Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)

Xin, Ying; Zhang, Min; Adhikari, Benu

doi:10.1016/j.jfoodeng.2013.06.035

Cited by 122 publications

(49 citation statements)

References 41 publications

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“…The relaxation times of the three peaks were centered at 1–20 ms ( T 21 ), 40–300 ms ( T 22 ), and 400–1300 ms ( T 23 ). According to the report of Fundo et al, in the literature, T 21 represents the status of bound water, T 22 represents immobilized water, and T 23 represents free water in the cell . T 22 and T 23 , corresponding to water proportion A 22 and A 23 , are the main population groups of water present in fresh‐cut cucumber, and these were analyzed further.…”

Section: Resultsmentioning

confidence: 99%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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“…Similar results were reported by several researchers. [16,29,30] These positive effects of ultrasound are presumably due to the microscopic channels' (Fig. 5) creation during ultrasound pretreatment, which may ease moisture removal and increase the diffusivity of the water.…”

Section: Results and Discussion Effect Of Ultrasound-assisted Osmodehmentioning

confidence: 99%

“…High concentration of osmotic solid creates an extra resistance for the outward water transfer from radish cylinders to the osmotic solution. [29] Effect of Ultrasound-Assisted Osmodehydration on the Freezable Water and Cell Structure of Radish Cylinders Freezable Water…”

Section: Results and Discussion Effect Of Ultrasound-assisted Osmodehmentioning

confidence: 99%

Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders

Zhang

Bhandari

et al. 2014

Drying Technology

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Ultrasound-assisted osmodehydrofreezing technique is a partial dehydration technique prior to freezing to diminish the tissue damage and preserve the quality by quickly removing part of the water from vegetable tissues. In this study, radish cylinders with three different water contents (85%, 80% and 75%, w/w) were dehydrated by osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UOD). The effects of OD and UOD pretreatment on the characteristics (e.g., latent heat of fusion of ice, freezable water and microstructure) of dehydrated products and quality attributes (e.g., freezing time, firmness, drip loss and ascorbic acid content) of osmodehydrofrozen products were investigated. Ultrasound application significantly shortened the time of dehydration and subsequent freezing. Compared to OD products with equal water content, UOD products exhibited less freezable water content and better preservation on firmness and microstructure. After freezing/thawing, frozen products of UOD also displayed less drip and ascorbic acid losses and better firmness than that of OD.

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“…The unfreezable water is the amount of water remaining unfrozen even at very low temperatures. It contains both un-crystallized free water and bound water attached to the solid matrix (Rahman, 2009;Xin et al, 2013;Xu et al, 2014).…”

Section: State Diagrammentioning

confidence: 99%

State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition

Zhao

Liu

Wen

et al. 2015

Journal of Food Engineering

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Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)

Cited by 122 publications

References 41 publications

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders

State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition

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