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Gutiérrez-Paz C, Rodríguez-Moreno MC, Hernández-Gómez MS, Fernández-Trujillo JP. The Cashew Pseudofruit ( Anacardium occidentale): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health. Foods 2024; 13:2357. [PMID: 39123548 PMCID: PMC11311269 DOI: 10.3390/foods13152357] [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: 06/26/2024] [Revised: 07/16/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
The fruit of the cashew, a tree belonging to the family Anacardiaceae, is composed of approximately 10% nut (cashew) and 90% stalk or pseudofruit, usually discarded in situ and fermented in the soil. This review identifies cashew pseudofruit's physicochemical characteristics and bioactive compounds and their possible relationship to health benefits. Different processing techniques have been used to preserve the pseudofruit, and the effect of these techniques on its nutrients is also reviewed in this work. Cashew is a highly perishable product with moisture content above 80% w/w and 10% w/w sugars. It also has a high content of polyphenols, flavonoids, and tannins and high antioxidant properties that are best preserved by nonthermal processing techniques. The pseudofruit presents the high inhibitory activity of α-amylase and lipase enzymes, has anti-inflammatory and body weight reduction properties and healing activity, and controls glucose levels, insulinemia, and insulin resistance. For all these reasons, cashews have been promoted as a propitious food/ingredient for preventive and therapeutic management of different pathologies such as diabetes, dyslipidemia, obesity, hypertension, fatty liver, and acne. Moreover, it has positive effects on the intestinal microflora, among others. This pseudofruit has a high potential for the development of functional foods.
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Affiliation(s)
- Carina Gutiérrez-Paz
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Carrera 30 Calle 45, Bogotá 111321, Colombia; (C.G.-P.); (M.-S.H.-G.)
- Centro de Pensamiento Turístico de Colombia, Escuela de Turismo y Gastronomía, Fundación Universitaria Cafam, Ak 68 #90-88, Bogotá 111211, Colombia;
| | - María-Constanza Rodríguez-Moreno
- Centro de Pensamiento Turístico de Colombia, Escuela de Turismo y Gastronomía, Fundación Universitaria Cafam, Ak 68 #90-88, Bogotá 111211, Colombia;
| | - María-Soledad Hernández-Gómez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Carrera 30 Calle 45, Bogotá 111321, Colombia; (C.G.-P.); (M.-S.H.-G.)
| | - Juan Pablo Fernández-Trujillo
- Department of Agronomical Engineering, Technical University of Cartagena, Paseo Alfonso XIII, 48, ETSIA, 30203 Cartagena, Murcia, Spain
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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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Tayyab Rashid M, Liu K, Ahmed Jatoi M, Safdar B, Lv D, Wei D. Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes. ULTRASONICS SONOCHEMISTRY 2022; 86:106047. [PMID: 35617885 PMCID: PMC9136187 DOI: 10.1016/j.ultsonch.2022.106047] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/30/2022] [Accepted: 05/17/2022] [Indexed: 05/20/2023]
Abstract
The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment at 40 kHz combined with IRD and HAD (70 °C) significantly lessened the drying time and water contents. Besides, it did not affect the sweet potato's bioactive components and other quality-related attributes. The samples' activation energy (Ea) ranged from 17.60 to 29.86 kJ/mol for both dryers, with R2 (0.999-0.9809). Control samples had the highest specific energy consumption (SEC) due to the extended drying period, whereas ultrasound (40 kHz) treated samples had the lowest SEC during HAD and IRD at 80 °C. The thermodynamic parameters indicated that increasing the drying temperature lowers the enthalpy and Gibbs free energy, while entropy resulted in negative values. HAD had better textural qualities (hardness and resilience). The US pretreatments followed by HAD or IRD may lead to an energy-efficient method with acceptable quality maintenance.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | | | - Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Dingyang Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Dengzhong Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01017-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Oladejo AO, Ekpene MM, Onwude DI, Assian UE, Nkem OM. Effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15251] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ayobami O. Oladejo
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Mbere‐Abasi M. Ekpene
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Daniel I. Onwude
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Ubong E. Assian
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
| | - Owoidoho M. Nkem
- Department of Agricultural and Food Engineering University of Uyo P.M.B. 1017 Uyo520003Nigeria
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Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage. Processes (Basel) 2021. [DOI: 10.3390/pr9020202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.
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Mathematical Modelling and Numerical Simulation of Mass Transfer During Deep-Fat Frying of Plantain (Musa paradisiacal AAB) Chips (ipekere). ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change during the Deep-Fat Frying of plantain (ipekere) chip. The explicit Finite Difference Technique (FDT) was used to conduct a numerical solution to the consequential governing equation (partial differential equation) that was used to describe the mass transfer rate during the process. Computer codes that were computed in MATLAB were used for the implementation of FDT at diverse frying conditions. Samples of the plantain were cut into portions of 2 mm thickness, and these sliced portions were fried at separate frying oil temperatures (170, 180 and 190°C) between 0.5 and 4 minutes. The experimental data and the predicted outcomes were compared for the validation of the model, and the juxtaposition revealed a plausible agreement. The predicted values and the experimental values of oil and moisture transfer models produced correlation coefficients that range from 0.96 to 0.99 and 0.94 to 0.99, respectively. The predicted outcomes could be utilized for the control and design of the DFF.
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Sun X, Jin X, Fu N, Chen X. Effects of different pretreatment methods on the drying characteristics and quality of potatoes. Food Sci Nutr 2020; 8:5767-5775. [PMID: 33282229 PMCID: PMC7684612 DOI: 10.1002/fsn3.1579] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 03/12/2020] [Accepted: 03/27/2020] [Indexed: 11/06/2022] Open
Abstract
The effects of different pretreatments on the vitamin C content of peeled fresh potato, the drying characteristics, and several quality attributes of dehydrated potatoes were investigated. Citric acid pretreatment (0.1%-0.3%, 10-30 min), steam blanching (100ºC, 1-2 min), and water blanching (95°C, 1-2 min) were found to have no obvious effect on the drying rate of potatoes, whereas temperature was the main influencing factor. In terms of quality of dehydrated diced potato, 20 min of citric acid pretreatment resulted in the highest vitamin C retention and better color. Furthermore, dehydrated potato pretreated with citric acid all showed similar dynamic moisture adsorption curves, namely type II sorption isotherm. The moisture adsorption curves can be well fitted using the Guggenheim-Anderson-deBoer model with R 2 higher than .97.
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Affiliation(s)
- Xiangfeng Sun
- Suzhou Key Laboratory of Green Chemical EngineeringSchool of Chemical and Environment EngineeringCollege of Chemistry, Chemical Engineering and Materials ScienceSoochow universitySuzhouChina
| | - Xin Jin
- Suzhou Key Laboratory of Green Chemical EngineeringSchool of Chemical and Environment EngineeringCollege of Chemistry, Chemical Engineering and Materials ScienceSoochow universitySuzhouChina
| | - Nan Fu
- Suzhou Key Laboratory of Green Chemical EngineeringSchool of Chemical and Environment EngineeringCollege of Chemistry, Chemical Engineering and Materials ScienceSoochow universitySuzhouChina
| | - Xiaodong Chen
- Suzhou Key Laboratory of Green Chemical EngineeringSchool of Chemical and Environment EngineeringCollege of Chemistry, Chemical Engineering and Materials ScienceSoochow universitySuzhouChina
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Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Crit Rev Food Sci Nutr 2017; 59:1408-1432. [DOI: 10.1080/10408398.2017.1409192] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Xu-Hai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Jun Wang
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhen-Jiang Gao
- College of Engineering, China Agricultural University, Beijing, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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10
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Oladejo AO, Ma H, Qu W, Zhou C, Wu B. Effects of Ultrasound on Mass Transfer Kinetics, Structure, Carotenoid and Vitamin C Content of Osmodehydrated Sweet Potato (Ipomea Batatas). FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1890-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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13
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Emmanuelle D, Joseph D, Victor A, Mohamed MS. A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2015.14974] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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14
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Ramya V, Jain NK. A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated Approach. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12440] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- V. Ramya
- Department of Processing and Food Engineering; CTAE, MPUAT; Udaipur 313001 Rajasthan India
| | - N. K. Jain
- Department of Dairy and Food Technology, CDFST, MPUAT; Udaipur Rajasthan India
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de Medeiros RAB, Barros ZMP, de Carvalho CBO, Neta EGF, Maciel MIS, Azoubel PM. Influence of dual-stage sugar substitution pretreatment on drying kinetics and quality parameters of mango. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.049] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Guiamba I, Ahrné L, Khan MA, Svanberg U. Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.02.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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17
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BARBOSA AF, SABAA-SRUR DF, MAIA JGS, SABAA-SRUR AUO. Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.6827] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Development and quality evaluation of ready to eat product from elephant foot yam tuber (Amorphophallus spp.). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.047] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Azoubel PM, da Rocha Amorim M, Oliveira SSB, Maciel MIS, Rodrigues JD. Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9120-4] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Benhura C, Kugara J, Muchuweti M, Nyagura SF, Matarise F, Gombiro PE, Nyandoro G. Drying kinetics of syrup of Parinari curatellifolia fruit and cereal based product, zvambwa. Journal of Food Science and Technology 2014; 52:4965-74. [PMID: 26243916 DOI: 10.1007/s13197-014-1616-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/04/2014] [Accepted: 10/14/2014] [Indexed: 10/24/2022]
Abstract
Drying properties of syrup prepared from Parinari curatellifolia fruit and cereal based product, zvambwa prepared from the syrup and finger millet (Eleusine coracana) meal were studied using a convective tray drier at temperatures ranging from 30 to 80 °C and air velocity of 0.72 m/s. Nine mathematical models namely Henderson and Pabis, Lewis, Midilli et al., Modified Page, Page, Two Term, Weibull, Modified Page Equation (II) and Wang and Singh were fitted to data for thin layer drying of the products using non-linear regression analysis. Thin layer drying processes for the syrup and zvambwa were best described by the Modified Page model. Effective moisture diffusivities for drying of syrup were higher than those for drying of zvambwa. The activation energies for drying of syrup and zvambwa were 21.0 ± 2.0 kJ/mol and19.0 ± 2.0 kJ/mol respectively.
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Affiliation(s)
- Chakare Benhura
- Institute of Food, Nutrition and Family Sciences, University of Zimbabwe, Mount Pleasant Harare, Zimbabwe
| | - Jameson Kugara
- Department of Chemistry, University of Zimbabwe, Mount Pleasant Harare, Zimbabwe
| | - Maud Muchuweti
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant Harare, Zimbabwe
| | - Stella F Nyagura
- Institute of Food, Nutrition and Family Sciences, University of Zimbabwe, Mount Pleasant Harare, Zimbabwe
| | - Florence Matarise
- Department of Statistics, University of Zimbabwe, Mount Pleasant Harare, Zimbabwe
| | - Power E Gombiro
- Institute of Food, Nutrition and Family Sciences, University of Zimbabwe, Mount Pleasant Harare, Zimbabwe
| | - George Nyandoro
- Department of Community Medicine, University of Zimbabwe, Avondale Harare, Zimbabwe
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Megías-Pérez R, Gamboa-Santos J, Soria AC, Villamiel M, Montilla A. Survey of quality indicators in commercial dehydrated fruits. Food Chem 2013; 150:41-8. [PMID: 24360417 DOI: 10.1016/j.foodchem.2013.10.141] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2013] [Revised: 10/21/2013] [Accepted: 10/25/2013] [Indexed: 01/19/2023]
Abstract
Physical and chemical quality parameters (dry matter, aw, protein, carbohydrates, vitamin C, 2-furoylmethyl amino acids, rehydration ratio and leaching loss) have been determined in 30 commercial dehydrated fruits (strawberry, blueberry, raspberry, cranberry, cherry, apple, grapefruit, mango, kiwifruit, pineapple, melon, coconut, banana and papaya). For comparison purposes, strawberry samples processed in the laboratory by freeze-drying and by convective drying were used as control samples. Overall quality of dehydrated fruits seemed to be greatly dependent on processing conditions and, in a cluster analysis, samples which were presumably subjected to osmotic dehydration were separated from the rest of fruits. These samples presented the lowest concentration of vitamin C and the highest evolution of Maillard reaction, as evidenced by its high concentration of 2-furoylmethyl amino acids. This is the first study on the usefulness of this combination of chemical and physical indicators to assess the overall quality of commercial dehydrated fruits.
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Affiliation(s)
- Roberto Megías-Pérez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Juliana Gamboa-Santos
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - Ana Cristina Soria
- Instituto de Química Orgánica General (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain.
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
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22
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Quality, spoilage and preservation of cashew apple juice: A review. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-0931-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Vasconcelos JILA, Andrade SAC, Maciel MIS, Guerra NB, Vasconcelos MAS. Osmotic dehydration of the Indian fig (Opuntia ficus indica) with binary and ternary solutions. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03110.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Janusa I. L. A. Vasconcelos
- Graduate programme in Food Science and Technology (PGCTA), Federal Rural University of Pernambuco (UFRPE), Rua Dom Manoel de Medeiros S/N Dois Irmãos; 52171-900; Recife; PE; Brazil
| | - Samara A. C. Andrade
- Department of Chemical Engineering; Federal University of Pernambuco (UFPE), Rua Prof. Moraes Rego S/N, Cidade Universitária; 50000-000; Recife; PE; Brazil
| | - Maria I. S. Maciel
- Graduate programme in Food Science and Technology (PGCTA), Federal Rural University of Pernambuco (UFRPE), Rua Dom Manoel de Medeiros S/N Dois Irmãos; 52171-900; Recife; PE; Brazil
| | - Nonete B. Guerra
- Graduate programme in Food Science and Technology (PGCTA), Federal Rural University of Pernambuco (UFRPE), Rua Dom Manoel de Medeiros S/N Dois Irmãos; 52171-900; Recife; PE; Brazil
| | - Margarida A. S. Vasconcelos
- Department of Chemical Engineering; Federal University of Pernambuco (UFPE), Rua Prof. Moraes Rego S/N, Cidade Universitária; 50000-000; Recife; PE; Brazil
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Noshad M, Mohebbi M, Shahidi F, Mortazavi SA. Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.06.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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25
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NOSHAD MOHAMMAD, MOHEBBI MOHEBBAT, SHAHIDI FAKHRI, MORTAZAVI SEYEDALI. KINETIC MODELING OF REHYDRATION IN AIR-DRIED QUINCES PRETREATED WITH OSMOTIC DEHYDRATION AND ULTRASONIC. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00593.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Therdthai N, Zhou W, Pattanapa K. Microwave vacuum drying of osmotically dehydrated mandarin cv. (Sai-Namphaung). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02763.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Multi-Objective Optimization of Osmotic–Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0577-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Fante C, Corrêa J, Natividade M, Lima J, Lima L. Drying of plums (Prunus sp, c.v Gulfblaze) treated with KCl in the field and subjected to pulsed vacuum osmotic dehydration. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02619.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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KUROZAWA LOUISEEMY, AZOUBEL PATRÍCIAMOREIRA, MURR FERNANDAELIZABETHXIDIEH, PARK KILJIN. DRYING KINETIC OF FRESH AND OSMOTICALLY DEHYDRATED MUSHROOM (AGARICUS BLAZEI). J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2010.00590.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Silva MAC, Corrêa JLG, Da Silva ZE. Application of inverse methods in the osmotic dehydration of acerola. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02378.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Mercali GD, Tessaro IC, Noreña CPZ, Marczak LDF. Mass transfer kinetics during osmotic dehydration of bananas (Musa sapientum, shum.). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02418.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pattanapa K, Therdthai N, Chantrapornchai W, Zhou W. Original article: Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02353.x] [Citation(s) in RCA: 14] [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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Lima JR, Elizondo NJ, Bohuon P. Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100-180 °C). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02327.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Korsrilabut J, Borompichaichartkul C, Duangmal K. Effect of invert sugar on the drying kinetics and water mobility of osmosed-air dried cantaloupe. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02301.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Azoubel PM, Baima MDAM, Amorim MDR, Oliveira SSB. Effect of ultrasound on banana cv Pacovan drying kinetics. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.10.009] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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