Vacuum-steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis

Article Engineering, Chemical

Pulsed pressure enhances osmotic dehydration and subsequent hot air drying kinetics and quality attributes of red beetroot

Yu-Peng Pei et al.

Summary: The study demonstrates that pulsed pressure osmotic dehydration (PPOD) is an efficient, economical, and sustainable method for preserving red beetroot, improving its quality, and maintaining its color.

DRYING TECHNOLOGY (2023)

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Review Food Science & Technology

Superheated steam processing: An emerging technology to improve food quality and safety

Jiajia Fang et al.

Summary: Heat processing is a commonly used method in the food industry to improve quality and prolong shelf life. However, traditional methods are inefficient and can lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits, such as reducing microorganisms, preventing oxidation, and improving physicochemical properties of foodstuffs. This article provides a comprehensive review on the impact of SHS on various foodstuffs and offers practical techniques for food manufacturers and researchers.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Article Food Science & Technology

High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state

Jun Wang et al.

Summary: In this study, a thermal pretreatment technology called high-humidity hot air impingement blanching (HHAIB) was used to explore its effect on the drying behavior and related mechanisms of red pepper. The results showed that HHAIB significantly reduced the drying time and the hardness of the pepper. The ultrastructure and water state of the pepper also experienced changes during the blanching process. Overall, HHAIB treatment is a promising method for accelerating the drying process of red pepper.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2023)

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Article Food Science & Technology

Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols

Rui Zhu et al.

Summary: In this study, black chokeberries were dehydrated using sequential calcium pretreatment and ultrasonic/microwave drying. The study investigated the water transport mechanisms and polyphenol metabolic pathways. A diffusional model was modified to simulate moisture transport by considering factors such as shrinkage, porosity, and temperature-dependent water diffusivity. The study revealed the spatio-temporal evolutions of cytoplasm water, extracellular water, and total water content in black chokeberry during drying. The quality attributes related to polyphenol metabolic pathways and the effects of drying treatments were analyzed in detail.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2023)

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Article Food Science & Technology

The effect of heat treatment on bioactive compounds and color of selected pumpkin cultivars

Joanna Piepiórka-Stepuk et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

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Article Chemistry, Applied

Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation

Nan-nan An et al.

Summary: Blanching pretreatment, specifically hot-air microwave rolling blanching (HMRB), was found to improve product quality and efficiency during food processing. HMRB significantly altered the physiochemical properties and microstructure of turmeric, resulting in reduced drying time and increased curcumin content, total phenolic, DPPH, and ABTS at the optimal blanching time of 8 minutes. The inactivation of polyphenol oxidase and peroxidase after blanching also contributed to the enhanced quality of dried turmeric.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices

Obafemi Ibitayo Obajemihi et al.

Summary: The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices during hot air drying at an air temperature of 55 degrees C and velocity of 1.5 m/s were evaluated. The results showed that PW pretreatment increased lycopene content, shortened drying time, improved various physicochemical properties, but reduced TSS. OD treatment led to lycopene degradation, prolonged drying time, increased TSS, but lowered acidity and other properties. PO treatment overcame the disadvantages of OD and showed enhanced lycopene content, accelerated moisture transfer, improved bioactive and physicochemical properties. Overall, PW and PO pretreatments showed promising potential for enhancing drying efficiency and product quality in the food industry.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying br

Shiyu Zeng et al.

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.

FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance

Wenjin Gong et al.

Summary: The study analyzed the physicochemical properties of blackberry cell walls under air drying with and without contact ultra-sonication, and evaluated their ability to bind soluble phenolics. Ultrasound promoted cell wall shrinkage and reduced their specific surface area and water binding capacity. The increase in water soluble pectin (WSP) and decrease in protopectin caused by ultrasound hindered the phenolics acquirement of blackberry cell walls. The adsorption capacities of ultrasound-dried blackberry cell walls for catechin and phloretic acid were lower than those of air-dried samples.

FOOD HYDROCOLLOIDS (2023)

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Article Food Science & Technology

Consumers? attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique

Hugo Scudino et al.

Summary: Due to competition, the dairy market constantly seeks innovation, incorporating new technologies and launching new products. Understanding consumer motivations, attitudes, and behaviors during choice, purchase, and consumption is important for academics and food industries. A study used Text Highlighting to assess Brazilian consumers' attitudes towards using high-intensity ultrasound in cheese processing. The method showed consumer engagement, with positive perception influenced by information on benefits and negative perception influenced by harms of traditional techniques. Consumers perceived high-intensity ultrasound as positive and safe, but were reluctant to pay premium prices.

FOOD RESEARCH INTERNATIONAL (2023)

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Review Food Science & Technology

Comprehensive review on carotenoid composition: Transformations during processing and storage of foods

Antonio J. Melendez-Martinez et al.

Summary: Stimulated by their multifaceted functions and actions, carotenoids have been extensively studied, resulting in a vast and sometimes inconsistent literature. This review aims to provide a comprehensive current knowledge on carotenoids by contextualizing developments in the past decade. Carotenoid analysis has revealed the wide range of carotenogenic foods as well as the various factors that affect their composition. Carotenoid retention during processing and storage of food has posed challenges due to their instability and susceptibility to multiple influencing factors.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Food Science & Technology

Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status

Jia-Bao Ni et al.

Summary: The effect of post-harvest ripening on the physiochemical properties and drying behavior of peaches was evaluated. The results showed changes in the content of water soluble pectins, chelate-soluble pectins, and hemicelluloses during ripening. Atomic force microscope analysis revealed depolymerization of hemicelluloses and pectin. Time Domain -NMR observations indicated changes in water spatial distribution, cell internal structure, and antioxidant capacity during drying.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Chemistry, Applied

Electrohydrodynamic drying of citrus (Citrus sinensis L.) peel: Comparative evaluation on the physiochemical quality and volatile profiles

An-An Zhang et al.

Summary: Based on the concept of circular economy, this study investigated the electrohydrodynamic drying of citrus peel using alternating current (AC) or direct current (DC) sources at various voltage levels. The effects of EHD on drying characteristics, enzyme inactivation, and phytochemical contents were evaluated. The findings suggest that EHD drying with AC improves drying behaviors, inactivates enzymes, and retains the phytochemical properties of citrus peel.

FOOD CHEMISTRY (2023)

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Article Plant Sciences

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

Yong-Kang Xie et al.

Summary: The effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of G. elata were investigated in this study. The results showed that the degree of steaming and blanching was related to the core temperature of G. elata. Steaming and blanching pretreatment increased the drying time of the samples and affected the water status and drying rates. The treatments also led to changes in the content of bioactive substances in G. elata.

PLANTS-BASEL (2023)

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Article Engineering, Chemical

Effect of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality properties of garlic slices

Yu-Peng Pei et al.

Summary: The effects of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality attributes of garlic slices were investigated. Results showed that VSPB treatment can inactive peroxidase (POD), reduce the hardness and porosity of garlic slices, but also result in color degradation and thiosulfinate degeneration.

DRYING TECHNOLOGY (2022)

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Article Chemistry, Applied

Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta

Xianglu Zhu et al.

Summary: The study examined the impact of different processing methods on the color and volatile compounds of Alaria esculenta, finding that microwave drying or a combination of microwave and ultrasound treatment can better retain volatile compounds. Drying methods significantly influenced the mineral content, while blanching treatments had a significant impact on specific mineral content.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure

Hui Wang et al.

Summary: Vacuum-steam pulsed blanching technology shows promising results in improving the preservation of ginger by inactivating enzymes, altering texture, and enhancing dried quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

The contribution of intact structure and food processing to functionality of plant cell wall-derived dietary fiber

Xiuting Hu et al.

Summary: Plant cell wall-derived dietary fiber (PCWDF) is complex in composition and coexists with other intracellular food components. It reduces the bioaccessibility of intracellular food components and delivers phytochemicals and nutrients to the colon. Food processing modifies the physical structure and properties of PCWDF, affecting its metabolic fate. Limited information on PCWDF's structure and health benefits exists, and a holistic approach with bioinformatics is needed to understand the relationship between structures and functions within complex food structures.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

High-humidity hot air impingement blanching (HHAIB): An emerging technology for tomato peeling

Yu-Hao Zhou et al.

Summary: High-humidity hot air impingement blanching (HHAIB) heating technology is a feasible alternative to conventional peeling methods for tomatoes. It achieves lower peeling loss, firmness loss, and color deterioration while enhancing the preservation of phytochemicals, antioxidant capacity, and quality attributes.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Article Food Science & Technology

Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)

Zi-Liang Liu et al.

Summary: The study demonstrates that FIR-PVD technology has strong drying efficiency and quality attributes in blueberry drying, and compared to traditional drying methods, FIR-PVD has advantages in shortening drying time, maintaining antioxidant capacity, etc.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Article Biochemistry & Molecular Biology

Separation of gallic acid from Cornus officinalis and its interactions with corn starch

Jiaqi Tan et al.

Summary: In this study, D101 macroporous resin combined with high speed counter-current chromatography (D101 MR-HSCCC) was successfully used to separate gallic acid (GA) from Cornus officinalis with a purity of 98.72%. The interaction and action mechanism of GA with corn starch (CS) were investigated, and it was found that GA could inhibit CS dissolution, improve CS swelling, enlarge the size of CS-GA complexes, and modify the hydrogen bonds distribution in CS. These findings provide insight into the development of CS-based products and utilization of CS.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Agricultural Engineering

Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing: Improved drying efficiency, enriched volatile profile and increased phytochemical content

Huihuang Xu et al.

Summary: This study employed steam blanching, high-humidity hot air impingement blanching, and vacuum-steam pulsed blanching to significantly improve the efficiency and quality of dried peony flowers. Blanching pretreatment led to reductions in drying time, energy consumption, browning degree, and shrinkage ratio, while enhancing the retention levels of bioactive compounds in the dried samples.

INDUSTRIAL CROPS AND PRODUCTS (2022)

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Article Chemistry, Applied

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Hui Wang et al.

Summary: The emerging vacuum-steam pulsed blanching (VSPB) technology shows higher efficiency and better quality in blanching carrots, improving color, texture, and preservation of phytochemicals.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

The effect of different drying techniques on color parameters, ascorbic acid content, anthocyanin and antioxidant capacities of cornelian cherry

Mahrukh Parveez Zia et al.

Summary: The study explored different drying techniques for cornelian cherry, with microwave drying at 300 W identified as the most suitable method for preserving antioxidant properties and phytochemical compounds closest to fresh samples.

FOOD CHEMISTRY (2021)

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Article Agricultural Engineering

Development and optimization of novel processing methods of fruit extracts of medicinal crop Cornus officinalis

Chengke Bai et al.

Summary: This study developed novel processing approaches for Cornus officinalis fruits using fermentation, optimizing the fermentation conditions through response surface methodology. Results showed that fresh-fruit extracts have higher quality than dry-fruit extracts. This study provides valuable references for the processing of Cornus officinalis products and sheds light on the further development of other medicinal crops.

INDUSTRIAL CROPS AND PRODUCTS (2021)

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Article Food Science & Technology

Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons

Tatsuya Oshima et al.

Summary: Blanching and drying have effects on the composition and self-assembly properties of pectic substances in persimmons. Blanching reduces water-soluble pectin but increases chelator-soluble pectin, while water-soluble pectin increases during drying.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein

Yang Qiu et al.

Summary: Protein denaturation plays the most important role in affecting the WHC of rehydrated shiitake mushrooms, while the status of cell wall fibrous material has a relatively weak impact. Loss of cell membrane integrity is unlikely to contribute to WHC changes in rehydrated shiitake mushrooms.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot

Yang Zhang et al.

Summary: The study compared the effects of vacuum-steam pulsed blanching (VSPB), steam blanching (SB), and hot water blanching (HWB) on red beetroot. It found that VSPB was more effective in retaining betalains and total phenolics in beetroot, reducing blanching time, and minimizing nutritional loss compared to HWB and SB. Additionally, VSPB resulted in better texture and microstructure preservation in red beetroot during the blanching process.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Biochemistry & Molecular Biology

Iridoids, Flavonoids, and Antioxidant Capacity of Cornus mas, C. officinalis, and C. mas x C. officinalis Fruits

Svitlan Klymenko et al.

Summary: The study evaluated the nutritional content and antioxidant capacity of Cornus mas, Cornus officinalis, and their hybrids, finding that the hybrids contain more iridoids and anthocyanins, as well as higher antioxidant capacity and total phenolic content compared to the parent species.

BIOMOLECULES (2021)

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Article Food Science & Technology