RESUMEN
In this study, the potential mechanism of aroma loss in non-smoked bacon due to excessive hot air drying (beyond 24 h) was investigated, focusing on protein conformational changes and the inhibition of heme protein-mediated lipid oxidation by oleic acid. The results showed that prolonged hot-air drying caused a stretching of the myofibrillar protein (MP) conformation in bacon before 36 h, leading to an increase in reactive sulfhydryl groups, surface hydrophobicity, and the exposure of additional hydrophobic sites. Consequently, the binding ability of MP to the eight key aroma compounds (hexanal, 1-octen-3-ol, (E)-2-nonenal, 3-methyl-butanoic acid, 2-undecenal, (E, E)-2,4-decadienal, 2,3-octanedione, and dihydro-5-pentyl-2(3H)-furanone) was enhanced, resulting in their retention. On the other hand, a sustained increase in oleic acid levels has been demonstrated to effectively inhibit heme protein-mediated lipid oxidation and the formation of these key aroma compounds. Using lipidomic techniques, 30 lipid molecules were identified as potential precursors of oleic acid during the bacon drying process. Among these precursors, triglycerides (16:0/18:0/18:1) may be the most significant.
Asunto(s)
Calor , Odorantes , Odorantes/análisis , Desecación/métodos , Productos de la Carne/análisis , Ácido Oléico/química , Manipulación de Alimentos/métodos , Interacciones Hidrofóbicas e Hidrofílicas , Conformación Proteica , Compuestos Orgánicos Volátiles/análisis , Compuestos Orgánicos Volátiles/química , Oxidación-Reducción , Aldehídos/análisis , Aldehídos/químicaRESUMEN
Maturity and drying treatment are important factors affecting the processing characteristics of lotus seeds and its starch. This study aimed to investigate the effect of maturity (from low to high-M-1, M-2, M-3, M-4) on far-infrared drying kinetics of lotus seeds, and on the variation of structure, gelation and digestive properties of lotus seed starch (LSS) before and after drying. As the maturity increased, the drying time reduced from 5.8 to 1.0 h. The reduction of drying time was correlated with the decrease of initial moisture content, the increase of water freedom and the destruction of tissue structure during ripening. The increased maturity and drying process altered the multiscale structure of LSS, including an increase in amylose content, disruption of the short-range structure, and a decrease in relative crystallinity and molecular weight. The viscosity, pasting temperature and enthalpy of LSS decreased during ripening, and drying treatment caused the further decrease. The digestibility of LSS increased during ripening and drying. Lotus seeds at M-4 would be optimal for obtaining shorter drying time, lower pasting temperature and enthalpy, and higher digestibility. This study provided theoretical guidance for achieving effective drying process and screening LSS with suitable processing properties through maturity sorting.
Asunto(s)
Lotus , Semillas , Almidón , Semillas/química , Lotus/química , Almidón/química , Desecación/métodos , Viscosidad , Amilosa/química , Peso Molecular , Digestión , Geles/química , Agua/química , Temperatura , Estructura MolecularRESUMEN
Water-saving and drought-resistant rice (WDR) coupled with alternate wetting and drying irrigation (AWDI) possesses a high photosynthetic potential due to higher mesophyll conductance (gm) under drought conditions. However, the physiological and structural contributions to the gm of leaves and their mechanisms in WDR under AWDI are still unclear. In this study, WDR (Hanyou 73) and drought-sensitive rice (Huiliangyou 898) were selected as materials. Three irrigation patterns were established from transplanting to the heading stage, including conventional flooding irrigation (W1), moderate AWDI (W2), and severe AWDI (W3). A severe drought with a soil water potential of -50 kPa was applied for a week at the heading stage across all treatments and cultivars. The results revealed that severe drought reduced gas exchange parameters and gm but enhanced antioxidant enzyme activities and malondialdehyde content in the three treatments and both cultivars. The maximal photosynthetic rate (Amax) of HY73 in the W2 treatment was greater than that in the other combinations of cultivars and irrigation patterns. The contribution of leaf structure (54%) to gm (gm-S, structural gm) was higher than that of leaf physiology (46%) to gm (gm-P, physiological gm) in the W2 treatment of Hanyou 73. Additionally, gm-S was significantly and linearly positively correlated with gm under severe drought. Moreover, both the initial and apparent quantum efficiencies were significantly and positively with gm in rice plants (p < 0.05). These results suggest that the improvements in photosynthesis and yield in the WDR combined with moderate AWDI can mainly be attributed to the enhancement of gm-S under severe drought conditions. Quantum efficiency may be a potential factor in regulating photosynthesis by cooperating with the gm of rice plants under severe drought conditions.
Asunto(s)
Riego Agrícola , Sequías , Células del Mesófilo , Oryza , Fotosíntesis , Hojas de la Planta , Agua , Oryza/fisiología , Agua/metabolismo , Riego Agrícola/métodos , Fotosíntesis/fisiología , Células del Mesófilo/fisiología , Hojas de la Planta/fisiología , Transpiración de Plantas/fisiología , Desecación/métodosRESUMEN
Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 °C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 °C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids.
Asunto(s)
Capsicum , Manipulación de Alimentos , Capsicum/química , Manipulación de Alimentos/métodos , Ácidos Grasos/análisis , Fenoles/análisis , Desecación/métodos , Gusto , Valor Nutritivo , Capsaicina/análisisRESUMEN
The effect of different methods of drying celery root enriched with beet juice by vacuum impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze drying was carried out. Compared to dried indigenous celery, dry impregnated tissue was characterized by lower values of dry matter, L* and b* color parameters, as well as higher values of water activity, density and a* color parameter. In addition, VI reduced the drying time. Forty Volatile Organic Compounds (VOCs) were found in celery, while fifty-one VOCs were found in the profile of celery with beetroot juice. The innovative method of vacuum impregnation made it possible to produce a new type of product with changed properties and a variable VOCs profile. The best fit of the drying process kinetics was achieved by using the logistic model. Increasing the temperature during convection drying resulted in shorter drying time, increased values of dry matter, reduced the water activity value and altered VOCs.
Asunto(s)
Apium , Beta vulgaris , Desecación , Compuestos Orgánicos Volátiles , Compuestos Orgánicos Volátiles/química , Compuestos Orgánicos Volátiles/análisis , Beta vulgaris/química , Cinética , Desecación/métodos , Apium/química , Jugos de Frutas y Vegetales/análisis , Raíces de Plantas/química , Liofilización/métodos , Agua/químicaRESUMEN
Understanding the mechanisms that regulate plant root growth under soil drying is an important challenge in root biology. We observed that moderate soil drying promotes wheat root growth. To understand whether metabolic and hormonic changes are involved in this regulation, we performed transcriptome sequencing on wheat roots under well-watered and moderate soil drying conditions. The genes upregulated in wheat roots under soil drying were mainly involved in starch and sucrose metabolism and benzoxazinoid biosynthesis. Various plant hormone-related genes were differentially expressed during soil drying. Quantification of the plant hormones under these conditions showed that the concentrations of abscisic acid (ABA), cis-zeatin (CZ), and indole-3-acetic acid (IAA) significantly increased during soil drying, whereas the concentrations of salicylic (SA), jasmonic (JA), and glycosylated salicylic (SAG) acids significantly decreased. Correlation analysis of total root length and phytohormones indicated that CZ, ABA, and IAA are positively associated with wheat root length. These results suggest that changes in metabolic pathways and plant hormones caused by moderate soil drying help wheat roots grow into deeper soil layers.
Asunto(s)
Regulación de la Expresión Génica de las Plantas , Reguladores del Crecimiento de las Plantas , Raíces de Plantas , Suelo , Transcriptoma , Triticum , Triticum/metabolismo , Triticum/crecimiento & desarrollo , Triticum/genética , Raíces de Plantas/crecimiento & desarrollo , Raíces de Plantas/metabolismo , Raíces de Plantas/genética , Reguladores del Crecimiento de las Plantas/metabolismo , Suelo/química , Ácidos Indolacéticos/metabolismo , Ácido Abscísico/metabolismo , Perfilación de la Expresión Génica/métodos , DesecaciónRESUMEN
Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated significant potential in improving energy efficiency and product quality in the drying of foods and agricultural products. The current work provides a comprehensive analysis of the latest advancements in PVD technology, including its historical development, fundamental principles, and mechanistic aspects. The impact of periodic pulsed pressure changes between vacuum and atmospheric pressure on heat and moisture transfer, as well as structural changes in foods at micro- and macro-scales, is thoroughly discussed. The article also highlights the influential drying parameters, the integration of novel auxiliary heaters, and the applications of PVD across various fruits, vegetables, and herbs. Furthermore, the review examines the current status and needs for mathematical modeling of PVD processes, identifying key challenges, research opportunities, and future trends for industrial application. The findings suggest that PVD not only enhances drying efficiency and reduces energy consumption but also preserves the nutritional value, color, and texture of dried products better than traditional methods. Future research should focus on optimizing process parameters and integrating advanced control systems to further improve the scalability and applicability of PVD technology in the food industry.
Asunto(s)
Desecación , Frutas , Verduras , Verduras/química , Vacio , Frutas/química , Desecación/métodos , Conservación de Alimentos/métodos , Manipulación de Alimentos/métodosRESUMEN
BACK GROUND: The sample collection and preservation before transportation to a Forensic Science Laboratory in a medicolegal case in India is a crucial step in establishing a link between accused, victim, crime scene and the weapon. This paper discusses pioneering advancement in health technology-a state-of-the-art sample dryer developed to preserve biological samples during Forensic investigations. This unique design has been officially registered with the design office in India as a copy right. AIMS AND OBJECTIVES: The primary goal of the sample dryer is to augment the preservation of biological evidence by removing moisture content through air drying before packaging, sealing and its transportation to a Forensic Science Laboratory. MATERIAL AND METHODS: The process of air drying of biological samples by variety of experiments conducted in sample's dryer designed for the purpose which employs a range of air movement techniques including horizontal, vertical, and circular laminar flows to swiftly extract moisture from the samples. The drying duration for each experimental sample was documented upon manual confirmation of complete drying. RESULTS: The results were extraordinary, showcasing that the sample's dryer reduced the drying time drastically by up to 27 times lesser in comparison to conventional methods for identical samples. The diverse airflow patterns generated by the sample dryer unequivocally demonstrated it's utility in achieving superior sample preservation through efficient air drying. CONCLUSION: Given the exceptional outcomes observed in the experimental phase, the authors strongly advocate for the widespread adoption of this innovative sample's dryer equipment to ensure effective air drying of biological samples and their efficient sample preservation to enable successful forensic analysis as expected.
Asunto(s)
Desecación , Manejo de Especímenes , Humanos , Manejo de Especímenes/métodos , Manejo de Especímenes/instrumentación , Diseño de Equipo , Animales , Ciencias Forenses/métodosRESUMEN
Lakes are indispensable to ecological balance, supporting biodiversity and human welfare. Despite their importance, lakes around the globe are diminishing at an alarming rate, presenting substantial environmental challenges exacerbated by climate variability and human-induced pressures, such as unsustainable land management and excessive water withdrawals. This study offers an extensive analysis of the desiccation phenomena affecting major lakes on the Iranian plateau, dissecting the complex interplay of contributing factors. We examine meteorological, hydrological, and agricultural drought conditions using indices like SPI, SDI, and SPEI to gain nuanced insights into drought dynamics. This study sheds light on the factors that contribute to the drying up of lakes and quantifies the impact of anthropogenic and climatic drivers on this phenomenon. The findings indicate that the area of all lakes has declined dramatically after the change point, ranging from 51% in the Urmia Lake to an impressive rate (i.e. 100%) in Southern Hamun. Despite the stable rate of meteorological droughts (increasing in temperature by about 1 °C since the 90s and stable precipitation patterns across most basins), the research highlights the ongoing struggle against severe hydrological and agricultural drought conditions. The study delineates the predominant role of anthropogenic activities in the diminishing lake inflows and the consequential drying of the lake, accounting for approximately 100 % in five of the seven lakes.
Asunto(s)
Lagos , Irán , Clima , Humanos , Sequías , Desecación , Cambio Climático , AgriculturaRESUMEN
The study aims to assess the impact of oven-drying and decontamination on crude protein concentration and in vitro crude protein digestibility of yellow mealworms. Two kilograms of 12-wk-old mealworm larvae were subjected to freezing prior to the drying process. Approximately 1.5 kg of mealworm larvae were divided into 3 groups and exposed to oven-drying at temperatures of 50 °C for 36 h, 60 °C, and 70 °C for 24 h each. At intervals of 2 h, sets of 3 replicates were withdrawn to record water loss. Consistent weight stabilization was observed at 36 h for 50 °C (T50), 18 h for 60 °C (T60), and 14 h for 70 °C (T70). The remaining 0.5 kg of mealworm larvae was divided and dried under treatments T50, T60, and T70. Each treatment was then split into 2 portions, with one portion subjected to 90 °C for 15 min (denoted as T50-90, T60-90, T70-90) to eliminate microbial contamination. The 6 treatments were then used to determine concentrations of dry matter, crude ash, crude protein, pre-caecal protein digestibility, and dry matter residues after neutral detergent fiber, acid detergent fiber, and acid detergent lignin treatments. No interaction was observed between drying and decontamination treatments (Pâ >â 0.17). Pre-caecal crude protein digestibility increased with decreasing temperature (T50: 58% crude protein; T60: 51% crude protein; T70: 50% crude protein). Therefore, lower temperatures for longer times preserve crude protein digestibility. These findings are crucial for understanding how drying temperature and time impact protein bioavailability.
Asunto(s)
Digestión , Larva , Tenebrio , Animales , Tenebrio/química , Tenebrio/metabolismo , Larva/crecimiento & desarrollo , Desecación , Alimentación Animal/análisis , Descontaminación/métodos , Proteínas en la Dieta/metabolismo , Proteínas en la Dieta/análisis , Proteínas de Insectos/metabolismo , CalorRESUMEN
This study investigates the desiccation process of soft-tissue in South Africa, analyzing its interaction with environmental parameters and its implications for estimating the post-mortem interval. Through the examination of four decomposing porcine bodies across two summer seasons and one winter season, the research quantifies desiccation patterns using custom-designed and constructed printed circuit boards to measure the moisture content of body tissue over time. Generalized additive models were used to determine the environmental forces driving desiccation. Tissue resistivity was tested against the environmental predictor variables to determine the amount of variation they account for, and predicted values of the region-specific tissue resistivity variables were measured for each decomposing body. Results reveal distinct desiccation trajectories between summer and winter, with summer conditions conducive to precocious natural mummification. Environmental factors, particularly temperature and solar radiation, emerge as significant drivers of desiccation. This study represents the first quantitative analysis of deep tissue desiccation internationally, but also the first quantitative assessment of desiccation and natural precocious mummification in the Western Cape, South Africa. The exploration of desiccation as a potential indicator for estimating PMI opens new avenues for research and the integration of innovative methodologies and technologies promises to revolutionize forensic taphonomy practices.
Asunto(s)
Desecación , Desecación/métodos , Animales , Sudáfrica , Porcinos , Momias , Cambios Post Mortem , Estaciones del Año , Humanos , Ciencias Forenses/métodosRESUMEN
One major limitation of effective vaccine delivery is its dependency on a robust cold chain infrastructure. While Vesicular stomatitis virus (VSV) has been demonstrated to be an effective viral vaccine vector for diseases including Ebola, its -70 °C storage requirement is a significant limitation for accessing disadvantaged locations and populations. Previous work has shown thermal stabilization of viral vaccines with a combination of pullulan and trehalose (PT) dried films. To improve the thermal stability of VSV, we optimized PT formulation concentrations and components, as well as drying methodology with enhanced vacuum drying. When formulated in PT films, VSV can be stored for 32 weeks at 4 °C with less than 2 log PFU loss, at 25 °C with 2.5 log PFU loss, and at 37 °C with 3.1 log PFU loss. These results demonstrate a significant advancement in VSV thermal stabilization, decreasing the cold chain requirements for VSV vectored vaccines.
Asunto(s)
Glucanos , Trehalosa , Trehalosa/química , Glucanos/química , Vacio , Vectores Genéticos , Desecación/métodos , Vacunas Virales/química , Vesiculovirus/genética , Animales , TemperaturaRESUMEN
Over the past decade, continuous spin freeze-drying technology has emerged as a promising alternative to conventional batch freeze-drying, effectively addressing many of the latter's inherent disadvantages. Much of the focus during this period has been on controlling and optimizing the primary drying phase of this process. However, optimizing the secondary drying step is equally critical for the overall efficiency of the process. The primary aim of this study was to develop a comprehensive semi-mechanistic model for the secondary drying phase in continuous spin freeze-drying, accounting for the effects of process settings such as freezing rate and product temperature on desorption kinetics. Additionally, the study aimed to address discrepancies between conventional desorption models, typically applied in batch freeze-drying, and the observed data in this research. To achieve this, a residual moisture-dependent activation energy was introduced to improve the accuracy of the desorption model. Using NIR spectroscopy and IR-thermography, unknown model parameters could reliably be estimated using a simple and fast procedure. The calibrated model successfully predicted the final moisture content with an accuracy within 0.11% of the measured value under previously untested process conditions. Ultimately, the proposed semi-mechanistic model demonstrated its reliability in predicting the impact of new process conditions on both product temperature and residual moisture over time, enabling the development of a practical design space.
Asunto(s)
Liofilización , Temperatura , Liofilización/métodos , Desecación/métodos , Tecnología Farmacéutica/métodos , Espectroscopía Infrarroja Corta/métodos , Cinética , Congelación , Agua/química , Modelos QuímicosRESUMEN
This study aimed to investigate the effect of vacuum freeze drying combined with catalytic infrared drying (FD-CIRD) process on aromas, free amino acids, reducing sugars and free fatty acids in chive leaves and stems. Gas chromatography-mass spectrometry combined with multivariate data analysis revealed that dipropyl disulfide was the key aroma that distinguished the differences between chive leaves and stems. The key aromas benzeneacetaldehyde, decanal and 1-octen-3-ol enhanced FD-CIRD chive leaves and stems aromas. The free amino acid content was highest at FD-CIRD stage in all samples except for the control (FD), while the reducing sugar content was lowest. The content of unsaturated fatty acids gradually decreased at FD stage and increased at FD-CIRD stage. Additionally, correlation analysis revealed that phenylalanine was a potential precursor of benzacetenealdehyde, oleic and linolenic acids were potential precursors of decanal and 1-octen-3-ol. Therefore, FD-CIRD technique helps to improve the sensory profile of dried chives.
Asunto(s)
Liofilización , Odorantes , Vacio , Odorantes/análisis , Compuestos Orgánicos Volátiles/química , Cromatografía de Gases y Espectrometría de Masas , Rayos Infrarrojos , Aminoácidos/química , Aminoácidos/análisis , Hojas de la Planta/química , Catálisis , Desecación/métodos , Desecación/instrumentaciónRESUMEN
This study used hot-air oven drying with Bacillus subtilis KC3 inoculation to improve shrimp paste production. The fermentation rate, quality characteristics, as well as microbial profiles, were compared to those produced using sun-drying with/without inoculation. B. subtilis inoculation increased the degree of hydrolysis of shrimp paste (22.3-32.1 %) during fermentation, compared to those without inoculation (12.7-25.4 %), regardless of different drying methods (p < 0.05). The result corresponded to the faster development of shrimp paste characteristics, particularly color and browning intensity of inoculated samples when fermented for the same duration. More abundant halophilic, proteolytic, and lipolytic bacteria (p < 0.05) were also obtained in inoculated samples, confirming accelerated fermentation. Interestingly, there was no difference in proximate composition, pH, and aw among samples (p > 0.05), which were still in the range regulated by the product's standard. However, the protein and lipid degradation products such as nitrogen contents, 5'-nucleotides, free fatty acids or TBARS values, varied among samples, potentially influencing the release of desirable flavor precursors to a certain extent. The inoculation increased microbial richness and evenness/uniformity, according to next-generation sequencing analysis on microbiota profiles. Pearson's correlation also revealed that these microbiota profiles were correlated with several desirable quality characteristics to varying degrees. Thus, combining the inoculation with B. subtilis KC3 can enhance shrimp paste fermentation and quality when produced using an alternative hot-air oven while maintaining quality characteristics. The findings suggested the possibility of achieving a more efficient and consistent production process for shrimp paste.
Asunto(s)
Bacillus subtilis , Fermentación , Animales , Manipulación de Alimentos/métodos , Microbiología de Alimentos , Calor , Penaeidae/microbiología , Desecación , Bacterias/clasificación , Bacterias/crecimiento & desarrollo , Bacterias/metabolismo , Bacterias/aislamiento & purificación , Bacterias/genética , Microbiota , Concentración de Iones de HidrógenoRESUMEN
This study aimed to investigate alterations in the fungal community and flavor substances in Yunnan-style sausages subjected to natural air-dried fermentation (NF), variable-temperature drying (VT), and constant-temperature drying (CT) and analyze the potential relationship between fungal community and flavor substances. The findings revealed that the NF group and VT group were more conducive to enhancing the accumulation of dominant fungi and characteristic flavor substances in Yunnan-style sausages. Glu, Ala, His, and Lys were identified as key taste substances based on their taste activity values (TAV ≥ 1). A total of 272 volatile compounds(VOCS) were detected in the sausage samples, while 28 key aroma compounds were screened based on the odor activity value (OAV ≥ 1). Multivariate statistical analysis showed that 12 key aroma compounds (VIP > 1) could be considered discriminative compounds, including (E,E)-2,4-nonadienal, nonanal, heptanal, benzaldehyde, Dodecanal, cyclohexanol, and hexyl-Benzene, etc. Furthermore, Wickerhamoomyces and Debaryomyces were positively correlated with most of the key flavor substances and physicochemical indices (|r| > 0.6, P < 0.05), which were potential flavor-contributing fungi in Yunnan-style sausages.
Asunto(s)
Aromatizantes , Hongos , Productos de la Carne , Odorantes , Gusto , Compuestos Orgánicos Volátiles , Productos de la Carne/análisis , Productos de la Carne/microbiología , Compuestos Orgánicos Volátiles/análisis , Compuestos Orgánicos Volátiles/química , Hongos/aislamiento & purificación , Aromatizantes/química , Aromatizantes/análisis , Odorantes/análisis , Porcinos , Animales , Fermentación , China , Manipulación de Alimentos , Desecación/métodos , HumanosRESUMEN
By increasing the permeability of the cell membrane of the treated material, pulsed electric fields (PEF) enhance the internal transport of various chemical substances. Changing the distribution of these components can modify the chemical and thermal properties of the given material. This study aimed to analyze the impact of PEF (1 kV/cm; 1 and 4 kJ/kg) applied to strawberries prior to drying by various methods (convective, infrared-convective, microwave-convective, and vacuum) on the chemical and thermal properties of the obtained dried materials (sugars content, total phenolic content, and antioxidant capacity (ABTS and DPPH assays); thermal properties (TGA and DSC); and molecular composition (FTIR)). PEF could have induced and/or enhanced sucrose inversion because, compared to untreated samples, PEF-pretreated samples were characterized by a lower share of sucrose in the total sugar content but a higher share of glucose and fructose. Reduced exposure to oxygen and decreased drying temperature during vacuum drying led to obtaining dried strawberries with the highest content of antioxidant compounds, which are sensitive to these factors. All PEF-pretreated dried strawberries exhibited a lower glass transition temperature (Tg) than the untreated samples, which confirms the increased mobility of the system after the application of an electric field.
Asunto(s)
Antioxidantes , Fragaria , Fragaria/química , Antioxidantes/química , Antioxidantes/análisis , Electricidad , Desecación/métodos , Sacarosa/química , Fenoles/análisis , Fenoles/química , Espectroscopía Infrarroja por Transformada de FourierRESUMEN
The production of raisins, a method of grape preservation since antiquity, has evolved with various drying techniques that significantly impact the quality and safety of the final product. This study evaluates the efficacy of a solar indirect dryer compared to traditional sun-drying methods for drying Centennial Seedless and Sultanina grape cultivars in Crete, Greece. Key parameters assessed include environmental conditions, drying time, grape color, fungal contamination, and Ochratoxin A (OTA) levels. Grapes were dried in a controlled solar chamber and under open sun conditions. The solar chamber maintained higher average temperatures (34 °C) and lower relative humidity (39.7%) than outside conditions (24.2 °C and 58.7%, respectively), significantly reducing the drying time from 12 to 7 days. Raisins dried in the solar chamber exhibited improved color quality, with higher Lightness (L*), Hue Angle (h), and Chroma (C*) values, attributed to minimized enzymatic and nonenzymatic browning. Mycological analysis revealed a substantial reduction in Aspergillus section Nigri contamination in chamber-dried raisins, with mean colony-forming units per gram significantly lower than those of sun-dried raisins. Consequently, OTA levels were also significantly reduced in chamber-dried raisins, with Centennial Seedless showing a mean concentration of 1.01 µg/kg compared to 2.66 µg/kg in sun-dried samples, and Sultanina showing 0.70 µg/kg versus 2.05 µg/kg, respectively. These findings underscore the advantages of using solar indirect dryers to enhance drying efficiency, improve color quality, and reduce fungal and OTA contamination, highlighting the importance of adopting controlled drying technologies for safer, higher-quality raisins.
Asunto(s)
Vitis , Desecación , Humanos , Manipulación de Alimentos/métodos , Contaminación de Alimentos/análisis , Contaminación de Alimentos/prevención & control , Ocratoxinas/análisis , Conservación de Alimentos/métodos , Frutas/microbiologíaRESUMEN
Herein, goji berries were pretreated with sodium carbonate (Na2CO3) and then dried via ultrasound-assisted air drying or microwave drying. Water migration and phenolic chemistry of goji berries were studied under drying. A three-dimensional ellipsoid water transport model, accounting for porosity and temperature fluctuations, was established to explore the intricacies of the drying mechanism. Generally, microwave drying promoted interior water transport compared to ultrasound drying. Among all the drying methods, microwave drying at 240 W (MW-240 W) exhibited the highest De (from 7.34 × 10-9 to 9.61 × 10-9 m2/s) and kc (6.78 × 10-4 m/s) values. The goji berries received a considerably high water content gradient between its surface and center within the first 2 s of all the drying treatments. Microwave drying diminished the water content gradient earlier than air drying and ultrasound-assisted air drying treatments. Furthermore, most correlations observed among phenolics, oxidase activity, and cell wall pectin did not align with the established theories, highlighting the highly nonlinear nature of phenolic chemistry during goji berry drying. This study provides a three-dimensional model to study the mass transfer mechanism of goji berries and analyzes the evolution of polyphenols during the drying process.
Asunto(s)
Desecación , Frutas , Lycium , Microondas , Fenoles , Desecación/métodos , Frutas/química , Fenoles/química , Lycium/química , Manipulación de Alimentos/métodos , Agua/química , Porosidad , Ondas Ultrasónicas , UltrasonidoRESUMEN
Noni fruit is renowned for its abundance of bioactive compounds. Drying is an important method for processing functional products derived from noni. However, limited information exists on how drying methods affect the active metabolite profiles of noni fruit. This study investigated the impact of four common drying methods, including hot-air drying (HAD), vacuum freeze drying (VFD), microwave drying (MWD), and far infrared drying (FID), on the physicochemical indexes, bioactive components, and functional properties of dried noni fruit slices using targeted and untargeted metabonomics analysis. The results showed significant variations in appearance, water migration, and microstructure of dried noni fruit slices subjected to the four drying methods. VFD treatment yielded better dried noni fruit products when compared to other drying methods. The superiority of VFD treatment was due to its uniform stratification, reduced collapse, better retention of bioactive components and antioxidants, and higher enzyme inhibitory rates. These findings suggest that VFD method is ideal for obtaining premium bioactive profiles and maintaining the biological activity of noni fruit.