Use of partial drying and freezing pre-treatments for development of vacuum fried papaya (Carica papaya L.) chips

Silva

Food Processing Preservation

et al. 2021

Incorporation of probiotic bacteria in food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. The objective of this study was to coat papaya slices with probiotic filmogenic solution to obtain dehydrated probiotic papaya slices. The probiotic filmogenic solution was applied as an edible coating on papaya slices before drying operation at temperatures of 50, 60, and 70°C. The Page model showed the best fit for all kinetics (R² > 0.9988). The use of filmogenic solution to incorporate the probiotic in papaya slices showed satisfactory results, with a reduction of 1.30 LogCFU g −1 at the end of drying at 70°C, reduced shrinkage, resulting in greater conservation of their structure and compounds phenolics. The thermodynamic properties indicate that the coated papaya slices need more energy to start the diffusion process and have a darker color and firmer texture profile. Novelty impact statement:The difference of this study is the evaluation of the potential use of a filmogenic solution based on gelatin and inulin in the incorporation of probiotic in dried fruit. In addition, the use of edible coating as a pretreatment for drying fruits gives interesting technological characteristics to the dried product, increasing its nutritional value.

Section: Resultssupporting

confidence: 75%

Section: Apparent Density and Solid Densitysupporting

confidence: 72%

Probiotic coating applied to papaya slices for high quality snack production by convective drying

Silva

Food Processing Preservation

et al. 2021

“…A previous air-drying step may decrease the gradient of water-oil transfer, [19][20][21] besides forming an outer crust to restrict oil uptake. 22 The effect is increased when the pre-drying is combined with ultrasound, since ultrasound results in damage to cell structures, thus increasing effective water diffusivity and then reducing the initial moisture content of the slices, limiting the oil uptake on frying. 23,24 Pulsed electric field pretreatment also promotes cell disintegration (by cell membrane perforation), resulting in increased water diffusivity and reduced oil uptake.…”

Section: Reduced-oil or Oil-free Chipsmentioning

confidence: 99%

“…Some pretreatments have been proposed to reduce the oil uptake on frying. A previous air‐drying step may decrease the gradient of water–oil transfer, 19–21 besides forming an outer crust to restrict oil uptake 22 . The effect is increased when the pre‐drying is combined with ultrasound, since ultrasound results in damage to cell structures, thus increasing effective water diffusivity and then reducing the initial moisture content of the slices, limiting the oil uptake on frying 23,24 .…”

Section: Introductionmentioning

confidence: 99%

Something to chew on: technological aspects for novel snacks

2021

Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy‐dense components and/or maximizing the retention or bioavailability of nutrients. This mini‐review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.

J Food Process Engineering

“…They can serve as a light snack or an excellent complement to breakfast or dessert. Furthermore, apple chips are widely popular among those adhering to a healthy lifestyle, as they contain no artificial additives and deliver the natural taste of apples (Pandey et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Optimization of production of blanched apple chips using sublimation drying

Kenzhekhanova,

Mukhametov,

Mamayeva

2024

The aim of the research is to investigate the efficiency of producing blanched apple chips utilizing an innovative technology, namely sublimation drying. Apples of the “Aport Almaty” variety were stored at a temperature of 4°C prior to processing. They were peeled, seeded, sliced into segments of specific thickness, and subjected to drying in a drying chamber at temperatures of 45, 50, and 60°C. Following drying, the samples were analyzed for antioxidant content, phenolics, minerals, and vitamins. For comparative analysis, methods such as sublimation drying, conventional drying, and low‐temperature drying were also employed. Atomic absorption spectroscopy and high‐performance liquid chromatography methods are employed for the analysis of the mineral and vitamin composition. Each group consists of 30 samples. Analysis of variance revealed statistically significant differences in antioxidants (F(3, 116) = 12.48, p < .001), water activity (F(3, 116) = 7.22, p < .01), and phenols (F(3, 116) = 9.85, p < .001) among the drying methods. Sublimation drying demonstrated higher levels of antioxidants and phenols (p < .05). At 45°C, sublimation drying resulted in higher levels of antioxidants (p < .05) and vitamin C, as well as low water activity (p < .05). Dry mass significantly correlated with storage stability (r = −0.75, p < .05). Sublimation drying exhibited superiority in moisture loss (F > 24.17, p < .001). The correlation coefficient between dry mass and moisture content was −0.82 (p < .01). Blanching improved antioxidant activity (75% vs. 65%) and color preservation.Practical applicationsOur study deepened the understanding of sublimation drying processes in apple chip production by determining optimal conditions for achieving high product quality. The obtained results provide valuable recommendations for practical application in the food industry, including optimal temperature regimes and the use of blanching to enhance chip quality. The universality of our study results supports their applicability in various sectors of the food industry that involve the drying of fruits and vegetables. Sublimation drying with blanching demonstrated high effectiveness in preserving the biochemical characteristics of the product, extending shelf life, and enhancing organoleptic properties.