Effects of Vacuum Concentration on Color, Polyphenol and Flavonoid Contents and Antioxidant Activity of Pomelo Citrus maxima (Burm. f.) Merr. Juice

Nhi, Tran Thi Yen; Phat, Dao Tan; Quyen, N. N.; Cang, Mai Huỳnh; Trúc, Trần Thanh; Bạch, Long Giang; Muoi, Nguyen Van

doi:10.1088/1757-899x/991/1/012060

Cited by 15 publications

(5 citation statements)

References 28 publications

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“…The L* a* b* color space was used for determination of the color. Further, the total color difference (TCD) of the samples before (control) and after processing and storage were calculated as (Equation ( 3)) [24]:…”

Section: Color Analysismentioning

confidence: 99%

Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)

et al. 2022

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In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, and ascorbic acid were analyzed before and after processing, as well as during storage (4 °C) for up to 42 days. Among the different treatments, HPP at 600 MPa exhibited low microbial counts between days 14 and 28 of storage, while at 400 MPa already had high bacterial counts between days 7 and 14. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP. For all samples, the dry matter content remained stable during storage, with few differences between treatments. The nutritional quality of high-pressure-processed cauliflower at 600 MPa for 2 min remained high until day 28. The overall results of this study demonstrate that HPP has the potential to preserve the quality of cauliflower.

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Section: Color Analysismentioning

confidence: 99%

Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)

et al. 2022

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“…The enormous number of functional, dietary, and biological benefits of pomelo (Citrus grandis or Citrus maxima) are well known in many nations [1][2][3]. Since they have been scientifically shown to have medicinal potential and are safe for humans, many components of this plant, including the leaves, pulp, and peel, have been utilized in traditional medicine for decades.…”

Section: Introductionmentioning

confidence: 99%

Modeling the extraction process of pomelo (citrus maxima (burm.) Merr.) Peel essential oil by steam distillation on a production scale (500kg/batch)

Thien Hien,

Thi Tuu,

Long Huynh

et al. 2023

E3S Web Conf.

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The development of larger-scale extraction processes depends on process kinetics. A production scale of around 500 kg/batch was used in this study to experimentally extract pomelo essential oil by steam distillation. In this study, three models including Model of simultaneous washing and diffusion, Model of instantaneous washing followed by diffusion, and Model of diffusion without washing are considered for evaluation. The most appropriate kinetic model kinetics were chosen using the coefficient of determination (R2) and percentage of variance (%q). The findings demonstrate that the analyzed model of concurrent washing and diffusion suited the experimental data. The results show that in this model, the value of R2 = 0.99795 and q = 0.89285 ± 0.0061, which has the highest value of the three models. The extraction process through this production system was successfully described using a kinetic model, which gave information on the extraction process.

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“…Traditionally, fruit TSSC is detected via using a refractometer on extracted juice, which is inefficient, wasteful, and ill-suited for large scale grading [6]. Zhang et al found that the edibility of a pomelo could be nondestructively detected using X-rays [7]; however, the X-ray signal was largely unrelated to the TSSC.…”

Section: Introductionmentioning

confidence: 99%

Modeling and De-Noising for Nondestructive Detection of Total Soluble Solid Content of Pomelo by Using Visible/Near Infrared Spectroscopy

Liang

et al. 2023

Foods

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The flavor of Pomelo is highly variable and difficult to determine without peeling the fruit. The quality of pomelo flavor is due largely to the total soluble solid content (TSSC) in the fruit and there is a commercial need for a quick but nondestructive TSSC detection method for the industrial grading of pomelo. Due to the large size and thick mesocarp of pomelo, determining the internal quality of a pomelo fruit in a nondestructive manner is difficult, and the detection accuracy is further complicated by the noise typically generated by the common methods for the internal quality detection of other fruits. Thus, the aim of this study was to determine the optimal method to accurately detect pomelo TSSC and find a de-noising model which reduces the influence of noise on the optimal method’s results. After developing a full-transmission visible/near infrared (VIS/NIR) spectroscopy sampling method, the confirming experimental results showed that the optimal pomelo TSSC detection model was Savitzky Golay + standard normal variate + competitive adaptive reweighted sampling + partial least squares regression. The R2 and RMSE of the calibration set for pomelo TSSC detection were 0.8097 and 0.8508, respectively, and the R2 and RMSE of the validation set for pomelo TSSC detection were 0.8053 and 0.8888, respectively. Both reference and dark de-noising are important for pomelo internal quality detection and should be calibrated frequently to compensate for time drift. This study found that large sensor response translation noise can be reduced with an artificial horizontal shift. Data supplementation is efficient for improving the adaption of the detection model for batch differences in pomelo samples. Using this optimized de-noising model to compensate for time drift, sensor response translation, and batch differences, the developed detection method is capable of satisfying the requirements of the industry (TSSC detection R2 was equal or larger than 0.9, RMSE was less than 1). These results indicate that full-transmission VIS/NIR spectroscopy can be exploited to realize the nondestructive detection of pomelo TSSC on an industrial scale, and that the methodologies used in this study can be immediately implemented in real-world production.

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Effects of Vacuum Concentration on Color, Polyphenol and Flavonoid Contents and Antioxidant Activity of Pomelo Citrus maxima (Burm. f.) Merr. Juice

Cited by 15 publications

References 28 publications

Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)

Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)

Modeling the extraction process of pomelo (citrus maxima (burm.) Merr.) Peel essential oil by steam distillation on a production scale (500kg/batch)

Modeling and De-Noising for Nondestructive Detection of Total Soluble Solid Content of Pomelo by Using Visible/Near Infrared Spectroscopy

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