Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review

Reis, Felipe Richter; Moraes, Ana Carolina Sales de; Masson, Maria Lúcia

doi:10.1007/s11130-021-00899-3

Cited by 24 publications

(12 citation statements)

References 51 publications

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“…However, the loss occurred more at higher drying temperature; the remaining anthocyanin content of 2.044 mg/g and 1.759 mg/g in dried samples at 60 • C and 80 • C, respectively, probably due to the thermal destruction of anthocyanins. Anthocyanins were degraded at temperatures above 65 • C as presented from some authors [14,47]. The foam-mat dried magenta leaves extract could be dried for 3.5 h at 60 • C, which produced the product with a high anthocyanin content and a bright color.…”

Section: The Moisture Diffusivity and Activation Energymentioning

confidence: 99%

“…The determination of foam properties including foam stability, foam density, and foam expansion was conducted. Sharada [13] investigated the sponge drying of tomato, guava, and banana using various quantities of egg albumin and soy protein isolate as foaming agents at drying temperatures ranging from 55 to 80 • C. Reis et al [14] investigated the effects of hot air temperatures (40-65 • C), foam thickness (0.2 and 1 cm), and the use of egg white as one of the foaming agents on bioactive retention. Xanthan gum has been added as a stabilizer to maintain the stability of the foam to accelerate the drying of the foam mat in the packaging [15].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

et al. 2022

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In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and volume expansion. The optimum foam density (0.25 g/mL) and foam volume expansion (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60 °C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10−10 to 6.71 × 10−10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60 °C.

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Section: The Moisture Diffusivity and Activation Energymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

et al. 2022

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“…Dehydration of the plant based raw materials is a popular industrial practice, aiming at obtaining easy-to-handle final products with extended preservation at ambient storage and lower transportation costs [51]. There are numerous studies that report the impact of different drying techniques on the nutritional degradation of fruits and vegetables, showing that the more severe the drying conditions, the greater the loss observed.…”

Section: Effect Of Water Reduction On Vitamin C Retentionmentioning

confidence: 99%

“…A good but higher energy and cost alternative to hot air drying can be freeze-drying, which is acknowledged as the optimum method from a quality retention perspective [56,57]. In the same context, milder drying procedures such as foam mat drying are found to be beneficial for bioactive compound retention [51], while vacuum microwave dryers and vacuum infrared dryers appear as promising drying techniques that have succeeded in decreasing the drying time and preserving the quality of the final dried foods [55]. Cold air drying, especially when it is combined with a mass transfer intensification step (such as ultrasound strengthening technology and/or a far-infrared radiation step) is proposed as a technique that mildly affects the nutritional quality of fruits and vegetables [58].…”

Section: Effect Of Water Reduction On Vitamin C Retentionmentioning

confidence: 99%

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Giannakourou

Taoukis

2021

Foods

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Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products, possessing important nutritional benefits for human health. During fruit and vegetable processing, this bioactive compound is prone to various modes of degradation, with temperature and oxygen being recognised as the main factors responsible for this nutritional loss. Consequently, Vitamin C is frequently used as an index of the overall quality deterioration of such products during processing and post-processing storage and handling. Traditional preservation methods, such as thermal processing, drying and freezing, are often linked to a substantial Vitamin C loss. As an alternative, novel techniques or a combination of various preservation steps (“hurdles”) have been extensively investigated in the recent literature aiming at maximising Vitamin C retention throughout the whole product lifecycle, from farm to fork. In such an integrated approach, it is important to separately study the effect of each preservation step and mathematically describe the impact of the prevailing factors on Vitamin C stability, so as to be able to optimise the processing/storage phase. In this context, alternative mathematical approaches have been applied, including more sophisticated ones that incorporate parameter uncertainties, with the ultimate goal of providing more realistic predictions.

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“…), high‐surface area, low‐drying time (rapid drying, high‐drying rate), low‐energy consumption (cost‐effective), high retention of nutritional quality due to minimal heat‐damage, porous structure of the final product (desired reconstitution ability, instant properties), desired flow properties of the final product etc. (Hardy & Jideani, 2017; Kandasamy et al, 2014; Kudra & Ratti, 2006; Reis et al, 2021; Sangamithra et al, 2015). In order to reach the optimum conditions, the foaming method, time, agents and stabilizers, and suitable drying method and conditions have to be selected carefully.…”

Section: Introductionmentioning

confidence: 99%

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Koç

Tekgül

Yüksel

et al. 2022

J Surfact & Detergents

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Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

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Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review

Cited by 24 publications

References 51 publications

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

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