Effect of expansion by “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea

Mrad, Rachelle; Rouphael, Mirna; Maroun, Richard G.; Louka, Nicolas

doi:10.1016/j.lwt.2014.07.026

Cited by 21 publications

(8 citation statements)

References 20 publications

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“…In fact, one of the parameters that is measured in IVDV is how much the process affects the loss of polyphenols. It has been found that under certain values of pressure and moisture content, massive loss of polyphenols can be avoided [ 152 ]. In addition, the seed texture, far from being hard, becomes processable.…”

Section: Mechanical Force Methodsmentioning

confidence: 99%

Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

Luna

Ramírez-Garza

Saldivar

2020

The Scientific World Journal

158

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The flavonoids are compounds synthesized by plants, and they have properties such as antioxidant, anticancer, anti-inflammatory, and antibacterial, among others. One of the most important bioactive properties of flavonoids is their antioxidant effect. Synthetic antioxidants have side toxic effects whilst natural antioxidants, such as flavonoids from natural sources, have relatively low toxicity. Therefore, it is important to incorporate flavonoids derived from natural sources in several products such as foods, cosmetics, and drugs. For this reason, there is currently a need to extract flavonoids from plant resources. In this review are described the most important parameters involved in the extraction of flavonoids by unconventional methods such as ultrasound, pressurized liquid extraction, mechanochemical, high hydrostatic pressure, supercritical fluid, negative pressure cavitation, intensification of vaporization by decompression to the vacuum, microwave, infrared, pulsed electric field, high-voltage electrical discharges, and enzyme-assisted extraction. There are no unified operation conditions to achieve high yields and purity. Notwithstanding, progress has been achieved in the development of more advanced and environmentally friendly methods of extraction. Although in literature are found important advances, a complete understanding of the extraction process in each of the unconventional techniques is needed to determine the thermodynamic and kinetic mechanisms that govern each of the techniques.

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Section: Mechanical Force Methodsmentioning

confidence: 99%

Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

Luna

Ramírez-Garza

Saldivar

2020

The Scientific World Journal

158

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“… Time‐Pressure Patterns of an IVDV Processing Cycle (Mrad et al . ) (a) Sample in treatment chamber at atmospheric pressure. (b) Establishment of the vacuum within the treatment chamber (∼0.1 s).…”

Section: Methodsmentioning

confidence: 99%

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

Mrad

Rammouz

Maroun

et al. 2015

Journal of Food Quality

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Intensification of vaporization by decompression to the vacuum was applied on Australian chickpea as a pretreatment for roasting. The aim was to obtain crunchy roasted chickpeas having good expansion and nice color without loss of polyphenols. The study was realized in function of three experimental parameters: initial water content (W), steam pressure (P) and processing time (t). Using response surface methodology, the effects of these parameters were studied along with their interactions after roasting. Results were confirmed by sensory analysis. W was found to favor expansion, decrease the crunchiness and increase browning of the final product. P and t expanded the product, liberated polyphenols and increased the crunchiness and the browning. Optimization was conducted in order to prepare a final product having a compromise between phenolic content, appearance, texture and color. The optimum was reached for: W = 37%, P = 6.8 bar and t = 23 s. PRACTICAL APPLICATIONSChickpea is a legume known worldwide and consumed as a snack product after roasting. However, the hard texture of chickpea requires a special texturizing pretreatment before roasting. Preliminary experiments have shown that structure expansion of chickpea reduced the roasting time and improved textural characteristics of the grains after roasting. Vaporization by decompression to the vacuum (IVDV) is a new expansion technique, distinguished by its capacity to preserve the nutritional and organoleptic quality and improve texture in order to get better quality of snack products. This is due to two important factors: important pressure denivelation, which reduces temperature and heat processing time, and the rapid cooling that the product undergoes directly after processing. Based on a scale-up study on our pilot reactor, the society "Al-Kazzi," which financed this study, is building a reactor of industrial size in order to produce chickpea (as well as other snacks) expanded by IVDV.

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“…The a* and b* values of the AD-EPD dried pear chips were higher than that of the FD-, ID-, MD-and VD-EPD dried chips. Increases in a* and b* values, together with a decrease in L* value, are indicative of chemical browning reactions (Mrad et al 2014b). Actually, appealing white yellow appearances were observed in the FD-, ID-, MD-and VD-EPD dried product, but the AD-EPD dried product showed an unpleasant light-brown appearance.…”

Section: Color Analysismentioning

confidence: 99%

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

Zhou

et al. 2015

Journal of Food Processing and Preservation

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The impacts of hot air drying (AD), freeze drying (FD), infrared drying, microwave drying and vacuum drying as pre-drying methods for explosion puffing drying (EPD), on the qualities of pear chips were studied. The lowest total color differences were found in the FD and FD-EPD dried pear chips (ΔE 10.7 and 9.78, respectively). Substantial volume expansion (7.4%) was only observed in the FD-EPD dried chips, which was in line with its expanded porous microstructures. The FD-EPD dried pear chips exhibited a relatively low hardness (26.1 N) and the highest crispness (36.5), indicating a crispier texture. The FD-EPD dried pear chips showed the second fastest rehydration rate. Sensory analysis suggested that, compared with conventional AD pre-drying, FD pre-drying dramatically improved the overall quality of pear chips. In conclusion, FD-EPD could be used as a competitive drying method for obtaining high-quality fruit chips or processing valuable material. PRACTICAL APPLICATIONSFruit chips, as a healthy snack, have become increasingly popular in the diet of modern consumers. Among many fruit chip production technologies, explosion puffing drying (EPD) is an efficient technology with unique advantages on super crispy texture. Generally, prior to EPD drying, hot air drying (AD) is used as a pre-dying treatment for reducing the moisture content of a raw material. However, severe shrinkage, nutritional degradation and color deterioration often occur during AD pre-drying stage. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different pre-drying process on qualities of pear chips. The data shown would provide scientific rationales for obtaining high-quality fruit chips or processing valuable material.

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Effect of expansion by “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea

Cited by 21 publications

References 20 publications

Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

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