Sürdürülebilir Kalkınma Amaçları
Yayınlar
- Derleme MakaleAçık Erişim2025Scopus SJRQ1Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables
Süfer, Ozge; Koç, Gulsah Caliskan; Öztekin, Sebahat; Karabacak, Azime Ozkan; Su, Dianbin; Wang, Deqing; Eroglu, Salih; Malçok, Senanur Durgut; Uslu, Ulku Hilal; Adal, Samiye
This research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of these products. Although conventional techniques like sun and hot air drying are often employed, enzymatic and non-enzymatic brownings usually cause a considerable loss of color. New technologies aim to better preserve the original color by cutting down on processing temperature and drying time. The paper also looks at the possibilities of hybrid drying approaches, which combine techniques such as infrared hot air drying and microwave hot air drying. These methods have been demonstrated to be especially successful in preserving color integrity and enhancing drying process effectiveness. The results highlight the vital significance that parameter optimization and drying technique selection play in maintaining the nutritional value and aesthetic appeal of dehydrated fruits and vegetables. This study emphasizes the significance of developing drying technologies to satisfy consumer desires for premium, aesthetically pleasing food goods, because color is a major factor in determining consumer acceptance and perceived product quality. With wider implications for food preservation and the food industry overall, this work helps to develop more effective and efficient drying processes by shedding light on how various drying techniques affect color retention.
AtıfScopus26WoS27OpenAlex24
İncele - Derleme MakaleAçık Erişim2024Scopus SJRQ1High pressure homogenization for preservation of liquid foods-Mechanisms, molecular modifications and recent developments
Pandiselvam, R.; Özaslan, Zeynep Tugba; Sahni, Prashant; Khanashyam, Anandu Chandra; Kutlu, Naciye; Yilmaz, Merve Silanur; Isleroglu, Hilal; Ramniwas, Seema; Rustagi, Sarvesh
High Pressure Homogenization (HPH) is emerging as a cutting-edge, non-thermal technology for liquid food preservation, offering significant advantages over conventional methods. Recent advances in HPH technology, particularly with the development of robust valves capable of withstanding pressures of 350-400 MPa, have opened new possibilities for the food industry. HPH not only extends the shelf life of liquid foods but also preserves nutritional value, improves homogeneity, reduces energy consumption, and minimizes the need for chemical preservatives. Its ability to inactivate microorganisms and enzymes while modifying bioactive components is particularly valuable for enhancing food safety and nutritional quality. Novel aspects of HPH include its efficiency in microbial and enzyme inactivation through cellular disruption, demonstrated in both lab and industrial settings, as well as its capacity to alter the functional properties of proteins, carbohydrates, and lipids. This results in improved stability, viscosity, and shelf life of various products. The versatility of HPH enables the development of novel food formulations that meet evolving consumer demands for safer, more nutritious options. This review critically examines the literature on HPH's application in liquid foods, focusing on its impact on enzymatic activity and bioactive components, while highlighting the parameters that influence microbial inactivation during HPH processing. The ongoing technological advancements in HPH present a promising future for revolutionizing food preservation practices.
AtıfScopus17WoS13OpenAlex21İncele