Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization

Alaei, Behnam; Chayjan, Reza Amiri; Zolfigol, Mohammad Ali

doi:10.1016/j.ifset.2022.102983

Cited by 10 publications

(7 citation statements)

References 38 publications

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“…Ultrasound-assisted treatment is a pesticide-removal technology, which is safer for the environment and more effective at pesticide removal for a number of fruits and vegetables, including grapes, cabbage, carrots, tomatoes, and cucumbers [ 39 , 40 ]. For this purpose, in the study of Cengiz et al [ 41 ], two kinds of US treatments, an ultrasonic bath at 40 kHz and an ultrasonic probe at 24 kHz, in combination with a low-intensity electrical current (1400 mA + 40 kHz, 800 mA + 24 kHz, and 1400 mA + 24 kHz) were tested for the determination of US’s effectiveness in the reduction of some important pesticide residues in tomato samples.…”

Section: Application Of Acoustic Technology In Food Processing For Qu...mentioning

confidence: 99%

Recent Advances in Acoustic Technology in Food Processing

Zadeike,

Degutyte

2023

Foods

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The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers’ demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product’s texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers’ texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.

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Section: Application Of Acoustic Technology In Food Processing For Qu...mentioning

confidence: 99%

Recent Advances in Acoustic Technology in Food Processing

Zadeike,

Degutyte

2023

Foods

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“…BFC also provides feasible efficiency in retaining bioactive compounds compared to other concentration methods. For instance, Alaei et al (2022) studied the concentration of tomato juice using an ultrasound-thermal concentrator under vacuum and verified increased vitamin C and lycopene content. Ekici and Ozaltin (2018) reported a higher TPC in tamarind sorbet using vacuum concentration compared to conventional heating.…”

Section: Phytochemicals and Antioxidant Activitymentioning

confidence: 99%

Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration

Maciel

Teixeira

2022

Food Prod Process and Nutr

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Pecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underutilized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-thermal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity. Graphical Abstract

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“…Moreover, Wang et al (2020) reported that increasing treatment time increased the apparent viscosity of sonicated kiwifruit juice significantly because extending treatment time provided higher total surface area. For this reason, Alaei et al (2022) designed US thermal concentrator to enhance tomato juice concentration. With this technique, concentration time, and total energy consumption reduced 28.42% and 4.94%, respectively.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound processing on rheological properties and color of green food products

Öner

2023

Food sci. technol. int.

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Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 °C, 15 °C, and 25 °C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 °C, 13.08 to 36.78 Pa.s at 15 °C, and 14.55 to 26.75 Pa.s at 25 °C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 °C to 25 °C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color.

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Improving tomato juice concentration process through a novel ultrasound-thermal concentrator under vacuum condition: A bioactive compound investigation and optimization

Cited by 10 publications

References 38 publications

Recent Advances in Acoustic Technology in Food Processing

Recent Advances in Acoustic Technology in Food Processing

Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration

Effect of ultrasound processing on rheological properties and color of green food products

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