scholarly journals Effect of osmotic dehydration combined with citric acid on bioactive compounds in freeze-dried MD2 pineapple

2021 ◽  
pp. 46-56
Author(s):  
Nur Syazwani Hanafi ◽  
Rosnani Hasham ◽  
Nor Zalina Othman ◽  
Mohamad Roji Sarmidi
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Vitamin C ◽  
Moisture Content ◽  
Nutritional Value ◽  
Osmotic Dehydration ◽  
Sugar Solution ◽  
Freeze Dried ◽  
Pre Treatment ◽  
Positive Effect

The use of freeze drying process to prolong the shelf life of food products is considered mainstream in food industries due to its capability to retain the nutritional value. Citric acid and osmotic solution were used as a pre-treatment in this study to produce high-quality dried products. Four treatment groups were observed, including untreated (control), 1% citric acid (CA), 1% CA with 20% sugar solution (CAOD 20%), and 1% CA with 60% sugar solution (CAOD 60%). Physical properties such as moisture content; pH; total soluble solid; colour value; and bioactive compounds, such as vitamin C, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were evaluated in freeze-dried pineapples. The result showed that CAOD 60% demonstrated a positive effect, with the least moisture content and the lowest value of colour changes (ΔE) at 5.69 ± 0.04% and 33.76 ± 2.17, respectively, as compared with that of other samples. In terms of phytochemical, the control and CA groups recorded higher retention of vitamin C, TPC, and TFC compared with other osmotic dehydration samples; however, there was no significant effect (p<0.05) on TPC and TFC. Interestingly, CAOD 60% possessed strong antioxidant activity, with the lowest IC50 value of 85.85 ± 5.93. From these findings, it was found that CAOD 60% resulted in positive effect on both the physical qualities and preservation of antioxidant activity, making it a recommended condition for pre-treatment in fruit preservation, which is essential in ensuring both the food security aspect and maintenance of its nutritional value.

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

scholarly journals The Effect of Preservation Methods on the Nutritional Quality of Fluted Pumpkin (Tel/airia occidentalis) Leaves

2011 ◽  
Vol 54 (3) ◽  
pp. 167-171
Author(s):  
Fred Omon Joseph Oboh ◽  
Osayuwamen Aigbe
Keyword(s):  
Citric Acid ◽  
Vitamin C ◽  
Boiling Water ◽  
Drying Time ◽  
Iron Protein ◽  
Oven Drying ◽  
Fluted Pumpkin ◽  
Significant Difference ◽  
Pre Treatment

The present research was undertaken to investigate the effect of various blanching and drying treatments on the vitamin C, �-carotene, iron, protein content and drying time of fluted pumpkin (Telfairia occidentalis Hook) leaves. The leaves were subjected to sun or oven drying alone or after blanching in boiling water, dilute citric acid (0.3%) or dilute potassium meta-bisulphite (0.5%). In the absence of blanching pre-treatment, oven drying resulted in shorter drying time for the leaves and a higher vitamin C content of the dried product than sun drying and there was no significant difference (p>0.01) between the protein, �-carotene and iron content of the oven and sun dried products. Leaves blanched in boiling water, dilute citric acid, or dilute potassium meta-bisulphite solution, followed by sun or oven drying had less vitamin C, iron, protein and �-carotene than leaves dried without blanching. Compared with the use of boiling water, blanching in boiling potassium meta-bisulphite reduced the loss of �-carotene, protein and iron; blanching in dilute citric acid reduced the loss of iron. Except for citric acid pre-treatment, blanching prior to drying shortened drying time.  

Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca)

LWT ◽  
2013 ◽  
Vol 52 (2) ◽  
pp. 151-156 ◽  
Author(s):  
Yissleen Nuñez-Mancilla ◽  
Mario Pérez-Won ◽  
Elsa Uribe ◽  
Antonio Vega-Gálvez ◽  
Karina Di Scala
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Vitamin C ◽  
High Hydrostatic Pressure ◽  
Total Phenolics ◽  
Osmotic Dehydration ◽  
Pressure Effects ◽  
Fragaria Vesca ◽  
Phenolics Compounds

scholarly journals Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

2020 ◽  
Vol 58 (4) ◽  
Author(s):  
Wanida Pan-utai ◽  
Siriluck Iamtham
Keyword(s):  
Thermal Stability ◽  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Activity ◽  
Freeze Drying ◽  
Antioxidant Properties ◽  
Gum Arabic ◽  
Water Soluble ◽  
Freeze Dried ◽  
Wall Materials

Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

scholarly journals Pengaruh Perendaman Asam Askorbat dan Natrium Bisulfit pada Dua Varietas Bawang Merah (Allium ascalonicum L.) terhadap Sifat Fisikokimia dan Organoleptik Tepungnya (Effect of Ascorbic Acid Soaking and Sodium Bisulphite on Two Varieties of Shallot (Allium ascalonicum L.) on Physical and Organoleptical Character of Shallot Powder)

2016 ◽  
Vol 36 (03) ◽  
pp. 270 ◽  
Author(s):  
Ermi Sukasih ◽  
Setyadjit Setyadjit
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radical ◽  
Vitamin C ◽  
Moisture Content ◽  
Acid Treatment ◽  
Total Phenolics ◽  
Ash Content ◽  
Sodium Bisulphite ◽  
Significant Data

Recently, there is an increase of shallot production in Indonesia. One alternative of flesh shallot processing is shallot powder making which can be used during the off season. The aim of the study was to observe the effect of immersion in ascorbic acid and sodium bisulphite on two varieties of shallot on physical and organoleptic characters of shallot powder. Drying was done using tray dryer. Experimental design used was factorial completely randomised design. The first factor was the type of immersion agent and duration time and the second factor was shallot varieties (Bima and Sembrani). Statistical mean test was using Tukey Honestly Significant (HSD). The result showed that the treatments significantly affected parameters such as moisture content, ascorbic acid, total phenol, anthocyanin, and antioxidant activity, free radical inhibition and color (chroma). From ranking test the best treatment was Bima variety with 0.2% ascorbic acid treatment for 30 min. Characteristic of the best treatment was with moisture content 4.03±0.79 % (w/w), ash content 4.45±0.13 % (w/w), fat content 1.24±0.64 % (w/w), protein content 15.56±0.28 % (w/w), 61.94±4.11 mg/100g, total phenolics 256.39±16.26 ppm, anthocyanins 50.70±2.31 ppm, quercetin 2612.40±408.94 ppm, antioxidant activity ekuivalent, 225.72±4.0 µg/mL, inhibition free radical 83.05±1.69 %, 85.02 hue value (yellowish red) and aroma score 3.2 (strong), brightness score 4.2 (bright) and color 1.25 (pale red). ABSTRAKKenaikan cukup signifikan pada produksi bawang merah terjadi di Indonesia. Salah satu alternatif pengolahan bawang merah segar adalah melalui pengolahan menjadi tepung sehingga tetap tersedia saat langka dan harganya tinggi. Penelitian ini bertujuan untuk melihat pengaruh perendaman asam askorbat dan natrium bisulfit pada dua varietas bawang merah terhadap sifat fisikokimia dan organoleptik tepung yang dihasilkan. Pengeringan dilakukan dengan tray dryer. Percobaan menggunakan rancangan acak lengkap faktorial, faktor pertama jenis bahan  dan lama perendaman dan faktor kedua adalah varietas bawang merah (Bima dan Sembrani). Analisis statistik menggunakan metode Tukey Honestly Significant Data (HSD). Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap parameter kadar air, vitamin C, total fenolik, antosianin, aktivitas antioksidan, inhibisi radikal bebas dan warna (chroma). Berdasarkan uji peringkat diperoleh perlakuan terbaik adalah tepung bawang merah dari varietas Bima dengan perlakuan perendaman asam askorbat 0,2 % selama 30 menit. Karakteristik dari tepung bawang ini memiliki  kadar air 4,03 ± 0,79 % (bb), kadar abu 4,45 ± 0,13 % (bb), lemak 1,24 ± 0,64 % (bb) protein 15,56 ± 0,28 % (bb), vitamin C 61,94 ± 4,11 mg/100 g, total fenol 256,39 ± 16,26 ppm, antosianin 50,70 ± 2,31 ppm, kuersetin 2612,40 ± 408,94 ppm, aktivitas antioksidan ekuivalen 225,72 ± 4,07 µg/mL, inhibisi radikal bebas 83,05 ± 1,69 %, nilai oHue 85,02 (kuning kemerahan) dan skor aroma 3,2 (kuat), skor kecerahan 4,2 (terang) dan skor warna 1,25 (merah pucat).   Kata kunci: Asam askorbat; tepung bawang merah; perendaman; natrium bisulfit

scholarly journals Effect of different levels of citric acid on quality and storage stability of sugar and jaggery based papaya (Carica papaya L.) fruit bar

2016 ◽  
Vol 8 (2) ◽  
pp. 1063-1067
Author(s):  
Ankit Singh ◽  
Yogendra Singh ◽  
Lalit Kumar ◽  
Shalini Shalini ◽  
Ravi Kumar
Keyword(s):  
Citric Acid ◽  
Vitamin C ◽  
Moisture Content ◽  
Acid Level ◽  
Soluble Solids ◽  
Plate Count ◽  
Microbial Detection ◽  
Total Plate Count ◽  
Pet Jars ◽  
Organoleptic Score

A study was undertaken to evaluate the effect of different level of citric acid and packaging material on physico chemical quality, sensory quality and shelf life of developed papaya fruit bar .The study revealed that the moisture content (19.06% to 16.95% in PET jars – 19.06% to 17.06% in glass jars), TSS (64.17 to 69.30°Brix in PETjars and 64.17 to 69.46°Brix in glass jars), Vitamin- C (55.30 to 45.80 mg/100mg in PET jars and 55.30 to 46.75 mg/100mg in glass jars) and total plate count decreased with increasing the level of citric acid from 0.5 to 1.0% after 90 days of storage in. During storage there was a reduction in moisture content, pH and vitamin-C, where as TSS (total soluble solids), optical density and total plate count increased during storage. No microbial detection in developed fresh fruit bar was found. The organoleptic score of the bar samples in glass jars at 0.75% citric acid level was found to be higher followed by samples packed in PET jars and the developed fruit bar was well acceptable even after 90 days of storage. The result indicated that sugar50+jaggery50 at 0.75 percent citric acid level gave better products after 90 days of storage followed by sugar50+jaggery50 at 0.5 percent and sugar50+jaggery50 at 1.0 percent.

Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Elham Azarpahzooh ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Energy Savings ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Drying Kinetics ◽  
Drying Time ◽  
Air Drying ◽  
Second Stage ◽  
Freeze Dried ◽  
Pre Treatment ◽  
Kinetics Of

The effect of microwave-osmotic dehydration pre-treatment under continuous flow medium spray (MWODS) conditions on the second stage air-drying kinetics of apple (Red Gala) cylinders was evaluated. MWODS pre-treatment was carried out using a response surface methodology involving 5-levels of sucrose concentration (33-66.8°B), temperature (33-66.8°C) and contact time (5-55 min). Drying time and coefficient of moisture diffusion (Dm) and coefficient of moisture infusion (Im) during rehydration were evaluated as responses and the results were compared with their air-dried (AD) (worst scenario) and freeze-dried (FD) (best scenario) counterparts without the osmotic treatments. The diffusion and infusion coefficients were based on the solution of Fick's diffusion model. Empirical models developed for all response variables were significant (P ? 0.001) and the lack of fit was not significant (P > 0.05). MWODS pre-treatments significantly influenced the Dm values and reduced the air-drying time of apples by 30-65 percent in comparison with untreated apple thereby providing opportunity for better energy savings. On the other hand, the values of Im during the rehydration process were highest for the freeze-dried samples followed by apples air-dried after MWODS treatment, and the least for the untreated air-dried samples.

Improving Nutritional Value of Dried Blueberries (Vaccinium corymbosum L.) Combining Microwave-Vacuum, Hot-Air Drying and Freeze Drying Technologies

2008 ◽  
Vol 4 (5) ◽  
Author(s):  
Esteban I Mejia-Meza ◽  
Jaime A. Yanez ◽  
Neal M. Davies ◽  
Barbara Rasco ◽  
Frank Younce ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Vaccinium Corymbosum ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Total Polyphenols ◽  
Air Drying ◽  
Hot Air ◽  
Freeze Dried

Blueberries (Vaccinium corymbosum L.) were dried combining microwave-vacuum, hot-air drying and freeze drying technologies to retain their nutritional value. Polyphenol retention, total polyphenols, anthocyanins, and antioxidant activity were evaluated in dried blueberries. Glycoside compounds for ellagic acid, quercetin, and kaempferol exhibited a higher retention than phloridzin, and R- and S-naringin in dried blueberries following dehydration. Freeze and HA-MIVAC® dried blueberries had a higher retention of total polyphenols and anthocyanins. Freeze dried blueberries had higher antioxidant activity, followed by the combination of HA-MIVAC®, MIVAC® and HA drying methods. FD, HA-MIVAC® and MIVAC® treated blueberries had a higher retention of individual polyphenols than HA treated blueberries, indicating that the nutritional properties of berries may be retained to a greater extent when these processes are employed.

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