Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature

This is an Author's Accepted Manuscript of an article published in Ronaldo E. Mello, Alessia Fontana, Antonio Mulet, Jefferson Luiz, G. Correa & Juan A. Cárcel (2020) Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature, Drying Technology, 38:1-2, 259-267, DOI: 10.1080/07373937.2019.1645685 [copyright Taylor & Francis], available online at: http://www.tandfonline.com/10.1080/07373937.2019.1645685[EN] Atmospheric freeze-drying (AFD) at -10 degrees C and moderate temperature convective drying (MTD) at 50 degrees C without and with ultrasound application (20.5 kW/m(3)) were carried out. Alcohol insoluble residue (AIR) and its swelling capacity (SC), water retention capacity (WRC) and fat retention capacity (FRC) were measured in the dried product. Ultrasound significantly shortened the drying time in both processes, the intensification effect being more significant in atmospheric freeze-drying (57% and 27% reduction in atmospheric freeze-drying and convective drying, respectively). As regards AIR and WRC, no effect was observed of either the drying temperature or ultrasound application. On the contrary, SC was significantly lower in AFD samples. The FRC of MTD samples was similar to that of the fresh ones and higher than the values obtained for atmospheric freeze-dried samples. Therefore, convective drying at moderate temperature preserved the AIR properties better than atmospheric freeze-drying.The authors acknowledge the financial support of INIA-ERDF through project RTA2015-00060-C04-02. We are also grateful for the economic support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (Capes)- Finance Code 001, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) and Fundacao de Amparo a Pesquisa de Minas Gerais (FAPEMIG).Mello, RE.; Fontana, A.; Mulet Pons, A.; Correa, J.; Carcel, JA. (2020). Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature. Drying Technology. 38(1-2):259-267. https://doi.org/10.1080/07373937.2019.1645685S259267381-2Freire, F. B., Atxutegi, A., Freire, F. B., Freire, J. T., Aguado, R., & Olazar, M. (2016). An adaptive lumped parameter cascade model for orange juice solid waste drying in spouted bed. Drying Technology, 35(5), 577-584. doi:10.1080/07373937.2016.1190937Tasirin, S. M., Puspasari, I., Sahalan, A. Z., Mokhtar, M., Ghani, M. K. A., & Yaakob, Z. (2014). 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Peel resistance of adhesive joints with elastomer–carbon black composite as surface sensing membranes

The peel resistance of four adhesives (“J-B Weld” by J-B Weld (adhesive A), 3 M Scotch-Weld DP 125 Gy (adhesive B), Loctite PL Premium (3x) Construction Adhesive (adhesive C), and Henkel Hysol EA9394 (adhesive D)) is investigated for their bonding performance of a styrene‐ethylene/butylene‐styrene– carbon black (SEBS–CB) composite membrane used in structural health monitoring (SHM) applications. Tests are performed on membrane samples bonded on four common structural materials, namely aluminium, steel, concrete, and fiberglass, to obtain the peel resistance of adhesives. Results show that adhesive B has the highest strength for aluminium, steel, and fiberglass substrates, and that adhesive C has the highest strength for the concrete substrate. The performance is also evaluated versus adhesive cost, a critical variable in SHM applications. Here, adhesive C performed best for all substrates. Lastly, membrane residuals resulting from the peel tests are compared. Tests show that Adhesive B resulted in the highest residual percentage for aluminium, while adhesive C performed better for all other substrates. However, membrane residuals for adhesive C do not show a positive correlation with the peel resistance

Volatile Compounds in Citrus Essential Oils: A Comprehensive Review

[EN] The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript, we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the 10 most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange), and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all 10 species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia, and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.This work was supported in part by the European Commission Horizon 2020 program TRADITOM grant 634561 and TomGEM grant 679796 to JR and AG.González-Mas, M.; Rambla Nebot, JL.; López-Gresa, MP.; Blazquez, M.; Granell Richart, A. (2019). Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. Frontiers in Plant Science. 10:1-18. https://doi.org/10.3389/fpls.2019.00012S11810Abreu, I., Da Costa, N. C., van Es, A., Kim, J.-A., Parasar, U., & Poulsen, M. L. (2017). Natural Occurrence of Aldol Condensation Products in Valencia Orange Oil. Journal of Food Science, 82(12), 2805-2815. doi:10.1111/1750-3841.13948Ahmed, M., Arpaia, M. L., & Scora, R. W. (2001). Seasonal Variation in Lemon (Citrus limonL. Burm. f) Leaf and Rind Oil Composition. 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Ultrastructural and histochemical analysis reveals ethylene-induced responses underlying reduced peel collapse in detached citrus fruit

This is the accepted version of the following article: Cajuste, J.; García Breijo, FJ.; Reig Armiñana, J.; Lafuente, M. (2011). Ultrastructural and histochemical analysis reveals ethylene-induced responses underlying reduced peel collapse in detached citrus fruit. Microscopy Research and Technique. 74(1):970-979, which has been published in final form at http://dx.doi.org/10.1002/jemt.20983.Fruits from many citrus cultivars develop depressed areas in the flavedo (outer part of the peel) and albedo (inner part) following detachment. Although ultrastructural analysis may provide important information about multiple plant responses to stresses and external stimuli at the cell and tissue levels, and despite the proved efficacy of ethylene in reducing peel damage in citrus fruit, cytological responses of this horticultural crop to protective ethylene concentrations have not yet been reported. We show that applying high ethylene levels (2 mu L L(-1) for 14 days) causes sublethal stress as it favored the alteration of cuticle, vacuole, middle lamella and primary wall, especially in the albedo cells, but reduced peel collapse in detached mature "Navelate" oranges (C. sinensis, L. Osbeck) held under nonstressful environmental conditions (22 degrees C and 90-95% RH). Ethylene did not induce relevant changes in lignification but favored the deposition of pectic exudates and the release of sugars from degradation of cell polysaccharides including starch, cellulose, and pectins. In contrast, inhibiting ethylene perception by applying 1-methylcyclopropene (1-MCP) reduced these ethylene-related responses and favored degradation of cell membranes and peel damage. The overall results reflect that mature oranges tolerate high ethylene levels that might favor the activation of defense responses involving oxidative-stress related mechanisms and recycling of nutrients and carbon supply to enable cells to sustain respiration and cope with carbon deprivation stress caused by detachment. Microsc. Res. Tech. 74:970-979, 2011. (C) 2011 Wiley-Liss, Inc.Contract grant sponsor: Comision Interministerial de Ciencia y Tecnologia (CICYT), Spain; Contract grant number: AGL2002-1727; Contract grant number: AGL2009-11969; Contract grant sponsor: Conselleria D'Educacio Generalitat Valenciana, Spain; Contract grant number: PROMETEO/2010/010; Contract grant sponsor: SUPERA Programme, MexicoCajuste, J.; García Breijo, FJ.; Reig Armiñana, J.; Lafuente, M. (2011). Ultrastructural and histochemical analysis reveals ethylene-induced responses underlying reduced peel collapse in detached citrus fruit. Microscopy Research and Technique. 74(10):970-979. https://doi.org/10.1002/jemt.20983S9709797410Agustí, M. (2001). Histological and Physiological Characterization of Rind Breakdown of «Navelate» Sweet Orange. Annals of Botany, 88(3), 415-422. doi:10.1006/anbo.2001.1482Alférez, F., Agusti, M., & Zacarı́as, L. (2003). Postharvest rind staining in Navel oranges is aggravated by changes in storage relative humidity: effect on respiration, ethylene production and water potential. Postharvest Biology and Technology, 28(1), 143-152. doi:10.1016/s0925-5214(02)00120-5Alferez, F., Lluch, Y., & Burns, J. K. (2008). Phospholipase A2 and postharvest peel pitting in citrus fruit. Postharvest Biology and Technology, 49(1), 69-76. doi:10.1016/j.postharvbio.2008.01.010ALFEREZ, F., SINGH, S., UMBACH, A. L., HOCKEMA, B., & BURNS, J. K. (2005). Citrus abscission and Arabidopsis plant decline in response to 5-chloro-3-methyl-4-nitro-1H-pyrazole are mediated by lipid signalling. 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Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying

The main aim of this work was to evaluate the effect of high-intensity ultrasound (US) on the drying kinetics of orange peel as well as its influence on the microstructural changes induced during drying. Convective drying kinetics of orange peel slabs were carried out at a relative humidity of 26.5±0.9%, 40 °C and 1 m/s with (AIR+US) and without (AIR) ultrasound application. In order to identify the US effect on water transport, drying kinetics were analyzed by taking the diffusion theory into account. Fresh, AIR and AIR+US dried samples were analyzed using Cryo-Scanning Electron Microscopy. Results showed that the drying kinetics of orange peel were significantly improved by US application, which involved a significant (p<0.05) improvement of mass transfer coefficient and effective moisture diffusivity. The effects on mass transfer properties were confirmed with microstructural observations. In the cuticle surface of flavedo, the pores were obstructed by the spread of the waxy components, this fact evidencing US effects on the air solid interfaces. Furthermore, the cells of the albedo were disrupted by US, as it created large intercellular air spaces facilitating water transfer through the tissue.The authors would like to acknowledge the financial support of MICINN and CEE (European Regional Development Fund) from projects Ref. DPI2009-14549-C04-04, PSE-060000-2009-003, and FP6-2004-FOOD-23140 HIGHQ RTE.García Pérez, JV.; Ortuño Cases, C.; Puig Gómez, CA.; Cárcel Carrión, JA.; Pérez Munuera, IM. (2012). Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying. Food and Bioprocess Technology. 5(6):2256-2265. https://doi.org/10.1007/s11947-011-0645-0S2256226556Alandes, L., Perez-Munuera, I., Llorca, E., Quiles, A., & Hernando, I. (2009). 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Mass transfer coefficients for the drying of pumpkin (Cucurbita moschata) and dried product quality. Food and Bioprocess Technology. doi: 10.1007/s11947-009-0275 , in press.Khalloufi, S., Almeida-Rivera, C., & Bongers, P. (2009). A theoretical model and its experimental validation to predict the porosity as a function of shrinkage and collapse phenomena during drying. Food Research International, 42(8), 1122–1130.Larrauri, J. A., Rupérez, P., Bravo, L., & Saura-Calixto, F. (1996). High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity. Food Research International, 29(8), 757–762.Mujumdar, A. S., & Law, C. L. (2010). Drying technology: trends and applications in postharvest processing. Food and Bioprocess Technology, 3(6), 843–852.Mulet, A., Blasco, M., García-Reverter, J., & Garcia-Perez, J. V. (2005). Drying kinetics of Curcuma longa rhizomes. Journal of Food Science, 7(5), 318–323.Oliveira, F. I. P., Gallao, M. I., Rodrigues, S., Fernandes, F.A.N. (2010). Dehydration of malay apple (Syzygium malaccense L.) using ultrasound as a pretreatment. Food and Bioprocess Technology. doi: 10.1007/s11947-010-0351-3 , in press.Ortuño, C., Perez-Munuera, I., Puig, A., Riera, E., & Garcia-Perez, J.V. (2010). Influence of power ultrasound application on mass transport and microstructure of orange peel during hot air drying. Physics Procedia, 3, 153–159.Perry, R. H. & Chilton, C. H. (1973). Chemical Engineers’ Handbook. McGraw Hill (5th ed.), New York, US.Ruiz-López, I. I., Castillo-Zamudio, R. I., Salgado-Cervantes, M. A., Rodríguez-Jimenes, G. C., & García-Alvarado, M. A. (2010). Mass transfer modelling during osmotic dehydration of hexahedral pineapple slices in limited volume solutions. Food and Bioprocess Technology, 3(3), 427–433.Salvador, A., Salvador, L., Besada, C., Larrea, V., Hernando, I., & Perez-Munuera, I. (2008). Reduced effectiveness of the treatment for removing astringency in persimmon fruit when stored at 15 °C: Physiological and microstructural study. Postharvest Biology and Technology, 49(3), 340–347.Sanchez, E. S., Simal, S., Femenía, A., Benedito, J., & Roselló, C. (2001). Effect of acoustic brining on lipolysis and on sensory characteristics of Mahon cheese. Journal of Food Science, 66(6), 892–896.Sanchez, E. S., Simal, S., Femenía, A., Llul, P., & Roselló, C. (2001). Proteolysis of Mahon cheese as affected by acoustic-assited brining. European Food Research and Technology, 212(2), 147–152.Sharma, A., & Gupta, M. N. (2006). Ultrasonic pre-irradiation effect upon aqueous enzymatic oil extraction from almond and apricot seeds. Ultrasonics Sonochemistry, 13(6), 529–534.Simal, S., Rosello, C., & Mulet, A. (1998). Modelling of air drying in regular shaped bodies. Trends in Chemical Engineering, 4(4), 171–180.Simal, S., Femenia, A., & Garcia-Pascual, P. (2003). Simulation of the drying curves of a meat-based product: effect of the external resistance to mass transfer. Journal of Food Engineering, 58(2), 193–199.Singh, R. P., & Heldman, D. R. (2001). Introduction to Food Engineering. Academic Press (3rd ed.): San Diego.Toma, M., Vinatoru, M., Paniwnyk, L., & Mason, T. J. (2001). Investigation of the effects of ultrasound on vegetal tissues during solvent extraction. Ultrasonics Sonochemistry, 8(2), 137–142

Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee

[EN] Drying is one of the most cost-effective methods of worthwhile by-product valorisation. This study had two main objectives. The first was to determine the effect of hot air drying (HAD) combined with microwave (MW) irradiation on the treatment kinetics and the macrostructural and microstructural properties of the dried product. The second aim was to develop engineering tools to predict the extent of dehydration. Drying was performed using hot air at 55 A degrees C and the combined (HAD + MW) treatment at different power intensities (2, 4, and 6 W/g). After 5, 15, 40, 60, and 120 min, the mass, surface, volume, water activity and moisture were measured in fresh and dried samples. Sorption isotherms were obtained and fitted to the GAB model, with high correlation coefficients. The macroscopic and microscopic analyses showed shrinkage and swelling in the peel tissue caused by the MW treatment. The HAD + MW methods not only resulted in increased moisture reduction but also induced microstructural changes that generated higher sorption capacity.The authors would like to thank the Basque Government for the financial support of the project (LasaiFood). They also acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R. This paper is contribution no. 777 from AZTI (Food Research Division). The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of Cryo-SEM.Talens Vila, C.; Castro Giraldez, M.; Fito Suñer, PJ. (2018). Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee. Food and Bioprocess Technology. 11(4):723-734. https://doi.org/10.1007/s11947-017-2041-xS723734114Al-Muhtaseb, A. H., McMinn, W. A. M., & Magee, T. R. A. (2002). Moisture sorption isotherm characteristics of food products: a review. Food and Bioproducts Processing, 80(2), 118–128. https://doi.org/10.1205/09603080252938753 .Andrade, R. D., Lemus, R., & Pérez, C. E. (2011). Models of sorption isotherms for food: uses and limitations. Vitae, 18(3), 325–334.Bejar, A. K., Ghanem, N., Mihoubi, D., Kechaou, N., & Mihoubi, N. B. (2011). Effect of infrared drying on drying kinetics, color, total phenols and water and oil holding capacities of orange (Citrus sinensis) peel and leaves. International Journal of Food Engineering, 7(5). https://doi.org/10.2202/1556-3758.2222 .Bergese, P. (2006). Specific heat, polarization and heat conduction in microwave heating systems: a nonequilibrium thermodynamic point of view. Acta Materialia, 54(7), 1843–1849. https://doi.org/10.1016/j.actamat.2005.11.042 .Castro-Giráldez, M., Fito, P. J., Chenoll, C., & Fito, P. (2010). Development of a dielectric spectroscopy technique for the determination of apple (Granny Smith) maturity. Innovative Food Science & Emerging Technologies, 11(4), 749–754. https://doi.org/10.1016/j.ifset.2010.08.002 .Castro-Giráldez, M., Fito, P. J., Dalla Rosa, M., & Fito, P. (2011a). Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward). Innovative Food Science & Emerging Technologies, 12(4), 623–627. https://doi.org/10.1016/j.ifset.2011.06.013 .Castro-Giráldez, M., Fito, P. J., & Fito, P. (2011b). Application of microwaves dielectric spectroscopy for controlling long time osmotic dehydration of parenchymatic apple tissue. Journal of Food Engineering, 104(2), 227–233. https://doi.org/10.1016/j.jfoodeng.2010.10.034 .Demirel, Y., & Sandler, S. I. (2001). Linear-nonequilibrium thermodynamics theory for coupled heat and mass transport. International Journal of Heat and Mass Transfer, 44(13), 2439–2451. https://doi.org/10.1016/S0017-9310(00)00291-X .Edrisi Sormoli, M., & Langrish, T. A. G. (2015). Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder. LWT—Food Science and Technology, 62(1, part 2), 875–882. https://doi.org/10.1016/j.lwt.2014.09.064 .Fava, F., Zanaroli, G., Vannini, L., Guerzoni, E., Bordoni, A., Viaggi, D., Robertson, J., Waldron, K., Bald, C., Esturo, A., Talens, C., Tueros, I., Cebrián, M., Sebők, A., Kuti, T., Broeze, J., Macias, M., & Brendle, H. G. (2013). New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU). New Biotechnology, 30(6), 647–655. https://doi.org/10.1016/j.nbt.2013.05.001 .Fernández-López, J., Sendra-Nadal, E., Navarro, C., Sayas, E., Viuda-Martos, M., & Alvarez, J. A. P. (2009). Storage stability of a high dietary fibre powder from orange by-products. International Journal of Food Science and Technology, 44(4), 748–756. https://doi.org/10.1111/j.1365-2621.2008.01892.x .Ghanem, N., Mihoubi, D., Kechaou, N., & Mihoubi, N. B. (2012). Microwave dehydration of three citrus peel cultivars: effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crops and Products, 40, 167–177. https://doi.org/10.1016/j.indcrop.2012.03.009 .Gómez, A., López, R., Esturo, A., Bald, C., Tueros, I., Talens, C., & Raynaud, C. (2015). From waste products to raw materials for the development of new foods. Proceedings of the Institution of Civil Engineers: Waste and Resource Management, 168(2), 55–62. https://doi.org/10.1680/warm.13.00038 .Hossain, M. D., Bala, B. K., Hossain, M. A., & Mondol, M. R. A. (2001). Sorption isotherms and heat of sorption of pineapple. Journal of Food Engineering, 48(2), 103–107. https://doi.org/10.1016/s0260-8774(00)00132-1 .Igual, M., Contreras, C., & Martinez-Navarrete, N. (2010). Non-conventional techniques to obtain grapefruit jam. Innovative Food Science & Emerging Technologies, 11(2), 335–341. https://doi.org/10.1016/j.ifset.2010.01.009 .Kowalski, S. J., Rajewska, K., & Rybicki, A. (2005). Stresses generated during convective and microwave drying. Drying Technology, 23(9–11), 1875–1893. https://doi.org/10.1080/07373930500210226 .Labuza, T. P., & Altunakar, B. (2007). Water activity prediction and moisture sorption isotherms. In G. V. Barbosa-Cánovas, A. J. Fontana, S. J. Schmidt, & T. P. Labuza (Eds.), Water Activity in Foods: Fundamentals and Applications (Vol. 109–154). Iowa: IFT Press and Blackwell Publishing. https://doi.org/10.1002/9780470376454.ch5 .Larrauri, J. A. (1999). New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends in Food Science & Technology, 10(1), 3–8. https://doi.org/10.1016/S0924-2244(99)00016-3 .Martín, M. E., Martínez-Navarrete, N., Chiralt, A., & Fito, P. (2003). Diseño y construcción de una instalación experimental para el estudio de la cinética de secado combinado por aire caliente y microondas. Alimentación Equipos y Tecnología, 22(181), 101–107.Quirijns, E. J., van Boxtel, A. J. B., van Loon, W. K. P., & van Straten, G. (2005). Sorption isotherms, GAB parameters and isosteric heat of sorption. Journal of the Science of Food and Agriculture, 85(11), 1805–1814. https://doi.org/10.1002/jsfa.2140 .Rizvi, S. S. H., & Benado, A. L. (1984). Thermodynamic properties of dehydrated foods. Food Technology, 38(3), 83–92.Robertson, J. A., de Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J.-F. (2000). Hydration properties of dietary fibre and resistant starch: a European collaborative study. Lebensmittel-Wissenschaft und -Technologie, 33(2), 72–79. https://doi.org/10.1006/fstl.1999.0595 .Schieber, A., Stintzing, F. C., & Carle, R. (2001). By-products of plant food processing as a source of functional compounds—recent developments. Trends in Food Science & Technology, 12(11), 401−+.Schiffmann, R. (2001). Microwave processes for the food industry. In A. Datta & R. Anantheswaran (Eds.), Handbook of microwave Technology for Food Applications (pp. 299–352). New York: Marcel Dekker.Talens, C., Castro-Giráldez, M., & Fito, P. J. (2016a). A thermodynamic model for hot-air microwave drying of orange peel. Journal of Food Engineering, 175, 33–42. https://doi.org/10.1016/j.jfoodeng.2015.12.001 .Talens, C., Castro-Giráldez, M., & Fito, P. J. (2016b). Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy. LWT - Food Science and Technology, 66, 622–628. https://doi.org/10.1016/j.lwt.2015.11.015 .Talens, C., Arboleya, J. C., Castro-Giraldez, M., & Fito, P. J. (2017). Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT - Food Science and Technology, 77, 110–118. https://doi.org/10.1016/j.lwt.2016.11.036 .Traffano-Schiffo, M. V., Castro-Giráldez, M., Fito, P. J., & Balaguer, N. (2014). Thermodynamic model of meat drying by infrared thermography. Journal of Food Engineering, 128, 103–110. https://doi.org/10.1016/j.jfoodeng.2013.12.024 .Traffano-Schiffo, M. V., Castro-Giráldez, M., Colom, R. J., & Fito, P. J. (2015). Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering, 166, 285–290. https://doi.org/10.1016/j.jfoodeng.2015.06.030 .van den Berg, C., & Bruin, S. (1981). Water activity and its estimation in food systems—theoretical aspects. In L. B. Rockland & G. F. Stewart (Eds.), Water Activity: Influences on Food Quality (pp. 1–61). New York: Academic Press. https://doi.org/10.1016/B978-0-12-591350-8.50007-3 .Waldron, K. W. (2009). Part III exploitation of co-products as food and feed ingredients. In K. W. Waldron (Ed.), Handbook of waste management and co-product recovery in food processing (pp. 255–265). UK: Elsevier Science. https://doi.org/10.1533/9781845697051 .Yan, Z., Sousa-Gallagher, M. J., & Oliveira, F. A. R. (2008). Sorption isotherms and moisture sorption hysteresis of intermediate moisture content banana. Journal of Food Engineering, 86(3), 342–348. https://doi.org/10.1016/j.jfoodeng.2007.10.009

The effect of cellulose nanocrystals on latex and adhesive properties in emulsion- based polymer nanocomposites

Pressure sensitive adhesives (PSAs) adhere quickly and firmly to surfaces with the application of light pressure, and can be removed without leaving a residue. Their mechanical performance is measured by tack, peel strength and shear strength. A balanced combination between the three mechanical performance measurements depends on the specific end-use application and is challenging to achieve. This is particularly so when replacing solvent-based technologies with more sustainable, water-based (i.e., emulsion polymerization) technologies. PSAs synthesized using emulsion polymerization tend to have a lower shear strength due to poor gel network formation. As a result, conventional emulsion-based PSAs suffer from the inability to increase certain adhesive properties (e.g., tack and peel strength) while simultaneously increasing shear strength. Nanomaterials are often used in polymer composites to improve polymer properties (e.g., tensile strength). They are particularly effective in low quantities (e.g., \u3c2 \u3ewt.%) because of their high surface area. Cellulose nanocrystals (CNCs) are a “green alternative” to common nanomaterials and are isolated from natural cellulose. CNCs have been used more commonly, in the past, as rheological modifiers and interface stabilizers.[1] Because CNCs form colloidally stable dispersions in water, they can be incorporated/processed in water-based systems, eliminating the need for organic solvents.[2] The most common method to produce CNCs is through acid hydrolysis with sulfuric acid; this process preferentially degrades the disordered cellulose regions and leaves behind the crystalline CNCs with grafted anionic sulfate half ester groups.[1] The resulting nanoparticles are whisker-shaped and have a high aspect ratio.[3] CNCs provide composite material reinforcement in the range of other nanomaterials. In the past, CNCs have been blended with polymers and significant strength improvements were noted.[4] Our studies demonstrate how to incorporate CNCs in a nanocomposite using an in situ semi-batch emulsion polymerization protocol.[5] PSA nanocomposite films were generated for a broad variety of copolymer systems including monomers such as iso-butyl acrylate, n-butyl acrylate, 2-ethyl hexyl acrylate, methyl methacrylate, styrene and vinyl acetate. In all cases, the monomer composition of the reaction formulations was manipulated to achieve a suitable range of polymer glass transition temperatures. CNC loadings were varied from 0 to 0.5 to 1 wt.% (based on monomer weight). The addition of CNC was shown to significantly and simultaneously increase tack, peel strength, and shear strength.[6] References [1] Dufresne, A., Nanocellulose, De Gruyter, Saint Martin D’Heres Cedex, France 2012. [2] Flauzino Neto, W. P., Mariano, M., da Silva, I. S. V., Silvério, H. A., Putaux, J.-L., Otaguro, H., Pasquini, D., Dufresne, A., Carbohydr. Polym. 2016, 153, 143. [3] Moon, R. J., Martini, A., Nairn, J., Simonsen, J., Youngblood, J., Chem. Soc. Rev., 2011, 40, 3941. [4] Rajisha, K. R., Maria, H. J., Pothan, L. A., Ahmad, Z., Thomas, S., Int. J. Biol. Macromol., 2014, 67, 147. [5] Dastjerdi, Z., Cranston, E. D., Dubé, M. A., Macromol. React. Eng., 2018, in press. [6] Dastjerdi, Z., Cranston, E. D., Dubé, M. A., Int. J. Adh. Adh. 2018, 81, 36-42

Use of tannins to enhance the functional properties of protein based films.

[EN] In this study, three tannins from different sources have been used (from white peel grape (W), red peel grape (R) and from oak bark (O)) to obtain active films based on proteins (caseinate and gelatin) on the basis of their natural origin and potential antioxidant and antimicrobial activity. Films were obtained in two different ways: monolayer films, by homogeneously blending the tannins with the proteins and bilayer films, by coating the previously obtained protein film with the different tannin solutions. The microstructural, physicochemical characterisation as well as the antioxidant and antimicrobial activities of the films were analysed. The interactions developed between tannins and protein matrices determined the physico-chemical properties of the films. Significant changes were only observed in tannin-caseinate films, due to the establishment of hydrogen bonding and hydrophobic interactions, especially when using the tannin with the greatest phenolic content (W). Thus, the W tannin caseinate based films turned thicker, with markedly improved (p 3.0.co;2-uSánchez-González, L., González-Martínez, C., Chiralt, A., & Cháfer, M. (2010). Physical and antimicrobial properties of chitosan–tea tree essential oil composite films. Journal of Food Engineering, 98(4), 443-452. doi:10.1016/j.jfoodeng.2010.01.026Sánchez-Moreno, C., Larrauri, J. A., & Saura-Calixto, F. (1998). A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, 76(2), 270-276. doi:10.1002/(sici)1097-0010(199802)76:23.0.co;2-9Sanyang, M. L., Sapuan, S. M., Jawaid, M., Ishak, M. R., & Sahari, J. (2016). Development and characterization of sugar palm starch and poly(lactic acid) bilayer films. Carbohydrate Polymers, 146, 36-45. doi:10.1016/j.carbpol.2016.03.051Taguri, T., Tanaka, T., & Kouno, I. (2004). Antimicrobial Activity of 10 Different Plant Polyphenols against Bacteria Causing Food-Borne Disease. Biological and Pharmaceutical Bulletin, 27(12), 1965-1969. doi:10.1248/bpb.27.1965Tournour, H. H., Segundo, M. A., Magalhães, L. M., Barreiros, L., Queiroz, J., & Cunha, L. M. (2015). Valorization of grape pomace: Extraction of bioactive phenolics with antioxidant properties. Industrial Crops and Products, 74, 397-406. doi:10.1016/j.indcrop.2015.05.055Tsali, A., & Goula, A. M. (2018). Valorization of grape pomace: Encapsulation and storage stability of its phenolic extract. Powder Technology, 340, 194-207. doi:10.1016/j.powtec.2018.09.011Utama, I. M. S., Wills, R. B. H., Ben-yehoshua Shimshon, & Kuek, C. (2002). In Vitro Efficacy of Plant Volatiles for Inhibiting the Growth of Fruit and Vegetable Decay Microorganisms. Journal of Agricultural and Food Chemistry, 50(22), 6371-6377. doi:10.1021/jf020484dVon Staszewski, M., Pilosof, A. M. R., & Jagus, R. J. (2011). Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins. Food Chemistry, 125(1), 186-192. doi:10.1016/j.foodchem.2010.08.05

Physicochemical properties of pectin from Malus domestica 'Falticeni' apple pomace as affected by non-conventional extraction techniques

[EN] Six non-conventional techniques (microwave-assisted extraction, ultrasound-assisted extraction, enzyme-assisted extraction - with cellulase and Celluclast 1.5L, ultrasound-assisted extraction - heating treatment, and enzyme-assisted extraction - ultrasound treatment) and conventional citric acid extraction were applied to extract pectin from Malus domestica 'Falticeni' apple pomace, and were compared in terms of extraction yields and physicochemical properties of the pectins. Microwave extraction led to the highest extraction yield and the lowest pectin recovery was found for the extraction with Celluclast 1.5L. Pectin samples obtained by microwave extraction showed color parameters comparable to commercial apple and citrus pectin, and had high galacturonic acid content, increased equivalent weight and high degree of esterification and molecular weight. High galacturonic acid content, molecular weight and degree of esterification were also found for pectin extracted by ultrasonication. On the opposite side, enzymatically extracted pectins had high equivalent weight, but lower degree of esterification that classified pectin extracted with cellulase as low-methoxylated pectin. Pectins obtained by ultrasound-assisted extraction - heating treatment and microwave extraction showed thermal properties that were similar to that of commercial pectins. The rheological characterization of pectin samples highlighted the high viscosities of solutions prepared with pectin from the ultrasound- and microwave-assisted extractions, which were correlated with their molecular weight and galacturonic acid content.This work was supported from contract no. 18PFE/16.10.2018 funded by Ministry of Research and Innovation of Romania within Program 1 - Development of national research and development system, Subprogram 1.2 - Institutional Performance -RDI excellence funding projects. The author Mircea Oroian also acknowledge for the financial support of the Romania National Council for Higher Education Funding, CNFIS, project number CNFIS-FDI-2019-0600.Dranca, F.; Vargas, M.; Oroian, M. (2020). Physicochemical properties of pectin from Malus domestica 'Falticeni' apple pomace as affected by non-conventional extraction techniques. Food Hydrocolloids. 100:1-14. https://doi.org/10.1016/j.foodhyd.2019.105383S114100Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Hu, B., Lei, S., … Zeng, X. (2013). Effect of ultrasound on different quality parameters of apple juice. Ultrasonics Sonochemistry, 20(5), 1182-1187. doi:10.1016/j.ultsonch.2013.02.010Alba, K., Laws, A. P., & Kontogiorgos, V. (2015). Isolation and characterization of acetylated LM-pectins extracted from okra pods. Food Hydrocolloids, 43, 726-735. doi:10.1016/j.foodhyd.2014.08.003Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A., & Mohtashamy, M. (2011). Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification, 50(11-12), 1237-1243. doi:10.1016/j.cep.2011.08.002Barbieri, S. F., da Costa Amaral, S., Ruthes, A. C., de Oliveira Petkowicz, C. L., Kerkhoven, N. C., da Silva, E. R. A., & Silveira, J. L. M. (2019). Pectins from the pulp of gabiroba (Campomanesia xanthocarpa Berg): Structural characterization and rheological behavior. 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Automated systems based on machine vision for inspecting citrus fruits from the field to postharvest - A review

[EN] Computer vision systems are becoming a scientific but also a commercial tool for food quality assessment. In the field, these systems can be used to predict yield, as well as for robotic harvesting or the early detection of potentially dangerous diseases. In postharvest handling, it is mostly used for the automated inspection of the external quality of the fruits and for sorting them into commercial categories at very high speed. More recently, the use of hyperspectral imaging is allowing not only the detection of defects in the skin of the fruits but also their association to certain diseases of particular importance. In the research works that use this technology, wavelengths that play a significant role in detecting some of these dangerous diseases are found, leading to the development of multispectral imaging systems that can be used in industry. This article reviews recent works that use colour and non-standard computer vision systems for the automated inspection of citrus. It explains the different technologies available to acquire the images and their use for the non-destructive inspection of internal and external features of these fruits. Particular attention is paid to inspection for the early detection of some dangerous diseases like citrus canker, black spot, decay or citrus Huanglongbing.This work was supported by the Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) through projects RTA2012-00062-C04-01 and RTA2012-00062-C04-03 with the support of European FEDER funds. The authors would like to thank and acknowledge the contributions that were made by all the students, postdocs, technicians and visiting scholars in the Precision Agriculture Laboratory at the University of Florida and the Computer Vision Laboratory at the Agricultural Engineering Centre of IVIA.Cubero García, S.; Lee, WS.; Aleixos Borrás, MN.; Albert Gil, FE.; Blasco Ivars, J. (2016). 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