1,935
Views
19
CrossRef citations to date
0
Altmetric
Original Article

Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

, , , , &
Pages 2527-2538 | Received 25 Jun 2018, Accepted 10 Oct 2018, Published online: 23 Oct 2018

References

  • Jeszka-Skowron, M.; Zgoła-Grześkowiak, A.; Stanisz, E.; Waśkiewicz, A. Potential Health Benefits and Quality of Dried Fruits: Goji Fruits, Cranberries and Raisins. Food Chem. 2017, 221(15), 228–236. DOI: 10.1016/j.foodchem.2016.10.049.
  • Kulczyński, B.; Gramzamichałowska, A. Goji Berry (Lycium Barbarum): Composition and Health Effects - a Review. Polish J. Food Nutr. Sci. 2016, 66(2), 67–76. DOI: 10.1515/pjfns-2015-0040.
  • Akbulut, M.; Ozcan, M. M. Comparison of Mineral Contents of Mulberry (Morus Spp.) Fruits and Their Pekmez (Boiled Mulberry Juice) Samples. Int J Food Sci Nutr. 2009, 60(3), 231–239. DOI: 10.1080/09637480701695609.
  • Potterat, O.;. Goji (Lycium Barbarum & L. Chinense): Phytochemistry, Pharmacology and Safety in the Perspective of Traditional Uses and Recent Popularity. Planta Med. 2010, 76(1), 7–19. DOI: 10.1055/s-0029-1186218.
  • Cuccurullo, G.; Giordano, L.; Albanese, D.; Cinquanta, L.; Di, M. M. Infrared Thermography Assisted Control for Apples Microwave Drying. J. Food Eng. 2012, 112(4), 319–325. DOI: 10.1016/j.jfoodeng.2012.05.003.
  • Wang, H.; Li, J.; Tao, W.; Zhang, X.; Gao, X.; Yong, J.; Zhao, J. ; Zhang, J.; Li, Y.; Duan, J. A., Lycium ruthenicum studies: Molecular biology, phytochemistry sand pharmacology. Food Chem. 2018, 240, 759–766. DOI: 10.1016/j.foodchem.2017.08.026.
  • Zhao, Q.; Dong, B.; Chen, J.; Zhao, B.; Wang, X.; Wang, L.; Zha, S.; Wang, Y.; Zhang, J.; Wang, Y. Effect of Drying Methods on Physicochemical Properties and Antioxidant Activities of Wolfberry (Lycium Barbarum) Polysaccharide. Carbohydr. Polym. 2015, 127(AUG), 176–181. DOI: 10.1016/j.carbpol.2015.03.041.
  • Donno, D.; Mellano, M. G.; Raimondo, E.; Cerutti, A. K.; Prgomet, Z.; Beccaro, G. L. Influence of Applied Drying Methods on Phytochemical Composition in Fresh and Dried Goji Fruits by HPLC Fingerprint. Eur. Food Res. Technol. 2016, 242(11), 1–14. DOI: 10.1007/s00217-016-2695-z.
  • Saxena, A.; Maity, T.; Raju, P. S.; Bawa, A. S., Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus Heterophyllus) Bulb Slices during Hot Air Drying. Food. Bioprocess. Technol. 2012, 5, 672–679. DOI: 10.1007/s11947-010-0409-2.
  • Orphanides, A.; Goulas, V.; Gekas, V. Drying Technologies: Vehicle to High-Quality Herbs. Food Eng. Rev. 2016, 8(2), 164–180. DOI: 10.1007/s12393-015-9128-9.
  • Huang, L. L.; Zhang, M. Trends in Development of Dried Vegetable Products as Snacks. Drying Technol. 2012, 30(5), 448–461. DOI: 10.1080/07373937.2011.644648.
  • Lyu, J.; Yi, J. Y.; Bi, J. F.; Gao, H.; Zhou, M.; Liu, X., Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips. Int. J. Food Eng. 2017, 13, 2. DOI: 10.1515/ijfe-2016-0250.
  • Zou, K.; Teng, J.; Huang, L.; Dai, X. W.; Wei, B. Y., Effect of Osmotic Pretreatment on Quality of Mango Chips by Explosion Puffing Drying. LWT Food Sci. Technol. 2013, 51, 253–259. DOI: 10.1016/j.lwt.2012.11.005.
  • Chen, Q.; Li, Z.; Bi, J.; Zhou, L.; Yi, J.; Wu, X., Effect of Hybrid Drying Methods on Physicochemical, Nutritional and Antioxidant Properties of Dried Black Mulberry. LWT Food Sci. Technol. 2017, 80, 178–184. DOI: 10.1016/j.lwt.2017.02.017.
  • 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.
  • Yi, J. Y.; Wang, P.; Bi, J. F.; Liu, X.; Wu, X. Y.; Zhong, Y. G., Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (Dic)-Assisted Freeze Drying. Food. Bioprocess. Technol. 2016, 9, 452–462. DOI: 10.1007/s11947-015-1643-4.
  • Adiletta, G.; Alam, M. R.; Cinquanta, L.; Russo, P.; Albanese, D.; Di Matteo, M., Effect of Abrasive Pretreatment on Hot Dried Goji Berry. Chem. Eng. Trans. 2015, 44, 127–132. DOI: 10.3303/CET1544022.
  • Istrati, D.; Vizireanu, C.; Iordachescu, G.; Dima, F.; Garnai, M. Physico-Chemical Characteristics and Antioxidant Activity of Goji Fruits Jam and Jelly during Storage. Ann. Univ. Dunarea de Jos Galati Fascicle VI Food Technol. 2013, 37(2), 100–110.
  • Prachayawarakorn, S.; Raikham, C.; Soponronnarit, S. Effects of Ripening Stage and Steaming Time on Quality Attributes of Fat Free Banana Snack Obtained from Drying Process Including Fluidized Bed Puffing. J. Food Sci. Technol. 2016, 53(2), 946–955. DOI: 10.1007/s13197-015-2051-5.
  • Voda, A.; Homan, N.; Witek, M.; Duijster, A.; Dalen, G. V.; Sman, R. V. D.; Nijsse, J.; Vliet, L. V.; As, H. V.; Duynhoven, J. V. The Impact of Freeze-Drying on Microstructure and Rehydration Properties of Carrot. Food Res. Int. 2012, 49(2), 687–693. DOI: 10.1016/j.foodres.2012.08.019.
  • Knockaert, G.; Lemmens, L.; Van, B. S.; Hendrickx, M.; Van, L. A. Changes in β-carotene Bioaccessibility and Concentration during Processing of Carrot Puree. Food Chem. 2012, 133(1), 60–67. DOI: 10.1016/j.foodchem.2011.12.066.
  • Chan, E.; Lim, Y. Y.; Wong, S. K.; Lim, K. K.; Tan, S. P.; Lianto, F. S.; Yong, M. Y. Effects of Different Drying Methods on the Antioxidant Properties of Leaves and Tea of Ginger Species. Food Chem. 2009, 113(1), 166–172. DOI: 10.1016/j.foodchem.2008.07.090.
  • Sun, L. J.; Zhang, J. B.; Lu, X. Y.; Zhang, L. Y.; Zhang, Y. L. Evaluation to the Antioxidant Activity of Total Flavonoids Extract from Persimmon (Diospyros Kaki L.) Leaves. Food Chem. Toxicol. 2011, 49(10), 2689–2696. DOI: 10.1016/j.fct.2011.07.042.
  • Wang, Y. T.; Liu, F. X.; Cao, X. M.; Chen, F.; Hu, X. S.; Liao, X. J. Comparison of High Hydrostatic Pressure and High Temperature Short Time Processing on Quality of Purple Sweet Potato Nectar. Innovative Food Sci. Emerging Technol. 2012, 16(39), 326–334. DOI: 10.1016/j.ifset.2012.07.006.
  • Jihyun, J.; Hana, J.; Saerom, L.; Heejae, L.; Keumtaek, H.; Taeyoung, K. Anti-Oxidant, Anti-Proliferative and Anti-Inflammatory Activities of the Extracts from Black Raspberry Fruits and Wine. Food Chem. 2010, 123(2), 338–344. DOI: 10.1016/j.foodchem.2010.04.040.
  • Shi, Q. L.; Wang, X. H.; Zhao, Y.; Fang, Z. X. Glass Transition and State Diagram for Freeze-Dried Agaricus Bisporus. J. Food Eng. 2012, 111(4), 667–674. DOI: 10.1016/j.jfoodeng.2012.02.038.
  • Roos, Y. H.;. Water Activity and Physical State Effects on Amorphous Food Stability. J. Food Process. Preserv. 1993, 16(6), 433–447. DOI: 10.1111/j.1745-4549.1993.tb00221.x.
  • Krokida, M. K.; Maroulis, Z. B.; Saravacos, G. D. The Effect of the Method of Drying on the Colour of Dehydrated Products. Int. J. Food Sci. Technol. 2015, 36(1), 53–59. DOI: 10.1046/j.1365-2621.2001.00426.x.
  • Saxena, A.; Bawa, A. S.; Raju, P. S. Phytochemical Changes in Fresh-Cut Jackfruit (Artocarpus Heterophyllus L.) Bulbs during Modified Atmosphere Storage. Food Chem. 2009, 115(4), 1443–1449. DOI: 10.1016/j.foodchem.2009.01.080.
  • Dias, M. G.; Camões, M. F.; Oliveira, L. Carotenoid Stability in Fruits, Vegetables and Working Standards - Effect of Storage Temperature and Time. Food Chem. 2014, 156(2), 37–41. DOI: 10.1016/j.foodchem.2014.01.050.
  • Zhang, X. R.; Qi, C. H.; Cheng, J. P.; Liu, G.; Huang, L. J.; Wang, Z. F.; Zhou, W. X.; Zhang, Y. X. Lycium Barbarum Polysaccharide LBPF4-OL May Be a New Toll-Like Receptor 4/MD2-MAPK Signaling Pathway Activator and Inducer. Int. Immunopharmacol. 2014, 19(1), 132–141. DOI: 10.1016/j.intimp.2014.01.010.
  • Hayat, K.; Zhang, X. M.; Chen, H. Q.; Xia, S. Q.; Jia, C. S.; Zhong, F. Liberation and Separation of Phenolic Compounds from Citrus Mandarin Peels by Microwave Heating and Its Effect on Antioxidant Activity. Sep. Purif. Technol. 2010, 73(3), 371–376. DOI: 10.1016/j.seppur.2010.04.026.
  • Krapfenbauer, G.; Kinner, M.; Gössinger, M.; Schönlechner, R.; Berghofer, E. Effect of Thermal Treatment on the Quality of Cloudy Apple Juice. J. Agric. Food Chem. 2006, 54(15), 5453–5460. DOI: 10.1021/jf0606858.
  • Papoutsis, K.; Pristijono, P.; Golding, J. B.; Stathopoulos, C. E.; Bowyer, M. C.; Scarlett, C. J.; Vuong, Q. V. Effect of Vacuum‐Drying, Hot Air‐Drying and Freeze‐Drying on Polyphenols and Antioxidant Capacity of Lemon (Citrus Limon) Pomace Aqueous Extracts. Int. J. Food Sci. Technol. 2016, 52(4), 1–8. DOI: 10.1111/ijfs.13351.
  • Vashisth, T.; Singh, R. K.; Pegg, R. B. Effects of Drying on the Phenolics Content and Antioxidant Activity of Muscadine Pomace. LWT-Food Sci. Technol. 2011, 44(7), 1649–1657. DOI: 10.1016/j.lwt.2011.02.011.
  • Shahidi, F.; Zhong, Y. Lipid Oxidation and Improving the Oxidative Stability. Chem Soc Rev. 2010, 39(11), 4067. DOI: 10.1039/b922183m.
  • Chang, C. H.; Lin, H. Y.; Chang, C. Y.; Liu, Y. C. Comparisons on the Antioxidant Properties of Fresh, Freeze-Dried and Hot-Air-Dried Tomatoes. J. Food Eng. 2006, 77(3), 478–485. DOI: 10.1016/j.jfoodeng.2005.06.061.
  • Hamrouni-Sellami, I.; Rahali, F. Z.; Rebey, I. B.; Bourgou, S.; Limam, F.; Marzouk, B. Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia Officinalis L.) Plants as Affected by Different Drying Methods. Food. Bioprocess. Technol. 2013, 6(3), 806–817. DOI: 10.1007/s11947-012-0877-7.
  • Adak, N.; Heybeli, N.; Ertekin, C., Infrared Drying of Strawberry. Food Chem. 2017, 219, 109–116. DOI: 10.1016/j.foodchem.2016.09.103.