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Ciurzynska A, Trusinska M, Rybak K, Wiktor A, Nowacka M. The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue. Molecules 2023; 28:molecules28072970. [PMID: 37049733 PMCID: PMC10096262 DOI: 10.3390/molecules28072970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 03/29/2023] Open
Abstract
Drying is one of the oldest methods of obtaining a product with a long shelf-life. Recently, this process has been modified and accelerated by the application of pulsed electric field (PEF); however, PEF pretreatment has an effect on different properties—physical as well as chemical. Thus, the aim of this study was to investigate the effect of pulsed electric field pretreatment and air temperature on the course of hot air drying and selected chemical properties of the apple tissue of Gloster variety apples. The dried apple tissue samples were obtained using a combination of PEF pretreatment with electric field intensity levels of 1, 3.5, and 6 kJ/kg and subsequent hot air drying at 60, 70, and 80 °C. It was found that a higher pulsed electric field intensity facilitated the removal of water from the apple tissue while reducing the drying time. The study results showed that PEF pretreatment influenced the degradation of bioactive compounds such as polyphenols, flavonoids, and ascorbic acid. The degradation of vitamin C was higher with an increase in PEF pretreatment intensity level. PEF pretreatment did not influence the total sugar and sorbitol contents of the dried apple tissue as well as the FTIR spectra. According to the optimization process and statistical profiles of approximated values, the optimal parameters to achieve high-quality dried apple tissue in a short drying time are PEF pretreatment application with an intensity of 3.5 kJ/kg and hot air drying at a temperature of 70 °C.
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Manyisa N, Mmileng T, Mnisi CM, Tsheole M. Heat treatment of apple ( Malus domestica Borkh.) pomace with different oven temperatures does not enhance its nutritive value. ACTA AGR SCAND A-AN 2022. [DOI: 10.1080/09064702.2022.2113119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Njabulo Manyisa
- Department of Animal Science, School of Agricultural Science, North-West University, Mafikeng, South Africa
| | - Thapelo Mmileng
- Department of Animal Science, School of Agricultural Science, North-West University, Mafikeng, South Africa
| | - Caven Mguvane Mnisi
- Department of Animal Science, School of Agricultural Science, North-West University, Mafikeng, South Africa
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng, South Africa
| | - Mpho Tsheole
- Department of Animal Health, School of Agricultural Science, North-West University, Mafikeng, South Africa
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Yuste S, Ludwig IA, Romero MP, Motilva MJ, Rubió L. New red-fleshed apple cultivars: a comprehensive review of processing effects, (poly)phenol bioavailability and biological effects. Food Funct 2022; 13:4861-4874. [PMID: 35419577 DOI: 10.1039/d2fo00130f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Red-fleshed apple cultivars with an enhanced content of anthocyanins have recently attracted the interest of apple producers and consumers due to their attractive color and promising added health benefits. In this paper, we provide the first comprehensive overview of new hybrid red-fleshed apples, mainly focusing on their (poly)phenolic composition, the effect of processing, the (poly)phenolic bioavailability and the biological effects. Evidence so far from in vitro and in vivo studies supports their added beneficial effects compared to common apples on health outcomes such as cancer, cardiovascular disease, inflammation and immune function, which are mainly related to their specific (poly)phenol composition.
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Affiliation(s)
- Silvia Yuste
- Antioxidants Research Group, Food Technology Department, Agrotecnio-RECERCA Center, University of Lleida, Av/Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
| | - Iziar A Ludwig
- Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia y Nutrición, Universidad de Navarra, 31008 Pamplona, Spain.
| | - María-Paz Romero
- Antioxidants Research Group, Food Technology Department, Agrotecnio-RECERCA Center, University of Lleida, Av/Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
| | - María-José Motilva
- Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Gobierno de La Rioja, Universidad de La Rioja), Finca "La Grajera", Carretera de Burgos km 6, 26007 Logroño, La Rioja, Spain
| | - Laura Rubió
- Antioxidants Research Group, Food Technology Department, Agrotecnio-RECERCA Center, University of Lleida, Av/Alcalde Rovira Roure, 191, 25198 Lleida, Spain.
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Raveendran D, Bhagwat M, Chidanand DV, Anandakumar S, Sunil CK. Highlight on drying fruit slices with better retention of bioactive compounds. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dhivya Raveendran
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Madhura Bhagwat
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Duggonahally Veeresh Chidanand
- Department of Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Sugumar Anandakumar
- Department of Food Packaging and System Development National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
| | - Chikkaballapur Krishnappa Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur (NIFTEM‐T), Ministry of Food Processing Industries, Government of India Thanjavur India
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Abstract
Understanding biological materials is quite complicated. The material apple pomace is biologically unstable has been dried under certain conditions. Modeling the pomace drying is necessary to understand the heat and mass transport mechanism and is a prerequisite for the mathematical description of the entire process. Such a model plays an important role in the optimization or control of working conditions. Modeling of the pomace drying process is difficult as apple pomace is highly heterogeneous, as it consists of flesh, seeds, seed covers, and petioles of various sizes, shapes and proportions. A simple mathematical model (Page) was used, which describes well the entire course of the drying process. This is used to control the process. In turn, complex mathematical models describe the phenomena and scientifically explain the essence of drying. Mathematical modeling of the dewatering process is an indispensable part of the design, development and optimization of drying equipment.
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Wojdyło A, Nowicka P. Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency. Antioxidants (Basel) 2021; 10:antiox10121869. [PMID: 34942972 PMCID: PMC8698879 DOI: 10.3390/antiox10121869] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/21/2021] [Accepted: 11/23/2021] [Indexed: 11/16/2022] Open
Abstract
In view of the limited information available in the literature concerning leaves as by-products of Prunus armeniaca cultivation, the aim of this work was to identify and characterize their principal polyphenolic constituents by LC-ESI-QTOF-MS/MS and screening in vitro biological potency as antioxidant capacity (ABTS, online ABTS, FRAP, ORAC), antidiabetic (α-amylase, α-glucosidase), anti-obesity (pancreatic lipase), anti-cholinesterase (AChE and BChE), and anti-inflammatory (COX-1 and COX-2) inhibitory activity. Comparison of different polyphenolic extracts of P. armeniaca cultivar leaves according to their quantitative composition revealed them to be exceptional sources of hydroxycinnamic acids, and to a lesser extent as sources of flavonols. Polyphenol-rich apricot leaf extract (PrALe) showed the most effective anti-obesity action through inhibition of pancreatic lipase, COX-1 and antioxidant capacity, especially the oxygen radical absorbance capacity, which was particularly correlated with polyphenolic compounds. Online ABTS radical UPLC-PDA-PDA analysis clearly demonstrated that the three predominant compounds of PrALe are quercetin-3-O-rutinoside > 5-O- and 3-O-caffeoylquinic acid, which basically contribute to antioxidant potential. These results assist in the evaluation of plant sources of potential new raw materials for application in different commercial sectors, especially for food, cosmetics and pharmaceuticals production.
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Michalska-Ciechanowska A, Hendrysiak A, Brzezowska J, Wojdyło A, Gajewicz-Skretna A. How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts? Foods 2021; 10:foods10081864. [PMID: 34441643 PMCID: PMC8394545 DOI: 10.3390/foods10081864] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/24/2021] [Accepted: 07/28/2021] [Indexed: 01/07/2023] Open
Abstract
Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3-22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.
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Affiliation(s)
- Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
- Correspondence:
| | - Aleksandra Hendrysiak
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Jessica Brzezowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Agnieszka Gajewicz-Skretna
- Laboratory of Environmental Chemometrics, Faculty of Chemistry, University of Gdansk, Wita Stwosza 63, 80-308 Gdansk, Poland;
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