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Asghari A, Zongo PA, Osse EF, Aghajanzadeh S, Raghavan V, Khalloufi S. Review of osmotic dehydration: Promising technologies for enhancing products' attributes, opportunities, and challenges for the food industries. Compr Rev Food Sci Food Saf 2024; 23:e13346. [PMID: 38634193 DOI: 10.1111/1541-4337.13346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/23/2024] [Accepted: 03/27/2024] [Indexed: 04/19/2024]
Abstract
Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies. Notably, OD can effectively remove a significant amount of water without a phase change, which reduces the energy demand associated with latent heat and high temperatures. A specific feature of OD is its ability to introduce solutes from the hypertonic solution into the food matrix, thereby influencing the attributes of the final product. This review comprehensively discusses the fundamental principles governing OD, emphasizing the role of chemical potential differences as the driving force behind the molecular diffusion occurring between the food and the osmotic solution. The kinetics of OD are described using mathematical models and the Biot number. The critical factors essential for optimizing OD efficiency are discussed, including product characteristics, osmotic solution properties, and process conditions. In addition, several promising technologies are introduced to enhance OD performance, such as coating, skin treatments, freeze-thawing, ultrasound, high hydrostatic pressure, centrifugation, and pulsed electric field. Reusing osmotic solutions to produce innovative products offers an opportunity to reduce food wastes. This review explores the prospects of valorizing food wastes from various food industries when formulating osmotic solutions for enhancing the quality and nutritional value of osmotically dehydrated foods while mitigating environmental impacts.
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Affiliation(s)
- Ali Asghari
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - P Assana Zongo
- Applied Sciences and Technologies Research Institute, National Center for Research and Applied Sciences of Burkina Faso, Ouagadougou, Burkina Faso
| | - Emmanuel Freddy Osse
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Quebec City, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
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2
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Trusinska M, Drudi F, Rybak K, Tylewicz U, Nowacka M. Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices. Foods 2023; 12:3957. [PMID: 37959076 PMCID: PMC10650465 DOI: 10.3390/foods12213957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/27/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affect the food structure, influencing therefore the mass transfer phenomena during the further processing. Thus, the study aimed at investigating the effect of PEF treatment on selected physicochemical properties of vacuum-impregnated apples. Apple slices were vacuum impregnated with aloe vera juice solution with or PEF treatment at different intensities (125, 212.5 or 300 V/cm). The PEF was applied as a pretreatment-applied before the VI process as well as posttreatment-applied after the VI process. The VI process with aloe vera juice resulted in a sample weight increase of over 24% as well as structural changes, partial cell viability loss and color alteration. In addition, the decrease of bioactive compounds was observed, while antioxidant activity remained at a similar level as in raw material. PEF treatment adversely affected vacuum impregnation efficiency, causing microstructural changes and cell viability loss. Additionally, chemical composition modifications were evident through thermogravimetric analysis (TGA) and Fourier Infrared Spectroscopy (FTIR) analyses. Tissue hardness decreased significantly due to structural damage and caused high leakage from plant tissue, which resulted in hindering saturation with aloe vera juice during the VI process. Additionally, reduced bioactive substance content after PEF treatment was observed and the VI process did not restore apple samples of the bioactive compounds from aloe vera juice.
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Affiliation(s)
- Magdalena Trusinska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.T.); (K.R.)
| | - Federico Drudi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (U.T.)
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.T.); (K.R.)
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (U.T.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.T.); (K.R.)
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Tumer E, Tulek Y. Effects of dehydrofreezing conditions on tomato lycopene and kinetics of lycopene change in dehydrofrozen tomatoes during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Emre Tumer
- Faculty of Engineering, Department of Food Engineering Pamukkale University Denizli Turkey
| | - Yahya Tulek
- Faculty of Engineering, Department of Food Engineering Pamukkale University Denizli Turkey
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4
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Functionalization of ash gourd: Infusion of citrus peel polyphenols through vacuum impregnation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102095] [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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5
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A mapping approach to assess the evolution of pores during dehydration. Food Res Int 2022; 160:111710. [DOI: 10.1016/j.foodres.2022.111710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 07/08/2022] [Accepted: 07/15/2022] [Indexed: 11/19/2022]
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6
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Panayampadan AS, Alam MS, Aslam R, Kaur J. Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09312-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Lencina MS, dos Santos Ferreira C, Archaina D, Gómez MB, Mazzobre MF. Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Ayrıç Danışman F, Taştan Ö, Baysal T. Development of intermediate‐moisture apricot with impregnation of
Bacillus coagulans
GBI‐30 6086 as a functional snack: Quality assessment during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Fahriye Ayrıç Danışman
- Graduate School of Natural and Applied Sciences Food Engineering Section Ege University İzmir Turkey
| | - Özge Taştan
- Faculty of Engineering Department of Food Engineering Yeditepe University İstanbul Turkey
| | - Taner Baysal
- Faculty of Engineering Department of Food Engineering Ege University İzmir Turkey
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Enhancing bioaccessibility of resveratrol by loading in natural porous starch microparticles. Int J Biol Macromol 2022; 194:982-992. [PMID: 34852260 DOI: 10.1016/j.ijbiomac.2021.11.157] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/30/2021] [Accepted: 11/22/2021] [Indexed: 01/26/2023]
Abstract
Resveratrol (RSV) is a lipophilic polyphenol susceptible to photo- and thermal degradation, and strategies are to be studied to enable its distribution in food matrices, prevent its degradation during storage, and increase its bioaccessibility during digestion. In this study, the porous matrix of natural starch, in the form of milled freeze-dried potato microparticles (FDPMs), was studied as an absorbent to load RSV. The binary solvent of ethanol and polyethylene glycol 400 (40:60 v/v) was used to dissolve 30% w/v RSV for diffusion into FDPMs. After ethanol was evaporated, the loading capacity was 112 mg RSV/g FDPMs and was maintained at 104 mg RSV/g FDPMs (92.9% retention) after 110-day ambient storage. The RSV stability under UV irradiation at 253 nm was improved by 32% due to shielding effect of FDPMs, and the ferric reducing power was 25% higher than the pristine RSV. The release of RSV in FDPMs was significantly higher than pristine RSV during simulated gastric and intestinal digestions (82.3% vs 51.4% bioaccessibility). The increased reducing power and bioaccessibility were supported by the amorphous state of RSV in FDPMs. The present study illustrates the potential of porous vegetable microparticles as natural matrices to load lipophilic bioactive compounds in functional foods.
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10
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TUMER E, TULEK Y. Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.70220] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods 2021; 10:foods10092155. [PMID: 34574265 PMCID: PMC8467285 DOI: 10.3390/foods10092155] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/17/2022] Open
Abstract
To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. Homogenizing at 100 MPa also increased the survival of L. salivarius during in vitro digestion in FD samples.
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12
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Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains. Processes (Basel) 2021. [DOI: 10.3390/pr9081368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Grain viability is of key importance in the production of malt. This paper presents the results of research on the influence of vacuum impregnation of grains of various cereals on theirservice life. One malting barley cultivar, two wheat cultivars, and a rye cultivar mix were tested. The grain was subjected to wet vacuum impregnation and wet vacuum impregnation carried out cyclically under the pressure of 5 kPa. Then, samples of the impregnated grain were sown and its germination capacity was tested every 24 h to 120 h. The control sample was grain soaked under atmospheric pressure. Vacuum impregnation did not cause any significant changes in the germination capacity of the examined cereal varieties. The vacuum-impregnated grain displayed a higher initial water content and germinated faster. It was found that the impregnation did not disturb the internal structure of the grain, indicated by the fact that the most delicate part of the grain, i.e., the embryo, retained its vital functions in every examined case.
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13
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Kim AN, Lee KY, Rahman MS, Kim HJ, Kerr WL, Choi SG. Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100802] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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14
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JUNQUEIRA JRDJ, CORRÊA JLG, MENDONÇA KSD, MELLO JUNIOR RED, SOUZA AU. Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.02420] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Abalos RA, Naef EF, Aviles MV, Gómez MB. Vacuum impregnation: A methodology for the preparation of a ready-to-eat sweet potato enriched in polyphenols. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109773] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Burca-Busaga CG, Betoret N, Seguí L, Betoret E, Barrera C. Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms 2020; 8:microorganisms8081095. [PMID: 32707848 PMCID: PMC7463932 DOI: 10.3390/microorganisms8081095] [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: 07/03/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 01/08/2023] Open
Abstract
Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization on Lactobacillussalivarius CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a aw of 0.25 and air-drying at 40 °C to a aw of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 °C to a aw of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.
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Affiliation(s)
- Cristina Gabriela Burca-Busaga
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Lucía Seguí
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain;
| | - Cristina Barrera
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
- Correspondence: ; Tel.: +34-629-987-104
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17
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Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09216-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
AbstractIn this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact the final quality. Hence, first I review physicochemical and biochemical processes underlying the final quality, such as water holding capacity, ice crystal growth and mechanical damage. Subsequently, I review how each individual processing step impacts the final quality via these fundamental physicochemical and biochemical processes. In this review of processing steps, I also review the potential of novel processing technologies. The results of our literature review are summarized via a causal network, linking processing steps, fundamental physicochemical and biochemical processes, and their correlation with final product quality. I conclude that there is room for optimization of the current production chains via matching processing times with time scales of the fundamental physicochemical and biochemical processes. Regarding novel processing technology, it is concluded in general that they are difficult to implement in the context of existing production chains. I do see the potential for novel processing technology combined with process intensification, incorporating the blanching pretreatment—but which involves quite a change of the production chain.
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18
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Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness. Processes (Basel) 2020. [DOI: 10.3390/pr8040428] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The study provides comprehensive information on the vacuum impregnation process applied to plant materials. It aims (in traditional applications) to ensure impermeability and elimination of porosity of various materials. The process substantially accelerates mass transfer in the liquid–solid system. The study describes the course of the process and accompanying phenomena as well its effects on plant tissues. The aim of the investigations was to determine the impact of some impregnation parameters (pressure, pressure change rate, vacuum maintenance time, relaxation time, and the coefficient of impregnating liquid viscosity) and the mode of impregnation (wet, dry, cyclic wet) on the degree of filling the plant tissue with the impregnating solution. Jonagold apples were used as the study material. The investigations have revealed that changes in the vacuum impregnation parameters (vacuum maintenance time, relaxation time, pressure change rate in the system) and the impregnation method do not exert a significant impact on the effectiveness of the process as expressed by the degree of permeation of the impregnating solution into the tissue. The pressure value and the viscosity coefficient were the only parameters that had a significant effect on the impregnation yield.
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Afzaal M, Khan AU, Saeed F, Ahmed A, Ahmad MH, Maan AA, Tufail T, Anjum FM, Hussain S. Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions. Food Sci Nutr 2019; 7:3931-3940. [PMID: 31890171 PMCID: PMC6924303 DOI: 10.1002/fsn3.1254] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 08/13/2019] [Accepted: 08/23/2019] [Indexed: 12/11/2022] Open
Abstract
The core objective of the current study was to evaluate the effect of microencapsulation on the viability and stability of probiotic bacteria in yogurt and simulated gastrointestinal conditions. For this purpose, probiotic bacteria were encapsulated with sodium alginate and carrageenan by encapsulator. Yogurt was prepared with the incorporation of free and encapsulated probiotic bacteria and was analyzed for physicochemical, microbiological, and sensorial attributes. Encapsulation and storage exhibited a significant (p < .05) effect on different parameters of yogurt. An increasing trend in syneresis and acidity while a decreasing trend in viscosity, pH, viability, and stability were observed. The value of syneresis increased from 2.27 ± 0.17 to 2.9 ± 0.14 and acidity from 0.48 ± 0.04 to 0.64 ± 0.01 during 4 weeks of storage. The value of viscosity decreased from 3.68 ± 0.21 to 2.42 ± 0.09 and pH from 4.88 ± 0.31to 4.43 ± 0.36 during 28 days of storage. Unencapsulated (free) cells exhibited poor survival. The viable cell count of probiotic bacteria in the free-state in yogurt was 9.97 logs CFU/ml at zero-day that decreased to 6.12 log CFU/ml after 28 days. However, encapsulation improved the viability of the probiotics in the prepared yogurt and GIT. The cell count of probiotics encapsulated with sodium alginate and carrageenan was 9.91 logs CFU/ml and 9.89 logs CFU/ml, respectively, at zero-day that decreased to 8.74 logs CFU/ml and 8.39 log CFU/ml, respectively. Free cells (unencapsulated) showed very poor survival. Similarly, during in vitro gastrointestinal assay, the survival rate of encapsulated probiotic bacteria in simulated gastric solution and intestinal solutions was higher than that of free cells. In the case of encapsulated bacteria, only 3 logs while for free cells, 7 log reduction was recorded. Sodium alginate microcapsules exhibited better release profile than carrageenan. Conclusively, microencapsulation improved the survival of probiotic bacteria in carrier food as well as in simulated gastrointestinal condition.
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Affiliation(s)
- Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Azmat Ullah Khan
- Department of Food Science and Human NutritionUniversity of Veterinary and Animal SciencesLahorePakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Haseeb Ahmad
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Abid Aslam Maan
- National Institute of Science & TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College University FaisalabadFaisalabadPakistan
| | | | - Shahzad Hussain
- College of Food and Agricultural SciencesKing Saud, UniversityRiyadhSaudi Arabia
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20
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Ascorbic acid and calcium uptake in pineapple tissue through different sucrose concentrations of impregnation solution. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108377] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Assis F, Rodrigues L, Tribuzi G, de Souza P, Carciofi B, Laurindo J. Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108298] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Rojas ML, Alvim ID, Augusto PED. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study. ULTRASONICS SONOCHEMISTRY 2019; 54:153-161. [PMID: 30765214 DOI: 10.1016/j.ultsonch.2019.02.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 02/02/2019] [Accepted: 02/03/2019] [Indexed: 06/09/2023]
Abstract
The present work proposes using the ultrasound technology to incorporate microencapsulated nutrients during pre-treatments for drying of food products. Both hydrophilic and lipophilic nutrients were evaluated: incorporation of microcapsules of iron (obtained by spray drying using maltodextrin as wall material) and carotenoids (obtained by hot emulsification and solidification using hydrogenated palm oil as wall material). The ultrasound pre-treatment was applied in water and ethanol, where the microcapsules were dispersed, and food samples were immersed. Pumpkin and apple were selected as suitable food material to perform the iron and carotenoid incorporation, respectively. Ultrasound allowed more homogeneous iron incorporation in pumpkin. The iron content increased more than 1000% in pre-treated samples compared to control. In the same manner, carotenoid content increased in about 430% when ultrasound was applied. After drying, the carotenoid content decreased by 65% in control samples. However, better carotenoid retention was obtained after drying in ultrasound processed samples. The results show that pre-treatment with ultrasound can be used to incorporate nutrients into the food matrix, increasing not only the incorporated quantity but also promoting their preservation. Nevertheless, future studies must be performed to determine the nutrient bioavailability and bioaccessibility.
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Affiliation(s)
- Meliza Lindsay Rojas
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
| | - Izabela Dutra Alvim
- Technology Center of Cereal and Chocolate, Food Technology Institute (ITAL), Campinas, SP, Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), Piracicaba, SP, Brazil.
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Pei F, Xiao K, Chen L, Yang W, Zhao L, Fang Y, Ma N, Mariga AM, Hu Q. Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom ( Agaricus bisporus). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2213-2223. [PMID: 30996455 DOI: 10.1007/s13197-019-03707-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2019] [Accepted: 03/06/2019] [Indexed: 11/28/2022]
Abstract
Button mushroom (Agaricus bisporus) slices were dehydrated using ultrasound-assisted osmotic dehydration (UOD), and three osmotic agents including sucrose, glucose and sodium chloride were investigated for their effects on the mass transfer characteristics, average density and microstructure. Different mathematical models were selected to describe the osmotic behaviours, and the effective moisture (D m) as well as solid diffusivities (D s) during UOD were also calculated. The results showed that, during UOD, button mushrooms had the highest D m values in the sodium chloride solutions, and they had the highest D s values in the glucose solutions, which indicated that faster moisture and solid transfers could occur in these two osmotic solutions, respectively. Moreover, the Weibull model provided the best fit for the UOD curves of button mushrooms under the study's operating conditions, which showed good predictability for the moisture and solid contents of the button mushrooms during UOD. In addition, sucrose agents were suggested for use in the UOD of button mushrooms due to the better microstructure of the products as well as the appropriate rates of effective moisture and solid diffusivities during UOD. This study provides a theoretical basis for the deep processing of mushrooms and other food products.
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Affiliation(s)
- Fei Pei
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - KunPeng Xiao
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Lifu Chen
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Wenjian Yang
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Liyan Zhao
- 2College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Yong Fang
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Ning Ma
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Alfred Mugambi Mariga
- 3Faculty of Agriculture and Environmental Studies, Chuka University, Tharaka Nithi County, P.O Box 109-60400, Kenya
| | - Qiuhui Hu
- 1College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
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25
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Lopez SV, Moreira RG. Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green Tea. J Food Sci 2019; 84:807-817. [PMID: 30893479 DOI: 10.1111/1750-3841.14492] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 01/12/2019] [Accepted: 02/01/2019] [Indexed: 11/28/2022]
Abstract
This studied tested the feasibility of producing vacuum fried potato chips enriched with antioxidants by introducing green tea extract using vacuum impregnation (VI) technology. Total phenolic content (TPC) was used to find the optimal VI parameters. Sliced potatoes were fried under vacuum at 110, 120, or 140 °C from 20 to 720 s to test the thermal degradability of the TPC. Three frying systems were also compared: vacuum frying (VF), dual-step (DS) frying, and atmospheric frying (AF). Green tea concentration of 5%, vacuum time of 10 min, and a pressure of 80 kPa gave the maximum TPC of 196.11 ± 15.41 mg GAE/100 g of dry matter. Samples fried at 120 °C showed an overall greater phenolic retention capacity compared to the chips fried at 140 and 110 °C. Using the optimal VI and VF parameters (140 °C, 100 s), the three frying systems were then compared. Samples fried using the AF system contained twice as much the oil content as those fried using the VF or DS systems. VF chips had the highest percentage in TPC increase (209%) while AF chips had the lowest (163%). A consumer panel found the samples fried under AF more acceptable and were given the highest scores for all quality. VI had a negative effect on the color scoring of the participants (they were dark). Overall, VI is a suitable precursor of VF to create potato chips with a high phenolic content. PRACTICAL APPLICATION: Vacuum impregnated potato chips with green tea extract have potential for manufacture of functional snacks that may influence the public into consuming phenol-rich fruit and vegetable snack.
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Affiliation(s)
- Silvia V Lopez
- Dept. of Biological and Agricultural Engineering, Texas A&M Univ., College Station, TX 77843, USA
| | - Rosana G Moreira
- Dept. of Biological and Agricultural Engineering, Texas A&M Univ., College Station, TX 77843, USA
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Kitiban Kalejahi A, Asefi N. Influence of vacuum impregnation pretreatment combined with IR drying on quince quality with shrinkage modeling by ANN. CHEM ENG COMMUN 2019. [DOI: 10.1080/00986445.2019.1570161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Narmela Asefi
- Department of Food Engineering, Islamic Azad University, Tabriz, Iran
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Derossi A, Husain A, Caporizzi R, Severini C. Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies. Crit Rev Food Sci Nutr 2019; 60:1141-1159. [PMID: 30668142 DOI: 10.1080/10408398.2018.1559796] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Personalized nutrition means that we are unique in the way to absorb and to metabolize nutrients as a consequence of our genetic profile and the microbiome that we host in the gut. With the terminology of Personalized Food Manufacturing we want not only to stress the idea of the capability to manufacture food meeting our unique nutritional needs but - based on the idea that eating is a global experience - also to broad this to meet additional personal requirements and expectations, i.e. taste, texture, color, aspect, etc. To address this aim, traditional and advances technologies will have to be employed in new ways and new technological solutions will have to be implemented. All these considerations motivated our paper by which we want to explore and to discuss the technological options having the potential to produce personalized food. After pointing out the main diet styles, firstly we have analyzed the modern approaches of agricultural and animal nutrition in use to manufacture food for narrow group of consumers. Secondly, we have explored emerging technologies at disposal employable to manufacture customized food that meet our uniqueness. Finally the most important market products belonging in the sector of personalized food production have been considered.
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Affiliation(s)
- Antonio Derossi
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Ahmad Husain
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Rossella Caporizzi
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Carla Severini
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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28
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Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7241981] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Pomegranate juice is an important source of bioactive compounds, and cryoconcentrated juice is an interesting osmodehydration agent to enrich a vegetal matrix. This investigation aimed to incorporate bioactive compounds from pomegranate cryoconcentrated juice into apple slices using osmodehydration (OD) assisted by pulse vacuum (PV) and ohmic heating (OH). The apple slices (3 × 4 × 0.5 cm) were osmodehydrated using a 47 °Brix pomegranate cryoconcentrated juice at 30, 40, or 50°C for 180 min with an electric field of 6.66 V/cm (50 V) and a 5 min pulsed vacuum. Over the time, all of the treatments applied to the apple slices increased the soluble solids and bioactive compounds compared with the fresh sample. PVOD/OH at 50°C had the highest content of total anthocyanin during processing, and the best results for the total flavonoids were obtained with OD/OH at 50°C and 40°C. The osmodehydration assisted by pulse vacuum and ohmic heating using a cryoconcentrated juice is a useful combined technique to acquire enriched vegetal samples with bioactive compounds.
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29
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Tong H, Moreira RG, Castell-Perez ME. Effect of vacuum impregnation on quality of fresh and electron-beam irradiated highbush blueberries ( Vaccinium corymbosumL.) under refrigerated storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13680] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Huizhu Tong
- Department of Biological and Agricultural Engineering; Texas A&M University; College Station Texas
| | - Rosana G. Moreira
- Department of Biological and Agricultural Engineering; Texas A&M University; College Station Texas
| | - M. Elena Castell-Perez
- Department of Biological and Agricultural Engineering; Texas A&M University; College Station Texas
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30
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Moreira RG, Almohaimeed S. Technology for processing of potato chips impregnated with red rootbeet phenolic compounds. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Soares ADS, Ramos AM, Vieira ÉNR, Vanzela ESL, de Oliveira PM, Paula DDA. Vacuum impregnation of chitosan-based edible coating in minimally processed pumpkin. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13811] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ariana de Souza Soares
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus 36570-900 Viçosa MG Brazil
| | - Afonso Mota Ramos
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus 36570-900 Viçosa MG Brazil
| | - Érica Nascif Rufino Vieira
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus 36570-900 Viçosa MG Brazil
| | - Ellen Silva Lago Vanzela
- Department of Food Engineering and Technology; Institute of Biosciences, Letters and Exact Sciences; Campus of São José do Rio Preto, 15 R. Cristóvão Colombo, 2265 Jardim Nazareth, São José do Rio Preto SP, 16 15054-000 Brazil
| | - Patrícia Martins de Oliveira
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus 36570-900 Viçosa MG Brazil
| | - Daniele de Almeida Paula
- Food Technology Department; Federal University of Viçosa (UFV); P.H. Rolfs Avenue, Campus 36570-900 Viçosa MG Brazil
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32
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Senturk Parreidt T, Schmid M, Müller K. Effect of Dipping and Vacuum Impregnation Coating Techniques with Alginate Based Coating on Physical Quality Parameters of Cantaloupe Melon. J Food Sci 2018. [PMID: 29524227 DOI: 10.1111/1750-3841.14091] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Edible coating based on sodium alginate solution was applied to fresh-cut cantaloupe melon by dipping and vacuum impregnation coating methods. One aim of this work is to produce more technical information concerning these conventional and novel coating processes. For this purpose, the effect of various coating parameters (dipping time, draining time, time length of the vacuum period, vacuum pressure, atmospheric restoration time) with several levels on physical quality parameters (percentage of weight gain, color, and texture) of noncoated and coated samples were determined in order to define adequate coating process parameters to achieve a successful coating application. Additionally, the effects of dipping and vacuum impregnation processes were compared. Both processes improved the firmness of the melon pieces. However, vacuum impregnation application had higher firmness and weight gain results, and had significant effect (P < 0.05) on color (lower luminosity, higher redness, yellowness, and chroma values). Experimental results affirm that vacuum impregnation method can be used successively to improve mechanical and structural properties of food products. PRACTICAL APPLICATION Type of edible coating technique and the parameters used significantly affect the physical quality characteristics of coated food products. The work presented produced more technical information concerning dipping and vacuum impregnation coating techniques, along with evaluating the effects of various coating parameters with several levels. The results revealed that vacuum impregnation technique is a successful coating method; however the effects should be carefully assessed for each product.
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Affiliation(s)
- Tugce Senturk Parreidt
- Chair for Food Packaging Technology, Technische Univ. München, Weihenstephaner Steig 22, Freising 85354, Germany.,Fraunhofer Inst. for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
| | - Markus Schmid
- Chair for Food Packaging Technology, Technische Univ. München, Weihenstephaner Steig 22, Freising 85354, Germany.,Fraunhofer Inst. for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
| | - Kajetan Müller
- Fraunhofer Inst. for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.,Faculty of Mechanical Engineering, Univ. of Applied Science Kempten, Bahnhofstraße 61, 87435 Kempten, Germany
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33
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Mashkour M, Maghsoudlou Y, Kashaninejad M, Aalami M. Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13590] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Mana Mashkour
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mehran Aalami
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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Abstract
The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.
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35
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Fei P, Lifu C, Wenjian Y, Liyan Z, Yong F, Ning M, Qiuhui H. Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1365774] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pei Fei
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Chen Lifu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yang Wenjian
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Zhao Liyan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Fang Yong
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Ma Ning
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Hu Qiuhui
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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36
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Muñiz-Becerá S, Méndez-Lagunas LL, Rodríguez-Ramírez J. Solute Transfer in Osmotic Dehydration of Vegetable Foods: A Review. J Food Sci 2017; 82:2251-2259. [DOI: 10.1111/1750-3841.13857] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sahylin Muñiz-Becerá
- Inst. Politécnico Nacional; CIIDIR Oaxaca; Hornos 1003 Sta. Cruz Xoxocotlán Oaxaca México
| | | | - Juan Rodríguez-Ramírez
- Inst. Politécnico Nacional; CIIDIR Oaxaca; Hornos 1003 Sta. Cruz Xoxocotlán Oaxaca México
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37
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Yılmaz FM, Ersus Bilek S. Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı. ACTA ACUST UNITED AC 2017. [DOI: 10.24323/akademik-gida.333673] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Rydzak L, Sagan A, Andrejko D, Starek A, Ślaska-Grzywna B, Blicharz-Kania A, Kobus Z, Natoniewski M. Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1949-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Influence of Vacuum Impregnation with Different Substances on the Metabolic Heat Production and Sugar Metabolism of Spinach Leaves. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1959-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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40
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Yılmaz FM, Ersus Bilek S. Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13426] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatih Mehmet Yılmaz
- Food Engineering Department; Adnan Menderes University; Efeler Aydın 09010 Turkey
| | - Seda Ersus Bilek
- Food Engineering Department; Ege University; Bornova İzmir 35100 Turkey
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41
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Moreno J, Echeverria J, Silva A, Escudero A, Petzold G, Mella K, Escudero C. Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology. FOOD SCI TECHNOL INT 2017; 23:448-456. [PMID: 28675966 DOI: 10.1177/1082013217701354] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Modern life has created a high demand for functional food, and in this context, emerging technologies such as vacuum impregnation and ohmic heating have been applied to generate functional foods. The aim of this research was to enrich the content of the semi-essential amino acid L-arginine in apple cubes using vacuum impregnation, conventional heating, and ohmic heating. Additionally, combined vacuum impregnation/conventional heating and vacuum impregnation/ohmic heating treatments were evaluated. The above treatments were applied at 30, 40 and 50 ℃ and combined with air-drying at 40 ℃ in order to obtain an apple snack rich in L-arginine. Both the impregnation kinetics of L-arginine and sample color were evaluated. The impregnated samples created using vacuum impregnation/ohmic heating at 50 ℃ presented a high content of L-arginine, an effect attributed primarily to electropermeabilization. Overall, vacuum impregnation/ohmic heating treatment at 50 ℃, followed by drying at 40 ℃, was the best process for obtaining an apple snack rich in L-arginine.
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Affiliation(s)
- Jorge Moreno
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Julian Echeverria
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Andrea Silva
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Andrea Escudero
- 2 Vascular Physiology Laboratory and Group of Investigation in Tumor Angiogenesis (GIANT), Department of Basic Sciences, Universidad del Bío-Bío, Chillán, Chile
| | - Guillermo Petzold
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Karla Mella
- 1 Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bio-Bio, Chillán, Chile
| | - Carlos Escudero
- 2 Vascular Physiology Laboratory and Group of Investigation in Tumor Angiogenesis (GIANT), Department of Basic Sciences, Universidad del Bío-Bío, Chillán, Chile
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42
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Batpho K, Boonsupthip W, Rachtanapun C. Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready-to-eat sausage. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.053] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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43
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Mao J, Zhang L, Chen F, Lai S, Yang B, Yang H. Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca). FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1852-5] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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44
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Tappi S, Tylewicz U, Romani S, Siroli L, Patrignani F, Dalla Rosa M, Rocculi P. Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions. J Food Sci 2016; 81:E2734-E2742. [DOI: 10.1111/1750-3841.13513] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 06/08/2016] [Accepted: 09/01/2016] [Indexed: 12/01/2022]
Affiliation(s)
- Silvia Tappi
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Urszula Tylewicz
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Santina Romani
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Lorenzo Siroli
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Francesca Patrignani
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Marco Dalla Rosa
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
| | - Pietro Rocculi
- Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
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45
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Salvatori D, González-Fesler M, Weisstaub A, Portela M, Alzamora S. Uptake Kinetics and Absorption of Calcium in Apple Matrices. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013207085824] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The purpose of this paper was to study the kinetics of calcium uptake of blanched and not blanched apple tissue during impregnation treatments under vacuum or/and at atmospheric pressure. The relative absorption of calcium in rats, regarding calcium carbonate as reference substance, was also analyzed as a first approach. Apple impregnation is conducted (with and without previous blanching in saturated vapor) in isotonic glucose aqueous solutions containing calcium gluconate and lactate. A 50 mm Hg vacuum pressure is applied for a time t1 (0—180 min) or atmospheric pressure is used for a process time t2 (0—7.5 h). Calcium uptake by apple tissue is influenced by system pressure, blanching, and impregnation time, reaching 500—4600 μg Ca/g according to process variables. Preliminary data of true calcium absorption ranges between 74 and 86% regarding calcium carbonate.
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Affiliation(s)
- D.M. Salvatori
- Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue Buenos Aires 1400, (8300) Neuquén, Argentina, Member of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina
| | - M. González-Fesler
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina
| | - A. Weisstaub
- Cátedra de Nutrición, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires Junín 956, 1113 Ciudad Autónoma de Buenos Aires, Argentina
| | - M.L. Portela
- Cátedra de Nutrición, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires Junín 956, 1113 Ciudad Autónoma de Buenos Aires, Argentina
| | - S.M. Alzamora
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina,
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46
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Fito P, Chiralt A. Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013203034936] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The structured food systems (i.e. cellular tissues) are dissipative structures whose functionality mainly concerns their properties (physico-chemical properties, chemical and biochemical reactions), external interactions with surroundings (interactions with micro-organisms, heat and mass transport pathway) and especially, their interactions with consumers (nutritional value, quality, taste and flavour, texture, appearance: size, shape, colour). Dehydration or rehydration processes concern heat and mass transport phenomena (water, solutes) coupled with micro and macrostructure changes both producing important effects on food functionality. Control of these changes is the major concern in food product development. This control must be applied not only to the changes in physico-chemical properties but also to those related with consumers' issues. Food matrixengineering is a branch of food engineering which aims to apply the knowledge of the food matrixcomposition, structure and properties to promote and control adequate changes which can improve some sensorial and/or functional properties in the food. These changes, which are caused by some basic operations, are related to the phenomena of heat and mass transfer, vaporization-condensation, internal gas or liquid release, structure deformation-relaxation and phase transitions in matrixcomponents, and are usually coupled throughout the operation's progress. The final product may be a new product with improved composition and sensorial properties and/or more stability. All these concepts are discussed in this paper using several examples related to the application of combined food dehydration techniques.
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Affiliation(s)
- P. Fito
- Department of Food Technology, Instituto de Ingeniería de Alimentos para el Desarrollo (IAD), Universidad Politécnica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain
| | - A. Chiralt
- Department of Food Technology, Instituto de Ingeniería de Alimentos para el Desarrollo (IAD), Universidad Politécnica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain
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Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0252] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Combined osmotic dehydration (sucrose solution: 50–70 % w/w, 30–50 °C for 2 h followed by air drying at 40 and 60 °C) is an appropriate process for preservation of oil retention capacity, lightness and yellowness of lemon peels (Citrus limon. v. lunari). Incorporation of sugars to lemon cuboids pieces increased drying rate during the first falling rate phase of the air dehydration step and improved their color stability. Osmotic dehydration process allows protective effect against further total phenol loss during air drying: significant loss of total phenol content (70–80 %) was recorded during osmotic dehydration and then it remains constant during air drying at 40 and 60 °C. For the investigated temperature of osmotic pre-treatment (30–50 °C), water retention capacities were reduced by up to 70 % and were maintained constant during air drying.
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48
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Ciurzyńska A, Kowalska H, Czajkowska K, Lenart A. Osmotic dehydration in production of sustainable and healthy food. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.017] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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49
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Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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50
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Jin Y, Yang N, Tong Q, Xu X. Effect of rotating magnetic field and flowing Ca2+ solution on calcium uptake rate of fresh-cut apple. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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