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Alle TR, Andrew SM, Karlsson MF, Gure A. 1. Morphological traits of fruits and seeds of Ziziphus tree species growing in different land uses in Ethiopia. Heliyon 2024; 10:e34751. [PMID: 39130437 PMCID: PMC11315178 DOI: 10.1016/j.heliyon.2024.e34751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 07/14/2024] [Accepted: 07/16/2024] [Indexed: 08/13/2024] Open
Abstract
The practice of gathering and utilizing Ziziphus tree fruits serves as a key strategy to enhance nutrition and livelihoods employed by rural communities across various regions worldwide. Despite a burgeoning interest in and comprehension of their significance, there remains a dearth of information concerning the morphological attributes of both fruits and seeds essential for bolstering resistance against pests and diseases through breeding efforts. In this regard, comprehensive data pertaining to fruit dimensions (length, width, weight, and maturity level) and seed characteristics (length, width, and 100-seed weight) across three distinct land use types (LUT)-farmland (FL), home garden (HG), and roadside (RS)-were systematically gathered to ascertain the variability in traits among Ziziphus tree species in the Bosset and Bati districts of Ethiopia. Significant disparities in fruit and seed morphological traits were evident among different populations inhabiting the aforementioned LUTs. Notably, the most substantial mean measurements for fruit length (16 mm), width (18 mm), and weight (28 g), as well as seed width (6 mm), were documented within the farmland setting of Bosset. The highest mean seed length (7 mm) and 100-seed weight (5 g) were observed within farmland and home garden environments in Bati. Furthermore, a significant and positive correlation was determined between fruit length and width (r = 0.78), alongside the weight of ten fruits and width (r = 0.65). Ffruit maturity levels exhibited a negative correlation with weight but not with length and width dimensions. Similarly, seed length and width demonstrated a significant correlation (r = 0.88), while 100-seed weight exhibited a modest correlation with seed dimensions. Overall, findings suggest that the Bosset district boasts superior morphological traits, thereby indicating its potential for harboring robust stands and candidate trees conducive to selection for breeding programs aimed at enhancing resistance against insect pests and diseases.
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Affiliation(s)
- Tigabu R. Alle
- Sirinka Agricultural Research Centre, P.O. Box 74, Woldia, Ethiopia
- Regional Research School in Forest Sciences, Sokoine University of Agriculture, P.O. Box 3009 Chuo Kikuu, Morogoro, Tanzania
| | - Samora M. Andrew
- Regional Research School in Forest Sciences, Sokoine University of Agriculture, P.O. Box 3009 Chuo Kikuu, Morogoro, Tanzania
- University of Dar es Salaam, P.O. Box 35060, Dar es Salaam, Tanzania
| | - Miriam F. Karlsson
- Swedish University of Agricultural Science, P.O. Box 7070, SE-750 07, Uppsala, Sweden
| | - Abdella Gure
- Hawassa University, Wondo Genet College of Forestry and Natural Resources, P.O. Box 128, Shashamane, Ethiopia
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Lama M, Montes L, Franco D, Franco-Uría A, Moreira R. Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels. Mar Drugs 2024; 22:318. [PMID: 39057427 PMCID: PMC11278251 DOI: 10.3390/md22070318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 07/15/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024] Open
Abstract
Oleogels are of high interest as promising substitutes for trans fats in foods. An emulsion-templated method was used to trap olive oil in the chitosan crosslinked with vanillin matrix. Oil in water emulsions (50:50 w/w) with different chitosan content (0.7 and 0.8% w/w) with a constant vanillin/chitosan ratio (1.3) were air-dried at different temperatures (50, 60, 70, and 80 °C) and freeze-dried (-26 °C and 0.1 mbar) to produce oleogels. Only falling rate periods were determined during air-drying kinetics and were successfully modeled with empirical and diffusional models. At a drying temperature of 70 °C, the drying kinetics were the fastest. The viscoelasticity of oleogels showed that the elastic modulus significantly increased after drying at 60 and 70 °C, and those dried at 50 °C and freeze-dried were weaker. All oleogels showed high oil binding capacity (>91%), but the highest values (>97%) were obtained in oleogels with a threshold elastic modulus (50,000 Pa). The oleogels' color depended on the drying temperature and chitosan content (independent of the drying method). Significant differences were observed between air-dried and freeze-dried oleogels with respect to oxidative stability. Oxidation increased with the air-drying time regardless of chitosan content. The found results indicated that drying conditions must be carefully selected to produce oleogels with specific features.
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Affiliation(s)
| | | | | | | | - Ramón Moreira
- Department of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain; (M.L.); (L.M.); (D.F.); (A.F.-U.)
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Hossain MA, Talukder S, Uz Zaman A, Sarkar A, Yasin M, Biswas R. Effective drying processes for Taikor (Garcinia pedunculata Roxb.) fruit by ultrasound-assisted osmotic pretreatment: Analysis of quality and kinetic models. ULTRASONICS SONOCHEMISTRY 2024; 103:106784. [PMID: 38295744 PMCID: PMC10845064 DOI: 10.1016/j.ultsonch.2024.106784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/17/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024]
Abstract
The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikorslices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 °C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 °C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties ofTaikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 °C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition forGarcinia pedunculatafruits.
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Affiliation(s)
- Mohammad Afzal Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Sudipta Talukder
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Aftab Uz Zaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
| | - Animesh Sarkar
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Md Yasin
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
| | - Rahul Biswas
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh
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Chatzilia T, Kaderides K, Goula AM. Drying of peaches by a combination of convective and microwave methods. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Theodora Chatzilia
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
| | - Kyriakos Kaderides
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
| | - Athanasia M. Goula
- Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment Aristotle University Thessaloniki Greece
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Li D, Dai T, Chen M, Liang R, Liu W, Liu C, Sun J, Chen J, Deng L. Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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Lozano-Casabianca GA, Arango-Varela SS, Aguillón-Osma J, Llano-Ramírez MA, Maldonado-Celis ME. Inhibition of Cell Proliferation and Induction of Cell Cycle Arrest in Colon Cancer Cells by Lyophilized Mango ( Mangifera indica L.) Pulp Extract. Prev Nutr Food Sci 2022; 27:436-447. [PMID: 36721744 PMCID: PMC9843718 DOI: 10.3746/pnf.2022.27.4.436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/14/2022] [Accepted: 09/16/2022] [Indexed: 01/03/2023] Open
Abstract
The present study evaluated the antiproliferative capacity and possible cell death mechanisms of lyophilized mango pulp extract (LMPE), applied to human colon cancer cells (SW480) and their metastasis-derived counterparts (SW620). The total phenolic content of LMPE was estimated by the Folin-Ciocalteu method. Three assays were employed to determine its antioxidant capacity: ferric-reducing antioxidant power, oxygen radical absorbance capacity, and 2,2-diphenyl-1-picrylhydrazyl. Furthermore, the antiproliferative activity of LMPE was assessed by sulforhodamine B, clonogenic, and Ki-67 assays. Flow cytometry was employed to examine the cell cycle, production of intracellular reactive oxygen species (ROS), cell-surface phosphatidylserine, and change in mitochondrial membrane potential. LMPE exhibited a high level of total phenolic content and antioxidant activity. The mean maximal inhibitory concentration values of LMPE at 48 h of exposure were 43 and 29 mg/mL for SW480 and SW620, respectively. In the SW480 and SW620 cell lines, LMPE at 50 mg/mL and 48 h of exposure induced an increase in intracellular ROS, cell cycle arrest in the G2/M phase, and probably, apoptotic processes without mitochondrial depolarization. LMPE had an antiproliferative capacity against the human colorectal cancer cell lines SW480 and SW620. These results highlight the chemopreventive potential of LMPE in colorectal cancer treatments.
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Affiliation(s)
- Gustavo Argenor Lozano-Casabianca
- School of Nutrition and Dietetics, University of Antioquia, Medellín 050010, Colombia,
Correspondence to Gustavo Argenor Lozano-Casabianca, E-mail:
| | - Sandra Sulay Arango-Varela
- Faculty of Exact and Applied Sciences, Instituto Tecnológico Metropolitano (ITM)-Institución Universitaria, Medellín 050034, Colombia
| | - Johanny Aguillón-Osma
- Faculty of Science of Education, The University of Quindío, Armenia 630004, Colombia
| | - María Alejandra Llano-Ramírez
- Faculty of Exact and Applied Sciences, Instituto Tecnológico Metropolitano (ITM)-Institución Universitaria, Medellín 050034, Colombia
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Skåra T, Løvdal T, Skipnes D, Nwabisa Mehlomakulu N, Mapengo CR, Otema Baah R, Emmambux MN. Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2148688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Torstein Skåra
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Trond Løvdal
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | - Dagbjørn Skipnes
- Department of Processing Technology, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research, Stavanger, Norway
| | | | | | - Rose Otema Baah
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
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Zongo PA, Khalloufi S, Mikhaylin S, Ratti C. Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango. Foods 2022; 11:foods11172551. [PMID: 36076739 PMCID: PMC9455069 DOI: 10.3390/foods11172551] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022] Open
Abstract
Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain. In this present study, pretreatments of freeze-thawing (freezing at −36 °C for 2 weeks and thawing at 4 °C for 24 h) and pulsed electric field (1 kV/cm, 10 and 30 pulse numbers), were applied to mango 1 cm-thickness slices prior to osmotic dehydration conducted at 40 °C for 4 h. Three different 60 °Brix agave syrup solutions with or without added polysaccharides (inulin or xanthan gum) were used in the osmotic dehydration operation. Water loss (WL), sugar gain (SG) and microstructure images were used to compare the effects of pretreatments on mango osmotic dehydration efficiency. Results indicated that pulsed electric field (PEF) pretreatment increased slightly WL during osmotic dehydration, contrary to freeze-thawing (F-T), which for most cases led to a decrease. As for solids uptake, due to higher damage induced by F-T to mango tissue, SG was higher than for fresh and PEF pretreated mangoes. Using xanthan gum as additive to agave syrup solution, helped to decrease sugar uptake in frozen-thawed mango due to an increase in solution viscosity. A similar WL/SG ratio was obtained with frozen-thawed mango in solution with xanthan gum. Therefore, in the case of frozen-thawed mango, it is recommended to use an osmotic solution with high viscosity to obtain low sugar uptake in the final product. The novelty of this contribution is twofold: (i) using pretreatments (F-T or PEF) to minimize sugar uptake during osmotic dehydration, and (ii) using agave syrup with added polysaccharides to enrich final product with inulin.
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Affiliation(s)
- Pingdwendé Assana Zongo
- Food Science Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Seddik Khalloufi
- Soils and Agri-Food Engineering Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Sergey Mikhaylin
- Food Science Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Cristina Ratti
- Soils and Agri-Food Engineering Department, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada
- Correspondence: ; Tel.: +1-418-656-2131; Fax: +1-418-656-3723
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9
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de Medeiros RAB, da Silva Júnior EV, Barros ZMP, da Silva JHF, Brandão SCR, Azoubel PM. Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods. Food Res Int 2022; 158:111539. [DOI: 10.1016/j.foodres.2022.111539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/06/2022] [Accepted: 06/17/2022] [Indexed: 11/24/2022]
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Guemouni S, Mouhoubi K, Brahmi F, Dahmoune F, Belbahi A, Benyoub C, Adjeroud‐Abdellatif N, Atmani K, Bakhouche H, Boulekbache‐Makhlouf L, Madani K. Convective and microwave drying kinetics and modeling of tomato slices, energy consumption, and efficiency. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Sara Guemouni
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khokha Mouhoubi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Fatiha Brahmi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Farid Dahmoune
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira Bouira Algeria
| | - Amine Belbahi
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Département de Microbiologie et Biochimie, Faculté des Sciences University of M'sila M'sila Algeria
| | - Cylia Benyoub
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Nawel Adjeroud‐Abdellatif
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Karim Atmani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hicham Bakhouche
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre de recherche en technologie agro‐aimentaire, route de TargaOuzemour Bejaia Algeria
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Mouhoubi K, Boulekbache‐Makhlouf L, Madani K, Palatzidi A, Perez‐Jimenez J, Mateos‐Aparicio I, Garcia‐Alonso A. Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15670] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Khokha Mouhoubi
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia 06000 Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia 06000 Algeria
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia 06000 Algeria
- Centre de recherche en technologie agro‐alimentaire Route de targua‐ouzemour Bejaia 06000 Algeria
| | - Anastasia Palatzidi
- Department of Metabolism and Nutrition Institute of Food Science, Technology and Nutrition (ICTAN‐CSIC) José Antonio Novais 10 Madrid 28040 Spain
| | - Jara Perez‐Jimenez
- Department of Metabolism and Nutrition Institute of Food Science, Technology and Nutrition (ICTAN‐CSIC) José Antonio Novais 10 Madrid 28040 Spain
| | - Inmaculada Mateos‐Aparicio
- Department of Nutrition and Food Science Facultad de Farmacia Universidad Complutense de Madrid Plaza de Ramón y Cajal, s/n Madrid 28040 Spain
| | - Alejandra Garcia‐Alonso
- Department of Nutrition and Food Science Facultad de Farmacia Universidad Complutense de Madrid Plaza de Ramón y Cajal, s/n Madrid 28040 Spain
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Diop A, Méot JM, Léchaudel M, Chiroleu F, Ndiaye ND, Mertz C, Cissé M, Chillet M. Impact of Special Drying Schemes on Color Stability of Mangoes with Different Maturity Degrees. Foods 2022; 11:foods11050656. [PMID: 35267289 PMCID: PMC8909022 DOI: 10.3390/foods11050656] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 02/16/2022] [Accepted: 02/21/2022] [Indexed: 02/02/2023] Open
Abstract
A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfite-free mango slices from heterogeneous raw material due to variable maturity degrees of mangoes. Drying procedures with various temperature/humidity/duration combinations were performed to analyze their effects on the color of natural dried mangoes according to the degree of fruit maturity. They were dried at an air speed of 1.0 m/s for 5 h according to 3 schemes: standard drying (SD) at 60 °C and 30% RH; wet drying (WD) for 1 h at 60 °C and 60% RH, followed by 4 h SD; and finally, hot drying (HD) for 4 h SD, followed by 1 h at 80 °C and 30% RH. The color of the mango slices was analyzed before and after drying. SD preserves the color of fresh mangoes very well, whatever their maturity stage. A relatively slow drying onset corresponding to WD has a highly adverse impact, which becomes greater as the degree of maturity increases. There is already significant browning on mangoes with near-optimum quality (L* = 75; H* = 92). Applying high temperature at the end of the drying procedure (HD) for 20% of the time has a more limited adverse impact with immature mangoes that are the most sensitive. Linear regressions were assessed to represent the relationships of color differences between drying schemes according to mango maturity degrees. These statistical models showed a significant increase in color degradation in the case of WD and a decrease in color differences in the case of HD with the advance in fruit maturity.
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Affiliation(s)
- Alioune Diop
- CIRAD, UMR QualiSud, 7, Chemin de l’IRAT, La Réunion, 97410 Saint-Pierre, France;
- ITA, Route des Pères Maristes, Hann-Dakar BP-2765, Senegal; (N.D.N.); (C.M.)
- CIRAD, UMR QualiSud, 34398 Montpellier, France;
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
- Correspondence: ; Tel.: +33-766-368-258
| | - Jean-Michel Méot
- CIRAD, UMR QualiSud, 34398 Montpellier, France;
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
| | - Mathieu Léchaudel
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
- CIRAD, UMR QualiSud, Guadeloupe, 97130 Capesterre-Belle-Eau, France
| | - Frédéric Chiroleu
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
- CIRAD, UMR PVBMT, 7 Chemin de l’IRAT, La Réunion, 97410 Saint-Pierre, France
| | | | - Christian Mertz
- ITA, Route des Pères Maristes, Hann-Dakar BP-2765, Senegal; (N.D.N.); (C.M.)
- CIRAD, UMR QualiSud, 34398 Montpellier, France;
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
| | - Mady Cissé
- Laboratoire d’Electrochimie et des Procédés Membranaires (LEPM), ESP-UCAD, Dakar 10200, Senegal;
| | - Marc Chillet
- CIRAD, UMR QualiSud, 7, Chemin de l’IRAT, La Réunion, 97410 Saint-Pierre, France;
- Qualisud, Univ Montpellier, CIRAD, Institut Agro, Avignon Université, Univ de La Réunion, 34398 Montpellier, France; (M.L.); (F.C.)
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Sarkar T, Bharadwaj KK, Salauddin M, Pati S, Chakraborty R. Phytochemical Characterization, Antioxidant, Anti-inflammatory, Anti-diabetic properties, Molecular Docking, Pharmacokinetic Profiling, and Network Pharmacology Analysis of the Major Phytoconstituents of Raw and Differently Dried Mangifera indica (Himsagar cultivar): an In Vitro and In Silico Investigations. Appl Biochem Biotechnol 2022; 194:950-987. [PMID: 34591254 DOI: 10.1007/s12010-021-03669-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 09/03/2021] [Indexed: 01/15/2023]
Abstract
Mango (Himsagar cultivar) is a high moisture-bearing seasonal fruit and cultivated in a wide range of the world. Mango pulp is generally preserved by sun drying. In recent days, industries are using hot-air oven, freeze, and microwave drying for mango leather (dried mango pulp in the sheet like texture) processing. Here, all these four drying methods were studied to determine the effect of drying on mango leather processing. RP-HPLC and FTIR were studied for analysis of polyphenol profile and predominant functional groups in raw and processed samples. The phytochemical analysis and medicinal properties (antioxidant, anti-diabetic, and anti-inflammatory activity) of all five mango samples were studied. The bioinformatics approach was studied to evaluate the bioactive potential of the phytochemicals derived from the samples. Freeze-dried mango leather was found to be the highest in DPPH (74.23%) and Superoxide (66.04%) activity, though raw mango pulp was observed with the highest H2O2 activity (73.24%). Gallic acid was the predominant phenolic acid present in all five samples and it was maximum in the case of freeze-dried sample (2.76 ± 0.04 mg/100 g MD). On the other hand, quercetin was the predominant flavonoid, it was found maximum for freeze-dried sample (3.93 ± 0.21 mg/100 g MD).
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India.
- Malda Polytechnic, West Bengal State Council of Technical Education, Malda, 732102, Govt. of West Bengal, India.
| | - Kaushik Kumar Bharadwaj
- Department of Bioengineering and Technology, Gauhati University, Guwahati, 781014, Assam, India
| | - Molla Salauddin
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India
- MMM Govt. Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, Nadia, 741156, India
| | - Siddhartha Pati
- SIAN Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, 756001, Odisha, India
- Department of Biotechnology, Academy of Management and Information Technology, Khordha, 752057, Odisha, India
| | - Runu Chakraborty
- Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Kolkata, 700032, India.
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14
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Catalase Activity in Hot-Air Dried Mango as an Indicator of Heat Exposure for Rapid Detection of Heat Stress. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The growing market for dried fruits requires more attention to quality parameters. Mango and other tropical fruits are commonly dried at temperatures ranging from 40 °C to 80 °C. Convincing evidence suggests that the nutritional quality of dried fruits is best preserved when dried at low temperatures ≤50 °C, whereas increasing drying temperatures lead to the degradation of the most valuable nutrients inside the fruit. Currently, there is no system or direct measurement method that can assist in identifying the quality deterioration of dried fruits caused by excessive heat exposure during drying. From this perspective, the activity of the heat-sensitive enzyme ‘catalase’ was used for the first time to evaluate and compare mango slices dried at 40 °C, 60 °C and 80 °C. Various methods, including direct and indirect flotation tests and spectrophotometric measurements, were explored to measure the residual catalase activity in the dried samples. Results showed that the spectrophotometry and indirect flotation test produced the best results, revealing a significant difference (p < 0.05) in the catalase activity of mango slices dried at 40 °C, 60 °C and 80 °C, which the direct-dried mango flotation test failed to predict. Furthermore, this study demonstrates the potential applicability of catalase activity to indicate heat stress in dried mango slices processed at different temperatures.
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15
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Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7499994] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
In this study, production of instant beverage powder by the foam-mat drying method (foam-mat freeze- and hot-air drying) from red beetroot, quince fruit, and cinnamon extracts without and with maltodextrin (MD) (0%, 10%, 20%, and 30%) were investigated. The results showed that an increase in the MD level has led to a decrease in the moisture content of powders. Drying method and MD concentration had a significant effect on rehydration time, color, and total phenolic content (
). Foam-mat hot-air-dried powder containing 20% MD had a good flowability. According to the statistical analysis, MD content had a more significant effect on the antioxidant activity of powders than the drying method (
). The total phenolic content of foam-mat hot-air-dried powders was higher than that of foam-mat freeze-dried powders. Based on the results, the produced powder containing 20% MD via foam-mat hot-air drying (60°C) was the optimum sample.
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16
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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods 2021; 10:foods10123151. [PMID: 34945702 PMCID: PMC8702150 DOI: 10.3390/foods10123151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/01/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.
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17
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Bai J, Zhang L, Cai J, Wang Y, Tian X. Laser light backscattering image to predict moisture content of mango slices with different ripeness during drying process. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jun‐Wen Bai
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Lu Zhang
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Jian‐Rong Cai
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Yu‐Chi Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Xiao‐Yu Tian
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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18
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Effect of microwave, infrared, and convection hot-air on drying kinetics and quality properties of okra pods. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0125] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Okra pods were dried using the following drying regimes; microwave (MWD), infrared (IRD) and convective hot-air drying (CHD). The objective of this investigate was to report the influences of drying methods on okra quality under different drying conditions. Data analysis showed that rehydration ratio and colour change increased with increase in drying air temperature and air velocity while specific energy consumption and shrinkage ratio decreased with increase in drying air temperature under (CHD). The rehydration ratio and colour of dried okra increased with increase in both infrared intensity but it also increased with a decrease in air velocity under (IRD). In the MWD method, drying time, specific energy consumption and shrinkage ratio decreased with increases in microwave power while the rehydration ratio and colour increased. Optimum drying period, specific energy consumption, colour, shrinkage and rehydration ratio were obtained for microwave drying. The model of Midilli et al. is the greatest for describing the drying curves of okra under all the drying processing conditions.
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19
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Effect of Hot-Air Convective Drying on Activity Retention of Amylase and Invertase in Dried Mango of Varieties Sindri, SB Chaunsa, and Tommy Atkins. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11156964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Recently, fruit-drying industries are showing great interest in producing dry fruits that preserve a high enzyme content. Therefore, this study aimed to investigate the effect of hot-air convective drying on activity retention of amylase and invertase in dried mango of varieties Sindri, Samar Bahisht (SB) Chaunsa, and Tommy Atkins. Convection drying was conducted under over-flow mode at five temperatures (40, 50, 60, 70, and 80 °C), two air velocities (1.0 and 1.4 m s−1), and constant specific humidity of 10 g kg−1 dry air. The enzymatic degradation data were fitted to the first-order reaction kinetics model, in which the temperature dependence of the rate constant is modelled by the Arrhenius-type relationship. Results showed that the maximum amylase and invertase activity for dried mango of all three varieties was best preserved in samples dried at a temperature of 80 °C and an air velocity of 1.4 m s−1. In contrast, a lower drying temperature and an air velocity of 1.0 m s−1 contributed to a significant decrease (p < 0.05). Exploration of different temperatures and air velocities to save amylase and invertase in dried mango is useful from an industrial point of view, as mango can be a natural dietary source of digestive enzymes to improve digestion.
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20
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Jha P, Meghwal M, Prabhakar PK. Microwave drying of banana blossoms (
Musa acuminata
): Mathematical modeling and drying energetics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15717] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Pooja Jha
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Murlidhar Meghwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
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21
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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.
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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
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22
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Impact of Preharvest and Postharvest on Color Changes during Convective Drying of Mangoes. Foods 2021; 10:foods10030490. [PMID: 33668826 PMCID: PMC7996146 DOI: 10.3390/foods10030490] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/14/2021] [Accepted: 02/22/2021] [Indexed: 01/16/2023] Open
Abstract
The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. ‘Cogshall’ and cv. ‘Kent’ variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.
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23
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Wojdyło A, Lech K, Nowicka P. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. Molecules 2020; 25:molecules25235521. [PMID: 33255650 PMCID: PMC7728151 DOI: 10.3390/molecules25235521] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/22/2020] [Accepted: 11/23/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.
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Affiliation(s)
- Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
- Correspondence: ; Tel.: +48-7132057706
| | - Krzysztof Lech
- Institute of Agricultural Engineering, 37/41 Chełmońskiego Street, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, 37 Chełmońskiego Street, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
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24
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Effect of Heat Exposure on Activity Degradation of Enzymes in Mango Varieties Sindri, SB Chaunsa, and Tommy Atkins during Drying. Molecules 2020; 25:molecules25225396. [PMID: 33218167 PMCID: PMC7698818 DOI: 10.3390/molecules25225396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/15/2020] [Accepted: 11/17/2020] [Indexed: 12/02/2022] Open
Abstract
Mango has been described as a valuable source of nutrients and enzymes that are beneficial to human health. Drying at different temperatures not only affects the nutritional properties but can also contribute to the degradation of valuable enzymes in dried fruit. The novelty of this paper is to investigate the quality of hot air dried mango in terms of activity retention of the heat-sensitive enzymes (HSE). For this, HSE was first screened in fresh mango flesh of the variety Samar Bahisht (SB) Chaunsa. Later, the combined effect of different drying temperatures (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) and air velocities (1.0 ms−1 and 1.4 ms−1) on the activity retention of HSE in dried mango slices of the varieties Sindri, SB Chaunsa, and Tommy Atkins were investigated. The results showed that the drying temperature had a significant impact on the degradation of HSE, while at the same time some influence of the air velocity was also observed. Drying at 40 °C and an air velocity of 1.4 ms−1 retained more HSE compared to those samples dried at higher temperatures. The least retention of HSE was found in samples dried at 80 °C.
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25
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Lammerskitten A, Shorstkii I, Parniakov O, Mykhailyk V, Toepfl S, Rybak K, Dadan M, Nowacka M, Wiktor A. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14973] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State University of Technology Krasnodar Russia
| | - Oleksii Parniakov
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany
| | - Viacheslav Mykhailyk
- Institute of Engineering Thermal Physics National Academy of Sciences of Ukraine Kyiv Ukraine
| | - Stefan Toepfl
- Elea Vertriebs‐ und Vermarktungsgesellschaft mbH Quakenbrück Germany
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences Warsaw University of Life Sciences (WULS‐SGGW) Warsaw Poland
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26
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Gopinathan M, Yusof YA, Pui LP. Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” (
Artocarpus Integer
L.) powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14966] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Mhoneswari Gopinathan
- Department of Food Science with Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Selangor Malaysia
- Laboratory of Halal Services Halal Products Research Institute Universiti Putra Malaysia Selangor Malaysia
| | - Liew Phing Pui
- Department of Food Science with Nutrition Faculty of Applied Sciences UCSI University Kuala Lumpur Malaysia
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27
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KRIAA K, NASSAR AF. Study of gala apples (Malus pumila) thin-layer microwave drying: drying kinetics, diffusivity, structure and color. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.26420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Karim KRIAA
- Al Imam Mohammad Ibn Saud Islamic University, Saudi Arabia; University of Gabes, Tunisia
| | - Ahmed Fayez NASSAR
- Al Imam Mohammad Ibn Saud Islamic University, Saudi Arabia; Cairo University, Egypt
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28
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Best I, Casimiro-Gonzales S, Portugal A, Olivera-Montenegro L, Aguilar L, Muñoz AM, Ramos-Escudero F. Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits. Heliyon 2020; 6:e05209. [PMID: 33088964 PMCID: PMC7566103 DOI: 10.1016/j.heliyon.2020.e05209] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 06/01/2020] [Accepted: 10/07/2020] [Indexed: 11/09/2022] Open
Abstract
Mauritia flexuosa L.f. is a palm tree which presents great morphological variability (morphotypes), represented mainly by the mesocarp color of its fruits. The objective of the study was to characterize the physicochemical and antioxidant properties of three morphotypes of Mauritia flexuosa L.f. (“Yellow”, “Colour” and “Shambo”) of greater economic importance in the Peruvian Amazon. “Shambo” showed a significantly high content of bioactive compounds (total phenolics, flavonoids and carotenoids) and DPPH radical scavenging activity compared to the “Yellow” and “Colour” morphotypes (p ≤ 0.05). There was a significant correlation between DPPH radical scavenging activity and total phenolics, flavonoids and carotenoids (p ≤ 0.01). Furthermore, milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. have been shown to be a good source of bioactive compounds for use in the food industry. The milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. showed higher lightness (L∗) and yellowness (b∗).
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Affiliation(s)
- Ivan Best
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru.,Grupo de Ciencia, Tecnología e Innovación en Alimentos, Universidad San Ignacio de Loyola, Av. La Fontana 550, 15024 Lima, Peru
| | - Sandra Casimiro-Gonzales
- Instituto de Ciencias de los Alimentos y Nutrición (ICAN USIL), Universidad San Ignacio de Loyola, Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacámac, Lima, Peru
| | - Alan Portugal
- Instituto de Ciencias de los Alimentos y Nutrición (ICAN USIL), Universidad San Ignacio de Loyola, Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacámac, Lima, Peru
| | - Luis Olivera-Montenegro
- Grupo de Ciencia, Tecnología e Innovación en Alimentos, Universidad San Ignacio de Loyola, Av. La Fontana 550, 15024 Lima, Peru
| | - Luis Aguilar
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru.,Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 750, 15024 Lima, Peru
| | - Ana María Muñoz
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutracéuticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru.,Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 750, 15024 Lima, Peru
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29
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IZLI N, POLAT A. Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.04518] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Mounir S, Téllez-Pérez C, Sunooj KV, Allaf K. Texture and color characteristics of swell-dried ready-to-eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process. J Texture Stud 2019; 51:276-289. [PMID: 31292962 DOI: 10.1111/jtxs.12468] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 06/10/2019] [Accepted: 06/18/2019] [Indexed: 11/28/2022]
Abstract
In this work, development of ready-to-eat snacks from Zaghloul date using swell-drying process was studied. Pre-dried Zaghloul date samples having 12% water content on dry basis were textured by instant controlled pressure drop technique (DIC) at different operative parameters, saturated steam pressure (p) and processing time (t), ranged from 0.2 to 0.6 MPa and from 9 to 35 s, respectively. The effect of these operative parameters on texture, color, and sensory characteristics of swell-dried (SD) Zaghloul date snacks were determined and optimized through the response surface methodology. Textural (expansion ratio, hardness, springiness, cohesiveness, and chewiness) and color (L*, a*, b*, C*, and ΔE*) characteristics were significantly affected by the operative parameters of DIC. The optimized textural characteristics was identified for SD Zaghloul date at p = 0.6 MPa and t = 22 s with slight yellowness, while the best color properties were observed for texturing conditions of p = 0.2 MPa and t = 22 s. The expansion ratio εr was then 46% higher and the hardness was 262% lower for SD than airflow-dried date. Instrumental analysis such as texture profile analysis and Hunter's Lab color analyzer could be used to describe the texture and color changes occurred during food drying. Beside these analyses, the expansion ratio could be used to describe the texture as well. Swell-drying process, an alternative drying process, is defined as DIC-assisted hot air drying. The thermo-mechanical effects of DIC are mainly induced by the abrupt pressure drop toward a vacuum after short-time treatment (9-35 s) by saturated steam pressure (0.2 up to 0.6 MPa). The abrupt pressure drop rate induces an autovaporization of product's water immediately decreasing the product's temperature allowing it to cross the glass transition Tg border. The impact of DIC operative parameters on Zaghloul date could be observed through the expansion ratio, and the textural characteristics (hardness HA, springiness SP, cohesiveness CO, and chewiness CH).
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Affiliation(s)
- Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.,University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France
| | - Carmen Téllez-Pérez
- University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France.,Instituto Tecnológico y de Estudios Superiores de Monterrey. Campus Querétaro. Cátedra de Biotecnología Agroalimentaria, Querétaro, Mexico
| | - Kappat V Sunooj
- Department of Food Science and Technology, Pondicherry University, Pondicherry, India
| | - Karim Allaf
- University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle, France
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Lasekan O, Yap SP. Characterization of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1485748] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Ola Lasekan
- Department of Food Technology, University Putra Malaysia, Serdang, Malaysia
| | - Siew Peng Yap
- Department of Food Technology, University Putra Malaysia, Serdang, Malaysia
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32
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Sehrawat R, Nema PK, Kaur BP. Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.012] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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