Beetroot (Beta vulgaris L. var. conditiva Alef.) pretreated by freeze-thaw: influence of drying methods on the quality characteristics

References

• Alvarez-Parrilla, E., de la Rosa, L. A., Amarowicz, R., & Shahidi, F. (2011). Antioxidant activity of fresh and processed Jalapeño and Serrano peppers. Journal of Agricultural and Food Chemistry, 59(1), 163–173. https://doi.org/10.1021/jf103434u
   PubMed Web of Science ®Google Scholar
• An, K., Zhao, D., Wang, Z., Wu, J., Xu, Y., & Xiao, G. (2016). Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chemistry, 197, 1292–1300. https://doi.org/10.1016/j.foodchem.2015.11.033
   PubMed Web of Science ®Google Scholar
• Ando, Y., Hagiwara, S., Nabetani, H., Sotome, I., Okunishi, T., Okadome, H., Orikasa, T., & Tagawa, A. (2019). Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment. LWT-Food Science and Technology, 100, 294–299. https://doi.org/10.1016/j.lwt.2018.10.064
   Web of Science ®Google Scholar
• Ando, Y., Maeda, Y., Mizutani, K., Wakatsuki, N., Hagiwara, S., & Nabetani, H. (2016). Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure. LWT-Food Science and Technology, 71, 40–46. https://doi.org/10.1016/j.lwt.2016.03.019
   Web of Science ®Google Scholar
• Bassey, E. J., Sun, D. W., Esua, O. J., & Cheng, J. H. (2022). Effects of freeze-thaw pretreatments on the drying characteristics, physicochemical and phytochemical composition of red dragon fruit during mid- and near-infrared drying. Drying Technology, 41(4), 561–576. https://doi.org/10.1080/07373937.2022.2109047
   Web of Science ®Google Scholar
• Bazaria, B., & Kumar, P. (2018). Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM). Journal of the Saudi Society of Agricultural Sciences, 17(4), 408–415. https://doi.org/10.1016/j.jssas.2016.09.007
   Google Scholar
• Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
   PubMed Web of Science ®Google Scholar
• Bozkir, H., & Ergün, A. R. (2020). Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon. LWT-Food Science and Technology, 131(12), 109704. https://doi.org/10.1016/j.lwt.2020.109704
   Google Scholar
• Cheigh, H. S., Um, S. H., & Lee, C. Y. (1995). Antioxidant characteristics of melanin-related products from enzymatic browning reaction of catechin in a model system. ACS Symposium Series, 600, 200–208. https://doi.org/10.1021/bk-1995-0600.ch016
   Google Scholar
• Chen, Q., Li, Z., Bi, J., Zhou, L., Yi, J., & Wu, X. (2017). Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology, 80(3), 178–184. https://doi.org/10.1016/j.lwt.2017.02.017
   Google Scholar
• Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., & Panghal, A. (2019). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chemistry, 272, 192–200. https://doi.org/10.1016/j.foodchem.2018.08.022
   PubMed Web of Science ®Google Scholar
• Cui, Z. W., Xu, S. Y., & Sun, D. W. (2004). Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technology, 22(3), 563–575. https://doi.org/10.1081/DRT-120030001
   Web of Science ®Google Scholar
• Dai, Y., Li, M., Li, M., Wang, Z., Lu, J., Zhou, Y., Meng, W., Chen, S., & Li, Q. (2021). Quality study of the preparation of virgin brown sugar powder by vacuum drying. Sugar Technology, 23(4), 1171–1182. https://doi.org/10.1007/s12355-021-00968-6
   Google Scholar
• De Oliveira, S. P. A., Do Nascimento, H. M. A., Sampaio, K. B., & de Souza, E. L. (2020). A review on bioactive compounds of beet (Beta vulgaris L. subsp. vulgaris) with special emphasis on their beneficial effects on gut microbiota and gastrointestinal health. Critical Reviews in Food Science and Nutrition, 61(12), 2022–2033. https://doi.org/10.1080/10408398.2020.1768510
   PubMed Web of Science ®Google Scholar
• Dhiman, A., Suhag, R., Chauhan, D. S., Thakur, D., Chhikara, S., & Prabhakar, P. K. (2021). Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends in Food Science and Technology, 114, 443–458. https://doi.org/10.1016/j.tifs.2021.05.042
   Web of Science ®Google Scholar
• Feng, Y., Tan, C. P., Zhou, C., Yagoub, A. E. A., Xu, B., Sun, Y., Ma, H., Xu, X., & Yu, X. (2020). Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices. Food Chemistry, 324, 126883. https://doi.org/10.1016/j.foodchem.2020.126883
   PubMed Web of Science ®Google Scholar
• Figiel, A. (2010). Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods. Journal of Food Engineering, 98(4), 461–470. https://doi.org/10.1016/j.jfoodeng.2010.01.029
   Web of Science ®Google Scholar
• Fu, Y., Shi, J., Xie, S. Y., Zhang, T. Y., Soladoye, O. P., & Aluko, R. E. (2020). Red beetroot betalains: Perspectives on extraction, processing, and potential health benefits. Journal of Agricultural and Food Chemistry, 68(42), 11595–11611. https://doi.org/10.1021/acs.jafc.0c04241
   PubMed Web of Science ®Google Scholar
• Gong, H., Wang, T., Hua, Y., Wang, W. D., Shi, C., Xu, H. X., Li, L. L., Zhang, D. P., Sun, Y. E., & Yu, N. N. (2022). Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder. CyTA-Journal of Food, 20(1), 111–119. https://doi.org/10.1080/19476337.2022.2093400
   Web of Science ®Google Scholar
• Hadipour, E., Taleghani, A., Tayarani-Najaran, N., & Tayarani-Najaran, Z. (2020). Biological effects of red beetroot and betalains: A review. Phytotherapy Research, 34(8), 1847–1867. https://doi.org/10.1002/ptr.6653
   PubMed Web of Science ®Google Scholar
• Hamid, M. G., & Nour, A. A. A. M. (2018). Effect of different drying methods on quality attributes of beetroot (Beta vulgaris) slices. World Journal of Science, Technology and Sustainable Development, 15(3), 287–298. https://doi.org/10.1108/WJSTSD-11-2017-0043
   Web of Science ®Google Scholar
• Janiszewska-Turak, E., Rybak, K., Grzybowska, E., Konopka, E., & Witrowa-Rajchert, D. (2021). The influence of different pretreatment methods on color and pigment change in beetroot products. Molecules, 26(12), 3683. https://doi.org/10.3390/molecules26123683
   PubMed Web of Science ®Google Scholar
• Köprüalan, Ö., Altay, Ö., Bodruk, A., & Kaymak-Ertekin, F. (2021). Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips. Journal of Food Measurement and Characterization, 15(4), 2995–3004. https://doi.org/10.1007/s11694-021-00866-1
   Web of Science ®Google Scholar
• Lechner, J. F., & Stoner, G. D. (2019). Red beetroot and betalains as cancer chemopreventative agents. Molecules, 24(8), 1602–1612. https://doi.org/10.3390/molecules24081602
   PubMed Web of Science ®Google Scholar
• Lim, Y. Y., & Murtijaya, J. (2007). Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT-Food Science and Technology, 40(9), 1664–1669. https://doi.org/10.1016/j.lwt.2006.12.013
   Web of Science ®Google Scholar
• Lin, T. M., Durance, T. D., & Scaman, C. H. (1998). Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31(2), 111–117. https://doi.org/10.1016/S0963-9969(98)00070-2
   Web of Science ®Google Scholar
• Liu, Y., Sabadash, S., Duan, Z., & Deng, C. (2022). The influence of different drying methods on the quality attributes of beetroots. Eastern-European Journal of Enterprise Technologies, 3(11 (117)), 60–68. https://doi.org/10.15587/1729-4061.2022.258049
   Google Scholar
• Liu, Z. L., Xie, L., Zielinska, M., Pan, Z., Wang, J., Deng, L. Z., Wang, H., & Xiao, H. W. (2021). Pulsed vacuum drying enhances drying of blueberry by altering micro-, ultrastructure and water status and distribution. LWT-Food Science and Technology, 142(8), 111013. https://doi.org/10.1016/j.lwt.2021.111013
   Google Scholar
• Marfil, P. H. M., Santos, E. M., & Telis, V. R. N. (2008). Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Science and Technology, 41(9), 1642–1647. https://doi.org/10.1016/j.lwt.2007.11.003
   Web of Science ®Google Scholar
• Mella, C., Vega-Gálvez, A., Uribe, E., Pastena, A., Mejias, N., & Quispe-Fuentes, I. (2022). Impact of vacuum drying on drying characteristics and functional properties of beetroot (Beta vulgaris). Applied Food Research, 2(1), 100120. https://doi.org/10.1016/j.afres.2022.100120
   Google Scholar
• Mitra, J., Shrivastava, S. L., & Rao, P. S. (2011). Process optimisation of vacuum drying of onion slices. Czech Journal of Food Sciences, 29(6), 586–594. https://doi.org/10.17221/162/2010-CJFS
   Web of Science ®Google Scholar
• Nistor, O. V., Seremet, L., Andronoiu, D. G., Rudi, L., & Botez, E. (2017). Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra). Food Chemistry, 236, 59–67. https://doi.org/10.1016/j.foodchem.2017.04.129
   PubMed Web of Science ®Google Scholar
• Paciulli, M., Medina-Meza, I. G., Chiavaro, E., & Barbosa-Cánovas, G. V. (2016). Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT-Food Science and Technology, 68, 98–104. https://doi.org/10.1016/j.lwt.2015.12.029
   Web of Science ®Google Scholar
• Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6(1), 36–60. https://doi.org/10.1007/s11947-012-0867-9
   Web of Science ®Google Scholar
• Paula, R. R., Vimercati, W. C., Araújo, C. D. S., Macedo, L. L., Teixeira, L. J. Q., & Saraiva, S. H. (2020). Drying kinetics and physicochemical properties of whey dried by foam mat drying. Journal of Food Processing and Preservation, 44(10), e14796. https://doi.org/10.1111/jfpp.14796
   Web of Science ®Google Scholar
• Piotrowski, D., Kostyra, E., Grzegory, P., & Janiszewska-Turak, E. (2021). Influence of drying methods on the structure, mechanical and sensory properties of strawberries. European Food Research and Technology, 247(8), 1859–1867. https://doi.org/10.1007/s00217-021-03682-5
   Web of Science ®Google Scholar
• Prieto-Santiago, V., Cavia, M., Alonso-Torre, S., & Carrillo, C. (2020). Relationship between color and betalain content in different thermally treated beetroot products. Journal of Food Science and Technology, 57(9), 3305–3313. https://doi.org/10.1007/s13197-020-04363-z
   PubMed Web of Science ®Google Scholar
• Ravichandran, K., Saw, N., Mohdaly, A., Gabr, A., Kastell, A., Riedel, H., Cai, Z., Knorr, D., & Smetanska, I. (2013). Impact of processing of red beet on betalain content and antioxidant activity. Food Research International, 50(2), 670–675. https://doi.org/10.1016/j.foodres.2011.07.002
   Web of Science ®Google Scholar
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3
   PubMed Web of Science ®Google Scholar
• Samoticha, J., Wojdyło, A., & Lech, K. (2016). The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries. LWT-Food Science and Technology, 66, 484–489. https://doi.org/10.1016/j.lwt.2015.10.073
   Web of Science ®Google Scholar
• Seremet, L., Nistor, O. V., Andronoiu, D. G., Mocanu, G. D., Barbu, V. V., Maidan, A., Rudi, L., & Botez, E. (2020). Development of several hybrid drying methods used to obtain red beetroot powder. Food Chemistry, 310, 25637. https://doi.org/10.1016/j.foodchem.2019.125637
   Web of Science ®Google Scholar
• Souza, V. R. D., Pereira, P. A. P., Silva, T. L. T. D., Lima, L. C. D. O., Pio, R., & Queiroz, F. (2014). Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry, 156, 362–368. https://doi.org/10.1016/j.foodchem.2014.01.125
   PubMed Web of Science ®Google Scholar
• Srikanth, K. S., Sharanagat, V. S., Kumar, Y., Bhadra, R., Singh, L., Nema, P. K., & Kumar, V. (2020). Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius). LWT-Food Science and Technology, 99, 8–16. https://doi.org/10.1016/j.lwt.2018.09.049
   Web of Science ®Google Scholar
• Stintzing, F. C., Herbac, K. M., Mosshammer, M. R., Carle, R., Yi, W., Sellappan, S., Akoh, C. C., Bunch, R., & Felker, P. (2005). Color, betalain pattern, and antioxidant properties of cactus pear (opuntia spp.) clones. Journal of Agricultural and Food Chemistry, 53(2), 442–451. https://doi.org/10.1021/jf048751y
   PubMed Web of Science ®Google Scholar
• Székely, D., Vidák, K., Furulyás, D., Ribárszki, K., & Stéger-Máté, M. (2019). Effect of drying methods on physicochemical parameters of different red beetroots (Beta vulgaris L.) species. Periodica Polytechnica Chemical Engineering, 63(3), 485–490. https://doi.org/10.3311/PPch.13104
   Web of Science ®Google Scholar
• Vadivambal, R., & Jayas, D. S. (2007). Changes in quality of microwave-treated agricultural products—a review. Biosystems Engineering, 98(1), 1–16. https://doi.org/10.1016/j.biosystemseng.2007.06.006
   Web of Science ®Google Scholar
• Valadez-Carmona, L., Cortez-García, R. M., Plazola-Jacinto, C. P., Necoechea-Mondragón, H., & Ortiz-Moreno, A. (2016). Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (cocos nucifera L.). Journal of Food Science and Technology, 53(9), 3495–3501. https://doi.org/10.1007/s13197-016-2324-7
   PubMed Web of Science ®Google Scholar
• Varshney, K., & Mishra, K. (2022). An analysis of health benefits of beetroot. International Journal of Innovative Research in Engineering and Management, 9(1), 207–210. https://doi.org/10.55524/ijirem.2022.9.1.39
   Google Scholar
• Wruss, J., Waldenberger, G., Huemer, S., Uygun, P., Lanzerstorfer, P., Müller, U., Höglinger, O., & Weghuber, J. (2015). Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria. Journal of Food Composition and Analysis, 42, 46–55. https://doi.org/10.1016/j.jfca.2015.03.005
   Web of Science ®Google Scholar
• Wu, X. F., Zhang, M., Adhikari, B., & Sun, J. C. (2017). Recent developments in novel freezing and thawing technologies applied to foods. Critical Reviews in Food Science and Nutrition, 57(17), 3620–3631. https://doi.org/10.1080/10408398.2015.1132670
   PubMed Web of Science ®Google Scholar
• Xie, L., Zheng, Z. A., Mujumdar, A. S., Fang, X. M., Wang, J., Zhang, Q., Ma, Q., Xiao, H. W., Yan-Hong Liu, Y. H., & Gao, Z. J. (2018). Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes. Drying Technology, 36(12), 1501–1514. https://doi.org/10.1080/07373937.2017.1414055
   Web of Science ®Google Scholar
• Zhang, J., Zhou, D., Zhong, X., Pei, Z., Tian, Y., Xiang, D., Cao, J., Shen, X., & Li, C. (2020). Quality and protein degradation of golden pompano (Trachinotus blochii) fillets during four drying methods. LWT-Food Science and Technology, 130, 109638. https://doi.org/10.1016/j.lwt.2020.109638
   Web of Science ®Google Scholar
• Zhang, L., Yu, X., Arun S, M., & Zhou, C. (2022). Effect of freeze-thaw pretreatment combined with variable temperature on infrared and convection drying of lotus root. LWT-Food Science and Technology, 154, 112804. https://doi.org/10.1016/j.lwt.2021.112804
   Web of Science ®Google Scholar
• Zhang, Y., Sun, B. H., Pei, Y. P., Vidyarthi, S. K., Zhang, W. P., Zhang, W. K., Ju, H. Y., Gao, Z. J., & Xiao, H. W. (2021). Vacuum-steam pulsed blanching (VSPB): An emerging blanching technology for beetroot. LWT-Food Science and Technology, 147(5), 111532. https://doi.org/10.1016/j.lwt.2021.111532
   Google Scholar
• Zielinska, M., Sadowski, P., & Błaszczak, W. (2015). Freezing/Thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). LWT-Food Science and Technology, 62(1), 555–563. https://doi.org/10.1016/j.lwt.2014.08.002
   Web of Science ®Google Scholar