The Influence of Natural Basil Seed Gum Coats on the Kinetics of Osmotic Dehydration of Apple Rings

Etemadi, Ahmad; Alizadeh, Reza; Sirousazar, Mohammad

doi:10.1007/s11947-020-02492-z

Cited by 16 publications

(18 citation statements)

References 39 publications

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“…Application of seed gums as edible coatings for protection and preservation of food products is especially significant in terms of biodegradability, eco-friendliness, accessibility and a suitable price (Salehi, 2020a, b). The effect of BSG coats (0.3 and 0.6%) on the kinetics of osmotic dehydration of apple slices was examined by Etemadi et al (2020). Coated apple Fakhreddin Salehi, Maryam Satorabi slices showed 18% lower sucrose absorption in contrast to samples without coating.…”

Section: Fakhreddin Salehi Maryam Satorabimentioning

confidence: 99%

Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

Salehi

Satorabi

2021

Acta Technologica Agriculturae

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The article presented conducts the research of infrared radiation power effect on the colour and surface changes of peach slices coated with basil seeds gum (BSG) and xanthan gum during drying. The colour indices include redness (a*), yellowness (b*), lightness (L*), and total colour difference (∆E), which were used for the purposes of colour change calculation. As the IR radiation power increased from 150 W to 375 W, the average values of L*, a* and b* of uncoated and coated peach slices decreased from 67.45 to 65.41; 7.95 to 5.89; and 49.21 to 38.52, respectively. The lowest ∆E and surface change values were observed in peach samples coated with BSG. The modelling results showed that the MMF model was the best model to describe the total colour difference of uncoated and coated peach slices (the average correlation coefficient was equal to 0.991 and the average standard error was equal to 1.791). The surface area change (%) of uncoated and coated peach slices increased with the progression of drying time, but the rate of changes was lower for the coated peach slices with BSG. The current research indicated that BSG coating has the potential to improve surface colour and appearance quality of dried peach slices.

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Section: Fakhreddin Salehi Maryam Satorabimentioning

confidence: 99%

Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

Salehi

Satorabi

2021

Acta Technologica Agriculturae

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“…The combination of the OD and pectin-based EC was a good preservation alternative for fresh-cut melon, improving firmness, microbiological stability, hindering mass loss and maintaining color during the storage time (Ferrari et al, 2013). Etemadi et al (2020) investigated the effect of native basil seed gum coating on the OD of apple rings. They found the low permeability of the film layer; therefore a high concentration of osmotic agents could be applied to generate higher osmotic pressure leading to more water reduction in samples.…”

Section: Formation and Application Of Ecsmentioning

confidence: 99%

“…The type, concentration, and composition of the osmotic solution has a large impact on the rate of water removal and overall mass transfer during the OD (Kowalska et al, 2017;Samborska et al, 2019). The OD of fruit and vegetables is most often performed in solutions of sucrose and other sugars or sodium chloride, respectively (Mayor et al, 2007;Al-Harahsheh et al, 2009;Jalaee et al, 2011;Gamboa-Santos & Campañone, 2019;Etemadi et al, 2020). Polyols have also been used, for example, xylitol, maltitol, sorbitol (Sakooei-Vayghan et al (2020), or binary solutions, for example, glucose syrup and NaCl for apple (Emam-Djomeh et al, 2006;Dehghannya et al, 2006).…”

Section: Current Challenges In Water Removal Through Odmentioning

confidence: 99%

“…The OD is slow because it encounters resistance from plant tissue as there is still a need to improve the OD of plant materials (Etemadi et al, 2020). Increasing the efficiency is carried out by applying treatments that partially damage the plant tissue, disrupting the semipermeability of cell membranes (chapter 3.3.).…”

Section: Current Challenges In Water Removal Through Odmentioning

confidence: 99%

“…Many studies have analyzed innovative treatments for disorders of the tissue structure, including the effect of perforation and rupture of cell membranes through laser beams (Fujimaru et al, 2012), ultrasonic (Allahdad et al, 2019;Zhang et al, 2020;Fan et al, 2020), pulsed electric field (PEF; Rastogi et al, 2002;Etemadi et al, 2020), centrifugal force, or gamma radiation (Rastogi et al, 2002;Ahmed et al, 2016), high hydrostatic pressure (Dash et al, 2019), or low pressure combined with impregnation of the desired ingredients (Nawirska-Olszańska et al, 2020). Fujimaru et al (2012) have used laser perforation to effectively shortening the time for sugar solution penetration into the blueberry fruit.…”

Section: 3mentioning

confidence: 99%

See 2 more Smart Citations

Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review

Kowalska

Marzec

Domian

et al. 2021

Comp Rev Food Sci Food Safe

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Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described.Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing prohealthy snacks are emphasized.

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Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Azarashkan

Motamedzadegan

Ghorbani‐HasanSaraei

et al. 2022

Food Science & Nutrition

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This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano‐liposome was nano‐encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano‐capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15‐day storage period at 4–6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano‐encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano‐encapsulation covered the undesirable flavor of the BSE. Generally, during the 15‐day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano‐encapsulated BSE, especially at the 5% level.

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The Influence of Natural Basil Seed Gum Coats on the Kinetics of Osmotic Dehydration of Apple Rings

Cited by 16 publications

References 39 publications

Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying

Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

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