The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

Lammerskitten, Alica; Шорсткий, Иван; Parniakov, Oleksii; Mykhailyk, Viacheslav; Toepfl, Stefan; Rybak, Katarzyna; Dadan, Magdalena; Nowacka, Małgorzata; Wiktor, Artur

doi:10.1111/jfpp.14973

Cited by 26 publications

(17 citation statements)

References 34 publications

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“…As can be seen from Table 1, the degree of damage to the apple tissue through the application of electric pulses during the pre-treatment increased along with the increase in the amount of supplied energy (CDI ranged between 0.29-0.55). The obtained results correlate with previous published studies (Lammerskitten et al 2020;Shorstkii et al 2022).…”

Section: Resultssupporting

confidence: 92%

“…This accelerates the drying process and, thus, reduces the degradation of important bioactive compounds, e.g. flavonoids in mangoes (Lammerskitten et al 2020). The application of a pulsed electric field before vacuum drying also allowed the authors to increase the retention of β-carotene in the obtained dried carrot (Liu et al 2020a).…”

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confidence: 99%

“…Research carried out on the blueberry (Yu et al 2017) shows the possibility of improving vacuum drying by using electric pulses as a pre-treatment, without adversely affecting the quality of the obtained dried material (the contents of anthocyanin and vitamin C). However, the amount of energy supplied by the PEF should be carefully dosed, because of the "overtreatment" phenomenon of the material that may lead to the destruction of important food ingredients (Lammerskitten et al 2020).…”

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confidence: 99%

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Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue

Matys¹,

Witrowa‐Rajchert²,

Parniakov³

et al. 2022

Res. Agric. Eng.

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The study aimed to determine the influence of a pulsed electric field (PEF) treatment on vacuum drying (VD) of apples and their selected quality parameters. The apples were treated with a PEF at 1 kV·cm–1 (with a variable amount of the specific energy input: 1, 3.5, and 6 kJ·kg<sup>–1</sup>) before VD at 4 kPa (with a variable drying temperature: 40 °C, 55 °C, and 70 °C). The drying time, microstructure, retention of total phenolics (TPC) as well as the antioxidant activity of the obtained dried materials were studied. As a result of opening the cell structure of the apple tissues, the PEF significantly (P < 0.05) reduced the drying time – depending on the used process parameters – by 6–22%. Moreover, an increase in the drying temperature also shortened the drying time. The electroporation led to obtaining porous materials after drying, and with the higher amount of specific energy during the PEF pre-treatment that was applied, a higher porosity was observed in the dried apples. After the PEF-assisted VD, a significant (P < 0.05) decrease in the TPC (by 12–40%) and antioxidant activity (by 23–81%) were observed.

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Section: Resultssupporting

confidence: 92%

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confidence: 99%

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confidence: 99%

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Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue

Matys¹,

Witrowa‐Rajchert²,

Parniakov³

et al. 2022

Res. Agric. Eng.

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“…When the PEF parameters are not properly adjusted, too high energy delivered to the sample may contribute to “overtreatment” causing undesirable degradation of pigments. For instance, the TCC in convective dried mango increased from 90.4 mg/100 g dm (dry matter) for untreated material to 149.2 mg/100 g dm for PEF 1 kJ/kg and decreased to 43.4 mg/100 g dm for PEF 3 kJ/kg (Lammerskitten et al., 2020).…”

Section: Effect Of Nonthermal Treatment On Natural Food Pigments and ...mentioning

confidence: 99%

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nowacka

Dadan

Janowicz

et al. 2021

Comp Rev Food Sci Food Safe

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In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented.Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

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“…For instance, recently it has been demonstrated that PEF reduces the drying time of parsnips [37] and onions [38]. Moreover, the application of PEF can positively influence the quality of dry material, as was exemplified using mango [39]. In comparison with HPP, PEF is a cheaper method, and it can be applied using continuous modes.…”

Section: Introductionmentioning

confidence: 99%

Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Wiktor

Landfeld

Matys

et al. 2021

Foods

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The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.

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The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties

Cited by 26 publications

References 34 publications

Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue

Application of pulsed electric field prior to vacuum drying: Effect on drying time and quality of apple tissue

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

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