Thermal characteristics and state diagram of freeze-dried broccoli: Freezing curve, maximal-freeze-concentration condition, glass line and solids-melting

Suresh, Sithara; Al-Habsi, Nasser; Guizani, Nejib; Rahman, Mohammad Shafiur

doi:10.1016/j.tca.2017.06.015

Cited by 27 publications

(25 citation statements)

References 39 publications

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“…The T g values of powders after manufacture were as follows: washed pomace (56.9 °C, a w 0.08) > pomace (41.5 °C, a w 0.10) > broccoli stems and leaves (33.0 °C, a w 0.12) > supernatant (12.6 °C, a w 0.15) > juice (5.4 °C, a w 0.23). The T g value for broccoli floret powder (49.5 °C, 3% moisture) (Suresh et al ., ) was higher than that found for the stems and leaves in our study. This may be because florets are higher in protein and non‐fibre carbohydrates (Campas‐Baypoli et al ., ), as well as differences in varietal and agronomic conditions.…”

Section: Resultscontrasting

confidence: 91%

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Shi

Hlaing

Ying

et al. 2019

Int J of Food Sci Tech

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Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g À1 ). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by-products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water-holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions.Broccoli by-products as new food ingredients M. Shi et al.

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Section: Resultscontrasting

confidence: 91%

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Shi

Hlaing

Ying

et al. 2019

Int J of Food Sci Tech

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“…The activation energy of ascorbic acid loss during pumpkin blanching (60-90 o C) varied from 16.9 to 41.2 kJ/mol, while pH increased from 5.0 to 6.5, respectively (Ariahu et al, 2011). The pH of the fresh broccoli was measured as 6.8 (Suresh et al, 2017). Therefore, the activation energy of broccoli could be expected to be higher than the reported values for pumpkin.…”

Section: Resultsmentioning

confidence: 79%

“…The composition of fresh broccoli was determined and presented in our preliminary study (Suresh et al, 2017). Moisture, protein, fat, crude fibre, ash, and carbohydrate content of broccoli was 90.20, 2.08, 0.33, 0.75, 0.74 and 5.90 g/100 g sample, respectively; and pH was determined as 6.8.…”

Section: Resultsmentioning

confidence: 99%

“…It is shown from epidemiological studies that a high intake of vegetables and fruits is correlated with a low risk of diseases due to their antioxidants, health functional components and vitamins, such as ascorbic acid (vitamin C), carotenoids, and tocopherols (Bergquist, Gertsson, & Olsson, 2006;Wootton-Beard & Ryan, 2011). Broccoli has gained considerable attention due to its healthpromoting ability, which has been attributed to bioactive phytochemicals such as nitrogensulfur compounds (glucosinolates and isothio-cyanates), phenolic compounds (chlorogenic and sinapic acid derivates and flavonoids) and vitamins (Dominguez-Perles, Carmen Martinez-Ballesta, Carvajal, Garcia-Viguera, & Moreno, 2010;Suresh, Al-Habsi, Guizani, & Rahman, 2017). Among the vitamins, vitamin C is one of the most important for maintaining human health (Hamad, 2009;Kumar, Ajay Kumar, Raghu, & Manjappa, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Stability of vitamin C in broccoli at different storage conditions

Al-Habsi¹,

Suresh

Al-Yhmedi³

et al. 2019

Int. J. Food Stud.

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In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120°C) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120°C. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03×10-8 and 5.65×10-3 s-1 when stored at 5°C and 120°C, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.

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“…In fact, the applications of glass transition in food technology were reviewed in many papers [28,29]. Several studies have reported glass transitions and state diagrams for foods, such as fruits [30][31][32], vegetables [33,34], and meat products [35,36]. Glass transition is an important element to understand and to predict the behavior of foods during processing and storage [29,37].…”

Section: Instant Controlled Pressure Drop (Dic) Dryingmentioning

confidence: 99%

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

Hamoud-Agha¹,

Allaf²

2020

Food Preservation and Waste Exploitation

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Alternative to conventional processes, many innovative techniques have been studied to preserve the nutritional quality and to protect food from deterioration. This chapter represents the principles and the applications of the instant controlled pressure drop (DIC) process in food drying and decontamination. This process is considered as a highly appropriate HTST-type treatment induced by subjecting the material to saturated steam, during a short time, followed by an instant pressure drop leading to auto evaporation of water, product texturing, and cooling. This effect results in improved drying of foods and in killing of the vegetative bacteria and/or spores with no impact on thermosensitive molecules or on the product quality. A wide range of foods and pharmaceutical products were effectively treated by DIC technology at both laboratory and industrial scales.

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Thermal characteristics and state diagram of freeze-dried broccoli: Freezing curve, maximal-freeze-concentration condition, glass line and solids-melting

Cited by 27 publications

References 39 publications

New food ingredients from broccoli by‐products: physical, chemical and technological properties

New food ingredients from broccoli by‐products: physical, chemical and technological properties

Stability of vitamin C in broccoli at different storage conditions

Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

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