Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices

In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry slices were explored. Results showed that FU pretreatment enhanced cell membrane permeability via forming micropores, altered water status by transforming bound water into free water and thus promoted moisture diffusivity and decreased drying time by 50% compared to the control group. FU pretreatment also extensively decreased pectin methylesterase enzyme activity and maintained quality. The contents of total phenols, anthocyanins, vitamin C, antioxidant activity, and a* value of dried strawberries pretreated by FU were extensively increased compared to the control group. U and FU pretreatments were beneficial for retaining aromatic components and organic sulfides according to e-nose analyses. The findings indicate that FU is a promising pretreatment technique as it enhances drying process and quality of strawberry slices.

Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism

In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and non-enzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.

Efficient degradation of imidacloprid by surface discharge cold plasma: Mechanism of interaction between ROS and molecular structure and evaluation of residual toxicity

Incorrect use of neonicotinoid pesticides poses a serious threat to human and pollinator health, as these substances are commonly present in bee products and even drinking water. To combat this threat, the study developed a new method of degrading the pesticide imidacloprid using surface discharge cold plasma oxidation technology. The study showed that this method achieved a very high efficiency of imidacloprid degradation of 91.4%. The main reactive oxygen species (H2O2, O3, ·OH, O2-, 1O2) effectively participated in the decomposition reaction of imidacloprid. Reactive oxygen species were more sensitive to the structure of the nitroimine group. Density functional theory (DFT) further explored the sites of reactive oxygen species attack on imidacloprid and revealed the process of energy change of attacking imidacloprid. In addition, a degradation pathway for imidacloprid was proposed, mainly involving reactive oxygen species chemisorption, a ring-opening intermediate, and complete cleavage of the nitroimine group structure. Model predictions indicated that acute oral and developmental toxicity were significantly reduced after cold plasma treatment, as confirmed by insect experiments. Animal experiments have shown that plasma treatment reduces imidacloprid damage to mice hippocampal tissue structure and inhibits the reduction of brain-derived neurotrophic factor content, thus revealing the detoxification mechanism of the body.

Mechanism of action of Shaoyao-Gancao decoction in relieving chronic inflammatory pain via Sema3G protein regulation in the dorsal root ganglion

Objective

The purpose of this study was to analyze the impact of Shaoyao-Gancao decoction (SGD) on proteins with significant changes in the dorsal root ganglion (DRG) in rats and to explore the role of the Semaphorin 3G (Sema3G) protein in the DRG and its downstream factors, interleukin-6 (IL-6) and CC-motif chemokine ligand 2(CCL2), in the treatment of chronic inflammatory pain (CIP).

Methods

We created a CIP rat model using 100 μL of complete Freund's adjuvant (CFA) that was injected into the left posterior plantar of rats. Then, we administered SGD intragastrically. We tested the animals for behavioral changes and protein expression levels in DRG pre- and post-drug intervention.

Results

Rats in the SGD group showed significantly increased paw withdrawal threshold (PWT), paw withdrawal latency (PWL), and relative expression levels of the Sema3G protein in the DRG (all P < 0.05), while the relative mRNA expression levels of IL-6 and CCL2 in the DRG of the rats were significantly decreased (P < 0.05) when compared with the model group.

Conclusion

In this study, we found that Shaoyao-Gancao decoction was effective in improving the PWT and PWL of rats with CIP. It reduced CIP by upregulating the expression of Sema3G in the DRG and inhibiting the relative mRNA expression levels of IL-6 and CCL2.

Vacuum-steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis

Vacuum steam pulsed blanching (VSPB) was employed as a novel blanching technology on Cornus officinalis to soften the tissue for subsequent coring and dehydration. The current work aims to explore its effect on mass transfer behavior, PPO inactivation, drying characteristics, physicochemical properties, antioxidant capacity, and microstructure of C. officinalis. Results showed that VSPB increased water loss, decreased solid gain, and increased weight reduction with increased blanching cycles. Besides, VSPB significantly changed physical properties and extensively reduced drying time which was attributed to the cell wall components dissolving and cell turgor pressure decreasing, also verified by observing microstructure alteration. PPO was completely denatured after blanching in 6 cycles, but phenolic compounds were still diffused or degraded. Notably, the content of flavonoids and antioxidant capacity significantly increased compared to fresh samples probably due to increased extractability caused by the disrupting cell structure. Besides, the carotenoids and ascorbic acid could be well preserved.

Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives

In order to better manage the peeling degree and avoid unnecessary losses, the current work aimed to explore the peeling mechanism of a novel peeling technology, high-humidity hot air impingement blanching (HHAIB). The relationships between HHAIB peeling performance and the changes in skin temperature, skin structure, water state, pectin fractions content, and skin mechanical properties of tomatoes were analyzed. Results showed, after HHAIB treatment, the epicuticular wax was disrupted, the skin exhibited more and longer random cracks, the degradation of inner skin tissue was observed by transmission electron microscopy, the free water percentage increased resulting in water loss in the whole tomato, the water-soluble pectin contents decreased in tomato fleshes, while the contents of chelate-soluble pectin and sodium-carbonate-soluble pectin increased. HHAIB heating reduced the elongation at break, and increased Young's Modulus of tomato peel. This study revealed the HHAIB peeling mechanism and provided new insights for developing HHAIB peeling technology.

Electrohydrodynamic drying of citrus (Citrus sinensis L.) peel: Comparative evaluation on the physiochemical quality and volatile profiles

Based on the concept of circular economy, citrus peel was considered a valuable source of bioactive compounds for high-value foods. Electrohydrodynamic (EHD) drying is a novel technology appropriated for the dehydration of heat-sensitive products such as citrus peel. In current work, EHD drying of citrus peel was performed based on alternating current (AC) or direct current (DC) sources at various voltage levels (9, 18, 27, 36, and 45 kV). The effect of EHD on drying characteristics, water retention capacity, enzyme inactivation, phytochemical contents (phenolic compounds and carotenoids), and volatile compounds of citrus peel were evaluated and compared. Results showed that the drying time in the AC electric field was shorter compared to DC electric field at the same applied voltages due to the polarization layer formed by unipolar charges. The applied voltage determined electric field strength as well as the degree of tissue collapse and cell membrane rupture. EHD elucidated the transformation and degradation of phytochemicals including phenolic compounds, carotenoids, and volatile composition in proportion to the applied voltage. The findings indicate that EHD drying with AC improves drying behaviors, inactivates enzymes, and retains the phytochemical properties of citrus peel.

Changes in the Physical Properties and Volatile Odor Characteristics of Shiitake Mushrooms (Lentinula edodes) in Far Infrared Radiation Drying

The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing L* value and an increasing ΔE value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.

Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status

Effect of post-harvest ripening on cell wall polysaccharides nanostructures, water status, physiochemical properties of peaches and drying behavior under hot air-infrared drying was evaluated. Results showed that the content of water soluble pectins (WSP) increased by 94 %, while the contents of chelate-soluble pectins (CSP), Na₂CO₃-soluble pectins (NSP) and hemicelluloses (HE) decreased during post-harvest ripening by 60 %, 43 %, and 61 %, respectively. The drying time increased from 3.5 to 5.5 h when the post-harvest time increased from 0 to 6 days. Atomic force microscope analysis showed that depolymerization of hemicelluloses and pectin occurred during post-harvest ripening. Time Domain -NMR observations indicated that reorganization of cell wall polysaccharides nanostructure changed water spatial distribution and cell internal structure, facilitated moisture migration, and affected antioxidant capacity of peaches during drying. This leads to the redistribution of flavor substances (heptanal, n-nonanal dimer and n-nonanal monomer). The current work elucidates the effect of post-harvest ripening on the physiochemical properties and drying behavior of peaches.

Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods

This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of P. eryngii slices was evaluated based on shrinkage and roughness as quantitative indexes, and the best appearance was obtained by hot air drying at 55 and 65 °C. HAD and ID at lower drying temperatures obtained better color, TPC, and antioxidant activity, but MD significantly damaged the color and nutritional quality of P. eryngii. The microstructure of dried P. eryngii slices was observed using scanning electron microscopy, and the results showed that drying methods and conditions had an obvious effect on the microstructure of P. eryngii slices. Scattered mycelia were clearly observed in P. eryngii samples dried by HAD and ID at lower drying temperatures, while high drying temperatures led to the cross-linking and aggregation of mycelia. This study offers scientific and technical support for choosing appropriate drying methods to achieve a desirable appearance and quality of dried P. eryngii.

Enhanced aerosols over the southeastern Tibetan Plateau induced by open biomass burning in spring 2020

The Tibetan Plateau is the third pole of the world, with an essential role in regulating Northern Hemisphere climate. Previous studies showed that atmospheric aerosols over the Tibetan Plateau are influenced by biomass burning (BB) products from South and Southeast Asia. In fact, open biomass burning (OBB) is also an important form of BB in Southeast Asian countries, causing serious springtime air pollution yearly. However, there are still scientific gaps in the contribution of OBB to surrounding regional aerosols, especially on the Tibetan Plateau. In order to quantify this contribution, we collected samples of fine particulate matter and derived the concentrations of major water soluble ion, water soluble organic carbon (WSOC), and total carbon (TC) and total nitrogen (TN) as well as the dual isotopic compositions of carbon and nitrogen (δ¹³C and δ¹⁵N) during March-June on the southeastern Tibetan Plateau. δ¹³C and δ¹⁵N showed no significant difference (p > 0.05) between the OBB and non-OBB periods. Furthermore, both δ¹³C and δ¹⁵N (-25.7 ± 0.7 ‰ and 8.0 ± 3.6 ‰) values calculated during the whole sampling period were similar to the BB value, indicating that the primary source of TC and TN in aerosols was BB, whether OBB or non-OBB burning periods. TC and TN concentrations during the OBB period (6.5 ± 2.9 μg m^-3 and 1.2 ± 0.4 μg m^-3, respectively) were significantly higher than during the non-OBB period (4.1 ± 1.7 μg m^-3, with p = 0.014, and 0.7 ± 0.3 μg m^-3, with p = 0.013, respectively). Active fire data and surface smoke concentrations further indicated that BB emissions from Southeast Asia were higher during the OBB period. This suggests that OBB-related high BB emissions significantly enhanced atmospheric aerosols concentrations on the southeastern Tibetan Plateau.

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree of steaming and blanching was related to the core temperature of G. elata. The steaming and blanching pretreatment increased the drying time of the samples by more than 50%. The low-field nuclear magnetic resonance (LF-NMR) of treated samples showed that the relaxation time corresponded to water molecule states (bound, immobilized, and free) and G. elata became shorter, which indicated a reduction in free moisture and increased resistance of water diffusion in the solid structure during drying. Hydrolysis of polysaccharides and gelatinization of starch granules was observed in the microstructure of treated samples, which was consistent with changes in water status and drying rates. Steaming and blanching increased gastrodin and crude polysaccharide contents and decreased p-hydroxybenzyl alcohol content. These findings will contribute to a better understanding of the effect of steaming and blanching on the drying behavior and quality attributes of G. elata.

The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods

BACKGROUND

Okra pods contain heat-sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air impingement blanching (HHAIB) on the changes in physicochemical properties of polysaccharides and phytochemicals of okra pods is of great importance because over-blanching may result in cell membrane disruption and changes in biologically active compounds under prolonged exposure to the thermal treatment. Therefore, the present study aimed to investigate the effect of HHAIB on the changes in physicochemical properties of pectins and phytochemicals extracted from okra pods.

RESULTS

Both the HHAIB time and method of extraction influenced their physicochemical characteristics and biological activity. Pectin fractions subjected to HHAIB were composed of polygalacturonic acid, rhamnogalacturonan, glucomannan, galactan, mannose, arabinose, rhamnose, calcium pectate and arabinogalactan. The contents of total phenolics, total flavonoids and antioxidant activity of extracts mostly increased during HHAIB (i.e. up to 19.0%, 13.2% and 35.3%, respectively). However, HHAIB reduced the chlorophyll-a (up to 55.7%) and lycopene (up to 52.6%) contents of okra pods.

CONCLUSION

The acquired knowledge may be useful for better understanding and optimization of technologies based on HHAIB treatment. The HHAIB treated okra can be a promising natural alternative in different applications, including its use as a replacement of some ingredients in food or non-food systems as a result of richness in polysaccharides and polyphenols, as well as high antioxidant properties. © 2022 Society of Chemical Industry.

Identification of apoptotic pathways in zearalenone-treated mouse sertoli cells

Zearalenone (ZEN), one of the most prevalent non-steroidal oestrogenic mycotoxins, is primarily produced by Fusarium fungi. Due to its toxicity as an oestrogenic compound and wide distribution in feed and foods, the reproductive toxicology of ZEN exposure is of public concern. The aim of the present study was to investigate the effect of ZEN on Sertoli cells to identify apoptotic pathways induced by this compound. We found that ZEN reduced the viability and caused apoptosis in Sertoli cells in vitro. Notably, we observed that such effects were associated with a significant increase in reactive oxygen species (ROS) and the number of cells that showed positive staining for γH2AX and RAD51, enzymes essential for repairing DNA damage. There was a parallel decrease in the expression of occludin and connexin 43, proteins that are present in the testis-blood barrier and gap junctions of Sertoli cells, respectively. Overall, the present study confirms that ZEN exposure can have serious deleterious effects on mammalian Sertoli cells and offers novel insight about its molecular targets in these cells.

Superheated steam processing: An emerging technology to improve food quality and safety

Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.

Evaluation of black carbon source apportionment based on one year's daily observations in Beijing

Combustion-derived black carbon (BC) is increasingly recognized as a significant pollutant that can have adverse effects on the atmospheric environment, human health, and regional climate. Fossil fuel combustion is the main source of BC, yet understanding of the relative contributions to BC from coal and liquid fuel combustion remains incomplete. Moreover, few studies have assessed the relative contributions based on long-term continuous daily field observations. This study adopted a Bayesian model of a three-dimensional array of a stable carbon isotope and the ratios of non-sea-salt K⁺ to BC and ΔBC/ΔCO of one year's daily observations (from September 1, 2017 to August 31, 2018) to constrain source apportionment of BC in Beijing (China). Results showed that both the BC and the carbon isotope concentrations exhibited strong seasonal variability, and that the annual BC concentration has decreased significantly in recent years. The Bayesian model results also revealed that the relative contributions from the combustion of coal, liquid fuel, and biomass were 42% ± 18%, 42% ± 18%, and 16% ± 11%, respectively, with a larger contribution from coal (liquid fuel) combustion in winter and spring (summer and autumn). The seasonal variation of source appointment was attributed to local and regional fuel combustion coupled with meteorological conditions. With increasing PM_2.5 level, the BC concentration derived from biomass burning increased fastest, followed by that derived from coal combustion. But concentration of secondary inorganic ions increased faster than BC as PM_2.5 increased.

Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods

The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products.

Enhanced biomass burning as a source of aerosol ammonium over cities in central China in autumn

Atmospheric ambient gaseous ammonia (NH₃), the most abundant alkaline gas, affects public health and climate change through its key role in the formation of secondary aerosols via reactions with acidic gases. Estimation of the contributions of ammonia sources is very challenging in the urban atmosphere. Stable nitrogen isotope ratio (δ¹⁵N) measurements have shown that urban aerosol NH₄⁺ and gaseous NH₃ are derived from fossil fuel combustion-related (FF) sources, such as coal combustion, NH₃ slip, and vehicle exhaust, and volatilization-related sources, such as agriculture and urban water volatilization. Biomass burning (BB) sources, especially residential biofuel, can produce vast quantities of NH₃ and other pollutants and may greatly influence air quality and contribute to increased urban NH₃ emissions. In the present study, we continually collected PM_2.5 samples at three urban sites in Central China during autumn and analyzed the major water-soluble ions and δ¹⁵N values of aerosol NH₄⁺. The concentrations of NH₄⁺ increased as the temperature decreased close to winter, whereas the δ¹⁵N values did not show this pattern. According to the Bayesian model after isotope fractionation correction, FF sources contributed to 56.4 ± 17.1%, 46.4 ± 18.2%, and 51.8 ± 14.9% of aerosol NH₄⁺ in Nanchang, Wuhan, and Changsha, respectively, throughout autumn. The contributions from BB sources were 34.5 ± 20.4%, 46.4 ± 21.4%, and 40.4 ± 17.4% for Nanchang, Wuhan, and Changsha, respectively. We also found the fraction of aerosol NH₄⁺ from BB increased in all three cities from September to November 2017, which was likely caused by increased heating demands with the decrease in temperature during the season. Furthermore, BB was responsible for a severe haze event (maximum PM_2.5 of 205.69 μg/m³) in Nanchang. These findings suggest government controls to improve air quality should include BB sources in addition to FF sources.

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

An emerging blanching technology, namely vacuum-steam pulsed blanching (VSPB) was employed to blanch the carrots and its effects on blanching efficiency, microstructure and ultrastructure, drying kinetics, colour, texture, phytochemicals (phenolics and β-carotene) and antioxidant capacity of carrot slices were explored and compared with the traditional hot water blanching. Results showed that both blanching treatments enhanced the drying velocity and shortened the drying time by 25.9% compared with untreated samples. VSPB yielded higher blanching efficiency, better colour (more red and yellow), greater antioxidant capacity and higher preservation of phytochemicals compared with hot water blanched samples. Especially, compared to hot water blanched carrots, the p-hydroxybenzoic acid, ferulic acid, and caffeic acid content of VSPB samples increased of 106.6%, 42.0%, and 19.0%, respectively. Interestingly, the chlorogenic acid content in the blanched carrot increased more than 220 times compared to fresh samples. Ultrastructure and microstructure observation clarify the mechanism of quality enhancement of VSPB.

Vertical distribution of PM2.5 and interactions with the atmospheric boundary layer during the development stage of a heavy haze pollution event

Vertical profiles of PM_2.5 (i.e., particulate matter with an aerodynamic diameter of 2.5 µm or less) and meteorological variables (e.g., potential temperature, specific humidity) are crucial to understand formation mechanism including accumulation and dispersion process of PM_2.5, as well as interactions between aerosols and the atmospheric boundary layer (ABL). In this study, vertical distributions of PM_2.5 are characterized through comprehensive analyses of vertical profiles measured by unmanned aerial vehicle (UAV), Micro Pulse LiDAR, and other surface observational data of a heavy aerosol pollution episode occurring on December 22-25, 2017 in Nanjing, China. Results show that PM_2.5 profiles are characterized by a clear three-layer structure with near constant within the mixed layer, a transition layer with a large local gradient in the entrainment zone, and a layer with low concentration and small gradient in the free atmosphere, which shows a large similarity to that of specific humidity. The accumulation of aerosols is found near top of the ABL with the largest increase rate. Vertical distributions of PM_2.5 and their evolution are largely constrained by the ABL thermodynamics during daytime, but show much less dependence on the ABL evolution at nighttime. PM_2.5 provides an important feedback on the nocturnal boundary layer (NBL) leading to significant modification of vertical distributions of potential temperature and water vapor. Moreover, this study suggests that the current boundary layer parameterization scheme needs refinement with aerosol radiative effect included to further improve the ABL height (ABLH) and air quality predictions.

Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.

Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties

The growing concerns over product quality have increased demand for high quality dried food products and encouraged researchers to explore and producers of such products to implement novel microwave (MW)-assisted drying methods. This paper presents a critical review of the key principles and drawbacks of MW-assisted drying as well as needs for future research. In this article, recent research into application of microwaves as an alternative heat source, applications and progress in hybrid MW-assisted drying that rely on various drying media and combined two or three stages of MW-assisted drying for the preservation of food products is reviewed critically. The effect of different MW-assisted drying methods, conditions and initial pretreatments on the thermophysical properties, color, nutritional value and rehydration potential of dried food products is discussed in detail along with the discussion on how the material properties evolve and change in structure, color, and composition during MW-assisted drying and recent attempts at mathematical modeling of these changes made for different fruits and vegetables. It should be noted that most of the published results were obtained in laboratory-scale dryers. Pilot-scale testing is needed to bridge the gap between laboratory research and industrial applications to fulfill the potential for novel hybrid and combined MW-assisted drying methods and to expand their role in food processing.

Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots

Effects of ripeness (four stages from the lowest to highest degree-I, II, III, and IV) on the physicochemical properties, pectin contents and nanostructure, and drying kinetics of apricots were investigated. The color values (L^*, a^*, and b^*) and total soluble solid content increased during ripening, while the titratable acidity content and hardness decreased. The water-soluble pectin content increased as ripening progressed, but the chelate- and sodium carbonate-soluble pectin contents gradually declined. Atomic force microscopy imaging indicated that the pectin depolymerization occurred during ripening. Fruits at stage III obtained the highest drying rate, and the drying time was reduced by 27.27%, 17.24%, and 7.69% compared to those of stage I, II and IV, respectively. Results showed that the ripeness had significant influence on the drying kinetics, which is related to the modification of physicochemical and pectic properties. The ripeness classification is an essential operation for achieving effective drying process.