Optimization of spray-drying conditions for lulo (Solanum quitoense L.) pulp

The spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180 degrees C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p < 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125 degrees C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5. (C) 2014 Elsevier B.V. All rights reserved.The authors thank the Universidad Politecnica de Valencia for the financial support given throughout the Project ADSIDEO-COOPERACION 2010 "Adaptacion de procesos de secado para favorecer la comercializacion de super frutas de origen colombiano".Igual Ramo, M.; Ramires, S.; Mosquera, LH.; Martínez Navarrete, N. (2014). Optimization of spray-drying conditions for lulo (Solanum quitoense L.) pulp. Powder Technology. 256:233-238. doi:10.1016/j.powtec.2014.02.003S23323825

Black Garlic (Allium sativum) Production: Physical and Chemical Changes During Production

Black garlic is obtained by keeping white garlic under controlled environment at 45-90°C temperature and 50-90% relative humidity until black color is obtained. During production, significant changes occur in physicochemical properties such as color, pH value, dry matter, reducing sugar content and nutritional value due to Maillard and enzymatic reactions. An increase in its antioxidant activity in comparison to white garlic makes it more preferable for health. Time required for producing black garlic, which is between 30 and 90 days, causes high energy consumption and time loss. In this review, scientific studies on physicochemical changes, production technology and applications used to increase production efficiency during black garlic production are summarized. © 2022 Sidas Medya A.S.. All Rights Reserved

Supercritical CO2 extraction of ß-carotene and lycopene from tomato paste waste

PubMed ID: 11087510Lycopene and ß-carotene were extracted from tomato paste waste using supercritical carbon dioxide (SC-CO2). To optimize supercritical fluid extraction (SFE) results for the isolation of lycopene and ß-carotene, a factorial designed experiment was conducted. The factors assessed were the temperature of the extractor (35, 45, 55, and 65 °C), the pressure of the extraction fluid (200, 250, and 300 bar), addition of cosolvent (5, 10, and 15% ethanol), extraction time (1, 2, and 3 h), and CO2 flow rate (2, 4, and 8 kg/h). The total amounts of lycopene and ß-carotene in the tomato paste waste, extracts, and residues were determined by HPLC. A maximum of 53.93% of lycopene was extracted by SC-CO2 in 2 h (CO2 flow rate = 4 kg/h) at 55 °C and 300 bar, with the addition of 5% ethanol as a cosolvent. Half of the initially present ß-carotene was extracted in 2 h (flow rate = 4 kg/h), at 65 °C and 300 bar, also with the addition of 5% ethanol

Disintegration efficiency of pulsed electric field induced effects on onion (Allium cepa L.) tissues as a function of pulse protocol and determination of cell integrity by 1H-NMR relaxometry

PubMed ID: 21535538The influence of electrical pulse protocol parameters on cell rupture of onion tissues was investigated in order to improve fundamental understanding and to enhance the processing of plant tissues with pulsed electric fields (PEFs). The impact of PEF parameters on cell integrity of 20 mm dia, 4-mm thick disks of Don Victor onions (Allium cepa L.) was determined by ion leakage measurements. Electric field strength, pulse width, total pulse duration, and frequency effects were determined in relation to their effects on cell damage as a function of pulse protocol. Electric field strengths up to 500 V/cm increased the damage efficiency but there was no significant difference in efficiency beyond this field strength. Larger pulse widths increased the degree of tissue disintegration at a constant pulse number. Higher PEF efficiency was achieved with shorter pulse widths and a larger number of pulses at a constant total treatment time. Lower frequencies caused a greater degree of disintegration at constant number of pulses. 1H-NMR experiments were performed to determine the proton relaxation components of the PEF-treated onion samples and to obtain cell damage information nondestructively. Paramagnetic ion uptake by the onion sample was used to identify different proton relaxation components. Five different proton relaxation components were observed and changes in the 2 components representing different proton environments showed high correlations with ion leakage results (R2= 0.99), indicating that T2 distributions can be used to obtain information about cell membrane integrity in PEF-treated samples. 1H-NMR proved to be an effective method for nondestructive quantification of cell membrane rupture in onions. © 2010 Institute of Food Technologists®

Effects of microwave and infrared drying on the quality of carrot and garlic

WOS: 000187288500012The effects of microwave and infrared drying on the quality of carrot and garlic were studied and compared with the effects of conventional hot air (tray drier for carrot and fluid bed drier for garlic) drying. The quality of carrot and garlic were evaluated by instrumental and sensory analysis. Rehydration, moisture content, water activity, particle density, bulk density, porosity and colour values were obtained for microwave, infrared and hot-air dried vegetables. In addition, total moisture content versus time was represented by drying rate curves of carrot and garlic samples. Finally, free moisture content versus drying rate were compared for the three different drying methods