Chemical components retention and modelling of antioxidant activity using neural networks in oven dried tomato slices with and without osmotic dehydration pre-treatment

Azeez, Luqmon; Oyedeji, Abdulrasaq O.; Adebisi, Segun A.; Adejumo, Ayoade L.; Tijani, Kazeem O.

doi:10.1007/s11694-017-9609-z

Cited by 15 publications

(12 citation statements)

References 51 publications

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“…Udomkun et al (2015) who worked on osmotic dehydration pretreatment of papaya stated that dried papaya sample with strong browning showed very high antioxidant capacity than the untreated sample. Singla, Ganguli, and Ghosh (2010) and Azeez, Oyedeji, Adebisi, Adejumo, and Tijani (2017) also found similar results for OD dried mushroom and tomato.…”

Section: Effect Of Different Pretreatments On the Changes In Antioxsupporting

confidence: 59%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80–34.79 mg GAE/g d.w), TFC (26.46–62.16 mg CE/g d.w), ABTS (30.37%–86.10%), CUPRAC (36.89–73.97 mg/g), DPPH (50.57%–92.60%), FRAP (26.44‐83 mg/g), and phytochemical constituents than US and OD. The OS‐treated sample was more effective in inactivating both PPO (12.09%–35.93%) and POD (16.21%–39.58%) enzymes compared to US and OD‐treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). Practical applications Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long‐term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.

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Section: Effect Of Different Pretreatments On the Changes In Antioxsupporting

confidence: 59%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

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“…Thus, the antioxidant activities of the treated samples are consistent with the results of the TPC (Osae et al., ; Islam, Yu, & Lee, ). Similarly, Azeez, Oyedeji, Adebisi, Adejumo, and Tijani (), who studied the effect of US pretreatment of tomato prior to drying, revealed a greater retention of antioxidant in dried tomato. Ren et al.…”

Section: Resultsmentioning

confidence: 91%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

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This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant properties (ABTS and DPPH); total phenolic content; total flavonoids content; and 4‐, 6‐, 8‐, and 10‐gingerol and 6‐shogaol levels. The physical properties compared were weight loss, rehydration ratio (RR), texture, and drying kinetics. Results revealed that OS pretreatment led to a higher preservation of the chemical properties with the Ghana‐sourced ginger exhibiting the highest values. The OS‐treated samples obtained the highest weight losses and RRs, but the RR was higher in the Chinese ginger. OS pretreatment also gave the lowest textural value with the China‐sourced samples exhibiting the lowest firmness. Weibull model best fitted the experimental results (R2 > 0.99). Practical Application Ginger remains among the most notable medicinal spices worldwide. It is used as a raw material for the pharmaceutical, beverage, cosmetics, and the food industries. Long‐term storage of ginger is one of paramount importance, hence any pretreatment that reduces its moisture content and lessens its drying time but preserves its quality is ideal. In this study, we report the effect of different nonthermal pretreatments, osmosonication, osmotic dehydration, and ultrasound on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The present findings will offer more information in the selection of the best pretreatment technique for drying ginger.

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“…Singla et al . and Azeez et al ., who worked on OD pretreatment of mushroom and tomato stated that the pretreated samples with strong browning showed very high antioxidant capacity than the untreated sample.…”

Section: Emerging and Innovative Ntp Technologymentioning

confidence: 99%

“…Similarly, García-Toledo et al 83 also stated that OD pretreatment of Mexican ginger preceding hot air drying preserved the TFC and other chemical properties. Singla et al 84 and Azeez et al, 85 who worked on OD pretreatment of mushroom and tomato stated that the pretreated samples with strong browning showed very high antioxidant capacity than the untreated sample.…”

Section: Application Of Od Pretreatmentmentioning

confidence: 99%

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf‐lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non‐thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre‐dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry

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Chemical components retention and modelling of antioxidant activity using neural networks in oven dried tomato slices with and without osmotic dehydration pre-treatment

Cited by 15 publications

References 51 publications

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

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