Food and Bioprocess Technology最新文献_第10页

Drying Methods of Coffee Extracts and Their Effects on Physicochemical Properties: A Review 咖啡提取物的干燥方法及其对理化性质的影响

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-11 DOI: 10.1007/s11947-023-03067-4

Dian Shofinita, Dianika Lestari, Lienda Aliwarga, Giovanni Arneldi Sumampouw, Sekar Arum Ambarwati, Karen Christine Gunawan, Amarthya Benigna Achmadi

{"title":"Drying Methods of Coffee Extracts and Their Effects on Physicochemical Properties: A Review","authors":"Dian Shofinita, Dianika Lestari, Lienda Aliwarga, Giovanni Arneldi Sumampouw, Sekar Arum Ambarwati, Karen Christine Gunawan, Amarthya Benigna Achmadi","doi":"10.1007/s11947-023-03067-4","DOIUrl":"10.1007/s11947-023-03067-4","url":null,"abstract":"<div><p>Drying is one of the key steps in the coffee production process. It is necessary to dry the coffee extracts to prevent microbial growth and to prolong the storage time of coffee. To this date, mechanical drying methods have been developed and employed in industries to shorten the drying time. However, these drying methods could alter the physicochemical properties of coffee and the compounds present in coffee. Therefore, it is crucial to maintain these factors in the coffee production process as they affect the stability, reconstitution, and aroma of the coffee produced. These properties are crucial as they determine the final quality of coffee. This review will focus on the effect of spray-drying, freeze-drying, and spray-freeze–drying on the physicochemical properties of coffee such as morphology, particle size, moisture content, bulk density, and compound retention. Effects on organoleptic properties are also discussed. Possible advancements to these drying methods such as the encapsulation process, the use of a porous frozen sample, and total solid enhancement of the raw material have been highlighted.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"17 1","pages":"47 - 72"},"PeriodicalIF":5.3,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49155474","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

Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content 食品包装材料和保质期条件对大蒜干（Allium sativum L.）质量和大蒜素/酚含量稳定性的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-06 DOI: 10.1007/s11947-023-03110-4

Prinya Wongsa, Prakash Bhuyar, Vicha Sardsud, Joachim Müller

{"title":"Influence of Food-Packaging Materials and Shelf-Life Conditions on Dried Garlic (Allium sativum L.) Concerning Quality and Stability of Allicin/Phenolic Content","authors":"Prinya Wongsa, Prakash Bhuyar, Vicha Sardsud, Joachim Müller","doi":"10.1007/s11947-023-03110-4","DOIUrl":"10.1007/s11947-023-03110-4","url":null,"abstract":"<div><p>Packing supplies and storage requirements significantly influence the value and stability of phenolic compounds in stored-dried garlic. This experiment aimed to evaluate and assess the performance of packing materials at various temperatures and storage times. Concentrations of allicin and primary phenolic acids packed in dried garlic low-density polyethylene/nylon/low-density polyethylene (LDPE/Nylon/LDPE) and low-density polyethylene/aluminium foil/low-density polyethylene (LDPE/AL/LDPE) pouches and kept at 10, 30 and 50 °C for 120 days were monitored by ultra-high-performance liquid chromatography (UPLC) techniques. The percentage of allicin retention ranged between 1.72 to 17.24% and 1.72 to 9.48% was observed in stored-dried garlic packed in LDPE/Nylon/LDPE and LDPE/AL/LDPE pouches, respectively. The first-order reaction found the kinetic of non-enzymatic browning in dried garlic packed in different packaging materials during storage. The Arrhenius calculation might be employed to characterize the temperature dependency of reaction kinetics. The activation energies for non-enzymatic browning were 1.67 and 14.04 kJ/mol for dried garlic packed in LDPE/Nylon/LPDE and LDPE/AL/LPDE pouches, respectively. The combination of LDPE/AL/LDPE pouch and storage temperature of 30 °C provided promising packaging materials and storage conditions to preserve the quality and stability of bioactive compounds in dried garlic.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2898 - 2909"},"PeriodicalIF":5.6,"publicationDate":"2023-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49622369","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: 3

Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus) 冷等离子体预处理耦合渗透脱水对双孢蘑菇干燥动力学及品质的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-06 DOI: 10.1007/s11947-023-03096-z

Seyed-Hassan Miraei Ashtiani, Mohammad Hossein Aghkhani, Javad Feizy, Alex Martynenko

{"title":"Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)","authors":"Seyed-Hassan Miraei Ashtiani, Mohammad Hossein Aghkhani, Javad Feizy, Alex Martynenko","doi":"10.1007/s11947-023-03096-z","DOIUrl":"10.1007/s11947-023-03096-z","url":null,"abstract":"<div><p>Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and enrich it with functional compounds. The high mass transfer resistance of the plant cellular membrane presents a significant barrier to water diffusion in OD. This research shows the positive effect of atmospheric cold plasma (CP) pretreatment on the OD and subsequent convective drying of mushrooms. Microstructure observations showed that CP exposure in the range of 30–90 s significantly changed the surface morphology, which facilitated moisture diffusion and calcium infusion during OD in 30% glucose + 1% calcium hydroxide solution. CP pretreatment, followed by OD, reduced the drying time and energy consumption of convective drying by up to 36.7%. Furthermore, it improved the antioxidant activity, total phenolic content, and vitamin C retention of dried mushrooms by 1.36, 1.45, and 2.24 times, respectively, compared to the untreated samples. It was found that this three-stage drying improved the physicochemical and texture properties of the product more effectively than either CP or OD treatment alone.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2854 - 2876"},"PeriodicalIF":5.6,"publicationDate":"2023-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48244730","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: 3

Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus) 橙皮精油芦荟凝胶可食性涂层的表征及其对双孢蘑菇的保鲜效果

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-06 DOI: 10.1007/s11947-023-03107-z

Shenbagam A., Nishant Kumar, Kumar Rahul, Ashutosh Upadhyay‬, Małgorzata Gniewosz, Marek Kieliszek

{"title":"Characterization of Aloe Vera Gel-Based Edible Coating with Orange Peel Essential Oil and Its Preservation Effects on Button Mushroom (Agaricus bisporus)","authors":"Shenbagam A., Nishant Kumar, Kumar Rahul, Ashutosh Upadhyay‬, Małgorzata Gniewosz, Marek Kieliszek","doi":"10.1007/s11947-023-03107-z","DOIUrl":"10.1007/s11947-023-03107-z","url":null,"abstract":"<div><p>In the present study, the effects of orange peel essential oils (EOs) on the physiochemical, rheological, particle size and zeta potential distribution of the developed aloe vera gel-based edible coating were investigated. We also investigated the effects of prepared aloe vera gel-based edible coating (with or without incorporation of orange peel essential oil) on the postharvest shelf life and characteristics such as physiological loss of weight (PLW), color, respiration rate, firmness, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and antimicrobial activity of button mushroom (<i>Agaricus bisporus</i>) at 4 °C during 16 days of storage. The results revealed that the 50% concentration of aloe vera gel-based edible coating without addition of essential oil had significantly superior properties with higher stability zeta potential (− 9.7 mV) as compared to other concentrations of aloe vera gel-based formulation. It also showed the highest potential to maintain the postharvest quality attributes of mushrooms throughout storage. The maximum concentration of orange peel essential oil (1500 µL/L) incorporated in the 50% aloe vera gel (F3)-based treatment significantly improved the postharvest quality attributes of mushrooms as compared to coating prepared with incorporation of 500 µL/L and 1000 µL/L concentration of EOs (orange peel essential oils) and helped extend the shelf life of mushrooms up to 4 days as compared to the control (50% AV (aloe vera gel) only). Further research should be performed to develop water and gas barrier composite edible coatings to further extend mushroom shelf life.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2877 - 2897"},"PeriodicalIF":5.6,"publicationDate":"2023-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-023-03107-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49099058","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: 4

Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement 马铃薯面粉、燕麦麸皮和菊粉作为无麸质饼干的功能成分:降低血糖指数和改善理化特性

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-05 DOI: 10.1007/s11947-023-03082-5

Ruixuan Zhao, Nan Li, Qiannan Liu, Wei Liu, Liang Zhang, Honghai Hu

{"title":"Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement","authors":"Ruixuan Zhao, Nan Li, Qiannan Liu, Wei Liu, Liang Zhang, Honghai Hu","doi":"10.1007/s11947-023-03082-5","DOIUrl":"10.1007/s11947-023-03082-5","url":null,"abstract":"<div><p>Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat bran and inulin have a wide range of food applications, as an additive to reduce the GI and increase dietary fiber content. This work aimed to formulate low GI and gluten-free biscuits by using potato flour, indica rice flour, oat bran, and inulin. Physical properties of biscuits such as in vitro digestibility, spread ratio, and sensory acceptance were determined. Extreme vertices design was applied to investigate the interactions among components. The presence of inulin decreased the water holding capacity (WHC) and pasting property of flour mixes, and increased the sensory acceptance and the darkness of biscuits. Oat bran increased WHC, pasting properties, spread ratio, and hardness compared to biscuit with potato flour and indica rice flour only. The incorporation of oat bran and inulin significantly (<i>p</i> < 0.05) reduces the glycemic index of biscuits and enhances the taste, flavor, and overall acceptability. The incorporation of potato flour and oat bran (<i>p</i> < 0.05) affected the <i>L</i>*, <i>a</i>*, <i>b</i>* and spread ratio significantly. When potato flour and indica rice flour at a ratio of 3:2 (PIRM):oat bran:inulin was 50%:28%:22%, the biscuit resulted in low GI value of 44.64. The incorporations of oat bran and inulin could represent a valuable strategy to enhance gluten-free bakery products’ physicochemical properties and sensory acceptability and reduce the in vitro glycemic response.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2825 - 2836"},"PeriodicalIF":5.6,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41982093","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

Characterization of Fresh and Dried Pink Pepper (Schinus terebinthifolius R.) by Cast-Tape Drying 粉辣椒（Schinus terebinthifolis R.）的铸带干燥特性研究

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-05 DOI: 10.1007/s11947-023-03095-0

Raquel Clasen Pich, Eva Larissa de Andrade Batista, Lorrane Santos de Oliveira, Rafaella Camila da Silva, Letícia Rocha Guidi, Marta Fernanda Zotarelli, Ricardo Correa de Santana

{"title":"Characterization of Fresh and Dried Pink Pepper (Schinus terebinthifolius R.) by Cast-Tape Drying","authors":"Raquel Clasen Pich, Eva Larissa de Andrade Batista, Lorrane Santos de Oliveira, Rafaella Camila da Silva, Letícia Rocha Guidi, Marta Fernanda Zotarelli, Ricardo Correa de Santana","doi":"10.1007/s11947-023-03095-0","DOIUrl":"10.1007/s11947-023-03095-0","url":null,"abstract":"<div><p>The maturation degree of pink pepper fruits and their powder production by cast-tape drying were investigated. The fruits were submitted to a bleaching, and then they were crushed into a paste before the drying process. It was analyzed the influence of the process variables (circulating water temperature and thickness of paste spreading layer) on some important physicochemical properties of the produced powders. Six possible ripening stages were identified for pink pepper fruits. A short drying time (60 min) was enough to lead to a suitable moisture content (lower than 10%) with tests combining the lowest spreading thickness (2 mm) and the highest temperature (95 °C) for the bleached samples. In all drying conditions, the powders’ water activity and moisture were below 0.3 and 10%, respectively. The slightest variation in color changes comparing dried product and wet sample was observed simultaneously for temperature of 65 °C and 3 mm of thickness. Higher levels of total phenolic compounds were obtained for the temperature a little smaller than the highest level investigated and for the larger thickness (4 mm) of pink pepper paste.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2837 - 2853"},"PeriodicalIF":5.6,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49323743","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

Susceptibility of Listeria monocytogenes and Staphylococcus aureus Grown Under High Salt Conditions to X-ray Irradiation 高盐条件下生长的单核细胞增多性李斯特菌和金黄色葡萄球菌对X射线辐射的敏感性

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-04 DOI: 10.1007/s11947-023-03103-3

Jong-Heon Seok, Jae-Won Ha

{"title":"Susceptibility of Listeria monocytogenes and Staphylococcus aureus Grown Under High Salt Conditions to X-ray Irradiation","authors":"Jong-Heon Seok, Jae-Won Ha","doi":"10.1007/s11947-023-03103-3","DOIUrl":"10.1007/s11947-023-03103-3","url":null,"abstract":"<div><p>Among ionizing radiations, X-ray irradiation has been proposed as an alternative approach to inactivate various pathogens. However, erroneous conclusions and misinterpretations of results may adversely affect its application if the factors affecting X-ray resistance of foodborne pathogens are not considered during X-ray irradiation studies. This study investigated the effect of prior exposure to high salt conditions on the susceptibility of two gram-positive pathogenic bacteria, <i>Listeria monocytogenes</i> and <i>Staphylococcus aureus</i>, to X-ray irradiation. Accordingly, a bacterial cocktail containing three strains of each pathogen was exposed to osmotic stress by suspension in a saturated 15% w/v NaCl solution (water activity = 0.88) for 0 (control), 4, 12, and 24 h. Subsequent X-ray irradiation at 0.8 kGy resulted in reduced counts of both <i>L. monocytogenes</i> (1.55, 2.32, 3.06, and 3.38 log CFU/mL, respectively) and <i>S. aureus</i> (2.44, 2.98, 3.58, and 4.07 log CFU/mL, respectively) held in NaCl solution for 0, 4, 12, and 24 h. The results of this study revealed that exposure to high salt conditions decreased the resistance of <i>L. monocytogenes</i> and <i>S. aureus</i> to X-ray irradiation. Mechanistic studies further identified the damage associated with reactive oxygen species and interrupted peptidoglycan synthesis as major factors contributing to the changes in sensitivity to X-ray irradiation under high salt conditions. Thus, X-ray irradiation may be beneficial for reducing the viability of gram-positive pathogens that are highly resistant to NaCl without heterogeneous stress adaptation.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2800 - 2812"},"PeriodicalIF":5.6,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44888253","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

Oxidative Protection of Sunflower Oil Used in Industrial Process at High Temperature by Volatile Components from Origanum vulgare and Humulus lupulus Essential Oils 芫荽和葎草精油挥发性成分对工业用葵花籽油高温氧化保护作用的研究

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-04 DOI: 10.1007/s11947-023-03105-1

Paloma Lucía López, Gisela Kay Guerberoff Enemark, Nelson Rubén Grosso, Rubén Horacio Olmedo

{"title":"Oxidative Protection of Sunflower Oil Used in Industrial Process at High Temperature by Volatile Components from Origanum vulgare and Humulus lupulus Essential Oils","authors":"Paloma Lucía López, Gisela Kay Guerberoff Enemark, Nelson Rubén Grosso, Rubén Horacio Olmedo","doi":"10.1007/s11947-023-03105-1","DOIUrl":"10.1007/s11947-023-03105-1","url":null,"abstract":"<div><p>Lipid oxidation is the principal process of edible oil degradation. Therefore, the objective was to determine the antioxidant effect of hop and oregano essential oils in sunflower oil under high temperatures, in order to replace the synthetic antioxidants. The sunflower oil was enriched with oregano and hop essential oils (0.02% w/w). These treatments were compared with sunflower oil with the addition of BHT (0.02% w/w) and another sample of sunflower oil (without additives). All treatments were exposed to 150 °C for 8 h. Samples were collected at 0, 2, 4, 6, and 8 h. Peroxide value (PV), conjugated dienes, oxidation, and essential oils volatile compounds were measured. Oregano and hop essential oil increased the oxidative stability of the sunflower oil under 150 °C. The PV of the control was 44.1 meq O<sub>2</sub>/kg at 8 h, while sunflower oil with the addition of hop and oregano essential oils were 14.4 meq O<sub>2</sub>/kg and 8.5 meq O<sub>2</sub>/kg at 8 h, respectively. <i>Origanum vulgare</i> essential oil had the best antioxidant effect, obtaining 80.7% less PV than the control, while <i>Humulus lupulus</i> showed 67.4% less PV than the control. In general, in comparison to the sunflower oil without additives, lower values of hexanal and 2-heptenal were observed in the samples enriched with essential oils. The principal components of these essential oils were found in the heated samples. Terpinen-4-ol (oregano) and β-myrcene (hop) were present at 4 h of the heat treatment. Thus, these terpenes appeared to be responsible for maintaining the antioxidant protection of sunflower oil throughout the heat treatment.\u0000</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2813 - 2824"},"PeriodicalIF":5.6,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47360612","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: 1

Improvement of Mechanical Properties of Frozen Japanese Radish by Combination of Low- and High-temperature Blanching Pretreatment 低温和高温预处理相结合对冷冻萝卜力学性能的改善

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-04 DOI: 10.1007/s11947-023-03098-x

Namiko Nishida, Yasumasa Ando

{"title":"Improvement of Mechanical Properties of Frozen Japanese Radish by Combination of Low- and High-temperature Blanching Pretreatment","authors":"Namiko Nishida, Yasumasa Ando","doi":"10.1007/s11947-023-03098-x","DOIUrl":"10.1007/s11947-023-03098-x","url":null,"abstract":"<div><p>In this study, LTB + HTB (low-temperature blanching followed by high-temperature blanching) pretreatment was applied to prevent excessive softening of frozen Japanese radish. It was found that heating at 60 °C for 120 min (LTB) followed by heating for 4 min in boiling water (HTB) was a better condition than only HTB because it could maintain the firmness of the sample and inactivate the enzyme. Peroxidase (POD) activity assay showed that HTB for 4 min in boiling water (100 °C) is necessary for effective blanching with or without LTB. However, HTB treatment alone led to excessive softening after freezing. Heating at 60 °C for 15, 30, and 120 min (LTB) followed by HTB were performed, and the longer the heating time at 60 °C, the higher the breaking stress. In the LTB + HTB (60 °C120 min + 100 °C4 min) frozen-thawed sample, the degree of esterification (DE) of pectin increased compared to the fresh sample. The result suggests that LTB treatment promoted the demethylation of pectin, leading to strong cell wall adhesion, and prevented the depolymerization of pectin by subsequent HTB treatment. Although the decrease in the initial elastic modulus due to cell membrane damage and ice crystal formation is inevitable, LTB + HTB pretreatment was shown to be effective in maintaining the firmness of the sample even after freeze-thawing.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2789 - 2799"},"PeriodicalIF":5.6,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44493045","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

Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (Concholepas concholepas) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability 脉冲电场预处理智利鲍鱼不同干燥方法对产品物理性能和干燥方法可持续性的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2023-05-03 DOI: 10.1007/s11947-023-03102-4

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

{"title":"Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (Concholepas concholepas) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability","authors":"Mario Pérez-Won, Luis González-Cavieres, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, Erick Jara-Quijada, Roberto Lemus-Mondaca","doi":"10.1007/s11947-023-03102-4","DOIUrl":"10.1007/s11947-023-03102-4","url":null,"abstract":"<div><p>Some shellfish, such as Chilean abalone, require high-energy intake to achieve desired attributes for transport and consumption. Drying is the most feasible method for transporting this product. Drying efficiency, energy consumption, and dried product quality are essential in food drying. The objective of this study was to compare the use of pulsed electric field (PEF: 2.0 kV/cm − 15 μs wide pulses, 50 pulses, 1 Hz) as pretreatment in three drying methods, vacuum microwave drying (VMD); freeze drying (FD); and hot air drying (HAD), in Chilean abalone mollusk. Drying kinetics, quality, and energy consumption parameters were evaluated, and energy gas emissions were calculated. The VMD with PEF application showed better values than the other drying systems, obtaining drying times nearly 67% lower than FD with PEF pretreatment—and nearly 83% lower than FD without PEF. For quality parameters, FD + PEF shows a significantly lower value of 250 N for hardness, and a lower change of color value (Δ<i>E</i> = 12). In the case of HAD, the PEF application did not significantly influence its processing. Regarding energy parameters, VMD use significantly reduced energy consumption and all greenhouse gas emissions reported in this work, whether PEF was used or not. Consequently, VMD and PEF have emerged as promising technologies for improving drying processes, maintaining quality, and low gas emissions.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"16 12","pages":"2772 - 2788"},"PeriodicalIF":5.6,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49212297","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