Texture of Bananas Submitted to Different Freeze Drying Cycle Applying Scanning Electron Microsocopy with Image Analysis Techniques

Andino, Agustina Roa; Pieniazek, Facundo; Messina, Valeria

doi:10.1007/s11483-018-9551-6

Cited by 6 publications

(5 citation statements)

References 23 publications

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“…During freeze-drying, the ice sublimation creates pores, the walls of which may shrink due to surface forces. e porous structure, an important symbol for the freeze-dried products, allows for a fast rehydration process because water easily reoccupies the empty spaces [7,36]. A similar observation was previously reported for freeze-dried bananas and lemon balm, respectively [36,37].…”

Section: Microstructure Examinationsupporting

confidence: 78%

“…e stevia FTIR spectrum also showed asymmetric and symmetric stretching vibrations of sp 3 -CH appearing at 2926 and 2870 cm −1 [35,36]. e low intensity band, which was recorded at 1730 cm −1 , is assigned to the stretching vibration of the − C�O bond ( − C�O stretching), and this is due to the presence of steviol glycosides, which also have the characteristic band [34].…”

Section: Ftir Analysismentioning

confidence: 96%

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Effect of Preservation Methods on Physicochemical Quality, Phenolic Content, and Antioxidant Activity of Stevia Leaves

Hidar

Noufid

Mourjan

et al. 2021

Journal of Food Quality

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The effect of freeze-drying and gamma irradiation at 0.5, 1, and 2 kGy on the physicochemical composition (moisture, fat, ash, mineral, and chlorophyll contents), microstructure, total phenolic content, and antioxidant capacity of stevia leaves was investigated in the present study. The results obtained indicated that freeze-drying and gamma irradiation treatments caused significant reduction ( p ≤ 0.05) of moisture and fat contents in comparison with those of commercial leaves, while ash content was not significantly affected. Mineral composition was analysed. Among the analysed elements, potassium and iron levels were higher in the freeze-dried and irradiated samples, respectively. The microstructure was analysed using a scanning electron microscope. Micrographs revealed that a higher porous size structure was obtained by freeze-drying, and degradation of cell wall structure was more clearly visualized by irradiation at 2 kGy. However, the main functional groups were stable as confirmed by Fourier transform infrared spectroscopy analysis. The effects on chlorophyll content, phenolic profile, and antioxidant properties were evaluated before and after ten months of storage. In terms of chlorophyll contents, the freeze-dried leaves exhibited the highest content. Chlorophylls a and b decreased when storage progressed for freeze-dried leaves as well as for gamma-irradiated leaves. Both preservation methods gave significant advantages in increasing the total phenolic content and DPPH scavenging activity. Moreover, a significant increase of bioactive compounds and antioxidant activity was observed as the gamma irradiation dose increased. In addition, the storage time increased the amounts of polyphenols and DPPH scavenging activity. After 10 months of storage, gamma-irradiated leaves had the highest total phenolic content as well as the DPPH scavenging activity followed by freeze-dried leaves. The results indicate that freeze-drying and gamma irradiation at the studied doses could be effective postharvest methods for preservation of stevia leaf quality.

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Section: Microstructure Examinationsupporting

confidence: 78%

Section: Ftir Analysismentioning

confidence: 96%

Effect of Preservation Methods on Physicochemical Quality, Phenolic Content, and Antioxidant Activity of Stevia Leaves

Hidar

Noufid

Mourjan

et al. 2021

Journal of Food Quality

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“…The GLCM, which is a well-known statistical method for texture characterization, provides information on the distribution of gray-level intensity differences in sample images (Mohanaiah, Sathyanarayana, & Gurukumar, 2013;Sun, 2012). Recently, different GLCM-based analysis methods have been introduced for the extraction of textural features from the digital images of food samples (Andino, Pieniazek, & Messina, 2019;Perez Alvarado, Hussein, & Becker, 2016). Nouri, Nasehi, Goudarzi, and Abdanan Mehdizadeh (2018) proposed a texture-based image analysis method to successfully evaluate the staling rate of baguette bread during 5 days of storage.…”

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confidence: 99%

Nondestructive evaluation of baking parameters on pogácsa texture

Amani

Firtha

Jakab

et al. 2021

Journal of Texture Studies

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This study aimed to investigate the potential application of image texture processing method on visible crumb structure of salty cake pog acsa, which was prepared with different baking times (5 and 7 min) and temperatures (200, 215, and 230 C). For this purpose, changes in gray level co-occurrence matrix (GLCM) features including energy, contrast, correlation, homogeneity, and entropy were monitored and their relationship with the instrumental texture parameters (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness) were assessed. The pore ratios were also extracted and visualized using image processing technique. Texture profile parameters indicated strong correlation (p < .01) with the image pattern parameters in different pog acsa groups. Gumminess showed strong correlation with contrast (0.503), correlation (À0.498), and homogeneity (0.401). Hardness also exhibited correlation with contrast (0.517), entropy (0.341), and correlation (À0.476). The pore ratio showed marked variation in crumb structure when different times and temperatures were used. Baking at 230 C for 7 min maximized the pore ratio (0.56). Penalty analysis revealed that oiliness, pore structure, and color of products were linked with baking time and temperature. Overall, the results suggested that the GLCM-based technique had the potential to be used as a nondestructive method for rapid quality assessment of pog acsa.

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“…The images were taken with the detector within the lens using an acceleration voltage of 3.00 kV. For each sample ( t = 0, t = 3 and t = 6), 10 images at a magnification of 250X were obtained and stored as bitmaps on a gray scale with brightness values between 0 and 255 for each pixel constituting the image (Pieniazek, Roa Andino, & Messina, 2018; Roa Andino et al, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…Nouri, Nasehi, Goudarzi, and Abdanan Mehdizadeh (2018) reported that the GLCM texture features showed high correlations with the instrumental texture parameters and physicochemical properties in bread during storage. Roa Andino, Pieniazek, and Messina (2018) studied freeze‐dried bananas and showed that there was a good correlation between image analysis and instrumental techniques.…”

Section: Introductionmentioning

confidence: 99%

Different methods for textural evaluation of freeze‐dried candies during storage

Archaina

Pieniazek

Messina

et al. 2023

Journal of Texture Studies

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The textural changes during storage of two freeze‐dried candies developed from blackcurrant fruits, unflavored yogurt, and different alternative sweeteners, one sweetened with honey/isomalt (HI) and another sweetened with isomalt/stevia (IS), were analyzed using three different methods (instrumental, sensory, and image analysis). Fresh candies were in the supercooled state and presented different structural and textural characteristics (HI: compact and homogeneous, and IS: porous and crunchy), with Fmax values of 139 ± 14 and 174 ± 16 N for HI and IS, respectively. After storage, the instrumental analysis showed approximately 60% average drop in Fmax and W values, in agreement with the decrease observed by sensory analysis in hardness, fracturability, and crispness. Image analysis showed an increase in parameters related to the homogeneity and the uniformity/smoothness for HI. Pearson's correlation coefficients analysis showed that there was a good correlation between the three techniques used, suggesting that the joint use of these methods could be performed for a better understanding of complex food texture.

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Texture of Bananas Submitted to Different Freeze Drying Cycle Applying Scanning Electron Microsocopy with Image Analysis Techniques

Cited by 6 publications

References 23 publications

Effect of Preservation Methods on Physicochemical Quality, Phenolic Content, and Antioxidant Activity of Stevia Leaves

Effect of Preservation Methods on Physicochemical Quality, Phenolic Content, and Antioxidant Activity of Stevia Leaves

Nondestructive evaluation of baking parameters on pogácsa texture

Different methods for textural evaluation of freeze‐dried candies during storage

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