Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry
The target of this study was to examine the influence of ultrasound pretreatment and edible coatings (xanthan, guar, and wild sage seed gums) on the total phenols content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), and rehydration rate of sweet cherries (SC). F...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723002778 |
| _version_ | 1797736677671698432 |
|---|---|
| author | Fakhreddin Salehi Sara Ghazvineh Moein Inanloodoghouz |
| author_facet | Fakhreddin Salehi Sara Ghazvineh Moein Inanloodoghouz |
| author_sort | Fakhreddin Salehi |
| collection | DOAJ |
| description | The target of this study was to examine the influence of ultrasound pretreatment and edible coatings (xanthan, guar, and wild sage seed gums) on the total phenols content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), and rehydration rate of sweet cherries (SC). For the edible coating of SC, a 0.2% gum solution (xanthan, guar, and wild sage seed) was prepared and the SC were dipped into the aqueous solution. Also, the ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 3 min. The gums coating increased the total phenols content, antioxidant properties, and drying time and decreased the Deff values. The highest value of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (61.04 ± 2.09%) was observed on coated SC by guar gum. The mean drying times for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 130, 160, 175, and 140 min, respectively. In this study, the SC Deff as determined by the second Fick law varied from 1.39 × 10−9 m2/s to 2.46 × 10−9 m2/s. The Midilli model gave the best results for describing single-layer drying of SC. The mean rehydration ratio for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 141.81, 167.26, 176.21, and 156.87 %, respectively. Considering the total phenols content, antioxidant activity, and rehydration ratio, edible coating and ultrasonic pretreatment will be more promising for SC pretreatment before drying and other processes. |
| first_indexed | 2024-03-12T13:16:22Z |
| format | Article |
| id | doaj.art-4a44699d10144bd8a2a9923342442649 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-12T13:16:22Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-4a44699d10144bd8a2a99233424426492023-08-27T04:27:10ZengElsevierUltrasonics Sonochemistry1350-41772023-10-0199106565Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherryFakhreddin Salehi0Sara Ghazvineh1Moein Inanloodoghouz2Corresponding author.; Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranDepartment of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranDepartment of Food Science and Technology, Bu-Ali Sina University, Hamedan, IranThe target of this study was to examine the influence of ultrasound pretreatment and edible coatings (xanthan, guar, and wild sage seed gums) on the total phenols content, antioxidant potential, mass transfer rate, effective moisture diffusivity (Deff), and rehydration rate of sweet cherries (SC). For the edible coating of SC, a 0.2% gum solution (xanthan, guar, and wild sage seed) was prepared and the SC were dipped into the aqueous solution. Also, the ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 3 min. The gums coating increased the total phenols content, antioxidant properties, and drying time and decreased the Deff values. The highest value of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity (61.04 ± 2.09%) was observed on coated SC by guar gum. The mean drying times for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 130, 160, 175, and 140 min, respectively. In this study, the SC Deff as determined by the second Fick law varied from 1.39 × 10−9 m2/s to 2.46 × 10−9 m2/s. The Midilli model gave the best results for describing single-layer drying of SC. The mean rehydration ratio for uncoated, xanthan gum-coated, guar gum-coated, and wild sage seed gum-coated SC were 141.81, 167.26, 176.21, and 156.87 %, respectively. Considering the total phenols content, antioxidant activity, and rehydration ratio, edible coating and ultrasonic pretreatment will be more promising for SC pretreatment before drying and other processes.http://www.sciencedirect.com/science/article/pii/S1350417723002778Effective moisture diffusivityGuar gumMidilli modelWild sage seed gumXanthan gum |
| spellingShingle | Fakhreddin Salehi Sara Ghazvineh Moein Inanloodoghouz Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry Ultrasonics Sonochemistry Effective moisture diffusivity Guar gum Midilli model Wild sage seed gum Xanthan gum |
| title | Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry |
| title_full | Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry |
| title_fullStr | Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry |
| title_full_unstemmed | Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry |
| title_short | Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry |
| title_sort | effects of edible coatings and ultrasonic pretreatment on the phenolic content antioxidant potential drying rate and rehydration ratio of sweet cherry |
| topic | Effective moisture diffusivity Guar gum Midilli model Wild sage seed gum Xanthan gum |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723002778 |
| work_keys_str_mv | AT fakhreddinsalehi effectsofediblecoatingsandultrasonicpretreatmentonthephenoliccontentantioxidantpotentialdryingrateandrehydrationratioofsweetcherry AT saraghazvineh effectsofediblecoatingsandultrasonicpretreatmentonthephenoliccontentantioxidantpotentialdryingrateandrehydrationratioofsweetcherry AT moeininanloodoghouz effectsofediblecoatingsandultrasonicpretreatmentonthephenoliccontentantioxidantpotentialdryingrateandrehydrationratioofsweetcherry |