Blanching, cooking, and ethanol are effective strategies for preserving biofunctional compounds in purple-fleshed sweet potato powder

Food and Bioproducts Processing, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

Language: Английский

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Microencapsulating Lacticaseibacillus rhamnosus GG by spray drying using pea protein, pectin, and tapioca flour: probiotic viability, digestibility and thermal stability

Food and Bioproducts Processing, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

Language: Английский

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Processing of Maranhão mango peels by convective drying and freeze-drying: kinetic study, functional and thermal properties

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: 18(7), P. 6295 - 6309

Published: June 7, 2024

Language: Английский

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The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(20), P. 9183 - 9183

Published: Oct. 10, 2024

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with short shelf life due nature have been preserved via FD in recent years. The success thanks high retention ability compounds sample. However, cost energy consumption limit its usage several fields. Freezing, primary drying, secondary which take place same device, are stages FD. In addition, parameters, including pretreatment, size, temperature, sample species, time, pressure, affect process. These parameters controlled increase effectiveness on Moreover, has compared other techniques hot air microwave vacuum solar determine protective capability. It also applied valorization waste products, common problem worldwide. For valorization, microencapsulation powder production achieved using years, studies effects use various materials increased, providing new aspects for future science food industry.

Language: Английский

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Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products

Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3585 - 3585

Published: Nov. 10, 2024

Fruit and vegetable industrialisation is a major contributor to food waste; thus, its integral transformation into functional powders has gained attention. Pretreatments can be incorporated valorisation processes generate structural or biochemical changes that improve powders' characteristics. This study deepens the impact of biological (fermentation, FERM) thermophysical (autoclaving, AUTO; microwaves, MW; ultrasound, US; pasteurisation, PAST) pretreatments, combined with dehydration (hot air-drying, HAD; freeze-drying, FD) on characteristics powdered products obtained from broccoli stems. The pretreatments physicochemical (moisture, water activity, total soluble solids) antioxidant properties (phenols, flavonoids, capacity by ABTS DPPH) residue was studied, together their plant tissue structure (Cryo-SEM) phenolic profile (HPLC). Probiotic viability also determined fermented samples. applied, particularly improved stems compared unpretreated samples, in line microscopic observations. Dehydration did attributes wastes, especially drying at 60 °C. However, not generally lead an improvement powders. were preserved freeze-dried (>10

Language: Английский

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Ultrasound combined with chemical hydrolysis as a pretreatment for microencapsulation of beetroot waste by spray and freeze drying

Chemical Engineering and Processing - Process Intensification, Journal Year: 2024, Volume and Issue: unknown, P. 110082 - 110082

Published: Nov. 1, 2024

Language: Английский

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