Review
Biochemical Research Methods
Rafael Fernandez-Munoz, Antonio Heredia, Eva Dominguez
Summary: Ensuring the availability of high-quality fresh fruits requires strategies to maintain prolonged shelf-life. Understanding the natural changes in the plant cuticle during postharvest and its impact on the biophysical properties is crucial in addressing the effects of different storage conditions. This article discusses the relevance of different cuticle traits on fruit water loss, their role in fruit-skin disorders, and their involvement in postharvest decay caused by pathogens.
CURRENT OPINION IN BIOTECHNOLOGY
(2022)
Article
Engineering, Chemical
Bhakti Shinde, Hosahalli S. Ramaswamy
Summary: The study revealed that the combination of sucrose and maltodextrin 10DE was the most effective in facilitating maximum moisture loss and minimizing solid uptake during microwave osmotic dehydration of mango. Factors such as temperature, concentration, and solute composition all played roles in influencing the overall mass transfer coefficients for moisture and solids content. The Azuara model proved to be a good fit for describing the mass transfer kinetics.
Article
Energy & Fuels
La Choviya Hawa, Ubaidillah Ubaidillah, Siti Asmaniyah Mardiyani, Amirada Nur Laily, Nur Ida Winni Yosika, Firdiani Nur Afifah
Summary: East Java Province is a main producer of cabya fruit in Indonesia, with huge economic potential. The study found that the use of indirect forced convection solar dryer and hot water blanching significantly affected the drying behavior of cabya fruit, leading to significant shrinkage in the final dried product.
Article
Environmental Sciences
Ani Lawrance, Ajit Haridas, S. Savithri, A. Arunagiri
Summary: A mathematical model was developed to predict the batch bio-drying process of municipal solid waste, integrating evaporation and absorption rate equations. Simulation results of the model using MATLAB ode15s solver were validated with experimental data, showing a deviation of +/- 10% between predicted and experimental values.
Article
Plant Sciences
Hongbin Yang, Zhifeng Zhu, Mingfei Zhang, Xin Li, Rangwei Xu, Feng Zhu, Juan Xu, Xiuxin Deng, Yunjiang Cheng
Summary: Postharvest water loss is crucial for the quality and shelf life of fresh fruit. The NAC042 gene may be involved in fruit cuticular wax synthesis to reduce water loss in fruits.
HORTICULTURAL PLANT JOURNAL
(2022)
Article
Engineering, Chemical
Yaroslavia Ferreira Paiva, Rossana Maria Feitosa de Figueiredo, Alexandre Jose de Melo Queiroz, Joao Paulo de Lima Ferreira, Francislaine Suelia dos Santos, Carolaine Gomes dos Reis, Lumara Tatiely Santos Amadeu, Antonio Gilson Barbosa de Lima, Josivanda Palmeira Gomes, Wilton Pereira da Silva, Patricio Borges Maracaja, Caciana Cavalcanti Costa
Summary: Blending different types of fruits can create products with unique flavors and nutritional substances. This study evaluated the properties of three blended foam formulations made from tropical red fruits to determine their drying kinetics and thermodynamic properties. The best mixing time and foam formulation with the most efficient water removal and shortest drying time were identified. Mathematical models were used to determine diffusivity and thermodynamic properties of the samples. The results showed that the combination of additives influenced the drying process.
Article
Oncology
Eunjung Kim, Joel S. Brown, Zeynep Eroglu, Alexander R. A. Anderson
Summary: Adaptive therapy, an evolution-based treatment approach, utilizes competition between heterogeneous cancer cells to suppress the proliferation of drug-resistant cells. Two mathematical models were developed to guide personalized therapy cycles for melanoma patients, predicting significant delay in disease progression with far less therapy compared to standard care. The models identified predictive factors driving the clinical time gained by adaptive therapy and emphasized the importance of finding optimal treatment switch points in a patient-specific manner.
Review
Food Science & Technology
Jhon Wilder Zartha Sossa, Gina Lia Orozco, Liz Mercedes Garcia Murillo, Miguel Pena Osorio, Nevardo Sanchez Suarez
Summary: This study identified over 23 applications of drying technology in agro-industrial products, focusing on how far-infrared drying helps retain sensory quality in products like sweet potatoes, grapes, Cordyceps militaris, and mangoes. The articles and patents in this field emphasized optimizing the technique by varying drying times, temperatures, and pressures to preserve the organoleptic characteristics of the product and maintain its quality and performance.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Biodiversity Conservation
Giulio Paolo Agnusdei, Benedetta Coluccia, Andrea Mattia Pacifico, Pier Paolo Miglietta
Summary: In recent years, the agrifood sector in Italy has been impacted by resource shortage, food loss and waste. This study evaluates the water footprint of fruit and vegetable losses in the Italian agrifood supply chain, and explores the potential link between circular economy policies and water management. The findings reveal that grapes account for a significant percentage of water loss along the supply chain. The tomato supply chain has the least water loss due to lower water requirements for cultivation. Imports from France and Spain contribute to the majority of water losses in the Italian trade market. The transportation phase is identified as a weakness in the Italian fruit and vegetable supply chain, with large volumes of water loss associated with food loss. Assessing water loss within food loss can help to improve supply chain processes, ensure food quality traceability, and mitigate environmental impact.
ECOLOGICAL INDICATORS
(2022)
Article
Agronomy
Hongbin Yang, Yunqian Zou, Xin Li, Mingfei Zhang, Zhifeng Zhu, Rangwei Xu, Juan Xu, Xiuxin Deng, Yunjiang Cheng
Summary: Postharvest water loss can affect fruit quality, and the study found that alkanes in cuticular wax may play an important role in limiting fruit water loss. Candidate genes CER1-1 and CER1-3 were identified as potentially involved in alkane synthesis, and heterologous expression in Arabidopsis confirmed their role in reducing leaf water loss. Coating with C28 alkane could reduce postharvest fruit water loss, providing new insights for developing coating agents and breeding citrus varieties with better storage performance.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
You Jin Lim, Seok Hyun Eom
Summary: The changes in antioxidant activities during the thermal-drying processing of astringent persimmon fruit were investigated. The antioxidant activities of the flesh decreased in a temperature-dependent manner, while those of the peel increased due to the increase in total phenolics and hydrolysable tannins.
Article
Food Science & Technology
Adelino de Melo Guimaraes Diogenes, Rossana Maria Feitosa de Figueiredo, Alexandre Jose de Melo Queiroz, Joao Paulo de Lima Ferreira, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Francislaine Suelia dos Santos, Deise Souza de Castro, Marcela Nobre de Oliveira, Dyego da Costa Santos, Romario Oliveira de Andrade, Ana Raquel Carmo de Lima
Summary: This study investigated the mathematical modeling of foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. The research found that the increase in the water removal rate is a result of the increase in air temperature and the decrease in the thickness of the foam layer. Among the mathematical models evaluated, the Midilli model best represented the drying curves. The foam-mat drying method allowed obtaining a good-quality cumbeba pulp powder.
Article
Horticulture
I. G. G. Kasunmala, S. B. Navarathne, I. Wickramasinghe
Summary: The study found that vacuum drying is the best drying method for preserving antioxidant-rich Syzygium caryophyllatum (L.) fruit, as it can maximize the retention of antioxidant activity, and reducing the drying time can further minimize the loss of antioxidant activity.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2021)
Article
Food Science & Technology
Sara Alvarez, Carlos Alvarez, Ruth M. Hamill, Eileen O'Neill, Anne Maria Mullen
Summary: Meat geometry has an impact on the dehydration kinetics during dry-aging, affecting the drying rate and meat quality. Different meat geometries were tested and thin-layer models effectively described the drying kinetics. The Midilli model provided the best fit for all geometries, and moisture loss during dry-aging led to changes in protein, fat, and ash contents.
Article
Plant Sciences
Florin Sala, Mihai Valentin Herbei, Ciprian Rujescu
Summary: The study compared the water loss process in different plant species and developed a model (RWLMod) to describe the phenomenon over the entire time interval, showing a good fit with real data. This model can be used to quantify water loss and study plant behavior under stress in relation to various influencing factors.
Article
Engineering, Chemical
Cintia da Silva Araujo, Jefferson Luiz Gomes Correa, Satyanarayan Dev, Leandro Levate Macedo, Wallaf Costa Vimercati, Cassiano Rodrigues de Oliveira, Leila Aparecida Salles Pio
Summary: This study evaluated the effects of ethanol pretreatment and temperature on the properties of powdered pitaya pulps and determined the optimal processing conditions. Pretreatment and higher temperature increased solubility and antioxidant capacity of the pulps, with different temperature effects on different varieties.
Article
Food Science & Technology
Wallaf Costa Vimercati, Leandro Levate Macedo, Cintia da Silva Araujo, Antonio Manoel Maradini Filho, Sergio Henriques Saraiva, Luciano Jose Quintao Teixeira, Jefferson Luiz Gomes Correa, Marcelo Giordano Minozzo
Summary: Blanched spinach enriched pasta showed more desirable physicochemical properties, with different effects of drying methods. Fixed bed drying resulted in greener pasta with higher total chlorophyll content, while foam mat drying contributed to less degradation of total carotenoids and antioxidant activity.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Review
Food Science & Technology
Fernanda Rezende Abrahao, Jefferson Luiz Gomes Correa
Summary: This work is a compilation of publications focusing on the osmotic dehydration process of food in a hypertonic solution. While most studies concentrate on the loss of water and gain of solids, many publications also discuss the physicochemical and nutritional changes that occur in the food matrix and solution.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Cintia da Silva Araujo, Leandro Levate Macedo, Wallaf Costa Vimercati, Jefferson Luiz Gomes Correa, Carlos Jose Pimenta
Summary: This study investigates different drying methods for the microencapsulation of bioactive compounds extracted from espresso spent coffee. The dried products were characterized and compared, and the effects of different drying methods on the properties of the dried products were evaluated. The results show that all drying methods can produce dried products with good physicochemical properties and high levels of phenolic and antioxidant compounds.
Article
Chemistry, Physical
Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Correa, Tiago Carregari Polachini, Javier Telis-Romero
Summary: Isomaltulose is a low glycemic and low insulinemic carbohydrate with various health benefits. However, there is limited data available on the properties of isomaltulose solutions at different temperatures and concentrations. This study examined the influence of temperature and solute concentration on the properties of isomaltulose solutions and found that they can be accurately predicted using empirical equations. These findings are important for the design of food processing equipment and operations.
JOURNAL OF MOLECULAR LIQUIDS
(2022)
Article
Food Science & Technology
Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Irineu Petri Junior, Cintia da Silva Araujo, Wallaf Costa Vimercati
Summary: This study aimed to investigate the effects of intermittent microwave drying and heated air drying on the qualitative parameters of fresh and osmotically pretreated strawberries. The results showed that intermittent microwave drying was faster and consumed less energy, while retaining higher levels of anthocyanins, phenolic compounds, and antioxidant capacity compared to heated air drying.
LWT-FOOD SCIENCE AND TECHNOLOGY
(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
Environmental Sciences
Bruna Sousa Bitencourt, Jefferson Luiz Gomes Correa, Gisandro Reis Carvalho, Pedro Esteves Duarte Augusto
Summary: This study investigated the use of ethanol as a pre-treatment for the convective drying of pineapple pomace and evaluated the bioactive and technological qualities of the final product. The results showed that temperature had a significant impact on drying kinetics, while ethanol did not affect drying time but reduced the product temperature during processing. Moreover, drying had no effect on the bioactive compounds or technological properties of the pomace.
WASTE AND BIOMASS VALORIZATION
(2022)
Article
Engineering, Chemical
Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Wallaf Costa Vimercati, Cintia da Silva Araujo
Summary: Impregnation of isomaltulose is a strategy to enrich strawberries with low glycemic and cariogenic indexes. The use of vacuum pulse and different solution concentrations can affect the physical and nutritional parameters of strawberries, such as moisture content, acidity, color, and antioxidant capacity. Vacuum pulse can increase the impregnation of isomaltulose, while no vacuum pulse can retain more strawberry bioactive compounds.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Cintia Araujo, Wallaf Costa Vimercati
Summary: This study investigated the influence of different osmotic agents (sucrose, erythritol, or maltitol) and vacuum application on mass transfer and physical and nutritional changes in strawberry cubes during osmotic dehydration. Results showed that erythritol solution exhibited higher solid gain, water loss, weight reduction, lower water activity, and moisture content. Vacuum application enhanced these effects. Osmotic processes also affected the color and decreased the total anthocyanin content of the samples.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Wallaf Costa Vimercati, Cintia da Silva Araujo, Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Carlos Jose Pimenta
Summary: This study evaluated different encapsulation methods, including foam mat drying, spray drying, and freeze-drying, for coffee silverskin extract. It was found that foam mat drying can be considered an efficient and promising method for preserving the stability and antioxidant activity of the extract.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Correa, Mariana Resende, Marcelo Angelo Cirillo, Edith Corona-Jimenez, Javier Telis-Romero
Summary: This study evaluated the effects of isomaltulose and sucrose in the osmotic dehydration process of mangos and found that higher solute concentration and temperature conditions promoted greater water loss and solid gain, favoring the enrichment process.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
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
Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Cintia da Silva Araujo, Daniela da Silva Oliveira, Luciano Jose Quintao Teixeira
Summary: This study aimed to evaluate coconut sugar as an alternative osmotic agent to sucrose for the osmotic dehydration of strawberries. The results showed that using coconut sugar instead of sucrose had little influence on strawberry properties, except pH and color responses.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Multidisciplinary Sciences
Amanda Umbelina de Souza, Jefferson Luiz Gomes Correa, Ronaldo Elias de Mello Junior, Paula Giarolla Silveira, Kamilla Soares de Mendonca, Joao Renato de Jesus Junqueira
Summary: Response surface methodology was used to optimize the osmotic dehydration process of tomato slices, and hot-air drying was conducted afterwards. Lower absolute pressure and osmotic solution water activity led to lower sodium incorporation and higher water loss and weight reduction. Shorter drying time and higher diffusivity were achieved at higher temperature and air velocity. The dried tomato slices with reduced sodium content showed no significant differences in final water activity, rehydration, and color.
ACTA SCIENTIARUM-TECHNOLOGY
(2023)
