Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying

Carvalho, Gisandro Reis; Massarioli, Adna Prado; Alvim, Izabela Dutra; Augusto, Pedro Esteves Duarte

doi:10.1007/s12393-020-09259-4

Cited by 22 publications

(24 citation statements)

References 36 publications

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“…As ethanol has a high vapor pressure, its vaporization occurs faster than pure water, which implies a reduction in the surface temperature of the pre‐treated samples. This fact was also observed in pumpkin (Carvalho et al., 2020) and pineapple cylinders (Carvalho et al, 2021).…”

Section: Resultssupporting

confidence: 53%

“…However, different works also reported there is a maximum pre‐treatment time with ethanol that affects the drying time, from which a maximum reduction is achieved. This was the case of carrots slices pre‐treated for 5–180 s and dried at 70°C (Dadan & Nowacka, 2021), pineapple cylinders pre‐treated (ultrasound and/or ethanol) for 7.5, 15, and 30 min, and dried at 50°C (Carvalho et al, 2021), pumpkin for 15 and 30 min and dried at 50°C (Rojas et al., 2020), and apple slices pre‐treated for 5–180 s and dried at 70°C (Zubernik et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

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Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds

Gomes

Santos

Carvalho

et al. 2022

Food Processing Preservation

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This study evaluated the effects of ethanol pre‐treatment on convective drying and its impacts on the bioactive compounds of uvaia. The treatments consisting of control and samples pre‐treated by immersion in ethanol (99.8% v/v) for 10 and 20 min, followed by convective drying (1 m/s) at 40 and 60°C. The sample temperatures were traced over processing and the products were evaluated in relation to their content of phenolic compounds and antioxidant capacity. Pre‐treatment times in combination with temperatures influenced drying time and were associated with ethanol penetration and volatility in the sample. Furthermore, the high vapor pressure of ethanol reduced the initial temperature of the samples. Drying temperatures and pre‐treatments reduced by 16%–34% phenolics compounds and 13%–45% antioxidant capacity, which was associated with degradation and possible extraction by ethanol. The advantages of using ethanol were discussed, but also some limitations, especially on bioactive compounds. Practical applications Uvaia is a native fruit rich in sensory and healthy aspects. However, its high perishability and seasonality make it unfeasible for post‐harvest commercialization. This work demonstrated that drying and application of ethanol proved to be effective for preserving this fruit, resulting in a shorter processing time. Although ethanol partially extracted the bioactive compounds, significant levels are still found in the final product—which can be used as convenient products with a positive impact on consumers' health. Furthermore, the proposed approach is simple, relatively cheap, and viable techniques to obtain stable products for both industry and small producers.

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Section: Resultssupporting

confidence: 53%

Section: Resultsmentioning

confidence: 99%

Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds

Gomes

Santos

Carvalho

et al. 2022

Food Processing Preservation

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“…However, those papers performed the pretreatment mostly using distilled water, and secondly sucrose solutions of different concentrations. As far as our knowledge, only one study on the use of ethanol as the immersion medium for the ultrasonic pre-step of pineapple drying has been carried out, but to obtain iron-fortified pineapple chips (10). Also, as outlined by Rojas et al (5), there is still the need to understand, describe and improve the mechanisms of using ultrasound, which is dependent also on the processing conditions used.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying

Freitas

Brandão

Silva

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Drying represents a viable unit operation for the preservation of food. Convective drying is the most used method for plant materials. However, it can result in negative changes in food nutrient composition, and other quality parameters, besides having high energy consumption. Pretreatments can represent an alternative to minimize these negative aspects of dried materials. This work aimed to evaluate the use of ethanol and ultrasound before pineapple convective drying and its effect on the product´s color, water activity, ascorbic acid, and total carotenoid contents. Experimental approach. For the pretreatment step, fruit samples were immersed in different ethanol concentration solutions, and experiments were carried out for 10 min with and without using ultrasound (25 kHz). Fruit samples were dried at 60 ºC. A control group (without the pretreatment step) was also dried in the same condition. Semi-theoretical models were used for drying data fitting, and the diffusional model was used to describe the moisture transfer and calculate the effective diffusivities. Water activity, ascorbic acid, total carotenoids, and color analyses were performed. Results and conclusions. The association between ethanol and ultrasound as a pretreatment reduced the drying time of pineapple. Higher effective moisture diffusivities were obtained when ethanol and ultrasound were performed before drying. The Two Term Exponential model presented the best fit for drying experimental data. In comparison to the fresh sample, the dried samples showed a darker color. The pretreatment with ethanol resulted in increased retention of the studied bioactive components. This study represents an improvement for the drying process, providing satisfactory results. Novelty and scientific contribution. Ultrasound and ethanol as a pretreatment to convective drying are promising. However, each food matrix has a typical structure and composition. Therefore, the application of the pretreatment in other products or using other conditions is still necessary to deeply understand and explain their effect on the process and the quality of dried products.

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“…Previous work also described an unexpected decrease in n value when using technologies that promote the creation of channels into the sample, such as ultrasound (Carvalho, Massarioli, Alvim, & Augusto, 2020;Rojas, Augusto, & Cárcel, 2020). This can be attributed to how the cavities are formed inside the product: different types of cavities and microchannels with different tortuosity, permeabilities and diffusivities can improve or impair the mass transport in several ways: although thin channels promote liquid flow through capillarity, larger channels may not be able to do it and, as the isolated cavities, they can reduce the rate of liquid outflow from the sample by damming it-thus representing a possible sub-diffusion system .…”

Section: Drying Kinetics and Mass Transfer Descriptionmentioning

confidence: 93%

Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing

Rojas

Gomes

Carvalho

et al. 2021

J Food Process Engineering

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Cambuci is a native fruit from the Brazilian Atlantic Forest, with high sensorial and nutritional potential. However, this fruit is very perishable, which impairs its exploration and study. This work reported the convective drying of cambuci for the first time, as an approach to achieve stability. Moreover, it also evaluated for the first time the combination of ethanol and freezing pretreatments to convective drying. Pretreatments were performed by immersion of fresh and previously frozen and thawed cambuci slices in ethanol (5 min at 25 C). Pretreated samples were then convectively dried (50 C, 1 m/s). Drying time was reduced up to ~36% by combining the pretreatments, which was associated with the reduction in the external resistance to mass transfer, once the convective mass transfer coefficient increased up to 94%. In contrast, pretreatments that include freezing had a greater influence on reducing the internal resistance to mass transfer, increasing the effective diffusive coefficient. In addition, the thermal surface profile evidenced the temperature increased faster and reached high levels in pretreatments that include freezing, which could be correlated to their higher drying rates and structure modifications. The obtained results corroborate the modifications produced by freezing and the effects of ethanol on the surface of samples significantly accelerate the convective drying of cambuci. Practical ApplicationsThe present investigation shows that convective drying is a feasible alternative for cambuci processing. Further, being this fruit very perishable, with short harvest and production far from the markets, freezing is a common practice to preserve them in the farms. Consequently, the impact of this unit operation was also evaluated. In addition, the proposed pretreatments (freezing and ethanol) have great application potential to improve the conventional convective drying of fruits. It has been shown that the combination of pretreatments accelerated drying, reducing the processing time by 36%.

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Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying

Cited by 22 publications

References 36 publications

Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds

Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds

Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying

Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing

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