Changes of phenolic compounds in black currant during vacuum drying process

Nótin, B.; Stéger‐Máté, M.; Juhász, Réka; Jakab, D.; Monspart-Sényi, J.; Bárta, Jan

doi:10.1556/aalim.40.2011.suppl.12

Cited by 6 publications

(4 citation statements)

References 20 publications

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“…Nótin et al . () reported that the hot air drying at the highest (60C) temperature decreased the least amount of phenolic compounds in black currant compared with air drying at lower temperatures and all vacuum drying. However, it was reported that vacuum drying prevented phenolic degradation compared with hot air drying (Karaman et al .…”

Section: Resultsmentioning

confidence: 97%

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Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions

Akdaş

Başlar

2014

Journal of Food Processing and Preservation

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In this study, the dehydration and degradation kinetics of bioactive compounds of mandarin slices were observed under oven and vacuum drying conditions at 55, 65 and 75C. The dehydration kinetics of the mandarin slices was described by seven thin-layer drying models. The Page model with R 2 of 0.992-0.999 was determined to be the best model. Degradation kinetics of total phenolic content, total flavonoid content, antioxidant capacity and vitamin C content were described using a first-order kinetics model with R 2 of 0.838-0.979. Despite the faster drying, degradation of the total phenolic and flavonoid content increased under vacuum. However, the vitamin C degradation of mandarin slices in oven drying was two times more than in vacuum drying. The antioxidant capacity was protected at the lower temperature for vacuum drying, the opposite of oven drying. In addition, oven drying generally caused more color changes and required more energy. PRACTICAL APPLICATIONSMandarin is an important phytochemical source. The drying process can damage the phytochemical compounds dependent on drying methods and treatment conditions. The article describes dehydration kinetics and degradation kinetics for total phenolic content, total flavonoid content, antioxidant capacities and vitamin C content in mandarin slices under different conditions. The change in phytochemical compounds in mandarin was presented for choosing drying methods and conditions.

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Section: Resultsmentioning

confidence: 97%

“…() and Nótin et al . (). The phenolic content degrades because of thermal degradation during the drying process.…”

Section: Resultsmentioning

confidence: 97%

Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions

Akdaş

Başlar

2014

Journal of Food Processing and Preservation

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“…Phenolic acids are key substances that affect the flavor of French plums [25]. Vacuum saccharification may help reduce the oxidation and degradation of phenolic acids due to the low temperature and anoxic environment [26,27]. The vacuum environment also slows down the oxidation rate of lipids, and the increase in sugars is consistent with the purpose of the saccharification process, which is to increase sweetness and improve taste.…”

Section: Overall Difference Analysis Of Pcfsmentioning

confidence: 99%

Objective Quantification Technique and Widely Targeted Metabolomics-Based Analysis of the Effects of Different Saccharidation Processes on Preserved French Plums

Yan,

Dong,

Yang

et al. 2024

Molecules

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Vacuum saccharification significantly affected the flavor and color of preserved French plums. However, the correlation between color, flavor, and metabolites remains unclear. Metabolites contribute significantly to enhancing the taste and overall quality of preserved French plums. This study aimed to investigate the distinctive metabolites in samples from various stages of the processing of preserved French plums. The PCF4 exhibited the highest appearance, overall taste, and chroma. Furthermore, utilizing UPLC and ESI-Q TRAP-MS/MS, a comprehensive examination of the metabolome in the processing of preserved French plums was conducted. A total of 1776 metabolites were analyzed. Using WGCNA, we explored metabolites associated with sensory features through 10 modules. Based on this, building the correlation of modules and objective quantification metrics yielded three key modules. After screening for 151 differentiated metabolites, amino acids, and their derivatives, phenolic acids, flavonoids, organic acids, and other groups were identified as key differentiators. The response of differential metabolites to stress influenced the taste and color properties of preserved prunes. Based on these analyses, six important metabolic pathways were identified. This study identified changes in the sensory properties of sugar-stained preserved prunes and their association with metabolite composition, providing a scientific basis for future work to improve the quality of prune processing.

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“…Othe reason that may explain this reduction may be the lack of oxygen during the 5 min. of vacuum (Nótin et al, 2011). Due to their small size, prokaryotic cells undergo changes more directly than cells of multicellular organisms (Kroos, 2005).…”

Section: Factors That Could Affect Bacterial Viabilitymentioning

confidence: 99%

Enrichment of sliced apple fruit with Bacillus coagulans

et al. 2021

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The effect of addition of the probiotic agent Bacillus coagulans to apples by applying a vacuum impregnation process was studied. Apple slices were impregnated with a sucrose isotonic solution (IS) of 14°Bx containing 1010 CFU g-1 of B. coagulans. The effect of vacuum (22, 29, 36 and 43 cm Hg for 5 min.) and relaxation time (35, 60, 120, 180 and 204 min.) was studied. The highest impregnation of IS (up to 17%) in apple slices was obtained in long relaxation times (120, 180 and 204 min.) and low vacuum pressures (22 cm Hg). The highest vacuum pressure (43 cm Hg) at any relaxation time yielded high concentration of impregnated B. coagulans cells (4 x 107 UFC g-1) into apple slices. The results confirm that B. coagulans at this concentration is satisfactory and similar to that concentration levels of probiotics contained in products existing in the market. Therefore, this article proposes the application of probiotic microorganisms in apple, being this fruit a suitable food matrix for probiotic bacteria.

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Changes of phenolic compounds in black currant during vacuum drying process

Cited by 6 publications

References 20 publications

Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions

Dehydration and Degradation Kinetics of Bioactive Compounds for Mandarin Slices Under Vacuum and Oven Drying Conditions

Objective Quantification Technique and Widely Targeted Metabolomics-Based Analysis of the Effects of Different Saccharidation Processes on Preserved French Plums

Enrichment of sliced apple fruit with Bacillus coagulans

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