Structural modification on potato tissue and starch using ethanol pre-treatment and drying process

Guedes, Jaqueline Souza; Santos, Karoline Costa; Castanha, Nanci; Rojas, Meliza Lindsay; Matta, Manoel Divino da; Lima, Dâmaris Carvalho; Augusto, Pedro Esteves Duarte

doi:10.1016/j.foostr.2021.100202

Cited by 24 publications

(14 citation statements)

References 31 publications

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“…Rojas et al (2020) and Zubernik et al (2020) similarly reported that lower drying time was observed in apple slices pretreated with ethanol solution. Also, similar findings in other dried fruits and vegetables were reported by Guedes et al (2021) (potatoes) and Zhou et al (2021) (scallion stalk). Additionally, immersing citric acid and ultrasound pretreatment considerably affected drying time of apple slices.…”

Section: Resultssupporting

confidence: 90%

Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices

Tepe

2022

Food Processing Preservation

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This study aimed to investigate the impact of conventional (citric acid) and novel pretreatments (ethanol solution and ultrasound) and hybrid microwave-assisted drying on the drying characteristics and bioactive compounds of the apples. Drying rate of apple slices considerably increased due to the pretreatments and hybrid microwaveassisted drying. The highest drying rate was observed in the samples dried at HMAD200. Among the pretreatments, immersing 100% ethanol solution showed the greatest effect on drying time. Parabolic model was the best model except for samples dried at HMAD200. Samples immersed in 1% citric acid solution had the lowest color loss. Additionally, immersing 50% ethanol solution caused the highest loss of TPC and AA. This study may shed light on the usage potential of novel pretreatments and hybrid microwave-assisted drying of foods with these results. Novelty Impact Statement:The highest drying rate was obtained from the samples dried at HMAD200. Among the pretreatments, immersing 100% ethanol solution gave the lowest drying time. The lowest color loss occurred in the samples pretreated with 1% citric acid. The highest loss of bioactive compounds was observed in the samples pretreated with ethanol solutions.How to cite this article: Tepe, F. B. ( 2022). Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices.

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Section: Resultssupporting

confidence: 90%

Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices

Tepe

2022

Food Processing Preservation

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“…Figure 3 depicts the variation of TLYS moisture content with time during drying at various temperatures ranging from 60 C, 70 C and 75 C. The moisture content decreased from 81.06% to 1.96 %, 75.98 %-2.79 %, and 67.6 %-1.12 %, at the point where the equilibrium moisture content was obtained for 60 C, 70 C, and 75 C respectively, as the drying time progressed from 10 min to 240 min; similar reports were observed in the drying of cassava (Aviara et al, 2014), Okra plant (Lazarin et al, 2020;Okunola et al, 2021), Guava plant (Guedes et al, 2021), untreated Musa nendra and Momordica charantia (Arun et al, 2020), tomatoes (Lopez-Quiroga et al, 2020) and walnut drying (Chen et al, 2020).…”

Section: The Proximate Analysissupporting

confidence: 81%

“…One of the mediums for three-leaved yam storage and transportation without deterioration is via conversion of dried starch ( Guedes et al., 2021 ). Starch is a complex carbohydrate, (C 6 H 10 O 5 ) that is white, powdery and tasteless consisting of 30% amylose and 70% amylopectin.…”

Section: Introductionmentioning

confidence: 99%

Energy and exergy analysis of three leaved yam starch drying in a tray dryer: parametric, modelling and optimization studies

Nwosu‐Obieogu

Oke

Bright

2022

Heliyon

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“…The authors reported a 34%, 47%, and 53% reduction when the fruit was pretreated for 10, 20, and 30 min, respectively. Likewise, Guedes et al (2021) obtained a similar behavior, with a reduction of approximately 56% in the drying of potato samples with the use of ethanol. A possible explanation for why the effect of alcohol directly decreases drying time was reported by Silva et al (2012) when drying pineapple and it was called the Marangoni effect, which is based on the mass transfer at the interface between two fluids with different surface tensions.…”

Section: Resultsmentioning

confidence: 56%

Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and NIR spectra

Brandão

Silva

Arruda

et al. 2022

J Food Process Engineering

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There is a growing interest in drying methods focusing on the reduction of drying time, and improvement of product quality. This work aimed to study the use of ethanol as a pretreatment to melon infrared drying (IRD), evaluating its effect on the drying kinetics and quality parameters. The pretreatment step included the melon immersion in different ethanol concentrations (50% and 100%) and immersion times (10, 20, and 30 min). IRD was performed at 60 C with control (untreated) and pretreated samples. Melon pretreated in 100% ethanol for 30 min had the shortest drying time and highest diffusivity value. The Page model obtained the best fit for the experimental data. All dried melons showed water activity below .60, and a reduction in the bioactive compounds. Samples immersed in 50% ethanol, in general, showed lower losses of total phenolics and carotenoids. Concerning color, there was a decrease in the luminosity (L*), while redness (a*) and yellowness (b*) were intensified. Principal component analysis applied to the near infrared (NIR) spectra of the dried samples showed a tendency of separation between samples pretreated with different concentrations of ethanol. In conclusion, IRD and ethanol pretreatment can be useful tools to reduce drying time, but some limitations on bioactive compounds were discussed. Practical applicationsThe concentration and the time of ethanol pretreatment application can result in different melon infrared drying rates and can influence important qualitative parameters. Therefore, it is important to evaluate these factors to optimize the dried melon production, resulting in lower drying time and better quality preservation.

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Structural modification on potato tissue and starch using ethanol pre-treatment and drying process

Cited by 24 publications

References 31 publications

Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices

Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices

Energy and exergy analysis of three leaved yam starch drying in a tray dryer: parametric, modelling and optimization studies

Ethanol pretreatment and infrared drying of melon: Kinetics, quality parameters, and NIR spectra

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