scholarly journals Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5928
Author(s):  
Lucía Castro-Vázquez ◽  
María Victoria Lozano ◽  
Virginia Rodríguez-Robledo ◽  
Joaquín González-Fuentes ◽  
Pilar Marcos ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Value Added ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Volatile Components ◽  
Orange Peels ◽  
Freeze Dried ◽  
Food Applications ◽  
By Products ◽  
Terpene Derivatives

Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 °C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE·g−1), total flavonoids (39.0 mg QE·g−1), outstanding values of hesperedin (187.6 µg·g−1), phenol acids (16.54 mg·g−1 DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS•+ assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70–80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.

scholarly journals How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1864
Author(s):  
Anna Michalska-Ciechanowska ◽  
Aleksandra Hendrysiak ◽  
Jessica Brzezowska ◽  
Aneta Wojdyło ◽  
Agnieszka Gajewicz-Skretna
Keyword(s):  
Freeze Drying ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Different Types ◽  
Plant Sources ◽  
By Products

Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3–22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.

scholarly journals Encapsulation of peach waste extract in Saccharomyces cerevisiae cells

2021 ◽  
pp. 1-1
Author(s):  
Dragoljub Cvetkovic ◽  
Aleksandra Ranitovic ◽  
Vanja Seregelj ◽  
Olja Sovljanski ◽  
Jelena Vulic ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Encapsulation Efficiency ◽  
Freeze Drying ◽  
Cell Structure ◽  
Natural Antioxidants ◽  
Yeast Cells ◽  
Ecological Problem ◽  
Freeze Dried ◽  
Excellent Method ◽  
Valuable Compounds

As a secondary industry product, peach waste (PW) presents an ecological problem, but a potentially rich source of natural antioxidants. A potential and novel way to improve the phytochemical stability of waste rich in phytochemicals is encapsulation in yeast cells which possess good structure characteristics. In the present study, PW extract was encapsulated in non-plasmolyzed, plasmolyzed, and living Saccharomyces cerevisiae cells by freeze-drying method. HPLC analysis revealed that ?-carotene is the most abundant carotenoid, while epicatechin and catechin are the most abundant phenolics in PW. The highest encapsulation efficiency of carotenoids (86.59%), as well as phenolics (66.98 %), was obtained with freeze-dried non-plasmolyzed yeast cells used as carriers. Although plasmolysis can cause some changes in yeast cell structure and properties, it did not enhance the encapsulation efficiency of present phytochemicals. Successful encapsulation of PW extract in yeast cells was confirmed by FTIR spectroscopy and SEM imaging. The obtained results present the encapsulation of sensitive compounds in yeast cells by freeze-drying as an excellent method for preserving valuable compounds and their potential use in the food and pharmaceutical industry.

Impact of processing on enzymatic browning and texturization of yellow mealworms

2019 ◽  
Vol 5 (4) ◽  
pp. 267-277 ◽  
Author(s):  
L. Tonneijck-Srpová ◽  
E. Venturini ◽  
K.N.P Humblet-Hua ◽  
M.E. Bruins
Keyword(s):  
High Pressure ◽  
Product Development ◽  
Freeze Drying ◽  
High Pressure Processing ◽  
Enzymatic Browning ◽  
Alternative Protein ◽  
Freeze Dried ◽  
Food Applications ◽  
Inactivation Process ◽  
Processing Techniques

The potential of Tenebrio molitor as an alternative protein source for food applications was investigated by using several conventional (blanching and freeze drying) and non-conventional (high pressure) processing techniques. Some of the challenges in product development are the browning effect of minced mealworms and the texturizing capacity after mincing. Both blanching and high pressure processing at 400 and 500 MPa proved to be effective in inactivating enzymes responsible for browning. However, the inactivation process was accompanied by a significant decrease in texturizing properties of the minced mealworms, especially when blanching was applied. Also when applying pressure, the texture changed from stronger (samples treated at lower pressures) to weaker (samples treated at higher pressures). Minced fresh or freeze dried mealworms provided textures with a reasonable strength and elasticity, but browning still occurred. Nevertheless, this browning could be slowed down by applying air tight packaging to prevent oxidation.

scholarly journals Effect of Hot Air, Microwave and Freeze Drying on Drying Characteristics of Button Mushroom Slices (Agaricus bisporus)

2021 ◽  
pp. 53-61
Author(s):  
Mitali Madhumita ◽  
Gitanjali Behera ◽  
Ashutosh Nanda ◽  
Pabitra Kumar Das ◽  
Suvendu Pradhan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Sensory Analysis ◽  
Freeze Drying ◽  
Research Work ◽  
Value Added ◽  
Microwave Drying ◽  
Hot Air ◽  
Freeze Dried ◽  
Bio Engineering ◽  
Acid Color

Aims: Button mushrooms, rich in vitamins and minerals, are very highly perishable and therefore, it has been very necessary to develop a value-added product. The aim of the research work is to study the effects of blanching on air-dried, microwave oven dried, and freeze dried mushroom samples and also to study the characterization of dried samples. Place and Duration of Study: Department of Agricultural Engineering, School of Agricultural and Bio-Engineering, Centurion University of Technology & Management, between February 2021 to June 2021 Methodology: Three different drying techniques like hot air, microwave, and freeze drying were taken to study the drying effect on dried mushroom slices. The quality parameters like dehydration and rehydration potential, density, ascorbic acid, color, and organoleptic properties were studied. Results: The rehydration ratio of freeze dried mushroom samples were high having low density than the other dried samples. Less color deterioration was also found in freeze drying. Moreover, ascorbic acid, color, texture, and overall acceptability of sensory analysis were found to be maximum in freeze dried samples. The freeze dried product was found to be attractive in flavour and texture and got highest score in sensory analysis. Conclusion: The freeze drying can be an effective drying method to dry fresh mushroom compared to hot air and microwave drying.

scholarly journals Effects of vacuum frying on the quality of king orange peel in manufacture of chocolate candy fillings

2021 ◽  
Vol 4 (2) ◽  
pp. 156
Author(s):  
Dinh Thi Hien ◽  
Hoang Thi Minh Nguyet
Keyword(s):  
Oil Quality ◽  
Orange Peel ◽  
Frying Oil ◽  
Orange Peels ◽  
Frying Process ◽  
Vacuum Frying ◽  
Light Color ◽  
Frying Oil Quality ◽  
By Products

Deep-fried orange peel applied vacuum-frying technique to extend its shelf life and to create crispy product that contains natural nutrients, especially looking for marketplace of the product and increasing the value of orange by-products. The effects of vacuum frying conditions on the quality of fried orange peel was evaluated to produce nutritional chocolate candy fillings that has good sensory values. Orange peel slices were fried under vacuum (20 in of Hg) using sunflower frying oil at various temperatures (80°C, 85°C, 90°C, 95°C and 100°C) for different amounts of time (5, 10, 15, 20, 25 and 30 min). After frying, the fried orange peel slices were centrifuged at 140 - 1000 × g for 4 min to remove the frying oil. Results of this study suggest that vacuum frying at 100°C for 30 min showed maximum shrinkage (48%) and 95% of carotenoids were lost. The hardness of fried orange peel increased during the frying process. Sensory evaluation showed maximum acceptability for fried orange peels at 90°C for 25 min. The TBARS indicated a high deterioration in the atmospheric frying oil quality. In contrast, the vacuum frying condition helped preserve the frying oil quality, while the light color of the product was maintained. The results supported the use of the vacuum frying process as a method for frying high quality king orange peel and conserving the quality of oil in the king orange peel.

scholarly journals Engineered Microbes for Pigment Production Using Waste Biomass

2020 ◽  
Vol 21 (2) ◽  
pp. 80-95 ◽  
Author(s):  
Zeba Usmani ◽  
Minaxi Sharma ◽  
Surya Sudheer ◽  
Vijai K. Gupta ◽  
Rajeev Bhat
Keyword(s):  
Food Waste ◽  
Organic Waste ◽  
Value Added ◽  
Natural Antioxidants ◽  
Bioactive Molecules ◽  
Waste Biomass ◽  
Microbial Systems ◽  
By Products ◽  
Made In ◽  
Value Added Products

Agri-food waste biomass is the most abundant organic waste and has high valorisation potential for sustainable bioproducts development. These wastes are not only recyclable in nature but are also rich sources of bioactive carbohydrates, peptides, pigments, polyphenols, vitamins, natural antioxidants, etc. Bioconversion of agri-food waste to value-added products is very important towards zero waste and circular economy concepts. To reduce the environmental burden, food researchers are seeking strategies to utilize this waste for microbial pigments production and further biotechnological exploitation in functional foods or value-added products. Microbes are valuable sources for a range of bioactive molecules, including microbial pigments production through fermentation and/or utilisation of waste. Here, we have reviewed some of the recent advancements made in important bioengineering technologies to develop engineered microbial systems for enhanced pigments production using agrifood wastes biomass/by-products as substrates in a sustainable way.

scholarly journals New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products.

2018 ◽  
Author(s):  
Clara Talens ◽  
Marta Castro-Giráldez ◽  
Pedro J. Fito
Keyword(s):  
Value Added ◽  
Orange Peel ◽  
Microwave Drying ◽  
Healthy Foods ◽  
Food Sector ◽  
Hot Air Drying ◽  
Hot Air ◽  
Swelling Capacity ◽  
Gab Model ◽  
By Products

The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre

scholarly journals Characterization and Valorization of Dietary Fibre Concentrate from Parthenocarpic Date Fruits

2021 ◽  
Vol 2 (3) ◽  
pp. 11-18
Author(s):  
Hammadi Hamza ◽  
Monia Jemni ◽  
Ali Bazmi ◽  
Ali Bazmi ◽  
Tarek Tombari ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Freeze Drying ◽  
Raw Materials ◽  
Value Added ◽  
Calorific Value ◽  
Physicochemical Characteristics ◽  
Process Industries ◽  
Freeze Dried ◽  
Drying Techniques ◽  
Date Fruits

Parthenocarpic date fruits are good sources of antioxidant and fibre, which could be changed into valuable by-products. There is no attempt to use it in technological processes and could provide a natural additive to enhance the quality of the product. In this study, fibre concentrate from partenocarpic dates (FCPD) was extracted, dried, and characterized. Two drying techniques, namely oven and freeze drying, were carried out, and then the FCPD were characterized. Thereafter, its ability to substitute flour in muffins was studied. The freeze-drying gave the highest yield of FCPD revealing lignin richness but cellulose and hemicellulose insufficiency. Drying techniques gave similar FCPD WHC and OHC but antioxidant capacity was higher in the case of freeze-dried fibre. Electronic microscopy showed that the more FCPD was introduced in the flour, the more the muffin crumb contained disrupted matrices. This could enhance the muffin freshness by improving the moisture retention. Moreover, although flour substitution by FCPD increased muffin volume and its OHC value, its WHC, moisture, mineral and sugar contents were not affected. Calorific value, phenol content and antioxidant activity were greater in the case of muffins with 5% of freeze-dried FCPD. Sensory analyses showed that fibre-enriched muffins had good scores as the control ones. In this study, we used oasis raw materials with good source of fibres and antioxidant capacity that could be used in the production of high value-added foods. Additionally, the research demonstrated that freeze-dried FCPD flour fortification enhances the physicochemical characteristics of the muffin. The parthenocarpic date fruits is an agricultural residue with interested chemical and functional properties that could be undertaken in food process industries. 

scholarly journals Effect of hot air and freeze drying on the volatile compounds of dill (Anethum graveolens L.) herb

1985 ◽  
Vol 57 (2) ◽  
pp. 133-138 ◽  
Author(s):  
Rainer Huopalahti ◽  
Eila Kesälahti ◽  
Reino Linko
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Freeze Drying ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Anethum Graveolens ◽  
Hot Air ◽  
Freeze Dried

Volatile compounds of fresh, hot air dried and freeze dried dill (Anethum graveolens L.) herb were studied by gas chromatography-mass spectrometry. Of the 25 volatile components identified, 16 the most abundant compounds were analysed quantitatively. The major primary aroma compounds were α-phellandrene, 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran,β-phellandrene, limonene, α-pinene, p-cymene and myristicin. Severe loss of these components occured during the drying of dill. E.g. the retention of the benzofuranoid, the most important aroma component of the dill herb, was from trace to 1.3 % in hot air dried samples and 3.5—20 % in freeze dried samples. During the drying secondary aroma compounds are formed consisting over 50 % of the total volatiles. Among these phytadienes, especially neophytadiene, were the major components. The best result was obtained by freeze drying, but the product contained only one quarter of the total aroma compounds of the fresh dill herb.

scholarly journals New food compositions to increase the content of phenolic compounds in extrudates

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 347-358
Author(s):  
Evzen Šárka ◽  
Marcela Sluková ◽  
Petra Smrčková
Keyword(s):  
Phenolic Compounds ◽  
Colour Change ◽  
Orange Peel ◽  
Total Phenolic ◽  
Gluten Free ◽  
Free Products ◽  
Great Loss ◽  
Freeze Dried ◽  
Lentil Flour ◽  
By Products

Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.

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