Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava

Todisco, Katieli Martins; Janzantti, Natália Soares; Santos, Adriana Barbosa; Galli, Felipe Sestari; Mauro, Maria Aparecida

doi:10.1007/s13197-018-3369-6

Cited by 21 publications

(6 citation statements)

References 33 publications

(35 reference statements)

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“…A possible explanation is the hydrophilic and hygroscopic properties of the pectin/honey coating combination due to the presence of hydroxyl and carboxyl groups which can bind free water. Furthermore, results of this study are in accordance with literature which states that the use of polysaccharide on dried guavas as coating could avoid surface hardness after drying (Todisco et al, 2018).…”

Section: Resultssupporting

confidence: 92%

Development and application of edible coating on dried pineapple exposed to electrical blanching

Chiu

Gavahian

et al. 2022

Food Processing Preservation

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A new edible coating was developed based on pectin and honey at various ratios with or without blanching pretreatment, which was done by an emerging thermal technology. The results showed that the water activity and the total bacterial count were the lowest in samples coated by a combination of pectin + honey as compared with the control group, indicating the former's effectiveness in improving the storage of dried fruit. The antioxidant properties of the dried pineapple samples were increased after coating. As for furaneol, results indicated similar quantitative data between all coated samples and the control. Furthermore, it was found that blanching could maintain the color of the fresh product and improve the antioxidative activity but reduce its yellowness when exposed to drying. In conclusion, this new edible coating approach could keep the flavor, color, texture, and also increase the antioxidant and antibacterial activities. Furthermore, this study is the first research combining edible coating with electrical blanching on fruit processing. Novelty impact statement:1. Coating pectin and honey could extend shelf life and keep quality of fruit.2. Combined group of coating polysaccharide and electrical blanching had a better impact than coating polysaccharide-only group.3. Pretreatments of coating polysaccharide and electrical blanching showed great potential in fruit processing.

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Section: Resultssupporting

confidence: 92%

Development and application of edible coating on dried pineapple exposed to electrical blanching

Chiu

Gavahian

et al. 2022

Food Processing Preservation

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“…For example Dave et al (2017) used edible coatings containing soy protein isolate in combination with additives like hydroxypropyl methylcellulose and olive oil on 'Babughosha' pears. With the objective of utilizing agro-industrial by-products, Todisco et al (2018) evaluated the effects of edible coatings containing disintegrated guava by-products on the nutritional properties of dried red guava. The results of Ciftci and Ozilgen (2019) showed that addition of black carrot juice delayed lipid oxidation, and improved the shelf life of the almond pastes.…”

Section: Introductionmentioning

confidence: 99%

Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants

2019

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Synthetic antioxidants can reduce postharvest losses, but consumers are concerned about chemical residues in the product. There is a growing interest in using natural compounds for the preservation of foods. In this study, the efficiency of juices or extracts obtained from three fruit species with high antioxidant activity as browning inhibitors was measured and then compared with that obtained from pomegranate by-product (PBP). The aim was to offer the most significant contributions concerning fresh-cut fruit preservation, using 'Shahmive' pear as the fruit model. Slices of pear were dipped in pomegranate juice (PJ) or extract (PE), kiwifruit juice (KJ) or extract (KE), grape juice (GJ) or extract (GE), PBP and chitosan before being stored at 4 °C. The total phenolic content of solutions ranged from 11 to 127.5 mg gallic acid/100 mL. Extracts of pomegranate peel and grape had the uppermost and the lowermost antioxidant activity (%DPPH), respectively. In comparison with other treatments including the control one, the minimum peroxidase (POD) activity, the maximum ascorbic acid content and the retention of firmness were seen in the fruit which was treated with kiwifruit extract. PJ ? GJ treatment decreased POD and polyphenol oxidase activity and improved L* and a* values in the slices. The use of fruit juice or extracts had no adverse effect on the sensory quality of slices, with the exception of samples subjected to PJ or GJ ? KJ treatments. Improving antioxidant capacity of fresh cut pear treated with KE and PJ ? GJ would have a big advantage of preventing enzymatic browning.

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“…Diffusion coefficient (D e ), is an important mass transfer property, refers to the rate of moisture movement in solids where moisture diffuses from inner regions (with higher moisture content) to the surface regions (with lower moisture content) were calculated from the drying rate constants using Equation (4) and shown in Table 5 (Santos, Almeida, da Silva, Monteiro, & Andre, 2020; Todisco, Janzantti, Santos, Galli, & Mauro, 2018). Due to a rapid rate of moisture evaporation, the D e increases with the increasing temperatures in case of all guava samples (LMG and HMG) which is in accordance with the findings of Kek et al (2014), Lee and Kim (2009) and Nguyen and Price (2007).…”

Section: Resultsmentioning

confidence: 99%

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

Rokib

Yeasmen

Bhuiyan

et al. 2021

J Food Process Engineering

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In this study, insights into the effect of process parameters (temperature: 55, 60 and 65°C; thickness: 3, 5, and 8 mm; time: up to 5 hr) on drying (mechanical, solar) kinetics and sorption behavior of guava fruits (variety: local and hybrid) with a focus on the degradation of ascorbic acid (AA) were established for the first time to the best of existing knowledge. The experimental results showed the highest moisture diffusion coefficient and lower activation energy (Ea) of 0.000326 cm2/s and 9.62 kcal/g.mole, respectively for hybrid mature guava variety; whereas, the highest AA degradation rate (0.107 mg AA/hr) with lower Ea (4.3 kcal/g.mole) was obtained for local mature guava variety. Besides, a mixed‐mode solar dryer assisted with a fan seemed to be efficient for drying guava fruit in comparison to drying under direct sunlight. In terms of sorption behavior, both local and hybrid guava followed sigmoidal (type II) shape isotherm where the experimental data were well fitted with Brunauer–Emmett–Teller (BET) model. Practical application The drying conditions to have dried guava (Psidium guajava L.) fruit with high ascorbic acid (AA) were investigated. The mathematical model was successfully applied to describe the drying kinetics and degradation of AA of guava fruit. Process parameters and methods influencing drying kinetics and AA degradation rate were detailed. BET model fits well to describe the sorption isotherms of dried guava fruit, in understanding its storage behavior. The information of this study would help in the drying process optimization of guava fruit, in order to make them available in the off‐seasons.

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Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava

Cited by 21 publications

References 33 publications

Development and application of edible coating on dried pineapple exposed to electrical blanching

Development and application of edible coating on dried pineapple exposed to electrical blanching

Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants

Hyphenated study on drying kinetics and ascorbic acid degradation of guava (Psidium guajava L.) fruit

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