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Shi J, Xiao Y, Jia C, Zhang H, Gan Z, Li X, Yang M, Yin Y, Zhang G, Hao J, Wei Y, Jia G, Sun A, Wang Q. Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium corymbosum L.). Food Chem 2023; 410:135299. [PMID: 36608546 DOI: 10.1016/j.foodchem.2022.135299] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 11/28/2022] [Accepted: 12/21/2022] [Indexed: 12/25/2022]
Abstract
The sweetness of blueberry fruit increases over time, as acids are converted to sugars, and full flavor development is formed by harvest. We comprehensively analyzed the changes and correlation in physiological and biochemical characteristics of blueberries at different maturity stages, including texture, quality, taste and energy change. Our analysis revealed that total anthocyanin content increased and firmness decreased as fruit ripened. Percent moisture, titratable acid (TA), chlorophyll and carotenoid content also decreased, while total soluble solids (TSS), pH, TSS/TA ratio, vitamin C, soluble proteins, and ethylene production all increased. Antioxidant enzyme activity gradually increased during ripening but energy-related metabolites decreased. The flavor attributes of sweetness, bitterness, and sourness were readily perceived using an electronic tongue and a total of 76 volatile compounds were detected by GC-MS. In summary, the maturation of blueberries was correlated with increases of anthocyanins, nutrients, antioxidant activity, taste and aroma, but negatively correlated with energy metabolism.
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Affiliation(s)
- Junyan Shi
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Yuhang Xiao
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Chengli Jia
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Huimin Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Zhilin Gan
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Xinyi Li
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Meiqi Yang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yudong Yin
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Guangqi Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Jingyi Hao
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yulong Wei
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Guoliang Jia
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Aidong Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Qing Wang
- Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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Lima AR, Cristofoli NL, Filippidis K, Barreira L, Vieira MC. Shelf‐life study of a
Salicornia ramosissima
vegetable salt: An alternative to kitchen salt. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alexandre R. Lima
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
| | - Nathana L. Cristofoli
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
- Centre of Marine Sciences Campus de Gambelas, Universidade do Algarve Faro Portugal
| | - Kyriakos Filippidis
- Department of Food Technology International Hellenic University Thessaloniki Greece
| | - Luísa Barreira
- Centre of Marine Sciences Campus de Gambelas, Universidade do Algarve Faro Portugal
| | - Margarida C. Vieira
- Mediterranean Institute for Agriculture, Environment and Development, Faculty of Sciences and Technology Universidade do Algarve Faro Portugal
- Department of Food Engineering High Institute of Engineering, Campus da Penha, Universidade do Algarve Faro Portugal
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Ben Slimane N, Bagane M, Mulet A, Carcel JA. Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels. Foods 2022; 11:foods11142009. [PMID: 35885252 PMCID: PMC9317014 DOI: 10.3390/foods11142009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/01/2022] [Accepted: 07/05/2022] [Indexed: 12/04/2022] Open
Abstract
Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity allows the optimization of not only drying operations, but the settings of storage conditions. Thus, the thermodynamic properties of pomegranate peels were determined during the desorption process. Experimental sorption isotherms at 20, 30, 40 and 50 °C showed type II Brunauer behavior. Eight different theoretical and empirical equations were fitted to the experimental results; the theoretical GAB model and the empirical Peleg model were the ones that achieved the best fit (R2 of 0.9554 and 0.974, respectively). The Clausius–Clapeyron equation and the enthalpy–entropy compensation theory were used to determine the thermodynamic parameters. The isosteric heat determined from the sorption isotherms decreased regularly as the equilibrium moisture content rose (from 8423.9 J/mol at 0.11 kgH2O/kg d.m. to 3837.7 J/mol at 0.2 kgH2O/kg d.m.). A linear compensation was observed between enthalpy and entropy, which indicated an enthalpy-controlled sorption process.
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Affiliation(s)
- Nihel Ben Slimane
- Applied Thermodynamics Research Laboratory, National Engineering School of Gabes, ENIG, University of Gabes, V423+CVP, Gabes 6029, Tunisia; (N.B.S.); (M.B.)
| | - Mohamed Bagane
- Applied Thermodynamics Research Laboratory, National Engineering School of Gabes, ENIG, University of Gabes, V423+CVP, Gabes 6029, Tunisia; (N.B.S.); (M.B.)
| | - Antonio Mulet
- Group of Analysis and Simulation of Agri-Food Processes, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain;
| | - Juan A. Carcel
- Group of Analysis and Simulation of Agri-Food Processes, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, Spain;
- Correspondence: ; Tel.: +34-963879365
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Mozaffari Majd M, Kordzadeh-Kermani V, Ghalandari V, Askari A, Sillanpää M. Adsorption isotherm models: A comprehensive and systematic review (2010-2020). THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 812:151334. [PMID: 34748826 DOI: 10.1016/j.scitotenv.2021.151334] [Citation(s) in RCA: 64] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 10/26/2021] [Accepted: 10/26/2021] [Indexed: 06/13/2023]
Abstract
Among numerous methods developed in purification and separation industries, the adsorption process has received considerable attention due to its inexpensive, facile, and eco-friendly nature. The importance of the adsorption process causes extraordinary endeavors for modeling the adsorption isotherms during the years; thus, myriads of research have been conducted and many reviews have been published. In this paper, we have attempted to gather the most widely used adsorption isotherms and their related definitions, along with examples of correlated work of the recent decade. In the present review, 37 adsorption isotherms with about 400 references have been collected from the research published in the period of 2010-2020. The adsorption isotherms utilized are alphabetically organized for ease of access. The parameters of each isotherm, as well as the applicable definitions, are presented in the table, in addition to being discussed in the text. Another table is provided for the practical use of researchers, featuring the usage of the related isotherms in peer-reviewed studies.
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Affiliation(s)
- Mahdieh Mozaffari Majd
- Kerman Momtazan Cement Company, 32(nd) km Kerman-Tehran Highway, 7637158135, Kerman, Iran
| | - Vahid Kordzadeh-Kermani
- Department of Chemical Engineering, Iran University of Science and Technology, Narmak, Tehran 16846-13114, Iran
| | - Vahab Ghalandari
- Kerman Momtazan Cement Company, 32(nd) km Kerman-Tehran Highway, 7637158135, Kerman, Iran
| | - Anis Askari
- Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Tehran, Iran
| | - Mika Sillanpää
- Faculty of Science and Technology, School of Applied Physics, University Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia; School of Chemistry, Shoolini University, Solan, Himachal Pradesh 173229, India; Department of Biological and Chemical Engineering, Aarhus University, Nørrebrogade 44, 8000 Aarhus C, Denmark.
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The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11020654] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to investigate selected physical and biochemical properties of four vegetable freeze-dried soups. The water content, water activity, pH, color parameters, antioxidant activity (EC50), total polyphenolic content of fresh tomato, pumpkin, beetroot, and cucumber, and freeze-dried soups were measured. Sensory analysis was applied to compare sensory attributes of fresh and rehydrated soups. The sorption isotherms of freeze-dried soups were obtained with the application of the static and dynamic vapor sorption (DVS) method. The application of the freeze-drying method enabled the obtaining of dry soups with a low water content of 2–3%. The drying caused a significant change of color of all soups. The redness of soups decreased after drying for the beetroot soups from +39.64 to +21.91. The lower chroma value of 25.98 and the highest total color change ΔE*ab = 36.74 were noted for freeze-dried beetroot soup. The antioxidation activity and total polyphenolic content were reduced after drying, especially for the cucumber and tomato soups. The Peleg model was selected to describe the sorption isotherms of dried soups. The sorption isotherm of freeze-dried cucumber and beetroot soups had a sigmoidal shape of type II. The shape of the moisture sorption isotherm for freeze-dried tomato and pumpkin soups corresponded more with type III isotherms. The DVS method can be used to characterize the moisture sorption isotherms of freeze-dried products.
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