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Kraiem K, Abdelmoumen S, Ben-Ali S. Dehydration study of apple slices by a non-thermal process. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:40620-40628. [PMID: 37184790 DOI: 10.1007/s11356-023-27517-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 05/04/2023] [Indexed: 05/16/2023]
Abstract
This study investigated the impacts of a drying process under low temperature and reduced pressure (non-thermal drying) on the final dehydrated products characteristics. This process is based on the retention of water on molecular sieves with a good selectivity against these molecules. In this study, drying experiments of 7mm thick apple slices (AS) were performed and compared to apple slices pretreated by freezing. It was concluded that the dehydrated apple slices were depleted of the maximum amount of water after 12 hours of drying, with a final water content equal to 12 ± 1.75%, whereas after freezing pretreatment, a decrease in drying time to 7 hours was observed, as well as a decrease in water content to 10 ± 0.5%. This explains the effect of freezing pretreatment on accelerating water transfer. In addition, a convective drying was performed on the apple slices at 60°C, which allows comparison with the slices dried by our non-thermal drying process. In order to characterize the obtained fruits, characteristic analyses such as water activity (Aw), color, texture (hardness), and dimensions (diameter and thickness) were performed before and after each drying experiment. Thus, continuous measurements of temperature, humidity, and pressure, within the enclosure, were determined during the experiments using a wireless sensor system controlled by a programming Arduino. Finally, mathematical modeling by various models (Newton, Page, Midilli, etc.) was performed to determine the most suitable model describing the non-thermal and convective drying of apple slices.
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Affiliation(s)
- Khouloud Kraiem
- Research Laboratory of Process Engineers and Industrial Systems (LR11ES54), National School of Engineers of Gabes, University of Gabes, St. Omar Ibn El Khattab, 6029, Gabes, Tunisia.
| | - Souhir Abdelmoumen
- Research Laboratory Eco-Chemistry (LR21ES02), INSAT, University of Carthage, Centre Urbain Nord, B.P. 676, 1080, Tunis, Tunisia
| | - Samia Ben-Ali
- Research Laboratory of Process Engineers and Industrial Systems (LR11ES54), National School of Engineers of Gabes, University of Gabes, St. Omar Ibn El Khattab, 6029, Gabes, Tunisia
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Polanía AM, Ramírez C, Londoño L, Bolívar G, Aguilar CN. Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall Materials. Foods 2023; 12:2943. [PMID: 37569212 PMCID: PMC10418400 DOI: 10.3390/foods12152943] [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: 07/19/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phenolic compounds that are present in pineapple by-products offer many health benefits to the consumer; however, they are unstable to many environmental factors. For this reason, encapsulation is ideal for preserving their beneficial effects. In this work, extracts were obtained by the combined method of solid-state fermentation with Rhizopus oryzae and ultrasound. After this process, the encapsulation process was performed by ionotropic gelation using corn starch, sodium alginate, and Weissella confusa exopolysaccharide as wall material. The encapsulates produced presented a moisture content between 7.10 and 10.45% (w.b), a solubility of 53.06 ± 0.54%, and a wettability of 31.46 ± 2.02 s. The total phenolic content (TPC), antioxidant capacity of DPPH, and ABTS of the encapsulates were also determined, finding 232.55 ± 2.07 mg GAE/g d.m for TPC, 45.64 ± 0.9 µm Trolox/mg GAE for DPPH, and 51.69 ± 1.08 µm Trolox/mg GAE for ABTS. Additionally, ultrahigh performance liquid chromatography (UHPLC) analysis allowed us to identify and quantify six bioactive compounds: rosmarinic acid, caffeic acid, p-coumaric acid, ferulic acid, gallic acid, and quercetin. According to the above, using ionotropic gelation, it was possible to obtain microencapsulates containing bioactive compounds from pineapple peel extracts, which may have applications in the development of functional foods.
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Affiliation(s)
- Anna María Polanía
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Cristina Ramírez
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Liliana Londoño
- BIOTICS Group, School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia—UNAD, Palmira 763531, Colombia;
| | - German Bolívar
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Cristobal Noe Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
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Homayoonfal M, Malekjani N, Baeghbali V, Ansarifar E, Hedayati S, Jafari SM. Optimization of spray drying process parameters for the food bioactive ingredients. Crit Rev Food Sci Nutr 2022:1-41. [PMID: 36547397 DOI: 10.1080/10408398.2022.2156976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Spray drying (SD) is one of the most important thermal processes used to produce different powders and encapsulated materials. During this process, quality degradation might happen. The main objective of applying optimization methods in SD processes is maximizing the final nutritional quality of the product besides sensory attributes. Optimization regarding economic issues might be also performed. Applying optimization approaches in line with mathematical models to predict product changes during thermal processes such as SD can be a promising method to enhance the quality of final products. In this review, the application of the response surface methodology (RSM), as the most widely used approach, is introduced along with other optimization techniques such as factorial, Taguchi, and some artificial intelligence-based methods like artificial neural networks (ANN), genetic algorithms (GA), Fuzzy logic, and adaptive neuro-fuzzy inference system (ANFIS). Also, probabilistic methods such as Monte Carlo are briefly introduced. Some recent case studies regarding the implementation of these methods in SD processes are also exemplified and discussed.
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Affiliation(s)
- Mina Homayoonfal
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Vahid Baeghbali
- Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Elham Ansarifar
- Department of Public Health, Faculty of Health, Birjand University of Medical Sciences, Birjand, Iran
| | - Sara Hedayati
- Nutrition Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Zampar GG, Zampar IC, Beserra da Silva de Souza S, da Silva C, Bolanho Barros BC. Effect of solvent mixtures on the ultrasound-assisted extraction of compounds from pineapple by-product. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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T. V, V. S, A. M. NL, O. U. MI, Kothakota A. Effect of Aeration Techniques on Flow Properties of Spray-Dried Sugar Powders — Process Optimization Studies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02854-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Spray-Dried Nipa Palm Vinegar Powder: Production and Evaluation of Physicochemical, Nutritional, Sensory, and Storage Aspects. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Nipa palm vinegar (NPV) is a naturally fermented vinegar derived from the nipa palm (Nypa fruticans Wurmb) sap. This work optimized production of spray-dried nipa palm vinegar powder. The influence of the various drier air inlet temperatures (150, 170, and 190 °C) and maltodextrin DE10 carrier concentrations (15 and 20% w/v) in the feed, on the characteristics of the product powder was investigated. Nipa palm vinegar powder (NPVp) was evaluated in terms of the following responses: physicochemical and nutritional properties, sensory acceptability, and storage stability. All processing variables affected the responses. Based on product desirability as the optimization criterion, spray-drying with a hot air inlet temperature of 170 °C with a 15% w/v maltodextrin DE10 in the feed was optimal. The nutritional characteristics of the product made under the above identified optimal conditions were (per 100 g dry product): a calorific value of 366.2 kcal; 1.3 g protein; 88.1 g carbohydrate; 0.96 g fat; 883.9 mg potassium; 12.7 mg vitamin C; and 105 mg gallic acid equivalent (GAE) phenolics content. The product, vacuum-packed and heat-sealed in aluminum laminated polyethylene bags, could be stored at 25 °C for at least 180 days without noticeable loss in quality.
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Samborska K, Bonikowski R, Kalemba D, Barańska A, Jedlińska A, Edris A. Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111288] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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