Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices

Shen, Ju; Zhang, Min; Mujumdar, Arun S.; Chen, Jingjing

doi:10.1007/s11947-022-02839-8

Cited by 6 publications

(3 citation statements)

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“…The highest values of TAA belong to the AG sample; however, the differences between AG and SA samples and between SA and GE samples are not significant ( p > 0.05). An increase in the antioxidant activity of coated food before drying has been reported in the literature for grapefruit slices [ 48 ], raspberries [ 9 ], and turmeric [ 27 ]. Furthermore, it was stated that the TPC and TAA of pear samples dried at 60 °C and 70 °C had a linear relation [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

“…AG is an ionic highly-branched polymer consisting of a complex combination of arabinogalactan oligosaccharides, polysaccharides, and glycoproteins [ 34 ]. It is successfully used as a coating material to preserve the quality of dried foods, such as tomato slices [ 44 ], grapefruit slices [ 49 ], and grapefruit slices [ 48 ]. In agreement with our study, the studies conducted by Morodi, Kaseke, and Fawole (2022) [ 9 ] showed that coating red raspberries with AG before oven drying at 60 °C preserved TPC content and antioxidant activity more than an uncoated sample.…”

Section: Resultsmentioning

confidence: 99%

“…In agreement with our study, the studies conducted by Morodi, Kaseke, and Fawole (2022) [ 9 ] showed that coating red raspberries with AG before oven drying at 60 °C preserved TPC content and antioxidant activity more than an uncoated sample. In another study, the Arabic gum-gelatin solution was used for coating grapefruit slices before freeze-drying [ 48 ]. Authors indicated that increases in the preservation of TPC and antioxidant activity were observed in the coated grapefruits compared with the uncoated samples.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Biopolymer Dip-Coating Pretreatments as a Non-Thermal Green Technology on Physicochemical Characteristics, Drying, and Rehydration Kinetics of Santa Maria Pears

Toker

2023

Foods

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This research was conducted to determine the influences of biopolymer dip-coating pretreatments as a non-thermal green technology on the drying behavior, retention of bioactive compounds, and quality properties of pears. The fresh pears were washed, peeled, and diced into cubes of 5 × 5 mm with a 2 mm thickness and were dipped into 0.3% (w/v) solutions of sodium alginate (SA), pectin (PC), xanthan gum (XG), Arabic gum (AG), and gelatin (GE) before hot air drying (70 °C, 2.0 m/s). The weight loss of samples during drying was recorded online, and the moisture ratio (MR) and drying rate were plotted against drying time. Biopolymers significantly decreased the drying time (maximum 33.33% by SA) compared with uncoated samples except for XG. Moisture diffusion coefficients were determined according to Fick’s second law of diffusion by plotting LnMR against drying time, and a linear regression analysis was applied to the data for the determination of moisture diffusion coefficients which ranged from 2.332 to 3.256 × 10−9 m2/s. The molecular transport of momentum, heat, and mass were determined from Newton’s law of viscosity, Fourier’s law, and Fick’s law, respectively. The results indicated that the friction drag force, convective heat, and mass transfer coefficients were 6.104 × 10−6 N, 76.55 W/m2·K, and 0.0636 m/s, respectively. Mathematical modeling showed the suitability of the Midilli and Kucuk and the Peleg models for the prediction of drying and rehydration processes, respectively. Thermal conductivity, specific heat, and density of coated samples ranged from 0.559–0.579 (W/m·K), 3735–3859 (J/kg·K), and 850.90–883.26 (Kg/m3), respectively. The porosity was reduced due to the penetration of biopolymers into the cellular matrix of samples. The highest total polyphenol content and antioxidant activity belonged to the AG samples. The biopolymers covering the surface of samples produced a protection layer against the loss of bioactive compounds. Biopolymers can be successfully used as a non-thermal green process for improving the drying and quality characteristics of pears at the industrial level.

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