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Background: Filtration of osmotic solution affects selective penetration during osmotic dehydration (OD), and after drying is finished, this can influence the chemical composition of the material, which is also modified by OD. Methods: Osmotic dehydration was carried out in filtrated and non-filtrated concentrated chokeberry juice with the addition of mint infusion. Then, this underwent convective drying, vacuum-microwave drying and combined convective pre-drying, followed by vacuum-microwave finishing drying. Drying kinetics were presented and mathematical models were selected. The specific energy consumption for each drying method was calculated and the energy efficiency was determined. Results and Discussion: The study revealed that filtration of osmotic solution did not have significant effect on drying kinetics; however, it affected selective penetration during OD. The highest specific energy consumption was obtained for the samples treated by convective drying (CD) (around 170 kJ·g−1 fresh weight (fw)) and the lowest for the samples treated by vacuum-microwave drying (VMD) (around 30 kJ·g−1 fw), which is due to the differences in the time of drying and when these methods are applied. Conclusions: Filtration of the osmotic solution can be used to obtain the desired material after drying and the VMD method is the most appropriate considering both phenolic acid content and the energy aspect of drying.
Klaudia Masztalerz; Jacek Łyczko; Krzysztof Lech. Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples. Molecules 2021, 26, 3274 .
AMA StyleKlaudia Masztalerz, Jacek Łyczko, Krzysztof Lech. Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples. Molecules. 2021; 26 (11):3274.
Chicago/Turabian StyleKlaudia Masztalerz; Jacek Łyczko; Krzysztof Lech. 2021. "Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples." Molecules 26, no. 11: 3274.
The main objective of the study is to assess the effect of filtration of osmotic solution on the selective penetration during osmotic dehydration and on the retention of volatile compounds, obtained from mint extracts, in apple cylinders cv. Champion after drying using different methods. For this purpose, osmotic dehydration in filtrated and nonfiltrated concentrated chokeberry juice with the addition of mint extract was performed. Then, the process was followed by convective drying, vacuum‐microwave drying, or combined drying methods. Physical properties were determined such as open, closed, total porosity, shrinkage, and water activity. SPME and GC/MS analyses were performed to assess the changes in carvone contribution in the osmotic solutions as well as apple cylinders. Statistical analysis of variance (ANOVA) was also presented. It was found that even though, filtration did not influence osmotic dehydration kinetics, it led to significantly (p <.05) higher carvone contribution in dried material than in the case of nonfiltrated solutions. Convective drying was significantly (p <.05) better in preserving carvone than other drying methods such as vacuum‐microwave drying and combined drying consisting of convective predrying and vacuum‐microwave finishing drying. Drying methods also affected physical parameters like open and closed porosities. Filtration did not influence drying kinetics but resulted in better retention of carvone in dried apples, especially when convective drying was applied. Practical Applications The study might be of special interest to food processing industry, as it presents new developments (filtration of osmotic solution) in osmotic dehydration that allow to achieve higher contents of volatile compounds (carvone) in dehydrated material after drying compared to conventional osmotic dehydration. The study shows how to work with complex osmotic solutions and obtain high quality dried materials. Obtained results demonstrate that filtration of concentrated juice used as osmotic solution can be applied to affect the selective penetration during osmotic dehydration. Addition of herbal extracts to the osmotic solution can further improve the chemical composition of the dried material and lead to higher contribution of volatile compounds. Osmotic dehydration followed by convective drying results in higher retention of carvone in comparison to other drying methods. The methods presented in the manuscript might be used to create other new compositions with high volatile concentration in the biological material after drying.
Klaudia Masztalerz; Jacek Łyczko; Krzysztof Lech; Antoni Szumny; Adam Figiel. The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples. Journal of Food Process Engineering 2021, 44, e13728 .
AMA StyleKlaudia Masztalerz, Jacek Łyczko, Krzysztof Lech, Antoni Szumny, Adam Figiel. The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples. Journal of Food Process Engineering. 2021; 44 (7):e13728.
Chicago/Turabian StyleKlaudia Masztalerz; Jacek Łyczko; Krzysztof Lech; Antoni Szumny; Adam Figiel. 2021. "The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples." Journal of Food Process Engineering 44, no. 7: e13728.
Buckwheat husks are used in many therapeutic products such as pillows, mattresses, seats, etc. This material is proposed by producers for example for discopathy, back pain and head vasomotor disorders. Our studies evaluated the impact of using cotton mattresses with buckwheat husk fillings on people’s health condition. The main research was carried out on the group of 60 people divided into 3 groups (1—people with skeletal system problems, 2—people spending a lot of time lying with the probability of pressure ulcer formation and 3—healthy people). In addition, different tests have been carried out on the possibility of colonization of mattresses by fungi, bacteria and arthropod pests, and rheological, chemical and flammability tests. The research material in the form of buckwheat husks was tested in a diverse way. All tests indicate high usefulness of husks for therapeutic activity. This material was contaminated with fungi, bacteria and pests at a very low level, related to the natural colonization of buckwheat nuts during harvest and storage. The quality of the husks was also confirmed in rheological, chemical and flammability studies. Finally, this has also been confirmed in surveys conducted on people with health problems. The analyses show that the buckwheat husk is an excellent material that can be used to fill prophylactic mattresses. This has been confirmed by the results of laboratory tests and opinions of respondents using mattresses filled with buckwheat husk.
Agnieszka Nawirska-Olszańska; Adam Figiel; Elżbieta Pląskowska; Jacek Twardowski; Elżbieta Gębarowska; Alicja Kucharska; Anna Sokół-Łętowska; Radosław Spychaj; Krzysztof Lech; Marek Liszewski. Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses. International Journal of Environmental Research and Public Health 2021, 18, 1949 .
AMA StyleAgnieszka Nawirska-Olszańska, Adam Figiel, Elżbieta Pląskowska, Jacek Twardowski, Elżbieta Gębarowska, Alicja Kucharska, Anna Sokół-Łętowska, Radosław Spychaj, Krzysztof Lech, Marek Liszewski. Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses. International Journal of Environmental Research and Public Health. 2021; 18 (4):1949.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Adam Figiel; Elżbieta Pląskowska; Jacek Twardowski; Elżbieta Gębarowska; Alicja Kucharska; Anna Sokół-Łętowska; Radosław Spychaj; Krzysztof Lech; Marek Liszewski. 2021. "Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses." International Journal of Environmental Research and Public Health 18, no. 4: 1949.
1) Aim of the study: The main aim of the study was to examine the quality and properties of sweet corn kernels treated by osmotic dehydration (OD) and different drying methods. 2) Methods: Drying kinetics, texture profile analysis (TPA), color and a descriptive sensory analysis were performed in the study. 3) Results: The study found that the use of vacuum‐microwave drying (VMD) as a part of the drying process had a significant impact on the formation of crispy characteristic of the sample. Also, application of osmotic dehydration performed in concentrated apple juice followed by drying resulted in a fruitier, not that crispy but juicier material when compared to non‐OD samples. 4) Conclusions: At the end, VMD was selected as optimal for production of crunchy sweet corn kernels while OD/VMD was recommended for obtaining juicier, less crunchy material with improved taste as a result of OD.
Salvador Castillo‐Gironés; Klaudia Masztalerz; Krzysztof Lech; Hanán Issa‐Issa; Adam Figiel; Angel A. Carbonell‐Barrachina. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. Journal of Food Processing and Preservation 2021, 45, e15383 .
AMA StyleSalvador Castillo‐Gironés, Klaudia Masztalerz, Krzysztof Lech, Hanán Issa‐Issa, Adam Figiel, Angel A. Carbonell‐Barrachina. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. Journal of Food Processing and Preservation. 2021; 45 (4):e15383.
Chicago/Turabian StyleSalvador Castillo‐Gironés; Klaudia Masztalerz; Krzysztof Lech; Hanán Issa‐Issa; Adam Figiel; Angel A. Carbonell‐Barrachina. 2021. "Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels." Journal of Food Processing and Preservation 45, no. 4: e15383.
Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques—convective, vacuum-microwave, and a combination of convective and vacuum-microwave—were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.
Jacek Łyczko; Klaudia Masztalerz; Leontina Lipan; Hubert Iwiński; Krzysztof Lech; Ángel Carbonell-Barrachina; Antoni Szumny. Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods 2021, 10, 403 .
AMA StyleJacek Łyczko, Klaudia Masztalerz, Leontina Lipan, Hubert Iwiński, Krzysztof Lech, Ángel Carbonell-Barrachina, Antoni Szumny. Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods. 2021; 10 (2):403.
Chicago/Turabian StyleJacek Łyczko; Klaudia Masztalerz; Leontina Lipan; Hubert Iwiński; Krzysztof Lech; Ángel Carbonell-Barrachina; Antoni Szumny. 2021. "Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile." Foods 10, no. 2: 403.
The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.
Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. Molecules 2020, 25, 5521 .
AMA StyleAneta Wojdyło, Krzysztof Lech, Paulina Nowicka. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. Molecules. 2020; 25 (23):5521.
Chicago/Turabian StyleAneta Wojdyło; Krzysztof Lech; Paulina Nowicka. 2020. "Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples." Molecules 25, no. 23: 5521.
Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. Moreover, scanning electron microscope (SEM) images were provided. Total phenolic content (TPC) and antioxidant capacity measured by Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC ABTS) of OS and the material were determined. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. However, when shorter time of OD is considered, much better results are obtained for filtrated solutions.
Klaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules 2020, 25, 5412 .
AMA StyleKlaudia Masztalerz, Adam Figiel, Anna Michalska-Ciechanowska, Aneta Wojdyło, Paulina Nowicka, Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules. 2020; 25 (22):5412.
Chicago/Turabian StyleKlaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. 2020. "The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material." Molecules 25, no. 22: 5412.
The aim of this study was to determine the effect of osmotic dehydration (OD) using fruit concentrates (apple, pear, pineapple, sour cherry, blackcurrant, and chokeberry), before combined drying involving convective drying and vacuum-microwave finish drying, on the drying kinetics and physiochemical parameters (dry weight, water activity, content of l-ascorbic acid, sugars, organic acids, and phenolic compounds). Moreover, biological activities, including antioxidant, antidiabetic, and anticholinergic activities, of the dried Japanese quince fruit and osmotic fluids before and after osmotic dehydration have been assessed. The chokeberry concentrate reduced the final moisture ratio by half compared with the non-OD Japanese quince fruit, and the pineapple and sour cherry concentrates hindered the dehydration process during vacuum-microwave drying. OD significantly shortened the combined drying time compared with non-OD samples. The OD Japanese quince fruit was characterized by an increased content of sugars (up to 20 times more) and a significant reduction in the content of organic acids (even 77% reduction compared with non-OD fruit). Total phenolic content and antioxidant capacity of OD fruits decreased, but increased inhibition potential of α-amylase, acetylcholinesterase, and butyrylcholinesterase was observed. Osmotic fluids were also analyzed before and after the OD, and the following changes were found: reduction of sugars and increase of organic acid content, increase in phenolic content, antioxidant and antidiabetic potential, regardless of the concentrate used. To sum up, the osmotic dehydration process has the potential to modulate the chemical composition and biological properties of the Japanese quince fruit.
Igor Piotr Turkiewicz; Aneta Wojdyło; Karolina Tkacz; Krzysztof Lech; Paulina Nowicka. Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method. Food and Bioprocess Technology 2020, 13, 1801 -1816.
AMA StyleIgor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz, Krzysztof Lech, Paulina Nowicka. Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method. Food and Bioprocess Technology. 2020; 13 (10):1801-1816.
Chicago/Turabian StyleIgor Piotr Turkiewicz; Aneta Wojdyło; Karolina Tkacz; Krzysztof Lech; Paulina Nowicka. 2020. "Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method." Food and Bioprocess Technology 13, no. 10: 1801-1816.
Sea buckthorn (Hippophaë rhamnoides L.) juice with inulin, maltodextrin, and inulin:maltodextrin (1:2 and 2:1) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders. Storage of powders was carried out for six months. Inulin caused stronger water retention in powders than maltodextrin. Vacuum drying provided powders with the highest bulk density. Maltodextrin did not promote browning and HMF formation as strongly as inulin. More phenolic compounds were found in powders with maltodextrin. Storage increased the antioxidant capacity of powders. The results obtained will be useful in optimizing the powders production on an industrial scale, designing attractive food ingredients.
Karolina Tkacz; Aneta Wojdyło; Anna Michalska-Ciechanowska; Igor Piotr Turkiewicz; Krzysztof Lech; Paulina Nowicka. Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules 2020, 25, 3801 .
AMA StyleKarolina Tkacz, Aneta Wojdyło, Anna Michalska-Ciechanowska, Igor Piotr Turkiewicz, Krzysztof Lech, Paulina Nowicka. Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules. 2020; 25 (17):3801.
Chicago/Turabian StyleKarolina Tkacz; Aneta Wojdyło; Anna Michalska-Ciechanowska; Igor Piotr Turkiewicz; Krzysztof Lech; Paulina Nowicka. 2020. "Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders." Molecules 25, no. 17: 3801.
The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W. The highest carotenoid was β-carotene. The ABTS+• (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (Ferric Ion Reducing Antioxidant Power) values ranged from 2.04 up to 3.27 mmol Trolox/100 g ww, and from 1.89 up to 2.29 mmol Trolox/100 g ww, respectively. As expected, the color difference of freeze-dried samples was the lowest (7.06), similar to combined drying conditions (9.63), whilst the highest value was found after convective drying (37.0). All treatments were sensory acceptable (no off-flavors). However, still, further research is needed to fully optimize these studied drying treatments because the freeze-dried sample still had higher carotenoid content and better instrumental color parameters. Although recently the impact of microwave drying has been studied, this is the first work comparing phytochemical composition of loquat fruit under the different drying methods mentioned above.
David Bernardo López-Lluch; Marina Cano-Lamadrid; Francisca Hernández; Aleksandra Zimmer; Krzysztof Lech; Adam Figiel; Ángel Antonio Carbonell-Barrachina; Aneta Wojdyło. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules 2020, 25, 3643 .
AMA StyleDavid Bernardo López-Lluch, Marina Cano-Lamadrid, Francisca Hernández, Aleksandra Zimmer, Krzysztof Lech, Adam Figiel, Ángel Antonio Carbonell-Barrachina, Aneta Wojdyło. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules. 2020; 25 (16):3643.
Chicago/Turabian StyleDavid Bernardo López-Lluch; Marina Cano-Lamadrid; Francisca Hernández; Aleksandra Zimmer; Krzysztof Lech; Adam Figiel; Ángel Antonio Carbonell-Barrachina; Aneta Wojdyło. 2020. "Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods." Molecules 25, no. 16: 3643.
Herbs market is constantly growing worldwide, and is trying to find new species and varieties coming from specific geographical regions. While the increasing production demands novel solutions for product preservation, consumers demand guaranteed quality for these products. In case of herbs, the most common preservation method is thermo-based process – drying, which strongly affects products quality. Regarding the technological possibilities and efficiency, convective drying (CD), microwave drying, vacuum-microwave drying (VMD) and combined convective pre-drying followed by vacuum-microwave finish-drying (CPD-VMFD) methods are the most popular ones. In this study, the influence of the drying methods (CD, VMD and CPD-VMD) on Thai basil (O. basilicum var. thyrsiflora) quality was evaluated for the very first time. The chemical composition of their essential oils (EOs), dried samples (aroma profiles, APs) and sensory quality of the dried products were also studied. As a result of multiple chemical and sensory analyses and after cross-checking all these results, guidelines for chemical markers of Thai basil aroma quality were established. Odour-active compounds (OACs) contribution in Thai basil EOs did not show a clear pattern to link it with quality assessments; however, OACs contribution in APs did. The drying treatments leading to the dried products with the highest quality were: (i) 2 h CPD at 50 °C followed by VMFD with 360 W (2 h CPD50) and (ii) 1 h CPD at 70 °C followed by VMFD with 360 W (1 h CPD70).
Jacek Łyczko; Klaudia Masztalerz; Leontina Lipan; Krzysztof Lech; Ángel A. Carbonell-Barrachina; Antoni Szumny. Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality. Industrial Crops and Products 2020, 155, 112769 .
AMA StyleJacek Łyczko, Klaudia Masztalerz, Leontina Lipan, Krzysztof Lech, Ángel A. Carbonell-Barrachina, Antoni Szumny. Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality. Industrial Crops and Products. 2020; 155 ():112769.
Chicago/Turabian StyleJacek Łyczko; Klaudia Masztalerz; Leontina Lipan; Krzysztof Lech; Ángel A. Carbonell-Barrachina; Antoni Szumny. 2020. "Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality." Industrial Crops and Products 155, no. : 112769.
The aim of the study was to evaluate the effect of different assisting conditions (i.e., ultrasounds, vacuum, microwaves) during osmotic dehydration (OD) on the mass transfer kinetics and quality of dehydrated apple slices. The results of the study showed that the applied process conditions had a significant influence on the mass transfer with highest water loss obtained for ultrasound-assisted OD and highest solid gain for standard OD. Also, considerably higher total phenolic compounds content and antioxidant capacity measured by ABTS and FRAP methods were observed for all applied variants after osmotic dehydration process. It was concluded that joint use of ultrasounds and vacuum (OD-U-V) had the highest impact on quality improvement of dehydrated apple slices.
Klaudia Masztalerz; Krzysztof Lech; Aneta Wojdyło; Paulina Nowicka; Anna Michalska-Ciechanowska; Adam Figiel. The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples. Drying Technology 2020, 1 -13.
AMA StyleKlaudia Masztalerz, Krzysztof Lech, Aneta Wojdyło, Paulina Nowicka, Anna Michalska-Ciechanowska, Adam Figiel. The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples. Drying Technology. 2020; ():1-13.
Chicago/Turabian StyleKlaudia Masztalerz; Krzysztof Lech; Aneta Wojdyło; Paulina Nowicka; Anna Michalska-Ciechanowska; Adam Figiel. 2020. "The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples." Drying Technology , no. : 1-13.
Plum pomace, an agro-industrial waste product has received attention due to the worldwide popularity of plums. During convection, the content of flavan-3-ols decrease, except drying at 90 °C, whereas the content of i.e. chlorogenic, 3-p- and 4-p-coumaroylquinic acids, quercetin rutinoside, and galactoside was observed to increase along with the increase in process temperature. The highest content of all identified polyphenols was found in plum pomace powders obtained using a combination of convective at 90 °C and microwave vacuum drying (MVD) at 120 W, whereas the highest retention of the group consisted of phenolic acids, flavonols, and anthocyanins was noted when CD 70 °C/MVD 120 W was used, pointing to a strong influence of the type of polyphenols on their changes caused by drying. The correlations between TEAC ABTS and the sum of flavonoids (r = 0.634) and anthocyanins (r = 0.704) were established. The multiple regression analysis showed that polyphenol content was more strongly affected by drying time than by maximum temperature, whereas antioxidant capacity was more influenced by maximum temperature of sample than by drying time.
Anna Michalska; Aneta Wojdyło; Joanna Majerska; Krzysztof Lech; Jessica Brzezowska; Lech. Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products. Molecules 2019, 24, 3008 .
AMA StyleAnna Michalska, Aneta Wojdyło, Joanna Majerska, Krzysztof Lech, Jessica Brzezowska, Lech. Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products. Molecules. 2019; 24 (16):3008.
Chicago/Turabian StyleAnna Michalska; Aneta Wojdyło; Joanna Majerska; Krzysztof Lech; Jessica Brzezowska; Lech. 2019. "Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products." Molecules 24, no. 16: 3008.
This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480, 120 W), hot air (CDD: 70, 60, 50 °C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 °C + 480/120W) in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dm (dry mass). Control samples were prepared by freeze-drying (FD). Drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product as phenolic compounds, antioxidant capacity, and color were evaluated. The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity and color. Dried jujube fruits have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.
Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka; Francisca Hernandez; Adam Figiel; Angel Antonio Carbonell-Barrachina. Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits. Molecules 2019, 24, 2361 .
AMA StyleAneta Wojdyło, Krzysztof Lech, Paulina Nowicka, Francisca Hernandez, Adam Figiel, Angel Antonio Carbonell-Barrachina. Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits. Molecules. 2019; 24 (13):2361.
Chicago/Turabian StyleAneta Wojdyło; Krzysztof Lech; Paulina Nowicka; Francisca Hernandez; Adam Figiel; Angel Antonio Carbonell-Barrachina. 2019. "Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits." Molecules 24, no. 13: 2361.
The aim of the study was to evaluate the influence of different drying methods on physicochemical parameters of 3 saskatoon berry cultivars: ‘Honeywood’, ‘Smoky’ and ‘Martin’. Convective drying (CD), microwave-vacuum drying (MVD) and combined drying (CD/MVD) significantly affected moisture content, water activity and colour. Among polyphenolic compounds, 10 flavan-3-ols, 7 anthocyanins, 8 phenolic acids and 11 flavonols were identified by the LC-PDA-ESI-MS/MS system in dried saskatoon berries. The total content of identified polyphenolic compounds present in dried saskatoon berries ranged from 21.4 to 66.3 g/kg dry matter, for respectively ‘Martin’ and ‘Smoky’. The strongest ability of extracts to scavenge ABTS radical cations was noted for ‘Honeywood’, followed by both ‘Smoky’ and ‘Martin’. Antioxidant capacity of products was connected with the content of polyphenolic compounds. ‘Honeywood’ and ‘Smoky’ can be best recommended for the production of dried merchandise. The microwave vacuum drying at 480 W with reduction to 120 W give product with the quality similar to this obtained by freeze drying, especially when it comes to the retention of polymeric procyanidins and flavonols present in the fruit. In conclusion, quality of dried saskatoon berry can be successfully moderated by appropriate selection of drying techniques and parameters.
S. Lachowicz; A. Michalska; K. Lech; J. Majerska; J. Oszmiański; A. Figiel. Comparison of the effect of four drying methods on polyphenols in saskatoon berry. LWT 2019, 111, 727 -736.
AMA StyleS. Lachowicz, A. Michalska, K. Lech, J. Majerska, J. Oszmiański, A. Figiel. Comparison of the effect of four drying methods on polyphenols in saskatoon berry. LWT. 2019; 111 ():727-736.
Chicago/Turabian StyleS. Lachowicz; A. Michalska; K. Lech; J. Majerska; J. Oszmiański; A. Figiel. 2019. "Comparison of the effect of four drying methods on polyphenols in saskatoon berry." LWT 111, no. : 727-736.
The preservation of active constituents in Cassia alata through the removal of moisture is crucial in producing a final product with high antioxidant activity. This study aims to determine the influences of various drying methods and drying conditions on the antioxidant activity, volatiles and phytosterols content of C. alata. The drying methods used were convective drying (CD) at 40 °C, 50 °C and 60 °C; freeze drying; vacuum microwave drying (VMD) at 6, 9 and 12 W/g; and two-stage convective pre-drying followed by vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g. The drying kinetics of C. alata are best described by the thin-layer model (modified Page model). The highest antioxidant activity, TPC and volatile concentration were achieved with CD at 40 °C. GC-MS analysis identified the presence of 51 volatiles, which were mostly present in all samples but with quantitative variation. The dominant volatiles in fresh C. alata are 2-hexenal (60.28 mg 100 g-1 db), 1-hexanol (18.70 mg 100 g-1 db) and salicylic acid (15.05 mg 100 g-1 db). The concentration of phytosterols in fresh sample was 3647.48 mg 100 g-1 db, and the major phytosterols present in fresh and dried samples were β-sitosterol (1162.24 mg 100 g-1 db). CPD-VMFD was effective in ensuring the preservation of higher phytosterol content in comparison with CD at 50 °C. The final recommendation of a suitable drying method to dehydrate C. alata leaves is CD at 40 °C.
Chua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Krzysztof Lech; Lech; Lisa Yen Wen Chua; Bee Lin Chua. Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies. Molecules 2019, 24, 1625 .
AMA StyleChua, Adam Figiel, Chien Hwa Chong, Aneta Wojdyło, Antoni Szumny, Krzysztof Lech, Lech, Lisa Yen Wen Chua, Bee Lin Chua. Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies. Molecules. 2019; 24 (8):1625.
Chicago/Turabian StyleChua; Adam Figiel; Chien Hwa Chong; Aneta Wojdyło; Antoni Szumny; Krzysztof Lech; Lech; Lisa Yen Wen Chua; Bee Lin Chua. 2019. "Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of Cassia alata: Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies." Molecules 24, no. 8: 1625.
The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatiles, analyzed by SPME and GC-MS, showed the presence of 53 volatile compounds, most of them present in all dried samples but with quantitative variation. The major volatile compounds in fresh and dried cepe were 1-octen-3-ol (3405 µg 100 g−1·db), 3-octanone (429 µg 100 g−1·db), and hexanal (355 µg 100 g−1·db). The results showed that drying of cepe mushrooms caused major losses of aroma compounds; however, the highest content of volatile compounds and the highest intensity of most of the key positive sensory attributes were found in samples after (i) CD at 80°C (3763 µg 100 g−1·db), (ii) CD at 70°C (3478 µg 100 g−1·db), and (iii) CPD at 60°C and VMFD at 480/240 W (2897 µg 100 g−1·db).
Joanna Nöfer; Krzysztof Lech; Adam Figiel; Antoni Szumny; Ángel A. Carbonell-Barrachina. The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis. Journal of Food Quality 2018, 2018, 1 -11.
AMA StyleJoanna Nöfer, Krzysztof Lech, Adam Figiel, Antoni Szumny, Ángel A. Carbonell-Barrachina. The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis. Journal of Food Quality. 2018; 2018 ():1-11.
Chicago/Turabian StyleJoanna Nöfer; Krzysztof Lech; Adam Figiel; Antoni Szumny; Ángel A. Carbonell-Barrachina. 2018. "The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis." Journal of Food Quality 2018, no. : 1-11.
Quinces are attracting interest due to their health and nutritional benefits. Drying kinetics, bioactive compounds, antioxidant activity, and the main sensory parameters were determined in dried quinces, cultivar Leskovač, as affected by the drying method. The highest total polyphenols content was observed in dried samples obtained after freeze drying and convective drying at 50°C. The best drying treatment, considering only sensory attributes, was vacuum-microwave drying at 480 W, because it led to intermediate dark color and high intensities of basic tastes and key flavor attributes. The studied parameters were finally used to recommend convective drying at 60°C as the most appropriate drying method for quinces, because it had a high content of total phenolic compounds (2nd best treatment out of 10), a good sensory profile, was cheap, and caused no negative effects on nutritional or sensory parameters; the only disadvantage was its long drying time.
Przemysław J. Szychowski; Krzysztof Lech; Esther Sendra; Francisca Hernández; Adam Figiel; Aneta Wojdyło; Ángel A. Carbonell-Barrachina. Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method. Food Chemistry 2018, 255, 157 -164.
AMA StylePrzemysław J. Szychowski, Krzysztof Lech, Esther Sendra, Francisca Hernández, Adam Figiel, Aneta Wojdyło, Ángel A. Carbonell-Barrachina. Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method. Food Chemistry. 2018; 255 ():157-164.
Chicago/Turabian StylePrzemysław J. Szychowski; Krzysztof Lech; Esther Sendra; Francisca Hernández; Adam Figiel; Aneta Wojdyło; Ángel A. Carbonell-Barrachina. 2018. "Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method." Food Chemistry 255, no. : 157-164.
Krzysztof Lech; Anna Michalska; Aneta Wojdyło; Paulina Nowicka; Adam Figiel. The influence of physical properties of selected plant materials on the process of osmotic dehydration. LWT 2018, 91, 588 -594.
AMA StyleKrzysztof Lech, Anna Michalska, Aneta Wojdyło, Paulina Nowicka, Adam Figiel. The influence of physical properties of selected plant materials on the process of osmotic dehydration. LWT. 2018; 91 ():588-594.
Chicago/Turabian StyleKrzysztof Lech; Anna Michalska; Aneta Wojdyło; Paulina Nowicka; Adam Figiel. 2018. "The influence of physical properties of selected plant materials on the process of osmotic dehydration." LWT 91, no. : 588-594.
The study examined the osmotic dehydration of pumpkin slices in chokeberry, flowering quince, and raspberry concentrated juices. Products obtained were subjected to vacuum-microwave finish drying (VMD). The objective of the study was to evaluate the drying kinetics and the chemical properties, that is, total polyphenolics content and antioxidant capacity of the vacuum-microwave-dried pumpkin products. The concentration and temperature of the juices were 40°Brix and 45°C, respectively. The pumpkin slices were pretreated in concentrated juices for 0.5, 1, 2, 3, and 6 hours. Vacuum-microwave finish drying was carried out at the power of magnetrons that ensured the maintenance of the safe temperature (below 90°C) of the slices measured with the use of infrared camera. The results of the study showed that the moisture content of samples during the pretreatment in concentrated juices was decreasing until the equilibrium stage. The logarithmic model was used to describe the drying kinetics of pumpkin during VMD. Osmotic pretreatment resulted in a decrease in colour coordinates, improved the antioxidant activity of dried product, and prolonged the duration of VMD.
Krzysztof Lech; Adam Figiel; Anna Michalska; Aneta Wojdyło; Paulina Nowicka. The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. Journal of Food Quality 2018, 2018, 1 -11.
AMA StyleKrzysztof Lech, Adam Figiel, Anna Michalska, Aneta Wojdyło, Paulina Nowicka. The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. Journal of Food Quality. 2018; 2018 ():1-11.
Chicago/Turabian StyleKrzysztof Lech; Adam Figiel; Anna Michalska; Aneta Wojdyło; Paulina Nowicka. 2018. "The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin." Journal of Food Quality 2018, no. : 1-11.