The influence of osmotic treatment assisted by ultrasound on the physico-chemical characteristics of blueberries (Vaccinium myrtillus L.)

Spinei, Mariana; Oroian, Mircea

doi:10.1016/j.ultras.2020.106298

Cited by 16 publications

(17 citation statements)

References 47 publications

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“…Moreover, sonication resulted in color changes causing a higher lightness (L*) and a lower water activity in OD samples. In addition, an increase of lightness was observed in the case of US enhanced OD of cranberries [30] and blueberries [106]. In turn, a better or unchanged color of UOD samples in comparison to OD was noted for bananas [107], kiwifruits [108] and pomegranate arils [24].…”

mentioning

confidence: 89%

“…Ultrasound-assisted OD caused a higher loss of carotenoids in sweet potato samples in comparison to the conventional OD [122], while no effect was observed in physalis [121]. However, for blueberries, the selection of appropriate conditions of UOD results in obtaining the highest antioxidant activity and total content of anthocyanins, flavonoids and polyphenols [106]. Nowacka et al [108] observed enhanced chlorophyll content in semi-dried kiwifruit subjected to the US pretreatment.…”

Section: Functional Properties Of the Product Treated With Us Before Or During Odmentioning

confidence: 99%

“…On the other hand, porosity and material shrinkage changes during the treatments also contributed to changes in rehydration ability or texture. Furthermore, the leakage of the cellular content and activation or inactivation of various enzymes results in alteration of color of plant tissue [96,106].…”

mentioning

confidence: 99%

“…The effect of US on the physical properties is generally related to type of material, treatment type and parameters. Spinei and Oroian [106] studied the effect of US treatment (20%, 60% and 100% amplitude) in 61.5% sucrose solution at 30, 40 and 50 • C for 20, 40 and 60 min. The results show that the optimal conditions were obtained at 30 • C for 40 min at a 100% amplitude for obtaining good physico-chemical characteristics (mass transfer parameters, moisture content and functional properties).…”

mentioning

confidence: 99%

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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021

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Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

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mentioning

confidence: 89%

Section: Functional Properties Of the Product Treated With Us Before Or During Odmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021

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“…Os resultados de Bi et al (2015) mostraram que o ultrassom altera significativamente a atividade de PPO do purê de abacate. Spinei & Oroian (2021) avaliaram a influência do tratamento osmótico associado ao ultrassom em blueberries e observaram diminuição significativa da atividade enzimática das amostras em comparação com a amostra de controle (18,52 nmol/mg protein-min) e que o aumento da potência e amplitude do ultrassom favoreceu a redução da atividade de POD. Yeoh & Ali (2017) observaram que o tratamento com ultrassom em abacaxi fresco ocasionou aumento significativo da atividade de fenilalanina amônia-liase e redução significativa da atividade de PPO e POD.…”

Section: Efeito Sobre As Enzimasunclassified

Aplicação do ultrassom no processamento de frutas e hortaliças

Alvarenga

Cavatti

Valiati

et al. 2021

Braz. J. Food Technol.

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Resumo Este trabalho objetivou apresentar aspectos relacionados à utilização do ultrassom no processamento de frutas e hortaliças, como o funcionamento do método, os efeitos no alimento, as aplicações, os aspectos sensoriais e a percepção dos consumidores. As mudanças dos hábitos alimentares e a busca do bem-estar refletem no aumento da procura por alimentos naturais, como as frutas e as hortaliças. Estes alimentos podem sofrer alterações microbiológicas ao longo da cadeia produtiva, sendo necessária a aplicação de boas práticas agrícolas e de manipulação, e processos tecnológicos de conservação para a garantia da qualidade do produto. O ultrassom é uma tecnologia emergente aplicada no processamento de frutas e hortaliças que está relacionada a melhorias na qualidade e preservação. O princípio básico do ultrassom é a cavitação acústica, que envolve o crescimento e colapso de bolhas durante períodos de rarefação e compressão, causando alterações químicas, físicas e mecânicas no alimento. Essas alterações estão relacionadas à inativação de micro-organismos e de enzimas, à remoção de resíduos e às melhorias na qualidade físico-química, e à acessibilidade de compostos bioativos. Além disso, a aplicação deste método pode ter boa aceitabilidade pelos consumidores, que procuram alimentos mais naturais e submetidos a processos que não causem impacto ambiental.

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Ultrasound-Assisted Drying of Food

Nowacka

Dadan

2022

Emerging Food Processing Technologies

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The influence of osmotic treatment assisted by ultrasound on the physico-chemical characteristics of blueberries (Vaccinium myrtillus L.)

Cited by 16 publications

References 47 publications

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

Aplicação do ultrassom no processamento de frutas e hortaliças

Ultrasound-Assisted Drying of Food

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