“… [98] 6 Lettuce ε-polylysine POD, PPO Probe US; 20 kHz, 17, 23, 29 W/L, for 10 min at 20 °C.ε-polylysine solution (0.1–0.6 g/L) At 12 days storage period, the least POD and PPO activity was observed for US - ε-polylysine treatment. [99] 7 Potato L-Cysteine PPO Ultrasonic bath; 28 kHz; 100–500 W; time 2–10 min; 20 °C. L-cys concentration 0.5 – 2.5 g L -1 .…”
Section: Hurdle Approach- Us With Other Combined Technologiesmentioning
confidence: 99%
“…The reduction in enzyme activity was expected to be due to the combined effect of US cavitation which breaks the peptide bond and chlorine dioxide-induced oxidation of amino acid and disulfide bond in the enzyme structure. Contradictorily, the Phenylalanine ammonia-lyase (PAL) activity increased with the treatment showing that the impact of US on enzyme inactivation is majorly dependent on enzyme structure and its resistance to the treatment conditions [99] . In another study, sodium hypochlorite (NaOCl) solution combined with US was applied to the washing of Chinese cabbage particularly for microbial reduction and quality improvement [92] .…”
Section: Hurdle Approach- Us With Other Combined Technologiesmentioning
“… [98] 6 Lettuce ε-polylysine POD, PPO Probe US; 20 kHz, 17, 23, 29 W/L, for 10 min at 20 °C.ε-polylysine solution (0.1–0.6 g/L) At 12 days storage period, the least POD and PPO activity was observed for US - ε-polylysine treatment. [99] 7 Potato L-Cysteine PPO Ultrasonic bath; 28 kHz; 100–500 W; time 2–10 min; 20 °C. L-cys concentration 0.5 – 2.5 g L -1 .…”
Section: Hurdle Approach- Us With Other Combined Technologiesmentioning
confidence: 99%
“…The reduction in enzyme activity was expected to be due to the combined effect of US cavitation which breaks the peptide bond and chlorine dioxide-induced oxidation of amino acid and disulfide bond in the enzyme structure. Contradictorily, the Phenylalanine ammonia-lyase (PAL) activity increased with the treatment showing that the impact of US on enzyme inactivation is majorly dependent on enzyme structure and its resistance to the treatment conditions [99] . In another study, sodium hypochlorite (NaOCl) solution combined with US was applied to the washing of Chinese cabbage particularly for microbial reduction and quality improvement [92] .…”
Section: Hurdle Approach- Us With Other Combined Technologiesmentioning
“… Fig. 9 Percentual reduction in processing time for several fruits and ultrasonic drying processes compared to traditional air drying [24] , [34] , [38] , [39] , [81] , [84] , [86] , [87] , [88] , [89] , [90] , [91] , [92] , [93] , [94] , [95] , [97] , [98] , [99] , [100] , [101] , [102] , [103] , [104] , [105] , [106] . Single-colored bars indicate unique values in the literature.…”
Section: Goal #7 – “Affordable and Clean Energy”mentioning
confidence: 99%
“…11 presents the sugar content increase observed after the UAOD pretreatment application. Increases higher than 30% in sugars are commonly achieved, leading to a sugar-rich product [83] , [84] , [86] , [95] , [99] , [116] . For some fruits, such as papaya ( Carica papaya ) and Malay apples ( Syzygium malaccense ), the increase can be between 50 and 100% [91] , which can be considered excessive.…”
Section: Goal#3 – “Good Health and Well-being”mentioning
confidence: 99%
“… Fig. 11 Highest sugar gain in fruits by applying ultrasound-assisted osmotic dehydration pretreatment [83] , [84] , [86] , [91] , [95] , [99] , [116] . …”
Section: Goal#3 – “Good Health and Well-being”mentioning
In this study, fresh wolfberry in the current season was used as the experimental material and a radio frequency (RF)-hot air combined segmented drying process was adopted for berry preservation. Ultrasonic treatment, hot water blanching, sucrose in ltration, ultrasonic & blanching, ultrasonic & in ltration, and NaOH and NaCl solution impregnation were used for pre-treatment of combined drying.Taking natural drying and conventional Na 2 CO 3 dewaxing treatment as the control group, the effects of different pretreatment methods on drying characteristics, quality, and microstructure of wolfberry during combined drying were investigated. The drying time after ultrasonic and blanching pretreatment was the shortest(13.5h), which effectively retained total avonoids(1.79mg/g) and enhanced their antioxidant activity(I = 60.78%). NaCl impregnation treatment signi cantly increased the total phenol content(8.77 mg/g). The retention rate of soluble sugar (0.73 g/g), ascorbic acid (3.96mg/100g), betaine(2.72%), and other nutrients increased signi cantly after ultrasonic and in ltration treatment, while the color, rehydration rate and microstructure were better than other treatment methods. The Weibull distribution function can accurately describe the RF-hot air combined drying process of Lycium barbarum after different pretreatment, and simulated results were consistent with the results of the combined drying characteristic curve of Lycium barbarum. The aim of this study was explored suitable pretreatment methods to improve the drying rate and ensure the quality of dried products of wolfberry.
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