The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks

Kręcisz, Magdalena; Stępień, Bogdan; Łyczko, Jacek; Kamiński, Piotr

doi:10.3390/foods12234294

Cited by 3 publications

(1 citation statement)

References 45 publications

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“…The nutrient content and appearance quality of food are easily affected by processing technology, and drying, as an efficient, safe, and inexpensive processing method, has been widely researched and applied [1]. Drying is mainly through dehydration to reduce the water content and microbial growth in fresh fruits, vegetables, and mushrooms to achieve the purpose of prolonging the storage time of food and improving the value of goods [2]. In recent years, China's edible mushrooms' planting scale has continued to expand, and the number of varieties continues to increase.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes

Hou,

Zhang,

et al. 2024

Foods

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In this study, we used fresh Oudemansiella raphanipes as raw materials and pre-treated through hot air drying (HD), infrared radiation drying (ID), and vacuum freeze drying (VD) to investigate the effects of different drying methods on the rehydration rate, appearance quality, microstructure, and volatile flavor components of the dried products, as well as to determine the physicochemical properties and bioactivities of the polysaccharides in the dried O. raphanipes. The results showed that the VD O. raphanipes had the highest rehydration rate and the least shrinkage in appearance, and it better maintained the original color of the gills, but their aroma was not as strong as that of the HD samples. The scanning electron microscopy results indicate that VD maintains a good porous structure in the tissue, while HD and ID exhibit varying degrees of shrinkage and collapse. Seventy-five common volatile substances were detected in the three dried samples, mainly alkanes, alcohols, and esters. The polysaccharides (PS-H, PS-I, and PS-V) extracted from the dried samples of these three species of O. raphanipes had similar infrared spectral features, indicating that their structures are basically consistent. The highest yield was obtained for PS-V, and the polysaccharide content and glucuronic acid content of PS-I were higher than those of the remaining two polysaccharides. In addition, PS-V also showed better antioxidant activity and inhibitory activity against α-glucosidase as well as α-amylase. In conclusion, among the above three drying methods, the quality of O. raphanipes obtained by vacuum freeze drying is the best, and this experiment provides a theoretical basis for the selection of drying methods for O. raphanipes.

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Section: Introductionmentioning

confidence: 99%

Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes

Hou,

Zhang,

et al. 2024

Foods

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Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette

Kręcisz,

Stępień,

Pikor

2024

Applied Sciences

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The purpose of this study was to determine the impact of vacuum impregnation on selected physical properties of courgettes, the drying process, and kinetics of the drying process. Vacuum impregnation was used as a pretreatment in the conducted research. The drying process was carried out using three techniques (convection drying, freeze drying, and vacuum drying). In the presented work, selected properties of courgettes, i.e., water activity, dry weight, density, VGI, shrinkage, and color were investigated, and the best model describing the kinetics of the drying process was selected. As a result of the study, it was found that the pretreated courgette was characterized by increased dry matter (0.44% to 4.08%) and density content (15.52% to 33.78%) and reduced or increasing water activity (−5.08 to 38.62%) depending on the drying method. The process also resulted in reduced drying shrinkage (−2.13% to −6.97%). Tomato juice was used as an impregnating solution, resulting in an increase in red intensity (8.44) and a decrease in the L* color index (80.16 to 58.00 for the fresh courgette). Dries with the most favorable properties were obtained using the freeze-drying method. The best model of the drying process kinetics was the logistic model.

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The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process

Kręcisz,

Klemens,

Latański

et al. 2024

Molecules

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The effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze drying was carried out. Compared to dried indigenous celery, dry impregnated tissue was characterized by lower values of dry matter, L* and b* color parameters, as well as higher values of water activity, density and a* color parameter. In addition, VI reduced the drying time. Forty Volatile Organic Compounds (VOCs) were found in celery, while fifty-one VOCs were found in the profile of celery with beetroot juice. The innovative method of vacuum impregnation made it possible to produce a new type of product with changed properties and a variable VOCs profile. The best fit of the drying process kinetics was achieved by using the logistic model. Increasing the temperature during convection drying resulted in shorter drying time, increased values of dry matter, reduced the water activity value and altered VOCs.

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The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks

Cited by 3 publications

References 45 publications

Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes

Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes

Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette

The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process

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