Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

Feng, Lei; Xu, Yayuan; Xiao, Yan; Song, Jiangfeng; Li, Dajing; Zhang, Zhongyuan; Chun-quan, Liu; Liu, Chunquan; Jiang, Ning; Zhang, Min; Zhou, Cunshan

doi:10.1016/j.foodchem.2020.128015

Cited by 58 publications

(33 citation statements)

References 45 publications

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“…It has been reported that heating and moisture loss exert pressure in the cell structure of the food, leading to changes and shrinkage of the microstructure. Meanwhile, the microstructure and porosity of dried products are related to the water migration mechanism and external pressure changes [46,47].…”

Section: Discussion Of the Results Of Studying The Influence Of Diffe...mentioning

confidence: 99%

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Liu

Sabadash

Duan

et al. 2022

EEJET

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The objective of this study was to investigate the effects of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots. Beetroots were subjected to high-power microwave drying followed by low-power microwave drying (HMD+LMD), high-power microwave drying (HMD), low-power microwave drying (LMD), high-power microwave drying followed by hot air drying (HMD+HAD), hot air drying followed by low-power microwave drying (HAD+LMD), high-power microwave drying followed by vacuum drying (HMD+VD), and vacuum drying followed by low-power microwave drying (VD+LMD). The drying time, moisture content, hardness, color, microstructure, betalains, ascorbic acid, total flavonoids, 2,2′-azino-bis-(3-ethylbenzоthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP) of beetroots were analyzed. The shortest drying time (67.0 min) was observed in HMD, while VD+LMD required the longest drying time of 308.0 min. There was no significant difference in the moisture content of dried beetroots prepared by different microwave-assisted drying methods. Beetroots dried by HMD+HAD showed the highest hardness of 1332.0 g, VD+LMD led to the most desirable color with the lowest total color change. Porous structures were found in beetroots produced by HMD+LMD, HMD and LMD. Beetroots prepared by VD+LMD displayed the highest content of betacyanin, betaxanthin and total flavonoids. While beetroots dried by HMD illustrated the highest ascorbic acid content of 272.3 mg/100 g dry weight (DW). In terms of antioxidant activity, the highest FRAP value of beetroots obtained using VD+LMD was 14.95 mg trolox equivalent (TE)/g DW. Meanwhile, beetroots dried by VD+LMD exhibited the largest ABTS radical scavenging activity (16.92 mg TE/g DW). Compared to other microwave-assisted drying methods, VD+LMD is a more promising method for drying beetroots.

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Section: Discussion Of the Results Of Studying The Influence Of Diffe...mentioning

confidence: 99%

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Liu

Sabadash

Duan

et al. 2022

EEJET

View full text Add to dashboard Cite

show abstract

“…In Figure 1, the size of the circles and the corresponding label represent the number of keyword occurrences, while the relations between the keywords are given by the proximity of circles/labels, and were established according to the number of sources in which those keywords occurred jointly [55]. The results in Figure 1 indicate that the most relevant keywords were cider (24 occurrences), fermentation (20), volatile compounds (14), polyphenols (13), quercetin (13), humans (13), apple pomace (11) and lactic acid bacteria (10).…”

Section: Methodsmentioning

confidence: 99%

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

et al. 2021

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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

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“…The spraying current was 10 mA, and the spraying time was 50 s for two times. Surface morphologies were imaged at the magnifications of 250 and 100× [22] .…”

Section: Methodsmentioning

confidence: 99%

Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization

Zhang

Wang

et al. 2021

Ultrasonics Sonochemistry

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Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

Cited by 58 publications

References 45 publications

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Influence of different microwave-assisted drying methods on the physical properties, bioactive compounds and antioxidant activity of beetroots

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization

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