Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods

Nemzer, Boris; Vargas, Luís; Xia, Xiaoyan; Sintara, Marsha; Feng, Hao

doi:10.1016/j.foodchem.2018.04.047

Cited by 136 publications

(84 citation statements)

References 38 publications

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“…A uniform honeycomb network and less tissue shrinkage or cell collapse were obviously observed in the FD‐dried product, which accomplished the water infiltration during the drying process and rendered a quick rehydration rate (Table ). Therefore, FD had a positive effect on maintaining the tissue structure of the raw material, which is in agreement with previous studies (Nemzer et al, ; Xiao et al, ; Yan et al, ). A dense surface with few gullies was observed in the MWD sample.…”

Section: Resultssupporting

confidence: 92%

“…Of course, even for the same drying method at different stages, it will show different drying dynamics characteristics, which is determined by the physical structure and chemical composition of the drying object. In general, FD was the most time-consuming and highest energy-consuming method among the five methods and the result was consistent with literature reports (Chen et al, 2017;Nemzer, Vargas, Xia, Sintara, & Feng, 2018;Samoticha, Wojdyło, & Lech, 2016;Yan et al, 2019).…”

Section: Moisture Content and Resupporting

confidence: 90%

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Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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The effects of hot air drying (HD), freeze‐drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and https://www.sciencedirect.com/topics/food-science/antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′‐azinobis (3‐ethylbenzo thiazoline‐6‐sulphonic acid) diammonium salt (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time‐consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze‐drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus.

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Section: Resultssupporting

confidence: 92%

Section: Moisture Content and Resupporting

confidence: 90%

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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“…Drying may result in deterioration of some physicochemical qualities of materials since it requires expose samples to long-time heating (Nemzer et al, 2018). A number of studies have attempted to explore the effect of various drying technologies on shiitake mushrooms, meanwhile, drying efficiency, and product qualities of dried mushrooms were generally examined to evaluate their availabilities.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Zhao

et al. 2019

J Food Process Engineering

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The effect of freeze drying (FD), far‐infrared radiation drying (FIRD), heat pump drying (HPD), hot air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC) were compared on the drying efficiency and quality attributes of dried shiitake mushrooms. The results showed that in comparison with the HPD, HAD, and DIC, the FIRD shiitake mushroom exhibited better appearance with less shrinkage and lower ΔE (6.10), lower hardness (34.82 N), and higher rehydration ratio (7.55), which were more resemble to those of the FD sample. Besides, a significantly higher (p < 0.05) retention of protein was found in the FD and FIRD sample (2.47 mg/g and 2.30 mg/g), as well as higher retention of polysaccharide (1.79 mg/g and 1.39 mg/g). In addition, FIRD shiitake mushroom were superior to FD product in terms of saving drying time as 66.25% and exhibiting maximum numbers of flavor components, among which specific sulfides showed the highest percentage (24.59%). Therefore, the FIRD dried shiitake mushroom obtained a better overall quality among the products dried by the five drying methods. Practical applications Shiitake mushrooms are wildly planted edible fungi, which are consumed mostly in dried form around the word. Recently, the demand of efficient application have promoted an increasingly use of novel drying technologies in mushroom processing. This study presents comprehensive evaluations on some vital quality attributes of shiitake mushrooms using five drying methods that already commercialized in China. FIRD was more suitable to produce dried shiitake mushrooms with desirable appearance and texture, as well as relatively rich flavor and nutrients.

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“…Conseguiu-se uma concentração final de inulina no queijo de aproximadamente 5,31% sem alteração das características sensoriais.Apesar dos seis grupos que compõem o quadro de ingredientes funcionais no Brasil, outras matérias-primas são exploradas a fim de descobrir novos compostos que possam vir a ter essa alegação. Pesquisadores romenos (DABIJA; ROPCIUC, 2016) estudaram leites fermentados sem lactose adicionados de cranberry e mirtilo.Cranberries são uma importante fonte de vitaminas E, K, C e fibras, além de ter uma boa quantidade de proantocianidinas (COMBS;MCCLUNG, 2017;NEMZER et al, 2018), que por sua vez possui efeitos anticancerígenos, bloqueando as bactérias e prevenindo infecções(CÔTÉ et al, 2011;YU et al, 2016;ALSHAIBANI;WU, 2017). Mirtilos contêm antocianidinas(NEMZER et al, 2018;ZHOU et al, 2018) que ajudam na reparação do DNA e estimulam a secreção de insulina, razão pela qual são recomendados aos diabéticos(NORBERTO et al, 2013;SHI et al, 2017).…”

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Ciência e Tecnologia de Leite e Produtos Lácteos Sem Lactose

Dantas¹,

Verruck²,

Prudêncio³

2019

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Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods

Cited by 136 publications

References 38 publications

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Ciência e Tecnologia de Leite e Produtos Lácteos Sem Lactose

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