Article
Agronomy
Nurdan Tuna Gunes, Ender Sinan Poyrazoglu
Summary: The potential of hot water treatments as an alternative to 1-Methylcyclopropane (1-MCP) treatments for maintaining the quality of quince fruit during long-term regular air storage was investigated. The results showed that hot water and 1-MCP treatments could maintain the color, acidity, acid content, and vitamin C levels of the fruit flesh, and improve the firmness and sensory attributes of the flesh. Hot water treatment, a non-chemical method, has the potential to maintain the quality of quince fruit during long-term regular air storage at 0 +/- 1 degrees C temperature and 85-90% relative humidity conditions for 6 months.
Article
Horticulture
Hnin Phyu Lwin, Jin-Ho Choi, Jong-Pil Chun, Christopher B. Watkins, Jinwook Lee
Summary: 1-MCP treatment on 'Wonhwang' pears resulted in higher flesh firmness, delayed core and cortex browning, but also increased shrivelling in the fruit. The treated fruit had higher levels of sucrose, dehydroascorbic acid, alanine, threonine, and γ-aminobutyric acid, and lower levels of fructose and glucose. The effects of 1-MCP on fruit physiology and metabolomic responses were analyzed using heatmap matrices and principal component analysis.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Beom-Gyun Jeong, Yu-Jeong Gwak, Jeong Kim, Won-Ho Hong, Su-Jin Park, Md. Atiqual Islam, Jiyoung Jung, Jiyeon Chun
Summary: Citrus peels, which are usually discarded, are found to have health-promoting compounds. This study investigates the potential use of citrus peels as functional tea ingredients. Freeze-dried citrus peel powders have higher polyphenol compounds and radical scavenging activity compared to air-dried ones. However, air-dried citrus peel powders are more effective in machine-drip teas, showing higher polyphenol content and radical scavenging activity. Among citrus varieties, Cheonhyehyang exhibited the highest polyphenol content and radical scavenging activity. The research provides valuable information for the tea industry and helps reduce waste by utilizing citrus peel powders.
Article
Chemistry, Applied
Shiyu Zeng, Bo Wang, Weiqiao Lv, Yiran Wu
Summary: This study investigates the effects of microwave power and hot air temperature on the drying process and quality of dried ginger. The results show that increasing both conditions can accelerate the drying process. An increase in microwave power from 0.6 to 0.9 W/g enhances the release of bioactive compounds, but further increase to 1.2 W/g degrades these compounds. Increasing the hot air temperature from 60 to 70 degrees C helps retain the compounds, but further increase to 80 degrees C leads to their degradation.
Article
Agriculture, Multidisciplinary
Anh Dao Thi Phan, Oladipupo Adiamo, Saleha Akter, Michael E. Netzel, Daniel Cozzolino, Yasmina Sultanbawa
Summary: This study found that freeze-drying was more effective in retaining vitamin C, reducing non-enzymatic browning and oxidation products, and improving powder color. The addition of maltodextrin was shown to protect vitamin C from oxidation and significantly improve the color attributes of the final dry products. Principal component analysis results suggested that the addition of appropriate levels of maltodextrin could effectively preserve the quality properties of KP fruit powder.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Tina Nurkhoeriyati, Boris Kulig, Barbara Sturm, Oliver Hensel
Summary: The research investigated the optimization of quality and energy demand in hot-air dried celeriac slices, finding the best drying conditions to be 58 degrees Celsius temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment. The experiment utilized the I-optimal design of response surface methodology and found that blanched samples had higher color difference and browning index but lower whiteness index compared to other pre-drying treatments. Additionally, the specific energy consumption was best described by a quadratic model, and dried samples had increased antioxidant activity but decreased total phenolic compound value compared to fresh samples.
Article
Engineering, Chemical
Ziyin Liang, Lige Tong, Shaowu Yin, Chuanping Liu, Li Wang
Summary: A bidirectional alternating hot air drying system was designed for thick-layered Chinese medicinal materials, which significantly improved drying efficiency and uniformity by controlling airflow direction and temperature.
Article
Agronomy
Zilong Li, Bingru Li, Meiqi Li, Xiaodong Fu, Xiuming Zhao, Dedong Min, Fujun Li, Xiaoan Li, Xinhua Zhang
Summary: The effects of hot air (HA) pretreatment on the quality and antioxidant activity of fresh-cut pitaya fruit were investigated. HA pretreatment effectively alleviated browning during storage and enhanced the content of phenolic compounds and antioxidant activity. The mechanisms involved the activation of key enzymes and suppression of oxidative enzymes, as well as the inhibition of ROS production.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yogesh Kumar, Lochan Singh, Vijay Singh Sharanagat, Sarvanan Mani, Sourabh Kumar, Ankur Kumar
Summary: Drying spine gourd slices at different temperatures led to significant changes in its quality and nutrient content, with an increase in protein, fiber, total phenolic, and total flavonoid content as drying temperature increased, while reducing fat, carbohydrate, chlorophyll, ascorbic acid, and antioxidant activity. The mineral content of fresh spine gourd differed significantly from dried samples, and the temperature of drying had variable effects on the nutritional composition.
Article
Multidisciplinary Sciences
J. Nudar, M. Roy, S. Ahmed
Summary: This study aims to investigate the hot air drying kinetics of osmotically pretreated adajamir and examine the quality parameters. The results indicate that pretreatments can improve the quality retention of fruits, with sucrose solution showing the best performance. This research will contribute to the optimization of thermal processing parameters in fruit dehydration.
Article
Agriculture, Multidisciplinary
Muhammad Rafiullah Khan, Chongxing Huang, Hui Zhao, Haohe Huang, Liu Ren, Muhammad Faiq, Majid Suhail Hashmi, Bo Li, Dantong Zheng, Yangfan Xu, Hongxia Su, Jiejie An
Summary: Thymol was proven to effectively delay pericarp browning and decay of longan fruit, maintaining its color and quality. It also showed high total phenolic and total flavonoid contents, inhibiting polyphenol oxidase and peroxidase activities.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Chemistry, Applied
Caiyun Li, Xuefeng Ding, Jie Li, Shoulei Yan
Summary: The effect and oxidation pathway of AA on the stability of Cat were investigated at different temperatures. The results showed that adding AA can enhance the stability of Cat, but excessive AA can promote the consumption of Cat.
Article
Agronomy
Adel M. Al-Saif, Ibrahim A. Elnaggar, Abd El-wahed N. Abd El-wahed, Ibrahim M. Taha, Hosny F. Abdel-Aziz, Mohammed H. Farouk, Ashraf E. Hamdy
Summary: This study demonstrates that spraying pomegranate trees with zinc oxide and boron oxide nanomaterials improves the marketability and quality of the fruits, as well as increases their bioactive components and antioxidant activity.
Article
Food Science & Technology
Sara Munoz-Pina, Aitana Duch-Calabuig, Elia Ruiz De Assin David, Jose Ros-Lis, Pedro Amoros, Angel Arguelles, Ana Andres
Summary: In this study, a novel magnetized mesoporous silica material was evaluated for its effect on enzymatic browning and physicochemical properties of apple juice. The results showed that the material reduced enzymatic browning without affecting the pH or total soluble solids of the juice. Although there was a decrease in the total content of polyphenols, the loss was smaller compared to untreated juice, while maintaining the antioxidant capacity.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Chemical
Andrzej Krzykowski, Dariusz Dziki, Stanislaw Rudy, Renata Polak, Beata Biernacka, Urszula Gawlik-Dziki, Emilia Janiszewska-Turak
Summary: This study investigated the effect of freeze-drying and air-drying temperature on the drying process and physicochemical properties of mulberry fruits. The results showed that both temperature and drying method significantly influenced the drying rate and properties of the fruits. Freeze-drying preserved the color and vitamin C content of the fruits, while air-drying resulted in color changes and reduction in vitamin C content.
Article
Food Science & Technology
Nailin Carvajal-Mena, Gipsy Tabilo-Munizaga, Mario Perez-Won, Robert Lemus-Mondaca
Summary: This study used 3D printing technology to develop a suitable material for food printing based on salmon industry by-products. By evaluating the physical properties and dimensional stability of salmon skin gelatin gels (SGGs) at different concentrations, it was determined that 8% SGG was the most suitable for extrusion-based 3D printing. This research provides valuable insights into the use of salmon gelatin for 3D food printing applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Luis S. Gomez-Perez, Nelson Moraga, Kong Shun Ah-Hen, Angela Rodriguez, Antonio Vega-Galvez
Summary: This study characterized the dietary fiber of fresh and processed murta berries in terms of their bioactive and antioxidant properties. The results showed that the DF concentration was high and fluctuated between 52.03 +/- 1.32 and 57.18 +/- 0.61 g/100 g dm. The DF exhibited strong antioxidant activity, with ORAC values of 38,190 +/- 661 and 26,425 +/- 1399 mu mol Trolox equivalent/100 g dm in the isolated DF of fresh murta berries and processed murta fruit leather respectively. Furthermore, the processed fruit leather retained a high concentration of total phenolics and flavonoids linked to DF.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Elsa Uribe, Luis S. Gomez-Perez, Alexis Pasten, Catalina Pardo, Luis Puente, Antonio Vega-Galvez
Summary: This study assessed the effect of refractive window drying on bioactive components and drying kinetics of physalis puree at different temperatures. The results showed that refractive window drying had good retention of bioactive components and can be an alternative method for preserving food.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Biochemistry & Molecular Biology
Antonio Vega-Galvez, Elsa Uribe, Alexis Pasten, Javiera Camus, Luis S. Gomez-Perez, Nicol Mejias, Rene L. Vidal, Felipe Grunenwald, Lorgio E. Aguilera, Gabriela Valenzuela-Barra
Summary: Vacuum drying (VD) was used to protect bioactive components and produce dried broccoli powders with high biological activity. The study found that higher temperatures reduced drying time and significantly improved the antioxidant potential of broccoli powder.
Article
Food Science & Technology
Issis Quispe-Fuentes, U. Elsa Uribe, Antonio Vega-Galvez, G. Jacqueline Poblete, C. Antu Olmos, C. Alexis Pasten
Summary: Five different pretreatment strategies were used for drying Flame seedless raisins: ultrasound, freezing, dipping in 0.05% NaOH solution, blanching, and enzymatic pretreatment. Results showed that dipping pretreatment reduced the drying period by more than half compared to the control. Ultrasound pretreatment preserved the total phenolic content better but affected the total flavonoid content. Enzymatic pretreatment had the least effect on the total flavonoid content. Slight differences were observed in the radical-scavenging antioxidant capacity assay among the pretreatments. The highest mean value was observed for blanching pretreatment in the oxygen radical absorbance capacity. The study provides scientific insights and a foundation for the use of pretreatments for solar drying of Flame grapes to produce high-quality raisins.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Mario Perez-Won, Luis Gonzalez-Cavieres, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, Erick Jara-Quijada, Roberto Lemus-Mondaca
Summary: This study compared the use of pulsed electric field (PEF) as a pretreatment in three drying methods. The results showed that vacuum microwave drying (VMD) with PEF application had the best performance in terms of drying speed, product quality, and energy consumption. Therefore, VMD and PEF are considered promising technologies for improving drying processes, maintaining quality, and reducing gas emissions.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Erick Jara-Quijada, Mario Perez-Won, Gipsy Tabilo-Munizaga, Roberto Lemus-Mondaca, Luis Gonzalez-Cavieres, Anais Palma-Acevedo, Carolina Herrera-Lavados
Summary: This study aimed to optimize the encapsulation efficiency of liposomes loaded with green tea polyphenols through response surface methodology. The obtained particles were characterized, and their release kinetics under thermal and non-thermal treatments were modeled. The results provide valuable insights into the behavior of liposomes and contribute to the development of new functional ingredients based on liposomes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Nailin Carvajal-Mena, Gipsy Tabilo-Munizaga, Mario Perez-Won, Carolina Herrera-Lavados, Roberto Lemus-Mondaca, Luis Moreno-Osorio
Summary: The impact of physicochemical properties and printing parameters on starch-protein gel printability was assessed in this study, aiming to obtain stable 3D-printed gels suitable for individuals with special nutritional needs. The effect of postprocessing on physical properties of the printed gels was also evaluated, and freeze-drying was found to maintain excellent shape fidelity of the gels. The study demonstrated the potential of CS-SPI gels as a promising alternative for 3D-printed foods for individuals with specific nutritional needs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Horacio Fraguela-Meissimilly, Jose Miguel Bastias-Monte, Claudia Vergara, Jaime Ortiz-Viedma, Roberto Lemus-Mondaca, Marcos Flores, Pamela Toledo-Merma, Sylvia Alcazar-Alay, Manuela Gallon-Bedoya
Summary: Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds. This review focuses on two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE), which offer advantages in recovering bioactive compounds. The study explores the optimal extraction conditions, equipment, and combinations with other technologies, and highlights the potential applications in circular economy and biowaste valorization.
Article
Biochemistry & Molecular Biology
Antonio Vega-Galvez, Luis S. Gomez-Perez, Francisca Zepeda, Rene L. Vidal, Felipe Grunenwald, Nicol Mejias, Alexis Pasten, Michael Araya, Kong Shun Ah-Hen
Summary: This study evaluated dehydrated red cabbage as a source of bio-compounds with neuroprotective capacity and found that it contained high concentrations of bio-compounds at 90 degrees Celsius. The extracts from red cabbage showed no cytotoxicity and exhibited neuroprotective effects in cell experiments.
Article
Food Science & Technology
Maria Jose Torres-Ossandon, Luis Castillo, Elsa Uribe, Cristina Bilbao-Sainz, Kong Shun Ah-Hen, Antonio Vega-Galvez
Summary: This study investigated the effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex on the growth inhibition of Botrytis cinerea in grape juice, revealing a synergy between the two that can improve food preservation techniques and extend the shelf life and quality of food products.
Article
Food Science & Technology
Antonio Vega-Galvez, Elsa Uribe, Alexis Pasten, Javiera Camus, Michelle Rojas, Vivian Garcia, Michael Araya, Gabriela Valenzuela-Barra, Angara Zambrano, Maria Gabriela Goni
Summary: Low-temperature vacuum drying (LTVD) is a promising method for drying vegetables that can preserve active compounds with therapeutic properties. In this study, LTVD was found to have the highest content of bioactive compounds in dried broccoli, as well as high anti-inflammatory and anti-proliferative activities. Comparatively, other drying methods showed lower retention of bioactive compounds.
Article
Food Science & Technology
Elsa Uribe, Alexis Pasten, Nicol Mejias, Antonio Vega-Galvez
Summary: Large amounts of sweet cherries in Chile are discarded due to failing exportation standards, but can be sold locally at a low price. Different drying methods, including freeze-drying, convective drying, vacuum drying, infrared radiation, and solar drying, were proposed to process these cherries. Each drying method has its own advantages, and convective drying is considered an effective alternative to replace freeze-drying.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Elsa Uribe, Antonio Vega-Galvez, Alexis Pasten, Carolina Cantuarias, Karina Stucken, Vivian Garcia, Angela Rodriguez, Gabriela Valenzuela-Barra, Carla Delporte
Summary: In this study, the effects of different drying methods (freeze-drying, vacuum-drying, convective-drying, infrared-drying, and low temperature vacuum drying) on the fatty acid composition and antimicrobial and anti-inflammatory properties of papaya pulp were investigated. Vacuum-drying enriched the content of polyunsaturated fatty acids, while low temperature vacuum drying and freeze-drying increased the content of saturated and monounsaturated fatty acids, respectively. Polar fractions from dried papaya extracts exhibited higher antimicrobial activity compared to nonpolar fractions. Topical application of papaya extracts obtained from vacuum-drying, low temperature vacuum drying, and freeze-drying showed significant inhibition of mouse ear edema induced by 12-O-tetradecanoylphorbol-13-acetate. Overall, the results suggest that drying papaya pulp under vacuum conditions or by convection is the most suitable method, depending on the intended application.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Antonio Vega-Galvez, Elsa Uribe, Alexis Pasten, Macarena Vega, Jacqueline Poblete, Cristina Bilbao-Sainz, Bor-Sen Chiou
Summary: This study investigated the drying kinetics and properties of papaya under low temperature vacuum drying (LTVD) conditions. The results showed that LTVD improved the retention of bioactive compounds in dried papaya, although the drying rate still needs to be improved.
