The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

Yıldız, Gamze; İzli, Gökçen

doi:10.1111/jfpe.13223

Cited by 32 publications

(28 citation statements)

References 37 publications

(39 reference statements)

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“…For this study ultrasound pretreatment reducing effect on shrinkage ratio can be considered as a positive effect on dried product quality. Similar results were reported for hot air drying of Mirabelle plum (Dehghannya et al, 2016) and freeze drying of quince slices (Yildiz and İzli, 2019). The falling tendency in shrinkage values with ultrasound application might be due to microstructure damages which improve water diffusivity in apple tissue (Rodriguez et al, 2014).…”

Section: B a Csupporting

confidence: 60%

Ultrases Ön İşleminin Elma Dilimlerinin Kurutma ve Rehidrasyon Karakteristikleri ile Mikroyapısına Etkisinin Araştırılması

Tüfekçi

Özkal

2020

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi

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In this study, the effects of ultrasound pretreatment on hot air drying and rehydration characteristics and microstructure changes of apple slices were examined. Slices of apple cv. Granny Smith having 5 mm thickness were used as the material. Pretreatments with ultrasound application were done by an ultrasonic generator with 20 kHz frequency. Effect of pretreatment time (10, 20, 30 min) and amplitude (55 and 100 %) were evaluated. Drying experiments were performed in a cabinet drier at 60°C with 0.3 m.s -1 constant air velocity. Application of ultrasound pretreatment decreased the drying time of apple slices in some conditions. Amongst the five thin layer drying models tested, the Page and Modified Page models found to be the best fitting models for the expression of the drying of apple slices. Microstructural changes caused by ultrasound pretreatment enhanced the rehydration ability of dried apples. As the pretreatment time and ultrasound amplitude increased, the rehydration ratio had an increasing trend. Peleg model represented the rehydration kinetics of the samples successfully. Changes in the microstructure of the apple samples caused by the ultrasound pretreatment were clearly observed with scanning electron microscopy images. Structural changes, caused by ultrasound pretreatment in apple tissues, resulted in low shrinkage values.

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Section: B a Csupporting

confidence: 60%

Ultrases Ön İşleminin Elma Dilimlerinin Kurutma ve Rehidrasyon Karakteristikleri ile Mikroyapısına Etkisinin Araştırılması

Tüfekçi

Özkal

2020

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi

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“…The FD time was decreased by about 57% without any effect on the functional properties of the fibre in the peel. Other researchers [70] used US as a method of pretreating quince slices before FD. They reported that US caused a decrease in the rate of shrinkage and the hardness of quince (by about 30%), whereas the rehydration ratio was increased by about 50%.…”

Section: Ultrasoundmentioning

confidence: 99%

Recent Trends in Pretreatment of Food before Freeze-Drying

Dziki

2020

Processes

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Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.

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“…The effect of ultrasound (US) pretreatment on freeze-dried quince slices was reported by Yildiz and Izli [19]. They showed higher preservation of bioactive compounds and improved physical properties compared to the untreated fruit samples.…”

Section: Introductionmentioning

confidence: 96%

Effect of Pretreatment with Low-Frequency Ultrasound on Quality Parameters in Gulupa (Passiflora edulis Sims) Pulp

et al. 2021

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The Gulupa (Passiflora edulis f. edulis Sims) is an expression of South America’s tropics’ biodiversity, and a source of B vitamins and amino acids. It is a climacteric export fruit for which it is necessary to incorporate emerging technologies for its conservation and transport. This work investigated the effect of ultrasound on gulupa pulp and verified the stability of the characters of interest in the shelf life of 20 days. Six treatments and a control sample were used, evaluated in triplicate, and varied in frequency (30 and 40 kHz) with an exposure time of 10, 20, and 30 min. A statistical analysis of unidirectional variances and Dunnett’s test was used. It was found that the ultrasound treatments did not affect the pH or the titratable acidity. Soluble solid results presented a significant increase (p < 0.05) (from 13.4 to 14.8% w/v) in the antioxidant capacity (from 1.13 to 1.54 µmol Trolox Equivalent (TE)/g by the ABTS•+ (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) Cationic Radical Assay and from 3.3 to 3.7 µmol TE/g by the DPPH· (2,2-diphenyl-1-picrilhydrazil) Radical Scavenging Assay). During the shelf life, ascorbic acid was the parameter that varied most (p < 0.05). It decreased from 42.7 to 21.6 mg ascorbic acid/100 g of pulp in the control sample. However, a smaller decrease was observed (23.8–24.5 mg ascorbic acid/100 g of pulp) in the 40 kHz treatments. The smallest global color difference (ΔE) for the control was found in the 40 kHz treatment at 30 min through the entire shelf life (day 0 to 20). Ultrasound treatment offers a new strategy to improve and extend the shelf life of chilled gulupa pulp.

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The effect of ultrasound pretreatment on quality attributes of freeze‐dried quince slices: Physical properties and bioactive compounds

Cited by 32 publications

References 37 publications

Ultrases Ön İşleminin Elma Dilimlerinin Kurutma ve Rehidrasyon Karakteristikleri ile Mikroyapısına Etkisinin Araştırılması

Ultrases Ön İşleminin Elma Dilimlerinin Kurutma ve Rehidrasyon Karakteristikleri ile Mikroyapısına Etkisinin Araştırılması

Recent Trends in Pretreatment of Food before Freeze-Drying

Effect of Pretreatment with Low-Frequency Ultrasound on Quality Parameters in Gulupa (Passiflora edulis Sims) Pulp

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