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Gautam S, Kathuria D, Hamid, Dobhal A, Singh N. Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency. Food Chem 2024; 460:140729. [PMID: 39116776 DOI: 10.1016/j.foodchem.2024.140729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 08/10/2024]
Abstract
Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality characteristics. VI facilitates rapid introduction of specific solutions into the food matrices. This technique allows efficient incorporation of bioactive compounds and nutritional components, meeting the rising consumer demand for functional foods. Furthermore, VI when combined with non-thermal techniques, opens up new avenues for preserving higher quality attributes and enhancing antimicrobial effects. The unique ability of VI to rapidly infuse specific solutions into food matrices, combined with the advantages of non-thermal processes, addresses the growing consumer demand for products enriched with bioactive ingredients. Hence, the present review aims to explore the potential impact of VI, coupled with novel techniques, on food quality, its practical applications, and the enhancement of process efficiency for large-scale industrial production.
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Affiliation(s)
- Sunakshi Gautam
- Department of Food Technology, School of Agriculture, Shoolini University, Solan, Himachal Pradesh, 173229, India
| | - Deepika Kathuria
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
| | - Hamid
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Ankita Dobhal
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India
| | - Narpinder Singh
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
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2
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Kręcisz M, Klemens M, Latański A, Stępień B. The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process. Molecules 2024; 29:4050. [PMID: 39274900 PMCID: PMC11396649 DOI: 10.3390/molecules29174050] [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: 07/26/2024] [Revised: 08/20/2024] [Accepted: 08/24/2024] [Indexed: 09/16/2024] Open
Abstract
The effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze drying was carried out. Compared to dried indigenous celery, dry impregnated tissue was characterized by lower values of dry matter, L* and b* color parameters, as well as higher values of water activity, density and a* color parameter. In addition, VI reduced the drying time. Forty Volatile Organic Compounds (VOCs) were found in celery, while fifty-one VOCs were found in the profile of celery with beetroot juice. The innovative method of vacuum impregnation made it possible to produce a new type of product with changed properties and a variable VOCs profile. The best fit of the drying process kinetics was achieved by using the logistic model. Increasing the temperature during convection drying resulted in shorter drying time, increased values of dry matter, reduced the water activity value and altered VOCs.
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Affiliation(s)
- Magdalena Kręcisz
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Marta Klemens
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - Aleks Latański
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
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3
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Nuñez H, Jaques A, Belmonte K, Elitin J, Valdenegro M, Ramírez C, Córdova A. Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability. Foods 2024; 13:1756. [PMID: 38890984 PMCID: PMC11171815 DOI: 10.3390/foods13111756] [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: 04/08/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/20/2024] Open
Abstract
The objective of this study was to develop a dried apple snack enriched with probiotics, evaluate its viability using Refractance Window (RWTM) drying, and compare it with conventional hot air drying (CD) and freeze-drying (FD). Apple slices were impregnated with Lacticaseibacillus rhamnosus and dried at 45 °C using RWTM and CD and FD. Total polyphenol content (TPC), color (∆E*), texture, and viable cell count were measured, and samples were stored for 28 days at 4 °C. Vacuum impregnation allowed for a probiotic inoculation of 8.53 log CFU/gdb. Retention values of 6.30, 6.67, and 7.20 log CFU/gdb were observed for CD, RWTM, and FD, respectively; the population in CD, RWTM remained while FD showed a decrease of one order of magnitude during storage. Comparing RWTM with FD, ∆E* was not significantly different (p < 0.05) and RWTM presented lower hardness values and higher crispness than FD, but the RWTM-dried apple slices had the highest TPC retention (41.3%). Microstructural analysis showed that RWTM produced a smoother surface, facilitating uniform moisture diffusion and lower mass transfer resistance. The effective moisture diffusion coefficient was higher in RWTM than in CD, resulting in shorter drying times. As a consequence, RWTM produced dried apple snacks enriched with probiotics, with color and TPC retention comparable to FD.
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Affiliation(s)
- Helena Nuñez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340025, Chile;
| | - Aldonza Jaques
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
| | - Karyn Belmonte
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
| | - Jamil Elitin
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
| | - Mónika Valdenegro
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340025, Chile;
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco S/N, La Palma, Quillota 2260000, Chile
| | - Cristian Ramírez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (A.J.); (K.B.); (J.E.); (C.R.)
| | - Andrés Córdova
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340025, Chile;
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2340025, Chile
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Vinod BR, Asrey R, Sethi S, Menaka M, Meena NK, Shivaswamy G. Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review. Heliyon 2024; 10:e28023. [PMID: 38576556 PMCID: PMC10990961 DOI: 10.1016/j.heliyon.2024.e28023] [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: 09/09/2023] [Revised: 03/10/2024] [Accepted: 03/11/2024] [Indexed: 04/06/2024] Open
Abstract
Vacuum impregnation (VI) is a novel, non-thermal treatment that aims to modify the composition of food material by partially removing water and air and impregnating it with physiologically active compounds without affecting the structural integrity of food matrix. Application of VI accelerates the mass transfer processes, which leads to few changes in food composition and improves dehydration. Large volumes in intracellular spaces of fruit and vegetable tissues make it suitable to introduce different agents like nutrients, cryoprotectants, browning inhibitors, enzymes, and chemicals; enhancing texture profile and inhibiting tissue softening, or compounds lowering water activity and pH. water activity Thus, the VI may help to achieve new product quality associated with physicochemical features and sensory attributes. This review highlights the evolution and mechanism of VI technique, major factors affecting VI of fruits and vegetables and their responses to processing, and industrial relevance. Vacuum impregnation consists ability to revolutionize various aspects of food processing and preservation. VI serves as a versatile tool that enhances the quality, shelf life, and nutritional content of processed fruits and vegetables. It offers unique advantages of altering product composition by introducing desired compounds while preserving structural integrity. VI improves mass transfer processes, reduces water content, enhances the absorption of nutrients, antioxidants, and preservatives. This technology finds application in producing fortified foods, extending shelf life, and creating innovative products with improved sensory attributes. VI's ability to efficiently impregnate substances into porous materials, combined with its energy-saving potential and compatibility with other processing methods, makes it a valuable tool in the food industry. As consumers demand healthier and long-lasting products, VI emerges as a promising solution for meeting market demands.
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Affiliation(s)
- B R Vinod
- Division of Food Science & Postharvest Technology, ICAR – Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Ram Asrey
- Division of Food Science & Postharvest Technology, ICAR – Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Shruti Sethi
- Division of Food Science & Postharvest Technology, ICAR – Indian Agricultural Research Institute, New Delhi, 110012, India
| | - M Menaka
- Division of Food Science & Postharvest Technology, ICAR – Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Nirmal Kumar Meena
- Division of Food Science & Postharvest Technology, ICAR – Indian Agricultural Research Institute, New Delhi, 110012, India
- Department of Fruit Science, Agriculture University, Kota, Rajasthan, 324001, India
| | - Gouthami Shivaswamy
- Division of Food Science & Postharvest Technology, ICAR – Indian Agricultural Research Institute, New Delhi, 110012, India
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Olunusi SO, Ramli NH, Fatmawati A, Ismail AF, Okwuwa CC. Revolutionizing tropical fruits preservation: Emerging edible coating technologies. Int J Biol Macromol 2024; 264:130682. [PMID: 38460636 DOI: 10.1016/j.ijbiomac.2024.130682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
Tropical fruits, predominantly cultivated in Southeast Asia, are esteemed for their nutritional richness, distinctive taste, aroma, and visual appeal when consumed fresh. However, postharvest challenges have led to substantial global wastage, nearly 50 %. The advent of edible biopolymeric nanoparticles presents a novel solution to preserve the fruits' overall freshness. These nanoparticles, being edible, readily available, biodegradable, antimicrobial, antioxidant, Generally Recognized As Safe (GRAS), and non-toxic, are commonly prepared via ionic gelation owing to the method's physical crosslinking, simplicity, and affordability. The resulting biopolymeric nanoparticles, with or without additives, can be employed in basic formulations or as composite blends with other materials. This study aims to review the capabilities of biopolymeric nanoparticles in enhancing the physical and sensory aspects of tropical fruits, inhibiting microbial growth, and prolonging shelf life. Material selection for formulation is crucial, considering coating materials, the fruit's epidermal properties, internal and external factors. A variety of application techniques are covered such as spraying, and layer-by-layer among others, including their advantages, and disadvantages. Finally, the study addresses safety measures, legislation, current challenges, and industrial perspectives concerning fruit edible coating films.
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Affiliation(s)
- Samuel Olugbenga Olunusi
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Nor Hanuni Ramli
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia.
| | - Adam Fatmawati
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia; Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang Al-Sultan Abdullah, Kuantan, Pahang, Malaysia
| | - Ahmad Fahmi Ismail
- Kulliyyah of Pharmacy, International Islamic University Malaysia (IIUM), Bandar Indera Mahkota, 25200, Bandar Indera Mahkota Razak, Kuantan, Pahang, Malaysia
| | - Chigozie Charity Okwuwa
- Faculty Chemical and Process Engineering and Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
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Trusinska M, Rybak K, Drudi F, Tylewicz U, Nowacka M. Combined effect of ultrasound and vacuum impregnation for the modification of apple tissue enriched with aloe vera juice. ULTRASONICS SONOCHEMISTRY 2024; 104:106812. [PMID: 38394825 PMCID: PMC10906508 DOI: 10.1016/j.ultsonch.2024.106812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/26/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024]
Abstract
The aim of the work was to investigate how ultrasonic (US) treatment impacts on the physical and chemical properties of vacuum-impregnated apples. Apple slices were subjected to vacuum impregnation (VI) in an Aloe vera juice solution without additional treatments, serving as the reference material. Alternatively, ultrasound (US) treatments, at frequencies of 25 or 45 kHz, and durations of 10, 20, or 30 min, were employed as a pre-treatments before the VI process. The use of US processing enabled a significant increase in the efficiency of VI, without influencing in a significant way the color of the VI samples. The VI process led to a reduction in the content of bioactive compounds, in particular vitamin C and TPC decreased by 34 and 32 %, respectively. The use of US as a pre-treatment, in particular at 45 kHz for 20 or 30 min, led to a better preservation of these compounds (unchanged values for vitamin C and decrease by 23-26 % for TPC in comparison to the fresh samples). Through cluster analysis encompassing all assessed properties, it was evident that US treatment was beneficial for the processing, however the application of appropriate parameters of US treatment (frequency and time) had an impact on achieving similar quality to VI samples. The ultrasound treatment before vacuum impregnation may be suitable, however, the specific processing parameters should be defined for the obtained high quality of the final product.
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Affiliation(s)
- Magdalena Trusinska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences- SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences- SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Federico Drudi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, Cesena 47521, Italy
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences- SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
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Thomas B, Pulissery SK, Sankalpa KB, Lal AMN, Warrier AS, Mahanti NK, Kothakota A. Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration. J Food Sci 2024; 89:494-512. [PMID: 38126117 DOI: 10.1111/1750-3841.16875] [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: 03/01/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The vacuum impregnation (VI) process parameters (vacuum pressure = 20-60 kPa; VI temperature = 35-55°C; concentration of the sucrose solution = 40-60 °Brix; and vacuum process time = 8-24 min) for pineapple rings were optimized based on the moisture content (MC), water loss (WL), solids gain (SG), yellowness index (YI), and total soluble solids (TSS) content of pineapple rings using response surface methodology (RSM). A relationship was developed between the process and response variables using RSM and artificial neural network (ANN) techniques. The effectiveness of VI was evaluated by comparing it with the osmotic dehydration (OD) technique. The optimum condition was found to be 31.782 kPa vacuum pressure, 50.441°C solution temperature, and 60 °Brix sucrose concentration for 20.068 min to attain maximum TSS, YI, SG, and WL, and minimum MC of pineapple rings. The R2 values of RSM models for all variables varied between 0.70 and 0.91, whereas mean square error values varied between 0.76 and 71.58 and for ANN models varied between 0.87-0.93 and 0.53-193.78, respectively. Scanning electron micrographs (SEM) revealed that parenchymal cell rupture was less in VI than in OD. The VI pineapple rings exhibited more pores and high SG, as compared to OD, due to the pressure impregnation. Spectroscopic analysis affirmed that the stretching vibrations of intermolecular and intramolecular interactions were significant in VI as against OD. The VI reduced the drying time by 35% compared to OD, with the highest overall acceptability score and lower microbial load during storage. PRACTICAL APPLICATION: Pineapple is a perishable fruit, which necessitates processing for extended shelf life. This study highlights the potential of the vacuum impregnation process as a promising alternative to conventional preservation methods such as osmotic dehydration for pineapples.
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Affiliation(s)
- Binuja Thomas
- Kerala State Council for Science, Technology & Environment (KSCSTE), Sasthra Bhavan, Thiruvananthapuram, Kerala, India
| | | | - K B Sankalpa
- Department of Food Process Engineering, Danaveera Sirasangi Sri Lingaraj Desai College of Horticulture Engineering and Food Technology, Devihosur, University of Horticultural Sciences, Bagalkote, Karnataka, India
| | - A M Nandhu Lal
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala, India
| | - Aswin S Warrier
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala, India
| | - Naveen Kumar Mahanti
- Post Harvest Technology Research Station, Dr. Y.S.R. Horticultural University, Tadepalligudem, Andhra Pradesh, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala, India
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Seraglio SKT, Hernández-Velásquez BS, Osses-Millar ME, Malverde-Muñoz BY, Guerra-Valle ME, Pavez-Guajardo C, Moreno J. Processing of Enriched Pear Slices with Blueberry Juice: Phenolics, Antioxidant, and Color Characteristics. Antioxidants (Basel) 2023; 12:1408. [PMID: 37507947 PMCID: PMC10376512 DOI: 10.3390/antiox12071408] [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: 06/15/2023] [Revised: 07/02/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study evaluated the effectiveness of phenolic compound incorporation from blueberry juice into pear slices (PS) using a combination of ohmic heating (OH) and vacuum impregnation (VI), followed by air-drying (AD) or freeze-drying (FD). Our results showed that OH increased the content of bioactive compounds and antioxidant capacity of blueberry juice, with the optimal OH condition set at 50 °C for 20 min under an electric field of 13 V·cm-1. Furthermore, the combination of VI and OH was efficient in enriching PS with bioactive compounds from blueberry juice (such as cyanidin and epigallocatechin), with the optimal VI/OH condition set at 50 °C for 90 min under an electric field of 7.8 V·cm-1. Moreover, anthocyanin pigments from blueberry juice affected the color parameters of PS by increasing the a* parameter and decreasing the b* and L* parameters. However, both FD and AD (at 40, 50, and 60 °C) negatively affected (p ≤ 0.05) the phenolic content and antioxidant capacity. Notably, AD at 60 °C showed the highest levels of phenolic compounds and antioxidant potential for both impregnated and non-impregnated PS.
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Affiliation(s)
- Siluana Katia Tischer Seraglio
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - Belkis Sarahí Hernández-Velásquez
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - Moira Elizabeth Osses-Millar
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - Bárbara Yolanda Malverde-Muñoz
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - María Estuardo Guerra-Valle
- Departamento de Nutrición y Dietética, Facultad de Ciencias para el Cuidado de la Salud, Campus Concepción, Universidad San Sebastián, Lientur 1457, Concepción 4080871, Chile
| | - Constanza Pavez-Guajardo
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
| | - Jorge Moreno
- Departamento de Ingeniería en Alimentos, Facultad de Ciencias para el Cuidado de la Salud, Campus Fernando May, Universidad del Bio-Bio, Box 447, Chillán 4081112, Chile
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Grau R, Hernández S, Verdú S, Barat JM, Talens P. Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health. Meat Sci 2022; 194:108960. [PMID: 36108395 DOI: 10.1016/j.meatsci.2022.108960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/28/2022] [Accepted: 08/26/2022] [Indexed: 11/16/2022]
Abstract
This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging and cooking conditions), to obtain soft meat (suitable for people with poor oral health) without disturbing its original shape. Two aging times were evaluated and four cooking conditions by immersion in soup. Meat samples were injected or vacuum-impregned (0.85 kPa) with a papain solution (5% w/v). After cooking, they were analyzed by the compression test, and by image and sensory analyses. The results indicated that by using both methods to apply the enzyme, the obtained meat was suitable for people with poor oral health, even if VI was the better method because it minimized the factors batch, aging and cooking condition. Therefore, the best meat processing method to obtain panelists' highest softness values and the best appreciation was employing aged meat pretreated by VI and cooked at 65 °C for 10 min.
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Affiliation(s)
- Raúl Grau
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
| | - Sergio Hernández
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Samuel Verdú
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - José M Barat
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Pau Talens
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
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10
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Bilbao-Sainz C, Chiou BS, Takeoka G, Williams T, Wood D, Powell-Palm MJ, Rubinsky B, McHugh T. Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes). J Food Sci 2022; 87:4796-4807. [PMID: 36181485 DOI: 10.1111/1750-3841.16332] [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: 04/20/2022] [Revised: 08/10/2022] [Accepted: 08/24/2022] [Indexed: 11/26/2022]
Abstract
Isochoric impregnation was explored as a novel pressure-assisted infusion technique to fortify plant materials with bioactive compounds. Apple and potato cylinders were impregnated with a sucrose solution containing 4% ascorbic acid (AA) while freezing under isochoric conditions. Isochoric impregnation resulted in greater infusion of AA compared to infusion at atmospheric pressure, which demonstrated the feasibility of this impregnation technology. Processing temperatures (-3°C and -5°C) and processing times (1, 3, and 5 h) significantly affected the AA infusion. The AA content values ranged from 446 to 516 mg/100 g for apples and 322 to 831 mg/100 g for sweet potatoes under isochoric conditions. For both plant materials, isochoric impregnation at -3°C did not cause major changes in texture and microstructure of the biological tissues. These results indicated that isochoric impregnation of solid foods could be a feasible technology for infusion of bioactive compounds without significantly altering their matrix. PRACTICAL APPLICATION: The findings of this study showed that the use of isochoric impregnation as a fortification technique is a promising way to develop fresh-like and value-added products with improved nutrition during preservation at subfreezing temperatures.
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Affiliation(s)
- Cristina Bilbao-Sainz
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Bor-Sen Chiou
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Gary Takeoka
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Tina Williams
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Delilah Wood
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Matthew J Powell-Palm
- Department of Mechanical Engineering, University of California, Berkeley, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California, Berkeley, California, USA
| | - Tara McHugh
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
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11
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Li J, Dadmohammadi Y, Li P, Madarshahian S, Abbaspourrad A. Generation of garlic flavor after frying by infusing alliin into potato strips using pulsed electric field and assisted infusion methods. Food Chem 2022; 396:133643. [PMID: 35841679 DOI: 10.1016/j.foodchem.2022.133643] [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: 01/25/2022] [Revised: 06/30/2022] [Accepted: 07/04/2022] [Indexed: 11/24/2022]
Abstract
A new method of alliin infusion into potato strips to generate garlic flavor upon frying was investigated. Potato strips were treated using pulsed electric field (PEF) and then allin was infused into the treated strips using immersion, ultrasound, or vacuum assisted infusion. Results showed that under lower PEF intensities (0.250, 0.650 and 1.250 kJ/kg), assisted infusion methods significantly improve alliin infusion efficiency (p < 0.05). The kinetics for alliin infusion showed that 1.250 kJ/kg PEF treatment and 35 kHz ultrasound assisted infusion have the highest a values of 94.69 and 94.80 (mg/mL.h), respectively. Scanning electron microscope (SEM) highlighted different cell structural changes before and after being treated with different PEF intensities and infusion methods. Sensory evaluations confirmed generation of garlic flavor upon frying (p < 0.05).
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Affiliation(s)
- Jieying Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA
| | - Younas Dadmohammadi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA
| | - Peilong Li
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA
| | - Sara Madarshahian
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
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12
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High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Mierzwa D, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Kidoń M, Gapiński B. Effectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Panayampadan AS, Alam MS, Aslam R, Kaur J. Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09312-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Microencapsulation of a potential probiotic Lactiplantibacillus pentosus and its impregnation onto table olives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112975] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Zhao W, Wang Y, Ma Y, Liang H, Zhao X. Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenting Zhao
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Yue Wang
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Yue Ma
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Hao Liang
- Longda Food Group Co. LTD Shandong 265231 China
| | - Xiaoyan Zhao
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
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18
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Dinçer C. Modeling of hibiscus anthocyanins transport to apple tissue during ultrasound‐assisted vacuum impregnation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Cüneyt Dinçer
- Food Safety and Agricultural Research Center Akdeniz University Antalya Turkey
- Department of Food Processing Finike Vocational School Akdeniz University Antalya Turkey
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19
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The Feasibility of Using Pulsed-Vacuum in Stimulating Calcium-Alginate Hydrogel Balls. Foods 2021; 10:foods10071521. [PMID: 34359394 PMCID: PMC8304266 DOI: 10.3390/foods10071521] [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: 05/25/2021] [Revised: 06/21/2021] [Accepted: 06/26/2021] [Indexed: 11/17/2022] Open
Abstract
The effect of the pulsed-vacuum stimulation (PVS) on the external gelation process of calcium-alginate (Ca-Alg) hydrogel balls was studied. The process was conducted at four different working pressures (8, 35, 61, and 101 kPa) for three pulsed-vacuum cycles (one cycle consisted of three repetitions of 10 min of depressurization and 10 min of vacuum liberation). The diffusion coefficients (D) of calcium cations (Ca2+) gradually reduced over time and were significantly pronounced (p < 0.05) at the first three hours of the external gelation process. The rate of weight reduction (WR) and rate of volume shrinkage (Sv) varied directly according to the D value of Ca2+. A significant linear relationship between WR and Sv was observed for all working pressures (R2 > 0.91). An application of a pulsed vacuum at 8 kPa led to the highest weight reduction and shrinkage of Ca-Alg hydrogel samples compared to other working pressures, while 61 kPa seemed to be the best condition. Although all textural characteristics (hardness, breaking deformation, Young’s modulus, and rupture strength) did not directly variate by the level of working pressures, they were likely correlated with the levels of WR and Sv. Scanning electron micrographs (SEM) supported that the working pressure affected the characteristics of Ca-Alg hydrogel structure. Samples stimulated at a working pressure of 8 kPa showed higher deformation with heterogenous structure, large cavities, and looser layer when compared with those at 61 kPa. These results indicate the PVS is a promising technology that can be effectively applied in the external gelation process of Ca-Alg gel.
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20
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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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21
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Taticchi A, Esposto S, Veneziani G, Minnocci A, Urbani S, Selvaggini R, Sordini B, Daidone L, Sebastiani L, Servili M. High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. Food Chem 2020; 342:128369. [PMID: 33143966 DOI: 10.1016/j.foodchem.2020.128369] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 10/05/2020] [Accepted: 10/09/2020] [Indexed: 02/08/2023]
Abstract
High vacuum technology has been incorporated into a new assisted extraction system applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to evaluate its impact on the physicochemical properties of the olive paste and oil. The vacuum system induced changes in the mechanical and structural properties of the olive cells, improving the coalescence of the oil droplets due to substantial cellular and intracellular mass transfer during the process, as shown by cryo-scanning electron microscopy (Cryo-SEM) analysis. The effects on the quality characteristics of VOOs extracted from three cultivars at different malaxation temperatures were evaluated. A significant increase in the phenolic content, from 25.2% to 48.6%, was observed. The content of volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature. The reduction of some volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also shown.
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Affiliation(s)
- Agnese Taticchi
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy.
| | - Antonio Minnocci
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luigi Daidone
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
| | - Luca Sebastiani
- BioLabs, Institute of Life Sciences, Scuola Superiore Sant'Anna, Piazza Martiri della Libertà 33, I-56127 Pisa, Italy
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, 06126 Perugia, Italy
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22
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Mejía‐Águila RA, Aguilar‐Galvez A, Chirinos R, Pedreschi R, Campos D. Vacuum impregnation of apple slices with Yacon (
Smallanthus sonchifolius
Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14654] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Reina A. Mejía‐Águila
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Avda. La Molina S/N La Molina 12056 Lima, Peru
| | - Ana Aguilar‐Galvez
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Avda. La Molina S/N La Molina 12056 Lima, Peru
| | - Rosana Chirinos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Avda. La Molina S/N La Molina 12056 Lima, Peru
| | - Romina Pedreschi
- Facultad de Ciencias Agronómicas y de los Alimentos Pontificia Universidad Católica de Valparaíso Calle San Francisco s/n La Palma Quillota Chile
| | - David Campos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Avda. La Molina S/N La Molina 12056 Lima, Peru
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23
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Zhu F, Li S, Guan X, Huang K, Li Q. Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine. J Biosci Bioeng 2020; 130:159-165. [PMID: 32418725 DOI: 10.1016/j.jbiosc.2020.03.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 03/02/2020] [Accepted: 03/12/2020] [Indexed: 11/17/2022]
Abstract
Soaking is an important process in Chinese rice wine brewing. In this study, the influence of vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h vacuum soaking process or a traditional 2-days soaking process was steamed and fermented. Our results showed that vacuum soaking led to similar absorbed water but less leached solids compared with traditional soaking and showed limited influence on the physiochemical characteristics of steamed rice. Monitoring of the fermentation process suggested that the content of amino acid nitrogen in the vacuum-soaked group was significantly higher than that of the traditional-soaked group, while the other indexes were similar. The detection of flavor substances in the rice wine indicated that the contents of organic acids and free amino acids were higher in the vacuum-soaked group, and the main kinds of volatile flavor compounds from the two groups were similar. Additionally, sensory evaluation reflected that the rice wine brewed with rice subjected to either of the two different soaking treatments had similar sensory performances. Our research indicated that vacuum soaking could effectively shorten the soaking time of rice in Chinese rice wine production, thus shortening the brewing cycle without sacrificing the quality of the rice wine.
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Affiliation(s)
- Fengbo Zhu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Sen Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Kai Huang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qiuyun Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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24
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Md Nor S, Ding P. Trends and advances in edible biopolymer coating for tropical fruit: A review. Food Res Int 2020; 134:109208. [PMID: 32517939 DOI: 10.1016/j.foodres.2020.109208] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 03/12/2020] [Accepted: 03/28/2020] [Indexed: 12/29/2022]
Abstract
Nowadays, many of the tropical fruits have been commercialized worldwide due to increasing demand. In 2018, global tropical fruit has reached an unprecedented peak of 7.1 million tonnes. As such, a lot of large scale farming has been initiated to cultivate the fruit for commercialization. The nature of tropical fruit is perishable make the fruit easily undergo post-harvest losses especially when the fruit travels in a long distance for distribution. Losses of tropical fruit is estimated around 18-28% after harvesting. Then, the losses will continually develop during the trading process. Applying fruit coating on the fruit can minimize substantial privation. This article compendiously reviews the needs of coating and discuss different types of coating materials. The efficiency of different coating materials; polysaccharide, protein, lipid and composite based coating on tropical fruit is highlighted. There are various types of coating available for major fruit such as banana, mango, pineapple and avocado that can effectively extend the post-harvest life, minimize water loss, reduce chilling injuries and fight against post-harvest disease. Coating from minor fruit such as durian, rambutan, passion-fruit and mangosteen are still limited especially made from lipid and protein coating. In choosing the most appropriate coating for tropical, the nature of fruit needs to be understood. In addition, the chemistry of coating components and techniques of application is important in modulating the fruit quality.
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Affiliation(s)
- Shahidah Md Nor
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Phebe Ding
- Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Faculty of Agriculture and Food Sciences, Universiti Putra Malaysia Bintulu Sarawak Campus, Nyabau Road, 97008 Bintulu, Sarawak, Malaysia.
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25
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Görgüç A, Özer P, Yılmaz FM. Simultaneous effect of vacuum and ultrasound assisted enzymatic extraction on the recovery of plant protein and bioactive compounds from sesame bran. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103424] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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26
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Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108892] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit. Foods 2020; 9:foods9010108. [PMID: 31968584 PMCID: PMC7022398 DOI: 10.3390/foods9010108] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 01/13/2020] [Accepted: 01/17/2020] [Indexed: 11/30/2022] Open
Abstract
Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.
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28
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Duarte-Correa Y, Granda-Restrepo D, Cortés M, Vega-Castro O. Potato snacks added with active components: effects of the vacuum impregnation and drying processes. Journal of Food Science and Technology 2019; 57:1523-1534. [PMID: 32180649 DOI: 10.1007/s13197-019-04188-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2019] [Accepted: 11/19/2019] [Indexed: 11/25/2022]
Abstract
Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards healthier alternatives. The aim of this research is to evaluate the effect of vacuum impregnation and three dehydration techniques: heated air drying, freeze drying, and microwave vacuum drying of the potato snack that has been fortified with active components: calcium and vitamins C and E. Vacuum impregnation was evaluated using the response surface methodology that had a central composite experimental design with the following independent variables: vacuum pressure, vacuum stage time, and atmospheric stage time. The following were the dependent variables: fraction and volumetric deformation in the vacuum stage and at the end of the process and effective porosity. Finally, a sensorial analysis was carried out on the dehydrated potatoes. The results of the optimal vacuum impregnation process conditions were: a vacuum pressure of 77.3 kPa for 3.0 min followed by 4.0 min at atmospheric pressure. The content of calcium, vitamin C, and vitamin E in the impregnated potato were 956, 472, and 35 mg 100 g-1 dry solids, respectively. The highest retention of the active components in snacks was obtained by the combination of vacuum impregnation and the dehydration techniques in the following order: freeze drying, microwave vacuum drying, and then heated air drying. It can be concluded that the integration processes give an added value to potato snacks due to the increased content of the active components; additionally, the vacuum impregnation process together with microwave vacuum drying was the alternative that had the highest sensorial acceptability.
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Affiliation(s)
- Yudy Duarte-Correa
- 1BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
| | - Diana Granda-Restrepo
- 1BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
| | - Misael Cortés
- 2Faculty of Agricultural Sciences, Universidad Nacional de Colombia, Medellín, Colombia
| | - Oscar Vega-Castro
- 1BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
- 3Faculty of Industrial Engineering, Corporación Universitaria Americana, Career. 42 No. 52-06 (Av. La Playa), Medellín, Colombia
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29
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Ravindra MR, Praveen Kumar YS, Manjunatha M, Mahesh Kumar G, Nath BS. Evaluation of vacuum impregnation as a novel approach for soaking of fried Gulabjamun balls. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2764-2770. [PMID: 31168158 PMCID: PMC6525694 DOI: 10.1007/s13197-019-03734-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/28/2019] [Accepted: 03/19/2019] [Indexed: 06/09/2023]
Abstract
Vacuum impregnation of sugar syrup into sub-baric fried Gulabjamun was evaluated as a technological approach to prepare a product of most acceptable quality. Sugar syrup concentrations (40, 50 and 60 °Brix) in combination with process time (2, 4 and 6 min) were analyzed for their effect on product quality in terms of its overall acceptability, expansion ratio, hardness, juiciness and sugar content. The effect of the process conditions on the five listed responses during the vacuum impregnation process was evaluated using response surface methodology and modelled using a second order polynomial equation. The optimum combination was obtained as soaking in a syrup of 55 °Brix for 5 min and was experimentally validated for its real time adequacy. The experimental values of the quality parameters thus obtained were found to be in close agreement with the predicted values.
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Affiliation(s)
- Menon Rekha Ravindra
- Department of Dairy Engineering, SRS of ICAR-NDRI, Adugodi, Bengaluru, 560030 India
| | - Y S Praveen Kumar
- Department of Dairy Engineering, SRS of ICAR-NDRI, Adugodi, Bengaluru, 560030 India
| | - M Manjunatha
- Department of Dairy Engineering, SRS of ICAR-NDRI, Adugodi, Bengaluru, 560030 India
| | | | - B Surendra Nath
- Department of Dairy Engineering, SRS of ICAR-NDRI, Adugodi, Bengaluru, 560030 India
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30
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Derossi A, Husain A, Caporizzi R, Severini C. Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies. Crit Rev Food Sci Nutr 2019; 60:1141-1159. [PMID: 30668142 DOI: 10.1080/10408398.2018.1559796] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Personalized nutrition means that we are unique in the way to absorb and to metabolize nutrients as a consequence of our genetic profile and the microbiome that we host in the gut. With the terminology of Personalized Food Manufacturing we want not only to stress the idea of the capability to manufacture food meeting our unique nutritional needs but - based on the idea that eating is a global experience - also to broad this to meet additional personal requirements and expectations, i.e. taste, texture, color, aspect, etc. To address this aim, traditional and advances technologies will have to be employed in new ways and new technological solutions will have to be implemented. All these considerations motivated our paper by which we want to explore and to discuss the technological options having the potential to produce personalized food. After pointing out the main diet styles, firstly we have analyzed the modern approaches of agricultural and animal nutrition in use to manufacture food for narrow group of consumers. Secondly, we have explored emerging technologies at disposal employable to manufacture customized food that meet our uniqueness. Finally the most important market products belonging in the sector of personalized food production have been considered.
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Affiliation(s)
- Antonio Derossi
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Ahmad Husain
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Rossella Caporizzi
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Carla Severini
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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31
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Moreira RG, Almohaimeed S. Technology for processing of potato chips impregnated with red rootbeet phenolic compounds. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Servillo L, Balestrieri ML, Giovane A, De Sio F, Cannavacciuolo M, Squitieri G, Ferrari G, Cautela D, Castaldo D. Improving diced tomato firmness by pulsed vacuum calcification. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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33
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Li Y, Zhang L, Chen F, Lai S, Yang H. Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2092-7] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Cejudo Bastante C, Casas Cardoso L, Mantell Serrano C, Martínez de la Ossa E. Supercritical impregnation of food packaging films to provide antioxidant properties. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.05.034] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Yılmaz FM, Ersus Bilek S. Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı. ACTA ACUST UNITED AC 2017. [DOI: 10.24323/akademik-gida.333673] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1959-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yılmaz FM, Ersus Bilek S. Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13426] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatih Mehmet Yılmaz
- Food Engineering Department; Adnan Menderes University; Efeler Aydın 09010 Turkey
| | - Seda Ersus Bilek
- Food Engineering Department; Ege University; Bornova İzmir 35100 Turkey
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Moreno J, Zúñiga P, Dorvil F, Petzold G, Mella K, Bugueño G. Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13385] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jorge Moreno
- Group of Emergent Technology and Bioactive Compounds of Food, Department of Food Engineering; Universidad del Bio-Bio; Casilla 447 Chillán Chile
| | - Pamela Zúñiga
- Group of Emergent Technology and Bioactive Compounds of Food, Department of Food Engineering; Universidad del Bio-Bio; Casilla 447 Chillán Chile
| | - Franck Dorvil
- Group of Emergent Technology and Bioactive Compounds of Food, Department of Food Engineering; Universidad del Bio-Bio; Casilla 447 Chillán Chile
| | - Guillermo Petzold
- Group of Emergent Technology and Bioactive Compounds of Food, Department of Food Engineering; Universidad del Bio-Bio; Casilla 447 Chillán Chile
| | - Karla Mella
- Group of Emergent Technology and Bioactive Compounds of Food, Department of Food Engineering; Universidad del Bio-Bio; Casilla 447 Chillán Chile
| | - Graciela Bugueño
- Group of Emergent Technology and Bioactive Compounds of Food, Department of Food Engineering; Universidad del Bio-Bio; Casilla 447 Chillán Chile
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Mao J, Zhang L, Chen F, Lai S, Yang B, Yang H. Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca). FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1852-5] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Dermesonlouoglou EK, Giannakourou M, Taoukis PS. Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.05.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Neri L, Di Biase L, Sacchetti G, Di Mattia C, Santarelli V, Mastrocola D, Pittia P. Use of vacuum impregnation for the production of high quality fresh-like apple products. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yusof NL, Rasmusson AG, Gómez Galindo F. Reduction of the Nitrate Content in Baby Spinach Leaves by Vacuum Impregnation with Sucrose. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1725-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yu AC, Liao HJ. Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria×ananassa Duch. cv. Harunoka). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The freezing tolerance of the strawberries related to the application of various pretreatment methods combined with air blast (AB) or cryomechanical (CM) freezing was investigated during 24 weeks of frozen storage. Osmotic pretreatments with lemon juice (LJ) solution and crystallized sucrose (CS) exerted significant protective effects on color stability of frozen-thawed strawberries. As compared with no pretreatment, the combined pretreatment using sodium alginate (SA) or low methoxyl pectin (LMP) vacuum-infusion (VI) and subsequent calcium dipping for frozen strawberries reduced firmness loss by 11.5–34.2% and reduced drip loss by 84.6–91.7% depending on specific VI solutions and calcium concentration, while SA or LMP VI alone showed no significant improvement in the retention of texture. CM freezing not only provoked significant reductions in overall freezing time and moisture loss compared to AB freezing, but also resulted in minimizing color and texture instability of frozen strawberries when combined with the three-step pretreatment process.
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Betoret E, Betoret N, Rocculi P, Dalla Rosa M. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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