Preservation of Truffles

Murcia, M Antonia; Maggi, Luana; Hussain, Ghulam; Jiménez-Monreal, Antonia M.; Martínez‐Tomé, Magdalena; Al-Ruqaie, Ibrahim M.

doi:10.1007/978-3-642-40096-4_19

Cited by 3 publications

(1 citation statement)

References 77 publications

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“…The quality, freshness, and flavor can be maintained by adopting many preservation methods. Refrigeration, drying, freezing, canning, ultrasounds, modified atmosphere packaging and irradiation technological processes are analyzed and discussed by Murcia et al (2014). Sorrentino et al (2018) reported that refrigeration alone or in combination with other technologies represents the main tool used in the last decades to preserve the freshness of black truffles.…”

Section: Introductionmentioning

confidence: 99%

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Tagnamas

Bahammou

Moussaoui

et al. 2021

J Food Process Engineering

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In this work the sorption behavior of Terfezia boudieri truffle was studied and evaluated using the static gravimetric method. This approach permits the measurement of the sorption isotherms at three given temperatures 30, 40, and 50°C. Where in the first step experimental sorption data was collected, and then was used in order to identify the thermodynamic properties of truffle. Several results were found by conducting this study. First, the optimal water activity (aw) for conserving T. boudieri truffles was determined and found to be in range of the values 0.24 and 0.31 as a function of temperature. Additionally, net isosteric heat and entropy of sorption, which are two parameters studied during this study, were found to be decreasing when the water content increased; where the existence of the compensation theory of enthalpy–entropy for Terfezia boudieri was confirmed. Second, net isosteric heat and entropy of sorption, which are two parameters studied during this study, were found to be decreasing when the water content increased; where the existence of the compensation theory of enthalpy–entropy for Terfezia boudieri was confirmed. Finally, the isokinetic temperatures were 338.69 and 324.35 K for desorption and adsorption, respectively. As well as the free Gibbs energy was found to be positive for sorption which indicates that the sorption process as a non‐spontaneous one. Moreover, the spreading pressure varied in a range of 0.03–0.25 J/m2, while the aw increased. This study is a contribution to the drying, packaging, and conservation of white truffle. Practical applications White truffle has been widely used in many food products related applications, and pharmaceutic industry. White truffle is only available in certain seasons; consequently its storage process for long periods is a necessity in order to ensure the supply chain over the year. Furthermore, this particular food product needs a very specific storage conditions which may affect its quality and shelf‐life. This work aimed to determine and evaluate the water sorption properties in an adequate range of temperature and relative humidity. The mathematical models and the thermodynamic analysis conducted throughout this study, in addition to the reported data are useful to find the optimal and adequate storage conditions to preserve the quality and prolong the white truffle shelf‐life.

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Section: Introductionmentioning

confidence: 99%

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Tagnamas

Bahammou

Moussaoui

et al. 2021

J Food Process Engineering

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Desert Truffles (Terfezia spp.) Breeding

Morte

Arenas

Marqués‐Gálvez

et al. 2021

Advances in Plant Breeding Strategies: Vegetable Crops

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Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Phong

Gibberd

Payne

et al. 2022

Comp Rev Food Sci Food Safe

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Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7–10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle‐based product that can be used in food applications throughout the year can be made available.

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Preservation of Truffles

Cited by 3 publications

References 77 publications

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Exploring the sorption and thermodynamic proprieties of white truffle (Terfezia boudieri)

Desert Truffles (Terfezia spp.) Breeding

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

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