Influence of high hydrostatic pressure (
            <scp>HHP</scp>
            ) pretreatment on plum (
            <i>Prunus salicina</i>
            ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

Santos, Newton Carlos; Almeida, Raphael Lucas Jacinto; Silva, Gabriel Monteiro da; Monteiro, Shênia Santos; Ribeiro, Victor Herbert de Alcântara; Silva, Aline Priscila de França; Silva, Virgínia Mirtes de Alcântara; Rodrigues, Larissa Monique de Sousa; André, Anastácia Maria Mikaella Campos Nóbrega; Mota, Mércia Melo de Almeida

doi:10.1111/jfpp.16968

Cited by 16 publications

(1 citation statement)

References 94 publications

(94 reference statements)

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“…As a pre-treatment to OD, HP has been reported to increase mass transfer rates due to pressure-induced cell breakage [ 51 , 52 ]. Its effect as a pre-treatment to other drying processes such as air drying has also been attributed to the increase in cell permeabilization [ 53 , 54 ].…”

Section: Introductionmentioning

confidence: 99%

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Katsouli,

Dermesonlouoglou,

Dimopoulos

et al. 2024

Foods

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From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate osmotic dehydration (OD), high pressure (HP), and pulsed electric fields (PEF) processing conditions leading to effective quality retention of potato cuts. PEF (0.5 kV/cm, 200 pulses) or HP (400 MPa, 1 min) treatments prior to OD (35 °C, 120 min) were found to promote the retention of the overall quality (texture and color) of the samples. The incorporation of anti-browning agents (ascorbic acid and papain) into the osmotic solution improved the color retention, especially when combined with PEF or HP due to increased solid uptake (during OD) as indicated by DEI index (2.30, 1.93, and 2.10 for OD treated 120 min, non-pre-treated, HP pre-treated, and PEF pre-treated samples, respectively). PEF and HP combined with OD and anti-browning agent enrichment are sought to improve the quality and microbial stability of fresh-cut potatoes during refrigerator storage. Untreated fresh-cut potatoes were characterized by color degradation from the 2nd day of storage at 4 °C, and presented microbial growth (total viable counts: 6 log (CFU)/g) at day 6, whereas pre-treated potato samples retained their color and microbiologically stability after 6 days of cold storage (total viable counts, <4 log(CFU)/g).

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Section: Introductionmentioning

confidence: 99%

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Katsouli,

Dermesonlouoglou,

Dimopoulos

et al. 2024

Foods

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Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch

et al. 2023

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The aim of this study is to investigate the effects of isolated and/or combined enzymatic and annealing treatments on the technological properties of black rice starch. The modification is carried out through an annealing process at 50 °C for 24 h, followed by the process of enzymatic modification by the action of transglucosidase (25 kU mL −1 ). Enzymatic hydrolysis with transglucosidase is improved as a result of the annealing action, which resulted in 7.6%. The size and shape of the starch granules are not modified by the thermoenzymatic treatments, only agglomeration of the granules in native starch modified with transglucosidase. The annealing treatment promotes a 20.60% reduction in crystallinity and a change in the type of lens from type A to Vh. Modified starch shows higher thermal and mechanical resistance when compared to native starch. The results contribute to a better understanding of the combination of annealing in enzymatic modification with transglucosidase for black rice starch.

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Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch

Almeida,

Santos,

Ferreira

et al. 2023

Starch Stärke

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The objective of the study was to evaluate the impact of treatment with superheated steam on the structural, thermal, and functional characteristics of quinoa starch. The superheated steam treatment was applied to the starch at 130°C and 170°C for 1 min and 4 min, then dried at 50°C and stored. Moisture adsorption isotherms were performed at 25°C, and data were fitted to the Oswin, GAB, and Peleg models. Structural characterization was done using XRD and FTIR, thermal analysis using DSC, and functional characterization included water absorption capacity (WAC), oil absorption capacity (OAC), and syneresis. The QS170/4 treatment showed a reduction in crystallinity index of up to 48.24%, with the appearance of the amylose‐lipid complex, an increase in initial and final gelatinization temperatures, and a decrease in enthalpy of up to 39.53%. For modified starches, WAC and OAC increased by 9% and 7%, respectively, and syneresis decreased significantly by 17.4%. The results demonstrated the feasibility of modifying quinoa starch with superheated steam treatment, which, unlike other methods, has the advantage of altering the amylose and amylopectin chains in just a few minutes. Thus, the results show a new perspective for the use of superheated steam in starch modification.This article is protected by copyright. All rights reserved

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Influence of high hydrostatic pressure ( HHP ) pretreatment on plum ( Prunus salicina ) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds

Cited by 16 publications

References 94 publications

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch

Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch

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