Convective Drying with Ethanol Pre-treatment of Strawberry Enriched with Isomaltulose

Macedo, Leandro Levate; Corrêa, Jefferson Luiz Gomes; Araújo, Cintia da Silva; Vimercati, Wallaf Costa; Júnior, Irineu Petri

doi:10.1007/s11947-021-02710-2

Cited by 32 publications

(49 citation statements)

References 58 publications

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“…(2019) and Macêdo et al. (2021). Foam expansion depends on the foaming agent properties and concentration used in the formulation (Ng & Sulaiman, 2018).…”

Section: Resultsmentioning

confidence: 96%

“…(2012) and Macêdo et al. (2021). The final powder was stored in aluminum reseable bags at room temperature (25 ± 2°C) until further analysis.…”

Section: Methodsmentioning

confidence: 96%

“…Pretreatments applied before foam mat drying have been studied, aiming to accelerate the process of convective drying to reduce the time of exposure of the product to heated air (X. Wang et al., 2019). It has been reported that the addition of low‐boiling organic solvents (ethanol, acetic acid, and isopropanol) prior to foam mat drying results in shorter process time, consequently reducing the costs and environmental impacts of the process (Macedo, Corrêa, Araújo, et al., 2021; Macedo, Corrêa, Da Silva Araújo et al., 2021). Ethanol has been the most used solvent for presenting low toxicity, low cost, and for not leaving residues after foam mat drying (Cunha et al., 2020; Macedo, Corrêa, Araújo, et al., 2021; Rojas & Augusto, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Santos

Almeida

Medeiros

et al. 2022

Journal of Food Science

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The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25 min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5 m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6 × 102/min) and shorter processing time (270 min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased. Practical Application In this work, new information about the drying kinetics and mass transfer of the foam mat avocado pulp using ethanol as pretreatment is obtained. The results will contribute to the optimization production avocado foaming and powder. Ethanol pretreatment can represent an alternative to minimize the negative impacts on drying process and can be surely suggested as an industrial application.

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“…(2019) and Macêdo et al. (2021). Foam expansion depends on the foaming agent properties and concentration used in the formulation (Ng & Sulaiman, 2018).…”

Section: Resultsmentioning

confidence: 96%

“…(2012) and Macêdo et al. (2021). The final powder was stored in aluminum reseable bags at room temperature (25 ± 2°C) until further analysis.…”

Section: Methodsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Santos

Almeida

Medeiros

et al. 2022

Journal of Food Science

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show abstract

“…Strawberry is a nutritionally rich fruit given the presence of dietary fiber, minerals (calcium, copper, iron, magnesium, phosphorus, potassium, selenium, sodium, and zinc), vitamins (vitamin C, thiamin, riboflavin, niacin, pantothenic acid, and vitamin B6), and antioxidant compounds, such as anthocyanins (Basu et al, 2014; Bhat & Stamminger, 2015; Macedo, Corrêa, et al, 2021). These compounds contribute to the minimization of risks of the development of several diseases, such as cancer, cardiovascular, neurodegenerative, and other chronic pathologies (Bendokas et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Macedo

Corrêa

Araújo

et al. 2022

Food Processing Preservation

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Sucrose is the most commonly used solute in the osmotic dehydration (OD) of fruits. However, there is increasing interest in replacing it with other alternative sugars. Polyols are carbohydrates with low glycemic, insulinemic, and cariogenic indexes. Therefore, this work aimed to study the influence of the type of osmotic agent (sucrose, erythritol, or maltitol) and vacuum application on mass transfer and physical and nutritional changes in 10‐mm edge strawberry cubes. OD was performed with or without vacuum application during the first 20 min in a total process time of 300 min. Higher solid gain, water loss and weight reduction, and lower water activity and moisture content were observed by using erythritol solution. The vacuum application strengthened this behavior. The color of the samples was affected by factors. Osmotic processes reduced the total anthocyanin content (TAC), showing that leaching is an important qualitative flow during osmotic processes. Novelty impact statement Polyols showed good potential as an osmotic agent in the osmotic dehydration of strawberries and are a good alternative to the use of sucrose. Osmotic dehydration promoted a satisfactory impregnation of polyols in the strawberry, mainly with the application of vacuum, in which the mass exchange rates were increased. However, leaching was an important flow of anthocyanin loss from strawberries to the osmotic solution.

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“…The colorimetric parameters were determined by direct reading on the colorimeter (Konica Minolta, Spectrophotometer model CM-5) using color scale CIELab, with illuminant D65 and 10 • viewing angle. The parameters obtained were L* (lightness), a* (red and green), b* (yellow and blue), C* (chroma), and h • (hue angle) (Macedo, Corrêa, Araújo, Vimercati, & Júnior, 2021).…”

Section: Colormentioning

confidence: 99%

Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying

Vimercati

Araújo

Macedo

et al. 2022

Journal of Food Science

Self Cite

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Coffee silverskin is a coproduct that has a rich composition in bioactive compounds. However, most of these compounds are susceptible to the conditions used during food processing and storage. Encapsulation is a process of great interest to increase the stability of these bioactive compounds, and different methods can influence the final characteristics of the product. Therefore, this study aimed to evaluate the encapsulation methods by foam mat drying, spray drying and freeze‐drying for producing powder from coffee silverskin extracts. Density, porosity, overrun, and stability foam were evaluated and the physicochemical properties of powders, such as water activity, moisture, wettability, hygroscopicity, solubility, color, antioxidant activity, and total phenolic were determined. The optimal condition required for the feed mixture for foam formation was 7.6% gum arabic, 2% maltodextrin, and 10.4% egg albumin. All methods presented powders with desirable values of water activity, moisture content, and hygroscopicity, being considered stable for storage, and high content of bioactive compounds. Higher temperatures for foam mat drying produced powders with higher encapsulation efficiency (>77%) and longer wettability than lower temperatures (50 and 60°C). Therefore, this study verified that foam mat drying can be considered an efficient and promising method for encapsulating bioactive compounds from coffee silverskin extract. Practical Application Foam mat drying can be considered an alternative method to conventional encapsulation by spray drying and freeze‐drying. This method is simple, inexpensive, and generates high‐quality products. Optimization of foam properties is necessary to ensure successful drying.

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Convective Drying with Ethanol Pre-treatment of Strawberry Enriched with Isomaltulose

Cited by 32 publications

References 58 publications

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying

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