Non‐thermal pretreatment affects <i>Ginkgo biloba</i> L. seed's product qualities, sensory, and physicochemical properties

Boateng, Isaac Duah; Zhang, Wenxue; Li, Yuanyuan; Saalia, Firibu Kwesi; Xiaoming, Yang

doi:10.1111/1750-3841.15999

Cited by 21 publications

(23 citation statements)

References 42 publications

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“…However, during ultrasound-assisted ethanol pretreatment, a portion of the initial water of slices was eliminated but solids were drained from samples to the ethanol medium. Analogous results were previously reported for distilled water [17] , [40] , sucrose solution [15] , [25] , [44] , and ethanol [31] , [46] , [48] . Compared to distilled water, ethanol and sucrose solutions had higher concentration gradients than the interior of pineapple slices, thus forcing the expel of water and the incorporation of solutes.…”

Section: Resultssupporting

confidence: 90%

“…The total color change (ΔE) and browning index (BI) were then calculated following Eqs. (6) and (7) [15] , [31] :

…”

Section: Methodsmentioning

confidence: 99%

“…The method by Osae et al [51] was employed and enzyme activities (EA) were computed as follows (eq. (8) ) [15] :

W S is the mass (g) of the sample, T is the reaction time (min), and ΔA is the absorbance variation.…”

Section: Methodsmentioning

confidence: 99%

“…Physical pretreatments include thermal blanching methods (steam, hot water, infrared, microwave, and ohmic heat) and nonthermal strategies (ultrasound, high hydrostatic pressure, cold-plasma, and pulsed-electric field) while chemical pretreatments involve soaking foods in a liquid (osmotic solutions or liquors) or a gaseous phase (carbon dioxide and ozone) [13] , [14] . Some examples of hybrid pretreatments include osmosonication, thermosonication, and osmovacuum [15] . Pretreatments are often carried out to deactivate enzymes, fasten the drying process, minimize energy expenses, and preserve food nutrients [16] , [17] .…”

Section: Introductionmentioning

confidence: 99%

“…Ultrasound transmission medium influences the outcome of the pretreatment [23] . Popular sonication liquids are distilled water [40] , hypertonic solutions [15] , [25] , and ethanol [41] , [42] . However, each liquid group can lead to a different trend in osmotic movements, ultrasound wave transmission, cavitation induction, and the preservation of sensorial and nutritional quality of end products [16] .…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Tiliwa

Wei

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultssupporting

confidence: 90%

“…The total color change (ΔE) and browning index (BI) were then calculated following Eqs. (6) and (7) [15] , [31] :

…”

Section: Methodsmentioning

confidence: 99%

“…The method by Osae et al [51] was employed and enzyme activities (EA) were computed as follows (eq. (8) ) [15] :

W S is the mass (g) of the sample, T is the reaction time (min), and ΔA is the absorbance variation.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Tiliwa

Wei

et al. 2022

Ultrasonics Sonochemistry

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Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product

Boateng

Xiaoming

et al. 2023

J Sci Food Agric

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BACKGROUND: Ginkgo biloba leaves contain beneficial flavonoids, bilobalide (BB), and ginkgolides. However, the toxic ginkgolic acid (GA) limit its application. In this study, various traditional processing methods were used to prepare G. biloba leaf tea (GBLT), including white tea, black tea, dark tea, green tea, and freeze-dried as control, followed by investigations of their effects on quality, antioxidant capacity, bioactive components, and cytotoxicity of the tea products.RESULTS: Results showed that different processing methods significantly impact the tea products' quality indexes and the principal component analysis (PCA) and hierarchical cluster analysis (HCA) corroborated it. White tea had the highest total sugar (TS) and GA content and the most potent cytotoxicity on HepG2 cells. However, TS and GA content and the cytotoxicity of GBLT markedly decreased during fermentation and fixation. Moreover, white tea possessed higher total phenolic content (TPC), total flavonoid content (TFC), and more vigorous antioxidant activities than green tea, black tea, and dark tea. Terpene trilactones value was stable, but different catechins contents fluctuated according to the manufacturing process of different GBLTs. Among the four GBLTs, dark tea combining fixation and fermentation had the lowest GA content and cytotoxicity, less bioactive components reduction, appropriate quality, and stronger flavor.CONCLUSION: These findings demonstrate that fixation and fermentation help reduce GAs during the manufacturing of GBLT. However, their ability to retain bioactive substances needs further optimization in future studies.

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A review of solar and solar‐assisted drying of fresh produce: state of the art, drying kinetics, and product qualities

Boateng

2023

J Sci Food Agric

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Global demand exists for high‐quality fresh produce. Nevertheless, the quality of fresh produce is severely impacted by its perishability due to its high moisture content. Therefore, fresh produces are preserved using artificial dryers (hot‐air dryers, catalytic infrared dryers, etc.) driven by electricity or natural fuels. Nonetheless, the exorbitant cost of power has heightened the need for sustainable resources, notably solar energy, for drying. Hence, this article is a review of how solar dryers and solar‐assisted dryers have affected the drying kinetics and quality of fresh produce in the last 5 years. The review showed that solar drying modeling technology (thin‐layer modeling, computational fluid dynamics, adaptive‐network‐based fuzzy interference system, artificial neural network) helps examine fresh produce drying characteristics using various simulation tools before developing any procedure. Solar‐assisted drying shortens drying times and increases drying rates. Besides, the quality of the dried fresh produce (color, aroma, appearance, rehydration, etc.) should always be considered. Hybrid solar drying produces higher drying rates and product quality than other solar dryers. However, energy analysis needs to be done as several studies have recognized energy efficiency and product quality. In addition, fresh produce must be pre‐treated before solar drying to maintain the final product quality. Therefore, future studies should focus on creating other pretreatment techniques to produce the needed chemical and physical changes and enhance mass and heat transfer. Finally, the influence of solar drying on the final products' nutrient retention or loss, functionalities, or sensory characteristics needs further investigation and comparison to other non‐solar drying technologies. © 2023 Society of Chemical Industry.

show abstract

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

Cited by 21 publications

References 42 publications

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product

A review of solar and solar‐assisted drying of fresh produce: state of the art, drying kinetics, and product qualities

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