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Šumić Z, Tepić Horecki A, Kašiković V, Rajković A, Pezo L, Daničić T, Pavlić B, Milić A. Prototype of an Innovative Vacuum Dryer with an Ejector System: Comparative Drying Analysis with a Vacuum Dryer with a Vacuum Pump on Selected Fruits. Foods 2023; 12:3198. [PMID: 37685131 PMCID: PMC10487248 DOI: 10.3390/foods12173198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/25/2023] [Accepted: 07/29/2023] [Indexed: 09/10/2023] Open
Abstract
The following article describes new research about the design, construction and installation of the new prototype of a vacuum dryer with an ejector system. Moreover, the testing of this new prototype involved comparing the qualities of fruit dried in a vacuum drier with an ejector system to fruit dried in a convectional vacuum drier. The data obtained were then analyzed and presented. Due to their economic relevance and highly valuable nutritional value and sensory properties, sour cherries and apricots have been chosen to be the subjects for the testing. The most appropriate quality indicators for analyzing were moisture content, aw value, share and penetration force, total phenol, flavonoid and anthocyanin content and antioxidant activity (FRAP, DPPH and ABTS test). The main results of this study were achieved by designing, constructing, installing and testing the usage of the innovative prototype of a vacuum dryer with an ejector system in the laboratory of the Technology of fruit and vegetable products of the Faculty of Technology Novi Sad, University of Novi Sad. Based on our analyses of the obtained data, it was concluded that vacuum dryer with an ejector system are similar to vacuum dryer with a vacuum pump in terms of all tested physical, chemical and biological properties of dried samples. We observed similarities in some of the most important parameters, including product safety and quality, such as the aw value and the total phenol content, respectively. For example, in dried sour cherry, the aw values ranged from 0.250 to 0.521 with the vacuum pump and from 0.232 to 0.417 with the ejector system; the total phenol content ranged from 2322 to 2765 mg GAE/100 g DW with the vacuum pump and from 2327 to 2617 mg GAE/100 g DW with the ejector system. In dried apricot, the aw ranged from 0.176 to 0.405 with the vacuum pump and from 0.166 to 0.313 with the ejector system; total phenol content ranged from 392 to 439 mg GAE/100 g DW with the vacuum pump and from 378 to 428 mg GAE/100 g DW with the ejector system.
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Affiliation(s)
- Zdravko Šumić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
| | - Aleksandra Tepić Horecki
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
| | | | - Andreja Rajković
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty Bio-Science Engineering, Ghent University, 9000 Ghent, Belgium
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, 11000 Belgrade, Serbia
| | - Tatjana Daničić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
| | - Branimir Pavlić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
| | - Anita Milić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (Z.Š.)
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Sinkovič L, Pipan B, Šibul F, Nemeš I, Tepić Horecki A, Meglič V. Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses. Plants (Basel) 2022; 12:plants12010170. [PMID: 36616298 PMCID: PMC9824021 DOI: 10.3390/plants12010170] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/21/2022] [Accepted: 12/23/2022] [Indexed: 05/24/2023]
Abstract
Pulses are edible seeds of plants belonging to the legume family, which are of great importance for human and animal nutrition. In this study, several nutrients, antinutrients and bioactive compounds were quantified in the seeds of ten pulses, i.e., common and runner beans, field peas, lupins (white, blue and yellow), faba beans, lentils (brown and red) and chickpeas. Homogenised, air-dried seed samples were analysed for various parameters: protein (18.0-43.1%), fat (0.6-18.5%) and phytic acid content (507-2566 mg/100 g dry weight (DW)), phenolic profile (27 phenolic compounds in total) and multi-mineral composition. The analysed phenolic compounds mainly belong to phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids) and/or flavonoids (flavones, flavonols and flavanols). Total phenolic content (TPC) ranged from 719 μg/g DW in chickpeas to 5012 μg/g DW in common beans. A total of ten elements belonging to macro- (Mg, P, S, K and Ca) and micro-minerals (Cr, Mn, Fe, Zn and Mo) were determined. Using cluster analysis, pulses were divided into three groups according to the parameters studied: 1. common and runner bean; 2. field pea, white and blue lupin, faba bean, red and brown lentil and chickpea; and 3. yellow lupin. The most varying phytochemicals in terms of their content in the analysed pulses were phytic acid, quinic acid, catechin and TPC. A perfect positive significant Pearson correlation (1.00) was observed for six pairs of variables within the group of phenolic compounds.
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Affiliation(s)
- Lovro Sinkovič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva Ulica 17, SI-1000 Ljubljana, Slovenia
| | - Barbara Pipan
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva Ulica 17, SI-1000 Ljubljana, Slovenia
| | - Filip Šibul
- Department for Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, RS-21000 Novi Sad, Serbia
| | - Ivana Nemeš
- Department for Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, RS-21000 Novi Sad, Serbia
| | | | - Vladimir Meglič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva Ulica 17, SI-1000 Ljubljana, Slovenia
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Drašković Berger M, Vakula A, Tepić Horecki A, Peulić T, Jokanović M, Kocić-Tanackov S, Rakić D, Pavlić B, Blagojev N, Rakić I, Šumić Z. Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence. FOOD SCI TECHNOL INT 2021; 28:570-579. [PMID: 34565206 DOI: 10.1177/10820132211036308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The influence of temperatures (18, 22 and 26°C), salt (60, 70 and 80 g/kg) and starter culture (0, 0.025 and 0.050 g/kg) on physico-chemical and microbiological changes during fermentation in cabbage heads were investigated. The experiment was set up in industrial conditions, samples were taken after 0, 5, 12, 27 and 62 days in order to determine the changes in color, texture, biogenic amines content, microbiological parameters, pH, aw, total sugar content, total acidity and salt content. Analysis of variance and Principal component analysis were applied to get a better overview of differences between samples and the similarities between different fermentation conditions. Significant color changes and softening of cabbage tissue did not occurred during the entire fermentation process. Cadaverine was not detected in samples containing starter culture, also the results were in range for maximum allowed putrescine and cadaverine doses for all cabbage samples. Total number of molds increased, contrary to number of yeasts on the last examined day in comparison with raw cabbage sample. Enterobacteriaceae were not detected after 5th fermentation day, while sharp increase of lactic acid bacteria number occurred until 12th day, and on the 12th fermentation day was in range of 7.82 to 9.84 log cfu/g. The fermentation process led to decrease in pH, aw and total sugar content, meanwhile total acidity 0.54%-0.89% and salt content 2.08%-3.19% in the cabbage heads increased, in comparison with raw sample where results for total acidity and salt content were 0.13% and 0.05%, respectively. Additionally, according Principal component analysis, temperature of fermentation had the greatest influence on the fermentation process, followed by the application of starter culture and then concentration of added salt.
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Affiliation(s)
| | - Anita Vakula
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | - Tatjana Peulić
- 84981University of Novi Sad, Institute of Food Technology Novi Sad, Novi Sad, Serbia
| | - Marija Jokanović
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | - Dušan Rakić
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Branimir Pavlić
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Nevena Blagojev
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Irena Rakić
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Zdravko Šumić
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
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Vakula A, Tepić Horecki A, Pavlić B, Jokanović M, Ognjanov V, Milović M, Teslić N, Parpinello G, Decleer M, Šumić Z. Application of different techniques on stone fruit (
Prunus
spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15158] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [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)
- Anita Vakula
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | | | - Branimir Pavlić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | | | - Maja Milović
- Faculty of Agriculture University of Novi Sad Novi Sad Serbia
| | - Nemanja Teslić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | | | - Marlies Decleer
- Faculty of Bioscience Engineering Laboratory of Food Microbiology and Food Preservation Ghent University Gent Belgium
- Faculty of Pharmaceutical Sciences Laboratory of Food Analysis Ghent University Gent Belgium
| | - Zdravko Šumić
- Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia
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Drašković Berger M, Vakula A, Tepić Horecki A, Rakić D, Pavlić B, Malbaša R, Vitas J, Jerković J, Šumić Z. Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Vakula A, Pavlić B, Pezo L, Tepić Horecki A, Daničić T, Raičević L, Ljubojević M, Šumić Z. Vacuum drying of sweet cherry: Artificial neural networks approach in process optimization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Anita Vakula
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Branimir Pavlić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia
| | | | - Tatjana Daničić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | | | | | - Zdravko Šumić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
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Bajić A, Pezo LL, Stupar A, Filipčev B, Cvetković BR, Horecki AT, Mastilović J. Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109588] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Vakula A, Šumić Z, Zeković Z, Tepić Horecki A, Pavlić B. Screening, influence analysis and optimization of ultrasound‐assisted extraction parameters of cornelian cherries (
Cornus mas
L.). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14226] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Anita Vakula
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Zdravko Šumić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Zoran Zeković
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | | | - Branimir Pavlić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
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Tepić Horecki A, Vakula A, Pavlić B, Jokanović M, Malbaša R, Vitas J, Jaćimović V, Šumić Z. Comparative drying of cornelian cherries: Kinetics modeling and physico-chemical properties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13562] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Aleksandra Tepić Horecki
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1; Novi Sad 21000 Serbia
| | - Anita Vakula
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1; Novi Sad 21000 Serbia
| | - Branimir Pavlić
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1; Novi Sad 21000 Serbia
| | - Marija Jokanović
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1; Novi Sad 21000 Serbia
| | - Radomir Malbaša
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1; Novi Sad 21000 Serbia
| | - Jasmina Vitas
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1; Novi Sad 21000 Serbia
| | - Vučeta Jaćimović
- University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1; Podgorica 81000 Montenegro
| | - Zdravko Šumić
- University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1; Novi Sad 21000 Serbia
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