Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Osae, Richard; Essilfie, Gloria; Alolga, Raphael N.; Akaba, Selorm; Song, Xiaoqian; Owusu‐Ansah, Patrick; Zhou, Cunshan

doi:10.1002/jsfa.10284

Cited by 61 publications

(41 citation statements)

References 143 publications

(255 reference statements)

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“…This is in line with previous studies showing higher retention in ascorbic acid‐treated mango (Guiamba et al., 2016). Indeed, the ascorbic acid treatment can slow oxidation reactions and prevent browning (Osae et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia

Minuye

Getachew

Laillou³

et al. 2021

Food Science & Nutrition

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Frequent consumption of fruits can prevent nutrient deficiencies and promote health. However, the perishability and unaffordability of fruits had led to very low levels of fruit consumption in low‐ and middle‐income countries (LMICs). The objective of this study was to evaluate the retention of nutrients and bioactive compounds of papaya fruit (Carica papaya L) with/without ascorbic acid pretreatment and drying under different techniques, to then estimate the vitamin A intakes for vulnerable population. Yellow pulp ripped papaya fruits (i.e., >75% level of skin color/stage level 4) (n = 14), with and without ascorbic acid pretreatment were dried using (a) solar drying: open‐air, tray driers, and glasshouse; (b) refractance window drying; (c) oven drying; and (d) freeze‐drying (control). The fresh fruit had high moisture content (87%) and an acidic pH. The dried papaya had a water activity of 0.5–0.6. The highest TPC, TFC, total carotenoids, and ß‐carotene were found in freeze‐dried papaya samples, followed by refractance window, and solar glass house (p < .05). The highest retention in total carotenoids (81.5%) and ß‐carotene (61.9%) relative to freeze‐drying was for the refractance‐window; 25 g of dried papaya could contribute to 38% of the retinol equivalents’ requirement for young children. Ascorbic acid pretreatment increased the retention of total carotenoids, ß‐carotene, TPC, and TFC (p < .05) by (6–11)%, (8–34)%, (7–58)%, and (6–30)%, respectively, for all the drying methods. Refractance window and solar glass house drying can improve diets and constitute a promising food systems’ intervention that can increase year‐round availability, accessibility, and affordability of vitamin A‐rich fruits like papaya.

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Section: Resultsmentioning

confidence: 99%

Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia

Minuye

Getachew

Laillou³

et al. 2021

Food Science & Nutrition

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“…The mass transfer indicators, comprising of water loss (WL) and solids gain (SG), and WR, were measured per Equation (1a-c). (Osae, Essilfie, Alolga, Akaba, et al, 2020;Wu et al, 2019);…”

Section: Mass Transfermentioning

confidence: 99%

Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption

Boateng

Xiaoming

2021

Journal of Food Science

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This study evaluated the mass transfer, drying, and rehydration kinetics (drying and rehydration curve, moisture diffusivity [Deff]), energy consumption (specific energy consumption [SEC], moisture extraction rate (MER), and specific moisture extraction rate [SMER]), and mathematical modeling of infrared dried Ginkgo biloba seed (GBS) using the various nonthermal pretreatments namely: osmotic (OS), osmovacuum (V + OS), ultrasound (US, ginkgo seed immersed in a distilled water with US), and osmosonication (US + OS, ginkgo seeds immersed in an OS solution with US). Results showed that various pretreatments affected mass transfer, drying, and rehydration characteristics, and energy consumption, which was confirmed by principal component analysis. In terms of mass transfer, US pretreatment recorded the highest weight loss while the osmosonication pretreatment registered the highest solid gain. The entire drying process occurred in the falling‐rate period. The Deff values were within the normal range of agroproducts (10−11 to 10−8 m2/s). The modified Page‐I and Weibull model best fitted the drying and rehydration kinetics, respectively, with the coefficient of determination (R2) > 0.991, root mean square error, residual sum of squares, and reduced chi‐square closer to zero, compared with the other models. The untreated GBS (control) had the lowest energy efficiency (lowest SMER and MER) and the highest SEC than the pretreated GBS. Among the various pretreatments, the US pretreatment of GBS was superior, with the highest Deff, MER, SMER, and drying rate, and lowest drying time and SEC. Based on the findings, sequential US pretreatment and infrared drying is a feasible drying technique for GBS that could be used commercially. Practical Application Ginkgo tree cultivation in China has exceeded market needs with 60,000 tons per annum of GBS produced. Hence, there is a compelling need to explore new chances to use GBS availability irrespective of the seasonality and address the problem where GBS utilization is limited to the early phases of home‐cooked dishes. Although drying increases the shelf life of ginkgo seeds, there is a higher operation cost. Thus, pretreatment can reduce energy consumption and augment the product quality is ideal. This research reported the impact of nonthermal pretreatments on ginkgo seeds’ mass transfer, drying, and rehydration characteristics. The present results will provide a comprehensive understanding of the engineering application of ginkgo seed pretreatment, allowing for the best technique to be selected.

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“…Furthermore, heat transfer coefficients and temperature boundary conditions are rarely used in non‐thermal operations. Non‐thermal processes have also improved product qualities, shorter drying times, and higher processing efficiency (Deng et al., 2019; Osae et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

Boateng

Zhang

et al. 2021

Journal of Food Science

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Drying plays a significant role in Ginkgo biloba seed's (GBS) processing, and the previous research showed drying affected the product quality. A combined hurdle drying technology (integrated non‐thermal pretreatment and drying) could be applied on GBS to achieve better product quality. Osmotic (OS), osmo‐vacuum (OS + V), sonication (US), and osmosonication (OS + US) pretreatment followed by infrared drying was performed on GBS, and the product qualities (texture, color, enzyme inactivation, water activity, and microstructure), physicochemical properties (titrable acidity, reducing sugar, soluble solids, total sugar, free amino acid, and ascorbic acid), and organoleptic qualities were evaluated. Results showed pretreatment had various effects on physicochemical and product quality, and was confirmed by principal component analysis (PCA). The sensory scores, acceptability index combined with Pearson's correlation, and PCA showed that different pretreatments influenced the likeness and acceptability, and color, taste, and odor were the key determinants and strongly associated with the consumers' preferences. The untreated GBS (no pretreatment before drying) had a higher color change and lower enzyme inactivation. Pretreatment increased texture preservation after thermal processing, although it had a negative effect on soluble solids, reducing sugar and total sugar content. While the US improved the texture, it resulted in shrinkage (from the microstructure) and total sugar degradation. Among the various hurdle technologies, osmosonication (OS + US, followed by infrared drying) had the highest sensory attributes, free amino acid, slight structure deformation, and lowest water activity. The present study showed that osmosonication is a promising hurdle technology for GBS because it provides better quality attributes. Practical Application Previous research showed that Ginkgo biloba seed (GBS) drying has an impact on product quality, which will ultimately determine GBS acceptance. This research was set out to envisage and advance current dryer design by merging the sequential operations (integrated non‐thermal pretreatment and drying), also known as hurdle drying technology on GBS, to achieve better process efficiency, product quality, and make GBS's drying process more sustainable. The various pretreatments improved ginkgo seed's product qualities compared to the control (no pretreatment prior to drying). Osmosonication is a promising hurdle technology for GBS processing.

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Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Cited by 61 publications

References 143 publications

Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia

Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia

Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

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