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Ozcelik MM, Aydin S, Aydin E, Ozkan G. Preserving nutrient content in red cabbage juice powder via foam-mat hybrid microwave drying: Application in fortified functional pancakes. Food Sci Nutr 2024; 12:1340-1355. [PMID: 38370060 PMCID: PMC10867499 DOI: 10.1002/fsn3.3847] [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: 08/11/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 02/20/2024] Open
Abstract
Red cabbage, a highly nutritious cool-season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam-mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air-drying system (MW-HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW-HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin-rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW-HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin-rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.
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Affiliation(s)
- Muhammed Mustafa Ozcelik
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Sedef Aydin
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Ebru Aydin
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
| | - Gulcan Ozkan
- Department of Food Engineering, Faculty of Engineering and Natural SciencesSuleyman Demirel UniversityIspartaTurkey
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2
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Paiva YF, Figueirêdo RMFD, Queiroz AJDM, Amadeu LTS, Reis CGD, Santos FSD, Lima AGBD, Silva WPD, Gomes JP, Leite DDDF, Lima TLBD. Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures. Foods 2023; 12:2508. [PMID: 37444246 DOI: 10.3390/foods12132508] [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: 06/07/2023] [Revised: 06/23/2023] [Accepted: 06/25/2023] [Indexed: 07/15/2023] Open
Abstract
Foam mat drying is a widely used technique for liquid products because it has a number of advantages; however, for an efficient process, the choice of additives and temperatures is extremely important. The objective of this study was to evaluate the effect of additives and drying temperatures on the powders obtained from the blend of tropical red fruits, such as acerola, guava, and pitanga. The foam formulations were prepared by mixing the pulps of the three fruits in equal proportions (1:1:1), all added with 6% albumin and 1% stabilizing agent: E1, gum Arabic; E2, guar gum; E3, gelatin. The combinations were subjected to beating, and subsequently, they were dried in an oven with forced air circulation at four temperatures (50 to 80 °C), with a mat thickness of 0.5 cm. The obtained powders showed low levels of water and water activity and high levels of bioactive compounds, colors with a predominance of yellow, intermediate cohesiveness, poor fluidity, and solubility above 50%. The best temperature for obtaining the powders was 60 °C. The formulation that produced the best results for the production of the tropical red fruit blend powder was the combination of albumin and gelatin.
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Affiliation(s)
- Yaroslávia Ferreira Paiva
- Science and Technology Center, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | | | | | - Carolaine Gomes Dos Reis
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | | | - Wilton Pereira da Silva
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
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Sharma P, Osama K, Varjani S, Farooqui A, Younis K. Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1284-1293. [PMID: 36936113 PMCID: PMC10020386 DOI: 10.1007/s13197-023-05672-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2023] [Accepted: 01/23/2023] [Indexed: 03/18/2023]
Abstract
Machine learning techniques were employed to evaluate the effect of process parameters viz. microwave power (100 W, 300 W, 600 W); pH (1, 1.5, 2); and microwave time (the 60 s, 120 s, 180 s) on the pectin yield from Citrus limetta peel. A fourth-order polynomial function of 66.60 scales was used by the Support Vector Regression (SVR) model at an epsilon (ε) value of 0.003. The co-efficient of determination (R2) and root mean square error-values for training data and test data were 0.984; 0.77 and 0.993; 0.66 respectively. At optimized conditions, microwave power 600 W, pH 1, and time 180 s the best yield of 32.75% was obtained. The integrity of pectin skeletal was confirmed with FTIR and 1H NMR spectrums. The physicochemical analysis revealed that CLP is a high-methoxyl pectin (HMP) with a 63.20 ± 0.88% degree of esterification, 798.45 ± 26.15 equivalent weight, 8.06 ± 0.62% methoxyl content, 67.93 ± 3.36 AUA content, 6.27 ± 0.27 g water/g pectin WHC, 2.68 ± 0.20 g oil/g pectin OHC, low moisture, ash and protein content of 6.85 ± 0.10%, 3.87 ± 0.10% and 2.61 ± 0.06% respectively, which can be utilized as a food additive. Therefore, pectin extraction from Citrus limetta peel using a greener technique like MAE is an eco-friendly, time-saving approach to transform waste into a versatile food additive.
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Affiliation(s)
- Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, 226026 India
| | - Khwaja Osama
- Department of Bioengineering, Integral University, Lucknow, 226026 India
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382010 India
| | - Alvina Farooqui
- Department of Bioengineering, Integral University, Lucknow, 226026 India
| | - Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, 226026 India
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4
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Tropical Red Fruit Blends: The Effect of Combination of Additives on Foaming, Drying and Thermodynamic Properties. Processes (Basel) 2023. [DOI: 10.3390/pr11030888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
Blends combine advantageous characteristics of each species, resulting in products with different flavors and nutritional substances. Moreover, transforming them into powder provides numerous advantages. This work evaluated the properties of three blended foam formulations made from the pulps of tropical red fruits (acerola, guava and pitanga) to determine the foam layer drying kinetics and thermodynamic properties. The foam formulations were prepared by mixing the three pulps in equal proportions (1:1:1), all added with 6% albumin and 1% stabilizing agent. The foams were analyzed for density, volumetric expansion, stability and porosity in six mixing times. Subsequently, they were subjected to drying in an oven with forced air circulation at 4 temperatures, with a layer 0.5 cm thick. Seven mathematical models were fitted to the drying kinetics experimental data to determine the effective diffusivity and thermodynamic properties of the samples. The best mixing times were 5 min for the E2 sample and 30 min for the others. Formulation E2 presented the best results in the foam physical properties, and E3 presented the shortest drying times. All models tested were satisfactorily adjusted, but Page’s model was the most adequate to describe the process. Sample E3 showed the highest diffusivity and sample E2 the lowest activation energy. The drying temperature increase caused reductions in enthalpy and entropy, as well as an increase in Gibbs free energy, indicating an endergonic process. The combination of additives incorporated into the blend influences the drying process: formulation E2 shows greater efficiency in removing water, and formulation E1 presents the highest energy demand.
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Yang R, Chen J. Recent application of artificial neural network in microwave drying of foods: a mini-review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6202-6210. [PMID: 35567404 DOI: 10.1002/jsfa.12008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/25/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
The microwave-assisted thermal process is a high-efficiency drying method and is promising to be applied in the food industry. However, the prediction of the thermal treatment results from such a dynamic and complicated process can be difficult. Additionally, the determination of the optimal drying parameters, such as drying temperature, microwave power, and drying time for optimized performance can also be hard. Recently, extensive research has been focusing on the use of artificial neural network (ANN) models in the laboratory-scale microwave drying processes and has shown the feasibility of such application. As a regression tool, the ANN models have been widely used in predicting drying performance; when integrated with additional optimizing algorithms, the ANN models could be used for drying parameter optimization; and when combined with real-time measuring techniques (e.g. nuclear magnetic resonance), the ANN models could be used for monitoring and controlling the drying process in a dynamic sense. Future research could focus on testing the developed ANN models in industrial-scale microwave drying processes and applying the ANN models in microwave drying kinetics research for optimizing the dynamic drying processes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ran Yang
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Jiajia Chen
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
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Osama K, Siddiqui MH, Makroo HA, Younis K. Development of cookies enriched with fiber and calcium-rich Neolamarckia cadamba fruit powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01656-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Qadri OS. Microwave drying of foamed tomato pulp: Optimization and mass transfer modelling. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ovais S. Qadri
- Department of Biotechnology Thapar Institute of Engineering and Technology Patiala India
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Khursheed N, Osama K, Eldesoky GE, Wabaidur SM, Islam MA, Younis K. Ultrasound‐Assisted
Protein Extraction from Mosambi Peel Support Vector Regression and Genetic Algorithm Based Modelling and Optimization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nazia Khursheed
- Department of Bioengineering Integral University Lucknow India
| | - Khwaja Osama
- Department of Bioengineering Integral University Lucknow India
| | - Gaber E. Eldesoky
- Chemistry Department, College of Science King Saud University Riyadh Saudi Arabia
| | | | - Md Ataul Islam
- Division of Pharmacy and Optometry, School of Health Sciences, Faculty of Biology, Medicine, and Health University of Manchester Manchester United Kingdom
| | - Kaiser Younis
- Department of Bioengineering Integral University Lucknow India
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Osama K, Mujtaba A, Siddiqui MH, Qadri OS, Younis K. Optimization of vacuum drying and determination of functional properties of Kadam (
Neolamarkia cadamba)
fruit powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Khwaja Osama
- Department of Bioengineering Integral University Lucknow UP India 226026
| | - Anshara Mujtaba
- Department of Bioengineering Integral University Lucknow UP India 226026
| | | | - Ovais Shafiq Qadri
- Department of Biotechnology Thapar Institute of Engineering and Technology Patiala Punjab India 147004
| | - Kaiser Younis
- Department of Bioengineering Integral University Lucknow UP India 226026
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Kumar G, Kumar N, Prabhakar PK, Kishore A. Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Crit Rev Food Sci Nutr 2022; 63:8275-8291. [PMID: 35380483 DOI: 10.1080/10408398.2022.2053061] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Drying is one of the oldest and most widely used methods for food preservation. It reduces the availability of moisture and inhibits microbial and enzymatic spoilage in food products. Foam mat drying is a mild drying technique used for semiliquid and liquid foodstuff. It is useful for heat-sensitive and sticky liquid food products. In this process, liquid food is converted into foam using surfactant additives, which can be a foaming agent or foam stabilizer. These additives are surface-active compounds of vegetative and animal origins. The foamed material is then convectively dried using hot air. The foam mat drying is an efficient and economical technique. With the emergence of different hybrid techniques such as foam mat freeze drying, foamed spray drying, foamed vacuum drying, and microwave assisted foam mat drying, the powders' physical, chemical, and functional properties have enhanced many folds. These strategies have shown very promising results in terms of cost and time efficiency in almost all the cases barring a few exceptions. This review article attempts to comprehensively summarize the mechanisms dictating the foam mat drying process, novel technological tools for modeling, mathematical and computational modeling, effects of various foaming additives, and various hybrid techniques employed to foam mat drying.
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Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Anand Kishore
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
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11
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Santos NC, Almeida RLJ, de Medeiros MDFD, Hoskin RT, da Silva Pedrini MR. Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying. J Food Sci 2022; 87:1780-1795. [PMID: 35315074 DOI: 10.1111/1750-3841.16123] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 01/18/2022] [Accepted: 02/27/2022] [Indexed: 12/21/2022]
Abstract
The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25 min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5 m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6 × 102 /min) and shorter processing time (270 min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased. PRACTICAL APPLICATION: In this work, new information about the drying kinetics and mass transfer of the foam mat avocado pulp using ethanol as pretreatment is obtained. The results will contribute to the optimization production avocado foaming and powder. Ethanol pretreatment can represent an alternative to minimize the negative impacts on drying process and can be surely suggested as an industrial application.
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Affiliation(s)
- Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal-RN, Brazil
| | | | | | - Roberta Targino Hoskin
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal-RN, Brazil.,Plants for Human Health Institute, Food Bioprocessing & Nutrition Sciences, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
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Vimercati WC, Araújo CDS, Macedo LL, Correa JLG, Pimenta CJ. Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying. J Food Sci 2022; 87:1767-1779. [DOI: 10.1111/1750-3841.16102] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 01/20/2022] [Accepted: 02/09/2022] [Indexed: 01/01/2023]
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Osama K, Younis K, Qadri OS, Parveen S, Siddiqui MH. Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112782] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Predictive models of the top electrode voltage of radio frequency heating systems for low moisture foods. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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