Effect of vacuum freeze-drying on the antioxidant properties of eggplants (Solanum melongena L.)

References

• Harguindeguy, M.; Fissore, D. On the Effects of Freeze-Drying Processes on the Nutritional Properties of Foodstuff: A Review. Drying Technol. In press. DOI: 10.1080/07373937.2019.1599905.
   Web of Science ®Google Scholar
• Fissore, D.; Velardi, S. Freeze Drying: Basic Concepts and General Calculation Procedures. In Operations in Food Refrigeration; Mascheroni, R., Ed.; Taylor & Francis Group: Boca Raton, 2012; pp 47–68.
   Google Scholar
• Orphanides, A.; Goulas, V.; Gekas, V. Drying Technologies: Vehicle to High-Quality Herbs. Food Eng. Rev. 2016, 8, 164–180. DOI: 10.1007/s12393-015-9128-9.
   Web of Science ®Google Scholar
• Berk, Z. Freeze Drying (Lyophilization) and Freeze Concentration. Food Process Engineering and Technology; Elsevier: Amsterdam, 2013; pp 567–581.
   Google Scholar
• Meryman, H. T. Sublimation Freeze-Drying without Vacuum. Science 1959, 130, 628–629. DOI: 10.1126/science.130.3376.628.
   PubMed Web of Science ®Google Scholar
• Claussen, I. C.; Ustad, T. S.; Strømmen, I.; Walde, P. M. Atmospheric Freeze Drying: A Review. Drying Technol. 2007, 25, 947–957. DOI: 10.1080/07373930701394845.
   Web of Science ®Google Scholar
• Ratti, C. Hot Air and Freeze-Drying of High-Value Foods: A Review. J. Food Eng. 2001, 49, 311–319. DOI: 10.1016/S0260-8774(00)00228-4.
   Web of Science ®Google Scholar
• Zielinska, M.; Zapotoczny, P.; Alves-Filho, O.; Eikevik, T. M.; Blaszczak, W. Microwave Vacuum-Assisted Drying of Green Peas Using Heat Pump and Fluidized Bed: A Comparative Study between Atmospheric Freeze Drying and Hot Air Convective Drying. Drying Technol. 2013, 31, 633–642. DOI: 10.1080/07373937.2012.751921.
   Web of Science ®Google Scholar
• Cui, Z. W.; Li, C. Y.; Song, C. F.; Song, Y. Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple Chips. Drying Technol. 2008, 26, 1517–1523. DOI: 10.1080/07373930802463960.
   Web of Science ®Google Scholar
• Wang, R.; Zhang, M.; Mujumdar, A. S. Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips. Drying Technol. 2010, 28, 798–806. DOI: 10.1080/07373937.2010.482700.
   Web of Science ®Google Scholar
• Chakraborty, R.; Mukhopadhyay, P.; Bera, M.; Suman, S. Infrared-Assisted Freeze Drying of Tiger Prawn: Parameter Optimization and Quality Assessment. Drying Technol. 2011, 29, 508–519. DOI: 10.1080/07373937.2010.513214.
   Web of Science ®Google Scholar
• Oroian, M.; Escriche, I. Antioxidants: Characterization, Natural Sources, Extraction and Analysis. Food Res. Int. 2015, 74, 10–36. DOI: 10.1016/j.foodres.2015.04.018.
   PubMed Web of Science ®Google Scholar
• Shahidi, F.; Ambigaipalan, P. Phenolics and Polyphenolics in Foods, Beverages and Spices: Antioxidant Activity and Health Effects–A Review. J. Funct. Foods 2015, 18, 820–897. DOI: 10.1016/j.jff.2015.06.018.
   Web of Science ®Google Scholar
• Davies, M. B.; Austin, J.; Partridge, D. A. Inorganic and Analytical Aspects of Vitamin C Chemistry. Vitamin C: Its Chemistry and Biochemistry; Royal Society of Chemistry: Cambrige, 1991; pp 115–146.
   Google Scholar
• Reyes, A.; Evseev, A.; Mahn, A.; Bubnovich, V.; Bustos, R.; Scheuermann, E. Effect of Operating Conditions in Freeze-Drying on the Nutritional Properties of Blueberries. Int. J. Food Sci. Nutr. 2011, 62, 303–306. DOI: 10.3109/09637486.2010.534078.
   PubMed Web of Science ®Google Scholar
• Hottot, A.; Vessot, S.; Andrieu, J. A Direct Characterization Method of the Ice Morphology. Relationship between Mean Crystals Size and Primary Drying Times of Freeze-Drying Processes. Drying Technol. 2004, 22, 2009–2021. DOI: 10.1081/ldrt-200032717.
   Web of Science ®Google Scholar
• Holzwarth, M.; Korhummel, S.; Carle, R.; Kammerer, D. R. Evaluation of the Effects of Different Freezing and Thawing Methods on Color, Polyphenol and Ascorbic Acid Retention in Strawberries (Fragaria × ananassa Duch.). Food Res. Int. 2012, 48, 241–248. DOI: 10.1016/j.foodres.2012.04.004.
   Web of Science ®Google Scholar
• Shofian, N. M.; Hamid, A. A.; Osman, A.; Saari, N.; Anwar, F.; Dek, M. S. P.; Hairuddin, M. R. Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits. Int. J. Mol. Sci. 2011, 12, 4678–4692. DOI: 10.3390/ijms12074678.
   PubMed Web of Science ®Google Scholar
• Das, A.; Raychaudhuri, U.; Chakraborty, R. Effect of Freeze Drying and Oven Drying on Antioxidant Properties of Fresh Wheatgrass. Int. J. Food Sci. Nutr. 2012, 63, 718–721. DOI: 10.3109/09637486.2011.644769.
   PubMed Web of Science ®Google Scholar
• Li, R.; Huang, L.; Zhang, M.; Mujumdar, A. S.; Wang, Y. C. Freeze Drying of Apple Slices with and without Application of Microwaves. Drying Technol. 2014, 32, 1769–1776. DOI: 10.1080/07373937.2014.934831.
   Web of Science ®Google Scholar
• Moreno, C.; Brines, C.; Mulet, A.; Rosselló, C.; Cárcel, J. A. Antioxidant Potential of Atmospheric Freeze-Dried Apples as Affected by Ultrasound Application and Sample Surface. Drying Technol. 2017, 35, 957–968. DOI: 10.1080/07373937.2016.1256890.
   Web of Science ®Google Scholar
• Reyes, A.; Mahn, A.; Huenulaf, P. Drying of Apple Slices in Atmospheric and Vacuum Freeze Dryer. Drying Technol. 2011, 29, 1076–1089. DOI: 10.1080/07373937.2011.568657.
   Web of Science ®Google Scholar
• Sablani, S. S.; Andrews, P. K.; Davies, N. M.; Walters, T.; Saez, H.; Bastarrachea, L. Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries. Drying Technol. 2011, 29, 205–216. DOI: 10.1080/07373937.2010.483047.
   Web of Science ®Google Scholar
• Tang, W. L.; Zhang, M.; Adhikari, B.; Mujumdar, A. S. Effects of Preparation and Drying Methods on the Antioxidant Activity of Enzymatically Hydrolyzed Porcine Placenta Hydrolysates. Drying Technol. 2013, 31, 1600–1610. DOI: 10.1080/07373937.2013.808660.
   Web of Science ®Google Scholar
• Wu, L.; Orikasa, T.; Ogawa, Y.; Tagawa, A. Vacuum Drying Characteristics of Eggplants. J. Food Eng. 2007, 83, 422–429. DOI: 10.1016/j.jfoodeng.2007.03.030.
   Web of Science ®Google Scholar
• Colucci, D.; Fissore, D.; Rossello, C.; Carcel, J. A. On the Effect of Ultrasound-Assisted Atmospheric Freeze-Drying on the Antioxidant Properties of Eggplant. Food Res. Int. 2018, 106, 580–588. DOI: 10.1016/j.foodres.2018.01.022.
   PubMed Web of Science ®Google Scholar
• García-Salas, P.; Gómez-Caravaca, A. M.; Morales-Soto, A.; Segura-Carretero, A.; Fernández-Gutiérrez, A. Identification and Quantification of Phenolic Compounds in Diverse Cultivars of Eggplant Grown in Different Seasons by High-Performance Liquid Chromatography Coupled to Diode Array Detector and Electrospray-Quadrupole-Time of Flight-Mass Spectrometry. Food Res. Int. 2014, 57, 114–122. DOI: 10.1016/j.foodres.2014.01.032.
   Web of Science ®Google Scholar
• Hanson, P. M.; Yang, R. Y.; Tsou, S. C. S.; Ledesma, D.; Engle, L.; Lee, T. C. Diversity in Eggplant (Solanum melongena) for Superoxide Scavenging Activity, Total Phenolics, and Ascorbic Acid. J. Food Compos. Anal. 2006, 19, 594–600. DOI: 10.1016/j.jfca.2006.03.001.
   Web of Science ®Google Scholar
• Okmen, B.; Sigva, H. O.; Mutlu, S.; Doganlar, S.; Yemenicioglu, A.; Frary, A. Total Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant (Solanum melongena L.) Cultivars. Int. J. Food Prop. 2009, 12, 616–624. DOI: 10.1080/10942910801992942.
   Web of Science ®Google Scholar
• Singh, A. P.; Luthria, D.; Wilson, T.; Vorsa, N.; Singh, V.; Banuelos, G. S.; Pasakdee, S. Polyphenols Content and Antioxidant Capacity of Eggplant Pulp. Food Chem. 2009, 114, 955–961. DOI: 10.1016/j.foodchem.2008.10.048.
   Web of Science ®Google Scholar
• Niño-Medina, G.; Urías-Orona, V.; Muy-Rangel, M. D.; Heredia, J. B. Structure and Content of Phenolics in Eggplant (Solanum melongena)–A Review. South African J. Bot. 2017, 111, 161–169. DOI: 10.1016/j.sajb.2017.03.016.
   Web of Science ®Google Scholar
• Patel, S. M.; Doen, T.; Pikal, M. J. Determination of End Point of Primary Drying in Freeze-Drying Process Control. AAPS PharmSciTech 2010, 11, 73–84. DOI: 10.1208/s12249-009-9362-7.
   PubMed Web of Science ®Google Scholar
• Akyildiz, A.; Aksay, S.; Benli, H.; Kiroǧlu, F.; Fenercioǧlu, H. Determination of Changes in Some Characteristics of Persimmon during Dehydration at Different Temperatures. J. Food Eng. 2004, 65, 95–99. DOI: 10.1016/j.jfoodeng.2004.01.001.
   Web of Science ®Google Scholar
• Jagota, S. K.; Dani, M. H. A New Colorimetric Technique for the Estimation of Vitamin C Using Folin Phenol Reagent. Anal. Biochem. 1982, 127, 178–182. DOI: 10.1016/0003-2697(82)90162-2.
   PubMed Web of Science ®Google Scholar
• Gao, X.; Ohlander, M.; Jeppsson, N.; Björk, L.; Trajkovski, V. Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (Hippophae rhamnoides L.) during Maturation. J. Agric. Food Chem. 2000, 48, 1485–1490. DOI: 10.1021/jf991072g.
   PubMed Web of Science ®Google Scholar
• Fisher, R. A. The Design of Experiments, 9th ed.; Oliver and Boyd LTDA: Edinburgh, 1935.
   Google Scholar
• Tukey, J. W. Comparing Individual Means in the Analysis of Variance. Biometrics 1949, 5, 99–114.
   PubMed Web of Science ®Google Scholar
• Williams, L. J.; Abdi, H. Fisher’s Least Significant Difference (LSD) Test. In Encyclopedia of Research Design; Salkind N., Ed.; Sage: Thousand Oaks, CA, 2010; pp 1–5.
   Google Scholar
• Ninfali, P.; Mea, G.; Giorgini, S.; Rocchi, M.; Bacchiocca, M. Antioxidant Capacity of Vegetables, Spices and Dressings Relevant to Nutrition. Br. J. Nutr. 2005, 93, 257–266. DOI: 10.1079/BJN20041327.
   PubMed Web of Science ®Google Scholar
• Kaur, C.; Nagal, S.; Nishad, J.; Kumar, R. Sarika, Evaluating Eggplant (Solanum melongena L) Genotypes for Bioactive Properties: A Chemometric Approach. Food Res. Int. 2014, 60, 205–211. DOI: 10.1016/j.foodres.2013.09.049.
   Web of Science ®Google Scholar
• Valadez-Carmona, L.; Plazola-Jacinto, C. P.; Hernández-Ortega, M.; Hernández-Navarro, M. D.; Villarreal, F.; Necoechea-Mondragón, H.; Ortiz-Moreno, A.; Ceballos-Reyes, G. Effects of Microwaves, Hot Air and Freeze-Drying on the Phenolic Compounds, Antioxidant Capacity, Enzyme Activity and Microstructure of Cacao Pod Husks (Theobroma cacao L.). Innov. Food Sci. Emerg. Technol. 2017, 41, 378–386. DOI: 10.1016/j.ifset.2017.04.012.
   Web of Science ®Google Scholar
• Buckman, E.; Plahar, W.; Oduro, I.; Carey, E. Effects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour. Br. J. Appl. Sci. Technol. 2015, 6, 138–144. DOI: 10.9734/BJAST/2015/14773.
   Google Scholar
• Deng, L.; Mujumdar, A. S.; Zhang, Q.; Yang, X.; Wang, J.; Zheng, Z.; Gao, Z.; Xiao, H. Chemical and Physical Pretreatments of Fruits and Vegetables: Effects on Drying Characteristics and Quality Attributes—A Comprehensive Review. Crit. Rev. Food Sci. Nutr. 2017, 8398, 1–25. DOI: 10.1080/10408398.2017.1409192.
   Google Scholar
• Herbig, A. L.; Renard, C. M. G. C. Factors That Impact the Stability of Vitamin C at Intermediate Temperatures in a Food Matrix. Food Chem. 2017, 220, 444–451. DOI: 10.1016/j.foodchem.2016.10.012.
   PubMed Web of Science ®Google Scholar
• Fennema, O. R. Food Chemistry, 3rd ed.; Marcel Dekker: Madison, 1996.
   Google Scholar
• Sheraz, M. A.; Khan, M. F.; Ahmed, S.; Kazi, S. H.; Ahmad, I. Stability and Stabilization of Ascorbic Acid. Househ. Pers. Care Today 2015, 10, 22–25.
   Google Scholar
• Dennison, D.; Kirk, J. R. Oxygen Effect on the Degradation of Ascorbic Acid in a Dehydrated Food System. J. Food Sci. 1978, 43, 609–612. DOI: 10.1111/j.1365-2621.1978.tb02365.x.
   Web of Science ®Google Scholar
• Müller, L.; Fröhlich, K.; Böhm, V. Comparative Antioxidant Activities of Carotenoids Measured by Ferric Reducing Antioxidant Power (FRAP), ABTS Bleaching Assay (ΑTEAC), DPPH Assay and Peroxyl Radical Scavenging Assay. Food Chem. 2011, 129, 139–148. DOI: 10.1016/j.foodchem.2011.04.045.
   Web of Science ®Google Scholar
• Liang, N.; Kitts, D. D. Antioxidant Property of Coffee Components: Assessment of Methods That Define Mechanism of Action. Molecules 2014, 19, 19180–19208. DOI: 10.3390/molecules191119180.
   PubMed Web of Science ®Google Scholar
• Borsook, H.; Keighley, G. Oxidation-Reduction Potential of Ascorbic Acid (Vitamin C). Proc. Natl. Acad. Sci. USA. 1933, 19, 875–878. DOI: 10.1073/pnas.19.9.875.
   PubMedGoogle Scholar
• Li, C.; Hoffman, M. Z. One-Electron Redox Potentials of Phenols in Aqueous Solution. J. Phys. Chem. B 1999, 103, 6653–6656. DOI: 10.1021/jp983819w.
   Web of Science ®Google Scholar
• Amzad Hossain, M.; Shah, M. D. A Study on the Total Phenols Content and Antioxidant Activity of Essential Oil and Different Solvent Extracts of Endemic Plant Merremia Borneensis. Arab. J. Chem. 2015, 8, 66–71. DOI: 10.1016/j.arabjc.2011.01.007.
   Web of Science ®Google Scholar
• Jiang, N.; Liu, C.; Li, D.; Zhang, Z.; Liu, C.; Wang, D.; Niu, L.; Zhang, M. Evaluation of Freeze Drying Combined with Microwave Vacuum Drying for Functional Okra Snacks: Antioxidant Properties, Sensory Quality, and Energy Consumption. LWT Food Sci. Technol. 2017, 82, 216–226. DOI: 10.1016/j.lwt.2017.04.015.
   Web of Science ®Google Scholar
• An, K.; Zhao, D.; Wang, Z.; Wu, J.; Xu, Y.; Xiao, G. Comparison of Different Drying Methods on Chinese Ginger (Zingiber officinale Roscoe): Changes in Volatiles, Chemical Profile, Antioxidant Properties, and Microstructure. Food Chem. 2016, 197, 1292–1300. DOI: 10.1016/j.foodchem.2015.11.033.
   PubMed Web of Science ®Google Scholar
• Wolff, E.; Gibert, H. Atmospheric Freeze-Drying Part 1: Design, Experimental Investigation and Energy-Saving Advantages. Drying Technol. 1990, 8, 385–404. DOI: 10.1080/07373939008959890.
   Web of Science ®Google Scholar
• Marfil, P. H. M.; Santos, E. M.; Telis, V. R. N. Ascorbic Acid Degradation Kinetics in Tomatoes at Different Drying Conditions. LWT Food Sci. Technol. 2008, 41, 1642–1647. DOI: 10.1016/j.lwt.2007.11.003.
   Web of Science ®Google Scholar
• Mahn, A.; Zamorano, M.; Reyes, A. Effect of Freeze-Drying Conditions on Antioxidant Compounds of Broccoli. J. Food Process. Technol. 2014, 05, 8–12. DOI: 10.4172/2157-7110.1000360.
   Google Scholar