scholarly journals Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process

2018 ◽  
Vol 17 (03) ◽  
pp. 69-76
Author(s):  
Thien T. Le
Keyword(s):  
Vitamin C ◽  
Spray Drying ◽  
Room Temperature ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Drying Process ◽  
Hot Air ◽  
Air Temperatures ◽  
Significant Difference ◽  
Processing Steps

Acerola fruit is known to have a high vitamin C concentration. Polyphenolics are also natural oxidants occurring in plants. Understanding changes of these components during storage conditions and processing steps become important. Results of this research showed that there was significant difference in vitamin C and total polyphenolic concentration and three popular varieties of acerola fruits from Tien Giang province. Concentrations of both vitamin C and polyphenolics reduced rapidly during storage at room temperature. After three days, vitamin C reduced about 40% whereas total polyphenolics reduced about 70%. The losses at refrigerated temperature after 3 days were less than 15% and less than 30%, for vitamin C and total polyphenolics, respectively. Frozen storage of the fruit maintained quite well vitamin C and polyphenolics. Acerola pomace juice was concentrated before spray drying and, at the same vacuum pressure, temperatures influenced significantly the retention of vitamin C and total polyphenolics. Optimization of spray drying conditioners including inlet hot air temperatures and added ratio of maltodextrin (drying carrier) was also carried out to obtain high recovery of dry matter, total polyphenolics and vitamin C.

scholarly journals Analyzing ethanol accumulation in different kombucha tea brands during storage

2020 ◽  
Author(s):  
James Chhay ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Dale Chen ◽  
Hsin Kuo
Keyword(s):  
Statistical Analysis ◽  
Room Temperature ◽  
Ethanol Concentration ◽  
Health Benefits ◽  
Storage Conditions ◽  
The Body ◽  
Room Temperature Storage ◽  
Kombucha Tea ◽  
Significant Difference ◽  
Temperature Storage

  Background Kombucha tea is a fermented tea beverage that is mainly consumed for its associated-health benefits. These associated-health benefits may range from detoxifying the body to cancer treating. However, there is little to no scientific evidence that suggests that they work on humans. Similarly, kombucha tea is also prone to post-fermentation. This presents possible ethanol production and accumulation within the tea after packaging which can pose a possible health risk to susceptible population if not properly labelled or controlled. This study will investigate if there is any post-ethanol accumulation in commercially produced kombucha tea products under various storage conditions. Methods The ethanol concentration of 3 different kombucha tea brands (i.e.: Pure+, Health-Ade, and RISE) at various storage conditions (i.e.: no storage, refrigeration, and room temperature) were analyzed using GC-FID to determine post-ethanol accumulation. In addition, NCSS software was used to conduct a statistical analysis on the data to determine whether the 3 different kombucha tea brands exceeded the ethanol regulatory limit and whether the ethanol accumulation was dependent on storage temperatures. Results The mean ethanol concentration for Pure+, Health-Ade, and RISE after refrigeration for 3 weeks were 0.722%, 0.696%, and 0.050% relatively which all showed a slight decrease in ethanol compared to their baseline ethanol levels (i.e.: no storage). Similarly, Pure+, Health-Ade, and RISE mean ethanol concentration after room temperature storage were 1.766%, 1.285%, and 0.794% relatively which indicates ethanol accumulation. Statistical analysis showed that there is a significant difference between room temperature storage and the other 2 storage conditions (i.e.: no storage and refrigeration). Also, only Pure+ and Health-Ade under room temperature storage showed a statistically significant mean ethanol concentration above the regulatory limit. Conclusion Results suggests that room temperature storage of Pure+, Health-Ade, and RISE for 3 weeks increased the ethanol levels significantly while refrigerating them will decrease the ethanol levels slightly which can minimize any potential post-fermentation process from happening. Furthermore, only Pure+ and Health-Ade under room temperature storage for 3 weeks were over the 1% ABV regulatory limit. Lastly, the data obtained from this study can be used to develop guidelines and policies in regulating kombucha tea manufacturers and in educating the public and other regulatory agencies on the matter.  

scholarly journals Development and Optimization of a Glucose Biosensor Based on Tris [5-amino-1,10-Phenanthroline]Iron(II) Polymer Films

2018 ◽  
Vol 10 (2) ◽  
pp. 16
Author(s):  
Kenneth L. Brown ◽  
Kyle A. Cushman
Keyword(s):  
Polymer Film ◽  
Room Temperature ◽  
Signal To Noise Ratio ◽  
Storage Conditions ◽  
Glucose Biosensor ◽  
Iron Complex ◽  
Crosslinking Reaction ◽  
Significant Difference ◽  
Ph Range ◽  
Enzyme Layer

A bilayered glucose biosensor consisting of tris[5-amino-1, 10-phenanthroline]iron(II) polymer film redox mediator and a glucose oxidase layer was prepared on glassy carbon surfaces. The polymer film of the iron complex was immobilized onto the electrode using cyclic voltammetry via electropolymerization reactions, while the enzyme layer was formed using a BSA and glutaraldehyde crosslinking reaction. The biosensors gave the largest response in the pH range of 7-8 and were evaluated with respect to storage conditions of room temperature and 4oC. There was no significant difference between the detection of glucose using the biosensor stored at room temperature versus one stored at 4°C and both bilayered films remained active for 20 days. The detection limit of the biosensors was found to be 0.30 mM which corresponds to a signal to noise ratio of 3:1.

scholarly journals Soluble vitamins (vitamin B12 and vitamin C) microencapsulated with different biopolymers by a spray drying process

2016 ◽  
Vol 289 ◽  
pp. 71-78 ◽  
Author(s):  
Berta N. Estevinho ◽  
Ioana Carlan ◽  
Alexandra Blaga ◽  
Fernando Rocha
Keyword(s):  
Vitamin C ◽  
Vitamin B12 ◽  
Spray Drying ◽  
Drying Process

scholarly journals Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

2016 ◽  
Vol 5 (6) ◽  
pp. 67 ◽  
Author(s):  
Rabie Khattab ◽  
Amyl Ghanem ◽  
Marianne Su-Ling Brooks
Keyword(s):  
Room Temperature ◽  
Frozen Storage ◽  
Hot Air Drying ◽  
Lonicera Caerulea ◽  
Hot Air ◽  
Rp Hplc ◽  
Anthocyanin Profile ◽  
Juice Extraction ◽  
Overall Stability ◽  
The Individual

The effect of freezing, frozen storage (–18 °C for 6 months), thawing, juice extraction, and hot-air drying on the anthocyanin profile of haskap berry (Lonicera caerulea L.) was investigated using RP-HPLC. Five anthocyanins (ANCs) were quantified: cyanidin 3,5-di-glucoside (4.27 % of the total ANCs), cyanidin 3-glucoside (89.39 %), cyanidin 3-rutinoside (2.07 %), pelargonidin 3-glucoside (0.83 %), and peonidin 3-O-glucoside (3.44 %). Freezing did not significantly affect the content of individual ANCs, while frozen storage resulted in significant reductions (16.00-24.50 %). Thawing the frozen berries in the microwave oven retained the highest content of different ANCs. The highest degradation, however, occurred while thawing at room temperature. Extracting juice from the berries significantly reduced the content of individual ANCs. Drying the berries to 25 % moisture content at 60, 100, and 140 ºC reduced the individual ANCs by 73.85-76.19, 78.46-80.95 and 90.77-95.40 %, respectively. The overall stability of the five ANCs during storage and processing is summarized by the following trend (from most to least stable): peonidin 3-O-glucoside > pelargonidin 3-glucoside > cyanidin 3,5-diglucoside > cyanidin 3-rutinoside > cyanidin 3-glucoside.

Effect of Protein and Polysaccharide-Based Edible Coatings on Quality of Kiwifruit (Actinidia deliciosa) During Drying

2017 ◽  
Vol 13 (12) ◽  
Author(s):  
De Oliveira ◽  
Keila de S. Silva
Keyword(s):  
Mass Transfer ◽  
Vitamin C ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Drying Process ◽  
Hot Air ◽  
Before And After ◽  
Color Preservation

AbstractThe aim of the present study was to evaluate the application of three different edible coatings as pretreatment to drying and their influence on mass transfer kinetics, vitamin C retention and color preservation during process. Therefore, part of the slices of kiwifruit was covered with the pectin (with and without glycerol), another part was covered with the soy protein isolate and the rest of the samples were used as control, before the drying process at 60 °C and 70 °C. Vitamin C, color and water content were analyzed before and after the drying. Fick’s model and Page model were fitted to the experimental data obtained in drying process. The results highlighted the potential of using edible coating as an alternative to obtain high-quality dried food, reducing vitamin C losses and the darkening of the product without affecting the mass transfer during hot air drying.

scholarly journals A Comparative Assessment of the Quality of Minimally Processed Pineapples Sold in Wet Markets and Supermarkets of Mauritius

2019 ◽  
Vol 7 (1) ◽  
pp. 128-141
Author(s):  
HUDAA NEETOO ◽  
BRINDA RAMASAWMY ◽  
ARVIND RUGGOO ◽  
SHANE HARDOWAR ◽  
ISSEN RUNGASAMY ◽  
...  
Keyword(s):  
Vitamin C ◽  
Microbial Contamination ◽  
Health Hazard ◽  
Microbiological Quality ◽  
Storage Conditions ◽  
Fruit Crops ◽  
Minimally Processed ◽  
Significant Difference ◽  
Open Markets

Pineapple is one of the most economically important fruit crops of Mauritius and is often sold after being minimally processed (MP). Unfortunately, minimally processed whole (MPW) and fresh-cut (MPC) pineapples are susceptible to microbial contamination that can compromise the quality of the products. It is therefore important that MP pineapples have optimal freshness, nutritional quality, and are free from microbial contamination which would otherwise constitute a public health hazard to the consumers.The main aim of this study was to assess the microbiological, nutritional, and physicochemical quality of MP pineapples sourced from wet markets and supermarkets. Samples of MPW and MPC pineapples collected from open markets and supermarkets were subjected to microbiological, pH, and vitamin C analyses. The MP pineapples were also challenged using the specific spoilage organism (SSO), Pseudomonas fluorescens and subsequently stored at either ambient or refrigeration temperature to simulate storage conditions of wet markets and supermarkets, respectively. Laboratory analyses revealed that the Total Viable Counts (TVC), pH, and vitamin C content for MPW and MPC pineapples sampled ranged from 4.8 – 5.5 Log CFU/g, 4.16 – 4.96, and 21.60 – 28.90 mg/100 g, respectively. Since the population density of TVC was less than 7 Log CFU/g, which usually marks the onset of microbiological spoilage, the products were considered to be of a satisfactory microbiological quality. Moreover, there was no statistically significant difference in the microbiological load, pH, and vitamin C content for pineapples sourced from markets and supermarkets. Taken together, this study reveals that MP pineapples sold in wet markets and supermarkets have a satisfactory microbiological, nutritional, and sensorial quality with a shelf-life of >7 hours and >5 days when stored at room (29°C) and refrigeration (4°C) temperatures, respectively.

scholarly journals Kinetic parameters identification of conductive enhanced hot air drying process of food waste

2020 ◽  
pp. 223-223
Author(s):  
Mihailo Milanovic ◽  
Mirko Komatina ◽  
Ivan Zlatanovic ◽  
Nebojsa Manic ◽  
Dragi Antonijevic
Keyword(s):  
Food Industry ◽  
Convective Drying ◽  
Diffusivity Coefficient ◽  
Drying Method ◽  
Drying Process ◽  
Air Velocity ◽  
Drying Time ◽  
Hot Air ◽  
Air Temperatures ◽  
Drying Curves

The efficient utilization of waste from food industry is possible after thermal treatment of the material. This treatment should be economically feasible and compromise the energy efficient drying process. The main goal of this investigation is to determine drying characteristics of nectarine pomace as a waste from food industry. The measurements were performed in an experimental dryer by combined conductive-convective drying method with disk-shaped samples of 5, 7 and 10mm thickness and 100 mm in diameter at the air temperatures of 30, 40, 50, 60 and 70oC, hot plate temperatures of 50, 60 an 70oC and air velocity of 1.5 m/s. The drying curves were compared to a few semi-theoretical mathematical models. The Logarithmic model showed the best correspondence. On the basis of experiments, it is determined that the drying process takes place in a falling rate period and it is accepted that the main mechanism of moisture removal is diffusion. The effective coefficient of diffusion was determined using experimental results by calculating the slope of the drying curves. Drying time and equilibrium moisture are determined for each experiment. Analysis of drying curves showed that the conductive-enhanced drying method reduces drying times and increases the diffusivity coefficient. The character of drying rate curves for conductive-enhanced drying was analyzed and compared with pure convective drying of nectarine pomace.

scholarly journals Effect of prebiotic content on functional and physicochemical properties of Lactobacillus casei loaded chitosan-Ca-alginate microparticles

2012 ◽  
Vol 58 ◽  
pp. 42-52 ◽  
Author(s):  
Tanja Petreska Ivanovska ◽  
Kristina Mladenovska ◽  
Zoran Kavrakovski ◽  
Liljana Bogdanovska ◽  
Anita Grozdanov ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Lactobacillus Casei ◽  
Storage Conditions ◽  
Drying Method ◽  
Significant Difference ◽  
Ca Alginate

This study aims to evaluate the influence of different concentrations of fructooligosaccharide (FOS) as prebiotic on functional and physicochemical properties of Lactobacillus casei loaded chitosan-Ca-alginate microparticles prepared by spray-drying method, after preparation and 6-month storage at 4 °C. Prebiotic compound positively influenced the viability of L. casei during preparation of the microparticles and in storage conditions, while no significant difference of the probiotic viability was observed when different concentrations of FOS in a range of 1.5 - 5% w/w were applied. Having in regard that non-significant improvement in the functional and physicochemical properties of the microparticles with increased content of the FOS was observed, the concentration of 1.5% w/w was recommended as an optimal for preparation of synbiotic loaded microparticles.

scholarly journals Characterization of powder from the permeate of yacon extract by ultrafiltration and dehydrated by spray drying

2016 ◽  
Vol 40 (5) ◽  
pp. 585-595 ◽  
Author(s):  
Marcela Lazzare Brites ◽  
Stela Meister Meira ◽  
Adriano Brandelli ◽  
Caciano Zapata Noreña
Keyword(s):  
Spray Drying ◽  
Gum Arabic ◽  
Drying Temperature ◽  
Physical Chemical ◽  
Air Temperatures ◽  
Significant Difference ◽  
Temperature Electron ◽  
Uf Membranes ◽  
Thermolysis Reaction

ABSTRACT Yacon root is a functional food which contains antioxidants and prebiotics compounds. This study aimed to evaluate the physical, chemical and prebiotic characteristics of a yacon extract powder obtained by ultrafiltration (UF) with membranes of 10 and 30 kDa and encapsulation of the resulting permeate by spray drying. Drying air temperatures of 140 and 160 ºC and concentrations of gum arabic of 10 and 15% were tested. The samples had solubility values greater than 90% while the hygroscopicity decreased with increasing gum concentration and drying temperature. Electron microscopy showed a strong tendency to agglomeration of smaller particles around the larger ones, mainly at a temperature of 140 ºC. Regarding color, the parameter L* showed that drying at 160 ºC produced darker samples and the parameters a* and b* indicated that all samples were greenish yellow. The concentration of inulin decreased during drying, whereas the levels of glucose and fructose increased due to the thermolysis reaction, which led to degradation of inulin chains at drying temperature. The permeates and retentates from the UF membranes had prebiotic activity, while only the encapsulated product from UF-30 membrane, metabolized by Lactobacillus acidophilus LA-5(r), presented activity scores without significant difference to that of glucose.

PROCESS SIMULATION OF PINEAPPLE JUICE SPRAY DRYING

2015 ◽  
Vol 75 (6) ◽  
Author(s):  
Aliyu Bello A. ◽  
Arshad Ahmad ◽  
Adnan Ripin
Keyword(s):  
Spray Drying ◽  
Bioactive Compound ◽  
Transfer Model ◽  
Mass Transfer Model ◽  
Drying Process ◽  
Pineapple Juice ◽  
Air Temperatures ◽  
Heat Effects ◽  
Spray Dried

Pineapple juice is one of the known natural sources of bromelain, a bioactive compound beneficial to health. The dried powder has potential commercial value and is a convenient source of the juice drink. The quality of spray dried pineapple juice is dependent on the powder moisture content. Spray dried pineapple powders with low moisture contents were produced in a lab-scale spray dryer in this study.  Powder production of 25% of total solids were obtained by use of DE6 maltodextrin to solids ratio of 0.41:0.59. A heat and mass transfer model of the spray drying process was implemented in Matlab and solved to determine its predictive utility. The simulation results showed agreement with experimental data at high inlet air temperatures but widely diverged at other air temperatures. The error size in predicted product moisture varied from 73% at 165 oC to almost zero at 185 oC while that for the predicted exit air temperatures varied from about 38% to zero over the same temperature range.  Accuracy can be improved if transient heat effects, and sub models for the feed drying are included in the model.

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