Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying

Li, Dantong; Chen, Ruochen; Liu, Jiyan; Liu, Chengmei; Deng, Li‐Zhen

doi:10.1016/j.foodcont.2021.108522

Cited by 22 publications

(6 citation statements)

References 31 publications

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“…Meanwhile, as seen from Figure 1 and Table 1, IR blanching at 600 W for 60 s and subsequently drying with 80°C did have higher inactivation of both LOX and PPO as well as reduced drying time. However, drying at 80°C with hot air can deepen the nonenzymatic browning degree of samples (Li et al., 2022; Wilhelm & Wilhelmova, 1981), reduce the TP contents and the antioxidative activities (Figure 2), and deepen the surface color (Figure 3) of pecan kernels. As a result, IR blanching followed by drying at 60 or 70°C would be suitable for the control of the browning of pecan kernels.…”

Section: Resultsmentioning

confidence: 99%

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Luo

Sun

Yang

et al. 2023

Journal of Food Science

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To evaluate infrared radiation (IR) blanching in comparison to conventional hot water (HW) blanching in inhibiting the browning and extending the shelf life of pecan kernels, the technology of IR blanching at 500–700 W for 90–45 s or HW blanching at 90°C for 60 s, and subsequently drying with hot air at 60, 70, and 80°C, respectively, was used, and then the activities of lipoxidase (LOX) and polyphenol oxidase (PPO), antioxidant capacities, color change, microscopic structure, and the shelf life of kernels were analyzed. Results showed that IR blanching not only significantly decreased the subsequent drying time but also effectively inactivated the activities of LOX and PPO, showing a lower residual activity of 15.74%–40.41% and 16.75%–56.25%, respectively. A higher retention of total phenolics was observed in kernels subjected to IR blanching, from 25.03 ± 0.04 to 29.50 ± 0.96 mg GAE/g compared with HW blanching (14.43 ± 0.07 mg GAE/g). Meanwhile, IR‐blanched samples showed lower peroxide values, p‐anisidine values, total color difference values, browning index, quinones contents, and lipofuscin‐like pigments levels but had higher 2,2‐diphenyl‐1‐picrylhydrazyl inhibition rate and better storage stabilities than HW‐blanched samples. The technology of IR blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min is suitable for producing pecan kernels with better qualities and a longer shelf life, through inactivating the endogenous enzymatic reactions and inhibiting the formation of lipofuscin‐like pigments. Practical Application Blanching is an essential pretreatment of food processing. Conventional blanching is achieved by hot water, which has some disadvantages of low‐intensity enzyme inactivation, loss of water‐soluble substances, etc. In this study, the potential of using infrared blanching, prior to drying, was studied to find solutions to improve the nutritional value, and the shelf life of pecan kernels. The results showed that infrared blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min could inhibit the color degradation, improve the oxidation resistance, and prolong the shelf life of kernels.

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Section: Resultsmentioning

confidence: 99%

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Luo

Sun

Yang

et al. 2023

Journal of Food Science

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“…HMF, also known as 5‐HMF, is a multifunctional molecule containing a furan ring, unsaturated carbonyl, and allyl hydroxyl groups, which mainly exist in processed foods (Xu, et al., 2020). It is usually used as an indicator of bad changes in food quality during food processing or food storage, and it is also an index of non‐enzymatic browning (Li et al., 2022; Sharma et al., 2001; Wang et al., 2021). There are two main ways to form HMF in food: first, hexose isomerized to 1,2‐enediol in solution, then dehydration and cyclization to form HMF under the action of acid catalyst (Hamzalioglu & Gokmen, 2018); second, it is generated in Maillard reaction.…”

Section: Impact Of Plant Extracts On the Safety Of Fried Foodsmentioning

confidence: 99%

Utilization of plant extracts to control the safety and quality of fried foods—A review

Chen

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.

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“…Our future goal is to investigate the stability of the phenolic groups of the five different colour types after the drying process, as the drying technique and storage procedure can have negative effects, leading to colour deterioration and browning [42,43]…”

Section: Chemotype Characterisation Of Different Infructescence Colou...mentioning

confidence: 99%

“…The most important organic acids in the fruits are malic and citric acid, followed by tartaric, succinic, and fumaric acids [36,40,41]. As mulberries are usually processed into fruit juices, syrup, molasses, or dried, it is important to pay attention to the composition of the phenolic compounds in relation to sugars and organic acids, as the processing into juice and molasses, as well as drying, negatively affect phenolics, leading to colour deterioration and browning [42,43]. With increasing citric acid content, mulberry syrup showed significantly higher antioxidant activity and dried fruits showed less colour deterioration [44][45][46].…”

Section: Introductionmentioning

confidence: 99%

The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type

Urbanek Krajnc,

Senekovič,

Cappellozza

et al. 2023

Foods

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Mulberries are the “essence of the past”, the so-called Proust effect, for the inhabitants of the sericultural regions who enthusiastically remember feeding silkworms with mulberry leaves and picking the different coloured fruits that were their favourite sweets in childhood. To determine the chemistry behind the colour and taste of mulberry soroses, the main metabolites of the local and introduced varieties were studied. The soroses were classified into five different colour types and the size parameters were determined. The main sugars identified were glucose and fructose, while the predominant organic acids were citric and malic acids, which were highest in the darker varieties, and fumaric and tartaric acids, which were highest in the lighter varieties. A total of 42 phenolic compounds were identified. The predominant phenolic acid was chlorogenic acid, followed by other caffeoylquinic acids and coumaroylquinic acids. The predominant anthocyanins were cyanidin-3-glucoside and cyanidin-3-rutinoside. According to PCA analysis, the colour types showed a clear chemotype character. The sweet taste of the yellowish-white soroses was defined by 49% fructose, followed by 45% glucose and 6% organic acids. The sour character of the black genotypes was characterised by a lower sugar and higher (11%) organic acid content. The colour- and species-dependent effect was observed in the proportion of caffeoylquinic acids and quercetin glycosides, which decreased with increasing colour intensity from 60% of the total to 7%, and from 17% to 1%, respectively. An upward trend was observed for flavanols (5% to 29%) and anthocyanins, which accounted for 62% of the total phenolics in black varieties. This article gives an insight into the metabolite composition of mulberry soroses as the sweets of choice between light and sweet and dark and sour.

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Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying

Cited by 22 publications

References 31 publications

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Utilization of plant extracts to control the safety and quality of fried foods—A review

The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type

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