Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)

Ren, Manni; Ren, Zifei; Chen, Li; Zhou, Cunshan; Okonkwo, Clinton E.; Mujumdar, Arun S.

doi:10.1016/j.foodchem.2022.132759

Cited by 20 publications

(8 citation statements)

References 35 publications

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“…It is due to the shortest drying time observed for US+ETOH treatment, as fewer phenolics were exposed to the heat, which increased the retention. Ren et al [21] and Granella et al [17] observed similar behavior for Chinese ginger and banana slices, respectively.…”

Section: Total Phenolic Contentmentioning

confidence: 69%

“…Ethanol is an organic solvent with lower surface tension than water and facilitates the solvent into the food. Ren et al [21] investigated the effects of different pretreatment methods on the drying process and the quality of catalytic infrared dried ginger slices. They observed sample pretreatment by ethanol + US had the highest drying efficiency and highest bioactive content retention.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Silva¹,

Azoubel²,

Maciel³

2023

A Comprehensive Review of the Versatile Dehydration Processes

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The objective of this study was to evaluate the effect of ethanol and ultrasound as pretreatment to improve the convective drying of the BRS Vitória grape. The drying kinetics, rehydration, quality parameters, and phenolic compounds were evaluated. Before drying, grapes cv. BRS Vitória was ultrasound treated using two separate means, with ethanol (99.5% v/v) and distilled water. After pretreatment, the grapes were dried at 60°C and 0.1 m/s. The Logarithmic model provided a better prediction to describe the drying of grapes. Peleg’s model showed satisfactory adjustments to predict rehydration. Compared to the Control, pretreatment using the combination of ultrasound and ethanol decreased the drying time of the grapes by 61%. The pretreatments did not influence in quality parameters. In contrast, phenolic retention was observed in samples with ethanol. These results open new perspectives on the drying process and product quality by combining ethanol and ultrasound.

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Section: Total Phenolic Contentmentioning

confidence: 69%

Section: Introductionmentioning

confidence: 99%

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Silva¹,

Azoubel²,

Maciel³

2023

A Comprehensive Review of the Versatile Dehydration Processes

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show abstract

“…In the study conducted by Ren et al (2022) on the catalytic infrared drying of Chinese ginger (Zingiber officinale Roscoe), the authors also reported that ultrasound+ethanol pre-treatment not only accelerated the drying process but also resulted in a 32% increase in total phenolic content and 29% retention of total flavonoids compared to control samples (pre-treated only with ethanol).…”

Section: Influence Of Air Drying Temperature and Ultrasound+ethanol P...mentioning

confidence: 99%

Influence of drying with ultrasound+ethanol pre-treatment on the chemical composition of the essential oil from ripe fruits of S. terebinthifolius

Albuquerque,

Ribeiro,

Ávila

et al. 2024

Cad. Pedagógico

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The aim of this study was to evaluate the influence of different drying temperatures associated with ultrasound+ethanol pre-treatment on the chemical composition of the essential oil from ripe fruits of S. terebinthifolius. The experiments were conducted using a Central Composite Design, considering two factors within the following ranges: duration of ultrasound+ethanol pre-treatment from 0 to 12 minutes, drying air temperature from 40 to 80 °C. The essential oil was extracted by hydrodistillation, and its constituents were identified by gas chromatography-mass spectrometry (GC-MS). In the essential oil of S. terebinthifolius, five compounds were identified, accounting for over 80% of the total peak areas from the chromatographic analysis. Applying different pre-treatment times combining ultrasound and ethanol, along with different drying temperatures, resulted in qualitative changes in the chemical composition of the essential oil of S. terebinthifolius. The most satisfactory results were achieved at drying air temperatures of 50 °C and 70 °C, with shorter ultrasound+ethanol pre-treatment times. Additionally, it was observed that longer ultrasound+ethanol pre-treatment times (12 minutes) led to a reduction in the quality of the essential oil of S. terebinthifolius.

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“…HMT can improve the functional properties of rice, but it may result in the loss of heat‐sensitive bioactive compounds (Piecyk & Domian, 2021). Ethanol pretreatment promotes the release of bioactive but may require careful consideration of the concentration used (Ren et al, 2022). HHP, on the other hand, can have a positive impact on the structure and nutritional properties of rice but may require specialized equipment and a more complex process (Yuan et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)

Cited by 20 publications

References 35 publications

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Effects of Pretreatments with Ethanol and Ultrasound on Convective Drying of BRS Vitória Grapes

Influence of drying with ultrasound+ethanol pre-treatment on the chemical composition of the essential oil from ripe fruits of S. terebinthifolius

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

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