Refrigeration and Freezing Preservation of Vegetables

Muthukumarappan, Kasiviswanathan; Tiwari, Brijesh K.; Swamy, Gabriela John

doi:10.1002/9781119098935.ch14

Cited by 4 publications

(3 citation statements)

References 73 publications

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“…Due to the relatively short postharvest life in fresh form, vegetables can be converted to shelf stable forms through processing (Vincente, Manganaris, Ortiz, Sozzi, & Crisosto, ). However, processing can induce negative changes in the physical and chemical properties of the product in question (Muthukumarappan & Tiwari, ). One of the most commonly used processing methods is drying (Swanson & McCurdy, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the retention of bioactive compounds in African eggplant

Mbondo

Owino

Ambuko

et al. 2018

Food Science & Nutrition

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African eggplants (Solanum aethiopicum L.) are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these vegetables can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. However, drying can lead to considerable loss of the available bioactive compounds due to thermal degradation depending on the drying method and temperature conditions. This study investigated the effect of four drying methods (solar, oven, vacuum, and freeze) on the retention of total phenolics, beta‐carotene, antioxidant capacity, and lycopene in five African eggplant (S. aethiopicum) accessions (sangawili, manyire green, S00047A, AB2, and aubergine blanche). Samples were dried up to ~10% moisture content. The fresh and dried samples were analyzed for total phenolic content, antioxidant capacity, beta‐carotene content, and the lycopene content. In the fresh state, beta‐carotene, total phenolic content, and free radical scavenging activity ranged between 14.75 ± 0.50 and 29.50 ± 0.77 mg/100 g db, 751.21 ± 1.73 and 1,363.95 ± 2.56 mg/100 g GAE db, and 99.58 and 325.61 mg/ml db IC 50 value, respectively. The accession S00047 showed highest total phenolic content and lowest IC 50 value in the fresh samples. The results also showed that total phenolic content, antioxidant capacity, and beta‐carotene contents were significantly (p < .05) affected by drying method and drying temperature with freeze‐drying presenting the highest retention. Overall, 36.26%s–95.05% (total phenolics) and 31.44%–99.27% (beta‐carotene) were retained during freeze‐drying. Lycopene was only detected in the dried samples of the accession manyire green but absent in all the fresh samples of all the accessions. This study demonstrates that freeze‐drying was the most effective in retaining the highest bioactive compounds in African eggplants.

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Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the retention of bioactive compounds in African eggplant

Mbondo

Owino

Ambuko

et al. 2018

Food Science & Nutrition

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“…(3) 6 m/s (the air velocity of spiral-type quick-freezing equipment); and (4) 20 m/s (air velocity of impact-type quick-freezing equipment) [32,33].…”

Section: Calculation Methodsmentioning

confidence: 99%

Simulation Analysis and Experimental Verification of Freezing Time of Tuna under Freezing Conditions

Huo,

Yang,

Xie

et al. 2023

Fishes

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In order to predict the regular temperature change in tuna during the freezing process for cold chain transportation, improve the quality of frozen tuna, and reduce the energy consumption of freezing equipment, a three-dimensional numerical model for freezing tuna of different sizes was established. An unsteady numerical simulation of the air velocity and flow field was combined with an analysis of the freezing process of tuna. This paper also studied the effect of air velocity, temperature, and tuna size on the freezing process. The numerical results show that there was a positive correlation between the cold source environment and the tuna-freezing process. Lower temperatures and higher air increased the velocity at which the tuna moved through the maximum ice crystal formation zone, maintaining a better aquatic product quality. In some cases, however, the smaller tuna models achieved a longer freezing time. Due to the difficulty of obtaining the whole tuna sample, the temperature curve and freezing rate over time obtained during the freezing process were tested using a tuna block of a specific size. The maximum error did not exceed 6.67%, verifying the authenticity and feasibility of the simulation.

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“…Preparation can preserve perishable foods, but may also cause changes in some important characteristics. (Muthukumarappan and Tiwari, 2010). Cooking may affect their compositions in both positive and negative way (Faller and Fialho, 2009;Mcdougall et al, 2010 andChumyam et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of Cooking Methods on Bioactive Compounds of Eggplant (Solanum melongena L.) and its Use in Preparing and Evaluating Frozen Baba Ghanoush Product During Storage

Eshra

Mohamed²,

Saber³

et al. 2021

JAS

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This research was undertaken to find out the effects of different cooking methods on bioactive compounds of eggplant. The effect of freezing and storage on microbial growth and sensory properties of the common Egyptian dish called Baba ghanoush were also studied. The results showed that eggplant contained a high percentage of crude fiber, crude protein, crude fat, and total ash. It can be noted that the mineral contents of fresh eggplant were Ca, Mg, Na and K as the major minerals. On the other hand, the results of total phenolics in the fresh, dry fresh, oven and steamed samples were 9.32, 75.78, 42.31 and 41.53 mg/100 g, respectively as gallic acid equivalent. The total flavonoids of the different eggplant treated samples varied between 0.46 to 0.7 mg equivalents of quercetin per 100 g. The results indicated that the antioxidant activity as well as IC50 of fresh, dry fresh, oven and steamed samples were 8.82, 87.20, 82.78, 90.23 and 10.86, 1.18, 1.21 and 1.12, respectively. Also, eighteen phenolic compounds were identified by HPLC. The color attributes L*, a*, and b* in case of Baba ghanoush prepared from oven eggplant slightly decreased with increasing the storage period. Significant reduction was noted in microbial growth with increasing the storage period up to 4 months in case of Baba ghanoush prepared either from oven and steamed eggplant. Sensory attributes of Baba ghanoush were well accepted by the panelists even after 4 months of storage.

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Refrigeration and Freezing Preservation of Vegetables

Cited by 4 publications

References 73 publications

Effect of drying methods on the retention of bioactive compounds in African eggplant

Effect of drying methods on the retention of bioactive compounds in African eggplant

Simulation Analysis and Experimental Verification of Freezing Time of Tuna under Freezing Conditions

Effect of Cooking Methods on Bioactive Compounds of Eggplant (Solanum melongena L.) and its Use in Preparing and Evaluating Frozen Baba Ghanoush Product During Storage

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