Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different drying conditions

Khiari, Ramla; Meurlay, Dominique Le; Patron, Corinne; Symoneaux, Ronan; Zemni, Hassène; Mihoubi, Daoued; Maury, Chantal

doi:10.1007/s11694-021-01018-1

Cited by 8 publications

(5 citation statements)

References 41 publications

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“…According to this analysis, it was observed that the pre-treatment solution had a significant effect on the colour values, total phenolic content, antioxidant activity, and drying time. Similar results have also been reported by other researchers (Doymaz & Altıner 2012;İşçi & Altındişli 2016;Zemni et al 2017;Çelik 2019;Khiari et al 2021;Kapuci et al 2022). A positive correlation was observed between the 1 st , 3 rd , 10 th , 11 th , and 12 th pre-treatment solutions and the '-3-0' category of PC1, the '0-2' categories of PC3 and PC4 (Table 4).…”

Section: Principal Component Analysissupporting

confidence: 92%

“…Sodium hydroxide (NaOH), potassium hydroxide (KOH), potassium mete bisulfate (K2S2O5), potassium carbonate (K2CO3), sodium carbonate (Na2CO3), methyl and ethyl ester emulsions are the main chemical substances used in the preparation of pre-treatment solutions (Saravacos et al 1988;Kassem et al 2011;Doymaz & Altıner 2012;Patidar et al 2021). Numerous studies have been conducted regarding the effects of pre-treatment solutions on raisin quality and drying characteristics (Khiari et al 2021;Foshanji et al 2022). The effects of various pre-treatments on hormones, enzymes, vitamins, minerals, and phenolic composition in raisins have been analyzed using PCA analysis (Keskin et al 2022;Olivati et al 2022).…”

Section: Introductionmentioning

confidence: 99%

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Multidimensional investigation of the effect of pre-treatment solutions on drying characteristics and raisin quality

YILMAZ,

UYAK

2023

J Agr Sci-Tarim Bili

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This study aims to evaluate the relationships between pre-treatment solution, variety, drying characteristics, and raisin quality in raisin production, using multivariate analysis methods. This study was conducted on raisins obtained by dipping Bineteti and Zeyti local seed grape varieties in 13 different pre-treatment solutions and drying in the sun on a concrete drying platform. In the study, data of 15 numerical variables related to drying characteristics and raisin quality were reduced to four principal components (PC1, PC2, PC3 and PC4) by principal component analysis (PCA), and their score values were numerically obtained. Then, two grape varieties, 13 pre-treatment solutions, and the four principal components were analyzed by non-linear principal component analysis (NLPCA). In addition, cluster analysis was performed to determine the prominent pre-treatment solutions in terms of drying characteristics and raisin quality. It was determined that the pre-treatment solutions were effective on L*, a*, b*, chroma (C*), hue (h°), a/b values, antioxidant activity, total phenolic content, and drying time constituting PC1. It was remarkable that the colour parameters in prominent clusters in cluster analysis also form PC1 in PCA analysis. The best pre-treatment solutions were found to be the "5% K2CO3 + 1% olive oil" solution for the Bineteti variety and the "5% K2CO3 + 2% hazelnut oil" solution for the Zeyti variety. It was determined that the pre-treatment solutions recommended for the varieties caused to be obtained brighter, more vibrant, and yellow-coloured raisins and shortened the drying time, and had positive effects on the total phenolic content and antioxidant activity.

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Section: Principal Component Analysissupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Multidimensional investigation of the effect of pre-treatment solutions on drying characteristics and raisin quality

YILMAZ,

UYAK

2023

J Agr Sci-Tarim Bili

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“…Since the absorption band of monounsaturated fatty acids is 5662 cm -1 [ 25 ], this is also consistent with the flesh spectra at 5662 cm -1 . In addition, it was also found that light, drying temperature and soaking dry-promoting agent solution during the production process effects on the content of coutaric and fertaric acids, quercetin-3-O-glucoside and rutin in raisins, in existing research, the traditional method favors the formation of coumaric and ferric acids, quercetin-3-O-glucoside and rutin in raisins at 60 ℃ [ 26 – 28 ]. These results largely explain the reason why the peaks of the three types of flesh spectra in Fig 3(B) are significantly different at 5650, 5910, 6400 and 6820 cm -1 .…”

Section: Results and Comparisonmentioning

confidence: 99%

Identification of multiple raisins by feature fusion combined with NIR spectroscopy

Zhang

Yan

et al. 2022

PLoS ONE

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Varieties of raisins are diverse, and different varieties have different nutritional properties and commercial value. In this paper, we propose a method to identify different varieties of raisins by combining near-infrared (NIR) spectroscopy and machine learning algorithms. The direct averaging of the spectra taken for each sample may reduce the experimental data and affect the extraction of spectral features, thus limiting the classification results, due to the different substances of grape skins and flesh. Therefore, this experiment proposes a method to fuse the spectral features of pulp and peel. In this experiment, principal component analysis (PCA) was used to extract baseline corrected features, and linear models of k-nearest neighbor (KNN) and linear discriminant analysis (LDA) and nonlinear models of back propagation (BP), support vector machine with genetic algorithm (GA-SVM), grid search-support vector machine (GS-SVM) and particle swarm optimization with support vector machine (PSO- SVM) coupling were used to classify. This paper compared the results of four experiments using only skin spectrum, only flesh spectrum, average spectrum of skin and flesh, and their spectral feature fusion. The experimental results showed that the accuracy and Macro-F1 score after spectral feature fusion were higher than the other three experiments, and GS-SVM had the highest accuracy and Macro-F1 score of 94.44%. The results showed that feature fusion can improve the performance of both linear and nonlinear models. This may provide a new strategy for acquiring spectral data and improving model performance in the future. The code is available at https://github.com/L-ain/Source.

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“…Conversely, the surface removes water faster than it migrates from the inside, forming a hard coating of previously dissolved solutes (Quispe-fuentes et al, 2023). Some caramelization and Maillard reactions have been attributed to increased hardness (Khiari et al, 2021). This contradicting could be the origin of variations in hardness levels, resulting in meta-analysis calculations that are not significantly different.…”

Section: The Effect Of Freeze-thaw Pretreatment On the Quality Of Dri...mentioning

confidence: 99%

Does a Freeze-thaw Pretreatment Enhance the Quality of Dried Foods? A Meta-Analysis

Yulni,

Luketsi,

Agusta

et al. 2023

JTEP

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Based on the results of several studies, it's questionable if freeze-thaw pretreatment can improve dried product qualities. To answer this question, a meta-analysis was conducted to determine the effect of freeze-thaw pretreatment on the quality of dried products. This research aimed to assess the impact of freeze-thaw pretreatment on the quality of dried plant-based foods. The data was sourced from the Scopus database, and the selection criteria were based on the PRISMA protocol. All meta-analysis calculations were performed using OpenMEE Software. The results revealed that freeze-thaw pretreatment significantly affected ΔE, TFC, and TPC. However, freeze-thaw pretreatment does not significantly affect shrinkage and hardness. Based on what the analysis subgroup found, the best freezing temperatures are -20 °C and -196 °C because both temperatures favorably impact TFC and hardness. Moreover, freeze-thaw pretreatment is applicable to I-C, NIR, and HA-MV drying.

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Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different drying conditions

Cited by 8 publications

References 41 publications

Multidimensional investigation of the effect of pre-treatment solutions on drying characteristics and raisin quality

Multidimensional investigation of the effect of pre-treatment solutions on drying characteristics and raisin quality

Identification of multiple raisins by feature fusion combined with NIR spectroscopy

Does a Freeze-thaw Pretreatment Enhance the Quality of Dried Foods? A Meta-Analysis

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