Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(12), P. 7870 - 7876

Published: Sept. 21, 2023

The target of this work was to investigate the influence microwave pretreatments (at five levels 0, 30, 60, 90, and 120 s) on total phenolics content, antioxidant potential, mass transfer rate, effective moisture diffusivity (

Language: Английский

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Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 100, P. 106633 - 106633

Published: Oct. 7, 2023

Application of pretreatment methods such as ultrasound and edible coatings is used to reduce processing time and/or preserve food product quality in drying technology. The aim this research was measure the impacts gum-based (guar, sodium alginate, basil seed gums) combination with sonication before on total phenolic content (TPC), antioxidant capacity (AC), effective water diffusivity (Deff), color difference (ΔE), surface shrinkage (SS), rehydration ratio (RR) sour cherries. Ultrasonic (40 kHz, 150 W, at 25 °C, for 12 min) increased TPC, AC, Deff, RR, decreased time, ΔE, SS values Edible coating sonicated TPC untreated, uncoated-sonicated, guar gum-coated, alginate-coated, gum-coated cherries were 2965.9, 3398.1, 3480.8, 3511.0, 3898.3 µg gallic acid equivalent/g dry, respectively. highest value AC (71.2±3.7 %) observed coated by gum. experimental data curves fitted several widely models, Midilli model using constants that best represent rate significantly reduced changes dried cherries, lowest ΔE samples (p < 0.05).

Language: Английский

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Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 101, P. 106671 - 106671

Published: Oct. 30, 2023

The aim of this study was to examine the impacts microwave pretreatment (MWP) and ultrasonic (USP) on drying time (DT), mass transfer kinetics, effective water diffusivity (D

Language: Английский

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Optimization of guar gum-based anti-browning coating for prolonging the shelf life of cut potatoes

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 269, P. 132051 - 132051

Published: May 22, 2024

Language: Английский

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Effects of Penetrating Microwave Blanching on the Drying Characteristics, Physicochemical Properties, and Water Migration of Pleurotus eryngii: Observation of Cell Wall Polysaccharides and Microstructure

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: unknown

Published: June 13, 2024

Language: Английский

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Impact of ripening stages and drying techniques on the physicochemical and sensory attributes of apple mango chips

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(1)

Published: Jan. 1, 2025

Mangoes (Mangifera indica L.) are valued for their rich nutrients, including vitamins A, B, C, carotenoids, and phenolic compounds. However, high moisture content seasonal availability contribute to post-harvest losses of up 50%. To reduce these extend shelf life, drying methods like solar, convective, freeze-drying used, each impacting dried mango quality differently. This study examines how ripening stages affect the physicochemical sensory qualities apple chips, analyzing attributes such as (7.81%-11.50%), protein (2.49%-2.89%), fat (0.78%-1.11%), pH, total soluble solids, color parameters (L* a* values). Results show that solar drying, especially fully ripe mangoes, enhances qualities, with ripe, solar-dried chips receiving highest ratings color, taste, flavor, aroma. emphasizes importance optimizing ripeness techniques improve quality. Although is cost-effective preserves limitations include nutrient loss limited access advanced technologies freeze-drying, in developing regions. The study's focus on mangoes a small, non-trained panel may limit generalizability, suggesting future research could explore additional across more varieties. Larger panels trained evaluators provide broader insights. offers valuable strategies enhancing production marketability. By techniques, industry professionals researchers can product quality, meet consumer preferences, support sustainability, benefiting local farmers global markets.

Language: Английский

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A Review of Emerging Technologies on the Rehydration Behavior of Foodstuffs

Journal of Food Process Engineering, Journal Year: 2025, Volume and Issue: 48(2)

Published: Feb. 1, 2025

ABSTRACT This research examines the intricate interplay between novel drying techniques and rehydration processes, emphasizing their influence on food quality behavior. Advanced methods such as electromagnetic radiation (microwave infrared), ultrasound, heat pump drying, low‐pressure superheated steam, high hydrostatic pressure, pulsed electric fields, ohmic heating were evaluated. Additive manufacturing techniques, including 3D 4D printing, nanotechnology's role in enhancing properties explored. The study expressed that, like freeze‐drying microwave‐assisted vacuum significantly preserved microstructural integrity porosity, enabling higher capacities. For example, freeze‐dried samples exhibited up to a 9–10 fold faster rate, compared traditional air‐dried methods. Mechanistically, capillary action, cellular structures identified critical drivers of improved performance. Emerging field ultrasound enhanced water diffusion minimized structural damage, further optimizing efficiency. Insights into parameters medium, temperature, liquid–solid ratio modeled predict enhance product reconstitution quality. findings underscore potential integrating sustainable practices advanced technologies revolutionize processing by reducing energy consumption, minimizing waste, achieving superior These innovations position significant step forward for industry applications.

Language: Английский

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Novel edible coatings pretreatment for enhancing drying performance and physicochemical properties of cherry fruits during multi-frequency ultrasonic vacuum far infrared radiation — Radio frequency vacuum segmented combination drying

Ultrasonics Sonochemistry, Journal Year: 2025, Volume and Issue: 116, P. 107306 - 107306

Published: March 12, 2025

To maximize the drying efficiency and physicochemical quality of cherry fruits while minimizing energy consumption, this study investigated effects novel edible coatings (sodium carboxymethyl cellulose (CMC-Na) sodium alginate (SA)) pretreatment combined with multi-frequency ultrasonic vacuum far infrared radiation-radio frequency (MUSVFIR-RFV) segmented on performance properties cherries. Results demonstrated that MUSVFIR-RFV coating reduced time by 11.11 ∼ 25.93 % compared to single drying. At a moisture conversion point 50 %, process achieved optimal efficiency. Remarkably, ultrasound outperformed single-frequency in terms transfer intensity uniformity. Physicochemical analysis revealed combination CMC-Na or SA significantly improved retention soluble solids, individual sugar, natural bioactive compounds, TPC, TFC, antioxidant activities (DPPH, ABTS, FRAP). Texture sensory showed hardness adhesiveness coated cherries were reduced, elasticity, chewiness, cohesiveness enhanced. Cherries subjected (CMC-Na)-(MUSVFIR-RFV) treatment higher scores texture, crispness, color, sweet taste, appearance, aroma, lower bitterness off-odor, leading an overall acceptance score 9.2, which was than control. Hierarchical clustering PCA further validated integration effectively dried The findings provide scientific evidence for development efficient technologies cherry, substantiating potential advantages combining enhancing efficiency, quality, attributes

Language: Английский

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Advancements in Microwave Drying of Fresh Ginger: Drying Mode, Influencing Factors, Quality Characteristics and Challenges

Food Engineering Reviews, Journal Year: 2025, Volume and Issue: unknown

Published: March 29, 2025

Language: Английский

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Investigating effect of Cold Plasma Pretreatment on Drying Kinetics, Bioactive Compounds, and Antibacterial Properties of Ginger Slices

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100900 - 100900

Published: April 1, 2025

Language: Английский

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