Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

Abstract

The article presented conducts the research of infrared radiation power effect on the colour and surface changes of peach slices coated with basil seeds gum (BSG) and xanthan gum during drying. The colour indices include redness (a*), yellowness (b*), lightness (L*), and total colour difference (∆E), which were used for the purposes of colour change calculation. As the IR radiation power increased from 150 W to 375 W, the average values of L*, a* and b* of uncoated and coated peach slices decreased from 67.45 to 65.41; 7.95 to 5.89; and 49.21 to 38.52, respectively. The lowest ∆E and surface change values were observed in peach samples coated with BSG. The modelling results showed that the MMF model was the best model to describe the total colour difference of uncoated and coated peach slices (the average correlation coefficient was equal to 0.991 and the average standard error was equal to 1.791). The surface area change (%) of uncoated and coated peach slices increased with the progression of drying time, but the rate of changes was lower for the coated peach slices with BSG. The current research indicated that BSG coating has the potential to improve surface colour and appearance quality of dried peach slices.

Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

“…In this study, the power, quadratic, and sigmoidal models (Gompertz relation, logistic model, Richards model, MMF (Morgan‐Mercer‐Flodin) model, and Weibull model) were selected to characterize the color changes intensity within the frying process of uncoated‐control and coated potato strips with Balangu seeds, Basil seeds, Wild sage seeds, and xanthan gums (Hyams, 1997 ; Salehi, 2019 ; Salehi & Satorabi, 2021 ).…”

The effect of pretreatments on the drying of persimmon with infrared energy

“…These pretreatments can be applied individually or in combinations (López‐Ortiz et al, 2021). In the literature, many studies show the effects of edible coating applications before drying and drying methods on drying and quality characteristics (Salehi & Inanloodoghouz, 2023; Salehi & Satorabi, 2021). However, very little is currently known about the effect of edible coating pretreatments and infrared drying on persimmon's drying parameters and quality characteristics.…”

Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review

“…Earlier research approaches content that thermal food processing methods for instance, drying, roasting, boiling and frying ( Cai et al., 2016 ; Zhang et al., 2016 , 2018 ; Lamberti et al., 2021 ; Amini et al., 2021 ) provide adequate food safety and quality; however, they are dramatically influencing the physical, nutritional and sensory characteristics of food product along with generation of harmful uncontrollable by-products ( Pi et al., 2021 ; Bisht et al., 2021 ). These methods, for example, can result in vitamin or bioactive ingredient loss, protein denaturation, lipid oxidation, colour, flavour, or textural changes of food product ( Salehi and Satorabi, 2021 ).…”