Impact of high hydrostatic pressure (HHP) pre-treatment drying cashew (Anacardium occidentale L.): drying behavior and kinetic of ultrasound-assisted extraction of total phenolics compounds

Santos, Newton Carlos; Almeida, Raphael Lucas Jacinto; Silva, Gabriel Monteiro da; Feitoza, João Vítor Fonseca; Silva, Virgínia Mirtes de Alcântara; Saraiva, Maria Monique Tavares; Silva, Aline Priscila de França; André, Anastácia Maria Mikaella Campos Nóbrega; Mota, Mércia Melo de Almeida; Araújo, A. J. de B.

doi:10.1007/s11694-022-01688-5

Cited by 7 publications

(6 citation statements)

References 66 publications

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“…On the contrary, Kingsly et al [ 71 ] reported that air drying of pineapple slices was enhanced only for treatment pressures exceeding 500 MPa. Similar observations were made by Santos et al [ 72 ] for air drying of cashew slices. The exact effects that HP treatment has on subsequent processing are therefore highly dependent both on the type of plant tissue treated and on the dehydration method used.…”

Section: Resultssupporting

confidence: 89%

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Katsouli,

Dermesonlouoglou,

Dimopoulos

et al. 2024

Foods

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From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate osmotic dehydration (OD), high pressure (HP), and pulsed electric fields (PEF) processing conditions leading to effective quality retention of potato cuts. PEF (0.5 kV/cm, 200 pulses) or HP (400 MPa, 1 min) treatments prior to OD (35 °C, 120 min) were found to promote the retention of the overall quality (texture and color) of the samples. The incorporation of anti-browning agents (ascorbic acid and papain) into the osmotic solution improved the color retention, especially when combined with PEF or HP due to increased solid uptake (during OD) as indicated by DEI index (2.30, 1.93, and 2.10 for OD treated 120 min, non-pre-treated, HP pre-treated, and PEF pre-treated samples, respectively). PEF and HP combined with OD and anti-browning agent enrichment are sought to improve the quality and microbial stability of fresh-cut potatoes during refrigerator storage. Untreated fresh-cut potatoes were characterized by color degradation from the 2nd day of storage at 4 °C, and presented microbial growth (total viable counts: 6 log (CFU)/g) at day 6, whereas pre-treated potato samples retained their color and microbiologically stability after 6 days of cold storage (total viable counts, <4 log(CFU)/g).

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Section: Resultssupporting

confidence: 89%

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Katsouli,

Dermesonlouoglou,

Dimopoulos

et al. 2024

Foods

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“…The results of this study showed that pretreatments with BRE and HHP had a positive impact on TPC and AT ( p < .05) with TPC values of 382.91 mg GAE/100 g (BRE) and 296.76 mg GAE/100 g (HHP); and TA values of 85.32 mg/g (BRE) and 81.18 mg/g (HHP). It is important to highlight that the ethanol pretreatment further enhanced the release of bioactive compounds from black rice due to its ability to disrupt cell walls and increase extraction efficiency and the HHP increased the internal pressure inside the cell, changing the physical properties of biological tissues, and improving the porosity of the biological matrix, thus allowing better penetration of the extraction solvent into the matrix (Cheng et al, 2023; Santos et al, 2022, 2023). However, the HMT pretreatment had a negative impact, showing a reduction of ∼27% (TPC) and ∼18% (AT) compared to the control.…”

Section: Resultsmentioning

confidence: 99%

“…Black rice pretreatment with ethanol (BRE) consists of adding ethanol to the material to facilitate water evaporation; rapid evaporation opens channels that facilitate the displacement of pure water from inside the material to the drying air (Macêdo et al, 2023). Finally, pretreatment with HHP is a nonthermal method in which pressure is transmitted uniformly and instantly throughout the food system, regardless of its geometry and size (Santos et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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“…Considering these factors to optimize OD treatment efficiency and achieve desired outcomes is crucial. However, several techniques (UA, pulse vacuum, high pressure, centrifugal force, gamma irradiation, and microwave) have been studied to optimize mass transfer and sustain product quality [11,15]. UA technology utilizes both low energy (high frequency, over 100 kHz, and low power) and high energy (low frequency, 20-100 kHz, and high power) to create high-pressure zones (100 MPa) and micro-cavitation bubbles in a solution [9,16,17].…”

Section: Introductionmentioning

confidence: 99%

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

Lin,

Yao,

Huang

et al. 2024

Processes

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This study investigated the practical feasibility of synergistically and optimally applying ultrasound-assisted osmotic dehydration (UAOD) practices for the pineapple slice picking process (in sugar osmotic solution), with potential implications for improving current practices. This study was carried out to evaluate the effects of different treatment conditions of single (40 and 80 kHz)/multiple (40/80 kHz) frequencies, output powers (300, 450, and 600 W), and treatment time (5–40 min) at 30, 45, and 60 °Brix applied, respectively, on the pineapple slices picking process. The sound pressure of the UA was also measured to confirm that it provided the corresponding effect stably under different conditions. The ideal UAOD operating condition for pineapple slices is a 45 °Brix sugar osmotic solution, with frequency multiplexing at 40/80 kHz and an output power of 450 W for 25 min, which yields the optimal solids gain (SG) rate of 7.58%. The above results of this study indicated that UAOD could improve the accelerated quality transfer of pineapple slices and enhance the final product quality, thereby increasing the efficiency of the dehydration process and saving processing costs and time.

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Impact of high hydrostatic pressure (HHP) pre-treatment drying cashew (Anacardium occidentale L.): drying behavior and kinetic of ultrasound-assisted extraction of total phenolics compounds

Cited by 7 publications

References 66 publications

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

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