Effect of Carbonic Maceration Pre-treatment on Drying Kinetics of Chilli (Capsicum annuum L.) Flesh and Quality of Dried Product

Liu, Lijun; Wang, Yuxin; Zhao, Dandan; An, Kejing; Ding, Shenghua; Wang, Zhengfu

doi:10.1007/s11947-014-1253-6

Cited by 25 publications

(33 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to Gunes et al (), the CM results involve a cytoplasm pH decrease, explosive cell rupture, modification of a cell's membrane, inactivation of key enzymes and extraction of intracellular substances. A reduction in degree of polymerization as well as in degree of methyl and acetate esterification in solid matrix releases some bound water into free water and enhances the moisture permeability in the plant tissue (Liu et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Thus, the BI parameters supported the change of L * and Δ E results which were indicated the limited browning and color change occurred in CM treated samples compared to control groups. Smaller BI of CM treated tomatoes compared to control one could again be attributed to the reduction appeared in drying time and inhibition of browning pigments formation due to possible degradation of glucose to some acid derivate compounds (Liu et al, ) as a result of CM pretreatment before drying.…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, severe contamination cannot be ignored in the case of sun drying since the drying material is directly exposed to the environment. With regard to hot air drying, high energy consumption is unavoidable (Liu et al, ; Ural, ), although the process is simple and investment cost is low. To overcome these problems, different drying methods have been developed and used alone or in combination.…”

Section: Introductionmentioning

confidence: 99%

“…The technique named carbonic maceration (CM) was invented by Flanzy et al () for use in process of wine production in order to shorten processing time and generate a unique body and aroma to final product. CM technique has been also used in cabernet, grape juice and sugar production (Alinia, Zabihi, Esmaeilzadeh, & Kalajahi, ; Gunes, Blum, & Hotchkiss, ) and finally studied as a pretreatment method before drying process to shorten drying time of raisins (Wang et al, ) and chili peppers (Liu et al, ). Achieving a drying process in a short time is a result of CM pretreatment depending on some chemical reactions appeared in plant tissue (Gunes et al, ).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment

Turgut

Küçüköner

Karacabey

2017

J Food Process Preserv

View full text Add to dashboard Cite

Effects of carbonic maceration (CM) on drying kinetics and some quality characteristics of dried tomato slices were evaluated. The response surface methodology was used to optimize CM pretreatment (temperature, CO2 pressure, time) for drying time (DT) and effective diffusivity (Deff). Drying process was accelerated by CM applied before conventional drying compared to control samples dried without CM pretreatment. DT and Deff were significantly affected by treatment conditions. CM significantly increased some color parameters (L*, a*, b*, and C*) but decreased total color change and browning index compared to control samples. Significant increments in water activity and titratable acidity were observed in CM treated samples, but textural properties were lower than control one. No significant differences were observed in pH, ascorbic acid content and a*/b* color parameter. Briefly, the CM was an effective pretreatment which could be applied before drying to improve drying characteristics. Practical applications One of the forms used by consumers and manufacturers is the dried tomato slices widely produced by a method of convectional hot air drying. However, the long drying time due in part to the structural characteristics of tomato skin may cause drastic changes in sensorial attributes such as flavor, color, and texture as well as physical properties and nutritional content of tomato. Carbonic maceration and its effects on drying characteristics were investigated in this regard. Results revealed high potential to provide improvement in drying characteristics such as drying time and effective diffusivity. Reduction in drying time by carbonic maceration is an economic advantage. Additionally, some quality parameters of tomato including color, texture, physical properties and ascorbic acid content were also investigated and results are found to be promising for the dried food stuff manufacturers.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment

Turgut

Küçüköner

Karacabey

2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Drying pretreatment aimed to enhance the drying kinetics, retain the nutritional and physical quality of product, and preserve volatile compound [24,25]. In this case, various methods of drying pretreatment were conducted that involved blanching, osmotic dehydration and chemical pretreatment and combi- nation of these methods.…”

Section: Drying Pretreatment Of Red Chili Peppermentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

View full text Add to dashboard Cite

Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

show abstract

Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles

Tang

et al. 2019

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

The effects of pulsed vacuum osmotic dehydration (PVOD) and ultrasound osmotic dehydration (USOD) on drying characteristics and quality attributes of ginger were investigated. PVOD was subjected to pulsed vacuum at 13 kPa for 30 min, and USOD was subjected to ultrasound with the frequency of 40 kHz for 30 min. After PVOD and USOD treatments, the samples were then dried at intermittent microwave & air‐drying oven with an output of 700 W and temperature of 60°C to the final moisture content of 0.12 g water/g d.w. The results showed PVOD and USOD treatments could improve the total phenolic contents by −1.8% to 16.4%, total flavonoid content by 7.7%–18.7%, DPPH radical scavenging by 9.5%–12.2%, and ABTS+ antioxidant activity by 17.8%–27.4%, although they prolonged the later stages drying of ginger. Besides, the PVOD‐ and USOD‐pretreated dried samples had less brownings than the untreated‐dried samples which could be attributed to the inactivation of polyphenol oxidase (PPO) and peroxidase (POD). The PPO activity was significantly reduced in the PVOD and USOD ginger, whereas POD activity was decreased in USOD ginger but increased in PVOD ginger. Moreover, PVOD pretreatment also led to a better preservation of volatile profiles and cell structure than USOD treatment. Therefore, both PVOD and USOD are effective pretreatments for drying of ginger.

show abstract

Effect of Carbonic Maceration Pre-treatment on Drying Kinetics of Chilli (Capsicum annuum L.) Flesh and Quality of Dried Product

Cited by 25 publications

References 41 publications

Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment

Improvements in drying characteristics and quality parameters of tomato by carbonic maceration pretreatment

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles

Contact Info

Product

Resources

About