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Dushkova M, Dimov M, Lazarov L, Pencheva M, Kostova I, Damyanova S, Menkov N, Stoyanova A, Ercisli S, Assouguem A, Alina Marc R, Ayvaz Sonmez D, Ullah R, Bari A. Physical, chemical, sorption and microbiological characteristics of fennel fruits. Heliyon 2023; 9:e19127. [PMID: 37674851 PMCID: PMC10477444 DOI: 10.1016/j.heliyon.2023.e19127] [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: 02/06/2023] [Revised: 08/12/2023] [Accepted: 08/13/2023] [Indexed: 09/08/2023] Open
Abstract
Fennel (Foeniculum officinale Mill. var. dulce Mill) is an annual aromatic plant of the Lamiaceae family. Its fruits are processed to obtain essential oil for use in the food industry and cosmetics. The physical parameters of the fruits, i.e. length (5.50-8.00 mm), width (1.50-2.00 mm), volume of 100 fruits (1.36 × 10-6 m3), density of 100 fruits (935.82 kg/m3), average volume of one fruit (1.36 × 10-8 m3), average equivalent diameter of one fruit (2.96 mm), angle of repose, stainless steel (from 16 to 22°), angle of repose, black steel (from 19 to 28°), angle of repose, plywood (from 18 to 24°), and their chemical parameters, i.e. moisture (13.49%), ash (6.49%), protein (18.25%), essential oil (8.38%), vegetable oil (10.52%), and total carbohydrates (51.04%) were determined for the fruits. The adsorption and desorption isotherms of the fennel fruits were obtained using the static gravimetric method at two temperatures, 20 and 40 °C. The Halsey model provided a good description of the sorption isotherms, which were of type II according to Brunauer's classification. The increase in the temperature led to a significant decrease in the monolayer moisture. The contamination on the fruit surface at three relative humidities (0.43, 0.59, and 0.76) at 20 °C was determined.
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Affiliation(s)
- Mariya Dushkova
- Department of Process Engineering, University of Food Technologies, 4002, Plovdiv, Bulgaria
| | - Milen Dimov
- Department Food Technology, Trakia University, 8600, Yambol, Bulgaria
| | - Lazar Lazarov
- Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002, Plovdiv, Bulgaria
| | - Martina Pencheva
- Branch-Razgrad, Razgrad, University of Russe “Angel Kanchev”, Bulgaria
| | - Iliana Kostova
- Branch-Razgrad, Razgrad, University of Russe “Angel Kanchev”, Bulgaria
| | - Stanka Damyanova
- Branch-Razgrad, Razgrad, University of Russe “Angel Kanchev”, Bulgaria
| | - Nikolay Menkov
- Department of Process Engineering, University of Food Technologies, 4002, Plovdiv, Bulgaria
| | - Albena Stoyanova
- Department of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002, Plovdiv, Bulgaria
| | - Sezai Ercisli
- Department of Horticulture, Atatürk University, Erzurum, 25240, Turkey
- HGF Agro, Ata Teknokent, TR-25240, Erzurum, Turkey
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, Imouzzer Street, Fez P.O. Box 2202, Morocco
| | - Romina Alina Marc
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372, Cluj-Napoca, Romania
- Technological Transfer Center “CTT-BioTech”, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Floreşti Street, No. 64, 400509, Cluj-Napoca, Romania
| | | | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn. Foods 2022; 11:foods11060828. [PMID: 35327250 PMCID: PMC8947547 DOI: 10.3390/foods11060828] [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: 02/07/2022] [Revised: 03/07/2022] [Accepted: 03/09/2022] [Indexed: 11/16/2022] Open
Abstract
Adsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 °C, for the equilibrium relative humidity (ERH) range between 0.065 and 0.95. The equilibrium moisture (Xe) was determined by the continuous weight-change method. Seven mathematical models of isotherms were modeled, using the coefficient of determination R2, mean absolute error (MAE), and estimated standard error (ESE) as the convergence criterion. Thermodynamic parameters such as isosteric heat (qst), Gibbs Free Energy (ΔG), differential entropy (ΔS), activation energy (Ea), and compliance with the isokinetic law were evaluated. It was observed that the adsorption isotherms presented cross-linking around 75% ERH and 17% Xe, suggesting adequate storage conditions at these values. The GAB and Halsey models reported better fit (R2 > 97%, MAE < 10%, ESE < 0.014 and random residual dispersion). The reduction of Xe from 17 to 7%, increases qst, from 7.7022 to 0.0165 kJ/g, while ΔG decreases considerably with the increase in Xe, presenting non-spontaneous endergonic behavior, and linear relationship with ΔS, evidencing compliance with the isokinetic theory, governed by qst. Ea showed that more energy is required to remove water molecules from the upper layers bound to the monolayer, evaluated using CGAB. The models predicted the storage conditions, and the thermodynamic parameters show the structural stability of the purple corn grains of the Canteño variety during storage.
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