Article
Food Science & Technology
Varvara Andreou, Ioanna Thanou, Marianna Giannoglou, Maria C. Giannakourou, George Katsaros
Summary: This study focused on using osmotic dehydration as a pre-treatment for air-drying fig halves to accelerate drying, save energy, and improve product quality. By optimizing conditions, the study achieved improvements in water loss, solid gain ratio, and energy consumption, resulting in a product with enhanced quality and extended shelf-life.
Article
Food Science & Technology
Pramote Khuwijitjaru, Supawadee Somkane, Kyuya Nakagawa, Busarakorn Mahayothee
Summary: This study investigates the effect of freezing method and frozen storage time on mass transfer and drying kinetics during osmotic dehydration and hot air drying of frozen mangoes. The results show that freezing reduces water loss rate and increases solid uptake content during osmotic dehydration. Frozen mangoes also exhibit slightly higher drying rates and reduced browning reaction and polyphenol oxidase activities during hot air drying. The dried mangoes from frozen mangoes have a distinctive chewy and gummy texture.
Article
Food Science & Technology
Rafael Augusto Batista de Medeiros, Edvaldo Vieira da Silva, Zilmar Meireles Pimenta Barros, Joao Henrique Fernandes da Silva, Shirley Clyde Rupert Branda, Patricia Moreira Azoubel
Summary: This study evaluated the effect of different vacuum impregnation methods with or without osmotic treatment and ultrasound on the convective drying of mango impregnated with grape residue flour polyphenols. The results showed that shorter drying times and lower oxygen exposure led to higher retention of carotenoids, phenolic compounds, and ascorbic acid. Ultrasound-assisted vacuum impregnation showed a higher drying rate and greater retention of carotenoids. Osmotic dehydration-assisted vacuum impregnation and osmosonication-assisted impregnation resulted in higher retention of phenolic compounds and ascorbic acid, respectively. Sensory evaluation indicated good acceptance of the impregnated samples.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Lu Li, Yangyang Yu, Yujuan Xu, Jijun Wu, Yuanshan Yu, Jian Peng, Kejing An, Bo Zou, Wanyuan Yang
Summary: Ultrasound-assisted osmotic dehydration pretreatment significantly increases water loss and solid gain of Sanhua plum, reducing drying time and improving drying rate and effective water diffusivity. Additionally, it enhances antioxidant capacity and total phenolic retention, decreases hardness and chewiness, and improves color retention. Lower ultrasound intensity pretreatment not only reduces drying time, but also better retains the quality properties of Sanhua plum, providing a promising pretreatment for its dehydration.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Cintia da Silva Araujo, Wilton Soares Cardoso
Summary: This study evaluated the impact of osmotic dehydration and ethanol pre-treatment on the drying process and quality parameters of strawberries. The results showed that ethanol pre-treatment reduced drying time and improved the acidity and anthocyanin preservation of strawberries. Osmotic dehydration decreased drying rate, shrinkage, acidity, and anthocyanin content, while increasing sample hardness. The use of coconut sugar instead of sucrose during osmotic dehydration had little effect on the drying kinetics but resulted in darker and healthier dried strawberries.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Bruno Thibault, Isa Ebtehaj, Hossein Bonakdari, Cristina Ratti, Seddik Khalloufi
Summary: This study assessed three machine learning techniques, namely extreme learning machine (ELM), support vector machine (SVM), and evolutionary polynomial regression (EPR), for predicting bulk density of dehydrated foods. The results showed that the product and drying technology were the essential variables for predicting bulk density, while pretreatment and power had minimal impact. The best performance was observed for the EPR model when considering both accuracy and simplicity. These findings have important implications for optimizing dehydration processes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Agricultural Engineering
Qiaolan Sun, Xiaojie Yu, Long Zhang, Abu ElGasim A. Yagoub, Yuxin Tang, Hafida Wahia, Cunshan Zhou
Summary: This study investigated the effects of different pretreatments on the rehydration ability and physical and chemical properties of ginger slices. The results showed that vacuum combined with ultrasonic-assisted infiltration vacuum freeze-drying combined with hot air drying had the best effect.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Amanda Umbelina de Souza, Jefferson Luiz Gomes Correa, Douglas Hideki Tanikawa, Fernanda Rezende Abrahao, Joao Renato de Jesus Junqueira, Edith Corona Jimenez
Summary: This study evaluated the influence of hot air drying and hybrid drying on carrots and found that using microwave drying followed by hot air drying can improve the drying rate and quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Azime Ozkan-Karabacak, Gulsah Ozcan-Sinir, Ali Eren Copur, Murat Bayizit
Summary: The study investigated the effects of osmotic dehydration pretreatments on drying characteristics, total phenolic content, total antioxidant activity, and color of vacuum-dried kumquat slices. The results showed that osmotic dehydration pretreatment reduced drying time and improved the color and sensory attributes of the dried kumquats.
Article
Food Science & Technology
Emel Hasan Yusuf, Aneta Wojdylo, Krzysztof Lech, Klaudia Masztalerz, Paulina Nowicka
Summary: In this study, carrot snacks were prepared using osmotic dehydration, convective, and microwave-vacuum drying technologies. The results showed that the drying process increased the polyphenolic content but decreased the carotenoid content in the carrots. Yellow carrot dehydrated in sour cherry solution exhibited the highest polyphenolic content and enzyme inhibition activities. Chokeberry solution resulted in high antioxidant activities while orange carrot had the highest digestive enzyme activities. The sensorial acceptance of the carrot snacks varied with product characteristics, with purple carrot-apple juice snack being evaluated as the best-colored product and orange carrot-sour cherry snack being evaluated as the best-smelling product. The obtained products were found to be attractive snacks with pro-health properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Armando Quintanilla, Alejandra Mencia, Joseph Powers, Barbara Rasco, Juming Tang, Shyam S. Sablani
Summary: This study developed a new method for using red raspberries in bakery and dairy products. Vacuum-impregnated dehydrofrozen raspberries showed improved structural integrity, making them more suitable for use.
Article
Acoustics
Kshirod Kumar Dash, Anjelina Sundarsingh, G. V. S. BhagyaRaj, Vinay Kumar Pandey, Shaikh Ayaz Mukarram
Summary: In this study, the cape gooseberry was preserved by osmotic dehydration using a sugar solution and ultrasonication. The effects of various process parameters on weight loss, solid gain, change in color, and water activity were studied using response surface methodology (RSM) and adaptive neuro-fuzzy inference system (ANFIS). The ANFIS model outperformed the RSM model in predicting the responses of the osmotic dehydration process. By integrating genetic algorithm (GA), the optimal combination of independent variables was determined to be ultrasonication power of 282.434 W, immersion time of 50.280 min, solvent concentration of 55.836%, and solid to solvent ratio of 9.250 w/w.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Monika Janowicz, Agnieszka Ciurzynska, Andrzej Lenart
Summary: This paper discusses the significant contribution of water diffusion coefficients to the establishment of a comprehensive database and knowledge of weight variation during the drying process of raw plant materials, as well as the considerable impact of pressure on heat exchange and weight during convection drying processes.
Article
Food Science & Technology
M. Pravitha, M. R. Manikantan, V. Ajesh Kumar, P. P. Shameena Beegum, R. Pandiselvam
Summary: The study found that the osmotic dehydration ability of coconut slices using coconut sugar and jaggery was comparable to that of sucrose, but sucrose-treated samples showed higher diffusivity values during convective drying. Introducing new osmotic agents positively impacted sensory attributes, and all samples remained within an acceptable range for important quality indices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Eleni Paraskevopoulou, Varvara Andreou, Efimia K. Dermesonlouoglou, Petros S. Taoukis
Summary: Pulsed electric field and osmotic dehydration pretreatment can accelerate drying process and reduce energy demands. The effects of pretreatment conditions and solution composition on mass transfer kinetics and quality properties during pumpkin drying were studied. The results showed that PEF and OD pretreatments significantly improved mass transfer during air-drying and reduced processing time and energy requirements.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agricultural Engineering
Maria D. Torres, Ramon Moreira
INDUSTRIAL CROPS AND PRODUCTS
(2019)
Article
Food Science & Technology
M. Farina, Maria Dolores Torres, R. Moreira
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Claudia Amorim, Beatriz B. Cardoso, Sara C. Silverio, Jessica C. Silva, Joana Alves, Maria Alcina Pereira, Ramon Moreira, Ligia R. Rodrigues
Summary: This study explores the use of prebiotic supplementation and sugar reduction in pastry products to increase their nutritional and commercial value. The results show that both commercial agave inulin and galacto-oligosaccharides have prebiotic potential, with differences in their effects on gut microbiota. The modified muffins with reduced sugar content showed comparable texture parameters to commercial ones, indicating good consumer acceptance.
Article
Biotechnology & Applied Microbiology
Mauro Gisbert, Manuel Barcala, Cristina M. Rosell, Jorge Sineiro, Ramon Moreira
Summary: Aqueous extracts were obtained from Ascophyllum nodosum brown edible seaweeds using continuous ultrasound-assisted extraction. The study investigated the effect of sonication time, sonication amplitude, and solvent-solid ratio on the extract features, and employed a response surface method to establish the relationship between chemical composition and operation conditions. Positive linear correlations were found between antioxidant activity and total polyphenols content.
JOURNAL OF APPLIED PHYCOLOGY
(2021)
Article
Chemistry, Applied
Leticia Montes, Mauro Gisbert, Ignacio Hinojosa, Jorge Sineiro, Ramon Moreira
Summary: Ultrasound-assisted extraction of polyphenols from brown seaweeds can leave a solid phase where alginates can be extracted. This study characterized alginates extracted with and without intermediate drying stages at different temperatures, producing two bioactive compounds. High temperature drying decreased the average block length and viscosity of the alginate.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Andrea Aleixandre, Yaiza Benavent-Gil, R. Moreira, Cristina M. Rosell
Summary: This study aimed to investigate the digestion rate and degree of starch gels from different botanical sources and the impact of gel microstructure on starch digestibility. The research found that the structure and amylose content of starch gels were closely correlated with the digestion rate.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Leticia Montes, Maria Santamaria, Raquel Garzon, Cristina M. M. Rosell, Ramon Moreira
Summary: The addition of sodium alginates with different average molecular sizes and nature significantly affected the viscoelasticity and hydrolysis rate of corn starch gels.
Article
Food Science & Technology
Mauro Gisbert, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell, Ramon Moreira
Summary: This paper studied the effect of blending procedures between seaweed flour and corn starch on the interactions between polyphenols and starch. It found that different blending methods resulted in different interactions and enhanced the retention of polyphenols, achieving starchy foods with high bioactivity.
Article
Food Science & Technology
Leticia Montes, Mauro Gisbert, Ramon Moreira
Summary: The water sorption isotherms of alginates with different structural features were studied, and the optimal storage conditions were determined. A model based on the alginate monomers was proposed for estimating the water sorption isotherms.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Medicinal
Mauro Gisbert, Jorge Sineiro, Ramon Moreira
Summary: The isolation and chemical characterization of phlorotannins have gained attention recently due to their health-promoting benefits. This study used flow-cell ultrasound-assisted extraction with different solvents to extract phlorotannins from algae. The results showed that the acetone:water mixture had higher polyphenols content, carbohydrates, and antioxidant activities compared to double-distilled water. Purification of the double-distilled water extract led to similar polyphenols content, decreased carbohydrates, and increased antioxidant activity. The oxidation process of the purified extract was also investigated, with severe oxidation conditions having the most significant impact on reducing polyphenols and antioxidant activities. Dialysis of the purified extract resulted in the main bioactive fraction of phlorotannins being obtained from 10 to 20 kDa. Analysis of the extracted compounds revealed the presence of phlorotannins in the Ascophyllum nodosum extracts.
Review
Biology
Maria Lopez-Pedrouso, Jose M. Lorenzo, Juan de Dios Alche, Ramon Moreira, Daniel Franco
Summary: In recent years, there has been an increasing demand for novel food in developed countries. Researchers are investigating food proteins from vegetables, fungi, bacteria, and insects to introduce them into alternative meat options, beverages, baked goods, and more. The main challenge lies in ensuring food safety, particularly in detecting and quantifying novel allergens for appropriate labeling. The study of plant and animal food allergens has been conducted, with a need for new methods for screening potential allergens and the implementation of bioinformatic tools. Additionally, targeted proteomics will be vital for quantifying these hazardous proteins and building an effective surveillance network.
Review
Biochemistry & Molecular Biology
Mauro Gisbert, Daniel Franco, Jorge Sineiro, Ramon Moreira
Summary: Seaweeds are attracting attention for their potential health benefits and high levels of bioactive compounds. This review focuses on exploring the health-promoting properties of seaweeds, particularly phlorotannins, which are known for their antioxidant and antidiabetic properties. Various extraction methods, such as solid-liquid extraction, ultrasound-assisted extraction, and microwave-assisted extraction, are examined for their effectiveness in isolating phlorotannins. The chemical structure, isolation, and characterization methods of phlorotannins are discussed, along with their antioxidant activity and inhibitory capacities against digestive enzymes.
Article
Chemistry, Physical
Jessica Ramos, Santiago Arufe, Harlei Martin, Denise Rooney, Robert B. P. Elmes, Andrea Erxleben, Ramon Moreira, Trinidad Velasco-Torrijos
Article
Multidisciplinary Sciences
Santiago Arufe, Jorge Sineiro, Ramon Moreira
Article
Education, Scientific Disciplines
G. Feijoo, A. Arce, P. Bello, M. Carballa, M. S. Freire, J. M. Garrido, D. Gomez-Diaz, J. Gonzalez-Alvarez, S. Gonzalez-Garcia, M. Mauricio, R. Mendez, M. T. Moreira, A. Mosquera-Corral, J. M. Navaza, M. C. Palacios, E. Roca, E. Rodil, H. Rodriguez, O. Rodriguez, J. Sineiro, A. Soto, M. D. Torres, R. Moreira
EDUCATION FOR CHEMICAL ENGINEERS
(2019)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
