1
|
Feng M, Zhang M, Adhikari B, Chang L. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review. Food Chem 2024; 448:139077. [PMID: 38518445 DOI: 10.1016/j.foodchem.2024.139077] [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: 12/29/2023] [Revised: 03/10/2024] [Accepted: 03/18/2024] [Indexed: 03/24/2024]
Abstract
Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value, there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound, microwave, infrared, ultraviolet, ionizing radiation, pulse electric field, high hydrostatic pressure, and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action, influencing factors, and status on application of each physical energy field are critically evaluated. In addition, the advantages and disadvantages of each of these energy fields are evaluated, and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm.
Collapse
Affiliation(s)
- Min Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
| | - Lu Chang
- Shandong Huamei Biology Science & Technology Co, Pingyin, China
| |
Collapse
|
2
|
Feng M, Xu B, Nahidul Islam M, Zhou C, Wei B, Wang B, Ma H, Chang L. Individual and synergistic effect of multi-frequency ultrasound and electro-infrared pretreatments on polyphenol accumulation and drying characteristics of edible roses. Food Res Int 2023; 163:112120. [PMID: 36596088 DOI: 10.1016/j.foodres.2022.112120] [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: 06/28/2022] [Revised: 09/28/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
Abstract
The freeze-dried (FD) edible roses with high content of bioactive substances and superior flavor have been favored by consumers. Nevertheless, the development of freeze-dried rose industry has been plagued by a long drying time and low efficiency. This study investigated the effects of ultrasonic pretreatment (UP) in multi-frequency modes and electro-infrared pretreatment (EIP) prior to FD on polyphenol accumulation and drying characteristics of roses. The mechanism was explored by the changes in microstructure, equivalent circuit parameters, and phenol identifications of rose. The results showed that the FD time of roses decreased by 26 % after ultrasonic-infrared sequential synergistic pretreatment (UP + EIP) due to the damage of cell membrane permeability from UP. The quality attributes of UP + EIP products including color, phenols, and antioxidant activity (DPPH and ABTS radical scavenging rates) remarkably improved. UP + EIP significantly (p < 0.05) increased the content of polyphenols, namely quercetin-3β-d-glucoside, phlorizin, procyanidin B2, gallicacid, and rutin in the FD roses quantified by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-qTOF-MS/MS). Therefore, UP + EIP is an effective pretreatment method for shortening FD time and producing high-quality FD rose products with enhanced polyphenol content.
Collapse
Affiliation(s)
- Min Feng
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Md Nahidul Islam
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Lu Chang
- Shandong Huamei Biology Science &Technology Co, 250400 Pingyin, Shandong, China
| |
Collapse
|
3
|
|
4
|
Yao Y, Zhang B, Zhou L, Wang Y, Fu H, Chen X, Wang Y. Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02856-7] [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]
|
5
|
Barani YH, Zhang M, Mujumdar AS, Chang L. Preservation of Color and Nutrients in Anthocyanin‐rich Edible Flowers: Progress of New Extraction and Processing Techniques. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16474] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yoon Hlaine Barani
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi, Jiangsu China
- International Joint Laboratory on Food Safety Jiangnan University 214122 Wuxi, Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi, Jiangsu China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University 214122 Wuxi, Jiangsu China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering Macdonald College McGill University Ste. Anne de Bellevue Quebec Canada
| | - Lu Chang
- Shandong Huamei Biology Science & Technology Co Pingyin China
| |
Collapse
|
6
|
Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
Collapse
Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
| |
Collapse
|
7
|
Qi Y, Yu F, Wang X, Wan N, Yang M, Wu Z, Li Y. Drying of wolfberry fruit juice using low-intensity pulsed ultrasound. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
8
|
Li Y, Wan N, Wu Z, Wang X, Yang M. A three‐stage microwave‐vacuum, pulsed‐vacuum, and vacuum drying method for lotus seeds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yuanhui Li
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | - Na Wan
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | - Xuecheng Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang China
| | | |
Collapse
|
9
|
Li Y, Wang X, Wu Z, Wan N, Yang M. Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying. ULTRASONICS SONOCHEMISTRY 2020; 68:105219. [PMID: 32570004 DOI: 10.1016/j.ultsonch.2020.105219] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 05/25/2020] [Accepted: 06/04/2020] [Indexed: 06/11/2023]
Abstract
In this study, ultrasound-assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency and produce dried hawthorn fruit juice powders with acceptable quality. To achieve these goals, the effects of ultrasound intensity (at four levels of 15.29, 20.38, 22.93 and 24.46 kW/m2) were evaluated. The results showed that UAVD significantly shortened the drying time (P < 0.05), and with the increasing ultrasound intensity, the drying rate increased and the drying time decreased. Based on statistical tests, the Page model was found to fit well to the drying kinetics. After drying, a decline in quality of fresh juices was observed. As compared with vacuum drying individually, UAVD significantly reduced the colour degradation, and increased the retention of the total flavonoids content, five flavonoid compounds contents and antioxidant activity. It was shown that UAVD at the higher ultrasound intensity varied from of 20.38 to 24.46 kW/m2 contributed to a better quality in the dried juice powders. Overall, this study demonstrates that UAVD is a promising technique for improving the drying efficiency and quality retention of hawthorn fruit juices.
Collapse
Affiliation(s)
- Yuanhui Li
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| | - Xuecheng Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China.
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China.
| | - Na Wan
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| |
Collapse
|
10
|
Aboud SA, Altemimi AB, Al‐Hilphy ARS, Watson DG. Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14759] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Salam A. Aboud
- Department of Food Science College of AgricultureUniversity of Al‐Basrah Basrah Iraq
| | - Ammar B. Altemimi
- Department of Food Science College of AgricultureUniversity of Al‐Basrah Basrah Iraq
| | - Asaad R. S. Al‐Hilphy
- Department of Food Science College of AgricultureUniversity of Al‐Basrah Basrah Iraq
| | - Dennis G. Watson
- School of Agricultural Sciences Southern Illinois University Carbondale IL USA
| |
Collapse
|