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Kian-Pour N. Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears. Foods 2023; 12:2466. [PMID: 37444204 DOI: 10.3390/foods12132466] [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: 04/14/2023] [Revised: 06/09/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick's second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10-9 m2/s. The molecular transport of momentum, heat, and mass were determined from Newton's law of viscosity, Fourier's law, and Fick's law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10-6 N, 76.55 W/m2·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559-0.579 (W/m·K), 3735-3859 (J/kg·K), and 850.90-883.26 (Kg/m3), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.
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Affiliation(s)
- Nasim Kian-Pour
- Gastronomy and Culinary Arts Department, Faculty of Fine Arts, Istanbul Aydin University, 34295 Istanbul, Turkey
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2
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Martins MR, Johann G, Palú F, da Silva EA. Numerical optimization of guaco leaves extraction based on pre‐heat treatment. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marina Roberto Martins
- Chemical Engineering Course Western State University of Paraná Toledo Puerto Rico Brazil
| | - Gracielle Johann
- Bioprocesss Engineering and Biotechnology Course Federal Technological University of Paraná, Estrada para Boa Esperança Dois Vizinhos Puerto Rico Brazil
| | - Fernando Palú
- Chemical Engineering Course Western State University of Paraná Toledo Puerto Rico Brazil
| | - Edson Antonio da Silva
- Chemical Engineering Course Western State University of Paraná Toledo Puerto Rico Brazil
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Kasapoğlu KN, Demircan E, Gültekin-Özgüven M, Kruger J, Frank J, Arslaner A, Özçelik B. Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity. Molecules 2022; 27:molecules27206807. [PMID: 36296399 PMCID: PMC9610414 DOI: 10.3390/molecules27206807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/07/2022] [Accepted: 10/08/2022] [Indexed: 11/16/2022] Open
Abstract
In this work, pressurized hot water extraction (PHWE) of hydrophilic polyphenols from black rosehip fruit was maximized using response surface methodology for simultaneous optimization in terms of extraction yield, total antioxidant capacity, total (poly)phenols, catechin, total monomeric anthocyanins, and cyanidin-3-O-glucoside. Extraction parameters, including temperature (X1: 40–80 °C) and the solvent-to-solid ratio (X2: 10–40 mL/g), were investigated as independent variables. Experimentally obtained values were fitted to a second-order polynomial model, and optimal conditions were determined using multiple regression analysis and analysis of variance. The black rosehip extract (BRE) obtained at optimized PHWE conditions was further encapsulated in biopolymer-coated liposomes and spray dried to enhance its processing and digestive stability. After reconstitution, the fabricated particles had an average size of 247–380 nm and a zeta-potential of 15–45 mV. Moreover, encapsulation provided remarkable protection of the phenolics under in vitro gastrointestinal digestion conditions, resulting in up to a 5.6-fold more phenolics in the bioaccessible fraction, which also had 2.9–8.6-fold higher antioxidant activity compared to the nonencapsulated BRE. In conclusion, PHWE in combination with a biopolymer coating is a potent method for the production of stable and safe edible natural extracts for the delivery of (poly)phenolic compounds in food and dietary supplements.
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Affiliation(s)
- Kadriye Nur Kasapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Evren Demircan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Mine Gültekin-Özgüven
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Jan Frank
- Institute of Nutritional Sciences, University of Hohenheim, Garbenstraße 28, 70599 Stuttgart, Germany
| | - Ayla Arslaner
- Department of Food Engineering, Faculty of Engineering, Bayburt University, 69000 Bayburt, Turkey
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
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Hassan AMA, Zannou O, Pashazadeh H, Ali Redha A, Koca I. Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds. J Food Sci 2022; 87:4394-4415. [PMID: 36112569 PMCID: PMC9826110 DOI: 10.1111/1750-3841.16322] [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: 04/26/2022] [Revised: 07/25/2022] [Accepted: 08/17/2022] [Indexed: 01/11/2023]
Abstract
Date plum (Diospyrus lotus L.) is an edible fruit from the Ebenaceae family, rich in nutrients, and having tremendous medicinal properties. This paper attempted to show the influence of different parameters of convective drying such as temperature (50, 60, 70, and 80°C) and air velocity (0.5, 1.0, and 1.5 m/s) on the shrinkage and microstructure, rehydration properties, antioxidant activity, and phenolic compounds of date plum. The drying caused significant changes in the color, actual size, and distribution of the fruit cells of date plum. The total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) of fresh date plum were 0.81 ± 0.00 mg GAE/g, 0.23 ± 0.10 mg ECE/g, 7.15 ± 1.09 mmol ISE/g, and 14.92 ± 0.88 mmol/TE, respectively. The drying at 70°C had the highest values of TPC, TFC, gallic acid, chlorogenic and syringic acids, catechin, quercetin-3-glucoside, resveratrol, and DPPH. The drying air velocities showed no significant effects on the antioxidant contents and the antioxidant activity. Of the models applied to the drying kinetics, the Midilli model was found as the best model to describe the drying kinetics of date plum. In addition, the Weibull model was found as the most successful among the models applied to the rehydration kinetics of date plum. According to the achieved findings, the convective drying temperature of 70°C is the optimum temperature to produce the dehydrated date plum. Practical Application This work has revealed the drying conditions responsible for preserving the phenolic compounds, total flavonoid content, and antioxidant features of D. lotus L. The study found the optimum drying conditions, and Midilli and Weibull models were the most fitted models to describe the drying and rehydration behaviors of D. lotus L. fruits, respectively. The drying provides a reasonable value of the possibility of continuous consumption of the fruits dried afforded on off-seasons. The dried fruits are widely used for multipurpose and have been extensively used in food industries due to their rich nutraceutical and antioxidant compounds.
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Affiliation(s)
| | - Oscar Zannou
- Department of Food Engineering, Faculty of EngineeringOndokuz Mayis UniversitySamsunTurkey
| | - Hojjat Pashazadeh
- Department of Food Engineering, Faculty of EngineeringOndokuz Mayis UniversitySamsunTurkey
| | - Ali Ali Redha
- Department of Public Health and Sport Sciences (Medical School)Faculty of Health and Life SciencesUniversity of ExeterExeterUK,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI)The University of QueenslandBrisbaneAustralia
| | - Ilkay Koca
- Department of Food Engineering, Faculty of EngineeringOndokuz Mayis UniversitySamsunTurkey
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Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01571-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Buvaneswaran M, Natarajan V, Sunil CK, Rawson A. Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger (
Zingiber officinale
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13972] [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)
- Malini Buvaneswaran
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur, Formerly Indian Institute of Food Processing Technology Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur, Formerly Indian Institute of Food Processing Technology Thanjavur India
| | - Chikkaballapur Krishnappa Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur, Formerly Indian Institute of Food Processing Technology Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management‐Thanjavur, Formerly Indian Institute of Food Processing Technology Thanjavur India
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Özdemir N, Pashazadeh H, Zannou O, Koca I. Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112716] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Monteiro SS, Silva WPD, Monteiro SS, Gomes JP, Pereira EM, Ferreira JPDL. Probiotic coating applied to papaya slices for high quality snack production by convective drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16183] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shênia Santos Monteiro
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande PB Brazil
| | | | | | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande PB Brazil
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Pashazadeh H, Özdemir N, Zannou O, Koca I. Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101318] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Ghellam M, Zannou O, Galanakis CM, Aldawoud TMS, Ibrahim SA, Koca I. Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment. Foods 2021; 10:foods10102286. [PMID: 34681335 PMCID: PMC8534464 DOI: 10.3390/foods10102286] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 02/01/2023] Open
Abstract
Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10-10 to 1.55 × 10-10 m2·s-1 for water loss and from 0.72 × 10-10 to 0.62 × 10-10 m2·s-1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.
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Affiliation(s)
- Mohamed Ghellam
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55000 Samsun, Turkey; (M.G.); (O.Z.); (I.K.)
| | - Oscar Zannou
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55000 Samsun, Turkey; (M.G.); (O.Z.); (I.K.)
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73100 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Correspondence:
| | - Turki M. S. Aldawoud
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA;
| | - Ilkay Koca
- Food Engineering Department, Faculty of Engineering, Ondokuz Mayis University, 55000 Samsun, Turkey; (M.G.); (O.Z.); (I.K.)
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11
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Pashazadeh H, Zannou O, Galanakis CM, Aldawoud TM, Ibrahim SA, Koca I. Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1967384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hojjat Pashazadeh
- Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Oscar Zannou
- Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | | | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC, USA
| | - Ilkay Koca
- Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey
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12
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Zannou O, Pashazadeh H, Ghellam M, Hassan AMA, Koca I. Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15658] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Oscar Zannou
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Hojjat Pashazadeh
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Mohamed Ghellam
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Awadalgeed M. A. Hassan
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Ilkay Koca
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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13
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Gonçalves MDP, Tojo S, Nazari SAM, Silveira Junior V. Alternative freezing: Effects on rehydration properties of freeze‐dried daikon (
Raphanus sativus
L.). J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13686] [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)
| | - Seishu Tojo
- Department of Ecoregion Science Tokyo University of Agriculture and Technology – TUAT Fuchu Tokyo Japan
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