Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato

Siriamornpun, Sirithon; Ratseewo, Jiranan; Kaewseejan, Niwat; Meeso, Naret

doi:10.1039/c4ra16927a

Cited by 21 publications

(16 citation statements)

References 47 publications

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“…Our results are in agreement with previous studies of Siriamornpun et al. (), who revealed that TFC of tomato and papaya were significantly lower during the OD treatment and drying processes. The outcomes from our findings may be ascribed to the degradation of certain bioactive compounds in ginger tissues during the OD treatment that leads to a reduction in the biological activity of the dried products.…”

Section: Resultssupporting

confidence: 94%

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Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

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This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant properties (ABTS and DPPH); total phenolic content; total flavonoids content; and 4‐, 6‐, 8‐, and 10‐gingerol and 6‐shogaol levels. The physical properties compared were weight loss, rehydration ratio (RR), texture, and drying kinetics. Results revealed that OS pretreatment led to a higher preservation of the chemical properties with the Ghana‐sourced ginger exhibiting the highest values. The OS‐treated samples obtained the highest weight losses and RRs, but the RR was higher in the Chinese ginger. OS pretreatment also gave the lowest textural value with the China‐sourced samples exhibiting the lowest firmness. Weibull model best fitted the experimental results (R2 > 0.99). Practical Application Ginger remains among the most notable medicinal spices worldwide. It is used as a raw material for the pharmaceutical, beverage, cosmetics, and the food industries. Long‐term storage of ginger is one of paramount importance, hence any pretreatment that reduces its moisture content and lessens its drying time but preserves its quality is ideal. In this study, we report the effect of different nonthermal pretreatments, osmosonication, osmotic dehydration, and ultrasound on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The present findings will offer more information in the selection of the best pretreatment technique for drying ginger.

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Section: Resultssupporting

confidence: 94%

“…() revealed that OD pretreatment preserved the texture and nutritional content of sweet potato. The process of OD has also been applied as a pretreatment preceding drying of mushroom (Tolera & Abera, ), garlic (Chenlo, Pacios, Mayor, Vázquez, & Moreira, ), tomato, and papaya (Siriamornpun, Ratseewo, Kaewseejan, & Meeso, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

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“…Oladejo et al ., revealed that OD pretreatment preserved the texture and nutritional content of sweet potato. The process of OD has also been applied as a pretreatment preceding drying of mushroom, garlic, tomato and papaya . This pretreatment method can be used to prevent or reduce browning.…”

Section: Introductionmentioning

confidence: 99%

“…The process of OD has also been applied as a pretreatment preceding drying of mushroom, 17 garlic, 18 tomato and papaya. 19 This pretreatment method can be used to prevent or reduce browning.…”

Section: Introductionmentioning

confidence: 99%

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf‐lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non‐thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre‐dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry

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“…[6][7][8] Because of these many positive influences on human body, since the middle of the 19 th century, when the first references about CGAs appeared, there have been a high amount of articles dealing with extraction and detection techniques of CGAs or studying their influence on human health. CGAs have been observed and isolated in many plant materials such as coffee 9 , apple 10 , tomato, papaya 11 , sweet potato 12 , prune 13 , pear 14 , cabbage 15 , yacon 16 , burdock 17 , cherry 18 , apricot 19 , orange 20 , etc. Coffee beans are undoubtedly the most common observed matrix because coffee is the main source of CGAs.…”

Section: Introductionmentioning

confidence: 99%

Unremitting Problems With Chlorogenic Acid Nomenclature: A Review

Kremr¹,

Bajer²,

Bajerová³

et al. 2016

Química Nova

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Recebido em 08/12/2015; aceito em 12/01/2016; publicado na web em 12/04/2016 This paper summarizes a problematic nomenclature of isomers belonging to chlorogenic acid family since its first occurrence until present. During decades, there have been a high number of articles dealing with the family. Unfortunately, researchers who want to get knowledge about this topic may be strongly confused after reading a few articles. Due to gradual discoveries and isolations of the individual isomers from plenty of matrices and because of the changing system of terminology after these discoveries, discrepancies among articles are common. The cause of this confusion is that the main compound of the family, 5-caffeoylquinic acid (also wellknown as chlorogenic acid), was truly called as 3-caffeoylquinic acid before 1976, when new rules for nomenclature were published. Many researchers and also chemicals suppliers, however, keep using the "pre-IUPAC" nomenclature and wrongly call 3-caffeoylquinic acid as chlorogenic acid, the main substituent of the family. Despite there have been some works struggling with this issue, the problem is still appearing. Therefore, the present work was written.

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Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato

Abstract: FIR and hot air drying enhanced lycopene and lutein contents, whereas osmotic treatment preserved sinapic acid and ferulic acid.

Cited by 21 publications

References 47 publications

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Unremitting Problems With Chlorogenic Acid Nomenclature: A Review

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