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Gautam S, Kathuria D, Hamid, Dobhal A, Singh N. Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency. Food Chem 2024; 460:140729. [PMID: 39116776 DOI: 10.1016/j.foodchem.2024.140729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 07/16/2024] [Accepted: 07/30/2024] [Indexed: 08/10/2024]
Abstract
Vacuum Impregnation (VI) act as promising method for rapidly introducing specific concentration solutions into food matrices using a hydrodynamic mechanism and deformation phenomenon to attain a product with specific tailored functional quality characteristics. VI facilitates rapid introduction of specific solutions into the food matrices. This technique allows efficient incorporation of bioactive compounds and nutritional components, meeting the rising consumer demand for functional foods. Furthermore, VI when combined with non-thermal techniques, opens up new avenues for preserving higher quality attributes and enhancing antimicrobial effects. The unique ability of VI to rapidly infuse specific solutions into food matrices, combined with the advantages of non-thermal processes, addresses the growing consumer demand for products enriched with bioactive ingredients. Hence, the present review aims to explore the potential impact of VI, coupled with novel techniques, on food quality, its practical applications, and the enhancement of process efficiency for large-scale industrial production.
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Affiliation(s)
- Sunakshi Gautam
- Department of Food Technology, School of Agriculture, Shoolini University, Solan, Himachal Pradesh, 173229, India
| | - Deepika Kathuria
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
| | - Hamid
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Ankita Dobhal
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India
| | - Narpinder Singh
- Department of Food Science and Technology, Graphic Era deemed to be University, Dehradun, Uttarakhand, 248002, India.
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Nićetin M, Filipović J, Djalović I, Stanković D, Trivan G, Košutić M, Živančev D, Filipović V. Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition. Foods 2024; 13:2712. [PMID: 39272478 PMCID: PMC11395434 DOI: 10.3390/foods13172712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2024] [Revised: 08/06/2024] [Accepted: 08/14/2024] [Indexed: 09/15/2024] Open
Abstract
Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level of 20% substitution was determined using Z-score analysis, from the aspect of the best nutritive improvement and the mildest adverse impact on the technological and sensory quality. In the second research phase, comparison of the cookies with the 20% celery root powder substitution, dehydrated by different methods, indicated that combined dehydration showed upgraded results in terms of the overall quality of the final product, for 28.85 percentile points higher than cookies with lyophilized and for 65.24 percentile points higher than cookies with the addition of convectively dried celery root powder. The cookie containing celery powder previously osmodehydrated in molasses had higher contents of analyzed minerals (1.2-3.3 times), total phenols (10.8%) and antioxidant activities (14% for DPPH and 4% for ABTS) compared to the cookie with lyophilized powder.
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Affiliation(s)
- Milica Nićetin
- Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Filipović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivica Djalović
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Dragica Stanković
- Institute for Multidisciplinary Research, University of Belgrade, Kneza Viseslava 1, 11030 Belgrade, Serbia
| | - Goran Trivan
- Institute for Multidisciplinary Research, University of Belgrade, Kneza Viseslava 1, 11030 Belgrade, Serbia
| | - Milenko Košutić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragan Živančev
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Vladimir Filipović
- Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
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Kręcisz M, Klemens M, Latański A, Stępień B. The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process. Molecules 2024; 29:4050. [PMID: 39274900 PMCID: PMC11396649 DOI: 10.3390/molecules29174050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2024] [Revised: 08/20/2024] [Accepted: 08/24/2024] [Indexed: 09/16/2024] Open
Abstract
The effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze drying was carried out. Compared to dried indigenous celery, dry impregnated tissue was characterized by lower values of dry matter, L* and b* color parameters, as well as higher values of water activity, density and a* color parameter. In addition, VI reduced the drying time. Forty Volatile Organic Compounds (VOCs) were found in celery, while fifty-one VOCs were found in the profile of celery with beetroot juice. The innovative method of vacuum impregnation made it possible to produce a new type of product with changed properties and a variable VOCs profile. The best fit of the drying process kinetics was achieved by using the logistic model. Increasing the temperature during convection drying resulted in shorter drying time, increased values of dry matter, reduced the water activity value and altered VOCs.
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Affiliation(s)
- Magdalena Kręcisz
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Marta Klemens
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - Aleks Latański
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
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Rudy S, Dziki D, Biernacka B, Polak R, Krzykowski A, Krajewska A, Stanisławczyk R, Rudy M, Żurek J, Rudzki G. Impact of Drying Process on Grindability and Physicochemical Properties of Celery. Foods 2024; 13:2585. [PMID: 39200512 PMCID: PMC11354119 DOI: 10.3390/foods13162585] [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: 07/17/2024] [Revised: 08/12/2024] [Accepted: 08/16/2024] [Indexed: 09/02/2024] Open
Abstract
The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C, and 80 °C), on the drying kinetics, selected physicochemical properties of dried celery stems, and their grindability. The Page model was employed to mathematically describe the drying kinetics across the entire measurement range. Convection-microwave drying significantly reduced the drying time compared to the other methods. The longest drying duration was observed with freeze drying at 40 °C. The product obtained through freeze drying at 40 °C exhibited the least alteration in color coordinates, the highest antioxidant capacity, and the greatest retention of chlorophylls and total carotenoids. At a specific temperature, the quality of the product obtained from vacuum drying was slightly lower compared to that from freeze drying. The most substantial changes in the physicochemical properties of the dried product were observed with convection-microwave drying at a microwave power of 100 W. The drying method selected had a significant impact on the energy consumption of grinding, average particle size, and the grinding energy index of the dried celery stems; these parameters worsened as the drying temperature increased. The product with the best quality characteristics and disintegration parameters was achieved using freeze drying at 40 °C.
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Affiliation(s)
- Stanisław Rudy
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Renata Polak
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Andrzej Krzykowski
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland; (S.R.); (D.D.); (B.B.); (R.P.); (A.K.)
| | - Renata Stanisławczyk
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza St. 4, 35-601 Rzeszów, Poland; (R.S.); (M.R.)
| | - Mariusz Rudy
- Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza St. 4, 35-601 Rzeszów, Poland; (R.S.); (M.R.)
| | - Jagoda Żurek
- Department of Financial Markets and Public Finance, Institute of Economics and Finance, College of Social Sciences, University of Rzeszow, Ćwiklińskiej 2, 35-601 Rzeszów, Poland;
| | - Grzegorz Rudzki
- Department of Endocrinology, Diabetology, and Metabolic Diseases, Medical University of Lublin, Jaczewski St. 8, 20-090 Lublin, Poland;
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Trusinska M, Rybak K, Drudi F, Tylewicz U, Nowacka M. Combined effect of ultrasound and vacuum impregnation for the modification of apple tissue enriched with aloe vera juice. ULTRASONICS SONOCHEMISTRY 2024; 104:106812. [PMID: 38394825 PMCID: PMC10906508 DOI: 10.1016/j.ultsonch.2024.106812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/26/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024]
Abstract
The aim of the work was to investigate how ultrasonic (US) treatment impacts on the physical and chemical properties of vacuum-impregnated apples. Apple slices were subjected to vacuum impregnation (VI) in an Aloe vera juice solution without additional treatments, serving as the reference material. Alternatively, ultrasound (US) treatments, at frequencies of 25 or 45 kHz, and durations of 10, 20, or 30 min, were employed as a pre-treatments before the VI process. The use of US processing enabled a significant increase in the efficiency of VI, without influencing in a significant way the color of the VI samples. The VI process led to a reduction in the content of bioactive compounds, in particular vitamin C and TPC decreased by 34 and 32 %, respectively. The use of US as a pre-treatment, in particular at 45 kHz for 20 or 30 min, led to a better preservation of these compounds (unchanged values for vitamin C and decrease by 23-26 % for TPC in comparison to the fresh samples). Through cluster analysis encompassing all assessed properties, it was evident that US treatment was beneficial for the processing, however the application of appropriate parameters of US treatment (frequency and time) had an impact on achieving similar quality to VI samples. The ultrasound treatment before vacuum impregnation may be suitable, however, the specific processing parameters should be defined for the obtained high quality of the final product.
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Affiliation(s)
- Magdalena Trusinska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences- SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences- SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland
| | - Federico Drudi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy; Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, Cesena 47521, Italy
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences- SGGW, Nowoursynowska 159c, Warsaw 02-776, Poland.
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Kręcisz M, Stępień B, Łyczko J, Kamiński P. The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks. Foods 2023; 12:4294. [PMID: 38231696 DOI: 10.3390/foods12234294] [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: 10/13/2023] [Revised: 11/24/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(E)-hexen-1-ol, 2-(Z)-hexen-1-ol and aceto-phenone. VI caused a decrease in volumetric gel index (VGI), drying shrinkage (S), water activity (AW), decreased color saturation (∆C), and increased dry matter content (DM). All these properties testify to the positive effect of the pretreatment used. The drying methods used had a significant effect on the properties of the dried vegetables. The dries obtained by the FD method showed higher density and water activity, as well as better preserved color (lower ∆E) and higher VOCs, so it is considered that freeze drying is a suitable method for obtaining novel courgette and broccoli snacks.
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Affiliation(s)
- Magdalena Kręcisz
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
| | - Jacek Łyczko
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Piotr Kamiński
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland
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Vega-Galvez A, Uribe E, Pasten A, Camus J, Rojas M, Garcia V, Araya M, Valenzuela-Barra G, Zambrano A, Goñi MG. Low-Temperature Vacuum Drying on Broccoli: Enhanced Anti-Inflammatory and Anti-Proliferative Properties Regarding Other Drying Methods. Foods 2023; 12:3311. [PMID: 37685242 PMCID: PMC10486434 DOI: 10.3390/foods12173311] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/30/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
Low-temperature vacuum drying (LTVD) has shown great potential for drying vegetables. It could avoid excessive degradations of active compounds with potential therapeutic agents. In this study, the effect on several relevant bioactive compounds, anti-inflammatory activity, and anti-proliferative activity of broccoli (Brassica oleracea var. italica) were evaluated. Effects of other drying methods, including vacuum drying (VD), convective drying (CD), infrared drying (IRD), and freeze drying (FD), were also comparatively evaluated. The results of all dried samples showed high polyunsaturated fatty acid contents (of up to 71.3%) and essential amino acid contents (of up to 8.63%). The LTVD method stands out above the other drying methods, since it obtained the highest content of total phenols, chlorogenic acid, and ferulic acid. Both the LTVD and CD samples demonstrated high anti-inflammatory and anti-proliferative activities. These CD and LTVD samples were also the most active against the breast carcinoma MDA-MB-23 cell line. Due to the good retention of bioactive compounds via LTVD, the obtained dried broccoli here can be used in a near time as an ingredient for the development of novel natural products with anti-inflammatory and anti-proliferative effects.
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Affiliation(s)
- Antonio Vega-Galvez
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Elsa Uribe
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
- Instituto Multidisciplinario de Investigación y Postgrado, Universidad de La Serena, La Serena 1700000, Chile
| | - Alexis Pasten
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Javiera Camus
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Michelle Rojas
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Vivian Garcia
- Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1700000, Chile; (E.U.); (A.P.); (J.C.); (M.R.); (V.G.)
| | - Michael Araya
- Centro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, Chile;
| | - Gabriela Valenzuela-Barra
- Laboratorio de Productos Naturales, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Angara Zambrano
- Facultad de Ciencias, Instituto de Bioquímica y Microbiología, Universidad Austral de Chile, Casilla P.O. Box 567, Valdivia 5090000, Chile;
- Center for Interdisciplinary Studies on the Nervous System (CISNe), Universidad Austral de Chile, Valdivia 5090000, Chile
| | - Maria Gabriela Goñi
- Grupo de Investigación en Ingeniería en Alimentos, Departamento de Ingeniería Química y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata 7600, Argentina;
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Buenos Aires 1000-1499, Argentina
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