The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks

Nowacka, Małgorzata; Wiktor, Artur; Anuszewska, Aleksandra; Dadan, Magdalena; Rybak, Katarzyna; Witrowa‐Rajchert, Dorota

doi:10.1016/j.ultsonch.2019.03.023

Cited by 102 publications

(72 citation statements)

References 84 publications

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“…Furthermore, there was not notice any significant influence of energy input PEF, when PEF + US was used. Also, reduction of the sugars was noticed in osmo-dehydrated cranberries subjected to the combined treatment as blanching with PEF and US [ 56 ]. The results show that this combination of treatment might be used to produce food with a reduced amount of sugars, which nowadays has a huge impact due to the rising group of people with overweight and obesity [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

“…The total polyphenol content was determined by the Folin-Ciocalteu spectrophotometric method [ 56 ] based on the colorful reaction of molybdenum reduction by phenolic compounds in alkaline environment. The grounded (IKA A11 basic, IKA- Labortechnik, Staufen, Germany) samples were extracted with a solution of 80% ethyl alcohol and filtered through a filter paper.…”

Section: Methodsmentioning

confidence: 99%

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The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

et al. 2020

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The aim of the study was an investigation of the effect of traditional and non-thermal treatment on the bioactive compounds of red bell pepper. As a thermal process, blanching in water and in steam was studied, while for non-thermal the sonication, pulsed electric field treatment and their combination were used in this experiment. The red bell peppers were evaluated based on quality attributes such as: total carotenoids content; polyphenols; vitamin C; antioxidant activity and sugars content. Vitamin C and sugar content were analyzed using liquid chromatography and other measurements were determined based on the spectrophotometric method. Results showed that the blanching in water or in steam reduced bioactive compounds concentration; whereas non-thermal treatments as pulsed electric field (PEF) applied separately or in combination with ultrasound (US + PEF) let to obtain similar or slightly lower content of bioactive compounds in comparison to untreated peppers. When sonication (US) and combined treatment as PEF + US were applied; in most cases reduction of bioactive compounds concentration occurred. This effect was probably related to the effect of relatively long (30 min) ultrasound treatment. The application of appropriate parameters of non-thermal processing is crucial for the high quality of processed material.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

et al. 2020

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“…PEF causes an irreversible loss of the membrane function as a semipermeable barrier between the bacterial cell and its environment [ 132 ]. Moreover, PEF treatment also leads to a cell membrane disintegration or electroporation phenomenon, intensifying any process based on mass transfer in cellular systems [ 133 ], and increasing the vibration and rotation of polar molecules [ 134 ].…”

Section: Drying and Extraction In Fvw By-products Processingmentioning

confidence: 99%

“…In fact, US has been applied to intensify convection drying or atmospheric freeze-drying of different products and by-products [ 128 , 152 , 153 ], achieving important reductions in operation time and energy consumption [ 154 ]. In most cases, ultrasound-assisted processing was used as a method to improve appearance characteristics (color, tastes) of dried fruit products by modifying drying kinetics [ 133 ], or to preserve bioactive compounds such as polyphenols, anthocyanins and flavonoids [ 128 ]. The effect ultrasound on diffusion and mass transport processes during drying can be quantified by the increase in effective diffusivity values, which can be influenced by sample tissue characteristics such as porosity ( ε ) and hardness (H).…”

Section: Drying and Extraction In Fvw By-products Processingmentioning

confidence: 99%

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Nguyen

Rosello

Bélanger

et al. 2020

Foods

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Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.

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“…That is why numerous attempts were made to convert cranberry into a food additive without the unacceptable taste for consumers and its negative influence on the final products. Cranberry can be found on the market as an ingredient of tea infusions, osmotically dehydrated in a sugar solution, as a dried product (prevention of its bitterness), and even as cranberry snacks [7]. The novel generation of cranberry products could be powders obtained from cranberry juice or extracts.…”

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confidence: 99%

The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

Michalska-Ciechanowska

Majerska

Brzezowska

et al. 2020

ChemEngineering

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Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

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The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks

Cited by 102 publications

References 84 publications

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

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