1
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Ying L, Bian J, Zhao F, Chen X, Tang J, Jiang F, Sun B. Short-term anaerobic treatment maintained the quality of Actinidia arguta by activating the antioxidant defense system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4320-4330. [PMID: 38318646 DOI: 10.1002/jsfa.13317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/06/2023] [Accepted: 01/17/2024] [Indexed: 02/07/2024]
Abstract
BACKGROUND This study aimed to investigate the effect of 6, 12, and 24 h short-term anaerobic treatment on kiwiberry quality and antioxidant properties at 5 °C. RESULTS Short-term anaerobic treatment was found to delay ripening and softening in kiwiberries, evident from changes in ethylene release, total soluble solids, starch, protopectin, and fruit texture. The 24 h treatment group exhibited the lowest decay rate of 12% on day 49, a 38% reduction compared with the control group. Anaerobic treatment reduced flesh translucency and decay in the fruit. The 12 h and 24 h treatments enhanced the activities of superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase, and increased the level of total phenolics, flavonoids, anthocyanins, and ascorbic acid. Moreover, it lowered oxidative damage in cell membranes, evidenced by reduced malondialdehyde content and relative conductivity. CONCLUSION These results indicate that anaerobic treatment maintains the fruit quality by stimulating its antioxidant defense system. Therefore, short-term anaerobic treatment emerges as a promising method for kiwiberry storage. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Limei Ying
- Shenyang Agricultural University, Food College, Shenyang, China
| | - Jingwen Bian
- Shenyang Agricultural University, Food College, Shenyang, China
| | - Fengjun Zhao
- Liaodong University, School of Agriculture, Dandong, China
| | - Xi Chen
- Rutgers University, Department of Food Science, New Brunswick, USA
| | - Jianxin Tang
- Shenyang Agricultural University, Food College, Shenyang, China
| | - Fengli Jiang
- Shenyang Agricultural University, Food College, Shenyang, China
| | - Bingxin Sun
- Shenyang Agricultural University, Food College, Shenyang, China
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2
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Buitimea-Cantúa GV, Chávez-Leal V, Soto-Caballero MC, Tellez-Medina DI, Welti-Chanes J, Escobedo-Avellaneda Z. Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean ( Vanilla planifolia). Molecules 2023; 28:7606. [PMID: 38005328 PMCID: PMC10674283 DOI: 10.3390/molecules28227606] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/28/2023] [Accepted: 10/31/2023] [Indexed: 11/26/2023] Open
Abstract
Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50-400 MPa/5 min and blanching as vanilla killing methods were evaluated on the total phenolic content (TPC), polyphenoloxidase (PPO), and peroxidase (POD) activity and the color change at different curing cycles of sweating-drying (C0-C20) of vanilla beans. The rate constants describing the above parameters during the curing cycles were also obtained. The TPC increased from C1 to C6 compared with the untreated green beans after which it started to decrease. The 400 MPa samples showed the highest rate of phenolic increase. Immediately after the killing (C0), the highest increase in PPO activity was observed at 50 MPa (46%), whereas for POD it was at 400 MPa (25%). Both enzymes showed the maximum activity at C1, after which the activity started to decrease. As expected, the L* color parameter decreased during the entire curing for all treatments. An inverse relationship between the rate of TPC decrease and enzymatic activity loss was found, but the relationship with L* was unclear. HHP appears to be an alternative vanilla killing method; nevertheless, more studies are needed to establish its clear advantages over blanching.
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Affiliation(s)
- Génesis V. Buitimea-Cantúa
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Viridiana Chávez-Leal
- Facultad de Ciencias Agrotecnologicas, Universidad Autónoma de Chihuahua, Av. Presa de la Amistad 2015, Cuauhtémoc, Chihuahua 31510, Mexico
| | - Mayra C. Soto-Caballero
- Facultad de Ciencias Agrotecnologicas, Universidad Autónoma de Chihuahua, Av. Presa de la Amistad 2015, Cuauhtémoc, Chihuahua 31510, Mexico
| | - Dario I. Tellez-Medina
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Prolongación de Carpio y Plan de Ayala S/N, Casco de Santo Tomás, Azcapotzalco, Ciudad de México 11340, Mexico
| | - Jorge Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Zamantha Escobedo-Avellaneda
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
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3
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Delbaere SM, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage. Food Res Int 2023; 169:112864. [PMID: 37254313 DOI: 10.1016/j.foodres.2023.112864] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
Processing can affect (bio)chemical conversions in vegetables and can act on their volatile properties accordingly. In this study, the integrated effect of pretreatment and pasteurization on the volatile profile of leek and Brussels sprouts and the change of this profile upon refrigerated storage were investigated. Pretreatments were specifically selected to steer biochemical reactivities to different extents. Volatile profiles were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry. For both vegetables, it was observed that different pretreatments prior to a pasteurization step led to diverse volatile profiles. The differences in volatile profiles observed in the different samples were presumably attributed to the different degrees of enzymatic conversions, further conversions of enzymatically formed products and thermally induced reactivities. Interestingly, the observed initial relative differences between volatile profiles of differently pretreated pasteurized samples were still observed after a refrigerated storage of 4 weeks at 4 °C. In conclusion, refrigerated storage only limitedly affected the resulting volatile profile.
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Affiliation(s)
- Sophie M Delbaere
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Tom Bernaerts
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Mirte Vangrunderbeek
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Flore Vancoillie
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Marc E Hendrickx
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Tara Grauwet
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Ann M Van Loey
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
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4
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Prisacaru AE, Ghinea C, Albu E, Ursachi F. Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage. Foods 2023; 12:foods12061311. [PMID: 36981237 PMCID: PMC10048419 DOI: 10.3390/foods12061311] [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: 02/23/2023] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.
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Affiliation(s)
- Ancuța Elena Prisacaru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
- Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, 720229 Suceava, Romania
| | - Cristina Ghinea
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Eufrozina Albu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Florin Ursachi
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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5
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Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips. Foods 2023; 12:foods12061198. [PMID: 36981125 PMCID: PMC10048433 DOI: 10.3390/foods12061198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/05/2023] [Accepted: 03/08/2023] [Indexed: 03/15/2023] Open
Abstract
The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product.
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6
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Chikpah SK, Korese JK, Hensel O, Sturm B, Pawelzik E. Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors. DISCOVER FOOD 2023. [PMCID: PMC9933821 DOI: 10.1007/s44187-023-00041-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Abstract
AbstractOrange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10–50%) and pumpkin flour (10–40%), baking temperature (150–200 °C) and baking time (15–25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R2 > 0.98). The dough development time, crust redness, hardness, and chewiness values increased while optimum water absorption of dough, specific volume, lightness, springiness, and resilience of bread decreased significantly (p < 0.05) with increasing incorporation of OFSP and pumpkin flour in the bread formula. Additionally, the specific volume, crust redness, crumb hardness, and chewiness of the composite bread increased significantly (p < 0.05) with increasing baking temperature from 150 to 180 °C but reduced at higher baking temperatures (≥ 190 °C). The staling rate declined with increased OFSP and pumpkin flour whereas increasing the baking temperature and time increased the bread staling rate. The optimized formula for the composite bread was 78.5% wheat flour, 11.5% OFSP flour, 10.0% pumpkin flour, and baking conditions of 160 °C for 20 min. The result of the study has potential applications in the bakery industry for the development of functional bread.
Graphical Abstract
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7
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Wang J, Pei YP, Chen C, Yang XH, An K, Xiao HW. High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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8
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Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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The quality of natural pigment isolated from Canistel fruits (Pouteria campechiana (Kunth) Baehni.) grown in Vietnam as affected by extraction solvents, pH and cooking temperatures. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01371-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Kinetic study on peroxidase inactivation and anthocyanin degradation of black cherry tomatoes (Solanum lycopersicum cv. OG) during blanching. HERBA POLONICA 2022. [DOI: 10.2478/hepo-2021-0025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Summary
Introduction
Blanching is a necessary treatment stage in processing of tomato products to inactivate enzymes. However, it may cause the degradation of nutrients.
Objective
In this study, the kinetics of thermal peroxidase inactivation and anthocyanin degradation in black cherry tomatoes (cv. OG) were determined to predict the quality changes during the blanching.
Methods
Tomatoes were blanched at five levels of temperature (75–95oC) for five time periods (30–150 s).
Results
It was found that as the blanching temperature increased and the blanching time is prolonged, more peroxidase was inactivated and the greater number of anthocyanins was lost. The thermal peroxidase inactivation and anthocyanin degradation showed an apparent first-order reaction with the activation energy of 129.96 kJ/mol and 65.99 kJ/mol, respectively. Peroxidase and anthocyanin in black cherry tomatoes were found to be heat-sensitive.
Conclusion
These kinetic parameters were necessary to select and design appropriate blanching conditions for black cherry tomatoes on larger scale processing.
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11
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Yüksel Ç, Atalay D, Erge HS. The effects of chitosan coating and vacuum packaging on quality of fresh‐cut pumpkin slices during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Çiğdem Yüksel
- Department of Biology, Faculty of Science and Letters Manisa Celal Bayar University Manisa Turkey
| | - Derya Atalay
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
| | - Hande Selen Erge
- Department of Food Engineering, Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey
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12
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Rodolfi M, Rinaldi M, Caligiani A, Paciulli M, Lolli V, Chiancone B, Ganino T. Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03956-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Sunoj S, Hammed A, Igathinathane C, Eshkabilov S, Simsek H. Identification, quantification, and growth profiling of eight different microalgae species using image analysis. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102487] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Tuly SS, Mahiuddin M, Karim A. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutr 2021; 63:1877-1900. [PMID: 34459302 DOI: 10.1080/10408398.2021.1969533] [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] [Indexed: 10/20/2022]
Abstract
Retention of quality attributes during drying of fruit and vegetables is a prime concern since the product's acceptability depends on the overall quality; particularly on the nutritional, color, and physical attributes. However, these quality parameters deteriorate during drying. Food quality changes are strongly related to the drying conditions and researchers have attempted to develop mathematical models to understand these relationships. A better insight toward the degradation of quality attributes is crucial for making real predictions and minimizing the quality deterioration. The previous empirical quality models employed kinetic modeling approaches to describe the quality changes and therefore, lack the realistic understanding of fundamental transport mechanisms. In order to develop a physics based mathematical model for the prediction of quality changes during drying, an in-depth understanding of research progress made toward this direction is indispensable. Therefore, the main goal of this paper is to present a critical review of the mathematical models developed and applied to describe the degradation kinetics of nutritional, color, and texture attributes during drying of fruit and vegetables and microbial growth model during storage. This review also presents the advantages and drawbacks of the existing models along with their industrial relevance. Finally, future research propositions toward developing physics-based mathematical model are presented.
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Affiliation(s)
- Sumaiya Sadika Tuly
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Md Mahiuddin
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
| | - Azharul Karim
- Faculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
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15
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Zhang Y, Sun BH, Pei YP, Vidyarthi SK, Zhang WP, Zhang WK, Ju HY, Gao ZJ, Xiao HW. Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111532] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Pervin S, Aziz MG, Miaruddin M. Kinetics of dehydration and appreciation of the physicochemical properties of osmo-dehydrated plum. Food Sci Nutr 2021; 9:2203-2216. [PMID: 33841836 PMCID: PMC8020930 DOI: 10.1002/fsn3.2191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 01/14/2021] [Accepted: 02/08/2021] [Indexed: 11/21/2022] Open
Abstract
The experiment was conducted to evaluate the dehydration kinetics and quantify its effect on the various physicochemical properties of the osmo-dehydrated plum during storage at an ambient condition. The six treatments with a combination of three different sucrose-sodium chloride concentrations and two peeling conditions were selected in the experiment. Among the treatments, peeled plum dipped into 5% NaCl solution exhibited a faster drying rate. Concerning the rehydration properties of the osmo-dehydrated plum, the whole plum immersed into 500B sucrose solution showed the highest reconstitution behavior and the lowest moisture content (wb). The highest values of water activity of 0.514 and the lowest values of texture 1.79 N-mm2 were investigated in 500B sucrose treated whole plum. The peeled plum obtained the highest lightness (L), redness (a*), and yellowness (b*) compared to the unpeeled plum. Osmo-dehydrated plum with high sugar solution contained more sugar and less total phenolic content nevertheless using only 5% NaCl resulted in less sugar and more total phenolic content after the treatment. The osmo-dehydrated whole plums prepared in 500B sucrose scored the highest overall acceptability (8.0, e.g., like very much) followed by the 500B sucrose with peeled plum envisaged the sensory evaluation analysis. In conclusion, the osmo-dehydrated plum treated in 500B sucrose and unpeeled condition performed better with a view to the overall plum quality, color, and acceptability judged by the expert panelists even after 12 months of storage at room temperature.
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Affiliation(s)
- Shahnaj Pervin
- Department of Food Technology and Rural IndustriesBangladesh Agricultural UniversityMymensinghBangladesh
- Postharvest Technology DivisionBangladesh Agricultural Research InstituteGazipurBangladesh
| | - Md. Gulzarul Aziz
- Department of Food Technology and Rural IndustriesBangladesh Agricultural UniversityMymensinghBangladesh
| | - Md. Miaruddin
- Postharvest Technology DivisionBangladesh Agricultural Research InstituteGazipurBangladesh
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17
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Shavakhi F, Chai KF, Ghazali HM. Enzymatic maceration and liquefaction of pumpkin (
Cucurbita moschata
L.) flesh for the preparation of a suitable base feed for spray drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15075] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Forough Shavakhi
- Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia
| | - Kong Fei Chai
- School of Chemical and Biomedical Engineering Nanyang Technological University Singapore Singapore
| | - Hasanah M. Ghazali
- Faculty of Food Science and Technology Universiti Putra Malaysia Selangor Malaysia
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18
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Prieto-Santiago V, Cavia MM, Alonso-Torre SR, Carrillo C. Relationship between color and betalain content in different thermally treated beetroot products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3305-3313. [PMID: 32728279 PMCID: PMC7374684 DOI: 10.1007/s13197-020-04363-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2020] [Accepted: 03/18/2020] [Indexed: 12/11/2022]
Abstract
Several health benefits are currently attributed to natural pigments that give fruit and vegetables their inherently colorful properties. Color measurements might therefore serve as quick indicators of the potential health-promoting properties of such foods. Nevertheless, the relationship between color and pigment content depends on the type of matrix and pigment, as well as the factors affecting their interaction, which calls for further investigation. Hence, the aim of the present study is to investigate the relationship between color parameters and betalain content in three commonly consumed beetroot products (beetroot juice, beetroot puree and whole beetroot), subjected to thermal treatment. Our results showed a negative correlation between the total betalain content and the color parameters L*, a*, b*, chroma, and hue angle in beetroot juice, beetroot puree and whole beetroot. Two chromatic parameters, a* and chroma, are proposed as the best descriptors for the betalain concentrations of these products. Likewise, the tristimulus L/ab combination for the juice is also suggested as a good descriptor. Our findings highlighted that the relationship between color and total betalain content depended on the beetroot product under assessment, with the strongest correlations found for the juice. Squeezed beetroot was therefore suggested as an alternative to improve this relationship in more complex matrices such as whole cooked beetroots. Useful information from color determination sheds light on the relationship between color and betalain pigments in beetroot, suggesting that color determination could be used as an indicator of betalain content.
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Affiliation(s)
| | - M. Mar Cavia
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
| | - Sara R. Alonso-Torre
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
| | - Celia Carrillo
- Nutrición y Bromatología, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain
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19
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NAKILCIOğLU-TAş E, ÖTLEş S. Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature. AN ACAD BRAS CIENC 2020; 92:e20181387. [PMID: 32556048 DOI: 10.1590/0001-3765202020181387] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Accepted: 07/18/2019] [Indexed: 01/02/2023] Open
Abstract
Kinetics of color and texture changes in coated button mushrooms were investigated as a function of coating agent's rate (1%, 2% and 3% w/v chitosan). The inner and outer surface colours of mushrooms in terms of CIELAB parameters L*, a*, b*, C*, ° h, ∆E, and Browning Index (BI), and their textural properties in terms of firmness were evaluated. The color values on both sides of the mushrooms except for L* values increased and their firmness decreased with the coating treatment. The color changes of the inner and outer surface of mushrooms and their texture changes followed zero-order reaction models with higher R2 (0.9987-0.9999) and lower RMSE (4.8448 x 10-5-1.6690) and χ2 values (3.9120 x 10-9-4.6425). The 2% chitosan solution was determined to be the most effective coating agent among the coating agents used to extend the post-harvest shelf life by optimally preserving the color parameters of the mushrooms together with their texture properties.
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Affiliation(s)
- Emine NAKILCIOğLU-TAş
- Ege University, Department of Food Engineering, Faculty of Engineering, 35040 Izmir, Turkey
| | - Semih ÖTLEş
- Ege University, Department of Food Engineering, Faculty of Engineering, 35040 Izmir, Turkey
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Chikpah SK, Korese JK, Hensel O, Sturm B. Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours. Foods 2020; 9:foods9060740. [PMID: 32512746 PMCID: PMC7353543 DOI: 10.3390/foods9060740] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/26/2020] [Accepted: 06/02/2020] [Indexed: 12/11/2022] Open
Abstract
Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p> 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.
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Affiliation(s)
- Solomon Kofi Chikpah
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstraße 1a., 37213 Witzenhausen, Germany; (O.H.); (B.S.)
- Faculty of Agriculture, Department of Food Science and Technology, University for Development Studies, Nyankpala Campus P.O. Box TL 1882, Ghana
- Correspondence:
| | - Joseph Kudadam Korese
- Faculty of Agriculture, Department of Agricultural Mechanisation and Irrigation Technology, University for Development Studies, Nyankpala Campus P.O. Box TL 1882, Ghana;
| | - Oliver Hensel
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstraße 1a., 37213 Witzenhausen, Germany; (O.H.); (B.S.)
| | - Barbara Sturm
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstraße 1a., 37213 Witzenhausen, Germany; (O.H.); (B.S.)
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21
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Amiri-Rigi A, Abbasi S. Lycopene microemulsion storability: monitoring colour and rheological properties. INTERNATIONAL NANO LETTERS 2020. [DOI: 10.1007/s40089-020-00301-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Bioactive compounds and in vitro antioxidant activity assessment of GM Bt eggplant-III (Noyantara) and stability upon boiling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00388-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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23
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Storage stability and degradation kinetics of bioactive compounds in red palm oil microcapsules produced with solution-enhanced dispersion by supercritical carbon dioxide: A comparison with the spray-drying method. Food Chem 2020; 304:125427. [DOI: 10.1016/j.foodchem.2019.125427] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 08/13/2019] [Accepted: 08/24/2019] [Indexed: 01/22/2023]
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24
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Monalisa K, Bhuiyan JA, Islam MZ, Sayem A. Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima). FOOD SCI TECHNOL INT 2019; 26:333-343. [PMID: 31847585 DOI: 10.1177/1082013219894402] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of the present study was to evaluate the effect of boiling duration on physicochemical, bioactive compounds, antioxidant activity, color, and texture properties of pumpkin (Cucurbita maxima). The pumpkin was subjected to boiling for 1, 5, 10, and 20 min at 100 ℃. The physicochemical analyses showed that pH, moisture, and water solubility index were increased, whereas ash content was decreased with increasing the boiling time. Prolong boiling exhibited a detrimental effect on bioactive compounds of pumpkin, and it was found that 20 min of boiling caused about 25.91% ± 2.21% loss of total phenolic content, 14.79% ± 1.03% loss of total carotenoids content, and 18.46% ± 1.34% loss of antioxidant activity. A kinetic study was conducted to quantify the losses occurring in bioactive compounds, antioxidant activity, changes in color, and firmness of pumpkin. The study revealed that the logistic model can predict the variation in bioactive compounds and antioxidant activity with higher R2. However, first-order kinetic models were found suitable to predict the changes occurring in bioactive compounds, antioxidant activity, color properties (L*, a*, b*, Chroma), and firmness. The total color changes (ΔE) showed a good fit with zero-order kinetic models (R2 = 0.98). The t1/2 and D-value were calculated for all measured parameters of pumpkin. These findings would be useful in designing thermal processes and related calculations of pumpkin.
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Affiliation(s)
- K Monalisa
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh.,Department of Advanced Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - J A Bhuiyan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - M Z Islam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Asm Sayem
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
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25
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Choachamnan J, Boonsupthip W. Glucose‐fructose‐glycine time–temperature integrator and its potential application in heating process control of food softness. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinnipar Choachamnan
- Department of Food Science and Technology, Faculty of Agro‐IndustryKasetsart University Bangkok Thailand
| | - Waraporn Boonsupthip
- Department of Food Science and Technology, Faculty of Agro‐IndustryKasetsart University Bangkok Thailand
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26
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Pero M, Kiani H, Skåra T, Skipnes D, Askari G. Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractKinetic models describing the thermal inactivation of peroxidase and degradation of broccoli (Brassica Oleracea var. Italica) color were coupled with heat transfer equation (2D conductive heat transfer in cylindrical packed broccoli samples), and their simultaneous numerical simulation followed by experimental validation was carried out. Obtained results revealed that modeling the rate constants of the reactions with log logistic equation provides a better prediction in comparison with the most popular Arrhenius equation. It was observed that processing at temperatures lower than 80 °C is not recommended for processing of broccoli due to its adverse effect on the color of samples and considerable longer process time needed for assuring sufficient inactivation of enzyme at the cold spot. Temperatures above 80 °C were suitable for this purpose because the process time needed for inactivating peroxidase at the cold spot of sample not only affected the green color of samples negatively, but oppositely it resulted in a higher greenness than the original value.
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Affiliation(s)
- Milad Pero
- Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Tehran, Iran (the Islamic Republic of)
| | - Hossein Kiani
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science, Technology and Engineering, University of Tehran, Karaj, Iran (the Islamic Republic of)
| | | | | | - Gholamreze Askari
- Transport Properties Laboratory (TPL), Department of Food Science, Technology and Engineering, University of Tehran, Tehran, Iran (the Islamic Republic of)
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Islam MZ, Saha T, Monalisa K, Hoque MM. Effect of starch edible coating on drying characteristics and antioxidant properties of papaya. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00215-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Rafiq S, Singh B, Gat Y. Effect of different drying techniques on chemical composition, color and antioxidant properties of kinnow ( Citrus reticulata) peel. Journal of Food Science and Technology 2019; 56:2458-2466. [PMID: 31168128 DOI: 10.1007/s13197-019-03722-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/11/2019] [Accepted: 03/14/2019] [Indexed: 10/27/2022]
Abstract
Aim of the present study was to evaluate the effect of different drying techniques on chemical composition, color and antioxidant activity of kinnow peel. Fresh peel was dehydrated by three different techniques (tray, vacuum and freeze) and regardless of the method results showed significant decreases in moisture, total phenols, flavonoids, antioxidant activity and color when compared to the fresh sample. Freeze drying was found superior in retention of polyphenolic characteristics and color attributes when compared with other drying techniques. The fresh and freeze-dried citrus peel extract was analyzed for individual phenolics and flavonoids with the help of HPLC indicating highest concentrations of ferulic acid and hesperidin.
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Affiliation(s)
- Shafiya Rafiq
- 1Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab 144 411 India
| | - Barinderjit Singh
- 2Department of Food Technology, IK Gujral Punjab Technical University, Jalandhar, Punjab 144 603 India
| | - Yogesh Gat
- 1Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, Punjab 144 411 India
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29
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Sui W, Mu T, Sun H, Yang H. Effects of different drying methods on nutritional composition, physicochemical and functional properties of sweet potato leaves. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13884] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Weice Sui
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing P.R. China
- Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing P.R. China
- College of Food and Pharmaceutical Sciences Xinjiang Agricultural University Urumqi P.R. China
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing P.R. China
- Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing P.R. China
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing P.R. China
- Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing P.R. China
| | - Haiyan Yang
- College of Food and Pharmaceutical Sciences Xinjiang Agricultural University Urumqi P.R. China
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30
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Paciulli M, Rinaldi M, Rodolfi M, Ganino T, Morbarigazzi M, Chiavaro E. Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chem 2019; 274:281-290. [PMID: 30372940 DOI: 10.1016/j.foodchem.2018.09.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 01/11/2023]
Abstract
The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400 MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200 MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400 MPa may be considered as the best option for the quality retention during storage.
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Affiliation(s)
- Maria Paciulli
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
| | - Margherita Rodolfi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Tommaso Ganino
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; Consiglio Nazionale delle Ricerche, Istituto per la Valorizzazione del Legno e delle Specie Arboree (IVaLSA), Via Madonna del Piano 10, 50019 Sesto Fiorentino, (Florence), Italy
| | | | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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Enachi E, Grigore-Gurgu L, Aprodu I, Stănciuc N, Dalmadi I, Bahrim G, Râpeanu G, Croitoru C. Extraction, purification and processing stability of peroxidase from plums (Prunus domestica). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2018.1560311] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Elena Enachi
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Istvan Dalmadi
- Faculty of Food Science, Szent István University, Budapest, Hungary
| | - Gabriela Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
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32
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Boakye AA, Gudjónsdóttir M, Wireko-Manu FD, Oduro I, Ellis WO, Chronakis IS. Water-Starch Interactions of Red and White Cocoyam (Xanthosoma sagittifolium
). STARCH-STARKE 2018. [DOI: 10.1002/star.201800128] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Abena A. Boakye
- Kwame Nkrumah University of Science and Technology; Department of Food Science and Technology; UPO, PMB Kumasi Ghana
- DTU-Food, Nano-Bio Science Research Group; Technical University of Denmark; Kemitorvet 2 Building 202 Kongens Lyngby Denmark
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition; University of Iceland; Vínlandsleið 14 113 Reykjavík Iceland
| | - Faustina Dufie Wireko-Manu
- Kwame Nkrumah University of Science and Technology; Department of Food Science and Technology; UPO, PMB Kumasi Ghana
| | - Ibok Oduro
- Kwame Nkrumah University of Science and Technology; Department of Food Science and Technology; UPO, PMB Kumasi Ghana
| | - William Otoo Ellis
- Kwame Nkrumah University of Science and Technology; Department of Food Science and Technology; UPO, PMB Kumasi Ghana
| | - Ioannis S. Chronakis
- DTU-Food, Nano-Bio Science Research Group; Technical University of Denmark; Kemitorvet 2 Building 202 Kongens Lyngby Denmark
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33
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Feng Y, Wu B, Yu X, Yagoub AEA, Sarpong F, Zhou C. Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices. Food Chem 2018; 266:309-316. [DOI: 10.1016/j.foodchem.2018.06.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 06/03/2018] [Accepted: 06/04/2018] [Indexed: 10/14/2022]
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34
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Gomes CF, Sarkis JR, Marczak LDF. Ohmic blanching of Tetsukabuto pumpkin: Effects on peroxidase inactivation kinetics and color changes. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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35
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Wang J, Mujumdar AS, Deng LZ, Gao ZJ, Xiao HW, Raghavan G. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydr Polym 2018; 194:9-17. [DOI: 10.1016/j.carbpol.2018.04.023] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 03/14/2018] [Accepted: 04/04/2018] [Indexed: 10/17/2022]
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36
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Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.074] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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37
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Peroxidase from jackfruit: Purification, characterization and thermal inactivation. Int J Biol Macromol 2018; 114:898-905. [DOI: 10.1016/j.ijbiomac.2018.04.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 03/28/2018] [Accepted: 04/03/2018] [Indexed: 11/17/2022]
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38
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Kang SW, Rahman MS, Kim AN, Lee KY, Chun J, Kerr WL, Choi SG. Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:2712-2720. [PMID: 30042587 DOI: 10.1007/s13197-018-3193-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 11/28/2022]
Abstract
The consumer demands for low fat foods are increasing to reduce obesity and chronic diseases. Low-fat tofu (LFT) was prepared using soy flours treated with supercritical CO2 (SC-CO2) at pressures of 10, 20, and 30 MPa. After SC-CO2 treatment, the residual oil contents of the soy flours were 12.07, 8.12, and 1.64%, respectively, whereas that of the control soy flour was 18.20%. The objective of this study was to investigate the yield and quality characteristics of LFTs, compared to the control tofu. All SC-CO2-treated LFTs had significantly higher protein and moisture contents than the control tofu. The yields (g/100 g soy flour) of SC-CO2-treated tofu were 442.69, 507.44, and 535.47 g, respectively, at three fat levels, whereas the yield was 385.23 g in case of the control tofu. The SC-CO2-treated LFTs had softer textural attributes due to increasing moisture contents. In addition, the LFTs obtained higher sensory scores owing to softer texture and lower beany flavor than control sample. SC-CO2-treated soy flours showed higher solubility in soy milk, leading to higher yield, produced softer texture of tofu, and increased nutritional value with low fat and high protein content.
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Affiliation(s)
- Sung-Won Kang
- 1Division of Applied Life Science, Gyeongsang National University, Jinju, 52828 Korea
| | - M Shafiur Rahman
- 1Division of Applied Life Science, Gyeongsang National University, Jinju, 52828 Korea
| | - Ah-Na Kim
- 1Division of Applied Life Science, Gyeongsang National University, Jinju, 52828 Korea
| | - Kyo-Yeon Lee
- 1Division of Applied Life Science, Gyeongsang National University, Jinju, 52828 Korea
| | - Jiyeon Chun
- 2Department of Food Science and Technology, Sunchon National University, Suncheon, 57922 Korea
| | - William L Kerr
- 3Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, GA 30602-2610 USA
| | - Sung-Gil Choi
- 1Division of Applied Life Science, Gyeongsang National University, Jinju, 52828 Korea.,4Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, 52828 Korea
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39
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Rabeler F, Feyissa AH. Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2123-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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40
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Kubo M, Rojas M, Curet S, Boillereaux L, Augusto P. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Song J, Chen J, Li D, Xiao Y, Liu C. Thermal Isomerization and Degradation Behaviours of Carotenoids in Simulated Sweet Corn Juice. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2059-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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42
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Chhe C, Imaizumi T, Tanaka F, Uchino T. Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.eaef.2017.10.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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Song L, Luo H, Cheng X, Yan F, Yang Z, Yu Z. Effects of microwave treatment on physiology and quality of minimally processed bok choy (Brassica campestris L.) during storage at 5 °C. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9707-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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44
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Shukla S, Park J, Park JH, Lee JS, Kim M. Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties. Journal of Food Science and Technology 2017; 55:619-629. [PMID: 29391626 DOI: 10.1007/s13197-017-2971-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/27/2016] [Accepted: 11/16/2017] [Indexed: 10/18/2022]
Abstract
Lotus (Nelumbo nucifera) root has been used as an edible vegetable in East Asia for thousands of years. The present research was aimed to explore the physicochemical, nutritional and microbiological safety of lotus root fermented sugar syrup as a fermented food supplement or condiment for human health benefits. In this study, the physicochemical, nutritional and microbiological safety properties of lotus root syrup fermented with 57° Brix brown sugar at different time periods until 6 months (180 days) was investigated. There was a significant improvement as compared to 57° Brix brown sugar broth (as a control) in the total acceptability and physicochemical properties of lotus root sugar syrup samples such as pH and color improvement. The red color values of 180 days lotus root fermented sugar syrup samples were significantly enhanced (6.85 ± 0.58) when compared with the control (0.20 ± 0.15). In addition, the total protein content was increased from 8.27 ± 0.86 to 392.33 ± 7.19 μg/mL, along with the increase in fermentation time reaching to the level of consumption acceptability. All the lotus root fermented sugar syrup samples were subjected to microbiological analysis. It was found that the coliform, Bacillus cereus, Escherichia coli, Salmonella and Staphylococcus aureus counts were not detected in majority of the samples, confirming the high degree of hygiene processing of lotus root fermented sugar syrup samples for its use as a food supplement or condiment.
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Affiliation(s)
- Shruti Shukla
- 1Department of Energy and Materials Engineering, Dongguk University-Seoul, Seoul, 04620 Republic of Korea
| | - Juyeon Park
- 2Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsanbuk-do 38541 Republic of Korea
| | - Jung Hyun Park
- 2Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsanbuk-do 38541 Republic of Korea
| | - Jong Suk Lee
- Division of Food, Nutrition and Cook, Taegu Science University, Daegu, 41453 Republic of Korea
| | - Myunghee Kim
- 2Department of Food Science and Technology, Yeungnam University, Gyeongsan, Gyeongsanbuk-do 38541 Republic of Korea
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Katsoufi S, Lazou AE, Giannakourou MC, Krokida MK. Mass transfer kinetics and quality attributes of osmo-dehydrated candied pumpkins using nutritious sweeteners. Journal of Food Science and Technology 2017; 54:3338-3348. [PMID: 28974819 DOI: 10.1007/s13197-017-2786-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2017] [Accepted: 08/02/2017] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the mass transfer and quality properties changes during the osmotic dehydration (OD) step of the candying process in pumpkins. The goal was to obtain nutritious, low calorie candied pumpkins improving the time-consuming and inconsistent traditional technique. The osmotic agents were sucrose, oligofructose and mixture of sucrose-oligofructose (1:1), while the concentration of each solution was constant (70° Brix). The process temperature varied in three levels (75, 85 and 95 °C) and the duration was 180 min for sucrose and 240 min for the other osmotic agents. The determined parameters during OD include solid gain, water loss, water activity, chroma, hardness and compression work. An empirical model based on a first-order kinetic equation was developed to predict the products' properties, in which the rate constant is a function of the process temperature. The process temperature (Tosm ) had a significant effect on the water loss and solid gain as well as on the physiochemical characteristics of processed pumpkins. The chroma of osmo-dehydrated pumpkins was affected significantly by process parameters. Both hardness and compression work decreased until an equilibrium value was reached as time and temperature of the process increased, regardless the osmotic agent used.
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Affiliation(s)
- S Katsoufi
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
| | - A E Lazou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
| | - M C Giannakourou
- Laboratory of Chemistry, Analysis and Design of Food Processes, Department of Food Technology, Faculty of Food Technology and Nutrition, Technological Educational Institute of Athens, Athens, Greece
| | - M K Krokida
- Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 9 Iroon Polytechneiou, 15780 Athens, Greece
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Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.10.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC-MS and E-nose methods. Journal of Food Science and Technology 2017; 54:3118-3131. [PMID: 28974797 DOI: 10.1007/s13197-017-2748-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2017] [Accepted: 06/14/2017] [Indexed: 10/19/2022]
Abstract
To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, L*, a*, b*, individual weight, edible rate, firmness, citric acid, fumaric acid, l-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, β-carotene, and aroma) were considered. The studied pumpkin species were Cucurbita maxima, Cucurbita moschata, and Cucurbita pepo. Three pumpkin species were classified by PCA based on aroma, physicochemical and antioxidant properties because the sum of PC1 and PC2 were both greater than 85% (85.06 and 93.64% respectively). Results were validated by the PCA and showed that PPO activity, total flavonoid, sucrose, glucose, TSS, a*, pH, malic acid, vitamin E, DPPH, FRAP and β-carotene, and aroma are highly useful parameters to classify pumpkin species.
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Paciulli M, Ganino T, Carini E, Pellegrini N, Pugliese A, Chiavaro E. Effect of different cooking methods on structure and quality of industrially frozen carrots. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2443-51. [PMID: 27407211 PMCID: PMC4921098 DOI: 10.1007/s13197-016-2229-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2016] [Accepted: 04/04/2016] [Indexed: 10/21/2022]
Abstract
The effect of boiling, steaming and microwaving on microstructure, texture and colour of raw and industrially frozen carrots was investigated. The raw carrots, after cooking, showed dehydrated and separated cells with swollen walls. The carrots subjected to blanching, freezing and followed by frozen storage exhibited marked tissue damages indicating deep oriented fissures. Cooking caused cellular dehydration and separation in the tissue, with the same intensity between raw and frozen carrots and independently from the cooking treatment applied. Among different cooking methods, microwaving showed better retention of the initial texture and colour quality for both raw and frozen carrots. On the other hand, the steamed carrots revealed the highest degree of softening and colour differences from the control for both raw and frozen carrots, despite the worst tissue conditions were observed for the boiled carrots.
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Affiliation(s)
- Maria Paciulli
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Tommaso Ganino
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Eleonora Carini
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Nicoletta Pellegrini
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Alessandro Pugliese
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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Paciulli M, Medina-Meza IG, Chiavaro E, Barbosa-Cánovas GV. Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.029] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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50
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Yoon SH. Effects of lipophilic continuous phases and heating methods on thermal degradation and isomerization of β-carotene. Food Sci Biotechnol 2016; 25:91-95. [PMID: 30263241 PMCID: PMC6049377 DOI: 10.1007/s10068-016-0013-y] [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: 08/11/2015] [Revised: 10/07/2015] [Accepted: 10/22/2015] [Indexed: 10/22/2022] Open
Abstract
Rates of thermal degradation and isomerization of all-trans-β-carotenes in air and in triacylglycerols were determined. Degradation of carotenes in triacylglycerols was faster than that in air. The 13-cis-β-carotene level in triacylglycerols was higher than in air. Oxidized materials of triacylglycerols probably facilitated isomerization of carotenes and, thus, degradation. Amounts of all-trans-β-carotenes and all-trans-α-carotenes in pumpkin decreased with an increase in heating time. The proportion of 13-cis-β-carotene increased after heat treatment started, probably due to thermal isomerization of all-trans-β-carotenes to cis-isomers, and to decreases in amounts of all-trans-β-carotenes and all-trans-α-carotenes in pumpkin. Effects of heating methods on proportions of isomers; however, were not different.
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Affiliation(s)
- Suk Hoo Yoon
- Department of Food Science and Biotechnology, Woosuk University, Samnye, Jeonbuk, 55338 Korea
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