Dehydration of apple slices by sequential drying pretreatments and airborne ultrasound-assisted air drying: Study on mass transfer, profiles of phenolics and organic acids and PPO activity

Zhu, Rui; Jiang, Sirui; Li, Dandan; Law, Chung Lim; Ye, Han; Tao, Yang; Kiani, Hossein; Liu, Dongfeng

doi:10.1016/j.ifset.2021.102871

Cited by 30 publications

(13 citation statements)

References 61 publications

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“…after VD. It is believed that the thermal action of drying may weaken the affinity between phenolics and cell structure (cell wall), thus increasing the availability for the extraction and quantification of free phenolic compounds and making their contents higher than those in the fresh samples [ 48 ]. It should also be noted that hydroxycinnamic acids, such as chlorogenic acid, sinapic acid and caffeic acid, have a stronger ability to bind hydrogen ions, being able to contribute to protection from oxidation of some flavonoids during drying [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, the correlation analysis showed that a negative correlation between DPPH and the main phenolic acids, i.e., chlorogenic acid (−0.687), sinapic acid (−0.734) and caffeic acid (−0.598), whereas ORAC was positively correlated with these compounds (0.781, 0.818 and 0.725, respectively). Some studies have reported that these phenolic acids apparently can undergo some derivation reactions caused by thermal action and generate some new phenolics, which may specifically bind to the intermediate Maillard reaction products [ 38 , 48 ]. Therefore, we speculate that these compounds might be the main contributors to the antioxidant activity in the ORAC assay.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

et al. 2023

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In this study, vacuum drying (VD) was employed as an approach to protect the bioactive components of and produce dried broccoli powders with a high biological activity. To achieve these goals, the effects of temperature (at the five levels of 50, 60, 70, 80 and 90 °C) and constant vacuum pressure (10 kPa) were evaluated. The results show that, with the increasing temperature, the drying time decreased. Based on the statistical tests, the Brunauer–Emmett–Teller (BET) model was found to fit well to sorption isotherms, whereas the Midilli and Kucuk model fit well to the drying kinetics. VD has a significant impact on several proximate composition values. As compared with the fresh sample, VD significantly reduced the total phenol, flavonoid and glucosinolate contents. However, it was shown that VD at higher temperatures (80 and 90 °C) contributed to a better antioxidant potential of broccoli powder. In contrast, 50 °C led to a better antimicrobial and neuroprotective effects, presumably due to the formation of isothiocyanate (ITC). Overall, this study demonstrates that VD is a promising technique for the development of extracts from broccoli powders that could be used as natural preservatives or as a neuroprotective agent.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

et al. 2023

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“…Tis is thought to be due to the fact that air temperatures accelerate moisture difusion. In addition, Zhu et al [35] reported that the temperature rising intensifed the mobility of water molecules. Activation energy values were calculated as 10.56 kJ/mol and 14.70 kJ/mol for 1.5 mm and 5 mm sample thicknesses, respectively.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

Demiray

Yazar

Aktok

et al. 2023

Journal of Food Quality

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Dried fruit slices are important, healthy, and popular snacks and gain importance day by day due to their high nutritional content. In this context, this study mainly focused on the production of healthy apple chips snacks and the determination of degradation kinetics of antioxidant activity, total phenolic compounds, and color values of apple chip snacks during convective hot air drying at three different temperatures (45, 55, and 65°C) and sample thicknesses (1.5 and 5 ± 0.5 mm). The drying kinetics, desorption isotherms, activation energy, and half-life of the apple chip snack were also calculated. The Page and GAB models are the best models for the determination of the drying (>0.992) and desorption (>0.9979) behavior of apple snacks with the highest R2 values. The drying of all samples took place in the falling rate period. The Deff values increased depending on the increasing air temperature and slice thickness. The antioxidant activity, total phenolic compounds, and total color change of the 5 mm thick samples were degraded following the first-order reaction kinetics. The higher antioxidant activity, phenolic compounds, L∗ values, and lower half-life values were observed in conditions where the thickness (1.5 mm) and temperature (45°C) are low. The activation energy values calculated for the total phenolic compounds are higher than those calculated for the antioxidant activity. As a result, it can be concluded that apple chip snacks with high nutritional value can be produced by choosing low temperatures and slice thickness.

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“…Convective dehydration Regarding the applicability status of dehydration technology, we must say that ultrasound-assisted dehydration is mainly done at the laboratory level, which is used to study the dehydration kinetics and physicochemical, microbiological, structural, and rehydration characteristics of some foods [20]. Ultrasound-assisted dehydration systems are based on conventional dehydration techniques that are assisted by ultrasound waves resulting in different methods, such as ultrasoundassisted convective dehydration [21], ultrasound-assisted osmotic dehydration [22], ultrasound-assisted vacuum dehydration [23], and ultrasound-assisted freeze dehydration [24]. In ultrasound-assisted dehydration systems, ultrasound waves are used to increase the dehydration rates or decrease the dehydration temperature, since these waves strongly accelerate mass transfer maintaining food quality.…”

Section: Advantages Disadvantagesmentioning

confidence: 99%

Acoustic and Thermal Analysis of Food

Aguilar-Torres¹,

Jiménez-Ramírez²,

Jimenez-Garcia³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

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Exploring the food acoustic features can help to understand and effectively apply some preservation treatments that extend their expiration date. The food composition and properties are crucial issues in their acoustic behavior when stimulated with acoustic waves. If these waves are varied in frequency and intensity, the temperature of food could be affected facilitating the moisture removal or degrading its nutritional condition. Therefore, we presented a guide to determine and apply the most influential spectral component of ultrasound waves on apple and tomato when dehydrated in an ultrasound-assisted dehydration system. In this guide, applying the finite element method, we study, simulate, and analyze the acoustic and thermic behavior of apple and tomato inside a chamber when radiated with acoustic waves at (1 Hz, 1 MHz) by using up to three piezoelectric transducers. From the physical parameters defined in the simulation environment for apple and tomato, we find the relevant spectral components that can produce temperature changes in each food sample considering the radiation time and the food sample location. This work represents an analysis guide that allows for determining the best conditions for the acoustic radiation of foods, avoiding their structural and nutritional damage, and seeking the design of energy-efficient processes.

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Dehydration of apple slices by sequential drying pretreatments and airborne ultrasound-assisted air drying: Study on mass transfer, profiles of phenolics and organic acids and PPO activity

Cited by 30 publications

References 61 publications

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants

The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

Acoustic and Thermal Analysis of Food

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