Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat

Dimakopoulou-Papazoglou, Dafni; Katsanidis, Eugenios

doi:10.1007/s11947-017-1973-5

Cited by 25 publications

(11 citation statements)

References 51 publications

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“…Liquid smoke is a smoke flavouring food ingredient that can increase the food shelf life (Dimakopoulou-Papazoglou & Katsanidis, 2017). Compared with traditional food smoking, food treatment with liquid smoke is fast, safe and environmental-friendly (Arvanitoyannis & Kotsanopoulos, 2012;Šimko, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring

Xin

Essien

Dell

et al. 2022

Food Bioprocess Technol

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Transforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to smoke powder by spray-drying or freeze-drying processes. Both drying processes effectively retained the bioactive compounds in the powder encapsulates with retention efficiencies up to 80%. The bioactive capacities were approximately two times higher than liquid smoke. Spray-drying did not induce thermal damage to the bioactive compounds, and the dominant compounds were retained in the powders. Gas chromatography–mass spectrometry and principal component analysis indicated that the chemical composition was not significantly changed after both drying methods, but small molecular carbonyls, furans and phenols were partially lost. The spray-dried particles had a spherical shape, while freeze-dried particles had irregular shapes because of different powder preparation methods. The particle size of spray-dried powders was in the range of 6.3 to 6.9 µm, while the value for freeze-dried powders was decreased from 580.4 to 134.7 µm by increasing the maltodextrin concentration. The freeze-dried powders performed better in terms of flowability and cohesiveness because of their relatively high density and large particle size. This study revealed that both encapsulation methods could efficiently prepare smoke powder. Spray-drying process would be suitable for large-scale production, while freeze-drying could be used to optimize the encapsulation efficiency of bioactive compounds.

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Section: Introductionmentioning

confidence: 99%

Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring

Xin

Essien

Dell

et al. 2022

Food Bioprocess Technol

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“…The change in tristimulus color coordinate (ΔΕ*) was measured with a colorimeter (HunterLab, Reston, Virginia, USA) over a month's storage period. Here: ΔΕ* = [(ΔL*) 2 + (Δa*) 2 + (Δb*) 2 ] 1/2 , where ΔL*, Δa*, and Δb* are the differences between the colour coordinates . The CIE L*, a* and b* values were determined as indicators of lightness, redness and yellowness, respectively.…”

Section: Methodsmentioning

confidence: 99%

Natural food colorants derived from onion wastes: Application in a yoghurt product

et al. 2018

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The valorization of onion (Allium cepa) solid wastes, a 450,000 tonnes/year waste in Europe, by a green extraction method is presented. Polyphenols of onion solid wastes were extracted using eco-friendly solvents, such as water and glycerol. The 2-hydroxypropyl-β-cyclodextrin was also used as a co-solvent for the augmentation of the extraction yield. The process has been optimized by implementing a central composite face centered design of experiments, with two replicates in the central point, taking into consideration the following independent variables: glycerol concentration, cyclodextrin concentration and temperature. The assessment of the extraction model was based on two responses: the total pigment yield and the antiradical capacity. LC-MS analysis was also employed in order to identify polyphenols and colourants of the obtained extracts. The main polyphenols found were quercetin and quercetin derivatives and the main colourant was cyanidin 3-O-glucoside. The extract was also tested as a food colourant in a yoghurt matrix. The onion leaf extract was found to be a stable natural colourant and could be utilized as an alternative ingredient to synthetic coloring agents. This article is protected by copyright. All rights reserved.

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“…emilimi için uygulanan ve termal olmayan, kısmi kurutma işlemidir. Ozmotik dehidrasyon sırasında, gıda, konsantre hipertonik çözeltilere daldırılmakta ve gıda ile çözelti arasındaki ozmotik basınç farkından dolayı, su gıdadan dışarıya çıkmaktadır (Cath ve ark., 2006;Dimakopoulou-Papazoglou & Katsanidis, 2017). İşlem görecek gıda materyali, hipertonik ozmotik çözeltiye daldırıldığında, üst tabakadaki hücreler ile hipertonik çözeltinin birbiriyle temas etmesiyle aralarındaki konsantrasyon farkı nedeniyle, hücre su kaybetmeye ve küçülmeye başlamaktadır.…”

Section: Ozmotikunclassified

Et ve Et Ürünlerine Uygulanan Ozmotik Dehidrasyon İşleminin Önemi

Kamiloğlu¹,

Kutlu²,

Elbir³

2021

European Journal of Science and Technology

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ÖzOzmotik dehidrasyon, gıda ürünlerinde suyun uzaklaştırılması, aynı zamanda çeşitli çözünen maddelerin (tuz, şeker vb.) emilimi için uygulanan ve termal olmayan, kısmi kurutma işlemidir. Ozmotik dehidrasyon işleminde, daha düşük su aktivitesine sahip bir son ürün elde etmek için, gıda materyali yüksek konsantrasyonda bir çözeltiye daldırılmaktadır. Fakat bu yöntem ile çok düşük su aktivitesine sahip son ürünler elde edilemediğinden, ön işlem olarak uygulanmaktadır. Kurutma öncesi uygulanan ozmotik dehidrasyon işlemi ile üründeki su kaybı daha kısa sürede gerçekleşmektedir. Ozmotik dehidrasyonda gerçekleşen kütle transferi mekanizması ve son ürünün kalitesi üzerinde en etkili faktörlere, ozmotik ajan çeşidi, konsantrasyonu, işlem sıcaklığı, süresi ve örnek/çözelti oranı örnek verilebilmektedir. Ozmotik dehidrasyonda kullanılan düşük işlem sıcaklığı, gıda ürünlerindeki renk-aroma kaybı ve oluşabilecek enzimatik reaksiyonları engellemekte; ürünlerin fonksiyonel, besinsel ve duyusal özelliklerine katkıda bulunmaktadır. Ayrıca oldukça ekonomik bir işlem olması ve insan sağlığı açısından herhangi bir olumsuzluk teşkil etmemesi de yöntemi avantajlı hale getirmektedir. Bu derlemede, ozmotik dehidrasyon prosesinin, etlerin işlenmesinde bir ön işlem olarak kullanımının, ürünün kalite karakteristikleri üzerine etkilerine yer verilmiştir. Çeşitli etlerde (tavuk, domuz, sığır, kuzu, deve kuşu eti ve çok çeşitli su ürünleri) kullanılan ozmotik dehidrasyonun, ürünlerin renk ve duyusal özellikleri ile raf ömrü gibi birçok kalite parametresini geliştirdiği belirlenmiştir. Belirli ozmotik ajanlar kullanımı ile daha iyi tektürel özelliklere sahip kurutulmuş etler elde edilmiştir. Etlerin etkin kurutulmasında, ozmotik dehidrasyon işleminin ultrases veya yüksek basınç gibi uygulamalarla birlikte kullanımı da önerilmektedir. Ayrıca konvektif kurutma öncesinde kullanılan ozmotik dehidrasyon işleminin, etin kuruma süresini önemli derecede azalttığı da belirlenmiştir.

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Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat

Cited by 25 publications

References 51 publications

Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring

Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring

Natural food colorants derived from onion wastes: Application in a yoghurt product

Et ve Et Ürünlerine Uygulanan Ozmotik Dehidrasyon İşleminin Önemi

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