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Câmpean ȘI, Beșchea GA, Vuțoiu BG, Tăbăcaru MB, Năstase G. A comparison of raspberry freezing-damage during preservation in isochoric and isobaric conditions. Front Nutr 2024; 11:1439726. [PMID: 39135551 PMCID: PMC11317443 DOI: 10.3389/fnut.2024.1439726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Accepted: 07/16/2024] [Indexed: 08/15/2024] Open
Abstract
Introduction Fruits are perishable, thus it's crucial to have an efficient preservation technique that can increase storage time while keeping physical quality and nutritional attributes in order to avoid wastage. The majority of methods for long-term storage require refrigeration. Methods In this investigation, we assess the viability of isochoric freezing as a different technique of raspberry (Rubus idaeus L.) preservation. Raspberries were subjected to different storage conditions: isochoric freezing at -4°C, conventional isobaric settings at +3°C (refrigerator), -21°C (freezer), and -4°C with a trehalose solution in a plastic bag. The study assessed changes in weight loss, visual appearance, color, hardness, °Brix values, and pH over a seven-day period. Results Key findings reveal that raspberries subjected to isochoric freezing below the freezing point of water experienced minimal weight loss after seven days. Visual appearance, color, hardness, °Brix values, and pH were comparable to fresh raspberries, indicating minimal alteration. Discussion These results suggest that isochoric freezing shows potential as a preservation method that maintains the physical and chemical properties of raspberries similar to fresh fruit. Implementing diverse preservation techniques tailored to raspberries may contribute to environmental sustainability by reducing food wastage and the associated environmental impact.
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Affiliation(s)
| | | | | | | | - Gabriel Năstase
- Department of Building Services, Faculty of Civil Engineering, Transilvania University of Brasov, Brasov, Romania
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Petronilho S, Coimbra MA, Passos CP. Quality Characteristics of Raspberry Fruits from Dormancy Plants and Their Feasibility as Food Ingredients. Foods 2023; 12:4443. [PMID: 38137248 PMCID: PMC10742829 DOI: 10.3390/foods12244443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/05/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
The raspberry (Rubus idaeus L.) is a soft red fruit consumed worldwide due to its bitter-sweet taste and phenolics-associated health benefits. During plant dormancy, raspberry fruits are discarded. However, this work hypothesised that these fruits have the chemical quality to be valorised, which would mitigate their waste if adequately stabilised. This can be achieved by drying. The Pacific Deluxe and Versailles varieties were dried by freeze- and convective-drying (30 °C and 40 °C). The freeze-dried fruits preserved their colour, drupelets structure, and phenolic content. Convective-drying promoted a significant fruit darkening, which was more evident at 30 °C due to the longer drying process, and a loss of drupelets structure. Both temperatures promoted a similar decrease in phenolic content, as determined by HPLC, although the ABTS●+ antioxidant activity at 40 °C was lower (IC50 = 9 compared to 13 μg AAE/mg dry weight). To incorporate dried raspberries into muffin formulations, while keeping their red colour, it was necessary to change the raising agent from sodium bicarbonate to baker's yeast. Sensory analysis by a non-trained panel revealed good acceptance, showing that fresh or dried raspberry fruits from dormancy had suitable characteristics for use as food ingredients.
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Affiliation(s)
- Sílvia Petronilho
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Manuel A. Coimbra
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Cláudia P. Passos
- Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
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Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste. Foods 2022; 11:3232. [PMCID: PMC9601403 DOI: 10.3390/foods11203232] [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] [Indexed: 11/17/2022] Open
Abstract
Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including ‘European red’, ‘DNS9’, ‘Bulgaskc’, ‘Canby’ and ‘Samodiva’ were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.
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Impact of Gum Arabic Coating Pretreatment on Quality Attributes of Oven-Dried Red Raspberry (Rubus idaeus L.) Fruit. Processes (Basel) 2022. [DOI: 10.3390/pr10081629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The present study evaluated the effect of gum arabic (GA) edible coating pretreatment on the quality of dried red raspberries. Red raspberries were independently pretreated with varied concentrations of GA (3, 5, and 10% (w/v) by dipping for 2 min before oven-drying at 60 °C until the moisture content was below 8% (18–24 h). Raspberries dipped in distilled water were used as the control samples. Quality attributes including colour, moisture content, water activity (aw), hardness, hygroscopicity, rehydration capacity, total soluble solids (TSS), titratable acidity (TA), pH, anthocyanin composition, ascorbic acid (AA) content, total phenolic content (TPC), antioxidant activity, peroxidase (POD), and polyphenol oxidase (PPO) enzyme activity were investigated. GA pretreatment of the raspberries improved the aw (lower), hardness (lower), TSS, TSS/TA ratio, BrimA, AA content, and TPC, whilst it significantly (p < 0.05) reduced the colour properties (redness, chroma, hue angle, and total colour differences) and the total anthocyanin content when compared with the control samples. The DPPH radical scavenging activity, POD, and PPO enzymes residual activities were not significantly (p > 0.05) affected by GA pretreatment. Five different types of anthocyanins, including cyanidin dihexoside, cyanidin 3-O-galactoside, cyanidin 3-O-glucosyl-rutinoside, and cyanidin 3-O-rutinoside were identified and quantified with cyanidin dihexoside being the primary anthocyanin, varying from 951.18–1053.70 µg/g DM. GA pretreatment of raspberries between 3 and 5% could result in improved physicochemical, antioxidant properties and minimum loss of anthocyanins.
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Tekin Cakmak ZH, Kayacan Cakmakoglu S, Avcı E, Sagdic O, Karasu S. Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zeynep Hazal Tekin Cakmak
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Selma Kayacan Cakmakoglu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Esra Avcı
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
| | - Salih Karasu
- Faculty of Chemical and Metallurgical Engineering Department of Food Engineering Yildiz Technical University Istanbul Turkey
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Ma W, Feng S, Zhao W, Xue L, Shen L, Zheng X. Formation of texture quality of raspberry snack under microwave puffing. J Texture Stud 2021; 53:242-254. [PMID: 34817884 DOI: 10.1111/jtxs.12646] [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: 07/22/2021] [Revised: 10/08/2021] [Accepted: 11/15/2021] [Indexed: 11/29/2022]
Abstract
Raspberry snack, as a novel berry product, has rich favor and high crisp taste, where controllable texture quality is conducive to the palatability of the snack. Determinative factors of microwave puffing in microwave intensity and duration and key property of material in Young's modulus were introduced to investigate the formation of texture quality of berry snack under microwave puffing. The results indicate that the microwave intensity has negative correlation with Young's modulus of raspberry chips, which causes the more porosity inside under microwave puffing. Reasonable Young's modulus of raspberry chips enhances the interior porosity and exterior expansion volume of raspberry snack due to the water vapor wrapped other than escaped. The greater microwave intensity results in the higher volume expansion of raspberry chips, in which the great volume expansion from porous pores structure confers moderate hardness. In microwave puffing, the formation of hardness and crispness of raspberry snack depend on microwave puffing parameters, leading to high temperature and great dehydration rate in quick puffing duration, in addition to Young's modulus of raspberry chips, where high dehydration rate accelerates water removal inside raspberry chips to form a harder texture with decreasing springiness, whereas low dehydration rate leads to the gentle change of springiness. Raspberry snack with uniform internal pores and regular shape forming desirable texture may be achieved under the microwave intensity of 7.5 W/g and the puffing duration of 6 min. This study indicates that high-quality raspberry snack may be achieved via controlling heating rate in microwave puffing.
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Affiliation(s)
- Wenyu Ma
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Shaoxuan Feng
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Wei Zhao
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Liangliang Xue
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Liuyang Shen
- College of Engineering, Northeast Agricultural University, Harbin, China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, Harbin, China
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Quintanilla A, Zhang H, Powers J, Sablani SS. Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02599-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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LEI Y, CHEN J, ZHANG Z, DENG X. Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.37020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Yongdong LEI
- Food College, Shihezi University, China; Xinjiang Academy of Agricultural and Reclamation Science, China
| | | | - Zhenghong ZHANG
- Xinjiang Academy of Agricultural and Reclamation Science, China
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Influences of Postharvest Storage and Processing Techniques on Antioxidant and Nutraceutical Properties of Rubus idaeus L.: A Mini-Review. HORTICULTURAE 2020. [DOI: 10.3390/horticulturae6040105] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The growth of agricultural mechanization has promoted an increase in raspberry production, and for this reason, the best postharvest storage and processing techniques capable of maintaining the health beneficial properties of these perishable berry fruits have been widely studied. Indeed, raspberries are a rich source of bioactive chemical compounds (e.g., ellagitannins, anthocyanins, and ascorbic acid), but these can be altered by postharvest storage and processing techniques before consumption. Although there are clear differences in storage times and techniques, the content of bioactive chemical compounds is relatively stable with some minor changes in ascorbic acid or anthocyanin content during cold (5 °C) or frozen storage. In the literature, processing techniques such as juicing or drying have negatively affected the content of bioactive chemical compounds. Among drying techniques, hot air (oven) drying is the process that alters the content of bioactive chemical compounds the most. For this reason, new drying technologies such as microwave and heat pumps have been developed. These novel techniques are more successful in retaining bioactive chemical compounds with respect to conventional hot air drying. This mini-review surveys recent literature concerning the effects of postharvest storage and processing techniques on raspberry bioactive chemical compound content.
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Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties. Foods 2019; 8:foods8070251. [PMID: 31336726 PMCID: PMC6679197 DOI: 10.3390/foods8070251] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 06/28/2019] [Accepted: 07/04/2019] [Indexed: 01/06/2023] Open
Abstract
Raspberries are one of Serbia's best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim was to evaluate convective drying as an alternative to freeze-drying due to better accessibility, simplicity, and cost-effectiveness of Polana raspberries and compare it to a freeze-drying. Three factors were in experimental design: air temperature (60, 70, and 80 °C), air velocity (0,5 and 1,5 m · s-1), and state of a product (fresh and frozen). Success of drying was evaluated with several quality criteria: shrinkage (change of volume), color change, shape, content of L-ascorbic acid, total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. A considerable influence of convective drying on color changes was not observed, as ΔE was low for all samples. It was obvious that fresh raspberries had less physical changes than frozen ones. On average, convective drying reduced L-ascorbic acid content by 80.00-99.99%, but less than 60% for other biologically active compounds as compared to fresh raspberries. Convective dried Polana raspberry may be considered as a viable replacement for freeze-dried raspberries.
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