Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry

Dermesonlouoglou, Efimia; Chalkia, A.; Dimopoulos, George; Taoukis, Petros

doi:10.1016/j.ifset.2018.08.003

Cited by 54 publications

(39 citation statements)

References 63 publications

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“…Previous works of Donsì et al 101 revealed that the application of PEF pretreatment preceding drying of potato and rell bell pepper shortened the dehydration time and enhanced the drying rate. Dermesonlouoglou et al, 103 employed PEF pretreatment prior to drying of goji berries and reported of high drying rate and shorter drying duration. Donsì et al 101 confirmed enhancement of mass transfer during PEF pretreatment of carrot, pepper and other vegetables.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

“…106 It has been reported to have the capacity to inactivate enzymes and avoid Maillard reactions during food processing. 41,107 According to Dermesonlouoglou et al, 103 the application of PEF pretreatment prior to drying of goji berry enhanced the higher retention of phenolic compounds and antioxidant capacity of the dried samples compared to the untreated samples. Similarly, Ionică et al, 108 stated that the use of PEF pretreatment led to higher preservation of TPC, TFC and antioxidant properties of dried goji berry fruits than the fresh ones.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

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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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Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

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

et al. 2020

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“…On contrary, high voltage cold plasma non-thermal treatment (HVCP) is a new kind of non-thermal sterilization technique that has certain benefits and merits than traditional solvent extraction and processing techniques such as non-thermal and preserves heat-sensitive products that is gaining more attraction and importance as an alternative to heat treatment. Furthermore, equipment operation is simple, and there is no involvement of water, therefore, it can be widely used in the food industry [10,11,12,13,14]. Moreover, changes in the final product after treatment with HVCP should be considered for its practical implementation [15].…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, the expectancy of the combinative effect of these non-thermal techniques in quality enhancement and reduction in the quality deterioration of fruit juices have been extensively studied [10,12,13]; a combination of two non-thermal techniques, pulse electric field (PEF) and US, has shown its capability to augment the safety and quality of fruit juices with minimal nutrient losses [20]. Furthermore, proved their potential to attenuate the microbial load in juices has been proven besides increasing the shelf life of the product.…”

Section: Introductionmentioning

confidence: 99%

Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice

Umair

Jabbar

Senan

et al. 2019

Foods

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Influence of the combined effect of ultra-sonication (US) and high-voltage cold plasma treatment (HVCP) on the quality parameters of fresh carrot juice has been studied. During the treatment of ultra-sonication, carrot juice was subjected to a 0.5 inch probe for 3 min by adjusting the pulse duration 5 s on and off at 20 kHz frequency, amplitude level 80%. The ultrasound intensity was measured by using a thermocouple and was 46 Wcm−2. The temperature was maintained at 10 °C by an automatic control unit. During the treatment of HVCP, carrot juice was then subjected to dielectric barrier discharge (DBD) plasma discharge at 70 kV voltage for 4 min. Significant increases were observed when HVCP treated carrot juice was tested against total carotenoids, lycopene, and lutein when compared to the control treatments. Moreover, this increase was raised to its highest in all pigments, chlorogenic acid, sugar contents, and mineral profile, as the results of ultra-sonication when combined with high voltage atmospheric cold plasma (US-HVCP). Whereas, a significant decreased was observed in Mg, total plate count, yeast, and mold after US-HVCP treatment. Furthermore, results indicated that the combined effect of US-HVCP treatment has improved the quality and led to a higher concentration of lycopene, lutein, chlorogenic acid, and mineral compounds (Na, K, and P). Therefore, the findings of the current study suggested that US-HVCP treatment is a novel combined technique that could provide better quality and more stability during the processing of carrot juice with better physicochemical properties and bio-available nutrients, so this novel processing technique could serve as an alternative to traditional processes.

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“…Li, Liao, Wang, Gong, and Liu (2014) have assessed the effect of dipping fruits in solutions of sodium carbonate and sodium sulphite on the total flavonoid content in sun‐dried, hot air‐dried, and freeze‐dried goji. Dermesonlouoglou, Chalkia, Dimopoulos, and Taoukis (2018) investigated the effect of pulsed electric field and osmotic dehydration pretreatments on the quality of air dried berry. In a previous paper, the effect of an abrasion pretreatment to remove the wax from fruits on color and carotenoid changes in dried goji was studied (Fratianni et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries ( Lycium barbarum L.)

Russo¹,

Adiletta

Matteo

et al. 2020

J. Food Process. Preserv.

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Goji berries, also identified as wolfberries, are ovoid fruits of red orange color of Lycium barbarum or L. chinense in the nightshade family (Solanaceae) (Kosińska-Cagnazzo, Bocquel, Marmillod, & Andlauer, 2017). Traditional Chinese medicine uses Lycium fruits as anti-fatigue and antihypertension agents. Moreover, they protect hepatic function and are considered an effective cure to treat eye problems, diabetes, and skin rashes (Kosińska-Cagnazzo, Weber, et al., 2017). Goji berry consumption has rapidly increased since 2005, when goji was first described as a functional food (Potterat, 2010; Rosa et al., 2017), or as an "exotic superfood" by nutritionists (Hummer et al., 2012). Researchers, consumers, and food companies are taking more of an interest in goji berries

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Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry

Cited by 54 publications

References 63 publications

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

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

Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice

The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries ( Lycium barbarum L.)

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