Effects of pretreatment and drying methods on the quality and stability of dried sweet potato slices during storage

Lagnika, Camel; Riaz, Asad; Jiang, Ning; Song, Jiangfeng; Li, Dajing; Chun-quan, Liu; Wei, Qiuyu; Zhang, Min

doi:10.1111/jfpp.15807

Cited by 8 publications

(14 citation statements)

References 55 publications

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“…The lower color change by applying ultrasound treatment was also reported from Lagnika et al (2021). The higher a value of FD-dried raspberry compared to hot air-dried samples was also reported from Bustos et al (2018).…”

Section: Color and Surface Characteristicsmentioning

confidence: 58%

Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Tekin-Çakmak

Cakmakoglu

Avcı

et al. 2021

J. Food Process. Preserv.

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This study aimed to determine the effect of different drying methods, namely hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (USVD), and freeze drying (FD) on drying kinetic, total phenolic antioxidant activity, anthocyanin profile, in vitro-bioaccessibility of phenolic and color quality of raspberry samples. The drying time of the raspberry was 540, 720, and 1,140 min for USVD, VD, and HAD, respectively, indicating that USVD showed a significantly lower drying time than VD and HAD. The results of anthocyanin profile, TPC, CUPRAC, and DPPH analysis showed that FD had higher bioactive compound retention than other methods, followed by USVD. Cyanidin 3-O-sophoroside and Cyanidin 3-O-glucoside were found as the most abundant anthocyanin in raspberry samples. In the content of cyanidin 3-O-sophoroside, a loss of 78.33%, 15.41%, and 4.63% was observed in HAD, VD, and USVD, respectively. In vitro bioaccessibility of the VD and USVD were higher than FD and HAD. While the recovery value of TPC (%) was found for fresh raspberry as 3.09%, it was found as 6.79, 9.42, 8.46, and 5.58% for HAD, VD, USVD, and FD, respectively. Color quality was significantly affected by drying methods (p < .05), and USVD showed the lowest ∆E value. SEM analysis showed that less shrinkage and cell damage were observed in FD-and USVD-dried samples. This study suggested that USVD could be used as an alternative drying method since it showed lower drying time and shrinkage, higher bioactive compounds, and color retention than VD and HAD.Practical application: Raspberry is a popularly consumed fruit rich in bioactive compounds such as anthocyanin and vitamin C. Raspberry is a fruit with a low shelf life, sensitive to microorganisms and enzyme activities due to its high nutritional content and water activity. Drying is one of the most widely used methods to increase the shelf life of raspberries. It is crucial to find a suitable drying method because the bioactive components, color, and physical structure may change during drying. In this study, the effects of four drying methods on the total bioactive components, anthocyanin profile, microstructural structure, color, and phenolic antioxidant in vitro bioaccessibility of raspberry fruit were investigated. The study contains original data.

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Section: Color and Surface Characteristicsmentioning

confidence: 58%

Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Tekin-Çakmak

Cakmakoglu

Avcı

et al. 2021

J. Food Process. Preserv.

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“…As well as being more stable during storage, dried processed foods can be healthy and nutritious if prepared with the appropriate technologies [ 104 ]. Pretreatments before drying and processing can avoid nutrient losses and change the physical and chemical characteristics of the final products, even improving the nutritional value of the sweet potato.…”

Section: Effect Of Sweet-potato Processing On Phenolic Compoundsmentioning

confidence: 99%

“…Pretreatments before drying and processing can avoid nutrient losses and change the physical and chemical characteristics of the final products, even improving the nutritional value of the sweet potato. Ultrasound (US) [ 104 ] and vacuum impregnation (VI) [ 105 , 106 ] are the most frequently applied pretreatments for sweet potatoes.…”

Section: Effect Of Sweet-potato Processing On Phenolic Compoundsmentioning

confidence: 99%

“…One study concluded that pretreatment with US does not alter antioxidant activity (determined by the DPPH method) [ 110 ]. The effect of combining US and other pretreatments with drying methods (hot air, microwave vacuum, and freeze) on the stability of quality attributes of sweet potato slices were studied [ 104 ]. Compared with the unprocessed samples, the TPC in processed potatoes was found to be lower after 90 days of storage at room temperature.…”

Section: Effect Of Sweet-potato Processing On Phenolic Compoundsmentioning

confidence: 99%

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Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing

et al. 2022

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Nowadays, sweet potato (Ipomoea batata L.; Lam.) is considered a very interesting nutritive food because it is rich in complex carbohydrates, but as a tubercle, contains high amounts of health-promoting secondary metabolites. The aim of this review is to summarize the most recently published information on this root vegetable, focusing on its bioactive phytochemical constituents, potential effects on health, and the impact of processing technologies. Sweet potato is considered an excellent source of dietary carotenoids, and polysaccharides, whose health benefits include antioxidant, anti-inflammatory and hepatoprotective activity, cardiovascular protection, anticancer properties and improvement in neurological and memory capacity, metabolic disorders, and intestinal barrier function. Moreover, the purple sweet potato, due to its high anthocyanin content, represents a unique food option for consumers, as well as a potential source of functional ingredients for healthy food products. In this context, the effects of commercial processing and domestic cooking techniques on sweet potato bioactive compounds require further study to understand how to minimize their loss.

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“…Phahom et al (2021) reported that the monolayer moisture content of commercial crab stick in France ranged from 3.65 to 5.36% d.b. Drying is one of the water removal techniques used for lowering water activity in foods and it can be performed by several methods including hot air drying, heat pump dehumidified drying, microwave drying, and freeze drying (Lagnika et al, 2021; Phahom et al, 2017, 2021; Phahom & Phoungchandang, 2018; Wahengbam et al, 2020). The freeze drying is considered as one of the most effective drying methods as it is performed under low temperature and pressure, resulting in a high product quality with high nutrients and active ingredients retention (Jiang et al, 2014; Phan et al, 2021; Silva‐Espinoza et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product

Phahom

Soubsub

2022

Food Processing Preservation

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The underspecification product obtained from crab stick production is considered as a crab stick by‐product. To extend its shelf life, frozen storage is required but this process is costly due to electricity consumption. Hence, the process for producing a shelf‐stable crab stick by‐product was focused in this study to reduce the cost of storage. For this experiment, the by‐product (73% wet basis) was dried using different drying methods such as freeze drying and convective hot air drying at 50, 60, and 70°C. The qualities of dried products including physicochemical, morphological, and rehydration properties, and adsorption characteristics were assessed. The results found that freeze drying was the best drying method to preserve the qualities of dried sample. Moreover, convective hot air drying at 70 and 60°C gave better qualities (higher porosity, % reconstruction, rehydration properties, and less hardness) compared to 50°C. Adsorption isotherm types II and III were observed in this study. Novelty impact statement In a private company, approximately 10–15 metric tons per day of crab stick by‐product is obtained, meaning that high cost for frozen storage is required. Freeze drying is considered as the best drying method but high production cost, time‐consuming, and more complex in terms of operation are the limitations of this technique. In this work, the influence of drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product were evaluated and drying at 60 and 70°C were the effective conditions due to the superior product qualities compared to drying at 50°C.

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Effects of pretreatment and drying methods on the quality and stability of dried sweet potato slices during storage

Cited by 8 publications

References 55 publications

Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Ultrasound‐assisted vacuum drying as alternative drying method to increase drying rate and bioactive compounds retention of raspberry

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing

Effect of different drying conditions on physicochemical, morphological, and rehydration properties, and adsorption characteristics of dried crab stick by‐product

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