Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate

Oliveira, Mauro; Tribst, Alline Artigiani Lima; Júnior, Bruno Ricardo de Castro Leite; Oliveira, Rafael Augustus de; Cristianini, Nello

doi:10.1016/j.ifset.2015.07.004

Cited by 50 publications

(33 citation statements)

References 36 publications

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“…The HPP treatment caused a partial disruption of this structure, especially for processes carried out at 50 MPa/10 min or 600 MPa/1 min, favoring the release of the starch granules from the bags. These results corroborated previous studies reporting that high pressure could disrupt the cell tissue and change the food structure …”

Section: Resultssupporting

confidence: 92%

“…The results showed ( Figure 2) that HPP, even at 50 MPa, caused some minor changes in the Maltese cross‐like pattern, reducing its definition. This reduction was unexpected, since most studies about starch gelatinization induced by HPP in different matrixes showed that it only occurred at higher pressures (>450 MPa) and longer processing times (>15 min). The differential scanning calorimetry (DSC) assays ( Tables 1 and 2) and X‐ray diffractometry ( Figure 3) were carried out to give a more profound view of the impact of the processes evaluated on the starch characteristics.…”

Section: Resultsmentioning

confidence: 95%

“…Rupture of the cell wall by high pressure with migration of the material to the extracellular medium was reported by some authors for persimmon, sweet pepper, aloe vera, sweet potato, cocoyam, and Peruvian carrot . This rupture is a consequence of the excessive membrane stress due to forced hydration of the tissue by pressurized water .…”

Section: Resultsmentioning

confidence: 99%

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Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

2020

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High pressure processing (HPP) is an emerging technology capable of promoting structural changes in food. This work studies the effect of HPP at room temperature (50 MPa/1 or 10 min and 600 MPa/1 min) on the cotyledon structure, starch characteristics, tannins, and phytates of common beans (Phaseolus vulgaris L.). The results show that all process conditions promote a partial disruption of the bean parenchymal cells, minor reduction in birefringence under polarized light microscopy and, for samples processed at 600 MPa for 1 min, a small reduction in the crystallinity intensity is observed. Moreover, the processes are able to reduce up to 40% of the tannin content but cause no loss of phytates. Thus, HPP can be used as a unit operation to improve the nutritional value of common beans and to enhance the exposure of starch granules, which possibly increases bean susceptibility to hydration/dehydration/cooking processes, allowing the production of easy‐to‐cook beans.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 95%

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Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

2020

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“…The authors established that HP improved the drying process, reduced the drying time and yielded a product of higher quality. HP has been proven to be an effective technology for the improvement of the drying rate of many agricultural crops including Aloe vera , strawberries, cocoyam, sweet potato and carrot, Dorantes‐Alvarez et al ., employed HP at low temperature with less treatment periods to preserve greater amount of bioactive compounds of dried pepper. They further suggested that the combined influence of HP and the treatment time resulted in the greater retention of the colour properties of the dried pepper samples.…”

Section: Emerging and Innovative Ntp Technologymentioning

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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“…The use of emerging technologies is very promising to face these challenges (Moses et al, 2014). In fact, different technologies are being evaluated worldwide with this purpose, such as pulsed electric fields , high pressure technology (de Oliveira et al, 2015) and microwave energy . This work is focused on The US technology can be used as a pre-treatment to improve the drying process .…”

Section: Introductionmentioning

confidence: 99%

Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying

Rojas¹,

Lindsay²

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Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate

Cited by 50 publications

References 36 publications

Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

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

Emerging technologies to improve food drying: ultrasound and ethanol on convective and infrared drying

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