Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (<i>Ipomea batatas</i>) using response surface methodology

Oladejo, Ayobami Olayemi; Ma, Haile

doi:10.1002/jsfa.7552

Cited by 36 publications

(36 citation statements)

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“…Response surface methodology (RSM) is a statistical and mathematical technique used to predict optimal interactions. RSM is widely used to optimize parameters of microbial fermentation and protocols for the extraction of active components, as well as other steps of food processing . However, optimization of the production of high‐TB instant dark tea via fermentation of green tea infusion has not been reported in the literature.…”

Section: Introductionmentioning

confidence: 99%

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

Wang

Zhang

et al. 2017

J Sci Food Agric

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The results of the present study show that careful management of culture conditions can produce a dark tea high in theabrownins. Furthermore, high-theabrownins instant dark tea could serve as a source of bioactive products and be used in functional foods as an ingredient imparting antioxidant properties and the ability to inhibit pancreatic lipase and α-glucosidase. © 2017 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

Wang

Zhang

et al. 2017

J Sci Food Agric

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“…After processing, the treated ginger slices were drained, cleaned with purified water, and blotted with tissue paper for few minutes (1 min). The dry matter was determined according to the methods previously used by Oladejo and Ma (). The percentage of SC, UF, PT and temperature used were determined based on preliminary experiments (unpublished data).…”

Section: Methodsmentioning

confidence: 99%

“…The WR was calculated according to Oladejo and Ma () as the difference between WL and SG in Equation 5:

WR (() %) = WL - SG

…”

Section: Methodsmentioning

confidence: 99%

Optimization of osmosonication pretreatment of ginger (Zingiber officinaleRoscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties

Osae

Zhou

Tchabo

et al. 2019

J Food Process Engineering

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The study assessed the effect of sonication frequency (UF) 33–68 kHz, sucrose concentration (SC) 20–60% wt/vol, and pretreatment time (PT) 10–30 min for maximizing 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), cupric ion reducing capacity (CUPRAC), ferric reducing antioxidant power capacity (FRAP), total phenolic content (TPC), weight reduction (WR), water loss (WL), rehydration ratio (RR) and minimizing polyphenol oxidase (PPO), and solid gain (SG) of ginger by using response surface methodology (RSM). The results revealed that osmosonication pretreatment had a significant impact on DPPH, FRAP, CUPRAC, TPC, WL, WR, RR, SG, and PPO. The optimal operating conditions to attain the best DPPH, CUPRAC, FRAP, TPC, WL, WR, RR, PPO, and SG were UF (50 kHz), SC (35% wt/vol), and PT (30 min). Based on the aforementioned conditions, the experimental outcome obtained including WL (62.97 ± 0.85%), SG (9.06 ± 0.04%), WR (53.98 ± 0.18%), RR (3.09 ± 0.02), DPPH (65.69 ± 0.23 mgTE/g dw), FRAP (50.93 ± 0.15 mgTE/g dw), CUPRAC (55.32 ± 0.11 mgTE/g dw), TPC (23.96 ± 0.35 mgGAE/g dw), and PPO (13.21 ± 0.05%) were consisted with the predicted values and the overall desirability was 0.758. The RSM plots also revealed that the independent variables significantly enhanced the physiochemical properties of osmosonicated pretreated ginger samples. Practical applications Concerning the increasing demand for new pretreatment techniques for dehydration of ginger, osmosonication could be presented as a unique, efficient, and innovative predehydration method for the pharmaceutical, beverage, and the food industries. It application preceding to drying of agricultural crops could reduce moisture content, increase drying rate, lessen the processing time and cost, and retain the physiochemical properties of the dried product.

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“…However, it is relatively a slow and time consuming process. Hence, a few techniques have been acknowledged in order to enhance the rate of osmotically induced mass transfer that include partial vacuum [10,11], pulsed vacuum [12], high pressure [13][14][15], high intensity pulsed electric field [16,17], ohmic heating [18,19] or ultrasound [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25].…”

Section: Introductionmentioning

confidence: 99%

“…Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25].…”

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Functional foods are increasingly being accepted by the consumers due to rising demand for healthier food products. Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al.,[30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31]. Mahadevan et al., [32] indicated that high pressure pretreatment increased infusion of quercetin by 3 times into cranberries as compared to untreated ones.Incorporation of synthetic antioxidants like Butylated Hydroxyanisole (BHA) and Butylated Hydroxy Toluene (BHT) are restricted by legislative laws and regulations due to carcinogenic effects [33]. Therefore, there has been an increasing trend to use natural antioxidants over the synthetic ones. Turmeric (Curcuma longa L.) is considered as one of the main source of antioxidants curcuminoids namely Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin [34]. It can improve the visual appearance, delectableness and prolong the storage period of food products [35]. The recommended daily intake of curcuminoids is 0.1 mg/kg body weight [36]. Several biological activities have been also reported in turmeric such as antioxidant, anti-inflammatory, anti-psoriatic, anti-diabetic, antibacterial, and anticancer properties [37][38][39][40][41][42]. Exhilarated with this idea of to develop pineapple slices with enhanced nutrition and color, it was opined desirable to infuse natural antioxidant (curcuminoids) to enhance the nutrition profile. The present study indicated that high pressure pretreatment enhanced the diffusion coefficients of curcuminoids in pineapple slices. The process could provide great opportunities for food manufacturers to develop value-added products similar to the fresh one and with enhanced nutritional and quality attributes.The main objectives of the present work were (i) to study the effect of high pressure treatment on the infusion of curcuminoids into pineapple slices, (ii) to determine the diffusivity of water, solute as well as curcuminoids, and (iii) to assess the possible improvement of mass transfer kinetics osmotic treatment due to high pressure treatment. Materials and Methods Raw materialsPineapples (Ananas comsus L. (Merr.)) were purchased from a local super market in Mysore and stored in cold storage rooms (4±1ºC and 90...

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Optimisation of ultrasound‐assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology

Abstract: The results from this work show that low ultrasound frequency favours the osmotic dehydration of sweet potato and also reduces the use of raw material (sucrose) needed for the osmotic dehydration of sweet potato. © 2015 Society of Chemical Industry.

Cited by 36 publications

References 32 publications

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

High‐theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α‐glucosidase and pancreatic lipase inhibition and antioxidant activity

Optimization of osmosonication pretreatment of ginger (Zingiber officinaleRoscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties

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