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Samborska K, Budziak-Wieczorek I, Matwijczuk A, Witrowa-Rajchert D, Gagoś M, Gładyszewska B, Karcz D, Rybak K, Jaskulski M, Barańska A, Jedlińska A. Powdered plant beverages obtained by spray-drying without carrier addition-physicochemical and chemometric studies. Sci Rep 2024; 14:4488. [PMID: 38396043 PMCID: PMC10891148 DOI: 10.1038/s41598-024-54978-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 02/19/2024] [Indexed: 02/25/2024] Open
Abstract
Plant-based beverages (PBs) are currently gaining interest among consumers who are seeking alternative sustainable options to traditional dairy drinks. The study aimed to obtain powdered plant beverages without the addition of carriers by spray drying method to implement them in the future as an alternative to the liquid form of dairy drinks. Some of the most well-known commercial beverages sources like soy, almond, rice and oat were analyzed in this work. The effect of different treatments (concentration, addition of oat fiber) and two approaches od spray drying (conventional high temperature spray drying-SD, and dehumidified air spray drying at low temperature-DASD) were presented. Moreover, moisture content, water activity, particle morphology and size of obtained powders were analyzed. It was possible to obtain PBs without the addition of carriers, although the drying yield of four basic beverages was low (16.1-37.4%). The treatments and change in spray drying approach enhanced the drying yield, especially for the concentrated beverage dried using DASD (59.2%). Additionally, Fourier Transform Infrared (FTIR) spectroscopy was applied to evaluate the differences in chemical composition of powdered PBs. FTIR analysis revealed differences in the range of the absorption frequency of amide I, amide II (1700-1500 cm-1) and carbohydrate region (1200-900 cm-1). Principal component analysis (PCA) was carried out to study the relationship between spray dried plant beverages samples based on the fingerprint region of FTIR spectra, as well as the physical characteristics. Additionally, hierarchical cluster analysis (HCA) was employed to explore the clustering of the powders.
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Affiliation(s)
- Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Iwona Budziak-Wieczorek
- Department of Chemistry, Faculty of Life Sciences and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950, Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033, Lublin, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Mariusz Gagoś
- Department of Biochemistry and Molecular Biology, Medical University of Lublin, 20-093, Lublin, Poland
| | - Bożena Gładyszewska
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Dariusz Karcz
- Department of Chemical Technology and Environmental Analytics, Krakow University of Technology, 31-155, Krakow, Poland
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033, Lublin, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Maciej Jaskulski
- Department of Environmental Engineering, Faculty of Process and Environmental Engineering, Lodz University of Technology, Wólczańska 213, 93-005, Łódź, Poland
| | - Alicja Barańska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
| | - Aleksandra Jedlińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Nowoursynowska 159C, 02-776, Warsaw, Poland
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Bogusz R, Bryś J, Onopiuk A, Rybak K, Witrowa-Rajchert D, Nowacka M. Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared-Convective Methods. Molecules 2023; 28:8121. [PMID: 38138608 PMCID: PMC10745468 DOI: 10.3390/molecules28248121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared-convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared-convective method (IR-CD) were the most rewarding from the nutritional point of view.
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Affiliation(s)
- Radosław Bogusz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
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Janiszewska-Turak E, Witrowa-Rajchert D, Rybak K, Rolof J, Pobiega K, Woźniak Ł, Gramza-Michałowska A. The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers. Molecules 2022; 27:molecules27238637. [PMID: 36500730 PMCID: PMC9741357 DOI: 10.3390/molecules27238637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/02/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022] Open
Abstract
Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active ingredients and lactic acid bacteria. Therefore, this study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical properties, including the content of active compounds (pigments) and the physical properties of the peppers. Levilactobacillus brevis, Limosilactobacillus fermentum, and Lactoplantibacillus plantarum were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar content, color, dry matter, texture properties, and the count of lactic acid bacteria. In all samples, similar growth of LAB was observed. Significant degradation of chlorophylls into pheophytins was observed after the fermentation process. No significant differences were observed in the parameters tested, depending on the addition of dedicated LAB strains. After the fermentation process, the vitamin C and total polyphenols content is what influenced the antioxidant activity of the samples. It can be stated that the fermentation process changed the red bell pepper samples in the smallest way and the green ones in the highest way.
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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
- Correspondence: (E.J.-T.); (A.G.-M.); Tel.: +48-22-593-7366 (E.J.-T.); +48-61-848-7327 (A.G.-M.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Joanna Rolof
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland
| | - Łukasz Woźniak
- Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532 Warsaw, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence: (E.J.-T.); (A.G.-M.); Tel.: +48-22-593-7366 (E.J.-T.); +48-61-848-7327 (A.G.-M.)
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Dadan M, Grobelna A, Kalisz S, Witrowa-Rajchert D. The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.). Ultrason Sonochem 2022; 89:106156. [PMID: 36084570 PMCID: PMC9465023 DOI: 10.1016/j.ultsonch.2022.106156] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 08/12/2022] [Accepted: 08/31/2022] [Indexed: 06/07/2023]
Abstract
Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice processing. It was analysed whether it was more beneficial to apply US (alone or with enzymatic treatment) to the frozen state, until reaching the cryoscopic temperature or thawed state. Both the US and enzymatic treatment significantly increased the extraction efficiency, extract content, acidity and the content of iridoids and chlorogenic acid in juices, especially if the US was applied to 50 °C. It was probably due to a higher extractivity by the greater damage of the tissue and detexturation. Enzymatic treatment due to long heating contributed to a higher degradation of anthocyanins, ascorbic acid and proanthocyanidins, which are more heat-sensitive. The results of the study mainly indicated the possibility of including ultrasound-assisted thawing in the fruit processing before pressing the juices. This may replace costly enzymatic treatment.
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Affiliation(s)
- Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Anna Grobelna
- Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Stanisław Kalisz
- Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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Dadan M, Tylewicz U, Tappi S, Rybak K, Witrowa-Rajchert D, Dalla Rosa M. Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/141430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Rybak K, Wiktor A, Pobiega K, Witrowa-Rajchert D, Nowacka M. Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cuts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111906] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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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] [What about the content of this article? (0)] [Affiliation(s)] [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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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M. The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment. Foods 2021; 10:foods10020226. [PMID: 33499383 PMCID: PMC7911373 DOI: 10.3390/foods10020226] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/14/2021] [Accepted: 01/19/2021] [Indexed: 01/08/2023] Open
Abstract
It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.
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Affiliation(s)
- Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
- Correspondence: ; Tel.: +48-22-593-7574
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, Prof. von Klitzing Str. 9, 49610 Quakenbrück, Germany;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland; (A.W.); (D.W.-R.); (M.N.)
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Wiktor A, Parniakov O, Toepfl S, Witrowa-Rajchert D, Heinz V, Smetana S. Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102597] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Lammerskitten A, Wiktor A, Mykhailyk V, Samborska K, Gondek E, Witrowa-Rajchert D, Toepfl S, Parniakov O. Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110266] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Rybak K, Wiktor A, Witrowa-Rajchert D, Parniakov O, Nowacka M. The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper. Molecules 2020; 25:molecules25184287. [PMID: 32962060 PMCID: PMC7571178 DOI: 10.3390/molecules25184287] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/10/2020] [Accepted: 09/13/2020] [Indexed: 12/29/2022] Open
Abstract
The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.
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Affiliation(s)
- Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
| | - Oleksii Parniakov
- Elea Vertriebs- und Vermarktungsgesellschaft mbH, 49610 Quakenbrück, Germany;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (A.W.); (D.W.-R.)
- Correspondence: ; Tel.: +48-22-593-75-79
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Cichowska-Bogusz J, Figiel A, Carbonell-Barrachina AA, Pasławska M, Witrowa-Rajchert D. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules 2020; 25:molecules25051078. [PMID: 32121055 PMCID: PMC7179141 DOI: 10.3390/molecules25051078] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 11/30/2022] Open
Abstract
Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.
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Affiliation(s)
- Joanna Cichowska-Bogusz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;
- Correspondence:
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; (A.F.); (M.P.)
| | - Angel Antonio Carbonell-Barrachina
- Agro-Food Technology Department, Food Quality and Safety Group, Miguel Hernández University, Carretera de Beniel, Orihuela, Alicante 03312, Spain;
| | - Marta Pasławska
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland; (A.F.); (M.P.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;
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Bialik M, Wiktor A, Witrowa-Rajchert D, Gondek E. The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta). International Journal of Food Engineering 2020. [DOI: 10.1515/ijfe-2018-0328] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractKiwiberries (Actinidia arguta var. Geneva) were osmotically dehydrated in sucrose, xylitol and maltitol 60 % water solutions at 30 and 50 °C. After pre-treatment, the samples were dried using convective method at 70 °C until fruits have reached a dimensionless moisture ratio (MR) of 0.02. Osmotic pre-treatment significantly improved drying kinetics during the first stage of the process. All the pre-treated samples reached water activity level (aw) less than 0.6 after 7 h of drying. When maltitol or xylitol was used as an osmotic agent at 30 °C, the time required for drying was reduced by 23 and 32 %, respectively. In turn, dehydration performed at 50 °C had no positive effect on the drying kinetics. The shortest drying time was obtained for the samples dehydrated in xylitol at 30 °C. In the case of these samples target MR was reached after 542 min whereas in the case of untreated samples drying lasted 810 min. The highest retention of carotenoid was observed for the samples osmotically pre-treated in maltitol solution at 30 °C and sucrose solution at 50 °C.
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Affiliation(s)
- Michał Bialik
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw02-787, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw02-787, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw02-787, Poland
| | - Ewa Gondek
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 166, Warsaw02-787, Poland
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Zubernik J, Dadan M, Cichowska J, Witrowa-Rajchert D. The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples. International Journal of Food Engineering 2019. [DOI: 10.1515/ijfe-2018-0338] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe aim of this study was to investigate the effects of pre-treatment in ethanol solution carried out in variable time with and without ultrasound (US) assistance on convective drying kinetics, total phenolic content (TPC) and hygroscopicity of an apple. The drying time after immersion in ethanol solution was shorter up to 13.4 (without US) and 18.3 % (with US) in comparison to intact slices. The most appropriate model that described kinetics of drying was the one proposed by Sledz et al. Drying of the untreated apple resulted in a decrease of the TPC by 18 %, compared with raw apples and the pre-treatment led to further losses. The tissue after ethanol pre-treatment was less hygroscopic, which proves the possibility to maintain a characteristic texture of the dried apple with prolonged storage stability. The best quality of dried apples was obtained after 1 min of ethanolic pre-treatment with US.
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Affiliation(s)
- Joanna Zubernik
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw02-776, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw02-776, Poland
| | - Joanna Cichowska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw02-776, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw02-776, Poland
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Cichowska J, Woźniak Ł, Figiel A, Witrowa-Rajchert D. The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue. Period Polytech Chem Eng 2019. [DOI: 10.3311/ppch.14096] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
The following study aims to evaluate the changes in profile of selected sugars and content of polyols in the apple tissue after osmotic dehydration. What makes this research innovative is the use, in the osmotic pre-treatment, of solutions which have hitherto not been commonly used in fruit processing by researchers worldwide. Selected substances from the polyols group (erythritol, xylitol, and maltitol) were used as osmotic agents in 30 % concentrated solutions. The ideal osmotic pressure, as well as efficiency of the process, was calculated, and these parameters were the highest in the case of erythritol. It was confirmed that type of osmotic solution and time of the process have significant influence on discussed parameters. Osmotic dehydration in polyols solutions resulted in increasing the content of these compounds during the process and minor changes in sugars profile of apple tissue. Color changes caused by pre-treatment were small, but still they could be noticed by an inexperienced observer.
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Lammerskitten A, Mykhailyk V, Wiktor A, Toepfl S, Nowacka M, Bialik M, Czyżewski J, Witrowa-Rajchert D, Parniakov O. Impact of pulsed electric fields on physical properties of freeze-dried apple tissue. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102211] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Nowacka M, Wiktor A, Anuszewska A, Dadan M, Rybak K, Witrowa-Rajchert D. The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks. Ultrason Sonochem 2019; 56:1-13. [PMID: 31101243 DOI: 10.1016/j.ultsonch.2019.03.023] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 02/11/2019] [Accepted: 03/22/2019] [Indexed: 06/09/2023]
Abstract
A lot of effort is put to decrease the energy consumption of drying. This effect might be achieved by shift of a drying technology e.g. from a hot-air to a microwave-vacuum method. Moreover, an unconventional pre-treatment such as ultrasound or pulsed electric field may modify a cellular tissue, what influences drying kinetics of plant tissue. The aim of the study was to analyse the quality of microwave-vacuum dried, osmodehydrated (OD) cranberries processed by the means of blanching and ultrasound (US) or blanching followed by pulsed electric field and sonication (PEF + US) in comparison to traditionally treated material. Physical, chemical and sensorial properties of cranberry fruits were assessed. What is more, the impact of aforementioned unconventional treatments on the kinetics of microwave-vacuum dried cranberries was studied. Microwave-vacuum drying process was very short (25-38 min) in comparison to convective drying, which lasted several hours (13.2 h). Most of the samples subjected to US and PEF + US treatments before OD and drying were characterized by similar or a higher amount of bioactive compounds such as polyphenols, anthocyanins and flavonoids, and better colour and taste, as compared to cut osmodehydrated cranberry fruits subjected to convective drying (reference samples).
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Aleksandra Anuszewska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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20
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Pobiega K, Kraśniewska K, Przybył JL, Bączek K, Żubernik J, Witrowa-Rajchert D, Gniewosz M. Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts. Molecules 2019; 24:E2965. [PMID: 31443325 PMCID: PMC6720850 DOI: 10.3390/molecules24162965] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/13/2019] [Accepted: 08/14/2019] [Indexed: 12/14/2022] Open
Abstract
Propolis is a natural mixture produced by bees from plant resin substances. This study focuses on the general characteristics of five samples of Polish extract propolis originating from agricultural areas. Chemical composition with high performance liquid chromatography‒diode array detector method, total content of flavonoids and polyphenols, and antioxidative activity were determined in the ethanol extracts of propolis (EEP) samples. Minimum inhibitory concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and time-kill curves were studied for foodborne pathogens and food spoilage microorganisms. In EEPs the predominant flavonoid compounds were pinocembrin, chrysin, pinobanksin, apigenin, and kaempferol and the predominant phenolic acids were p-coumaric acid, ferulic acid, and caffeic acid. A strong antioxidative action of propolis in vitro was observed (IC50 for DPPH radical was at the level of 0.9-2.1 µg/mL). EEPs had MIC values for bacteria in the range of 1-16 mg/mL, whereas MIC for fungi ranged from 2 to 32 mg/mL. Extract of propolis originating from southern Poland was distinguished by higher content of bioactive components, and stronger antioxidative and antimicrobial activity than EPPs from the remaining areas of Poland. The results indicate the possibility of applying ethanol extracts from Polish propolis to protect food against microbiological spoilage.
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Affiliation(s)
- Katarzyna Pobiega
- Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Karolina Kraśniewska
- Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Jarosław L Przybył
- Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Faculty of Horticulture, Biotechnology and Landscape Architecture, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Bączek
- Laboratory of New Herbal Products, Department of Vegetable and Medicinal Plants, Faculty of Horticulture, Biotechnology and Landscape Architecture, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Joanna Żubernik
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Małgorzata Gniewosz
- Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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21
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Wiktor A, Dadan M, Nowacka M, Rybak K, Witrowa-Rajchert D. The impact of combination of pulsed electric field and ultrasound treatment on air drying kinetics and quality of carrot tissue. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.060] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Nowacka M, Laghi L, Rybak K, Dalla Rosa M, Witrowa-Rajchert D, Tylewicz U. Water state and sugars in cranberry fruits subjected to combined treatments: Cutting, blanching and sonication. Food Chem 2019; 299:125122. [PMID: 31288165 DOI: 10.1016/j.foodchem.2019.125122] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 07/01/2019] [Accepted: 07/02/2019] [Indexed: 01/12/2023]
Abstract
To ease the mass exchange in fruit tissues, cutting and blanching are traditionally performed. However, recently, unconventional methods such as sonication are becoming more popular, which cause several alterations of physical and chemical properties as well as microstructure changes. The aim of this work was to evaluate the distribution of water inside the cranberry fruits, microstructural changes and sugars content, following traditional and sonication pre-treatments in osmotic solutions. TD-NMR spectroscopy was used to measure the transverse relaxation time (T2) and intensity of proton pools in different cellular compartments. The microstructure of the samples was evaluated by SEM microscopy, sugars content by HPLC and sucrose melting temperature and enthalpy by DSC. Different pre-treatments appeared to promote microstructure alterations and loss of water from vacuole and cytoplasm/extracellular space, more pronounced in cut and blanched samples. Cutting and blanching followed by osmotic dehydration with assisted sonication eased sucrose penetration into the tissue.
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Affiliation(s)
- Malgorzata Nowacka
- Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy.
| | - Katarzyna Rybak
- Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
| | - Dorota Witrowa-Rajchert
- Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
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Lammerskitten A, Wiktor A, Siemer C, Toepfl S, Mykhailyk V, Gondek E, Rybak K, Witrowa-Rajchert D, Parniakov O. The effects of pulsed electric fields on the quality parameters of freeze-dried apples. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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24
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Wiktor A, Nowacka M, Anuszewska A, Rybak K, Dadan M, Witrowa-Rajchert D. Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques. J Food Sci 2019; 84:1820-1828. [PMID: 31206662 DOI: 10.1111/1750-3841.14651] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 12/01/2022]
Abstract
The aim of this study was to analyze the impact of traditional and combined pretreatment on dehydration kinetics and quality of dried swamp cranberries. Fruits were blanched, cut, or treated by combined technique consisting of blanching and application of pulsed electric field. Afterwards, fruits were subjected for osmotic dehydration (OD; 72 hr) in 61.5% sucrose solution or in ternary solution consisting of 30% sucrose with 0.1% addition of steviol glycosides to ensure similar sweetness of both mixtures. In the case of samples treated by combined method, OD was enhanced during first 30 min by sonication. Partially dehydrated cranberries were air dried at 70 °C. The quality of dehydrated fruits was assessed by the means of phenolics content, anthocyanin content, flavonoid content, vitamin C content, water activity, and color. Blanching decreased drying time by 48% to 50% in comparison to cutting. Utilization of combined method reduced drying time of cranberries up to 55% in comparison to cut samples. Water activity of all samples was below 0.6. Blanched samples or blanched and then treated with pulsed electric field and ultrasound contained more anthocyanins and flavonoids and less sucrose than cut samples. PRACTICAL APPLICATION: According to current trends in food and beverage industry, consumers seek for products which does not contain excessive amounts of sugars, salt, or fats. Dried cranberry fruits are rich in bioactive compounds and need to be osmotically dehydrated in sugar solutions to make the taste of the final product acceptable. Osmotic dehydration is also carried out to decrease time of drying, which is one of the most energy intensive processes. Therefore, there is a need to develop a technology with potential to maintain the bioactive compounds, reduce sugar content in comparison to traditionally process fruits, and enhance the kinetics of drying.
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Affiliation(s)
- A Wiktor
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - M Nowacka
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - A Anuszewska
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - K Rybak
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - M Dadan
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - D Witrowa-Rajchert
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
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Samborska K, Wiktor A, Jedlińska A, Matwijczuk A, Jamróz W, Skwarczyńska-Maj K, Kiełczewski D, Tułodziecki M, Błażowski Ł, Witrowa-Rajchert D. Development and characterization of physical properties of honey-rich powder. Food and Bioproducts Processing 2019. [DOI: 10.1016/j.fbp.2019.03.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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26
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Samborska K, Jedlińska A, Wiktor A, Derewiaka D, Wołosiak R, Matwijczuk A, Jamróz W, Skwarczyńska-Maj K, Kiełczewski D, Błażowski Ł, Tułodziecki M, Witrowa-Rajchert D. The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02260-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Cichowska J, Figiel A, Stasiak-Różańska L, Witrowa-Rajchert D. Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions. Foods 2019; 8:foods8010020. [PMID: 30634517 PMCID: PMC6352030 DOI: 10.3390/foods8010020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 01/01/2019] [Accepted: 01/09/2019] [Indexed: 11/16/2022] Open
Abstract
The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also been proposed a new mass transfer parameter-true water loss, which includes actual solid gain during the process. Additional consideration of a new ratio (Cichowska et al. Ratio) can be useful for better interpretation of osmotic dehydration (OD) in terms of practical applications. Apples v. Elise were dipped into 30% concentrated solutions of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA) to remove some water from the tissue. To evaluate the efficiency of these solutes, 50% concentrated sucrose solution was used as a control. All of the tested osmotic agent, except maltitol, were effective in the process as evidenced by high values in the true water loss parameter. Solutions of erythritol and xylitol in 30% concentrate could be an alternative to sucrose in the process of osmotic dehydration. Peleg's, Kelvin⁻Voigt, and Burgers models could fit well with the experimental data. modeling of mass transfer parameters, using Peleg's model can be satisfactorily supplemented by Kelvin⁻Voigt and Burgers model for better prediction of OD within the particular periods of the process.
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Affiliation(s)
- Joanna Cichowska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
| | - Adam Figiel
- Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego St., 51-630 Wrocław, Poland.
| | - Lidia Stasiak-Różańska
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.
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Yeddes W, Nowacka M, Rybak K, Younes I, Hammami M, Saidani-Tounsi M, Witrowa-Rajchert D. Evaluation of the Antioxidant and Antimicrobial Activity of Rosemary Essential Oils as Gelatin Edible Film Component. FSTR 2019. [DOI: 10.3136/fstr.25.321] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Walid Yeddes
- Borj Cedria Biotechnology Center, Laboratory of Aromatic and Medicinal Plants
- University of Carthage, Faculty of Science of Bizerte
| | - Malgorzata Nowacka
- Warsaw University of Life Sciences - SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
| | - Katarzyna Rybak
- Warsaw University of Life Sciences - SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
| | - Islem Younes
- Borj Cedria Biotechnology Center, Laboratory of Aromatic and Medicinal Plants
| | - Majdi Hammami
- Borj Cedria Biotechnology Center, Laboratory of Aromatic and Medicinal Plants
| | | | - Dorota Witrowa-Rajchert
- Warsaw University of Life Sciences - SGGW, Faculty of Food Sciences, Department of Food Engineering and Process Management
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Nowacka M, Tappi S, Tylewicz U, Luo W, Rocculi P, Wesoły M, Ciosek-Skibińska P, Dalla Rosa M, Witrowa-Rajchert D. Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Nowacka M, Tylewicz U, Tappi S, Siroli L, Lanciotti R, Romani S, Witrowa-Rajchert D. Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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31
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Nowacka M, Rybak K, Wiktor A, Mika A, Boruszewski P, Woch J, Przybysz K, Witrowa-Rajchert D. The quality and safety of food contact materials – paper and cardboard coated with paraffin emulsion. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.06.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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32
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Jedlińska A, Samborska K, Janiszewska-Turak E, Witrowa-Rajchert D, Seuvre AM, Voilley A. Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12872] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Aleksandra Jedlińska
- Faculty of Food Sciences; Warsaw University of Life Sciences WULS-SGGW; Warsaw Poland
| | - Katarzyna Samborska
- Faculty of Food Sciences; Warsaw University of Life Sciences WULS-SGGW; Warsaw Poland
| | | | | | - Anne-Marie Seuvre
- UMR PAM-PAPC; AGROSUPDIJON-Université de Bourgogne; Dijon France
- IUT Département de Génie Biologique; Dijon France
| | - Andrée Voilley
- UMR PAM-PAPC; AGROSUPDIJON-Université de Bourgogne; Dijon France
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33
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Pieczywek PM, Nowacka M, Dadan M, Wiktor A, Rybak K, Witrowa-Rajchert D, Zdunek A. Postharvest Monitoring of Tomato Ripening Using the Dynamic Laser Speckle. Sensors (Basel) 2018; 18:s18041093. [PMID: 29617343 PMCID: PMC5948744 DOI: 10.3390/s18041093] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 03/29/2018] [Accepted: 03/30/2018] [Indexed: 12/30/2022]
Abstract
The dynamic laser speckle (biospeckle) method was tested as a potential tool for the assessment and monitoring of the maturity stage of tomatoes. Two tomato cultivars—Admiro and Starbuck—were tested. The process of climacteric maturation of tomatoes was monitored during a shelf life storage experiment. The biospeckle phenomena were captured using 640 nm and 830 nm laser light wavelength, and analysed using two activity descriptors based on biospeckle pattern decorrelation—C4 and ε. The well-established optical parameters of tomatoes skin were used as a reference method (luminosity, a*/b*, chroma). Both methods were tested with respect to their prediction capabilities of the maturity and destructive indicators of tomatoes—firmness, chlorophyll and carotenoids content. The statistical significance of the tested relationships were investigated by means of linear regression models. The climacteric maturation of tomato fruit was associated with an increase in biospckle activity. Compared to the 830 nm laser wavelength the biospeckle activity measured at 640 nm enabled more accurate predictions of firmness, chlorophyll and carotenoids content. At 640 nm laser wavelength both activity descriptors (C4 and ε) provided similar results, while at 830 nm the ε showed slightly better performance. The linear regression models showed that biospeckle activity descriptors had a higher correlation with chlorophyll and carotenoids content than the a*/b* ratio and luminosity. The results for chroma were comparable with the results for both biospeckle activity indicators. The biospeckle method showed very good results in terms of maturation monitoring and the prediction of the maturity indices of tomatoes, proving the possibility of practical implementation of this method for the determination of the maturity stage of tomatoes.
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Affiliation(s)
- Piotr Mariusz Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
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Nowacka M, Fijalkowska A, Wiktor A, Dadan M, Tylewicz U, Dalla Rosa M, Witrowa-Rajchert D. Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries. Ultrasonics 2018; 83:33-41. [PMID: 28778552 DOI: 10.1016/j.ultras.2017.07.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 07/02/2017] [Accepted: 07/18/2017] [Indexed: 06/07/2023]
Abstract
The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60min of osmotic treatment and completely lost in the blanched samples.
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Aleksandra Fijalkowska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater Studiorum Università di Bologna, Campus of Food Science, Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum Università di Bologna, Campus of Food Science, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum Università di Bologna, Campus of Food Science, Cesena, Italy
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
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35
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Nowacka M, Fijalkowska A, Dadan M, Rybak K, Wiktor A, Witrowa-Rajchert D. Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries. Ultrasonics 2018; 83:18-25. [PMID: 28693863 DOI: 10.1016/j.ultras.2017.06.022] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 06/26/2017] [Accepted: 06/30/2017] [Indexed: 06/07/2023]
Abstract
The aim of the study was to investigate the influence of ultrasound treatment applied in osmotic solution on bioactive compounds, such as vitamin C, polyphenols, anthocyanins and flavonoids content as well as antioxidant activity in cranberries (Vaccinium oxycoccus). Ultrasound treatment was performed at the frequency of 21kHz for 30 and 60min in two osmotic solutions - 61.5% sucrose and 30% sucrose with an addition of 0.1% of steviol glycosides. Before the ultrasound treatment the material was subjected to cutting or blanching. The obtained results indicated that the influence of ultrasound waves on cranberries depends on a type of bioactive component. The ultrasound treated cranberries as well as the ones subjected to cutting or blanching enhanced by ultrasound were characterized mainly by a lower content of bioactive compounds.
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Aleksandra Fijalkowska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
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36
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Janiszewska-Turak E, Dellarosa N, Tylewicz U, Laghi L, Romani S, Dalla Rosa M, Witrowa-Rajchert D. The influence of carrier material on some physical and structural properties of carrot juice microcapsules. Food Chem 2017. [DOI: 10.1016/j.foodchem.2017.03.134] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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Nowacka M, Fijalkowska A, Wiktor A, Rybak K, Dadan M, Witrowa-Rajchert D. Changes of Mechanical and Thermal Properties of Cranberries Subjected to Ultrasound Treatment. International Journal of Food Engineering 2017. [DOI: 10.1515/ijfe-2016-0306] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of the study was to investigate the effect of ultrasound treatment in osmotic solution, carried out at different time and solutions, on mechanical and thermal properties of cranberries. Ultrasound treatment was applied for 30 and 60 min in liquid mediums such as 61.5 % sucrose solution and 30 % sucrose solution with 0.1 % steviol glycosides addition. Before the ultrasound treatment samples were subjected to traditional operations (cutting, blanching). The traditional operations and ultrasonic treatment of whole fruits did not influence or slightly influenced dry matter content and mechanical properties. The cutting had impact on thermal properties to the highest extent due to the exposition of fruits’ flesh. The combination of cutting and sonication decreased thermal conductivity which suggests that mass transfer was more pronounced. The sonication had greater influence when compared to only ultrasonic treatment. Combined both cutting and blanching with ultrasonic treatment led to greater changes in cranberries properties.
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38
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Michalska A, Witrowa-Rajchert D. V Food Engineering Symposium (Warsaw, Poland). International Journal of Food Engineering 2017. [DOI: 10.1515/ijfe-2017-0149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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39
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Dadan M, Rybak K, Wiktor A, Nowacka M, Zubernik J, Witrowa-Rajchert D. Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments - An optimization approach. Food Chem 2017; 239:242-251. [PMID: 28873566 DOI: 10.1016/j.foodchem.2017.06.061] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 05/28/2017] [Accepted: 06/07/2017] [Indexed: 11/18/2022]
Abstract
Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order to obtain high quality of dried leaves, which was the aim of this study. The optimization was done using response surface methodology (RSM) for the following factors: microwave power (100, 200, 300W), air temperature (20, 30, 40°C) and pre-treatment variant (ultrasound, steaming and dipping as a control). Total phenolic content (TPC), antioxidant activity, chlorophyll and lutein contents (using UPLC-PDA) were determined in dried leaves. The analysed responses were dependent on the applied drying parameters and the pre-treatment type. The possibility of ultrasound and steam treatment application was proven and the optimal processing conditions were selected.
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Affiliation(s)
- Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Joanna Zubernik
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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40
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Nowacka M, Tylewicz U, Romani S, Dalla Rosa M, Witrowa-Rajchert D. Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.02.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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41
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Nowacka M, Mika A, Wiktor A, Ciosek P, Rybak K, Dadan M, Witrowa-Rajchert D. Application of various types of coatings in food packaging materials: Sensorial assessment and health safety. ACTA ACUST UNITED AC 2017. [DOI: 10.5937/jpea1702071n] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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42
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Kamińska-Dwórznicka A, Matusiak M, Samborska K, Witrowa-Rajchert D, Gondek E, Jakubczyk E, Antczak A. The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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Barba FJ, Parniakov O, Pereira SA, Wiktor A, Grimi N, Boussetta N, Saraiva JA, Raso J, Martin-Belloso O, Witrowa-Rajchert D, Lebovka N, Vorobiev E. Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.015] [Citation(s) in RCA: 432] [Impact Index Per Article: 48.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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44
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Sledz M, Wiktor A, Nowacka M, Witrowa-Rajchert D. Drying Kinetics, Microstructure and Antioxidant Properties of Basil Treated by Ultrasound. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12271] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Magdalena Sledz
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Artur Wiktor
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management; Faculty of Food Sciences; Warsaw University of Life Sciences; Nowoursynowska 159c Warsaw 02-776 Poland
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45
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Fijalkowska A, Nowacka M, Wiktor A, Sledz M, Witrowa-Rajchert D. Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12217] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Aleksandra Fijalkowska
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
| | - Małgorzata Nowacka
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
| | - Artur Wiktor
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
| | - Magdalena Sledz
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
| | - Dorota Witrowa-Rajchert
- Faculty of Food Science; Department of Food Engineering and Process Management; Warsaw University of Life Sciences; Nowoursynowska159c 02-776 Warsaw Poland
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46
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Janiszewska E, Jedlińska A, Witrowa-Rajchert D. Effect of homogenization parameters on selected physical properties of lemon aroma powder. Food and Bioproducts Processing 2015. [DOI: 10.1016/j.fbp.2014.05.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Samborska K, Langa E, Kamińska-Dwórznicka A, Witrowa-Rajchert D. The influence of sodium caseinate on the physical properties of spray-dried honey. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12629] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Katarzyna Samborska
- Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland
| | - Elwira Langa
- Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland
| | - Anna Kamińska-Dwórznicka
- Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland
| | - Dorota Witrowa-Rajchert
- Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159c Warsaw 02-776 Poland
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48
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Nowacka M, Śledź M, Wiktor A, Witrowa-Rajchert D. Changes of Radical Scavenging Activity and Polyphenols Content During Storage of Dried Apples. International Journal of Food Properties 2014. [DOI: 10.1080/10942912.2012.711408] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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49
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Nowacka M, Tylewicz U, Laghi L, Dalla Rosa M, Witrowa-Rajchert D. Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration. Food Chem 2014; 144:18-25. [DOI: 10.1016/j.foodchem.2013.05.129] [Citation(s) in RCA: 133] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2012] [Revised: 04/29/2013] [Accepted: 05/28/2013] [Indexed: 11/16/2022]
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50
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Śledź M, Nowacka M, Wiktor A, Witrowa-Rajchert D. Selected chemical and physico-chemical properties of microwave-convective dried herbs. Food and Bioproducts Processing 2013. [DOI: 10.1016/j.fbp.2013.02.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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