Dehydration–rehydration vegetables: Evaluation and future challenges

Wang, Bixiang; Jia, Yuanlong; Li, Yue; Wang, Zhitong; Wen, Liankui; He, Yang; Xu, Xiuying

doi:10.1016/j.fochx.2023.100935

Cited by 7 publications

(5 citation statements)

References 100 publications

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“…Given the long period of raw material exposure to high temperatures, air drying caused permanent changes in the material's structure, thereby reducing its capability for water re-absorption. In turn, due to the pro-cess specificity, freeze-drying results in a highly porous final product exhibiting a higher rehydration capability [36,37]. When analyzed immediately after drying, the freeze-dried vegetables exhibited a higher water absorption capacity than those obtained upon air drying (Figure 1b), consistent with other authors' findings [36,38].…”

Section: Physical Propertiessupporting

confidence: 85%

Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables

Gębczyński,

Tabaszewska,

Kur

et al. 2024

Molecules

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This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2–4 °C, 18–22 °C) applied to two legume species: green beans and green peas. The raw and dried materials were determined for selected physical parameters typical of dried vegetables, contents of bioactive components (vitamin C and E, total chlorophyll, total carotenoids, β-carotene, and total polyphenols), antioxidative activity against the DPPH radical, and sensory attributes (overall quality and profiles of color, texture, and palatability). Green beans had a significantly higher content of bioactive components compared to peas. Freeze-drying and cold storage conditions facilitated better retention of these compounds, i.e., by 9–39% and 3–11%, respectively. After 12 months of storage, higher retention of bioactive components, except for total chlorophyll, was determined in peas regardless of the drying method, i.e., by 38–75% in the freeze-dried product and 30–77% in the air-dried product, compared to the raw material.

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Section: Physical Propertiessupporting

confidence: 85%

Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables

Gębczyński,

Tabaszewska,

Kur

et al. 2024

Molecules

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“…Wetting‐enabled‐transfer (WET), as an intelligent strategy to fabricate precise patterns on flat or curved surfaces, [ 16 ] generally changes the interfacial properties of 2D materials. In this work, we develop a 3D‐WET strategy, enabling the transfer of organogel and hydrogel into an integrated self‐pumping organohydrogel dressing (SPD).…”

Section: Resultsmentioning

confidence: 99%

A Viscous‐Biofluid Self‐Pumping Organohydrogel Dressing to Accelerate Diabetic Wound Healing

Xiao,

Wan,

Shi

et al. 2024

Advanced Materials

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Viscous biofluids on wounds challenge conventional “water‐absorbing” wound dressings in efficient drainage due to their poor fluidity, generally causing prolonged inflammation, anti‐angiogenesis, and delayed wound closure. Herein, we report that a self‐pumping organohydrogel dressing (SPD) with aligned hydrated hydrogel channels, prepared by a three‐dimensional‐templated wetting‐enabled‐transfer (3D‐WET) polymerization process, can efficiently drain viscous fluids and accelerate diabetic wound healing. The asymmetric wettability of the hydrophobic‐hydrophilic layers and aligned hydrated hydrogel channels enable unidirectional and efficient drainage of viscous fluids away from the wounds, preventing their overhydration and inflammatory stimulation. The organogel layer can adhere onto the skin around the wounds but can be easily detached from the wet wound area, avoiding secondary trauma to the newly‐formed tissues. Taking a diabetic rat model as an example, the SPD can significantly downregulate the inflammation response by ∼70.8%, enhance the dermal remodeling by ∼14.3%, and shorten wound closure time by about 1/3 compared with the commercial dressing (3M, TegadermTM hydrocolloid thin dressing). This study sheds light on the development of the next generation of functional dressings for chronic wounds involving viscous biofluids.This article is protected by copyright. All rights reserved

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“…After hydration, it is an addition to various types of dishes. To obtain a finished product with the required quality parameters, various types of preliminary treatments and various processing parameters are analyzed [7,10].…”

Section: Introductionmentioning

confidence: 99%

Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method

Nowacka,

Rybak,

Trusinska

et al. 2024

Applied Sciences

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Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose of this study was to determine the influence of ultrasound pretreatment on the beetroot infrared–hot air drying process and the functional properties of the obtained product. In this study, there were two used frequencies—21 and 35 kHz—and three different periods of time—10, 20, and 30 min. Since beetroots are usually subjected to thermal treatment, another aim was to examine the influence of blanching and soaking on the beetroot tissue properties in order to compare traditional and ultrasound-treated methods. As a result of this study, it was found that ultrasound pretreatment changed the dry matter content, water activity, thickness of the tissue, total color difference, and contents of betanin pigments in the beetroot. It was revealed that the drying process is shorter after ultrasound pretreatment using a 21 kHz frequency. Drying tissue exposed to ultrasounds showed a significant increase in the L* parameter; however, the decrease in the a* parameter was caused by a reduced content of betalain pigments. Taking into consideration parameters important from a technological point of view, it was found that the best condition for beetroot pretreatment is 20 min treatment, regardless of the frequency used.

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Dehydration–rehydration vegetables: Evaluation and future challenges

Cited by 7 publications

References 100 publications

Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables

Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables

A Viscous‐Biofluid Self‐Pumping Organohydrogel Dressing to Accelerate Diabetic Wound Healing

Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method

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