Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast—A Comparative Study of Convective and Freeze-Drying Methods DOI Creative Commons
Iwona Szymańska, Aleksandra Matys, Katarzyna Rybak

и другие.

Foods, Год журнала: 2024, Номер 13(17), С. 2850 - 2850

Опубликована: Сен. 8, 2024

Fresh meat has a limited shelf life and is prone to spoilage. Drying serves as common method for food preservation. Non-thermal techniques such ultrasound treatment (US) can positively affect the drying processes alter final product. The study aimed evaluate impact of US pre-treatment on hot air (HA) freeze-drying (FD) chicken breast quality dried products. had varied depending used. contact extended HA time (about 50%) but improved water removal during FD 30%) compared untreated samples. Both methods resulted in low content (<8.3%) activity (<0.44). While rehydration properties (RR) hygroscopicity (H) were not significantly affected by 1.35% about 1.1, respectively), noticed differences due shrinkage porosity variations (RR: 2.4–3.2%, H: 1.19–1.25). HA-dried samples exhibited notably greater tissue darker surface color than meat. Ultrasonic processing holds substantial potential creating products with tailored characteristics. Hence, meticulous consideration parameters utmost importance.

Язык: Английский

Modification of Potato Pectin with Divergent Ultrasonic Treatment: Physicochemical, Microstructural, and Emulsifying Properties DOI

Le Feng,

Hongnan Sun, Mengmei Ma

и другие.

ACS Food Science & Technology, Год журнала: 2025, Номер unknown

Опубликована: Янв. 28, 2025

Язык: Английский

Процитировано

0

Application of ultrasound treatment in cantaloupe infrared drying process: Effects on moisture migration and microstructure DOI
Yousef Abbaspour‐Gilandeh, Mohammad Kaveh,

Safoura Zadhossein

и другие.

Journal of Food Science, Год журнала: 2025, Номер 90(3)

Опубликована: Март 1, 2025

Proper preservation and storage of fruits can prevent the wastage these products increase their availability outside production season. With controlled proper drying, nutrients color be preserved. Cantaloupe slices were dried in a laboratory-scale infrared (IR) dryer with ultrasound (US) pretreatment. The influence US power duration different powers IR dryers was analyzed. drying processes evaluated terms kinetic aspects (moisture ratio, time, effective moisture diffusion (Deff)), specific energy consumption (SEC), quality product (water activity (aw), variation, rehydration ratio (RR)), bioactive properties (antioxidant activity, total phenol, flavonoid content), vitamin C. mathematical models also fitted experimental data to assess kinetics cantaloupe dying. results indicated that pretreatment could facilitate release due cavitation phenomenon, hence declining time (from 13.3% 63.4%) SEC (13.2%-67.4%) while raising Deff (2.83 × 10-9 1.99 10-8 m2/s). Midilli et al. model selected process its minimum error. After samples higher RR, TPC, C determined. Considering more desirable results, power, better AA, TFC, aw. At longer treatment, showed decline. an ascending trend followed by decrease, power. highest values achieved for 30 min treatment 500 W.

Язык: Английский

Процитировано

0

Açaı́ Pulp Treatment in a Continuous-Loop Ultrasonic Reactor: Effect on Enzymatic Activity, Color, and Bioaccessibility of Phenolic Compounds DOI Creative Commons
Aline Macedo Dantas,

Jéssica Dayanne Ferreira Batista,

Marcos dos Santos Lima

и другие.

ACS Food Science & Technology, Год журнала: 2025, Номер unknown

Опубликована: Май 8, 2025

Язык: Английский

Процитировано

0

An innovative technique for the extraction and stability of polyphenols using high voltage electrical discharge DOI Creative Commons

Leila Abbaspour,

Nazila Ghareaghajlou,

Mohammad Reza Afshar Mogaddam

и другие.

Current Research in Food Science, Год журнала: 2024, Номер 9, С. 100928 - 100928

Опубликована: Янв. 1, 2024

Polyphenols are the main group of phytochemicals with several biological activities. Due to adverse effects conventional solvent extraction methods, innovative techniques have been used as alternatives overcome these problems. High voltage electric discharge (HVED) is an eco-friendly technique based on phenomenon electrical breakdown in water. This induces physical and chemical processes, leading product fragmentation, cellular damage, liberation bioactive compounds. HVED treatment can extract polyphenols at lower temperatures shorter times than methods. review summarizes effect processing parameters recovery stability from plant sources. Hydroethanolic solutions improve HVED-assisted compared Moreover, acidic solvents suitable for high protection during discharges. study revealed efficacy extracting their utilization food pharmaceutical industries.

Язык: Английский

Процитировано

3

Application progress of ultrasound in the production and processing of traditional Chinese herbal medicines DOI Creative Commons

Ke Yang,

Tao-hong Han,

Yijun Liu

и другие.

Ultrasonics Sonochemistry, Год журнала: 2024, Номер 111, С. 107158 - 107158

Опубликована: Ноя. 14, 2024

The quality of Chinese herbal medicines is the key to traditional medicine. processing an important part production and formation medicinal materials. Traditional methods have low productivity cannot guarantee medicines. Among various non-thermal methods, ultrasonic technology has been proved be a very valuable green technology. This paper will discuss application in recent years, including extraction, cleaning, drying sterilization effective components review summarizes its principle, characteristics progress discusses existing problems. effects ultrasound on chemical structure biological activity bioactive compounds extracted from are mainly introduced. In addition, this different conditions such as frequency, power, time temperature properties general, use great potential.

Язык: Английский

Процитировано

3

Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method DOI Creative Commons
Małgorzata Nowacka, Katarzyna Rybak, Magdalena Trusińska

и другие.

Applied Sciences, Год журнала: 2024, Номер 14(8), С. 3507 - 3507

Опубликована: Апрель 22, 2024

Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose this study was to determine the influence ultrasound pretreatment on beetroot infrared–hot air drying process functional properties obtained product. In study, there were two used frequencies—21 35 kHz—and three different periods time—10, 20, 30 min. Since beetroots usually subjected thermal treatment, another aim examine blanching soaking tissue in order compare traditional ultrasound-treated methods. As a result it found that changed dry matter content, water activity, thickness tissue, total color difference, contents betanin beetroot. It revealed is shorter after using 21 kHz frequency. Drying exposed ultrasounds showed significant increase L* parameter; however, decrease a* parameter caused by reduced content betalain pigments. Taking into consideration parameters important from technological point view, best condition for 20 min regardless frequency used.

Язык: Английский

Процитировано

2

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films DOI
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Juliana Cruz Albuquerque

и другие.

Packaging Technology and Science, Год журнала: 2024, Номер 37(9), С. 901 - 916

Опубликована: Июль 2, 2024

ABSTRACT In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m −2 /25°C) then freeze‐drying (FD) (−56°C/48 h) obtain powder particles, which underwent physical–chemical, functional structural characterisation. Additionally, the extraction total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics mechanical agitation. Finally, films based on black rice starch developed with addition (0.5, 1.5 2.5%) peel their physical, barrier, antioxidant, properties evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) high solubility (84.62%–88.73%) a reduction in particle size (23.21–39.32 μm). TPC, synergistic effect tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated (25 180 min extraction. Furthermore, type ‘A’ crystallinity structure did not change significantly pretreatment, but there peak area, reflecting relative crystallinity, maximum decrease 29.04%. starch‐based produced 2.5% (28.72%) vapour permeability (5.03 × 10 −8 mm s −1 2 Pa), however, they contained higher levels TPC (31.78 film) antioxidant activity (8.17 μmol TE/g easily migrated aqueous medium. also presented values tensile strength at break (3.41 MPa) Young's modulus (4.18 MPa), as well value elongation (45.82%). our highlight potential FD peels, paving way development food packaging.

Язык: Английский

Процитировано

2

Nonthermal Processing as a Tool to Enhance Fruit Juice Bioactive Compounds’ Bioaccessibility DOI Open Access
Thatyane Vidal Fonteles, Dayanne L. H. Maia, Brenda Novais Santos

и другие.

Processes, Год журнала: 2024, Номер 12(8), С. 1640 - 1640

Опубликована: Авг. 4, 2024

Nonthermal processing can change and improve the composition of food. This study examines impact cold plasma technology—glow discharge, dielectric barrier discharge (DBD), ultrasound (US)—on bioaccessibility ascorbic acid (vitamin C) total phenolic compounds (TPCs) in orange cashew apple juice after simulated digestion. The juices were treated by DBD for 20 min at three different frequencies (50, 500, 1000 Hz), glow synthetic air flow rates (10, 20, 30 mL/min), US potencies (183, 280 373 W/cm2) 10 min. nonthermal did not significantly reduce levels juice. In contrast, either remained stable or increased up to 80% improved both juices, reaching 150% with W/cm2. Despite decrease juice, notably enhanced this bioactive compound’s 10% 20% compared control sample, highlighting potential technologies nutritional quality foods.

Язык: Английский

Процитировано

2

Osmosonication for dehydration of fruits and vegetables: Mechanistic understanding, mathematical models and comprehensive applications in processing DOI
Abhishek Rana, Atul Dhiman, Satish Kumar

и другие.

Trends in Food Science & Technology, Год журнала: 2024, Номер 152, С. 104688 - 104688

Опубликована: Авг. 28, 2024

Язык: Английский

Процитировано

2

Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane DOI Creative Commons

Tajali Assad,

Zahida Naseem,

Sajad Mohd Wani

и другие.

Ultrasonics Sonochemistry, Год журнала: 2024, Номер 112, С. 107194 - 107194

Опубликована: Дек. 10, 2024

The present study was aimed to determine the effect of ultrasound pretreatment and different drying methods viz sun drying, solar cabinet vacuum microwave assisted freeze on physicochemical, phytochemical activity, rehydration ratio time purslane. purslane ultrasonicated for 15, 30, 45 60 min following by drying. (60 min) combined with retained highest antioxidants (95.59 %), phenolic content (7.85 mgGAE/100 g), total carotenoid (99.74 mg/100 ascorbic acid (399.94 g) (6.80). Moreover, same combination revealed higher L a* values when compared other methods. However, pretreated ultrasonication then dried via took less This suggests that Ultrasound followed is recommended preserving nutritional functional properties It could be scaled up commercial applications in food nutraceutical industries, where high-quality preservation crucial.

Язык: Английский

Процитировано

2