Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries

Nowacka, Małgorzata; Fijałkowska, A.; Dadan, Magdalena; Rybak, Katarzyna; Wiktor, Artur; Witrowa‐Rajchert, Dorota

doi:10.1016/j.ultras.2017.06.022

Cited by 68 publications

(43 citation statements)

References 26 publications

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“…and was higher in comparison to value reported by Howard et al [ 6 ]. It is well known, that vitamin C is heat-labile and its degradation in the product depends on the water activity, access of light, oxygen content and the presence of heavy metals (e.g., Cu, Fe), the type of raw material, its maturity, pretreatment and processing, especially at high temperatures [ 38 , 39 ]. Blanching caused a significant loss of vitamin C in peppers.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

et al. 2020

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The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.

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Section: Resultsmentioning

confidence: 99%

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

et al. 2020

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“…Using osmotic pretreatment is one of the prevalent methods for drying fruits and vegetables. Osmotic dehydration refers to removing some amount of water in tissues with immersing it in a hypertonic (osmotic) solution; in this way, the required force for mass transfer is provided by osmotic pressure (Amami et al, 2017;Garcia-Noguera et al, 2010;Noshad et al, 2012;Nowacka et al, 2018;Nuñez-Mancilla et al, 2013).…”

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A hybrid AHP‐TOPSIS method for prospectively modeling of ultrasound‐assisted osmotic dehydration of strawberry

Noshad¹,

Savari²,

Roueita³

2018

J Food Process Engineering

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In this study, the AHP‐TOPSIS method was used to optimize the best condition of ultrasound‐assisted osmotic dehydration of strawberry under different process conditions of ultrasonic frequency levels (37 and 80 KHz) and ultrasonic time (20–40 min). For this purpose, two physical criteria (texture, taste, flavor, color, water loss, and solid gain) and a chemical measure (vitamin C content and total anthocyanin content) were to evaluate the optimum condition of ultrasound‐assisted osmotic dehydration of strawberry. Results showed WL and SG increased by an increase in ultrasonic duration. Firmness decreased by an increase in frequency level. The amount of vitamin C and total anthocyanin content decreases in the samples by increasing frequency and duration of ultrasonic waves. Finally, the calculation of relative proximity to ideal solution of this criterion indicated that products (time 30 min; frequency 37 KHz) and (time 20 min; frequency 37 KHz) dedicate ranks first and second among calculated options. Practical applications Considering several factors affecting ultrasound‐assisted osmotic dehydration, choosing the optimal condition based on multi‐criteria decision making is complex and not easily possible. For this reason, multi‐criteria decision‐making methods have been developed that help to solve these problems. Among the multi‐criteria decision‐making methods, the AHP‐TOPSIS method is considered as an effective method considering the quantitative and qualitative conditions and variables simultaneously. In this study for the first time, aimed to use the AHP‐TOPSIS method to optimize the best condition of ultrasound‐assisted osmotic dehydration of strawberries. According to the AHP‐TOPSIS method based on physicochemical properties, the strawberries were dried in condition (time: 30 min; frequency: 37 KHz) was best quality compared to the other products. The results showed that AHP‐TOPSIS method can be used as a novel method for optimizing the condition process of food products.

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“…On addition, cranberry is a fruit with antioxidant properties, rich in flavonoids, anthocyanins, pro-anthocyanins, phenolic acids and vitamins. According to its nutraceutical properties, the cranberry fruit is beneficial to human health in combating infections at urinary tract, as well gastrointestinal, cardiovascular and anti-inflammatory diseases (Nowacka et al, 2018). Table 2 presents the mean values of the physico-chemical analyzes of the two formulations of cereal bars sweetened with stevia leaves, with and without treatment.…”

Section: Parametermentioning

confidence: 99%

Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol

et al. 2020

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Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries

Cited by 68 publications

References 26 publications

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

A hybrid AHP‐TOPSIS method for prospectively modeling of ultrasound‐assisted osmotic dehydration of strawberry

Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol

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