Food Chemistry, Год журнала: 2025, Номер 485, С. 144562 - 144562
Опубликована: Апрель 28, 2025
Язык: Английский
Industrial Crops and Products, Год журнала: 2025, Номер 227, С. 120759 - 120759
Опубликована: Март 6, 2025
Язык: Английский
Процитировано
0
Ultrasonics Sonochemistry, Год журнала: 2025, Номер 116, С. 107306 - 107306
Опубликована: Март 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
Язык: Английский
Процитировано
0
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
Journal of the Science of Food and Agriculture, Год журнала: 2025, Номер unknown
Опубликована: Март 31, 2025
Abstract Background Protein denaturation/oxidation and lipid oxidation critically affect quality of dried aquatic products. Measures to maintain protein structure reduce are assumed beneficial Herein, scallop adductors without pretreatment (CK) with different pretreatments including trehalose (TR), tea polyphenol (TP), their combinations (TR‐TP), TR‐TP‐loaded sodium alginate coating (TR‐TP‐SA) were performed reveal effects on microstructure, flavor, heat pump adductors. Results Compared the CK, observably enhanced rehydration ratio, crude protein, total phenolic content, DPPH (2,2‐diphenyl‐1‐picryhydrazyl) radical scavenging activity by 2.93–429.55%, 8.98–22.46%, 50.54–440.59%, 1.46‐ 2.95‐fold, while decreased color difference, hardness, chewiness 5.99–15.48%, 21.06–69.02%, 21.61–68.08%, respectively. The dominant taste amino acids in samples sweet acids, accounting for 92.94–95.87% free which increased TP pretreatment, other compared CK. Scanning electron microscopy analysis exhibited more uniform, loose porous structures pretreated CK sample, Fourier‐transform infrared spectroscopy demonstrated an increase α‐helix a decrease random coils (except TR), β‐sheet, β‐turns. Flavor revealed vital contribution significant (ranging from 1.25‐ 6.55‐fold) aldehydes samples. Conclusion Principal component hierarchical cluster analyses confirmed that all markedly improved flavor profile overall quality, suggesting potential benefits these enhancing © 2025 Society Chemical Industry.
Язык: Английский
Процитировано
0
Food Chemistry, Год журнала: 2025, Номер 485, С. 144562 - 144562
Опубликована: Апрель 28, 2025
Язык: Английский
Процитировано
0