Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Ayala-Aponte, Alfredo; Cardenas-Nieto, José David; Tirado, Diego F.

doi:10.3390/foods10071445

Cited by 7 publications

(12 citation statements)

References 59 publications

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“…Similar results were noted during the RWD of feijoa slices ( Acca sellowiana Berg), where the thinner thickness exhibited a greater D eff compared with the samples with a thicker thickness ( 67 ). This behavior has been reported previously for potato ( 68 ) and Aloe vera slices ( 20 ). For RWD-MD, the greater D eff has been observed when the MD concentration is at 11% (8.73 × 10 −8 m 2 s −1 ).…”

Section: Resultssupporting

confidence: 88%

“…where W t , W 0 , and W e are time t in (s), initial, and equilibrium humidity content (dry basis, db), respectively. As described by other authors ( 20 , 49 ), when the RW equipment cannot control the relative moisture of the air in the experimental area, W e becomes negligible with respect to W t and W 0 , and Eq. 1 can be simplified to obtain Eq.…”

Section: Methodsmentioning

confidence: 65%

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Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Largo-Avila,

Rico-Rodríguez,

Peñaloza-Figueroa

et al. 2024

Front. Nutr.

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Currently, approximately 34% of fruit is lost and wasted in emerging economies due to inefficient post-harvest processes, technological shortcomings, lesser valorization of surpluses, and byproducts. Peach (Prunus persica L.) is a fruit with a good yearly growth rate but higher postharvest losses in Colombia. One way to take advantage of this type of product is through the application of drying processes that increase its shelf life and its inclusion in the food chain. Refractance Window Drying (RWD) is a fourth generation drying technique implemented by the food industry in the last few decades and has been applied to several dehydrated food products. This study compared the effects of different drying methods on the physical and sensory properties of peaches surplus. Treatments consisted of (i) peaches were sliced (1, 2, and 3 mm thickness) and dried using RWD at 86°C, (ii) peach pulp mixed with maltodextrin (MD) (0.12–0.33 kg of MD/kg of sample) and RWD (RWD-MD), and (iii) conventional oven drying (OD) at 60°C (3 mm thick) dried for 24 h. The study found that the drying method significantly (p < 0.05) affected the texture, color, and general taste of peaches. The results showed that processing treatments combined with different drying conditions affected the physical properties of the peach. RWD in slices reduced water content to 0.05 kg H2O/kg in 40 min, showing fewer effects on color attributes. A surface response analysis on RWD showed good correlations for water activity (R2 = 0.8652–0.9894) and moisture content (R2 = 0.7048–0.9826). A higher diffusion coefficient (1.63 × 10−6 m2 s−1) was observed for RWD in slices with 3 × 10−3 m of thickness; however, for RWD-MD, differences in diffusion coefficients were present for the lowest MD addition (0.12 kg/kg), vitamin C was not detected on the dried slices, and higher concentration of β-carotene (175.88 μg/100 g) was found on the thinner slices. Principal component analysis showed that RWD in the slices was the most suitable drying process, followed by OD. Sensory analysis showed good acceptability for RWD slices after 30 days of storage.

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Section: Resultssupporting

confidence: 88%

Section: Methodsmentioning

confidence: 65%

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Largo-Avila,

Rico-Rodríguez,

Peñaloza-Figueroa

et al. 2024

Front. Nutr.

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“…This method is fast and used at moderate temperatures. Recent studies have used RW drying to obtain bone broth powder [ 9 ], goldenberry pulp [ 10 ], purple yam [ 11 ], pomegranate juice [ 8 ], sapota bars [ 12 ], aloe vera gel [ 13 ], cornelian cherry [ 14 ], yogurt [ 15 ], and passion fruit puree [ 16 ]. The RW method has become popular in the food sector due to the superior quality of the dried food, shorter drying time, absence of risk of cross-contamination, and low cost of the equipment compared to other dryers [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp

Dadhaneeya

Kesavan

Inbaraj

et al. 2023

Foods

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The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods. The RWD method had a short drying time of 960 min to reach the final moisture content of 6.50% (dry basis), while the FD, VD, and HD methods had significantly higher drying times of 1320, 1200, and 1080 min, respectively, to reach the final moisture content. Higher values of TPC (182 mg GAE/100 g) and crude fiber (0.98%) were obtained in the RWD dragon fruit samples, indicating the potential of RWD to preserve the quality of dried samples. In conclusion, this study revealed that RWD provides an appropriate drying temperature as an alternative to freeze-drying. RWD may improve dragon fruit drying, adding value to the food industry.

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“…The scientific literature does not report the use of A. vera cuticles to obtain nanocellulose nor their use as a reinforcement material for hydrogels. Furthermore, considering that the A. vera gel industry is growing at a CAGR of approximately 9% from 2020 to 2025 [36], an increase in the generation of waste from this industry at a global scale should be expected at the same rate. Regarding the aforementioned, it was confirmed in this work that A. vera rinds can be valorized through acid treatments combined with ultrasound to obtain cellulose nanofibers.…”

Section: Discussionmentioning

confidence: 99%

Aloe vera Rind Valorization to Improve the Swelling Capacity of Commercial Acrylic Hydrogels

Guancha-Chalapud

Serna-Cock

Tirado

2022

Fibers

Self Cite

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Acrylic hydrogels have been used in agriculture to increase the availability of water in the soil; cause faster plant growth and increase plant survival to water stress; allow controlled release of fertilizers; and, therefore, increase crop yields. On the other hand, Aloe vera gel production generates a large amount of solid waste as cuticles, which is currently underutilized despite that it is a good source of cellulose nanofibers that could be used to improve the swelling capacity of commercial acrylic hydrogels. In this work, both morphology (SEM) and particle size (TEM) of the cellulose nanofibers obtained from A. vera cuticles by the acid hydrolysis method combined with ultrasound were analyzed; as well as the presence of functional groups (FITR) and thermal stability (TGA). Then, acrylic hydrogels were synthesized by the solution polymerization method, and nanofibers were added to these hydrogels at different concentrations (0% w w−1, 3% w w−1, 5% w w−1, and 10% w w−1). These concentrations had a nonlinear relationship with the swelling capacity, and the hydrogel reinforced at 3% cellulose nanofiber was chosen as the best formulation in this work, as this one improved the swelling capacity of hydrogels at equilibrium (476 g H2O g hydrogel−1) compared to the hydrogel without nanofiber (310 g H2O g hydrogel−1), while hydrogels with 10% nanofiber had a similar swelling capacity to the non-reinforced hydrogel (295 H2O g hydrogel−1). Therefore, cellulose-based superabsorbent hydrogels with potential application in agriculture were developed in this work.

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Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Cited by 7 publications

References 59 publications

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp

Aloe vera Rind Valorization to Improve the Swelling Capacity of Commercial Acrylic Hydrogels

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