Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries

Journal of Food Processing and Preservation

Volumn 40, Issue 5, 2016, Pages 1104-1115

  de Bruijn, Johannes ^a   Rivas, Fernando ^a   Rodriguez, Yeaninna ^a   Loyola, Cristina ^a   Flores, Adan ^a   Melin, Pedro ^a   Borquez, Rodrigo ^a  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL PRODUCTS; AGRICULTURE; ANTHOCYANINS; ANTIOXIDANTS; COLORIMETRY; FOOD STORAGE; FRUITS; MICROWAVE HEATING; MICROWAVES; MOISTURE; MOISTURE DETERMINATION; QUALITY MANAGEMENT; SPOILAGE; THERMAL PROCESSING (FOODS);

ANTI-OXIDANT ACTIVITIES; FIRST ORDER KINETICS; FRUITS AND VEGETABLES; HIGH MOISTURE CONTENTS; MECHANICAL RESISTANCE; PRESERVATION TECHNIQUES; QUALITY CHARACTERISTIC; VACUUM MICROWAVE DRYING;

DRYING;

EID: 84951774509     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12691     Document Type: Article

References (64)

1. Aaby, K., Wrolstad, R.E., Ekeberg, D. and Skrede, G. 2007. Polyphenol composition and antioxidant activity in strawberry purees. Impact of achene level and storage. J. Agric. Food Chem. 55, 5156–5166.
2. 2) on health promoting compounds and shelf-life of strawberries. Postharvest Biol. Technol. 46, 201–211.
3. Amarowicz, R., Carle, R., Dongowski, G., Durazzo, A., Galensa, R., Kammerer, D., Maiani, G. and Piskula, M.K. 2009. Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods. Mol. Nutr. Food Res. 53, S151–S183.
4. Ames, B.N., Shigenaga, M.K. and Hagen, T.M. 1993. Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. U.S.A. 90, 7915–7922.
5. Amrani Joutei, K., Glories, K. and Mercier, M. 1994. Localisation des tannins dans la pellicule de baie de raisin. Vitis 33, 133–138.
6. AOAC. 1998. Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC.
7. Barrett, D.M. and Lloyd, B. 2012. Advanced preservation methods and nutrient retention in fruits and vegetables. J. Sci. Food Agric. 92, 7–22.
8. Borquez, R., Melo, D. and Saavedra, C. 2015. Microwave – vacuum drying of strawberries with automatic temperature control. Food Bioprocess Technol. 8, 266–276.
9. Böhm, V., Kühnert, S., Rohm, H. and Scholze, G. 2006. Improving the nutritional quality of microwave-vacuum dried strawberries: A preliminary study. Food Sci. Technol. Int. 12, 67–75.
10. Brand-Williams, W., Cuvelier, M.E. and Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT – Food Sci. Technol. 28, 25–30.
11. Cantillano, R.F.F., Avila, J.M.M., Peralba, M.C.R., Pizzolato, T.M. and Toralles, R.P. 2012. Actividad antioxidante, compuestos fenólicos y ácido ascórbico de frutillas en dos sistemas de producción. Hortic. Bras. 30, 620–626.
12. Castelló, M.L., Fito, P.J. and Chiralt, A. 2010. Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage. J. Food Eng. 97, 64–71.
13. Castro, I., Teixeira, J.A., Salengke, S., Sastry, S.K. and Vicente, A.A. 2004. Ohmic heating of strawberry products: Electrical conductivity measurements and ascorbic acid degradation kinetics. Innov. Food Sci. Emerg. Technol. 5, 27–36.
14. Chandrasekaran, S., Ramanathan, S. and Basak, T. 2013. Microwave food processing – a review. Food Res. Int. 52, 243–261.
15. Changrue, V., Orsat, V. and Raghavan, G.V.S. 2008. Osmotically dehydrated microwave-vacuum drying of strawberries. J. Food Process. Preserv. 32, 798–816.
16. Chisari, M., Barbagallo, R.N. and Spagna, G. 2007. Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit. J. Agric. Food Chem. 55, 3469–3476.
17. Choi, Y., Lee, S.M., Chun, J., Lee, H.B. and Lee, J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem. 99, 381–387.
18. Ciurzyńska, A. and Lenart, A. 2010. Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries. J. Food Eng. 97, 267–274.
19. Contreras, C., Martin-Esparza, M.E., Chiralt, A. and Martinez-Navarrete, N. 2008. Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. J. Food Eng. 88, 55–64.
20. Dalmadi, I., Rapeanu, G., Van Loey, A., Smout, C. and Hendrickx, M. 2006. Characterization and inactivation by thermal and pressure processing of strawberry (Fragaria ananassa) polyphenol oxidase: A kinetic study. J. Food Biochem. 30, 56–76.
21. De Bruijn, J. and Bórquez, R. 2014. Quality retention in strawberries dried by emerging dehydration methods. Food Res. Int. 63, 42–48.
22. García-Viguera, C., Zafrilla, P., Romero, F., Abellan, P., Artes, F. and Tomás-Barberán, F.A. 1999. Color stability of strawberry jam as affected by cultivar and storage temperature. J. Food Sci. 64, 243–247.
23. Garzón, G.A. and Wrolstad, R.E. 2002. Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. J. Food Sci. 67, 1288–1299.
24. Greenspan, L. 1977. Humidity fixed point of binary saturated aqueous solutions. J. Res. Natl. Bur. Stand. – Phys. Chem. 81a, 89–96.
25. Hartmann, A., Patz, C.D., Andlauer, W., Dietrich, H. and Ludwig, M. 2008. Influence of processing on quality parameters of strawberries. J. Agric. Food Chem. 56, 9484–9489.
26. Häkkinen, S.H., Kärenlampi, S.O., Mykkänen, H.M. and Törrönen, A.R. 2000. Influence of domestic processing and storage on flavonol contents in berries. J. Agric. Food Chem. 48, 2960–2965.
27. Holzwarth, M., Korhummel, S., Carle, R. and Kammerer, D.R. 2012. Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic retention in strawberries (Fragaria × ananassa Duch). Food Res. Int. 48, 241–248.
28. Joseph, J.A., Denisova, N.A., Bielinski, D., Fisher, D.R. and Shukitt-Hale, B. 2000. Oxidative stress protection and vulnerability in aging: Putative nutritional implications for intervention. Mech. Ageing Dev. 116, 141–153.
29. Kalt, W. 2005. Effects of production and processing factors on major fruit and vegetable antioxidants. J. Food Sci. 70, 11–19.
30. Kirca, A., Özkan, M. and Cemeroglu, B. 2007. Storage stability of strawberry jam color enhanced with black carrot juice concentrate. J. Food Process. Preserv. 31, 531–545.
31. Koné, K.Y., Druon, C., Gnimpieba, E.Z., Delmotte, M., Duquenoy, A. and Laguerre, J.C. 2013. Power density control in microwave assisted air drying to improve quality of food. J. Food Eng. 119, 750–757.
32. Konishi, T. and Rahman, M.M. 2010. Improving the bioavailability of polyphenols. In Biotechnology in Functional Foods and Nutraceuticals (D. Bagchi, F.C. Lau and D.K. Ghosh, eds.) pp. 81–90, CRC Press, Boca Raton.
33. Lee, J., Durst, R.W. and Wrolstad, R.E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study. J. AOAC Int. 88, 1269–1278.
34. Marszałek, K., Mitek, M. and Skąpska, S. 2015. The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée. Innov. Food Sci. Emerg. Technol. 27, 48–56.
35. Meda, L. and Ratti, C. 2005. Rehydration of freeze-dried strawberries at varying temperatures. J. Food Process Eng. 28, 233–246.
36. Meydani, M. 2001. Nutrition interventions in aging and age-associated disease. Ann. N. Y. Acad. Sci. 928, 226–235.
37. Michalczyk, M., MacUra, R. and Matuszak, I. 2009. The effect of air-drying, freeze-drying and storage on the quality and antioxidant activity of some selected berries. J. Food Process. Preserv. 33, 11–21.
38. Moraga, G., Martinez-Navarrete, N. and Chiralt, A. 2004. Water sorption isotherms and glass transition in strawberries: Influence of pretreatment. J. Food Eng. 62, 315–321.
39. Moreno, J., Simpson, R., Pizarro, N., Parada, K., Pinilla, N., Reyes, J.E. and Almonacid, S. 2012. Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa). J. Food Eng. 110, 310–316.
40. Mosquera, L.H., Moraga, G. and Martinez-Navarrete, N. 2012. Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Res. Int. 47, 201–206.
41. Nunes, M.C.N., Brecht, J.K., Morais, A.M.M.B. and Sargent, S.A. 1998. Controlling temperature and water loss maintain ascorbic acid levels in strawberries during postharvest handling. J. Food Sci. 63, 1033–1036.
42. Odriozola-Serrano, I., Soliva-Fortuny, R. and Martin-Belloso, O. 2008. Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments. J. Eur. Food Res. Technol. 228, 239–248.
43. Odriozola-Serrano, I., Soliva-Fortuny, R. and Martin-Belloso, O. 2009. Influence of storage temperature on the kinetics of the changes in anthocyanins, vitamin C, and antioxidant capacity in fresh-cut strawberries stored under high-oxygen atmospheres. J. Food Sci. 74, 184–191.
44. Odriozola-Serrano, I., Soliva-Fortuny, R. and Martin-Belloso, O. 2010. Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres. J. Food Compost. Anal. 23, 37–43.
45. Orruño, E., Apenten, R.O. and Zabetakis, I. 2001. The role of β-glucosidase in the biosynthesis of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in strawberry (Fragaria × ananassa CV. Elsanta). Flavour Fragr. J. 16, 81–84.
46. Orsat, V., Yang, W., Changrue, V. and Raghavan, G.S.V. 2007. Microwave-assisted drying of biomaterials. Trans. IChemE. Part C. 85(C3), 255–263.
47. Prasad, D. and Agrawal, A.K. 2012. Sorption isotherms of instant milk food – effect of variation of temperature and comparison of various constants in BET and GAB models. Indian J. Dairy Sci. 65, 449–455.
48. Prothon, F. and Ahrné, L.M. 2004. Application of the Guggenheim, Anderson and De Boer model to correlate water activity and moisture content during osmotic dehydration of apples. J. Food Eng. 61, 467–470.
49. Serradell, M.A., Rozenfeld, P.A., Martinez, G.A., Civello, P.M., Chaves, A.R. and Añon, M.C. 2000. Polyphenoloxidase activity from strawberry fruit (Fragaria ananassa, Duch., cv. Selva): Characterisation and partial purification. J. Sci. Food Agric. 80, 1421–1427.
50. Shiu, J.W., Slaughter, D.C., Boyden, L.E. and Barrett, D.M. 2015. Effect of the shear-to-compressive force ratio in puncture tests quantifying watermelon mechanical properties. J. Food Eng. 150, 125–131.
51. Singleton, V.L. and Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144–158.
52. Sunjka, P.S., Rennie, T.J., Beaudry, C. and Raghavan, G.S.V. 2004. Microwave-convective and microwave-vacuum drying of cranberries: A comparative study. Drying Technol. 22, 1217–1231.
53. Szajdek, A. and Borowska, E.J. 2008. Bioactive compounds and health-promoting properties of berry fruits: A review. Plant Foods Hum. Nutr. 63, 147–156.
54. Talla, A. 2012. Experimental determination and modelling of the sorption isotherms of kilishi. Br. J. Appl. Sci. Technol. 2, 379–389.
55. Taoukis, P.S., Labuza, T.P. and Saguy, I.S. 1997. Kinetics of food deterioration and shelf-life prediction. In Handbook of Food Engineering Practice (K.J. Valentas, E. Rotstein and R.P. Singh, eds.) pp. 361–403, CRC Press, Boca Raton.
56. Terefe, N.S., Matthies, K., Simons, L. and Versteeg, C. 2009. Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa). Innov. Food Sci. Emerg. Technol. 10, 297–307.
57. Terefe, N.S., Yang, Y.H., Knoerzer, K., Buckow, R. and Versteeg, C. 2010. High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry purée. Innov. Food Sci. Emerg. Technol. 11, 52–60.
58. Tiwari, B.K., O'Donnell, C.P. and Cullen, P.J. 2009. Effect of non thermal processing technologies on the anthocyanin content of fruit juices. Trends Food Sci. Technol. 20, 137–145.
59. Tiwari, U. and Cummins, E. 2013. Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations. Food Res. Int. 50, 497–506.
60. Tomás-Barberán, F.A. and Espín, J.C. 2001. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric. 81, 853–876.
61. Venkatachalapathy, K. and Raghavan, G.S.V. 1999. Combined osmotic and microwave drying of strawberries. Dry. Technol. 17, 837–853.
62. Wojdylo, A., Figiel, A. and Oszmianski, J. 2009. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits. J. Agric. Food Chem. 57, 1337–1343.
63. Zhang, M., Tang, J., Mujumdar, A.S. and Wang, S. 2006. Trends in microwave-related drying of fruits and vegetables. Trends Food Sci. Technol. 17, 524–534.
64. Zhishen, J., Mengcheng, T. and Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64, 555–559.