Food and Bioprocess Technology最新文献

Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying 乙醇注射和喷雾干燥法将疏水性芹菜素包埋在壳聚糖包覆的单板层小脂质体中。

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-06-13 DOI: 10.1007/s11947-023-03140-y

San-San Ang, Yin Yin Thoo, Lee Fong Siow

{"title":"Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying","authors":"San-San Ang, Yin Yin Thoo, Lee Fong Siow","doi":"10.1007/s11947-023-03140-y","DOIUrl":"10.1007/s11947-023-03140-y","url":null,"abstract":"<div><p>Despite the multiple health benefits, natural flavonoid apigenin has poor aqueous solubility that restricts its delivery in foods. This study investigated the potential of spray-dried chitosan-coated liposomes prepared from scalable methods for the food industry as the delivery carriers for apigenin. Apigenin-loaded small unilamellar liposomes produced from ethanol injection had an encapsulation efficiency of 74.88 ± 5.31%. They were electrostatically stabilised via chitosan coating (0.25% w/v) and spray-dried. Spray-dried chitosan-coated apigenin liposomes (SCAL) exhibited the following powder characteristics: yield 66.62 ± 3.08%, moisture content 4.33 ± 0.56%, water activity 0.2242 ± 0.0548, particle size 10.97 ± 1.55 μm, nearly spherical morphology with wrinkles and dents under microscopic observation. Compared with the unencapsulated apigenin, SCAL demonstrated improved aqueous solubility (10.22 ± 0.18 mg/L), higher antioxidant capacity, and stability against simulated gastrointestinal digestion. The chitosan coating gave a slower in-vitro release of apigenin in SCAL (77.0 ± 6.2%) than that of uncoated apigenin liposomes (94.0 ± 5.3%) at 12 h. The apigenin release kinetics from SCAL could be represented by the Korsmeyer-Peppas model (R<sup>2</sup> = 0.971). These findings suggest that SCAL could be a promising delivery system of apigenin for functional food applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"17 2","pages":"424 - 439"},"PeriodicalIF":5.3,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261843/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10094497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields 负载绿茶多酚的脂质体在常规加热和脉冲电场下的优化、表征和释放动力学。

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-06-09 DOI: 10.1007/s11947-023-03136-8

Erick Jara-Quijada, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Roberto Lemus-Mondaca, Luis González-Cavieres, Anais Palma-Acevedo, Carolina Herrera-Lavados

{"title":"Liposomes Loaded with Green Tea Polyphenols—Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields","authors":"Erick Jara-Quijada, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Roberto Lemus-Mondaca, Luis González-Cavieres, Anais Palma-Acevedo, Carolina Herrera-Lavados","doi":"10.1007/s11947-023-03136-8","DOIUrl":"10.1007/s11947-023-03136-8","url":null,"abstract":"<div><p>This study aimed to increase the encapsulation efficiency (EE%) of liposomes loaded with green tea polyphenols (GTP), by optimizing with response surface methodology (RSM), characterizing the obtained particles, and modeling their release under conventional heating and pulsed electric fields. GTP-loaded liposomes were prepared under conditions of Lecithin/Tween 80 (4:1, 1:1, and 1:4), cholesterol (0, 30, and 50%), and chitosan as coating (0, 0.05, and 0.1%). Particles were characterized by size, polydispersity index, <i>ζ</i>-potential, electrical conductivity, and optical microscopy. The release kinetics was modeled at a temperature of 60 °C and an electric field of 5.88 kV/cm. The optimal manufacturing conditions of GTP liposomes (ratio of lecithin/Tween 80 of 1:1, cholesterol 50%, and chitosan 0.1%) showed an EE% of 60.89% with a particle diameter of 513.75 nm, polydispersity index of 0.21, <i>ζ</i>-potential of 33.67 mV, and electrical conductivity of 0.14 mS/cm. Optical microscopy verified layering in the liposomes. The kinetic study revealed that the samples with chitosan were more stable to conventional heating, and those with higher cholesterol content were more stable to pulsed electric fields. However, in both treatments, the model with the best fit was the Peppas model. The results of the study allow us to give an indication of the knowledge of the behavior of liposomes under conditions of thermal and non-thermal treatments, helping the development of new functional ingredients based on liposomes for processed foods.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"17 2","pages":"396 - 408"},"PeriodicalIF":5.3,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10094493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advanced Oxidative Decontamination of Flax and Its Impacts on Storage 亚麻的高级氧化去污及其对贮藏的影响。

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-13 DOI: 10.1007/s11947-023-03093-2

Catherine RJ Findlay, Jaskirat Singh, Mohammad Nadimi, Jitendra Paliwal

{"title":"Advanced Oxidative Decontamination of Flax and Its Impacts on Storage","authors":"Catherine RJ Findlay, Jaskirat Singh, Mohammad Nadimi, Jitendra Paliwal","doi":"10.1007/s11947-023-03093-2","DOIUrl":"10.1007/s11947-023-03093-2","url":null,"abstract":"<div><p>The metabolic actions of storage fungi and other microorganisms can cause spoilage and post-harvest losses in agricultural commodities, including flaxseed. These microbial contaminants are oxidized with hydroxyl radicals that are efficiently generated when ozone, hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and ultraviolet (UV) light react in an advanced oxidative process (AOP). The present work explores what we believe is the first application of an AOP technology to reduce mould on whole brown and yellow flaxseed. The impact of AOP on storage and quality parameters was assessed by measuring the fatty acid value (FAV), germination rate, moisture content (MC) and visible mould growth after 12 weeks of storage at 30°C and 75% relative humidity (RH). Under these conditions, the yellow decontaminated flaxseed showed a 31% decrease in the number of seeds with visible mould without any adverse effect on germination rate, FAV and MC. In contrast, the same AOP treatment created an insignificant decrease in mould in stored brown flaxseed, at the cost of decreasing the germination rate and increasing FAV. The adverse effects of AOP on brown flaxseed were not readily apparent but became measurable after storage. Moreover, Fourier transform infrared (FTIR) spectroscopy was utilized to explore the rationale behind the different reactions of flaxseed varieties to AOP. The corresponding results indicated that the tolerance of yellow flaxseed to AOP might be related to its richness in olefins. The authors believe that technologies that harness advanced oxidative processes open new horizons in decontamination beyond ozone alone and towards increasing the shelf life of various agri-food products.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2935 - 2946"},"PeriodicalIF":5.6,"publicationDate":"2023-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10094494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Halloysite Nanotube as a Functional Material for Active Food Packaging Application: A Review Halloysite纳米管作为活性食品包装功能材料的应用：综述。

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-02 DOI: 10.1007/s11947-023-03092-3

Lokesh Kumar, Ram Kumar Deshmukh, Lokman Hakim, Kirtiraj K. Gaikwad

{"title":"Halloysite Nanotube as a Functional Material for Active Food Packaging Application: A Review","authors":"Lokesh Kumar, Ram Kumar Deshmukh, Lokman Hakim, Kirtiraj K. Gaikwad","doi":"10.1007/s11947-023-03092-3","DOIUrl":"10.1007/s11947-023-03092-3","url":null,"abstract":"<div><p>Halloysite nanotubes (HNTs) are naturally occurring nanomaterials with a tubular shape and high aspect ratio, a promising functional additive for active food packaging applications. HNTs have been shown to possess unique properties such as high surface area, thermal stability, and biocompatibility, making them attractive for active food packaging materials. This review summarizes recent research on the use of HNTs as functional additives in active food packaging applications, including antimicrobial packaging, ethylene scavenging packaging, moisture, and gas barrier packaging. The potential benefits and challenges associated with the incorporation of HNTs into food packaging materials are discussed. The various modification methods, such as the physical, chemical, biological, and electrostatic methods, along with their impact on the properties of HNTs, are discussed. The advantages and challenges associated with each modification approach are also evaluated. Overall, the modification of HNTs has opened new possibilities for the development of advanced packaging materials with improved performance for various functional food packaging materials with enhanced properties and extended shelf life.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"17 1","pages":"33 - 46"},"PeriodicalIF":5.3,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10094496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Onion Peel Extract on Structural, Mechanical, Thermal, and Antioxidant Properties of Methylcellulose Films 洋葱皮提取物对甲基纤维素膜结构、机械、热及抗氧化性能的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-03-28 DOI: 10.1007/s11947-023-03054-9

Mandeep Gulati, Keshav Murthy P.S, Jeevan Prasad Reddy

{"title":"Effect of Onion Peel Extract on Structural, Mechanical, Thermal, and Antioxidant Properties of Methylcellulose Films","authors":"Mandeep Gulati, Keshav Murthy P.S, Jeevan Prasad Reddy","doi":"10.1007/s11947-023-03054-9","DOIUrl":"10.1007/s11947-023-03054-9","url":null,"abstract":"<div><p>In the present study, methylcellulose-based pH sensitive films were developed by incorporating onion peel extract. The effect of onion peel extract containing anthocyanin (OPEA) on the structural, mechanical, thermal, and antioxidant properties of methylcellulose films was investigated. The OPEA was analyzed for total monomeric anthocyanin content (TMAC) and total phenol content (TPC) containing 56.91 ± 2.52 mg/L and 0.17 ± 0.00 g/L, respectively. DPPH (2, 2-diphenyl-1-picrylhydrazyl) free radical scavenging method and FRAP method showed that OPEA presented higher antioxidant activity than commercial antioxidant butylated hydroxytoluene (BHT). OPEA exhibited a visual color change from pink to green/yellow with a change in pH from 1 to 14. The smart films were fabricated by the solution casting method. The Fourier transform infrared (FTIR) analysis indicated broad peaks of O–H stretching at 3300 cm<sup>−1</sup> confirming the presence and intermolecular interaction of anthocyanin with the polymer matrix. Scanning electron microscopy (SEM) analysis indicated the heterogeneous and irregular surface patterns of films because of the addition of OPEA which increased with the increase in the extract concentration. However, with the incorporation of OPEA, the tensile, elongation, and thermal properties were not affected significantly. The OPEA substituted methylcellulose films were tested for radical scavenging activity indicating an increase in the antioxidant potential by 75% for the highest concentration of the films. Color change was observed for the films from pink to green/yellow with the increase in pH. The developed smart films may be used for packaging food rich in fats and proteins.\u0000</p><h3>Graphical Abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 10","pages":"2328 - 2342"},"PeriodicalIF":5.6,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5093345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins 酒精发酵作为缓解农药和真菌毒素的策略

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-03-25 DOI: 10.1007/s11947-023-03070-9

Rafaela Xavier Giacomini, Eliza Rodrigues Acosta, Maristela Barnes Rodrigues Cerqueira, Ednei Gilberto Primel, Jaqueline Garda-Buffon

{"title":"Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins","authors":"Rafaela Xavier Giacomini, Eliza Rodrigues Acosta, Maristela Barnes Rodrigues Cerqueira, Ednei Gilberto Primel, Jaqueline Garda-Buffon","doi":"10.1007/s11947-023-03070-9","DOIUrl":"10.1007/s11947-023-03070-9","url":null,"abstract":"<div><p>In this study, alcoholic fermentation was explored to reduce the pesticides—2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone—and the mycotoxin ochratoxin A (OTA), besides evaluating their effects on quality parameters of the process. Fermentation (at 20 °C for 168 h) was conducted in synthetic must (YPD and 10 g hL<sup>−1</sup> of yeast <i>Saccharomyces cerevisiae</i>) to which the following were added: 2,4-D (6.73 mg L<sup>−1</sup>) and procymidone (2.24 mg L<sup>−1</sup>), simultaneously (treatment 1); and OTA (0.83 and 2.66 µg L<sup>−1</sup>) (treatments 2 and 3). The control treatment had no contaminants. All contaminated treatments showed lower ethanol production and cell viability. The highest decrease in contaminants was found after 168 h of fermentation: 22 and 65% in the cases of both pesticides while OTA decreased 52 and 58% (treatments 2—0.83 µg L<sup>−1</sup> and 3—2.66 µg L<sup>−1</sup>). Decrease in procymidone and OTA due to metabolic processes in yeast cells is mainly related to peroxidase activity and glutathione production.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 10","pages":"2315 - 2327"},"PeriodicalIF":5.6,"publicationDate":"2023-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4979378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch DBD等离子体联合电子束前后处理对山药淀粉结构性能改善的比较研究

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-03-23 DOI: 10.1007/s11947-023-03024-1

Wei Liang, Xinyue Liu, Jiayu Zheng, Wenqing Zhao, Yue Zheng, Xiangzhen Ge, Huishan Shen, Gulnazym Ospankulova, Marat Muratkhan, Kakimova Zhainagul Kh, Wenhao Li

{"title":"Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch","authors":"Wei Liang, Xinyue Liu, Jiayu Zheng, Wenqing Zhao, Yue Zheng, Xiangzhen Ge, Huishan Shen, Gulnazym Ospankulova, Marat Muratkhan, Kakimova Zhainagul Kh, Wenhao Li","doi":"10.1007/s11947-023-03024-1","DOIUrl":"10.1007/s11947-023-03024-1","url":null,"abstract":"<div><p>The study is aimed at investigating the effect of dielectric barrier discharge (DBD) plasma and E-beam technology modification sequences on the “structure property” of starch. Here, DBD plasma (treated with 1 and 5 min) and E-beam (irradiated under 5 and 10 kGy) and their pre-/post dual modifications were applied to characterize the structural and physicochemical properties of starch. Although plasma causes etching on the starch surface, E-beam poses a minor effect on microstructure. Both modifications promoted starch degradation, resulting in substantial molecular weight, long chain proportions, and viscosity reductions. Also, the short-range ordered structure and the relative crystallinity of starch were disrupted after both modifications. Nevertheless, starch FT-IR spectrum patterns, crystal types, and growth rings were retained. In addition, both treatments improved native starch solubility and suppressed swelling power. Interestingly, plasma-E-beam (P-E) treatment induced a deeper modification degree of starch at the same treatment intensity than E-beam-plasma (E-P) treatment, as evidenced by lower molecular weight and viscosity, smaller <i>R</i><sub>1047/1024</sub>, and enthalpy. For resistant starch (RS) content, P-E treatment provided a more intensive improvement. Consequentlys, we suggest pre-plasma treatment in starch processing since it improves the viscosity, solubility, and digestibility of native starch with less damage to the starch structure.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 10","pages":"2287 - 2303"},"PeriodicalIF":5.6,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-023-03024-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4901809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

5D Food Printing with Color Change Induced by Probiotic Growth in a Starch-Protein-Based Gel System 淀粉-蛋白质凝胶体系中益生菌生长诱导颜色变化的5D食品印刷

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-03-23 DOI: 10.1007/s11947-023-03064-7

Jieling Chen, Xiuxiu Teng, Min Zhang, Bhesh Bhandari, Benu Adhikari, Dongxing Yu

引用次数: 3

A Comparative Study of the Extraction of Pectin from Kinnow (Citrus reticulata) Peel Using Different Techniques 不同工艺提取柑橘果皮中果胶的比较研究

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-03-22 DOI: 10.1007/s11947-023-03059-4

Muskan Kumari, Shubhendra Singh, Anil Kumar Chauhan

{"title":"A Comparative Study of the Extraction of Pectin from Kinnow (Citrus reticulata) Peel Using Different Techniques","authors":"Muskan Kumari, Shubhendra Singh, Anil Kumar Chauhan","doi":"10.1007/s11947-023-03059-4","DOIUrl":"10.1007/s11947-023-03059-4","url":null,"abstract":"<div><h2>Abstract\u0000</h2><div><p>Fruit waste has considerable potential for valorization as a pectin source. This research work concentrated on assessing the ability of kinnow (<i>Citrus reticulata</i>) peel as a raw material for pectin isolation. Pectin was isolated from kinnow peel through conventional methods (aqueous extraction and acid-assisted extraction) and novel green methods (microwave and ultrasound-assisted extraction). The pectin obtained with these techniques was analyzed and compared in terms of yield and physicochemical properties. The pectin yield ranged from 18.57% (aqueous extraction) to 30.59% (ultrasound-assisted extraction). The isolated pectin contained methoxyl (5.8 to 7.2%), anhydrouronic acid (57.6 to 73.4%), degree of esterification (55.7 to 80%), and galacturonic acid (64.5 to 68.2%). Structural analysis by Fourier transform infrared spectroscopy and X-ray diffraction showed that the pectin extracted was pure, crystalline, and of high methoxyl in nature. The scanning electron microscopy result showed that the ultrasonic treatment affected the pectin matrix, thus causing the disruption of bonds between pectin molecules. According to the result of characterization, it can be concluded that novel green technologies provide better pectin in terms of yield and quality in comparison with conventional techniques.\u0000</p></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 10","pages":"2272 - 2286"},"PeriodicalIF":5.6,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4864095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries 用乙醇改善新鲜草莓和蔗糖、椰子糖浸渍草莓的对流干燥和品质保存

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-03-20 DOI: 10.1007/s11947-023-03066-5

Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Cintia da Silva Araújo, Wilton Soares Cardoso

{"title":"Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries","authors":"Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Cintia da Silva Araújo, Wilton Soares Cardoso","doi":"10.1007/s11947-023-03066-5","DOIUrl":"10.1007/s11947-023-03066-5","url":null,"abstract":"<div><p>Strawberries are among the most consumed fruits due to their sensory attributes and nutritional richness. However, they are highly perishable due to their high moisture content, soft texture and high physiological activity after harvest. To overcome such challenges, this work evaluated the influence of osmotic dehydration (OD) using coconut sugar or sucrose solution and ethanol pre-treatment (ET) on the drying kinetics and qualitative parameters of strawberries. The strawberries were cut into 13 mm cubes. Osmotic dehydration was performed using osmotic solutions of sucrose or coconut sugar at 60% for 300 min. Non- and osmo-dehydrated samples were submitted to ET, totaling 6 treatments. Convective drying was carried out at 60 °C. ET reduced drying time and increased the preservation of acidity and anthocyanins in non-osmo-dehydrated strawberries. OD decreased the drying rate, shrinkage, acidity and anthocyanin content, and increased the hardness of the samples. The use of coconut sugar instead of sucrose during OD showed little influence on the drying kinetics of the samples, however, it resulted in browner and healthier dried strawberries.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 10","pages":"2257 - 2271"},"PeriodicalIF":5.6,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4797455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0