The effect of drying processes on pesticide residues in orange <i>(Citrus sinensis)</i>

Acoğlu, Büşra; Ömeroğlu, Perihan Yolci

doi:10.1080/07373937.2021.1946078

Cited by 12 publications

(2 citation statements)

References 25 publications

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“…It was found that G3 had the highest concentration of 4-terpineol, α-terpineol, linalool, nonaldehyde, octyl aldehyde, α-terpinene, β-pinene, limonene, and α-pinene. In the previous report, aldehydes (nerolides and geranyl aldehyde) and esters (nerolides and geranyl acetate) are responsible for the aroma quality of lemons [37]. Terefore, LPP showed no negative efect on the favor characteristics of lyophilized lemon slices.…”

Section: Fingerprint Analysis Of Volatile Organic Compoundmentioning

confidence: 73%

Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

Liu,

Zhou,

Sanmartin

et al. 2023

Journal of Food Biochemistry

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Low-pressure plasma (LPP) treatment was implemented as a nonthermal technology to preserve the organoleptic and nutritional qualities of lyophilized lemon slices. Effects of LPP treatment on the basic quality and flavor characteristics of lyophilized lemon slices stored for 7 d were evaluated. Fresh lyophilized lemon slices were prepared as a reference. The total titratable acids and sugars were in the range of 1.00∼1.11 mg/mL and 190.21∼197.37 mg/mL. The total phenolic content and Vc gradually decreased during storage from 1.74 to 1.33 mg/mL and 0.53 to 0.31 mg/mL. LPP had minor effects on total sugars and total titrate acids but prevented the storage losses of vitamin C (Vc) and phenols. A total of 35 volatile organic compounds were identified with C10 monoterpenoids being the major compounds. C6-C9 aldehydes corresponding to a green grassy aroma gradually decreased with increasing storage time. The gallery plot confirmed the different compositions of volatile organic compounds in LPP-treated samples. LPP-treated lemon slices had a higher content of preferred aromatic substances (terpinen-4-ol, α-terpineol, α-terpinene, and limonene) with a citrus-like flavor. These results demonstrated the positive effect of LPP treatment on retaining the flavor characteristics of lemon slices.

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Section: Fingerprint Analysis Of Volatile Organic Compoundmentioning

confidence: 73%

Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

Liu,

Zhou,

Sanmartin

et al. 2023

Journal of Food Biochemistry

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“…(2002) found that monoterpenes represented the most abundant class of volatiles in lemons, with limonene alone accounting for 38.1–95.8% of the total volatile components, followed by β ‐pinene and γ‐ terpinene, among others. Citral was essential for the aroma quality of lemons and was usually present as one of two isomers, namely, nerolides and geranyl aldehyde, while the more important esters among the volatile components of lemons are nerolides and geranyl acetate (Acoglu & Omeroglu, 2021). Moreover, this paper concluded that the MVD treatment group displayed higher limonene and geranyl acetate levels.…”

Section: Resultsmentioning

confidence: 99%

Effect of different drying technologies on the characteristics and quality of lemon slices

Pan

Shui

et al. 2022

Journal of Food Science

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This experiment aimed to investigate the effects of four drying methods, namely, hot air drying (HAD), microwave drying (MD), vacuum drying (VD), and microwave vacuum drying (MVD), on the quality of lemon slices.The relevant indicators, including total phenolic content, ascorbic acid content, browning, color, reducing sugar content, volatile component measurements, and principal component analysis of 0 and 30 days storage, were compared after exposure to the four drying methods. The shortest time of 64 min was used to treat the lemon slices via MVD at 1 KW. These samples displayed the least damage after drying and the highest rehydration ratio of 4.12. The contents of VC, reducing sugars, and total phenols of MVD samples were significantly higher than those in the HAD, VD, and MD groups, retaining 105.94 mg/100 g, 21.35 g/100 g, and 77.81 mg GAE/g, respectively, while their color difference values were also the smallest, with a browning degree of 3.55, significantly lower than those in the other treatment groups (p < 0.05), and the degree of browning of the samples in the HAD treatment group was the most serious; in terms of volatile flavor substances, the lemon slice samples in the MVD and HAD treatment groups were more diverse and of better quality. The order of product sensory evaluation was: MVD > VD > HAD > MD. The final scores after comprehensive analysis revealed the order of the four drying methods as MVD, HAD, VD, and MD. Therefore, MVD had a better effect on the sensory perception and nutritional properties of the lemon slices, providing a useful alternative to the conventional drying method.

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Dissipation, processing factors and dietary risk assessment of the bioinsecticide abamectin in herbal plants belonging to Lamiaceae family from open field to herbal tea infusion

Jankowska,

Hrynko,

Rutkowska

et al. 2024

Chemosphere

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The effect of drying processes on pesticide residues in orange (Citrus sinensis)

Cited by 12 publications

References 25 publications

Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

Effect of different drying technologies on the characteristics and quality of lemon slices

Dissipation, processing factors and dietary risk assessment of the bioinsecticide abamectin in herbal plants belonging to Lamiaceae family from open field to herbal tea infusion

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