Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (&amp;lt;i&amp;gt;Capsicum annuum&amp;lt;/i&amp;gt; L.)

Téllez‐Pérez, Carmen; Cardador‐Martínez, Anaberta; Mounir, Sabah; Montejano-Gaitán, José Gerardo; Sobolı́k, V.; Allaf, Karim

doi:10.4236/fns.2013.43043

Cited by 14 publications

(11 citation statements)

References 52 publications

(71 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Whereas, the retention percentage of the flavonoids compounds was 63.55% in the PD-dried seedless grapes versus to 47.38% in the ADdried seedless grapes. This observation is similar to that mentioned by Téllez-Pérez et al, (2013); Yi et al, (2016a) and Chiang et al, (2017).…”

Section: The Effect Of the Puff Drying Methods On The Antioxidant Compounds Of Seedless Grape As Compared With The Conventional Air Dryinsupporting

confidence: 92%

“…For example, it has been reported that the explosion-puffing significantly increased in the total polyphenol content of jujubes, which led to a corresponding increase in antioxidant properties (Du et al, 2013). These results are coincident with the data observed by Téllez-Pérez et al, (2013); Yi et al, (2016a) and Chiang et al, (2017). 4), it could be demonstrated that the dried seedless grapes by using PD method had the highest amount of total flavonoids (84.85 mg/100g DM) than those found in dried seedless grape by using AD method (63.26 mg/100g DM).…”

Section: The Effect Of the Puff Drying Methods On The Antioxidant Compounds Of Seedless Grape As Compared With The Conventional Air Dryinsupporting

confidence: 84%

“…The obtained results show that the puff drying (PD) can be used as an alternative technique to dry the foodstuffs with high quality during the short time decreasing the costs of the operation Albitar et al, (2011) andTéllez-Pérez et al, (2013). In general, PDrelated drying can meet the four major requirements in drying of foods: speed of operation, energy efficiency, cost of operation, and quality of dried products (Gunasekaran, 1999).…”

Section: The Economic Evaluation Of Puff Drying Compared To Convection Air Drying For Dried Seedless Grapesmentioning

confidence: 99%

See 2 more Smart Citations

Effect of puff drying on seedless grape fruits quality criteria compared to convective air drying

Abul-Fadl

Ghanem

El-Badry

et al. 2020

Al-Azhar Journal of Agricultural Research

View full text Add to dashboard Cite

The goal of the present study is to investigate the effect of explosion puffing and convection air drying on the physical, chemical and sensory properties of dried seedless grape, and cost of operation. The obtained results showed that, the drying rate of puff drying method (PD) was faster than that of convection air drying method at the corresponding drying condition of (60°C and 1.5 m/s air velocity). The seedless grape samples dried by PD were the best for the most of physico-chemical quality properties such as color index, texture, rehydration ratio, and shrinkage rate compared to similar samples dried by AD that required a longer time. The seedless grape dried by PD method had the highest amount of total phenolic compounds (276.73 mg/100g DM) than that in convection air drying. The highest value of total carotenoids (84.44 mg/100g DM) was found in seedless grape dried by PD method. The PD drying process led to retention of total flavonoids in dried seedless grape samples at a wide rate depending on the drying time compared to the AD drying methods. The PD technique exhibited the ability to obviously quench the DPPH radical compared to the AD method. In conclusion, the seedless grape samples dried by PD exhibited good sensory properties and better acceptability. PD can meet the four major requirements in drying foods: short time of operation, energy efficiency, cost of operation, and quality of dried products which indicates that puff drying is a good choice for grape processing.

show abstract

Section: The Effect Of the Puff Drying Methods On The Antioxidant Compounds Of Seedless Grape As Compared With The Conventional Air Dryinsupporting

confidence: 92%

Section: The Effect Of the Puff Drying Methods On The Antioxidant Compounds Of Seedless Grape As Compared With The Conventional Air Dryinsupporting

confidence: 84%

Section: The Economic Evaluation Of Puff Drying Compared To Convection Air Drying For Dried Seedless Grapesmentioning

confidence: 99%

See 1 more Smart Citation

Effect of puff drying on seedless grape fruits quality criteria compared to convective air drying

Abul-Fadl

Ghanem

El-Badry

et al. 2020

Al-Azhar Journal of Agricultural Research

View full text Add to dashboard Cite

show abstract

“…Téllez-Pérez et al [34] evaluated the effects of drying and freezing couple to the DIC process on the phytochemical content and the antioxidant activity of Green Poblano Pepper (Capsicum annuum, L.). Traditional airflow drying (HAD), freeze drying (FD), and traditional freezing (TF) were studied as controls.…”

Section: Swell-drying In Increasing Functional Availability Of Activementioning

confidence: 99%

“…Results showed that the total phenol content (TPC) varied widely according to different drying and freezing conditions. Compared to raw material (RM), both DIC and frozen samples [34].…”

Section: Swell-drying In Increasing Functional Availability Of Activementioning

confidence: 99%

Instant Controlled Pressure-Drop DIC as a Strategic Technology for Different Types of Natural Functional Foods

Téllez‐Pérez¹,

Alonzo‐Macías²,

Mounir³

et al. 2019

Functional Foods

Self Cite

View full text Add to dashboard Cite

The increasing demand for functional foods requires the design, simulation, and further optimization of preservation processes of food with the purpose of keeping as high as possible the functionality of food products. Many studies have shown that the high consumption of fruit and vegetables prevent chronic diseases such as obesity, type 2 diabetes mellitus, cancer, among others. Fruits and vegetables are important sources of nutrients, dietary fibers, and phytochemicals. However, after harvest, they are highly perishable because of their high moisture content of almost 3-9 g H 2 O/g db. Solar and airflow drying processes have been the most popular methods to increase the shelf life of these products. Nevertheless, low organoleptic and nutritional quality, hygiene problems, and long drying periods constitute significant barriers to a more widespread use. "Swell-drying" is a special drying process convective airflow drying (CAD) to the instant controlled pressure-drop (DIC) expansion. This process is well-known as guaranteeing (1) the preservation of functional properties; (2) the organoleptic quality; (3) the effective microbiological/fungi decontamination; and (4) a reduced energy consumption and a lower drying time. DIC treatment is a high temperature/short time (HTST) process that improves both performance of drying process and high-quality functional foods.

show abstract

Instant Controlled Pressure Drop (DIC) as an Emerging Food Processing Technology

Nader¹,

Allaf²,

Allaf³

2022

Emerging Food Processing Technologies

View full text Add to dashboard Cite

Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.)

Cited by 14 publications

References 52 publications

Effect of puff drying on seedless grape fruits quality criteria compared to convective air drying

Effect of puff drying on seedless grape fruits quality criteria compared to convective air drying

Instant Controlled Pressure-Drop DIC as a Strategic Technology for Different Types of Natural Functional Foods

Instant Controlled Pressure Drop (DIC) as an Emerging Food Processing Technology

Contact Info

Product

Resources

About