Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices

Bellary, Ashwini N.; Rastogi, N. K.

doi:10.1016/j.ifset.2012.04.003

Cited by 29 publications

(17 citation statements)

References 39 publications

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“…for US-15 and US-30, respectively, in comparison with the control treatments. The shortest dehydration time of US-15 may be due to the lower amount of moisture that should be removed during dehydration, since it is possible that US-30 have increased the diffusion of water and salt to the tilapia cubes during the osmotic treatment with ultrasound (Bellary & Rastogi, 2012).…”

Section: Dehydration Kineticsmentioning

confidence: 99%

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Ríos

Ulloa

et al. 2020

CyTA - Journal of Food

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The effect of ultrasound for 15 and 30 min (40 kHz, 130 W, 10% salt solution, 25°C) on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia cubes dehydrated at 35°C was evaluated. The ultrasound treatments decreased dehydration time in the range of 8.7-19.2%, in comparison with the control treatments (15 and 30 min, 10% salt solution, 25°C). Of the Wang and Singh, Lewis, Modified Page and Page models, the last one was the one that better described the dehydration kinetics. The ultrasound significantly (p < .05) increased the ash content and significantly (p < .05) decreased the a w of the dehydrated tilapia cubes but did not have an effect on the microbiological characteristics. In addition, the tilapia cubes treated with ultrasound presented porous structures with large and irregular cavities, which increased the amount of moisture absorbed in the rehydration, in comparison with the control treatments. Efecto del tratamiento de ultrasonido en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia (Oreochromis niloticus) deshidratadas con aire a baja temperatura RESUMEN Se evaluó el efecto del ultrasonido por 15 y 30 min (40 kHz, 130 W, solución de sal al 10%, 25°C) en las cinéticas de deshidratación y características fisicoquímicas, microbiológicas, estructurales y de rehidratación de cubos de tilapia deshidratados a 35°C. Los tratamientos de ultrasonido disminuyeron el tiempo de deshidratación en el rango de 8.7-19.2%, en comparación con los tratamientos controles (15 y 30 min en solución de sal al 10%, 25°C). De los modelos de Wang y Singh, Lewis, Page Modificado y Page, el último fue el que mejor describió las cinéticas de deshidratación. El ultrasonido incrementó significativamente el contenido de cenizas y disminuyó significativamente la a w de cubos de tilapia deshidratados, pero no tuvo efecto sobre las características microbiológicas. Además, los cubos de tilapia tratados con ultrasonido presentaron estructuras porosas con cavidades grandes y porosas, lo cual aumentó la cantidad de agua absorbida en la rehidratación, en comparación con los tratamientos control.

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Section: Dehydration Kineticsmentioning

confidence: 99%

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Ríos

Ulloa

et al. 2020

CyTA - Journal of Food

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“…During osmotic treatment the semi‐permeable cell membrane can change from partial to total permeability, leading to significant changes in tissue architecture. The loss of water during osmotic treatment resulted in cell shrinkage leading to cell damage due to loss of contact between cell membrane and cell wall (Bellary and Rastogi ). Particularly porosity of the raw material has a significant effect on shrinkage phenomena and mass transfer rates as well as rehydration ratio (Bekele and Ramaswamy ).…”

Section: Product‐related Factorsmentioning

confidence: 99%

A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated Approach

Ramya

Jain

2016

J Food Process Engineering

114

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Osmotic dehydration is a simultaneous mass transfer process which mainly promotes the flow of water molecules from the food to osmo-active solution and some migration of solutes from the solution into the food, thus maintaining good organoleptic and functional properties in the finished product. This paper presents mechanism of osmotic dehydration and recent developments regarding the factors affecting osmotic dehydration process viz., pretreatment factors (blanching, coating, ultrasound treatment, high pressure processing, pulsed electric field effect, etc.), product-related factors and osmotic solution related factors (temperature of osmotic solution, concentration of osmotic agent, type of osmotic agent, agitation/ stirring process during osmotic process, osmotic solution and food mass ratio). The details on mathematical modeling of mass transfer during osmotic dehydration of foods and benefits of osmotic dehydration which includes energy saving methods and quality of final product are reviewed. PRACTICAL APPLICATIONOsmosis is a physical phenomenon that has been extensively studied in various disciplines of science and engineering. Osmotic dehydration has diverse applications in fruits and vegetables. Thus it can be used to decrease the post harvest losses. Being a simple process, it facilitates processing of fruits and vegetables with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional composition. Since no preservative was used, it does not adversely affect the human body. This process could be used on small scale for development of self-entrepreneurs and home scale industries. The mathematical models can be used for understanding the mass transfer phenomenon during the process. The economic interest relates to the reduced energy consumption as compared to conventional drying. This review serves to provide an updated status on osmotic dehydration and its research gap which is useful for academics, research purpose and processing industries.

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“…The osmotic treatment can be successfully used for the impregnation of bioactive compounds in solid food matrix to enhance the nutritional properties of food (Adsare et al , ; Bellary et al , 2011; Bellary and Rastogi , 2013, ). Use of natural food colorants for impregnation in foods is expected to have dual advantages by providing exotic color and enhancing the nutritional status of foods, besides being more appealing and rewarding.…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices

Bellary

Indiramma²,

Prakash

et al. 2016

Journal of Food Processing and Preservation

Self Cite

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Effect of storage conditions and packaging materials on quality parameters of curcuminoids infused coconut and raw banana slices were studied. Moisture sorption study was conducted for the developed products in selected packaging materials namely polypropylene (PP), polyethylene terephthalate (PET)/low density polyethylene terephthalate (LDPE) and metallized PET/LDPE, under ambient and accelerated storage conditions for 90 days. The changes in physical, chemical and sensory parameters of the products were studied during the storage period. The results indicated that 40% relative humidity was critical for storage of products, above which the products required a good moisture barrier to achieve the enhanced shelf-life of the products. In accelerated storage conditions, the moisture content exceeded the critical moisture content for coconut and raw banana slices within 30 days and 15 days, respectively leading to product deterioration. At the end of the storage period the coconut samples packed in PP and PET/LDPE crossed the critical moisture content (3.05%) at ambient storage conditions, whereas, the moisture content of raw banana samples was within the moisture tolerance limit (11.5%). The curcuminoids retention, chroma and total color difference (DE) were significantly higher with better sensory attributes for products packed in metallized PET/LDPE compared to PET/LDPE and PP. Among all the packaging materials studied metallized PET/LDPE was found to be a suitable packaging material for both products. PRACTICAL APPLICATIONSThe present work deals with the effect of packaging material on physical, chemical and sensory parameters on the products (curcuminoids impregnated coconut and raw banana slices) infused with bioactive compounds. The study reveals the criteria for the selection of packaging materials as well as storage conditions for curcuminoids impregnated coconut and raw banana slices for the higher retention of bioactive compounds, besides fulfilling consumer desire, satisfying industry requirement and maintaining food safety.

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Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices

Cited by 29 publications

References 39 publications

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

Effect of ultrasound treatment on dehydration kinetics and physicochemical, microbiological, structural and rehydration characteristics of tilapia

A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated Approach

Effect of Storage Conditions and Packaging Materials on Quality Parameters of Curcuminoids Impregnated Coconut and Raw Banana Slices

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