Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree

Ozcelik, M.; Heigl, A.; Kulozik, Ulrich; Ambros, S.

doi:10.1016/j.ifset.2019.102183

Cited by 45 publications

(45 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This may be related to the blueberry cultivar used in the experiment. Similarly, anthocyanin retention (50-80%) reported elsewhere (Ozcelik et al 2019) in freeze-dried raspberry puree using maltodextrin and potato protein was less superior to values observed in this study.…”

Section: Color Propertiessupporting

confidence: 53%

Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

Darniadi

Ifie

Luna

et al. 2020

Food Bioprocess Technol

View full text Add to dashboard Cite

This study aimed to evaluate the effect of pure protein compounds and trehalose incorporated into blueberry juice for foam-mat freeze-drying on the foam and powder properties. Foam-mat freeze-drying (FMFD) of blueberry juice was tested at -55 °C for 24 h. Matrices used were trehalose + β-lactoglobulin (T3BL1) and trehalose + bovine serum albumin (T3A1) and compared to maltodextrin + whey protein isolate (M3W1). Physicochemical properties of foam and powder e.g. foam stability, foam density, moisture, rehydration time, colour, particle morphology, total phenolic, and anthocyanins (total and individuals) were investigated. T3BL1 and T3A1 had more stable foam than M3W1. However, overrun of T3BL1 and T3A1 foamed were inferior to M3W1 sample. M3W1 sample recovered 79% powder (dry weight) and were superior to others. Rehydration time of powdered T3BL1 and T3A1, with bulk densities of 0.55-0.60 g cm -3 , were the fastest (34-36 s). The blueberry powders of M3W1 showed more irregular particle size and shape, whilst the samples with pure proteins generated particles of more uniform size with obvious pores. T3BL1 and T3A1 showed less redness (a*) values than M3W1 product.All samples were considered as pure red due to hue values < 90. M3W1 was superior in total phenolic content (TPC) and total monomeric anthocyanins (TMA) compared to both samples made with trehalose + β-lactoglobulin and trehalose bovine serum albumin. Delphinidin-3-glucoside (Del3Gl) concentration was found to be higher in M3W1. Also, M3W1 had higher Cyanidin-3-glucoside (Cyn3Gl) and malvidin-3-glucoside (Mal3Gl) concentration. M3W1 also prevented the degradation of these bioactive compounds better than the other FMFD samples. The use of pure proteins and trehalose as matrices in the FMFD process had little advantage compared to maltodextrin/whey protein isolate. Thus, maltodextrin/whey protein isolate seems an ideal matrix for the manufacture of FMFD blueberry.

show abstract

Section: Color Propertiessupporting

confidence: 53%

Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

Darniadi

Ifie

Luna

et al. 2020

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…This led to improved efficiency and decreased energy consumption during the process [12]. The impact of microwave-assisted freeze drying on important quality parameters of the dried fruit foam like the retention of micronutrients, ascorbic acid and anthocyanins as well as texture and colour was shown to be comparable to conventional freeze drying [14].…”

Section: Introductionmentioning

confidence: 94%

“…Raspberry pulp and foams were prepared as detailed previously [12][13][14]33]. In brief, frozen raspberries were thawed at room temperature and seedless raspberry pulp puree was produced using a food mill (GEFU GmbH, Eslohe, Germany) with perforated disks and mesh sizes of 3, 2 and 1 mm.…”

Section: Raspberry Pulp and Foam Preparationmentioning

confidence: 99%

“…Ozcelik et al applied microwave-assisted freeze drying to foams produced from raspberry (Rubus idaeus) fruit pulp and compared drying behaviour and product characteristics to the conventional freeze-drying process [12][13][14]. By incorporation of microwave energy to the freeze-drying process, the drying time could be drastically decreased.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Processing of raspberries to dried fruit foam: impact on major odorants

Lang

Ozcelik

Kulozik

et al. 2020

Eur Food Res Technol

View full text Add to dashboard Cite

Application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from raspberry fruits by solvent extraction and solvent-assisted flavour evaporation (SAFE) resulted in 40 odour-active compounds with flavour dilution (FD) factors between 1 and 4096. Among the most potent odorants were violet-like smelling β-ionone (FD factor 4096), fruity smelling methyl 3-methylbutanoate (1024), baked-apple-like smelling β-damascenone (1024), raspberry-like smelling raspberry ketone (128), and floral, raspberry-like smelling α-ionone (64). These five odorants were subsequently monitored during processing of raspberry fruits to freeze-dried fruit foam. Major losses occurred during separation of the pulp from the seeds and during the final freeze-drying step. It was shown that the pulp fraction directly adherent to the seeds contained higher odorant concentrations than the outer parts of the pulp, thus losses associated with the removal of the seeds can be minimised by increasing the efficiency of the separation. Losses associated with the freeze-drying process could be reduced using microwave-assisted freeze drying instead of conventional freeze drying. Higher amounts of potato protein and maltodextrin used as foaming agent and foam stabiliser, respectively, reduced the odorant recoveries in the dried foams. Only a small part of the odorants not recovered in the dried fruit foams was found in the condensate.

show abstract

“…FD is one of the preservation methods used in the food industry to maintain or improve the quality of foodstuffs, in which moisture is removed by sublimation at a low temperature so as to preserve the thermo‐sensitive components of the final product (Feng et al., 2020). Unfortunately, low drying efficiency and high energy consumption extremely limits its application scope in food processing (Ozcelik et al., 2019; Parniakov et al., 2016). However, the advantages of microwave vacuum concentration (MVC) technology may compensate the weakness of FD with high efficiency and energy utilization (Zielinska et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying

Zhao

Zhang

Zhu

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

To enrich the berry product variety and improve the edible quality of blue honeysuckle berry (BHB), on the basis of determining the mixture recipe of the BHB pulp, fructose, and yoghurt (BHBY), the combined technology of microwave vacuum concentration (MVC) and freeze‐drying (FD) was proposed to produce novel BHBY snack. The results showed that the highest retention rate of anthocyanin content was 94.83% under a vacuum pressure of −0.05 MPa and a temperature of 50°C. The optimal FD parameters for the concentrated BHBY were determined as critical moisture content of 1.89 g/g (dry basis), material thickness of 13 mm, and desorption temperature of 36.9°C with a snack of hardness of 1,943.9 g, brittleness of 604 peaks, L* value of 36.7, and a* value of 20.7. The final BHBY snack presents acceptable taste with crispy texture and desired color. The developed processing technology is feasible for BHB snack. Practical applications This work developed a novel BHB snack by the application of MVC followed by FD technology and optimized the processing technology to achieve the desired product with high drying efficiency, preferable texture taste, and considerable retention of anthocyanin content. The recipe of BHBY and the processing technology proposed was beneficial for improving the edible quality of BHB. Further, it may provide guidance for the development of novel snack and deep processing of berry fruits like BHB.

show abstract

Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree

Cited by 45 publications

References 44 publications

Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

Processing of raspberries to dried fruit foam: impact on major odorants

Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying

Contact Info

Product

Resources

About