Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid

Moreno, Jorge; Espinoza, C.; Simpson, Ricardo; Petzold, Guillermo; Núñez, Helena; Gianelli, María Pia

doi:10.1016/j.ifset.2015.12.014

Cited by 34 publications

(26 citation statements)

References 19 publications

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“…It can be inferred that the assisted technologies of pulsed vacuum and ohmic heating have a protective effect on bioactive compounds at higher temperatures. In addition, we recently reported that the incorporation of folic acid into apple slices using ohmic heating and vacuum impregnation at 50 °C protected them against deteriorating reactions and helped modulate the release of these compounds (Moreno et al ., ).…”

Section: Resultsmentioning

confidence: 97%

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Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

Moreno

Zúñiga

Dorvil

et al. 2017

Int J of Food Sci Tech

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Summary Apples are a widely consumed fruit and have a high polyphenol content. The aim of this study was to analyse the combined effects of osmotic dehydration (OD) and ohmic heating (OH) with a pulsed vacuum (PV) on polyphenol retention during the stored refrigeration of apple cubes. Treatments were performed using a 65°Brix sucrose solution at 30, 40 or 50 °C for 120 min, and then, samples were stored for 28 days at 5 °C. OH provides an electric field of 13 V cm−1, and a pulsed vacuum was applied for 5 min at the beginning of the process. The results indicated that a lower temperature process (30–40 °C) resulted in the retention of more polyphenol compounds after treatment than a higher temperature process (50 °C). Nevertheless, during refrigerated storage, we observed that 50 °C preserved these compounds better due to polyphenol oxidase inactivation. PVOD/OH treatment at 50 °C was determined to be the best retention of polyphenols from the fresh apple for dehydrating apples.

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Section: Resultsmentioning

confidence: 97%

“…The colour analysis was determined as described in detail by Moreno et al (2016a). The spectrophotometer equipment (Konica Minolta CM-5, Osaka, Japan) was calibrated with a standard white plate (L = 97.59; a = À0.07; and b = 1.59).…”

Section: Analysis Of the Optical Parametersmentioning

confidence: 99%

Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

Moreno

Zúñiga

Dorvil

et al. 2017

Int J of Food Sci Tech

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“…Functional foods are products that may provide a health benefit beyond the traditional content of nutrients or through other added physiologically active compounds (such as vitamins, prebiotics, dietary fiber, minerals, etc.) (Lobo et al, ; Moreno et al, ; Yangılar, ; Zhao, Park, Leonard, & Traber, ). According to these reports, mineral‐fortified food has been widely studied (Hironaka, Oda, & Koaze, ; Lima et al, ; Zunin, Turrini, Leardi, & Boggia, ).…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Vacuum impregnation and drying of iron‐fortified water chestnuts

Yang

et al. 2019

J Food Process Preserv

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Response surface methodology was used to optimize the processing conditions of iron‐fortified water chestnuts by vacuum impregnation (VI) technology. The results showed that the optimum conditions were achieved at a vacuum level of 51 kPa, vacuum time of 20 min, and restoration time of 9 min. Under optimal conditions, the vacuum impregnated water chestnuts provided 2.2 and 14.1 times higher iron content compared with the atmospheric pressure samples and fresh water chestnuts, respectively. Iron‐fortified water chestnuts were dried by vacuum drying, freeze‐drying, and hot air drying (AD). Five thin‐layer drying models were fitted during the hot AD of water chestnuts. The results indicated that the hot AD rates from vacuum impregnate samples were higher than that of atmospheric pressure samples and fresh water chestnuts samples. The Page model was suitable for the characterization of drying characteristics of water chestnut. The results of the scanning electron microscope showed that water chestnuts still maintained good microstructures after drying. Practical applications Iron is required for hemoglobin production in the cell precursors. Iron deficiency results in impaired erythropoiesis and iron‐deficient anemia. The iron deficiency is one of the major public nutrition problems that developing countries are facing. In this study, VI technology was used to replace conventional atmospheric pressure impregnation for iron enrichment of fruits and vegetables, which effectively improved the enhancement efficiency. This study can provide a reference for the development of functional food.

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“…However, it is relatively a slow and time consuming process. Hence, a few techniques have been acknowledged in order to enhance the rate of osmotically induced mass transfer that include partial vacuum [10,11], pulsed vacuum [12], high pressure [13][14][15], high intensity pulsed electric field [16,17], ohmic heating [18,19] or ultrasound [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25].…”

Section: Introductionmentioning

confidence: 99%

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Functional foods are increasingly being accepted by the consumers due to rising demand for healthier food products. Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al.,[30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31]. Mahadevan et al., [32] indicated that high pressure pretreatment increased infusion of quercetin by 3 times into cranberries as compared to untreated ones.Incorporation of synthetic antioxidants like Butylated Hydroxyanisole (BHA) and Butylated Hydroxy Toluene (BHT) are restricted by legislative laws and regulations due to carcinogenic effects [33]. Therefore, there has been an increasing trend to use natural antioxidants over the synthetic ones. Turmeric (Curcuma longa L.) is considered as one of the main source of antioxidants curcuminoids namely Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin [34]. It can improve the visual appearance, delectableness and prolong the storage period of food products [35]. The recommended daily intake of curcuminoids is 0.1 mg/kg body weight [36]. Several biological activities have been also reported in turmeric such as antioxidant, anti-inflammatory, anti-psoriatic, anti-diabetic, antibacterial, and anticancer properties [37][38][39][40][41][42]. Exhilarated with this idea of to develop pineapple slices with enhanced nutrition and color, it was opined desirable to infuse natural antioxidant (curcuminoids) to enhance the nutrition profile. The present study indicated that high pressure pretreatment enhanced the diffusion coefficients of curcuminoids in pineapple slices. The process could provide great opportunities for food manufacturers to develop value-added products similar to the fresh one and with enhanced nutritional and quality attributes.The main objectives of the present work were (i) to study the effect of high pressure treatment on the infusion of curcuminoids into pineapple slices, (ii) to determine the diffusivity of water, solute as well as curcuminoids, and (iii) to assess the possible improvement of mass transfer kinetics osmotic treatment due to high pressure treatment. Materials and Methods Raw materialsPineapples (Ananas comsus L. (Merr.)) were purchased from a local super market in Mysore and stored in cold storage rooms (4±1ºC and 90...

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Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid

Cited by 34 publications

References 19 publications

Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

Vacuum impregnation and drying of iron‐fortified water chestnuts

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