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This study is focused on the influence of convective drying (50, 60, and 70 °C) and infrared (IR) power (250, 500, and 750 W) on the drying kinetics, the specific energy consumption of terebinth drying as well as quality and bioactive compounds upon various pretreatments such as ultrasound (US), blanching (BL), and microwave (MW). Compared to convective drying, IR drying decreased more the drying time and energy consumption (SEC). Application of higher IR powers and air temperatures accelerated the drying process at lower energy consumption (SEC) and higher energy efficiency and moisture diffusion. Terebinth dried by a convective dryer at 60 °C with US pretreatment showed a better color compared to other samples. It also exhibited the polyphenol and flavonoid content of 145.35 mg GAE/g d.m. and 49.24 mg QE/g d.m., respectively, with color variations of 14.25 and a rehydration rate of 3.17. The proposed pretreatment methods significantly reduced the drying time and energy consumption, and from the other side it increased energy efficiency, bioactive compounds, and quality of the dried samples (p< 0.01). Among the different pretreatments used, microwave pretreatment led to the best results in terms of the drying time and SEC, and energy efficiency. US pretreatment showed the best results in terms of preserving the bioactive compounds and the general appearance of the terebinth.
Yousef Abbaspour-Gilandeh; Mohammad Kaveh; Hamideh Fatemi; Esmail Khalife; Dorota Witrowa-Rajchert; Małgorzata Nowacka. Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth. Applied Sciences 2021, 11, 7672 .
AMA StyleYousef Abbaspour-Gilandeh, Mohammad Kaveh, Hamideh Fatemi, Esmail Khalife, Dorota Witrowa-Rajchert, Małgorzata Nowacka. Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth. Applied Sciences. 2021; 11 (16):7672.
Chicago/Turabian StyleYousef Abbaspour-Gilandeh; Mohammad Kaveh; Hamideh Fatemi; Esmail Khalife; Dorota Witrowa-Rajchert; Małgorzata Nowacka. 2021. "Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth." Applied Sciences 11, no. 16: 7672.
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatment were used: HPP–400 MPa for 15 min, US–21 kHz, 180 W for 45 min, PEF–1 kV/cm, 3.5 kJ/kg. The quality of materials was evaluated by their rehydration properties, hygroscopicity, color and total phenolic content. To compare the effectiveness of the utilized methods, determined properties were expressed as relative comparison values against the reference sample obtained without any pretreatment in the same conditions. The performed research demonstrated that properties can be shaped by the application of proper pretreatment methods. For instance, PEF was shown to be the best method for improving water uptake during rehydration, whereas HPP was the most effective in decreasing hygroscopic properties in comparison with untreated dried apples. Among the investigated methods, HPP resulted in the deepest browning and thus total color difference, while the effects of US and PEF were comparable. For all pretreated dried apples, the total phenolic content was lower when compared with reference material, though the smallest drop was found in sonicated samples.
Artur Wiktor; Aleš Landfeld; Aleksandra Matys; Pavla Novotná; Magdalena Dadan; Eliška Kováříková; Malgorzata Nowacka; Martin Mulenko; Dorota Witrowa-Rajchert; Jan Strohalm; Milan Houška. Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study. Foods 2021, 10, 1943 .
AMA StyleArtur Wiktor, Aleš Landfeld, Aleksandra Matys, Pavla Novotná, Magdalena Dadan, Eliška Kováříková, Malgorzata Nowacka, Martin Mulenko, Dorota Witrowa-Rajchert, Jan Strohalm, Milan Houška. Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study. Foods. 2021; 10 (8):1943.
Chicago/Turabian StyleArtur Wiktor; Aleš Landfeld; Aleksandra Matys; Pavla Novotná; Magdalena Dadan; Eliška Kováříková; Malgorzata Nowacka; Martin Mulenko; Dorota Witrowa-Rajchert; Jan Strohalm; Milan Houška. 2021. "Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study." Foods 10, no. 8: 1943.
In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.
Małgorzata Nowacka; Magdalena Dadan; Monika Janowicz; Artur Wiktor; Dorota Witrowa‐Rajchert; Ronit Mandal; Anubhav Pratap‐Singh; Emilia Janiszewska‐Turak. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Comprehensive Reviews in Food Science and Food Safety 2021, 1 .
AMA StyleMałgorzata Nowacka, Magdalena Dadan, Monika Janowicz, Artur Wiktor, Dorota Witrowa‐Rajchert, Ronit Mandal, Anubhav Pratap‐Singh, Emilia Janiszewska‐Turak. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Comprehensive Reviews in Food Science and Food Safety. 2021; ():1.
Chicago/Turabian StyleMałgorzata Nowacka; Magdalena Dadan; Monika Janowicz; Artur Wiktor; Dorota Witrowa‐Rajchert; Ronit Mandal; Anubhav Pratap‐Singh; Emilia Janiszewska‐Turak. 2021. "Effect of nonthermal treatments on selected natural food pigments and color changes in plant material." Comprehensive Reviews in Food Science and Food Safety , no. : 1.
The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was to evaluate the impact of ultrasound pretreatment and variable air temperature on the kinetics of convective drying with dehumidified air and the quality of dried apples. Apples were dried with dehumidified and non-dehumidified air at 55, 70 and 85 °C. Preliminary ultrasound treatment was conducted by immersion for 60 min. The effect of both ultrasound and dehumidified air utilization was more prominent in the terms of drying time reduction, when lower drying temperatures were used. Drying of apples with dehumidified air, preceded by ultrasound pretreatment, resulted in a greater rehydration capacity of the products, and limited the browning process. Dehumidified air increased the lightness of the dried products, while sonication darkened them. The use of ultrasound before drying coupled with a drying with dehumidified medium at a temperature of 70 °C reduced the exposure of the product to a high temperature and oxygen. Products treated before dehumidified air drying with ultrasounds were characterized by high total phenolic content and the greatest antioxidant activity. This was because such technological treatment reduced exposure of the product to a high temperature and oxygen.
Aleksandra Matys; Artur Wiktor; Magdalena Dadan; Dorota Witrowa-Rajchert. Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue. Foods 2021, 10, 1840 .
AMA StyleAleksandra Matys, Artur Wiktor, Magdalena Dadan, Dorota Witrowa-Rajchert. Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue. Foods. 2021; 10 (8):1840.
Chicago/Turabian StyleAleksandra Matys; Artur Wiktor; Magdalena Dadan; Dorota Witrowa-Rajchert. 2021. "Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue." Foods 10, no. 8: 1840.
This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C.
Aleksandra Jedlińska; Alicja Barańska; Dorota Witrowa-Rajchert; Ewa Ostrowska-Ligęza; Katarzyna Samborska. Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature. Applied Sciences 2021, 11, 6578 .
AMA StyleAleksandra Jedlińska, Alicja Barańska, Dorota Witrowa-Rajchert, Ewa Ostrowska-Ligęza, Katarzyna Samborska. Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature. Applied Sciences. 2021; 11 (14):6578.
Chicago/Turabian StyleAleksandra Jedlińska; Alicja Barańska; Dorota Witrowa-Rajchert; Ewa Ostrowska-Ligęza; Katarzyna Samborska. 2021. "Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature." Applied Sciences 11, no. 14: 6578.
It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.
Katarzyna Rybak; Artur Wiktor; Dorota Witrowa-Rajchert; Oleksii Parniakov; Małgorzata Nowacka. The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment. Foods 2021, 10, 226 .
AMA StyleKatarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Oleksii Parniakov, Małgorzata Nowacka. The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment. Foods. 2021; 10 (2):226.
Chicago/Turabian StyleKatarzyna Rybak; Artur Wiktor; Dorota Witrowa-Rajchert; Oleksii Parniakov; Małgorzata Nowacka. 2021. "The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment." Foods 10, no. 2: 226.
The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying—traditional at a high temperature (inlet air 180 °C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium (inlet air 75 °C). Total polyphenol content, antioxidant activity, and the content and types of aromatic compounds were determined. In addition, Fourier-transform infrared spectroscopy (FTIR) coupled with chemometrics analyses was done. Powders obtained by the low-temperature spray drying method (with dehumidified air) were characterized by a higher content of polyphenols, antioxidant activity, and aromatic compounds, compared to powders obtained by the traditional method. Honeydew honey compared to rapeseed honey was characterized by a higher content of polyphenols, antioxidant activity, and composition of aromatic compounds. The results proved that the production method had a higher impact on the final properties of powders than the type of honey.
Aleksandra Jedlińska; Artur Wiktor; Dorota Witrowa-Rajchert; Dorota Derewiaka; Rafał Wołosiak; Arkadiusz Matwijczuk; Agnieszka Niemczynowicz; Katarzyna Samborska. Quality Assessment of Honey Powders Obtained by High- and Low-Temperature Spray Drying. Applied Sciences 2020, 11, 224 .
AMA StyleAleksandra Jedlińska, Artur Wiktor, Dorota Witrowa-Rajchert, Dorota Derewiaka, Rafał Wołosiak, Arkadiusz Matwijczuk, Agnieszka Niemczynowicz, Katarzyna Samborska. Quality Assessment of Honey Powders Obtained by High- and Low-Temperature Spray Drying. Applied Sciences. 2020; 11 (1):224.
Chicago/Turabian StyleAleksandra Jedlińska; Artur Wiktor; Dorota Witrowa-Rajchert; Dorota Derewiaka; Rafał Wołosiak; Arkadiusz Matwijczuk; Agnieszka Niemczynowicz; Katarzyna Samborska. 2020. "Quality Assessment of Honey Powders Obtained by High- and Low-Temperature Spray Drying." Applied Sciences 11, no. 1: 224.
The objective of this study was to determinate the influence of carrier addition and spray‐drying temperatures (160 or 200°C) on physico‐chemical properties of spray‐dried carrot juice powder. As carriers maltodextrin and gum Arabic in different proportions were used. In powders were determined: moisture content, water activity, apparent density, size of particles, colour and carotenoids content. The content of carotenoids in powders prepared from solutions with juice to carrier ratio 2:3 was 324.3 ‐ 406.6 mg/kg d.m., while in powders with a J:C=3:2 values ranged from 576.7 to 637.7 mg/kg d.m. The highest content of carotenoids and the most yellow colour were observed in powders with 1:3 gum Arabic to maltodextrin ratio. Powders with the highest amount of gum Arabic have the highest diameter and the lowest water activity. High inlet temperature caused brighter colour of powders, higher dry matter content, lower water activity and apparent density of powders.
Emilia Janiszewska‐Turak; Paulina Bąk; Andrzej Krzykowski; Dorota Witrowa‐Rajchert. The influence of the carrier addition and spray drying temperatures on physicochemical properties of microencapsulated carrot juice powder. International Journal of Food Science & Technology 2020, 56, 2768 -2779.
AMA StyleEmilia Janiszewska‐Turak, Paulina Bąk, Andrzej Krzykowski, Dorota Witrowa‐Rajchert. The influence of the carrier addition and spray drying temperatures on physicochemical properties of microencapsulated carrot juice powder. International Journal of Food Science & Technology. 2020; 56 (6):2768-2779.
Chicago/Turabian StyleEmilia Janiszewska‐Turak; Paulina Bąk; Andrzej Krzykowski; Dorota Witrowa‐Rajchert. 2020. "The influence of the carrier addition and spray drying temperatures on physicochemical properties of microencapsulated carrot juice powder." International Journal of Food Science & Technology 56, no. 6: 2768-2779.
The aim of this study was to evaluate the influence of bacteria type and carrier addition during microencapsulation process by spray drying on the microorganism survival and physicochemical properties of fermented beetroot juice powder. Selected bacteria were: L.fermentum,L.plantarum and L.brevis and its mixture in proportion 1:1:1. Fermented beetroot juice containing selected LAB bacteria was spray‐dried at 160 o C. Maltodextrin and gum Arabic were used as drying carriers at 10% (w/w). All powders were stable (low water activity bellow < 0.25, high dry matter content 95‐98%). Bacteria type had the main influence on the chemical properties and amount of bacteria. The highest bacteria content was observed in powders with L.brevis as a starter, the same was observed for polyphenols and betalain content. However, the method of drying fermented juices still needs to be refined due to the 50% reduction in the number of microorganisms during the drying process.
Emilia Janiszewska‐Turak; Łucja Hornowska; Katarzyna Pobiega; Małgorzata Gniewosz; Dorota Witrowa‐Rajchert. The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders. International Journal of Food Science & Technology 2020, 56, 2166 -2174.
AMA StyleEmilia Janiszewska‐Turak, Łucja Hornowska, Katarzyna Pobiega, Małgorzata Gniewosz, Dorota Witrowa‐Rajchert. The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders. International Journal of Food Science & Technology. 2020; 56 (5):2166-2174.
Chicago/Turabian StyleEmilia Janiszewska‐Turak; Łucja Hornowska; Katarzyna Pobiega; Małgorzata Gniewosz; Dorota Witrowa‐Rajchert. 2020. "The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders." International Journal of Food Science & Technology 56, no. 5: 2166-2174.
This study aimed to investigate the impact of convective and vacuum drying performed at different temperatures on the content of bioactive components of kiwiberry. Dried fruits obtained from Geneva and Weiki cultivars were analyzed for total carotenoid content, total phenolic content (TPC), and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The secondary goal was to establish drying kinetics and to find the best-fitting model for the drying process. The results showed that the highest total carotenoid content was found in Geneva fruits dried by vacuum method and was equal to 39.55–90.27 µg/g dry matter (d.m.). Considering free radical scavenging activity, the best results were also achieved for vacuum dried Geneva cultivar. These samples exhibited EC50 equal to 0.16–0.51 mg d.m./mL and 0.05–0.24 mg d.m./mL as evaluated using DPPH and ABTS assays, respectively. Vacuum drying method usually better preserved the phenolic content of kiwiberry—samples dried at 50 °C did not differ significantly from fresh material. Generally, the shortest drying time was observed for the samples dried at 70 °C regardless of the drying method. Changing the temperature during drying from 80 to 50 and 60 °C did not cause expected benefits regarding chemical property preservation. In most cases, the Midilli et al. model represented the best fit to describe obtained drying kinetics.
Michał Bialik; Artur Wiktor; Katarzyna Rybak; Dorota Witrowa-Rajchert; Piotr Latocha; Ewa Gondek. The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta). Applied Sciences 2020, 10, 6914 .
AMA StyleMichał Bialik, Artur Wiktor, Katarzyna Rybak, Dorota Witrowa-Rajchert, Piotr Latocha, Ewa Gondek. The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta). Applied Sciences. 2020; 10 (19):6914.
Chicago/Turabian StyleMichał Bialik; Artur Wiktor; Katarzyna Rybak; Dorota Witrowa-Rajchert; Piotr Latocha; Ewa Gondek. 2020. "The Impact of Vacuum and Convective Drying Parameters on Kinetics, Total Phenolic Content, Carotenoid Content and Antioxidant Capacity of Kiwiberry (Actinidia arguta)." Applied Sciences 10, no. 19: 6914.
Current industry needs are related to higher awareness of modern consumers. These consumers are looking for products in which properties such as bioactive compounds are preserved as much as possible. Plasma treatment is one of the most promising nonthermal technologies that can decontaminate food and keep its original properties. Therefore, the aim of this work was to examine the usefulness of atmospheric pressure argon microwave plasma on decontamination of black pepper seeds, allspice berries and juniper berries. The samples were irradiated by plasma for 15–60 s and their physicochemical (dry matter content, water activity, color, total phenolic content, antioxidant activity, piperine content in black pepper seeds) and microbial (bacteria and molds count) quality was evaluated afterwards. Results demonstrated that plasma irradiation for 15 s was sufficient for partial inactivation of A. niger but less effective against the Gram-positive bacterium B. subtilis, regardless of the raw material. At the same time, plasma treatment reduced water activity, which can positively affect further storage of spices. Properly selected plasma parameters may also enhance extractability of phenolics or piperine (from black pepper seeds) and improve antioxidant activity with not very great, but visible, color changes.
Artur Wiktor; Bartosz Hrycak; Mariusz Jasiński; Katarzyna Rybak; Marek Kieliszek; Karolina Kraśniewska; Dorota Witrowa-Rajchert. Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices. Applied Sciences 2020, 10, 6815 .
AMA StyleArtur Wiktor, Bartosz Hrycak, Mariusz Jasiński, Katarzyna Rybak, Marek Kieliszek, Karolina Kraśniewska, Dorota Witrowa-Rajchert. Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices. Applied Sciences. 2020; 10 (19):6815.
Chicago/Turabian StyleArtur Wiktor; Bartosz Hrycak; Mariusz Jasiński; Katarzyna Rybak; Marek Kieliszek; Karolina Kraśniewska; Dorota Witrowa-Rajchert. 2020. "Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices." Applied Sciences 10, no. 19: 6815.
This study investigated the effects of osmotic dehydration and freezing on the kinetics and microstructure of vacuum-dried kiwiberry. Both fresh and previously frozen fruit were dehydrated in sucrose, maltitol and xylitol. Freezing and osmotic dehydration were selected as possible ways to improve...
Michał Bialik; Artur Wiktor; Dorota Witrowa-Rajchert; Katarzyna Samborska; Ewa Gondek; Pavol Findura. Osmotic dehydration and freezing pretreatment for vacuum dried of kiwiberry: drying kinetics and microstructural changes. International Agrophysics 2020, 34, 265 -272.
AMA StyleMichał Bialik, Artur Wiktor, Dorota Witrowa-Rajchert, Katarzyna Samborska, Ewa Gondek, Pavol Findura. Osmotic dehydration and freezing pretreatment for vacuum dried of kiwiberry: drying kinetics and microstructural changes. International Agrophysics. 2020; 34 (2):265-272.
Chicago/Turabian StyleMichał Bialik; Artur Wiktor; Dorota Witrowa-Rajchert; Katarzyna Samborska; Ewa Gondek; Pavol Findura. 2020. "Osmotic dehydration and freezing pretreatment for vacuum dried of kiwiberry: drying kinetics and microstructural changes." International Agrophysics 34, no. 2: 265-272.
Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.
Joanna Cichowska-Bogusz; Adam Figiel; Angel Antonio Carbonell-Barrachina; Marta Pasławska; Dorota Witrowa-Rajchert. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules 2020, 25, 1078 .
AMA StyleJoanna Cichowska-Bogusz, Adam Figiel, Angel Antonio Carbonell-Barrachina, Marta Pasławska, Dorota Witrowa-Rajchert. Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods. Molecules. 2020; 25 (5):1078.
Chicago/Turabian StyleJoanna Cichowska-Bogusz; Adam Figiel; Angel Antonio Carbonell-Barrachina; Marta Pasławska; Dorota Witrowa-Rajchert. 2020. "Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods." Molecules 25, no. 5: 1078.
Nowadays microencapsulation of pigments is widely applied to create stable powders. The aim of this study was to investigate the effect of thermal blanching as a form of pretreatment before pressing and carrier type on stability of microencapsulated carrot juice powder. Raw material used in the study was the carrot variety Kazan. One part of carrots was blanched before pressing the juice. Mixtures of low-crystallized maltodextrin (MD) with Arabic gum (AG) in different proportions (1:1, 2:1) and whey protein isolate (WPI) were used as carriers. Drying was carried out in a spray-drier at inlet air temperature of 160 °C. Two speeds of the disc were used (28,000; 39,000 rpm). Viscosity, soluble solid content, density, and carotenoid content were measured in juice. Water content, water activity, apparent and bulk density, size of particles, morphology, and carotenoid content were tested in powders. Carrot blanching resulted in higher viscosity, without influencing its density or soluble solid content of the juices in comparison with those without pretreatment. In most cases, blanching treatment caused a decrease in carotenoid content and increases in densities and diameters of powder particles. The change of carrier material from MD:AG mixtures to WPI caused an increase in diameter d50 and carotenoid content and decrease in density values.
Emilia Janiszewska-Turak; Dorota Witrowa-Rajchert. The influence of carrot pretreatment, type of carrier and disc speed on the physical and chemical properties of spray-dried carrot juice microcapsules. Drying Technology 2020, 39, 439 -449.
AMA StyleEmilia Janiszewska-Turak, Dorota Witrowa-Rajchert. The influence of carrot pretreatment, type of carrier and disc speed on the physical and chemical properties of spray-dried carrot juice microcapsules. Drying Technology. 2020; 39 (4):439-449.
Chicago/Turabian StyleEmilia Janiszewska-Turak; Dorota Witrowa-Rajchert. 2020. "The influence of carrot pretreatment, type of carrier and disc speed on the physical and chemical properties of spray-dried carrot juice microcapsules." Drying Technology 39, no. 4: 439-449.
Kiwiberries (Actinidia arguta var. Geneva) were osmotically dehydrated in sucrose, xylitol and maltitol 60 % water solutions at 30 and 50 °C. After pre-treatment, the samples were dried using convective method at 70 °C until fruits have reached a dimensionless moisture ratio (MR) of 0.02. Osmotic pre-treatment significantly improved drying kinetics during the first stage of the process. All the pre-treated samples reached water activity level (aw) less than 0.6 after 7 h of drying. When maltitol or xylitol was used as an osmotic agent at 30 °C, the time required for drying was reduced by 23 and 32 %, respectively. In turn, dehydration performed at 50 °C had no positive effect on the drying kinetics. The shortest drying time was obtained for the samples dehydrated in xylitol at 30 °C. In the case of these samples target MR was reached after 542 min whereas in the case of untreated samples drying lasted 810 min. The highest retention of carotenoid was observed for the samples osmotically pre-treated in maltitol solution at 30 °C and sucrose solution at 50 °C.
Michał Bialik; Artur Wiktor; Dorota Witrowa-Rajchert; Ewa Gondek. The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta). International Journal of Food Engineering 2020, 16, 1 .
AMA StyleMichał Bialik, Artur Wiktor, Dorota Witrowa-Rajchert, Ewa Gondek. The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta). International Journal of Food Engineering. 2020; 16 (1-2):1.
Chicago/Turabian StyleMichał Bialik; Artur Wiktor; Dorota Witrowa-Rajchert; Ewa Gondek. 2020. "The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta)." International Journal of Food Engineering 16, no. 1-2: 1.
The aim of this study was to investigate the effects of pre-treatment in ethanol solution carried out in variable time with and without ultrasound (US) assistance on convective drying kinetics, total phenolic content (TPC) and hygroscopicity of an apple. The drying time after immersion in ethanol solution was shorter up to 13.4 (without US) and 18.3 % (with US) in comparison to intact slices. The most appropriate model that described kinetics of drying was the one proposed by Sledz et al. Drying of the untreated apple resulted in a decrease of the TPC by 18 %, compared with raw apples and the pre-treatment led to further losses. The tissue after ethanol pre-treatment was less hygroscopic, which proves the possibility to maintain a characteristic texture of the dried apple with prolonged storage stability. The best quality of dried apples was obtained after 1 min of ethanolic pre-treatment with US.
Joanna Zubernik; Magdalena Dadan; Joanna Cichowska; Dorota Witrowa-Rajchert. The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples. International Journal of Food Engineering 2019, 16, 1 .
AMA StyleJoanna Zubernik, Magdalena Dadan, Joanna Cichowska, Dorota Witrowa-Rajchert. The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples. International Journal of Food Engineering. 2019; 16 (1-2):1.
Chicago/Turabian StyleJoanna Zubernik; Magdalena Dadan; Joanna Cichowska; Dorota Witrowa-Rajchert. 2019. "The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples." International Journal of Food Engineering 16, no. 1-2: 1.
Anthocyanins from chokeberry show significant health-promoting properties. Unfortunately, they are sensitive to environmental factors and require protection. Spray drying with carrier materials is a viable method used to protect sensitive ingredients. However, the choice of carrier material in...
Emilia Janiszewska-Turak; Andrzej Sak; Dorota Witrowa-Rajchert. Influence of the carrier material on the stability of chokeberry juice microcapsules. International Agrophysics 2019, 33, 517 -525.
AMA StyleEmilia Janiszewska-Turak, Andrzej Sak, Dorota Witrowa-Rajchert. Influence of the carrier material on the stability of chokeberry juice microcapsules. International Agrophysics. 2019; 33 (4):517-525.
Chicago/Turabian StyleEmilia Janiszewska-Turak; Andrzej Sak; Dorota Witrowa-Rajchert. 2019. "Influence of the carrier material on the stability of chokeberry juice microcapsules." International Agrophysics 33, no. 4: 517-525.
The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30–180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). The efficiency of the used solutes from the polyol groups was compared to reference dehydration in 50% concentrated sucrose solution. Peleg’s model was used to fit experimental data. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The application of ultrasound by two methods was in most cases unnoticeable and weaker than was expected. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions.
Joanna Cichowska; Dorota Witrowa-Rajchert; Lidia Stasiak-Różańska; Adam Figiel. Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions. Molecules 2019, 24, 3429 .
AMA StyleJoanna Cichowska, Dorota Witrowa-Rajchert, Lidia Stasiak-Różańska, Adam Figiel. Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions. Molecules. 2019; 24 (19):3429.
Chicago/Turabian StyleJoanna Cichowska; Dorota Witrowa-Rajchert; Lidia Stasiak-Różańska; Adam Figiel. 2019. "Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions." Molecules 24, no. 19: 3429.
Propolis is a natural mixture produced by bees from plant resin substances. This study focuses on the general characteristics of five samples of Polish extract propolis originating from agricultural areas. Chemical composition with high performance liquid chromatography‒diode array detector method, total content of flavonoids and polyphenols, and antioxidative activity were determined in the ethanol extracts of propolis (EEP) samples. Minimum inhibitory concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and time-kill curves were studied for foodborne pathogens and food spoilage microorganisms. In EEPs the predominant flavonoid compounds were pinocembrin, chrysin, pinobanksin, apigenin, and kaempferol and the predominant phenolic acids were p-coumaric acid, ferulic acid, and caffeic acid. A strong antioxidative action of propolis in vitro was observed (IC50 for DPPH radical was at the level of 0.9–2.1 µg/mL). EEPs had MIC values for bacteria in the range of 1–16 mg/mL, whereas MIC for fungi ranged from 2 to 32 mg/mL. Extract of propolis originating from southern Poland was distinguished by higher content of bioactive components, and stronger antioxidative and antimicrobial activity than EPPs from the remaining areas of Poland. The results indicate the possibility of applying ethanol extracts from Polish propolis to protect food against microbiological spoilage.
Katarzyna Pobiega; Karolina Kraśniewska; Jarosław L. Przybył; Katarzyna Bączek; Joanna Żubernik; Dorota Witrowa-Rajchert; Małgorzata Gniewosz. Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts. Molecules 2019, 24, 2965 .
AMA StyleKatarzyna Pobiega, Karolina Kraśniewska, Jarosław L. Przybył, Katarzyna Bączek, Joanna Żubernik, Dorota Witrowa-Rajchert, Małgorzata Gniewosz. Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts. Molecules. 2019; 24 (16):2965.
Chicago/Turabian StyleKatarzyna Pobiega; Karolina Kraśniewska; Jarosław L. Przybył; Katarzyna Bączek; Joanna Żubernik; Dorota Witrowa-Rajchert; Małgorzata Gniewosz. 2019. "Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts." Molecules 24, no. 16: 2965.
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.
Malgorzata Nowacka; Artur Wiktor; Magdalena Dadan; Katarzyna Rybak; Aleksandra Anuszewska; Lukasz Materek; Dorota Witrowa-Rajchert; Witrow- Rajchert; Dorota Witrow-Rajchert. The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries. Foods 2019, 8, 283 .
AMA StyleMalgorzata Nowacka, Artur Wiktor, Magdalena Dadan, Katarzyna Rybak, Aleksandra Anuszewska, Lukasz Materek, Dorota Witrowa-Rajchert, Witrow- Rajchert, Dorota Witrow-Rajchert. The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries. Foods. 2019; 8 (8):283.
Chicago/Turabian StyleMalgorzata Nowacka; Artur Wiktor; Magdalena Dadan; Katarzyna Rybak; Aleksandra Anuszewska; Lukasz Materek; Dorota Witrowa-Rajchert; Witrow- Rajchert; Dorota Witrow-Rajchert. 2019. "The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries." Foods 8, no. 8: 283.