scholarly journals Attempts of Physical Refining of Sterol-Rich Sunflower Press Oil to Obtain Minimally Processed Edible Oil

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1901
Author(s):  
Aída García-González ◽  
Joaquín Velasco ◽  
Leonardo Velasco ◽  
M. Victoria Ruiz-Méndez
Keyword(s):  
Solvent Extraction ◽  
Total Content ◽  
Physical Refining ◽  
Edible Oil ◽  
Crude Oils ◽  
Chemical Processing ◽  
Sunflower Seeds ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Chemical Refining

New phytosterol (PS)-enriched sunflower seeds, which are higher in campesterol and ∆7-stigmastenol, have recently been developed. Crude oils obtained from these new sunflower seeds in 2015 and 2017 were used in this study. Oils extracted only by press (PO) and with subsequent solvent extraction (SO) were characterized. Physical refining (PhR) was used to obtain edible PO by minimal processing and to keep the PS levels as high as possible. Oils obtained by chemical processing were also studied for comparative purposes. Different bleaching treatments were examined to reduce the contents of phospholipids in the PO to levels required for PhR (<10 mg kg−1). Phosphorous levels in PO from 2015 (9–12 mg kg−1) were reduced to optimal levels by bleaching with 0.1% Trisyl and 1% Tonsil 278 FF. Contrarily, treatments with Trisyl and Tonsil (278 FF or 114 FF) were not sufficient to reduce the higher levels in PO from 2017 (15–36 mg/kg−1), thereby they were subjected to chemical refining (ChR). The PhR applied to PO from 2015 did not lead to substantial changes in the composition and total content of PS. In contrast, losses of up to approximately 30% of total PS were found owing to ChR, although the oils preserved their unique PS profiles.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals Impact of instant controlled pressure drop pre-treatment on solvent extraction of edible oil from rapeseed seeds

OCL ◽  
2014 ◽  
Vol 21 (3) ◽  
pp. A301 ◽  
Author(s):  
Tamara Allaf ◽  
Frédéric Fine ◽  
Valérie Tomao ◽  
Cuong Nguyen ◽  
Christian Ginies ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Edible Oil ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

Physical refining of edible oil

1984 ◽  
Vol 61 (7) ◽  
pp. 1253-1258 ◽  
Author(s):  
D. C. Tandy ◽  
W. J. Mcpherson
Keyword(s):  
Physical Refining ◽  
Edible Oil

scholarly journals Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate

2020 ◽  
Vol 9 (11) ◽  
pp. e62091110205
Author(s):  
Natália Reis Soares ◽  
Patrícia Nogueira Matos ◽  
Aline Andrade Reis ◽  
Fernanda de Azevedo Souza ◽  
Luiz Fernando Ganassali de Oliveira Júnior ◽  
...  
Keyword(s):  
Galacturonic Acid ◽  
Pectin Methylesterase ◽  
Calcium Lactate ◽  
Soluble Solids ◽  
Control Treatment ◽  
Cell Integrity ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Solids Content

The objective of this work was to evaluate the effect of vacuum infusion of pectin methylesterase (PME) and calcium lactate (C6H10CaO6) in maintaining the firmness of minimally processed papaya, in order to maintain the quality and cellular integrity of the fruit. After minimal processing, the treatments used were: fruit without infusion (control), with H2O infusion, with PME infusion, with C6H10CaO6 infusion and with PME+C6H10CaO6 infusion. At zero times, four and eight days of storage, analyzes of total galacturonic acid, methanol, cell integrity, vitamin C, pH, acidity, soluble solids, damage, freshness and contamination were performed. Papaya treated with the PME+calcium combination showed an increase in firmness (5.8 N) on the eighth day of storage, differing from the control treatment (1.3 N), reporting the least leakage of electrolytes. On the fourth day, the fruit treated with PME+C6H10CaO6 showed the highest content of galacturonic acid and on the eighth day the highest content of methanol, indicating an effective action of the enzyme PME and calcium in this period. The PME+C6H10CaO6 treatment was effective in maintaining and improving the quality of papaya while preserving freshness, soluble solids content, acidity and pH throughout storage.

scholarly journals MINIMAL PROCESSING OF ORGANIC APPLES BY DRYING - CONSUMER ACCEPTANCE

2020 ◽  
Vol 36 ◽  
pp. 99-105
Author(s):  
Andreea Stan ◽  
Mihai Frîncu ◽  
Marian Vintilă ◽  
Liliana Bădulescu
Keyword(s):  
Organic Agriculture ◽  
Low Temperatures ◽  
Sensory Attributes ◽  
Consumer Acceptance ◽  
Air Distribution ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Apple Varieties ◽  
Different Temperatures ◽  
Drying Technology

Sensory attributes like colour, flavour and texture are makers in the consumer's purchasing decision of minimally processed organic apples. Drying using low temperatures represent a simple and easy way for minimally processing of organic fruits, moreover this procedure is accepted in organic agriculture. The aim of this study is to establish the consumer acceptance of organic apples dried using two different temperatures and how they characterize the final product. In order to accomplish the proposed purpose, three organic apples cultivars ‘Rubinola’, ‘Topaz’ and ‘Gemini’ were sliced and dried in a professional dryer with air distribution, using temperatures like 35°C and 50°C. Consumer general impression regarding obtained dried organic apples was based on a questionnaire, which contain several questions about colour, flavour, texture and size, in two sessions organized during two different scientific events. Dried organic apples were tasted and evaluated by consumers of both genders with ages between 22 and 66 years old. The slice size of organic dried apples was preferred by over 50% of consumers for all apple varieties. Consumers preferred more the taste of ‘Gemini’ cv. apples dried at 50°C compared to those dried at 35°C. The consumer’s acceptance of minimally processed organic apples was oriented towards those dried at 50°C. Obtained results suggest that sensory attributes are very important in consumer acceptance of a minimally processed product by drying technology and more studies are required.

scholarly journals Storage stability of minimally processed pinhão by using edible coatings with antimicrobial characteristics

2020 ◽  
Vol 41 (6supl2) ◽  
pp. 3093-3106
Author(s):  
Michele Krüger Vaz Moreira ◽  
◽  
Rufino Fernando Flores Cantillano ◽  
Eliezer Avila Gandra ◽  
Carla Rosane Barboza Mendonça ◽  
...  
Keyword(s):  
Vitamin C ◽  
Mass Loss ◽  
Respiratory Rate ◽  
Reducing Sugars ◽  
Storage Stability ◽  
Control Treatment ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Time Required

The pinhão shows high nutritional value; however, its consumption is still low owing to the long cooking time required because it is hard to peel, and it is susceptible to sprouting, larval infestation, and fungal contamination. Thus, this study aimed to evaluate the storage stability of minimally processed pinhão by using edible coatings with antimicrobial characteristics. The pinhões were subjected to minimal processing with the following treatments: Treatment A - control; Treatment B - chitosan; Treatment C - xanthan gum and clove essential oil. After drying, they were packed in polyethylene terephthalate and stored at 4 °C for nine days. The pinhões were analyzed for mass loss, total acidity, reducing sugars, vitamin C, color, firmness, respiratory rate, sensory characteristics, and microbial growth. In general, no differences were observed in mass loss, reducing sugars, and oxygen concentrations of the pinhões after any treatment. In addition, we observed a reduction in acidity and carbon dioxide concentrations, maintenance of color parameters, and the absence of growth of thermotolerant coliforms and coagulase-positive Staphylococcus. Although the minimal processing did not increase the respiratory rate of pinhões, it did not stop the process of seed maturation. Of the coatings evaluated, chitosan coating of the pinhões was associated with a higher content of vitamin C as well as a lower number of psychrotrophic microorganisms. The coatings did not influence the taste and aroma of the minimally processed pinhões.

scholarly journals 517 Heat Treatments and Controlled Atmospheres Maintain Quality and Reduce the Inner Leaf Extension or “Telescoping” of Minimally Processed Green Onions

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 484B-484
Author(s):  
G. Hong ◽  
M.I. Cantwell
Keyword(s):  
Shelf Life ◽  
Soluble Sugars ◽  
Heat Treatments ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Visual Appearance ◽  
Controlled Atmospheres ◽  
Heat Treated ◽  
Potential Benefits ◽  
Atmosphere Storage

Minimal processing of green onions (Allium cepa × A. fistulosum) involves trimming and removing damaged leaves, cutting of roots, and removal of the compressed stem. If the stem tissue is completely removed with the roots, the white inner leaf bases may extend, or “telescope,” during storage. Storage at 0 °C greatly retards extension growth, but storage at 5 °C results in unacceptable extension rates. To maintain high quality and to extend the shelf life of intact and minimally processed green onions, the potential benefits of heat treatments and controlled atmosphere storage were evaluated. Atmospheres of 0.1% to 0.2% O2 or 0.1% to 0.2% O2 containing 7.5% to 9.0% CO2 at 5 °C were the CA conditions that best maintained visual appearance and prolonged shelf life to more than 2 weeks in both intact and cut onions. No CA treatment completely controlled “telescoping” at 5 °C. Several heat treatment combinations (52.5 and 55 °C water for 4 and 2 min, respectively) of the white inner leaf bases were effective in controlling “telescoping” of cut green onions stored at 5 °C. The effective heat treatments resulted in higher average respiration rates during 12 days, but did not affect the visual quality or shelf life of the cut green onions. Total soluble sugars decreased in intact or cut green onions, but concentrations were maintained in heat -treated onions. Thiosulfinate concentrations did not vary importantly during 14 days at 5 °C, except for a reduction in heat-treated onions not stored under CA.

scholarly journals Edible coatings used for conservation of minimally processed vegetables: a review

2020 ◽  
Vol 9 (8) ◽  
Author(s):  
Maria Clara Guimarães ◽  
Joyce Fagundes Gomes Motta ◽  
Dayana Ketrin Silva Francisco Madella ◽  
Lívia de Aquino Garcia Moura ◽  
Carlos Eduardo de Souza Teodoro ◽  
...  
Keyword(s):  
Eating Habits ◽  
Edible Films ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Coating Efficiency ◽  
Application Techniques ◽  
Food Applications ◽  
Minimally Processed Vegetables

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

scholarly journals Microbial quality and labeling of minimally processed fruits and vegetables

2021 ◽  
Vol 37 ◽  
pp. e37059
Author(s):  
Lucas Samôr dos Santos ◽  
Lucas Vasconcelos da Silva ◽  
Bárbara Morandi Lepaus ◽  
Jackline Freitas Brilhante De São José
Keyword(s):  
Escherichia Coli ◽  
Fruits And Vegetables ◽  
Material Selection ◽  
Microbiological Quality ◽  
Raw Material ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Mesophilic Bacteria ◽  
Vegetable Samples ◽  
Safe Food

The consumption of minimally processed, or ready-to-eat (RTE), fruits and vegetables has been growing because people have shorter time to eat and due to the pursuit of convenience and health benefits. Minimal processing includes raw material selection and sorting, pre-washing, debarking, cutting, slicing, sanitizing, rinsing, centrifuging, and packing. Thus, natural protection barriers are affected during cutting methods and they release nutrients that enable microorganism growth.  The aim of the current study was to evaluate the levels of aerobic mesophilic bacteria, molds and yeasts, coliforms at 35°C, Escherichia coli and Salmonella sp., as well as the labeling adequacy of minimally processed fruits and vegetables traded in Vitória, Espírito Santo, Brazil. Fruits and vegetables presented aerobic mesophilic bacteria, molds and yeasts, and coliforms at 35°C, above the safe limit for consumption purposes. The count of aerobic mesophilic bacteria in RTE fruits ranged from 4.00 to 6.30 Log CFU/g. The highest count of this microorganism group was recorded for fruit salads. Salmonella sp. was not identified in fruit or vegetable samples, whereas Escherichia coli was detected in four vegetable samples. None of the evaluated labels (n = 40) followed the Brazilian legislation. Minimally processed fruits and vegetables had poor microbiological quality and labeling was also unsatisfactory. The adoption of good manufacturing practices and quality control tools as strategies to produce safe food can help minimizing risks to consumers’ health.

scholarly journals Addition of preservatives to minimally processed ‘BRS Kampai’ peaches (Prunus persica L.)

2020 ◽  
pp. 1394-1398
Author(s):  
Caroline Farias Barreto ◽  
Renan Navroski ◽  
Roseli de Mello Farias ◽  
Marines Batalha Moreno Kirinus ◽  
Carlos Roberto Martins ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Prunus Persica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Randomized Design ◽  
Pvc Film ◽  
Natural Characteristics

Fruits that go through processes of sanitation, peeling, cutting and packaging, to be consumed soon afterwards, are called minimally processed fruits. Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutions which contained preservatives. The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicate and six slices of peaches in every replicate. Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v). Afterwards, they were placed on trays, covered with 9µ PVC film and stored at 4±1ºC for 0 (S1), 6 (S2) and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v) was the most efficient one to control oxidation; its values of browning indexes were the lowest ones, i. e., 15.62 (S1), 17.74 (S2) and 17.58 (S3). Besides, it kept the creamy-white color of the pulp throughout storage time.

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