1
|
M’be CU, Scher J, Gaiani C, Amani NG, Burgain J. Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution. Foods 2023; 12:2984. [PMID: 37627982 PMCID: PMC10453219 DOI: 10.3390/foods12162984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 07/27/2023] [Accepted: 07/29/2023] [Indexed: 08/27/2023] Open
Abstract
Hibiscus sabdariffa is a tropical plant with red calyxes whose anthocyanins, phenols, and antioxidant activity make it attractive to consumers both from a nutritional and medicinal standpoint. Its seasonality, perishability, and anthocyanin instability, led to the setup of stabilization methods comprising drying and powdering. However, its properties can often be altered during these stabilization processes. Treatments such as dehumidified-air-drying, infrared drying, and oven-drying, and their combination showed better quality preservation. Moreover, powder production enables superior biomolecule extractability which can be linked to a higher bioaccessibility. However, the required temperatures for powder production increase the bioactive molecules degradation leading to their antioxidant activity loss. To overcome this issue, ambient or cryogenic grinding could be an excellent method to improve the biomolecule bioavailability and accessibility if the processing steps are well mastered. To be sure to benefit from the final nutritional quality of the powder, such as the antioxidant activity of biomolecules, powders have to offer excellent reconstitutability which is linked to powder physicochemical properties and the reconstitution media. Typically, the finest powder granulometry and using an agitated low-temperature reconstitution media allow for improving anthocyanin extractability and stability. In this review, the relevant physicochemical and processing parameters influencing plant powder features from processing transformation to reconstitution will be presented with a focus on bioactive molecules and antioxidant activity preservation.
Collapse
Affiliation(s)
| | - Joël Scher
- LIBio, Université de Lorraine, 54000 Nancy, France (C.G.)
| | - Claire Gaiani
- LIBio, Université de Lorraine, 54000 Nancy, France (C.G.)
| | | | | |
Collapse
|
2
|
Sarjerao LSK, Kashyap P, Sharma P. Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (
Vigna radiata
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lad Shailesh Kumar Sarjerao
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| | - Piyush Kashyap
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture Lovely Professional University Phagwara Punjab India
| |
Collapse
|
3
|
Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds. Foods 2022; 11:foods11152240. [PMID: 35954006 PMCID: PMC9367946 DOI: 10.3390/foods11152240] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting. The effects of hot air drying (HAD), combined infrared and hot air drying (IR-HAD), and sequential IR-HAD and HAD (IR-HAD + HAD) on the drying behavior, color, shrinkage, aroma profiles, phenolic compounds, and microstructure of chrysanthemum cakes were studied. Results showed that the increasing temperature resulted in a decrease in drying time and an increase in drying rate and moisture diffusivity. The Logarithmic and Page models exhibited superior fit in describing the dehydration process. Among the three drying strategies, IR-HAD was more effective in reducing energy consumption, improving shrinkage, water holding capacity, water binding capacity and cellular microstructure, while IR-HAD + HAD showed better inhibitory effect on color deterioration. Furthermore, gas chromatography–mass spectrometry (GC-MS) analysis revealed that different drying strategies dramatically influenced the aroma profiles in samples, and IR-HAD obtained the highest concentration of volatiles. The results of ultra-performance liquid chromatography (UPLC) indicated that the introduction of infrared radiation contributed to increasing the contents of chlorogenic acid, luteolin, total phenolic and flavonoid. These suggested that IR-HAD was a promising technique for drying medicinal chrysanthemum.
Collapse
|
4
|
Hartmanshenn C, Chaksmithanont P, Leung C, Ghare DV, Chakraborty N, Patel S, Halota M, Khinast JG, Papageorgiou CD, Mitchell C, Quon JL, Glasser BJ. Infrared Temperature Measurements and
DEM
Simulations of Heat Transfer in a Bladed Mixer. AIChE J 2022. [DOI: 10.1002/aic.17636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Clara Hartmanshenn
- Department of Chemical and Biochemical Engineering Rutgers University Piscataway New Jersey USA
| | - Prin Chaksmithanont
- Department of Chemical and Biochemical Engineering Rutgers University Piscataway New Jersey USA
| | - Carlin Leung
- Department of Chemical and Biochemical Engineering Rutgers University Piscataway New Jersey USA
| | - Digvijay V. Ghare
- Department of Chemical and Biochemical Engineering Rutgers University Piscataway New Jersey USA
| | - Nabaneeta Chakraborty
- Department of Chemical and Biochemical Engineering Rutgers University Piscataway New Jersey USA
| | - Sagar Patel
- Department of Chemical and Biochemical Engineering Rutgers University Piscataway New Jersey USA
| | - Madeline Halota
- Department of Chemical and Biochemical Engineering Rutgers University Piscataway New Jersey USA
| | - Johannes G. Khinast
- Research Center Pharmaceutical Engineering and Institute for Process and Particle Engineering Graz University of Technology Graz Austria
| | - Charles D. Papageorgiou
- Process Chemistry Development, Takeda Pharmaceuticals International Co. Cambridge Massachusetts USA
| | - Chris Mitchell
- Process Chemistry Development, Takeda Pharmaceuticals International Co. Cambridge Massachusetts USA
| | - Justin L. Quon
- Process Chemistry Development, Takeda Pharmaceuticals International Co. Cambridge Massachusetts USA
| | - Benjamin J. Glasser
- Department of Chemical and Biochemical Engineering Rutgers University Piscataway New Jersey USA
| |
Collapse
|
5
|
Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds. Foods 2022; 11:foods11010112. [PMID: 35010238 PMCID: PMC8750427 DOI: 10.3390/foods11010112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/23/2021] [Accepted: 12/29/2021] [Indexed: 01/23/2023] Open
Abstract
Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. The first step that allows for grape pomace reuse is its drying, which should be carefully performed in order to preserve the biologically active compounds' stability. In this study, the effects of different drying methods on the stability of polyphenols, tannins and tartaric acid in grape pomace (Vitis vinifera) cv. Graševina were investigated. In particular, vacuum drying (at different temperatures: 35, 50 and 70 °C), conventional drying at 70 °C and open sun drying were performed and the drying kinetics was described using Peleg's model. Considering the processing time and thermodynamics, vacuum drying at 70 °C was the most convenient processing method. Polyphenols were highly stable during drying, and slight degradation occurred during vacuum drying at 35 and 50 °C. Tannins and tartaric acid were more prone to degradation depending on the drying method applied and showed the greatest stability during vacuum drying at 70 °C.
Collapse
|
6
|
Kubbutat P, Leitão L, Kulozik U. Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties. Foods 2021; 10:foods10081876. [PMID: 34441652 PMCID: PMC8392398 DOI: 10.3390/foods10081876] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/05/2021] [Accepted: 08/11/2021] [Indexed: 01/16/2023] Open
Abstract
The hypothesis was that saccharides mediate interactions between surface-active components and that this will have an impact on foam decay during the drying process. Static light scattering was performed to determine changes in interactions between the foam stabilizer on a molecular level. Furthermore, pendant drop and oscillating drop measurements were performed to examine the surface tension and surface rheology. Foams were dried in conventional dryers as well as microwave-supported vacuum dryers. Final foam properties were determined. It was shown that the addition of sugars, often added as protective substances for sensitive organic molecules, resulted in lower repulsion between different types of surface-active components, namely polysorbate 80 and β-lactoglobulin (β-lg). Differences in impact of the types of sugars and between different types of surfactant, protein, and small molecules were observed influencing the foam decay behavior. The interfacial properties of polysorbate 80 and β-lg were influenced by the type of the used sugars. The surface elasticity of protein stabilized surfaces was higher compared to that of polysorbate stabilized systems. Protein stabilized systems remained more stable compared to polysorbate systems, which was also affected by the used saccharide. Overall, a correlation between molecular interactions and foam decay behavior was found.
Collapse
|
7
|
LEI Y, CHEN J, ZHANG Z, DENG X. Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.37020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Yongdong LEI
- Food College, Shihezi University, China; Xinjiang Academy of Agricultural and Reclamation Science, China
| | | | - Zhenghong ZHANG
- Xinjiang Academy of Agricultural and Reclamation Science, China
| | | |
Collapse
|
8
|
Application of non-isothermal simulation in optimization of food drying process. Journal of Food Science and Technology 2020; 58:2325-2336. [PMID: 33967329 DOI: 10.1007/s13197-020-04743-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2020] [Accepted: 08/18/2020] [Indexed: 10/23/2022]
Abstract
The application of numerical methods on one hand and simulation of various food processing techniques on the other hand could be effective methods in the process optimization such as reducing energy consumption and processing time and increasing product quality. The objective of this study was to apply variable air temperatures during drying process of garlic slices while reducing the drying time and maintaining the highest possible quality of the dried product. Therefore, drying process was simulated based on the numerical methods, and the proper time to change the air temperature was predicted using the product temperature profile. A high air temperature was applied at the beginning of the drying process (70 °C) and then during the process the temperature was decreased (50 °C) in a way that that the product surface temperature was never increased more than the critical temperature of 50 °C. The result of simulation was validated based on experiments at various drying conditions such as air temperature of 50, 60 and 70 °C and slice thickness of 2.5 mm. Based on the results of the study, by applying the variable air temperatures during drying process on samples, the drying time was reduced by 24% and the color quality of the samples was preserved. The final product produced by this method had higher quality (total color changes is 3.278) compared to the products dried at the higher constant temperature of 70 °C (total color changes is 6.71).
Collapse
|
9
|
Ran XL, Zhang M, Wang Y, Liu Y. Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4482-4491. [PMID: 31686680 DOI: 10.1007/s13197-019-03933-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/04/2019] [Accepted: 07/08/2019] [Indexed: 11/24/2022]
Abstract
Vacuum radio frequency drying (VRFD) combining the advantages of RF heating with vacuum drying (VD) was applied to produce chicken powders. Drying time and some properties of VRFD the powders were compared with VD and microwave vacuum drying (MVD) (915 MHz and 2450 MHz). Results showed that the total drying time of VRFD chicken powders was the shortest (100 min) while that for VD powders was the longest (180 min). VRFD chicken powders exhibited the lowest hygroscopicity (2.17%), the highest water holding capacity (254.80%), and better color and taste. Besides, VRFD powders had maximum umami flavor among the obtained powders. Contrarily, the color and flavor of VD powders were the most undesirable. Additionally, VRFD had less effect on protein secondary structures compared with MVD. It was concluded that, VRFD possesses the necessary potential for use at industrial level in the production of chicken powders with high qualities.
Collapse
Affiliation(s)
- Xin-Li Ran
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu Province China
| | - Min Zhang
- 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu Province China.,2Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Yuchuan Wang
- 3International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yaping Liu
- Guangdong Galore Food Co. Ltd., Zhongshan, 528447 China
| |
Collapse
|