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Chen P, Bao H, Jiang M, Zhu W, Zhao Y, Zhang R, Zhu K. Effect of hot-air drying on drying characteristics and quality of tiger nut. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39183171 DOI: 10.1002/jsfa.13824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 07/25/2024] [Accepted: 08/05/2024] [Indexed: 08/27/2024]
Abstract
BACKGROUND The delayed drying of newly harvested tiger nuts can lead to mold and rancidity. Timely drying is therefore important. However, few studies have analyzed the impact of hot-air drying on the quality of tiger-nut oil and starch, making it essential to establish optimal drying conditions. RESULTS The results showed that the drying temperature was the most important factor affecting the drying speed, followed by drying airflow rate and loading capacity. A logarithmic model can describe the hot-air drying process of tiger nuts. The oil yield of tiger nut was highest after drying at 60 °C, reaching 22.40%. Meanwhile, the starch extracted from after drying at 60 °C had the highest solubility and expansion rate, 4.77% and 9.74%, respectively. Starch has the highest viscosity after drying at 70 °C, and it forms gel easily after aging. CONCLUSION High-quality tiger nuts should be produced under optimal conditions: a hot-air drying temperature of 60 °C, an airflow rate of 1.0 m s-1, and a loading capacity of 100 g. The results of this study have practical implications for the effective drying of tiger nuts. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Pengxiao Chen
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
| | - Han Bao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
| | - Mengmeng Jiang
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
| | - Wenxue Zhu
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
| | - Yating Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
| | - Runyang Zhang
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
| | - Kaihao Zhu
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, China
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Zhao W, Xu Y, Kim J, Lee JW, Jung MY, Moon B. Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper ( Capsicum annuum L.). Food Sci Biotechnol 2024; 33:2323-2331. [PMID: 39145123 PMCID: PMC11319575 DOI: 10.1007/s10068-024-01623-y] [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: 05/02/2024] [Revised: 05/29/2024] [Accepted: 06/04/2024] [Indexed: 08/16/2024] Open
Abstract
Red bell pepper (Capsicum annuum L.) is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling (IR) were used to cook red bell peppers at different temperatures (170, 180, 190, and 200 °C). Changes in the total phenolic content, ascorbic acid content, antioxidant activity, and sugar and acrylamide content in red bell peppers were evaluated before and after cooking. The total phenolic and ascorbic acid contents decreased significantly after cooking (p < 0.05). Among the three evaluated methods, OV-cooked red bell peppers exhibited the highest antioxidant activity. The acrylamide content showed the lowest levels in OV 170 °C (93.67 ± 3.22 μg/kg dw) and the highest in AF 200 °C (1985.38 ± 76.39 μg/kg dw) samples. Compared to the AF and IR methods, OV was identified as the best way to preserve the antioxidant activity of red bell peppers while reducing acrylamide production. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-024-01623-y.
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Affiliation(s)
- WanTing Zhao
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
| | - YangJian Xu
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
| | - JeongYeon Kim
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
| | - Jo-Won Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
| | - Mun Yhung Jung
- Department of Food Science and Biotechnology, Woosuk University, Samnye, Wanju, Jeonbuk 55338 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
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Nafisah N, Syamsiana IN, Putri RI, Kusuma W, Sumari ADW. Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer. MethodsX 2024; 12:102580. [PMID: 38322137 PMCID: PMC10844861 DOI: 10.1016/j.mex.2024.102580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Accepted: 01/22/2024] [Indexed: 02/08/2024] Open
Abstract
BACKGROUND Indonesia is one of the coffee producers ranked third in the world in the supply of coffee beans. To maintain competitiveness international market, it is necessary to maintain and improve the quality of coffee beans. OBJECTIVE One crucial aspect of maintaining the quality of coffee beans is maintaining the moisture content of green coffee beans. One of the water content settings is using the drying method. While traditional drying methods often experience weather and long-time constraints. RESULTS This study designed an innovative coffee bean dryer based on fuzzy logic to overcome the problem. This system uses temperature control with Mamdani's fuzzy logic control interference algorithm, input and delta errors, and output percentage valve opening. This method achieved a moisture content following SNI standards of 12% and a 0.00015% / s drying rate for each coffee bean mass increased by 1kg. This method is also more efficient and stable in maintaining the temperature at a value of 50°C. METHODS The drying equipment also estimates the drying time by considering variations in the mass of coffee beans. This dryer can provide an effective solution to maintain optimal coffee bean quality. CONCLUSION The second semi-wash method of drying coffee beans using a fuzzy logic-based coffee bean drier has proven successful for drying coffee beans to a moisture content of 12% in a period of 90 min to 195.65 min with a drying capacity of 1 kilogram to 10kg at 50°C.•The coffee beans utilized in the studies are robusta coffee beans from plantations on Mount Kawi's slopes in East Java, Indonesia.•The trial sample was 1 kilogram of green coffee beans removed from the horn skin.•According to SNI standards, the drying performed is the second in the postharvest semi-wash procedure to achieve a moisture content of 12%.
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Affiliation(s)
- Nihayatun Nafisah
- Department of Electrical Engineering, State Polytechnic of Malang, Malang, 65141, Indonesia
| | - Ika Noer Syamsiana
- Department of Electrical Engineering, State Polytechnic of Malang, Malang, 65141, Indonesia
| | - Ratna Ika Putri
- Department of Electrical Engineering, State Polytechnic of Malang, Malang, 65141, Indonesia
| | - Wijaya Kusuma
- Department of Electrical Engineering, State Polytechnic of Malang, Malang, 65141, Indonesia
| | - Arwin Datumaya Wahyudi Sumari
- Department of Electrical Engineering, State Polytechnic of Malang, Malang, 65141, Indonesia
- Faculty of Industrial Technology, Adisutjipto Institute of Aerospace Technology, Yogyakarta 55198, Indonesia
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Malakar S, Arora VK, Munshi M, Yadav DK, Pou KRJ, Deb S, Chandra R. Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review. Food Sci Biotechnol 2023; 32:1303-1335. [PMID: 37457402 PMCID: PMC10349028 DOI: 10.1007/s10068-023-01322-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 07/18/2023] Open
Abstract
Drying is an energy-intensive process that can be reduced by the application of pretreatment prior to drying to enhance mass transfer and minimize energy consumption. This review summarizes the mechanistic aspects and applications of emerging pretreatment approaches, namely ohmic heating (OH), ultrasound (US), high pressure processing (HPP), and pulsed electric field (PEF), with emphasis on the enhancement of mass transfer and quality attributes of foods. Novel pretreatments significantly improved the drying efficiency by increasing mass transfer, cavitation, and microchannel formation within the cell structure. Various processing parameters have great influence on the drying performance and quality attributes of foods. Several studies have shown that novel pretreatments (individual and combined) can significantly save energy while improving the overall drying performance and retaining the quality attributes. This work would be useful for understanding the mechanisms of novel pretreatment technologies and their applications for future commercial research and development activities.
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Affiliation(s)
- Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
- Department of Food Technology, Rajiv Gandhi University, Doimukh, Arunachal Pradesh India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
| | - Mohona Munshi
- Department of Food Technology, Vignan Foundation for Science, Technology, and Research, Vadlamudi, Guntur, Andhra Pradesh India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
| | - K. R. Jolvis Pou
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Montreal, Quebec Canada
| | - Saptashish Deb
- Center for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 India
| | - Ram Chandra
- Center for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016 India
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Xu D, Huang M, Lei J, Song H, Hu L, Mo H. Auricularia auricular Adsorbs Aflatoxin B1 and Ameliorates Aflatoxin B1-Induced Liver Damage in Sprague Dawley Rats. Foods 2023; 12:2644. [PMID: 37509736 PMCID: PMC10378415 DOI: 10.3390/foods12142644] [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: 05/31/2023] [Revised: 06/29/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Aflatoxin B1 (AFB1), as a class I carcinogen, poses a substantial health risk to individuals. Contamination of food sources, particularly grains and nuts, with Aspergillus flavus (A. flavus) contributes to the prevalence of AFB1. The impact of global warming has spurred research into the development of AFB1 prevention technologies. While edible fungi have shown potential in detoxifying AFB1, there is a scarcity of literature on the application of Auricularia auricular (A. auricular) in this context. This study aimed to investigate the ability and underlying mechanism of A. auricular mycelia to adsorb aflatoxin B1, as well as evaluate its protective effects on the AFB1-induced liver damage in SD rats. Additionally, the effects of temperature, time, pH, and reaction ratio on the adsorption rate were examined. Combining thermodynamic and kinetic data, the adsorption process was characterized as a complex mechanism primarily driven by chemical adsorption. In SD rats, the A. auricular mycelia exhibited alleviation of AFB1-induced liver damage. The protective effects on the liver attributed to A. auricular mycelia may involve a reduction in AFB1 adsorption in the intestine, mitigation of oxidative stress, and augmentation of second-phase detoxification enzyme activity. The adsorption method for AFB1 not only ensures safety and non-toxicity, but also represents a dietary regulation strategy for achieving effective defense against AFB1.
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Affiliation(s)
- Dan Xu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Minmin Huang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Jiao Lei
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Hongxin Song
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Liangbin Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Haizhen Mo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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6
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Lučić M, Potkonjak N, Sredović Ignjatović I, Lević S, Dajić-Stevanović Z, Kolašinac S, Belović M, Torbica A, Zlatanović I, Pavlović V, Onjia A. Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper ( Capsicum annuum). Foods 2023; 12:2468. [PMID: 37444206 DOI: 10.3390/foods12132468] [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: 05/18/2023] [Revised: 06/20/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023] Open
Abstract
This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.
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Affiliation(s)
- Milica Lučić
- Innovation Center of the Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Nebojša Potkonjak
- Vinča Institute of Nuclear Sciences-National Institute of Republic of Serbia, University of Belgrade, Mike Petrovića Alasa 12-14, Vinča, 11351 Belgrade, Serbia
| | | | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | | | - Stefan Kolašinac
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Miona Belović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Aleksandra Torbica
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivan Zlatanović
- Faculty of Mechanical Engineering, University of Belgrade, Kraljice Marije 16, 11120 Belgrade, Serbia
| | - Vladimir Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Antonije Onjia
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
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7
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Tiamiyu QO, Adebayo SE, Ibrahim N. Recent advances on postharvest technologies of bell pepper: A review. Heliyon 2023; 9:e15302. [PMID: 37151666 PMCID: PMC10161617 DOI: 10.1016/j.heliyon.2023.e15302] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 03/30/2023] [Accepted: 04/02/2023] [Indexed: 05/09/2023] Open
Abstract
The bell pepper (Capsicum annuum L.) is a commercially important horticultural crop grown in tropical and sub-tropical areas across the world. Despite this importance, it is a perishable vegetable with a limited shelf life and high disease susceptibility. Bell pepper output has expanded significantly in recent years. However, this crop is still experiencing close to 40% postharvest losses annually. Chemical fumigation for postharvest disease control of bell pepper has been shown to be efficient against fungal infections, but environmental impact and consumption hazards limit its full use. Recently, non-chemical techniques including biological and botanical methods, non-destructive technologies and Artificial intelligence have been demonstrated to be effective as postharvest management of bell pepper. The paper provides exciting information on recent and emerging techniques for curtailing these losses in bell pepper, alongside their mechanism and existing benefits. The current limitations of these techniques as well as recommendations for potential applications are also addressed.
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Affiliation(s)
- Quazeem Omotoyosi Tiamiyu
- Department of Agricultural and Bioresources Engineering, School of Infrastructure, Process Engineering and Technology, Federal University of Technology Minna, Niger State, Nigeria
| | - Segun Emmanuel Adebayo
- Department of Agricultural and Bioresources Engineering, School of Infrastructure, Process Engineering and Technology, Federal University of Technology Minna, Niger State, Nigeria
- Corresponding author.
| | - Nimat Ibrahim
- Department of Crop Production, School of Agriculture & Agricultural Technology, Federal University of Technology Minna, Niger State, Nigeria
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8
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Sustainable Production and Characteristics of Dried Fermented Vegetables. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top of this, surpluses unused in the vegetable harvest can become a potential source of “green waste”. The use of fermentation and freeze-drying can result in a valuable, sustainable product that can solve the problems of spoiled vegetables and the need for refrigerated storage. Therefore, this study aimed to obtain sustainable dried fermented vegetables and to compare their selected physical and structural properties. Beetroot, carrot, and red pepper were selected for this purpose. These vegetables were subjected to a spontaneous lactic fermentation process. After the process, the vegetables were freeze-dried, and their structure and selected properties (color, dry weight, and the number of lactic acid bacteria) were determined. Fermented vegetables were found to differ from their raw sources in structure and color, the main discrepancies being shown by the b* factor (yellow-blue). Root vegetables had smaller pores of structure in the freeze-dried samples than red peppers. The freeze-drying process did not affect the number of bacteria. It can be concluded that both the fermentation and the freeze-drying processes affected the structure of the selected vegetables. All tested vegetables can be fermented and freeze-dried without major changes in color and microbiological properties and can be used as a potential source of lactic acid bacteria and health-promoting pigments, e.g., in the form of chips. In addition, their shelf life is extended.
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9
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Durmuş Y, Atasoy AF. Application of multivariate machine learning methods to investigate organic compound content of different pepper spices. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying (MW-CD) links the advantages of both microwave and convective drying methods and allows the negative phenomena that appear when the methods are used separately to diminish. Most importantly, reduced specific energy consumption and relatively short drying time are observed, which can be additionally decreased by the application of various preliminary treatments, e.g., pulsed electric field (PEF). Thus, the purpose of this study was to determine the impact of PEF pretreatment on the MW-CD of apples and its chosen physicochemical properties. This research was designed using response surface methodology (RSM). The first variable was microwave power (100, 200, and 300 W), and the second was specific energy input (1, 3.5, and 6 kJ/kg). Optimization responses were assumed: drying time to MR = 0.02, water activity, hygroscopicity after 72 h, rehydration ratio, relative dry matter content, total phenolic content, ability to scavenge ABTS•+ radical cations, and DPPH• radicals based on the EC50 values. The most optimal parameters were comprised of specific energy intake of 3.437 kJ/kg and microwave power of 300 W (desirability equalled 0.624), which provided the most minimized drying time and obtaining of apples with the most desired properties.
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Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods. Molecules 2022; 27:molecules27072164. [PMID: 35408568 PMCID: PMC9000649 DOI: 10.3390/molecules27072164] [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: 02/22/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave-convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2-30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2-4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.
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The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries. Molecules 2022; 27:molecules27041376. [PMID: 35209165 PMCID: PMC8876792 DOI: 10.3390/molecules27041376] [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: 01/31/2022] [Revised: 02/15/2022] [Accepted: 02/15/2022] [Indexed: 12/04/2022] Open
Abstract
In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.
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13
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Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031008. [PMID: 35164290 PMCID: PMC8840475 DOI: 10.3390/molecules27031008] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 01/25/2023]
Abstract
Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients. For the analysis, juices were squeezed from the vegetables and two types of fermentation were used: a spontaneous fermentation and a dedicated one. After inoculation, samples were taken for analysis on a daily basis. Extract, pH, total acidity, pigments, and color were measured. In addition, microbiological tests were also carried out. The juices from the fifth day of fermentation was also spray dried, to obtain fermented beetroot powder. Juices from 3–5th day were characterized by a high content of LAB and betanin, had also a low pH, which proves that the lactic fermentation is working properly. The exception was the juice from spontaneous fermentation. According to the observations, the fermentation process did not run properly, and further analysis is needed. The powders were stable; however, results obtained from the pigment content and the LAB content are not satisfactory and require further analysis.
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14
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Geng Z, Huang X, Wang J, Xiao H, Yang X, Zhu L, Qi X, Zhang Q, Hu B. Pulsed Vacuum Drying of Pepper ( Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes. Foods 2022; 11:318. [PMID: 35159468 PMCID: PMC8834486 DOI: 10.3390/foods11030318] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/19/2022] [Accepted: 01/22/2022] [Indexed: 02/01/2023] Open
Abstract
With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical pricking is used to remove this wax layer. However, in chemical dipping, chemical residues can trigger food-safety issues, while the low efficiency of mechanical pricking hinders its industrial application. Feasible pretreatment methods are advantageous for industrial use. Here, an emerging pretreatment technique (high-humidity hot-air impingement blanching, HHAIB) was used for peppers before drying and its effects on drying characteristics, microstructure, and polyphenol oxidase (PPO) activity were explored. The impact of drying temperature on color parameters and red pigment content of pulsed-vacuum-dried peppers was also evaluated. PPO activity was reduced to less than 20% after blanching at 110 °C for 60 s. HHAIB reduced drying time and PPO activity and promoted chemical-substance release. Effective water diffusivity was highest (5.01 × 10-10 m2/s) after blanching at 110 °C for 90 s, and the brightness value and red pigment content were highest (9.94 g/kg) at 70 °C. HHAIB and pulsed vacuum drying are promising pretreatment and drying methods for enhancing the drying rate and quality of red peppers.
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Affiliation(s)
- Zhihua Geng
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Xiao Huang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Jun Wang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Hongwei Xiao
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xuhai Yang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Lichun Zhu
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Xiaochen Qi
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Qian Zhang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, College of Mechanical and Electrical Engineering, Ministry of Education, Shihezi University, Shihezi 832000, China; (Z.G.); (X.H.); (J.W.); (H.X.); (L.Z.); (X.Q.); (Q.Z.)
| | - Bin Hu
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832000, China
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15
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Aguiar JPL, da Silva EP, da Silva APG, Sganzerla WG, Xiao J, Souza FDCDA. Influence of freeze-drying treatment on the chemical composition of peppers (Capsicum L.) from the Brazilian Amazonia region. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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16
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Kheto A, Dhua S, Nema PK, Sharanagat VS. Influence of drying temperature on quality attributes of bell pepper (
Capsicum annuum
L
.): Drying kinetics and modeling, rehydration, color, and antioxidant analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13880] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ankan Kheto
- Department of Food Engineering NIFTEM Sonepat India
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17
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Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11177864] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.
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18
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Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field-A Comparison Study. Foods 2021; 10:foods10081943. [PMID: 34441719 PMCID: PMC8393259 DOI: 10.3390/foods10081943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/06/2021] [Accepted: 08/17/2021] [Indexed: 01/12/2023] Open
Abstract
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.
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19
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Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11167672] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon various pretreatments such as ultrasound (US), blanching (BL), and microwave (MW). Compared to convective drying, IR drying decreased more the drying time and energy consumption (SEC). Application of higher IR powers and air temperatures accelerated the drying process at lower energy consumption (SEC) and higher energy efficiency and moisture diffusion. Terebinth dried by a convective dryer at 60 °C with US pretreatment showed a better color compared to other samples. It also exhibited the polyphenol and flavonoid content of 145.35 mg GAE/g d.m. and 49.24 mg QE/g d.m., respectively, with color variations of 14.25 and a rehydration rate of 3.17. The proposed pretreatment methods significantly reduced the drying time and energy consumption, and from the other side it increased energy efficiency, bioactive compounds, and quality of the dried samples (p < 0.01). Among the different pretreatments used, microwave pretreatment led to the best results in terms of the drying time and SEC, and energy efficiency. US pretreatment showed the best results in terms of preserving the bioactive compounds and the general appearance of the terebinth.
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20
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Nowacka M, Dadan M, Janowicz M, Wiktor A, Witrowa-Rajchert D, Mandal R, Pratap-Singh A, Janiszewska-Turak E. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Compr Rev Food Sci Food Saf 2021; 20:5097-5144. [PMID: 34402592 DOI: 10.1111/1541-4337.12824] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 06/21/2021] [Accepted: 07/12/2021] [Indexed: 12/01/2022]
Abstract
In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.
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Affiliation(s)
- Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Ronit Mandal
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition and Health Program, Faculty of Land and Food Systems (LFS), The University of British Columbia, Vancouver, British Columbia, Canada
| | - Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
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21
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Janiszewska-Turak E, Rybak K, Grzybowska E, Konopka E, Witrowa-Rajchert D. The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products. Molecules 2021; 26:3683. [PMID: 34208715 PMCID: PMC8235720 DOI: 10.3390/molecules26123683] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 11/16/2022] Open
Abstract
Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.
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Affiliation(s)
- Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (E.G.); (E.K.); (D.W.-R.)
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22
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Kaveh M, Abbaspour-Gilandeh Y, Taghinezhad E, Witrowa-Rajchert D, Nowacka M. The Quality of Infrared Rotary Dried Terebinth ( Pistacia atlantica L.)-Optimization and Prediction Approach Using Response Surface Methodology. Molecules 2021; 26:molecules26071999. [PMID: 33916010 PMCID: PMC8036459 DOI: 10.3390/molecules26071999] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 12/30/2022] Open
Abstract
Most agricultural products are harvested with a moisture content that is not suitable for storage. Therefore, the products are subjected to a drying process to prevent spoilage. This study evaluates an infrared rotary dryer (IRRD) with three levels of infrared power (250, 500, and 750 W) and three levels of rotation speed (5, 10, and 15 rpm) to dry terebinth. Response surface methodology (RSM) was used to illustrate and optimize the interaction between the independent variables (infrared power and rotation speed) and the response variables (drying time, moisture diffusivity, shrinkage, color change, rehydration rate, total phenolic content, and antioxidant activity). As infrared power and rotation speed increased, drying time, rehydration rate, antioxidant activity, and total phenolic content decreased, while the other parameters were increased. According to the results, the optimum drying conditions of terebinth were determined in the IRRD at an infrared power of 250 W and drum rotation speed of 5 rpm. The optimum values of the response variables were 49.5 min for drying time, 8.27 × 10−9 m2/s for effective moisture diffusivity, 2.26 for lightness, 21.60 for total color changes, 34.75% for shrinkage, 2.4 for rehydration rate, 124.76 mg GAE/g d.m. for total phenolic content and 81% for antioxidant activity.
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Affiliation(s)
- Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Yousef Abbaspour-Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
- Correspondence: (Y.A.-G.); (M.N.); Tel.: +48-22-593-75-79 (M.N.)
| | - Ebrahim Taghinezhad
- Department of Agricultural Technology Engineering, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland;
- Correspondence: (Y.A.-G.); (M.N.); Tel.: +48-22-593-75-79 (M.N.)
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