1
|
Kim BF, Lupolt SN, Santo RE, Bachman G, Zhu X, Yang T, Fukagawa NK, Richardson ML, Green C, Phillips KM, Nachman KE. Nutrients and non-essential metals in darkibor kale grown at urban and rural farms: A pilot study. PLoS One 2024; 19:e0296840. [PMID: 38625852 PMCID: PMC11020932 DOI: 10.1371/journal.pone.0296840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Accepted: 12/20/2023] [Indexed: 04/18/2024] Open
Abstract
Kale is a nutrient-dense leafy vegetable associated with wide-ranging health benefits. It is tolerant of drought and temperature fluctuations, and could thus serve an increasingly important role in providing a safe and nutritious food supply during the climate crisis, while kale's ease of cultivation and ability to be grown in a wide range of soils make it a good fit for urban agriculture. In this pilot study we explored potential differences between kale grown at urban versus rural farms. We planted kale seedlings (Darkibor variety) at three urban and four rural farms in and around Baltimore City, Maryland, instructed farmers to cultivate them using their usual growing practices, harvested the kale from fields and points of distribution, and analyzed it for concentrations of carotenoids, vitamins C and K1, ten nutritional elements, and eight non-essential metals. Although sample sizes for some analyses were in some cases too small to produce statistically significant results, we identified potentially meaningful differences in concentrations of several components between urban and rural kale samples. Compared to urban samples, mean concentrations of carotenoids and vitamins were 22-38% higher in rural field samples. By contrast, mean concentrations for eight nutritional elements were higher in urban field samples by as much as 413% for iron. Compared to rural field samples, mean concentrations of nine non-essential metals were higher in urban samples, although lead and cadmium concentrations for all samples were below public health guidelines. Some urban-rural differences were more pronounced than those identified in prior research. For six elements, variance within urban and rural farms was greater than variance between urban and rural farms, suggesting urbanicity may not be the primary driver of some observed differences. For some nutrients, mean concentrations were higher than upper ranges reported in prior estimates, suggesting kale may have the potential to be more nutrient-dense than previously estimated. The nutritive and metals composition of this important crop, and the factors that influence it, merit continued investigation given its growing popularity.
Collapse
Affiliation(s)
- Brent F. Kim
- Johns Hopkins Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
- Department of Environmental Health & Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
| | - Sara N. Lupolt
- Johns Hopkins Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
- Department of Environmental Health & Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
- Risk Sciences and Public Policy Institute, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
| | - Raychel E. Santo
- Johns Hopkins Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
- Department of Environmental Health & Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
| | - Grace Bachman
- Johns Hopkins Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
| | - Xudong Zhu
- US Department of Agriculture, Food Quality Laboratory, Agricultural Research Service, Beltsville, Maryland, United States of America
| | - Tianbao Yang
- US Department of Agriculture, Food Quality Laboratory, Agricultural Research Service, Beltsville, Maryland, United States of America
| | - Naomi K. Fukagawa
- US Department of Agriculture, Beltsville Human Nutrition Research Center, Agricultural Research Service, Beltsville, Maryland, United States of America
| | - Matthew L. Richardson
- Center for Urban Research, Engagement and Scholarship, University of the District of Columbia, Washington, DC, United States of America
| | - Carrie Green
- US Department of Agriculture, Adaptive Cropping Systems Laboratory, Agricultural Research Service, Beltsville, Maryland, United States of America
| | - Katherine M. Phillips
- Department of Biochemistry, College of Agriculture and Life Sciences, Virginia Tech, Blacksburg, Virginia, United States of America
| | - Keeve E. Nachman
- Johns Hopkins Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
- Department of Environmental Health & Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
- Risk Sciences and Public Policy Institute, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
- Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
| |
Collapse
|
2
|
Khalid W, Iqra, Afzal F, Rahim MA, Abdul Rehman A, Faiz ul Rasul H, Arshad MS, Ambreen S, Zubair M, Safdar S, Al-Farga A, Refai M. Industrial applications of kale ( Brassica oleracea var. sabellica) as a functional ingredient: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2168011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Iqra
- Department of Biochemistry and Biotechnology, Faculty of Science, University of Gujrat, Gujrat, Pakistan
| | - Fareed Afzal
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Asma Abdul Rehman
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Punjab, Pakistan
| | - Hadiqa Faiz ul Rasul
- Center of Agricultural Biochemistry and Biotechnology, University of Agriculture Faisalabad, Punjab, Pakistan
| | - Muhammad Sajid Arshad
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Saadia Ambreen
- University institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan
| | - Muhammad Zubair
- Department of Home Economics, Government College University Faisalabad, Punjab, Pakistan
| | - Saira Safdar
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
| | - Mohammed Refai
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| |
Collapse
|
3
|
Đulović A, Burčul F, Čikeš Čulić V, Rollin P, Blažević I. Glucosinolates and Cytotoxic Activity of Collard Volatiles Obtained Using Microwave-Assisted Extraction. Molecules 2023; 28:molecules28041657. [PMID: 36838645 PMCID: PMC9965355 DOI: 10.3390/molecules28041657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023] Open
Abstract
Glucosinolates (GSLs) in Brassica oleracea L. convar. acephala var. viridis (collard) flower, leaf, stem, and root were analyzed qualitatively and quantitatively via their desulfo-counterparts using UHPLC-DAD-MS/MS. Twelve GSLs were identified, including Met-derived GSLs (sinigrin, glucoibervirin, glucoerucin, glucoiberin, glucoraphanin, progoitrin), Trp-derived GSLs (4-hydroxyglucobrassicin, glucobrassicin, 4-methoxyglucobrassicin, and neoglucobrassicin), and Phe-derived GSLs (glucotropaeolin and gluconasturtiin). Total GSL content was highest in the root, having 63.40 μmol/g dried weight (DW), with gluconasturtiin (34.02 μmol/g DW) as the major GSL, followed by sinigrin and glucoibervirin (12.43 and 7.65 μmol/g DW, respectively). Total GSL contents in the flower, leaf, and stem were lower than in root, having 6.27, 2.64, and 1.84 μmol/g DW, respectively, with Trp and/or Met-derived GSLs as the predominant ones. GSL breakdown products were obtained via microwave hydrodiffusion and gravity (MHG) and volatile breakdown products were analyzed using GC-MS techniques. Volatile isolates were tested for their cytotoxic activity using MTT assay. MHG volatile extract from the root demonstrated the best cytotoxic activity against human bladder cancer cell line T24 and breast cancer cell line MDA-MB-231 during an incubation time of 72 h (IC50 21.58, and 11.62 μg/mL, respectively). The activity of the root extract can be attributed to its major volatile, 2-phenylethyl isothiocyanate (gluconasturtiin breakdown product).
Collapse
Affiliation(s)
- Azra Đulović
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Franko Burčul
- Department of Analytical Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | | | - Patrick Rollin
- Institute of Organic and Analytical Chemistry (ICOA), University of Orléans and the French National Center for Scientific Research (CNRS), UMR 7311, BP 6759, F-45067 Orléans, France
| | - Ivica Blažević
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
- Correspondence: ; Tel.: +385-21-329-434
| |
Collapse
|
4
|
de Lima PM, Dacanal GC, Pinho LS, de Sá SHG, Thomazini M, Favaro-Trindade CS. Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin ( Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye. Molecules 2022; 27:7530. [PMID: 36364352 PMCID: PMC9656533 DOI: 10.3390/molecules27217530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and protected by spray-chilling (SC) and a combination of spray-drying and spray-chilling techniques (SDC). The extract was obtained using ethanol as solvent; vegetable fat and gum Arabic were used as carriers. Formulations were prepared with the following core:carrier ratios: SC 20 (20:80), SC 30 (30:70), SC 40 (40:60), SDC 5 (5:95), SDC 10 (10:90), and SDC 15 (15:85). The physicochemical properties of the formed microparticles were characterised, and their storage stability was evaluated over 90 days. The microparticles exhibited colour variation and size increase over time. SDC particles exhibited the highest encapsulation efficiency (95.2-100.8%) and retention of carotenoids in the storage period (60.8-89.7%). Considering the carotenoid content and its stability, the optimal formulation for each process was selected for further analysis. All of the processes and formulations produced spherical particles that were heterogeneous in size. SDC particles exhibited the highest oxidative stability index and the highest carotenoid release in the intestinal phase (32.6%). The use of combined microencapsulation technologies should be considered promising to protect carotenoid compounds.
Collapse
Affiliation(s)
| | | | | | | | | | - Carmen Sílvia Favaro-Trindade
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, SP, Brazil
| |
Collapse
|
5
|
Zhang Y, Man J, Li J, Xing Z, Zhao B, Ji M, Xia H, Li J. Preparation of the alginate/carrageenan/shellac films reinforced with cellulose nanocrystals obtained from enteromorpha for food packaging. Int J Biol Macromol 2022; 218:519-532. [PMID: 35902011 DOI: 10.1016/j.ijbiomac.2022.07.145] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 07/08/2022] [Accepted: 07/19/2022] [Indexed: 11/26/2022]
Abstract
Enteromorpha prolifera belonging to the chlorophyta phylum is the main pollutant of "green tide", and propagates rapidly in recent years. However, there is almost no high-value enteromorpha treatment method at present. This study aimed to extract cellulose nanocrystals (CNC) from enteromorpha and prepare the CNC reinforced films based on alginate, carrageenan and shellac for food packaging. The effects of alginate, κ-carrageenan, cellulose nanocrystals and glycerin on the CNC reinforced alginate/carrageenan films (AC films) properties were studied systematically in this work. The results showed that the mechanical properties, swelling properties, and barrier properties of the AC could be adjusted by the concentrations of the different components. In addition, response surface methodology (RSM) was used to optimize the formula of the AC used for food packaging according to the requirements of the practical application. Furthermore, in order to further improve the food packaging capacity of the composite films, shellac was added to the optimized alginate/carrageenan films (OAC films) to obtain the shellac optimized alginate/carrageenan films (SOAC films). Finally, the OAC films and SOAC films showed excellent properties to extend the storage time of chicken breast and cherry tomatoes in the food storage experiment.
Collapse
Affiliation(s)
- Yongqi Zhang
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| | - Jia Man
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China.
| | - Jianyong Li
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| | - Zhe Xing
- Shandong CRRC Huateng Environment Co., Ltd., Jinan 250100, PR China
| | - Bin Zhao
- Shandong CRRC Huateng Environment Co., Ltd., Jinan 250100, PR China
| | - Maocheng Ji
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| | - He Xia
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| | - Jianfeng Li
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture of Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, PR China; Key National Demonstration Center for Experimental Mechanical Engineering Education, Shandong University, Jinan 250061, PR China
| |
Collapse
|
6
|
Phuon V, Ramos IN, Brandão TRS, Silva CLM. Assessment of the impact of drying processes on orange peel quality characteristics. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13794] [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)
- Vichearavann Phuon
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali Università degli Studi della Basilicata Potenza Potenza Italy
| | - Inês N. Ramos
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Teresa R. S. Brandão
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| | - Cristina L. M. Silva
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal
| |
Collapse
|
7
|
Borges HMA, Borél LDMS, Lima‐Corrêa RAB. Effects of temperature and foam layer thickness on collard greens powder production by foam mat drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16755] [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)
- Helena M. A. Borges
- Engineering Department Federal University of Lavras Campus Universitário PO Box 3037 37200‐900 Lavras MG Brazil
| | - Lidja D. M. S. Borél
- Engineering Department Federal University of Lavras Campus Universitário PO Box 3037 37200‐900 Lavras MG Brazil
| | - Renata A. B. Lima‐Corrêa
- Engineering Department Federal University of Lavras Campus Universitário PO Box 3037 37200‐900 Lavras MG Brazil
| |
Collapse
|
8
|
Tran TTB, Vu QL, Pristijono P, Kirkman T, Nguyen MH, Vuong QV. Optimizing conditions for the development of a composite film from seaweed hydrocolloids and pectin derived from a fruit waste, gac pulp. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thuy Thi Bich Tran
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
- Faculty of Food Technology Nha Trang University Nha Trang Vietnam
| | - Quyen Le Vu
- Faculty of Food Technology Nha Trang University Nha Trang Vietnam
| | - Penta Pristijono
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
| | - Tim Kirkman
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
| | - Minh Huu Nguyen
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
- School of Science and Health Western Sydney University Penrith New South Wales Australia
| | - Quan Van Vuong
- School of Environmental and Life Sciences The University of Newcastle Ourimbah New South Wales Australia
| |
Collapse
|
9
|
Mugodo K, Workneh TS. The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality. Heliyon 2021; 7:e07182. [PMID: 34189290 PMCID: PMC8220183 DOI: 10.1016/j.heliyon.2021.e07182] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 07/22/2020] [Accepted: 05/27/2021] [Indexed: 10/26/2022] Open
Abstract
This study compared the thin-layer drying kinetics of hot-air methods, namely, convective oven drying (OVD), uncontrolled solar drying (UAD) and modified ventilation greenhouse solar drying (MVD). Additionally, the effects of these drying techniques on colour, rehydration characteristics and microstructure of Tommy Atkin mango slices were investigated. The experiments were conducted on mango slices of three different thicknesses: 3 mm, 6 mm and 9 mm. The drying curves generated from the experimental data revealed that the rate of drying increased with thickness and that a thickness of 3 mm is optimal. It was discovered that increased drying rates resulted in a decrease in the drying time. When 3 mm slices were dried using OVD and MVD, the duration of the drying process was reduced by 85% and 80%, respectively, in comparison to the samples dried under UAD conditions. Lemon juice pre-drying treatment had no significant (p < 0.05) effect on the drying rate or duration of the drying process. Non-linear regression analysis was used to optimise the drying coefficients by fitting the moisture ratio data to eleven suitable thin-layer models. The model parameters developed by Midilli et al. performed the best in terms of predicting the experimental moisture ratio (R2 = 0.9810-0.9981, χ 2 = 1.465 × 10-6-3.081 × 10-5 and RMSE = 0.0003-0.0004). Additionally, increasing the slice thickness to 6 mm and 9 mm prolonged the drying times, resulting in significant changes in sample quality, including the total colour (ΔE), rehydration and microstructure. In comparison to OVD- and MVD-dried samples, UAD-dried samples exhibited the greatest colour change and had the highest rehydration ratio values. Also, the surface of the UAD-dried samples developed a more porous structure with distinct cracks. Based on the results, MVD was determined to be a viable alternative method for drying 3 mm mango slices on a large scale.
Collapse
Affiliation(s)
- Khuthadzo Mugodo
- Bioresource Engineering, School of Engineering, University of Kwazulu-Natal, Pietermaritzburg, South Africa
| | - Tilahun S Workneh
- Bioresource Engineering, School of Engineering, University of Kwazulu-Natal, Pietermaritzburg, South Africa
| |
Collapse
|
10
|
Microwave and Ultrasound Pre-Treatments for Drying of the "Rocha" Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics. Foods 2021; 10:foods10040853. [PMID: 33919879 PMCID: PMC8070754 DOI: 10.3390/foods10040853] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/25/2021] [Accepted: 04/08/2021] [Indexed: 12/25/2022] Open
Abstract
The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and antioxidant activity. Experiments were carried out with pear slabs subjected to microwaves (2450 MHz, 539 W, 4 min, microwave oven) and ultrasounds (35 kHz, 10 min, in an ultrasonic bath) as well as control samples. The drying process was conducted in a tray dryer at three different temperatures (50, 55 and 60 °C) and a fixed air velocity of 0.75 m/s. Microwave technology resulted in a higher quality deterioration in dried pear samples compared to those of controls and ultrasound pre-treated samples. The combined application of ultrasound pre-treatment and the higher drying temperature of 60 °C was characterized by the lowest color changes (ΔE = 3.86 ± 0.23) and higher preservation of nutritional parameters (total phenolic content, TPC = 345.60 ± 8.99; and antioxidant activity, EC50 = 8.80 ± 0.34). The drying characteristics of pear fruits were also analyzed by taking into account empirical models, with the Page model presenting the best prediction of the drying behavior. In conclusion, ultrasound application is a promising technology to obtain healthy/nutritious dried “Rocha” pear snacks as dietary sources for consumers.
Collapse
|
11
|
Saifullah M, McCullum R, McCluskey A, Van Vuong Q. Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree (
Leptospermum petersonii
) leaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15257] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Md Saifullah
- Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah NSW Australia
- Department of Agro Product Processing Technology Faculty of Applied Science and Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Rebecca McCullum
- Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah NSW Australia
| | - Adam McCluskey
- Chemistry School of Environmental & Life Sciences The University of Newcastle Callaghan NSW Australia
| | - Quan Van Vuong
- Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah NSW Australia
| |
Collapse
|
12
|
Kieu Tran TM, Kirkman T, Nguyen M, Van Vuong Q. Effects of drying on physical properties, phenolic compounds and antioxidant capacity of Robusta wet coffee pulp ( Coffea canephora). Heliyon 2020; 6:e04498. [PMID: 32715143 PMCID: PMC7378691 DOI: 10.1016/j.heliyon.2020.e04498] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 03/20/2020] [Accepted: 07/15/2020] [Indexed: 11/25/2022] Open
Abstract
Wet coffee pulp (WCP), produced as waste from coffee production, is a rich source of bioactive compounds, especially caffeine and chlorogenic acid. However, it contains high moisture content, thus it is challenging for further utilization due to degradation and microbial deterioration. Dehydration is, therefore, necessary to minimize degradation and ease storage and transportation. As a waste, the common drying methods should be prioritized to be feasible for industrial application. This study aimed to determine the impact of different drying conditions of the three common drying methods including low temperature and pressure, vacuum and hot air drying on physical, phytochemical and antioxidant properties of WCP to identify the most suitable drying conditions. Browning index, moisture content, total phenolic content (TPC), flavonoids (TFC), proanthocyanidins, and chlorogenic acid as well as the antioxidant properties of the dried coffee pulp were significantly influenced by different tested conditions. Vacuum drying was found to be more suitable for drying the wet coffee pulp as compared to low temperature and pressure and hot air drying methods. Vacuum drying at 110 °C retained the highest TPC (14.4 mg gallic acid equivalents (GAE)/g dry weight (DW)), proanthocyanidins (6.8 mg catechin equivalents (CE)/g DW), TFC (13.2 CE/g DW), caffeine (2.9 mg/g DW) and antioxidant capacity. Chlorogenic acid (3.4 mg/g DW) was 13% lower, but energy consumption was 37% less than vacuum drying at 90 °C. Therefore, vacuum drying (3.75 mmHg) at 110 °C for 4h 05 min was suggested for dehydration of the wet coffee pulp for subsequent recovery and processing.
Collapse
Affiliation(s)
- Thy Minh Kieu Tran
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Ourimbah, New South Wales, Australia
- School of Post-harvest Technology, Faculty of Agriculture and Forest, Tay Nguyen University, Buon Ma Thuot, Dak Lak, Viet Nam
| | - Timothy Kirkman
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Ourimbah, New South Wales, Australia
| | - Minh Nguyen
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Ourimbah, New South Wales, Australia
- School of Science and Health, Western Sydney University, Penrith, NSW, 2751, Australia
| | - Quan Van Vuong
- School of Environmental and Life Sciences, Faculty of Science and Information Technology, University of Newcastle, Ourimbah, New South Wales, Australia
| |
Collapse
|
13
|
Development of biodegradable films based on seaweed polysaccharides and Gac pulp (Momordica cochinchinensis), the waste generated from Gac oil production. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105322] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
14
|
Md Salim NS, Gariѐpy Y, Raghavan V. Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02282-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
15
|
Mierzwa D, Szadzińska J. The microwave-assisted convective drying of kale ( Brassica oleracea
L. var. sabellica
L.) using continuous and changeable power radiation. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dominik Mierzwa
- Department of Process Engineering; Poznań University of Technology, Institute of Technology and Chemical Engineering; Poznań Poland
| | - Justyna Szadzińska
- Department of Process Engineering; Poznań University of Technology, Institute of Technology and Chemical Engineering; Poznań Poland
| |
Collapse
|
16
|
Fundo JF, Miller FA, Tremarin A, Garcia E, Brandão TR, Silva CL. Quality assessment of Cantaloupe melon juice under ozone processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
17
|
Šamec D, Urlić B, Salopek-Sondi B. Kale ( Brassica oleracea var. acephala) as a superfood: Review of the scientific evidence behind the statement. Crit Rev Food Sci Nutr 2018; 59:2411-2422. [PMID: 29557674 DOI: 10.1080/10408398.2018.1454400] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Kale (Brassica oleracea var. acephala) is a cruciferous vegetable, characterized by leaves along the stem, which, in recent years, have gained a great popularity as a ´superfood´. Consequently, in a popular culture it is listed in many ´lists of the healthiest vegetables´. Without the doubt, a scientific evidences support the fact that cruciferous vegetables included in human diet can positively affect health and well-being, but remains unclear why kale is declared superior in comparison with other cruciferous. It is questionable if this statement about kale is triggered by scientific evidence or by some other factors. Our review aims to bring an overview of kale's botanical characteristics, agronomic requirements, contemporary and traditional use, macronutrient and phytochemical content and biological activity, in order to point out the reasons for tremendous kale popularity.
Collapse
Affiliation(s)
- Dunja Šamec
- a Ruđer Bošković Institute, Department for Molecular Biology , Zagreb , Croatia
| | - Branimir Urlić
- b Institute for Adriatic Crops and Karst Reclamation , Split , Croatia
| | | |
Collapse
|
18
|
Ek P, Araújo AC, Oliveira SM, Ramos IN, Brandão TRS, Silva CLM. Assessment of nutritional quality and color parameters of convective dried watercress (
Nasturtium officinale
). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13459] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pichmony Ek
- Universidade Católica Portuguesa, CBQF ‐ Centro de Biotecnologia e Química Fina ‐ Laboratório AssociadoEscola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172 4200‐374 Porto Portugal
- Faculté de PharmacieUniversité de MontpellierMontpellier France
| | - Ana C. Araújo
- Universidade Católica Portuguesa, CBQF ‐ Centro de Biotecnologia e Química Fina ‐ Laboratório AssociadoEscola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172 4200‐374 Porto Portugal
| | - Sara M. Oliveira
- Universidade Católica Portuguesa, CBQF ‐ Centro de Biotecnologia e Química Fina ‐ Laboratório AssociadoEscola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172 4200‐374 Porto Portugal
| | - Inês N. Ramos
- Universidade Católica Portuguesa, CBQF ‐ Centro de Biotecnologia e Química Fina ‐ Laboratório AssociadoEscola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172 4200‐374 Porto Portugal
| | - Teresa R. S. Brandão
- Universidade Católica Portuguesa, CBQF ‐ Centro de Biotecnologia e Química Fina ‐ Laboratório AssociadoEscola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172 4200‐374 Porto Portugal
| | - Cristina L. M. Silva
- Universidade Católica Portuguesa, CBQF ‐ Centro de Biotecnologia e Química Fina ‐ Laboratório AssociadoEscola Superior de Biotecnologia, Rua Arquiteto Lobão Vital, 172 4200‐374 Porto Portugal
| |
Collapse
|
19
|
Ding S, Wang R, Zhang J, Li G, Zhang J, Ou S, Shan Y. Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices. Food Sci Biotechnol 2017; 26:1523-1533. [PMID: 30263689 PMCID: PMC6049725 DOI: 10.1007/s10068-017-0221-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 06/28/2017] [Accepted: 06/28/2017] [Indexed: 11/24/2022] Open
Abstract
Changes in contents of sugars, organic acids, limonoids, phenolics contents, and antioxidant capacities of lemon slices dried at different temperatures were evaluated. Air drying (AD) promoted losses of sugars, citric acid, ascorbic acid, extractable phenolics (EPs), and non-extractable phenolics (NEPs), while it introduced an increase in limonoids. Phenolics of lemon were mainly presented in their extractable form. Hesperidin and eriocitrin were the main EPs; protocatechuic acid and poncirin were the predominant NEPs. The decrease in extractable phenolic acid, EP, and NEP content in lemon is lower at low drying temperatures, while the increase in non-extractable phenolic acid content is higher at high drying temperatures. The antioxidant capacity of EP was higher than that of NEP. Phenolics contributed to antioxidant capacities of lemon slices, and flavonoids were the main contributors among phenolics. Considering limonoids contents and the high levels of EP, NEP, and antioxidant capacities, AD at 60 °C could be an appreciate treatment for dehydrating lemon slices.
Collapse
Affiliation(s)
- Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| | - Rongrong Wang
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Jing Zhang
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| | - Gaoyang Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| | - Juhua Zhang
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| | - Shiyi Ou
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632 China
| | - Yang Shan
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| |
Collapse
|
20
|
Fundo JF, Miller FA, Garcia E, Santos JR, Silva CLM, Brandão TRS. Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe melon. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9640-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
21
|
Rodríguez Ó, Gomes W, Rodrigues S, Fernandes FAN. Effect of acoustically assisted treatments on vitamins, antioxidant activity, organic acids and drying kinetics of pineapple. ULTRASONICS SONOCHEMISTRY 2017; 35:92-102. [PMID: 27639524 DOI: 10.1016/j.ultsonch.2016.09.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 08/12/2016] [Accepted: 09/06/2016] [Indexed: 05/23/2023]
Abstract
The effects of the application of an acoustically assisted treatment on the vitamins (C, B1, B2, B3, and B5), the antioxidant activity (DPPH, FRAP), the polyphenol and flavonoid contents, the organic acid contents (citric and malic) and drying kinetics of pineapple (Ananas comosus var. Perola) have been studied. Treatments were carried out using two different soaking media: distilled water and pineapple juice at 30°C during 10, 20 and 30min without and with acoustic assistance (23.2W/L). After treatment, samples were dried at 60°C and 0.5m/s during 8h. The quality parameters were determined in untreated, treated, and treated-dried samples. The acoustic assistance promoted an increment of vitamins B1, B2, B3 and B5, total flavonoid and malic acid contents, and a reduction of vitamin C, total polyphenol content, antioxidant activity and citric acid content in treated samples. However, in all treated-dried samples the final content of those quality parameters was higher than the observed in the untreated dried sample.
Collapse
Affiliation(s)
- Óscar Rodríguez
- Universidade Federal do Ceara, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60455-760 Fortaleza, CE, Brazil.
| | - Wesley Gomes
- Universidade Federal do Ceara, Departamento de Tecnologia dos Alimentos, Campus do Pici, Bloco 858, 60455-760 Fortaleza, CE, Brazil
| | - Sueli Rodrigues
- Universidade Federal do Ceara, Departamento de Tecnologia dos Alimentos, Campus do Pici, Bloco 858, 60455-760 Fortaleza, CE, Brazil
| | - Fabiano A N Fernandes
- Universidade Federal do Ceara, Departamento de Engenharia Química, Campus do Pici, Bloco 709, 60455-760 Fortaleza, CE, Brazil
| |
Collapse
|
22
|
Tremarin A, Aragão GMF, Salomão BCM, Brandão TRS, Silva CLM. Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-016-1854-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala). J FOOD QUALITY 2017. [DOI: 10.1155/2017/9393482] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the packaging without vacuum yielded improved nutritional features, in general. This approach combined with a drying temperature of 40°C resulted in retention percentages of 62, 38, 92, and 48% for vitamin C, total phenolic content, total antioxidant capacity, and chlorophylls, respectively. The acceptance of the dried product by the consumer was assessed through a focus group. The participants classified the product as a practical and convenient alternative to cook healthier dishes. The appearance of dried galega kale was described as being fragile and being with nice smell, natural colour, and flavour similar to the fresh product. In conclusion, the herein presented product was addressed as an innovation with multiple possible applications in several recipes.
Collapse
|
24
|
Bachir Bey M, Richard G, Meziant L, Fauconnier ML, Louaileche H. Effects of sun-drying on physicochemical characteristics, phenolic composition andin vitroantioxidant activity of dark fig varieties. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13164] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mostapha Bachir Bey
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; 06000 Algérie
| | - Gaëtan Richard
- Unit of General and Organic Chemistry; Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2; Gembloux B-5030 Belgium
| | - Leila Meziant
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; 06000 Algérie
| | - Marie-Laure Fauconnier
- Unit of General and Organic Chemistry; Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2; Gembloux B-5030 Belgium
| | - Hayette Louaileche
- Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; 06000 Algérie
| |
Collapse
|
25
|
Pham HNT, Tang Nguyen V, Van Vuong Q, Bowyer MC, Scarlett CJ. Bioactive Compound Yield and Antioxidant Capacity ofHelicteres hirsutaLour. Stem as Affected by Various Solvents and Drying Methods. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12879] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Hong Ngoc Thuy Pham
- School of Environmental and Life Sciences, Faculty of Science and Information Technology; University of Newcastle; Ourimbah NSW 2258 Australia
- Department of Food Technology, Faculty of Food Technology; Nha Trang University; No. 2 Nguyen Dinh Chieu street Nha Trang City Khanh Hoa 8458 Vietnam
| | - Van Tang Nguyen
- School of Environmental and Life Sciences, Faculty of Science and Information Technology; University of Newcastle; Ourimbah NSW 2258 Australia
- Department of Food Technology, Faculty of Food Technology; Nha Trang University; No. 2 Nguyen Dinh Chieu street Nha Trang City Khanh Hoa 8458 Vietnam
| | - Quan Van Vuong
- School of Environmental and Life Sciences, Faculty of Science and Information Technology; University of Newcastle; Ourimbah NSW 2258 Australia
| | - Michael C. Bowyer
- School of Environmental and Life Sciences, Faculty of Science and Information Technology; University of Newcastle; Ourimbah NSW 2258 Australia
| | - Christopher J. Scarlett
- School of Environmental and Life Sciences, Faculty of Science and Information Technology; University of Newcastle; Ourimbah NSW 2258 Australia
| |
Collapse
|
26
|
Effect of Extraction Solvents and Drying Methods on the Physicochemical and Antioxidant Properties of Helicteres hirsuta Lour. Leaves. TECHNOLOGIES 2015. [DOI: 10.3390/technologies3040285] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|