The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

Background: Foams are colloidal dispersions of a gas suspended in a dispersing phase, which consisting of a semi-freeze-dried or viscous liquid phase. The physical properties of food foams are the result of the bubble characteristics and their spatial arrangement. Objectives: The aim of this work was to obtain foams of A. vera gel and guar gum and describe the changes in their physical properties and microstructure during freeze-drying using the fractal dimension concept and image analysis techniques. Methods: The porosity, density, and volume expansion factor of the fresh foams that were based on the A. vera foams were determined. The kinetics of foam texture, color, porosity and microstructure of the freeze-dried foams were obtained. The fractal texture dimension of surface (FD SDBC ) and microstructure (FD ESEM ) of the foams were determined as indicators of structural changes after freeze-drying. The guar gum concentrations used to obtain the A. vera prefoam were expressed in w/w as F1 (control sample without gum), F2 (2%), F3 (4%) and F4 (6%). Results: We obtained stable freeze-dried foams of Aloe vera gel and guar gum. The porosity, density and volume expansion factor of the fresh and freeze-dried foams were affected by the addition of the guar gum. Changes in the topology of the freeze-dried foam surface during the drying process resulted in a high rugosity compared with the original smooth surface. The microstructure of the dried foam samples suggested a relationship between the gum concentration of the prefoam A. vera gel mixture and the physical properties before and after freeze-drying, such as an increase in the microstructural alterations and surface roughness during freeze-drying. The roughness of the freeze-dried foam surface, described by the FD SDBC represented the macroscopic physical changes of the samples and correlated with the changes in the foam microstructure, which were described by the fractal dimension of the Environmental Scanning Electron Microscopy ESEM microphotographs (FD ESEM ). Conclusions: The digital analysis of the structure and porosity of the freeze-dried foam can be used to quantify the effect of gum concentrations on the morphological features and physical properties of foams during freeze-drying.

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“…Samples F3 and F4 exhibited a lower macroporous roughness and lower FD SDBC values of the foam images (39).…”

Section: Porosity Measurementmentioning

confidence: 94%

Physical characterization of freeze-dried foam prepared from aloe vera gel and guar gum

Santacruz-Vázquez

Cortés

2015

Vitae

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“…So far, only reagent-grade carotenoids have been used for impregnation, as diluted β-carotene in water 13 or sugar solutions 21 , incorporated into the food matrix using vacuum pressure. In another study, apples were dehydrated and subsequently immersed in a solution of β-carotene and water to stain the tissue and incorporate carotenoids with a coloured solution 22 .…”

Section: Introductionmentioning

confidence: 99%

“…In another study, apples were dehydrated and subsequently immersed in a solution of b-carotene and water to stain the tissue and incorporate carotenoids with a coloured solution. 22 The use of response surface methodology (RSM) as an optimisation tool has been widely adopted in the food industry to increase the efficiency of food processes. Factorial, 23,24 Box-Behnken, 16 and orthogonal 25 experimental designs have been used to maximise the incorporation of sucrose solutions or bioactive compounds through the optimal combination of process conditions such as temperature, vacuum pressure or concentration of osmotic solution.…”

Section: Introductionmentioning

confidence: 99%

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Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

González-Pérez

Jiménez-González

Ramírez‐Corona

et al. 2023

Sustainable Food Technol.

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“…It is employed to enrich foods with bioactive and/or functional compounds, resulting in healthier food products (Zura‐Bravo et al, 2019). Fruits and vegetables such as apples (George et al, 2016; Samborska et al, 2019; Santacruz‐Vázquez & Santacruz‐Vázquez, 2013; Vatankhah & Ramaswamy, 2019; Yılmaz & Bilek, 2018), watermelon (Bellary et al, 2016), coconut slices (Bellary et al, 2017; Bellary & Rastogi, 2012), mango (Batista de Medeiros et al, 2019; Jiménez‐Hernández et al, 2017; Shukla et al, 2019), banana (Shukla et al, 2019), and potatoes (Moreira & Almohaimeed, 2018) have been successfully impregnated with curcuminoids, phenolic compounds, and/or probiotics, using both novel and traditional impregnation processes. On the other hand, the impregnation process is generally carried out in fresh products; but they are highly unstable due to their high‐water activity (aw); therefore, to increase their shelf life, the drying process is commonly used (Bhushan et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of impregnation‐osmodehydration with Hibiscus sabdariffa extracts on the bioactive compounds and sensory acceptance of apple wedges: Fresh, convective dried, and stored

Hernández‐Carranza

Heredia‐Soberanes

Ruiz-López

et al. 2022

Food Processing Preservation

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This study aimed to evaluate the effect of the impregnation‐osmodehydration with Hibiscus sabdariffa extracts on the bioactive compounds and sensory acceptance of apple wedges. The physicochemical characteristics, color, total anthocyanins (TA), total phenolic compounds (TPC), and antioxidant capacity (AC) of pretreated and convective dried apple wedges were analyzed at the beginning and after 28 days of storage with and without light exposure. Pretreatments with Hibiscus sabdariffa extracts significantly affected (p < .05) the physicochemical, color, and antioxidant characteristics of apple wedges, increasing their TPC and AC in the range of 77.0–95.1% and 103.7–120.9%, respectively, which is associated with the high anthocyanins content (290.2 ± 10.1 mg cyanidin/100 g) of the Hibiscus sabdariffa extract. Moreover, convective drying concentrated the bioactive compounds of apple wedges. Although color and antioxidant characteristics were affected by the storage time, a lesser effect was observed stored under dark conditions. Impregnated‐osmodehydrated apple wedges were well‐accepted by the consumers. Practical applications This research shows applications for developing healthy snacks. Roselle flower may be used in fresh fruit to improve its antioxidant characteristics. The impregnation process is a technique used to introduce solutes into a food matrix. It is employed to enrich foods with bioactive and/or functional compounds, resulting in healthier food products.

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The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

Cited by 7 publications

References 34 publications

Physical characterization of freeze-dried foam prepared from aloe vera gel and guar gum

Physical characterization of freeze-dried foam prepared from aloe vera gel and guar gum

Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

Effect of impregnation‐osmodehydration with Hibiscus sabdariffa extracts on the bioactive compounds and sensory acceptance of apple wedges: Fresh, convective dried, and stored

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