Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract

Farias, Carla A. A.; Moraes, Débora P.; Lazzaretti, Mateus; Ferreira, Daiane; Zabot, Giovani L.; Barin, Juliano Smanioto; Ballus, Cristiano Augusto; Barcia, Milene Teixeira

doi:10.1016/j.foodchem.2020.127723

Cited by 20 publications

(14 citation statements)

References 34 publications

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Section: Microwave Hydrodiffusion and Gravitymentioning

confidence: 94%

“…In case of grapes, MHG reduced 50% of its moisture content just in 10 min, whereas other methods such as oven drying and freeze drying consumed 17.83 and 149.9 hr, respectively. Thus, MHG reduced the overall drying time of grapes (Farias et al., 2020). The possible reason is the electromagnetic waves get penetrated into the surface and interiors of the grapes, which causes the heating of water inside the grapes.…”

Section: Various Pretreatment Methods Of Grapesmentioning

confidence: 99%

“…Moreover, the process is a promising alternative to be used for large‐scale production of predried grapes and grape extracts rich in polyphenols. Moreover, no residue is generated during the manufacture of raisin and grape extracts, thus promoting circular chain production (Farias et al., 2020).…”

Section: Various Pretreatment Methods Of Grapesmentioning

confidence: 99%

“…Besides producing good‐quality raisins, there are some environmental and health concerns related to the use of chemicals for grapes pretreatment. It was observed that these alkaline chemical residues are left in raisins even after drying, which may trigger food safety issues and affect human's health (Carranza‐Concha, Benlloch, Camacho, & Martínez‐Navarrete, 2012; Farias et al., 2020). Some studies found that the use of sulfite pretreatment can cause asthmatic reactions in some sensitive individuals (Deng et al., 2019; Kamiloglu et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

“…The best and quick way to preserve fresh grapes is by removing water, that is, dehydration that lowers the water activity and thus naturally prevents the fruit from deterioration (Farias et al., 2020). The major value addition of grapes is that they are converted to raisins by drying, which is a widely used processing method in most of the grape‐producing countries (Adiletta et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

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Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes

2021

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Raisins are highly produced value-added products that are extracted from grape processing. The most important unit operations in raisin production are pretreatment, followed by drying. Due to the presence of waxy layer, the drying cannot be used alone; however, the layer can be removed by pretreating the grapes with chemicals or physical abrasion. The food safety and environmental issue with the chemicals have forced to find alternative methods. The physical method, such as surface abrasion, is explored but showed negative effect of color. The nonthermal methods such as microwave (MW) heating, pulsed electric field, ultrasound, and ohmic heating are observed, and their outcomes are discussed in this review. Carbonic maceration, high-humidity hot air impingement blanching, and MW hydrodiffusion and gravity are the novel methods that showed promising results. In the latter part, the traditional drying process of grapes is discussed, where shade drying is found to be used remarkably in raisin production. However, the time of drying was long, and the process required large land area. Alternatively, novel methods such as hot air, MW, vacuum, and infrared drying provide higher drying rate and good-quality raisins. However, the combined drying methods such as MW-assisted air drying, pulsed vacuum drying, and MW vacuum drying have shown better results than single drying. Pretreatment and drying cause changes in physical and chemical properties of grapes, such as changes in color, size, nutrient content, and polyphenol content. Overall, the review covered the crux output with the advancement in raisin development, which could be useful for novel research on grape processing.

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Section: Microwave Hydrodiffusion and Gravitymentioning

confidence: 94%

Section: Various Pretreatment Methods Of Grapesmentioning

confidence: 99%

Section: Various Pretreatment Methods Of Grapesmentioning

confidence: 99%