fengnan Li
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
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14
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Luan C, Zhang M, Fan K, Devahastin S. Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:347-363. [PMID: 32564354 DOI: 10.1002/jsfa.10602] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 06/14/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chunning Luan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
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15
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Shewale SR, Rajoriya D, Bhavya M, Hebbar HU. Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.109904] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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16
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Chakraborty R, Roy S, Mondal P. Quartz halogen radiated fast and energy‐efficient convective vacuum drying of green tea fortified Himsagar mango: Optimization, kinetics, and quality assessment. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13441] [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)
| | - Sagarika Roy
- Chemical Engineering DepartmentJadavpur University Kolkata India
| | - Pijus Mondal
- Chemical Engineering DepartmentJadavpur University Kolkata India
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17
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Ismail Iid I, Kumar S, Shukla S, Kumar V, Sharma R. Putative antidiabetic herbal food ingredients: Nutra/functional properties, bioavailability and effect on metabolic pathways. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Osae R, Essilfie G, Alolga RN, Bonah E, Ma H, Zhou C. Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13348] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop ScienceUniversity of Ghana
| | - Raphael N. Alolga
- State Key Laboratory of Natural Medicines, Department of PharmacognosyChina Pharmaceutical University Nanjing China
| | - Ernest Bonah
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu University Zhenjiang China
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19
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Xu J, Wang B, Wang Y. Electromagnetic fields assisted blanching—Effect on the dielectric and physicochemical properties of cabbage. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13294] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jingjing Xu
- School of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
| | - Bo Wang
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
| | - Yuchuan Wang
- School of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
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20
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Nalawade SA, Ghiwari GK, Hebbar HU. Process efficiency of electromagnetic radiation (EMR)‐assisted hybrid drying in spearmint (
Mentha spicata L.
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14190] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sagar A. Nalawade
- Department of Technology Scale‐Up CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Scientific & Innovative Research (AcSIR) Ghaziabad India
| | - Girish K. Ghiwari
- Department of Technology Scale‐Up CSIR‐Central Food Technological Research Institute Mysore India
| | - Hunglur U. Hebbar
- Department of Technology Scale‐Up CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Scientific & Innovative Research (AcSIR) Ghaziabad India
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21
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Low humidity air drying of apple slices: Effect of EMR pretreatment on mass transfer parameters, energy efficiency and quality. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Teng X, Zhang M, Devahastin S. New developments on ultrasound-assisted processing and flavor detection of spices: A review. ULTRASONICS SONOCHEMISTRY 2019; 55:297-307. [PMID: 30686593 DOI: 10.1016/j.ultsonch.2019.01.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 01/09/2019] [Accepted: 01/14/2019] [Indexed: 05/18/2023]
Abstract
Spices are widely used to add unique flavors to food; such uniqueness may, however, suffer significant loss during processing, which is in many cases needed to preserve or transform spices into food ingredients. Here, the effects of ultrasound-assisted drying, extraction and microencapsulation on flavor of spices along with selected progresses made on ultrasonic detection of the flavor are reviewed. Flavors of some spices, e.g., laurel, onion and peppermint, dried with the aid of ultrasound are noted to be better than those of shade-dried, infrared, microwave and hot-air dried products. Ultrasound-assisted extraction can be effectively used to extract essential oils or oleoresins from spices. Compared with selected extraction methods, the variety of flavor substances obtained via ultrasound-assisted extraction is richer and their concentrations are also higher, making the flavors of the extracts stronger. Ultrasound-assisted microencapsulation has noted to increase the compound embedding and loading ratios, resulting in better maintenance of flavor over a longer period of time. Ultrasound has finally proved to be an efficient, green, economical and sensitive flavor detection technology for spices.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
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23
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Khaldi Y, Tounsi L, Balti MA, Kechaou N. Impact of microwave drying on sesame coats quality. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12860] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yakouta Khaldi
- Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment; National School of Engineers of Sfax, University of Sfax; Sfax Tunisia
| | - Leila Tounsi
- Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment; National School of Engineers of Sfax, University of Sfax; Sfax Tunisia
| | - Mohamed Amine Balti
- Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment; National School of Engineers of Sfax, University of Sfax; Sfax Tunisia
| | - Nabil Kechaou
- Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment; National School of Engineers of Sfax, University of Sfax; Sfax Tunisia
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