Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis

The aim of this study was to investigate the effect of traditional and novel pretreatments (immersing ethanol solution, immersing in citric acid solution, ultrasound power, and hot water blanching) on drying and some physical properties of melon fruits cultivated in Turkey. Pretreatments significantly reduced drying time. The highest reduction (28.13%) was provided via immersing in 100% ethanol solution. Moreover, Parabolic model gave the best fitting to drying curves. Rehydration ability was improved by pretreatments with the reduction in shrinkage ratio of melon fruits. Higher concentration and temperature provided greater rehydration ability. Furthermore, no statistical difference in shrinkage ratio was observed between pretreatments (p > .05).In addition, L*, a*, and b* values of melon fruits were preserved with pretreatments.The lowest total color change was observed at the samples blanched at 60 and 70°C.This study could be beneficial to usage potential of pretreatments in the field of food drying. Novelty impact statement:• The highest reduction in drying time of melon fruits was obtained by immersing in 100% ethanol solution.• The best rehydration ability of melon fruits was observed in melon fruits pretreated with 100% ethanol solution.• Shrinkage ratio of melon fruits was reduced by pretreatments. No statistical difference was determined between pretreatments.

Section: Resultsmentioning

confidence: 99%

Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments

Tepe

Kadakal

2022

“…In general, decrement in L * values has been associated with the enzymatic browning and the transformation of the chlorophylls to pheophytin and pheophorbide (Tepe et al, 2022). The highest L * value in the samples pretreated with the citric acid solution could be explained with the blocking enzymatic browning by reducing polyphenol oxidase activity via chelating copper (Bhat et al, 2021). Unlike the L * value trend, a * and b * values increased depending on the drying process and pretreatments ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices

Tepe

2022

This study aimed to investigate the impact of conventional (citric acid) and novel pretreatments (ethanol solution and ultrasound) and hybrid microwave-assisted drying on the drying characteristics and bioactive compounds of the apples. Drying rate of apple slices considerably increased due to the pretreatments and hybrid microwaveassisted drying. The highest drying rate was observed in the samples dried at HMAD200. Among the pretreatments, immersing 100% ethanol solution showed the greatest effect on drying time. Parabolic model was the best model except for samples dried at HMAD200. Samples immersed in 1% citric acid solution had the lowest color loss. Additionally, immersing 50% ethanol solution caused the highest loss of TPC and AA. This study may shed light on the usage potential of novel pretreatments and hybrid microwave-assisted drying of foods with these results. Novelty Impact Statement:The highest drying rate was obtained from the samples dried at HMAD200. Among the pretreatments, immersing 100% ethanol solution gave the lowest drying time. The lowest color loss occurred in the samples pretreated with 1% citric acid. The highest loss of bioactive compounds was observed in the samples pretreated with ethanol solutions.How to cite this article: Tepe, F. B. ( 2022). Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices.

“…Hayward) The predicted optimal concentrations to reduce browning and preserve color parameters during osmoticdehydration (60% glucose +1% calcium chloride) of kiwifruit slices were 2.0% AA, 1.3% CA, 1.0% EDTA, and 0.04% 4-RH. The antioxidant activity and ascorbic acid content of kiwi slices treated with the ideal concentrations of antibrowning agents were significantly (p < 0.05) higher than the control Bhat et al (2021) Sodium alginate (SA, 0.5%) coating combined with l-cysteine (l-cys, 0.27%) and citric acid (0.76%)…”

Section: Antibrowning Agentsmentioning

confidence: 94%

Recent advances in processing and preservation of minimally processed fruits and vegetables: A review – Part 1: Fundamentals and chemical methods

Alexandre

Gomes

Duarte

et al. 2022

Minimally processed vegetable products are defined as ready-toeat or ready-to-use foods in culinary preparations that have undergone one or a few basic procedures, such as washing, sanitization, elimination of nonedible portions such as peels and seeds, and cutting (Graca et al., 2020;Monteiro et al., 2016;Padrón-Mederos et al., 2020). Although minimal processing has become a method to add value and encourage the consumption of vegetable foods, maintaining the sensory and nutritional quality and the freshness of these products is a technological challenge for the industry (Rodriguez-Arzuaga et al., 2020;Simões et al., 2020). Minimally processed fruits and vegetables (MPFVs) deteriorate more easily than intact fruits and vegetables because the mechanical damage caused by cutting and peeling compromises the integrity of their cells and imposes stress on their tissues. Damage to cells culminates in an increased rate of biochemical and physiological changes and makes plant tissues more susceptible to microbial growth, which together may result in changes in color, flavor, aroma, and texture (Denoya