Cryogenic freezing of fresh date fruits for quality preservation during frozen storage

Alhamdan, Abdullah M.; Hassan, Bakri H.; Al-Kahtani, Hassan A.; Abdelkarim, Diaeldin; Younis, Mahmoud

doi:10.1016/j.jssas.2015.12.001

Cited by 24 publications

(31 citation statements)

References 23 publications

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“…The procedures for preparing the leathers and freeze-dried materials were different and took different amounts of time. For freeze-drying, the sample needs to be frozen before drying, and in the samples in the freezing state (in our study, they remained frozen for 48 h), oxidation does not stop, but only slows down [ 41 ]. Moreover the freeze-drying process, even at a low temperature and under reduced pressure, lasted around 24 h, while hot-air dried leathers were obtained after 6 h. Finally, the structure of the freeze-dried material is much more porous [ 10 ] than leathers, which means that the oxidation occurs much more easily and the higher reduction of bioactive compounds [ 29 ] and antioxidant ability might be observed.…”

Section: Discussionmentioning

confidence: 99%

Design of Healthy Snack Based on Kiwifruit

et al. 2020

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Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

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Section: Discussionmentioning

confidence: 99%

Design of Healthy Snack Based on Kiwifruit

et al. 2020

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“…This increase in monosaccharides recorded during the freezing treatment was previously observed in frozen date fruits at -20 °C (Alhamdan et al, 2015). This could be due to the effect of freezing on the concentration of solutes more than the effect of invertase hydrolyzation during storage of date fruits, when the concentration of sucrose decreases as it is converted to glucose and fructose, with the concentration of these monosaccharides increasing as a consequence (Chang et al, 1998).…”

Section: Chemical Measurementssupporting

confidence: 63%

Análisis de la competitividad internacional del dátil tunecino Deglet Noor y estudio del efecto de tratamientos físicos postcosecha en la mortalidad de Ectomyelois ceratoniae y en la calidad del fruto

Amor¹

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In South of Tunisia, the palm dates sector (Phoenix dactylifera L.) is the main socioeconomic resource of oases and has a major role in Tunisian agriculture and the development of the national economy. Tunisian dates occupy the third place in agricultural exports after olive oil and seafood. The major exported cultivar is Deglet Noor, which is mainly produced in by Algeria and Tunisia, with Israel producing a somewhat lesser amount. Tunisia is the world"s leading producer of Deglet Noor, with 190,600 metric tons in 2012, making it a strategic sector within the country. However, the market globalization has had a large impact on the traditional concept of comparative advantage indexes enjoyed by Tunisia with date exports, highlighting the fundamental aspects needed to increase competitiveness in the international scenario. On the other hand, the palm date sector in Tunisia faces several technical problems including insect infestation caused by Ectomyelois ceratoniae or carob moth, which is one of the main postharvest disease pests of date fruits that causes serious economic losses during storage and export of Tunisian palm date fruit Deglet Noor cv. Methyl bromide is the most widely used fumigant on stored dates in several countries, xiii List of abbreviations LIST OF ABBREVIATIONS Ala: Alanine.

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“…However, some recent studies reported that b * value decrease for date fruits under cryogenic and ambient storage conditions (Alhamdan, Hassan, Alkahtani, Abdelkatim, & Younis, ; Hazbavi et al, ).…”

Section: Resultsmentioning

confidence: 98%

Assessment of physico‐chemical and sensory properties of two date ( Phoenix dactylifera L.) cultivars under commercial cold storage conditions

Noutfia¹,

Alem²,

Zegzouti³

2019

J Food Process Preserv

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Majhoul and Boufeggous date fruits, commonly grown in oases of Southern east Morocco, are widely consumed after post‐harvest season. Due to the perishability of date fruits, there is a need to extending their shelf life through cold storage. This study aimed to evaluate total soluble solids (TSS) content, moisture, acidity, color, firmness, as well as sensory attributes at 0, 1, 2, 3, and 5 months of cold storage for Majhoul and Boufeggous. Significant variations (p ≤ .05) in physico‐chemical attributes were observed during cold storage, but the two varieties did not behave similarly. The variation was more pronounced for Majhoul, especially for TSS, acidity, and Hunter‐color. Regarding sensory analysis, the stored samples were found to be less acceptable (p ≤ .05) with respect to mouthfeel, appearance, and color. Results obtained herein suggested that commercial cold storage (between +2°C and +4°C) should be seriously improved in order to retain overall quality of date fruits. Practical applications In the season of date (Phoenix dactylifera L.) harvest, production exceeds the market demand. Thus, most farmers store their production into cold stores in order to preserve intrinsic quality of the fruit until releasing into the market. This study will add current knowledge to the storage of date fruit and will provide an in depth insight on how cold storage can affect the acceptability of stored date fruits by consumers.

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Cryogenic freezing of fresh date fruits for quality preservation during frozen storage

Cited by 24 publications

References 23 publications

Design of Healthy Snack Based on Kiwifruit

Design of Healthy Snack Based on Kiwifruit

Análisis de la competitividad internacional del dátil tunecino Deglet Noor y estudio del efecto de tratamientos físicos postcosecha en la mortalidad de Ectomyelois ceratoniae y en la calidad del fruto

Assessment of physico‐chemical and sensory properties of two date ( Phoenix dactylifera L.) cultivars under commercial cold storage conditions

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