Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters

Ultrasonics Sonochemistry

Volumn 36, Issue , 2017, Pages 50-58

  Zhang, Zhongyuan ^a   Niu, Liying ^a   Li, Dajing ^a   Liu, Chunquan ^a   Ma, Rui ^a,b   Song, Jiangfeng ^a   Zhao, Jiangtao ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b NORTHEAST FORESTRY UNIVERSITY   (China)

Author keywords

Anti oxidant activity; Browning; Daylilies; Enzyme inactivation; Low intensity ultrasound

Indexed keywords

ASCORBIC ACID; COLOR; COLORIMETRY; DRYING; ENZYMES; NUTRITION; THERMAL PROCESSING (FOODS); ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; BROWNING; DAYLILIES; ENZYME INACTIVATION; LOW INTENSITY ULTRASOUND;

PLANTS (BOTANY);

5 HYDROXYMETHYLFURFURAL; ASCORBATE OXIDASE; BETA CAROTENE; CATECHOL OXIDASE; CHLOROPHYLL; PEROXIDASE; XANTHOPHYLL; ZEAXANTHIN; ANTIOXIDANT; CAROTENOID; OXIDOREDUCTASE;

ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; CONTROLLED STUDY; DESICCATION; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME KINETICS; HEAT; HEMEROCALLIS; HEMEROCALLIS DISTICHA; MICROWAVE RADIATION; NUTRITIONAL VALUE; PLANT BROWNING; PRIORITY JOURNAL; ULTRASOUND; VACUUM; ENZYME ACTIVATION; ENZYMOLOGY; KINETICS; METABOLISM; PIGMENTATION;

ANTIOXIDANTS; CAROTENOIDS; CHLOROPHYLL; DESICCATION; ENZYME ACTIVATION; HEMEROCALLIS; HOT TEMPERATURE; KINETICS; OXIDOREDUCTASES; PIGMENTATION; ULTRASONIC WAVES;

EID: 84995550152     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2016.11.007     Document Type: Article

References (46)

1. [1] Fu, M., He, Z.P., Zhao, Y.Y., Yang, Jing., Mao, L.C., Antioxidant properties and involved compounds of daylilies flowers in relation to maturity. Food Chem. 114 (2009), 1192–1197.
2. [2] Nijhuis, H.H., Torringa, H.M., Muresan, S., Yuksel, D., Leguijt, C., Kloek, W., Approaches to improving the quality of driedfruit and vegetables. Trends Food Sci. Technol. 9 (1998), 13–20.
3. [3] Hasturk Sahin, F., Aktas, T., Orak, H., Ulger, P., Influence of pretreatments and different drying methods on color parameters and lycopene content of dried tomato. Bulg. J. Agric. Sci. 17 (2011), 867–881.
4. [4] Udomkun, P., Nagle, M., Mahayothee, B., Nohr, D., Koza, A., Müller, J., Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya. LWT-Food Sci. Technol. 60 (2015), 914–922.
5. [5] Schweiggert, U., Schieber, A., Carle, R., Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material. Innovative Food Sci. Emerg. Technol. 6 (2005), 403–411.
6. [6] Morris, C., Brody, A.L., Wicker, L., Non-thermal food processing/preservation technologies: a review with packaging implications. Packag. Technol. Sci. 20 (2007), 275–286.
7. [7] Cheng, X.F., Zhang, M., Adhikari, B., The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrason. Sonochem. 20 (2013), 674–679.
8. [8] Wu, J., Gamage, T.V., Vilkhu, K.S., Simons, L.K., Mawson, R., Effect of thermosonication on quality improvement of tomato juice. Innovative Food Sci. Emerg. Tech. 9 (2008), 186–195.
9. [9] Terefe, N.S., Gamage, M., Vilkhu, K., Simons, L., Mawson, R., Versteeg, C., The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication. Food Chem. 117 (2009), 20–27.
10. [10] Cruz, R.M.S., Vieira, M.C., Silva, C.L.M., Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). J. Food Eng. 72 (2006), 8–15.
11. [11] Fernandes, F.A.N., Rodrigues, S., Ultrasound as pre-treatment for drying of fruits: dehydration of banana. J. Food Eng. 82 (2007), 261–267.
12. [12] Salazar, J., Chávez, J.A., Turí, A., García-Hernández, M.J., Effect of ultrasound on food processing. Ahmed, J., Ramaswamy, H.S., Kasapis, S., Boye, J.I., (eds.) Novel Food Processing, Effects on Rheological and Functional Properties, 2009, CRC Press, Boca Raton, 65–84.
13. [13] Brennan, J.G., Food Processing Handbook. 2006, Wiley-VCH Verlag GmbH & Co. KGaA, Germany.
14. [14] Z.Y. Zhang, Z.B. Liu, C.J. Liu, D.J. Li, N. Jiang, C.Q. Liu, Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices, 2016. (ID: 1117486 http://dx.doi.org/10.1080/07373937.2015.1117486).
15. [15] Stojanovic, J., Silva, J.L., Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chem. 101 (2007), 898–906.
16. [16] Opalic, M., Domitran, Z., Komes, D., Belscak, A., Horzic, D., Karlovic, D., The effect of ultrasound pre-treatment and air drying on the quality of dried apples. Czechoslovak J. Food Sci. 27 (2009), S297–S300.
17. [17] Rawson, A., Tiwari, B.K., Tuohy, M.G., Donnell, C.P.O., Brunton, N., Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Ultrason. Sonochem. 18 (2011), 1172–1179.
18. [18] Gamboa-Santos, J., Montilla, A., Soria, A.C., Villamiel, M., Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. Eur. Food Res. Technol. 234 (2012), 1071–1079.
19. [19] Sulaiman, A., Soo, M.J., Farid, M., Silva, F.V.M., Thermosonication for polyphenoloxidase inactivation in fruits: modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. J. Food Eng. 165 (2015), 133–140.
20. [20] Fernandes, F.A.N., Gallao, M.I., Rodrigues, S., Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: melon dehydration. LWT-Food Sci. Technol. 41 (2008), 604–610.
21. [21] Oliveira, I.P.F., Gallão, M.I., Rodrigues, S., Fernandes, F.A.N., Dehydration of Malay apple (L.) using ultrasound as pretreatment. Food Bioprocess Technol. 4 (2010), 610–615.
22. [22] Gamboa-Santos, J., Soria, A.C., Perez-Mateos, M., Carrasco, J.A., Montilla, A., Villamiel, M., Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chem. 136 (2013), 782–788.
23. [23] Hultin, H.O., Sun, B., Bulger, J., Pectin methyl esterases of the banana: purification and properties. J. Food Sci. 31 (1966), 320–327.
24. [24] Jiang, Y.M., Purification and some properties of polyphenol oxidase of longan fruit. Food Chem. 66 (1999), 75–79.
25. [25] Munyaka, A.W., Makule, E.E., Oey, I., Loey, A.V., Hendrickx, M., Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica). J. Food Sci. 75 (2010), C333–C340.
26. [26] Lichtenthaler, H., Chlorophylls and carotenoids: pigments of photosynthetic biomembranes. Methods Enzymol. 148 (1987), 350–382.
27. [27] Rattanthanalerk, M., Chiewchan, N., Srichumpoung, W., Effect of thermal processing on the quality loss of pineapple juice. J. Food Eng. 66 (2005), 259–265.
28. [28] Bradford, M.M., A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding. Anal. Biochem. 72 (1976), 248–254.
29. [29] Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16 (1965), 144–158.
30. [30] AOAC official methods of analysis, Vitamin C (ascorbic acid) in vitamin preparations and juices, 2,6-dichloroindophenol titrimetric Method, 1984.
31. [31] Lim, Y.Y., Murtijaya, J., Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT-Food Sci. Technol. 40 (2007), 1664–1669.
32. [32] Benzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP Assay. Anal. Biochem. 239 (2002), 70–76.
33. [33] Bahçeci, K.S., Serpen, A., Gökmen, V., Acar, J., Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J. Food Eng. 66 (2005), 187–192.
34. [34] Raviyan, P., Zhang, Z., Feng, H., Ultrasonication for tomato pectin methyl esterase inactivation: effect of cavitation intensity and temperature on inactivation. J. Food Eng. 70 (2005), 189–196.
35. [35] Tian, Z.M., Wan, M.X., Wang, S.P., Kang, J.Q., Effects of ultrasound and additives on the function and structure of trypsin. Ultrason. Sonochem. 11 (2004), 399–404.
36. [36] Buera, M.P., Lozano, R.D., Petriella, C., Definition of colour in the non-enzymatic browning process. Die. Farbe 32 (1986), 318–322.
37. [37] Castañón, X., López-Malo, A., Argaiz, A., Effect of storage temperature on the microbial and color stability of banana purees prepared with the addition of vanillin or potassium sorbate. Food Sci. Technol. Int. 5 (1999), 51–58.
38. [38] Queiroz, C., Ribeiro da Silva, A.J., Lopes, M.L.M., Fialhoa, E., Valente Mesquitaa, V.L., Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing. Food Chem. 125 (2011), 128–132.
39. [39] Villamiel, M., Gamboa, J., Soria, A.C., Riera, E., García-Pérez, J.V., Montilla, A., Impact of power ultrasound on the quality of fruits and vegetables during dehydration. Phys. Procedia 70 (2005), 828–832.
40. [40] Gamboa-Santos, J., Soria, A.C., Villamiel, M., Montilla, A., Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment. Food Chem. 141 (2013), 616–624.
41. [41] Mu, Y., Zhao, M., Yang, B., Zhao, H., Cui, C., Zhao, Q., Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates. J. Agric. Food Chem. 58 (2010), 4494–4499.
42. [42] Guan, Y.G., Wang, J., Yu, S.J., Xu, X.B., Zhu, S.M., Effects of ultrasound intensities on a glycin–maltose model systema means of promoting Maillard reaction. Int. J. Food Sci. Technol. 45 (2010), 758–764.
43. [43] Tijskens, L.M.M., Schijvens, E.P.H.M., Biekman, E.S.A., Modelling the change in colour of broccoli and green beans during blanching. Innovative Food Sci. Emerg. Technol. 2 (2001), 303–313.
44. [44] Niamnuy, C., Devahastin, S., Soponronnarit, S., Some recent advances in microstructural modification and monitoring of foods during drying: a review. J. Food Eng. 123 (2014), 148–156.
45. [45] Solomon, O., Svanberg, U., Sahlstrom, A., Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8 °C. Food Chem. 53 (1995), 363–368.
46. [46] Bharate, S.S., Bharate, S.B., Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality. J. Food Sci. Technol. 51 (2014), 2271–2288.