Physical and thermal improvement of bioplastics based on potato starch/agar composite functionalized with biogenic ZnO nanoparticles.

This study investigated potato starch/agar-based bioplastics' structure, properties, and biodegradability by adding ZnO nanoparticles (NPs) biogenically synthesized using Coriandrum sativum extract. ZnO NPs presented crystalline structure, good optical properties, and a size of 6.75 ± 1.

Drying strategies of spent coffee grounds using refractance window method.

The objective of this study was to evaluate, during the drying of spent coffee grounds, the application of pretreatments with ethanol and the application of ultrasound assisting the refractive window (RW) drying, and to compare with convective drying by hot air (AC). The effect on the kinetics parameters of the Fick and Page models were evaluated, as well as on the content of total phenolics and antioxidant capacity. For AC drying, samples of spent ground coffee were prepared in the form of fixed rectangular beds 0.

Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality.

This study aimed to evaluate the effects of ultrasound (US) on the drying acceleration of potentially probiotic guava, including its impact on drying kinetics, probiotic (Lacticaseibacillus rhamnosus GG) viability, and functional quality of the product during drying. To perform US pre-treatments, one group of samples were first pre-treated by US (38 W/L, 25 kHz) for 15 and 30 min and then immersed in the probiotic solution for 15 or 30 min, and another group of samples were submerged in the probiotic solution simultaneously applying US (US-assisted) for 15 and 30 min. After pre-treatments, the samples were convectively dried at 60 °C.

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review.

Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments.

Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices.

This work studied three emerging approaches to improve the convective drying (50 °C, 0.8 m/s) of celery. Celery slices of 2 mm thick were pretreated for 5 min using ultrasound (32 W/L, 40 kHz), vacuum (75 kPa vacuum pressure) and ethanol (99.

Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin.

Background: An interesting approach to improve dried foods nutritional properties, functionality, and sensorial attributes, is by taking advantage of pre-treatments for incorporating components into the food matrix. Based on this, this work studied the incorporation of black carrot anthocyanins in apple tissue by using ethanol (concentrations 0-300 mL L ) as a pre-treatment to ultrasound-assisted convective drying. Samples were pre-treated in acidified ethanol solutions, with and without anthocyanins, and then dried (50 °C, 1 m s ) by convective and ultrasound-assisted convective (21.

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics.

Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both processing and product quality. The ultrasound in water treatment resulted in cellular swelling and small impact on texture. Differently, the ultrasound in ethanol and ethanol treatments modified both carrot microstructure (cell wall modifications of parenchymatic tissue) and macrostructure (shrinkage and resistance to perforation).

Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study.

The present work proposes using the ultrasound technology to incorporate microencapsulated nutrients during pre-treatments for drying of food products. Both hydrophilic and lipophilic nutrients were evaluated: incorporation of microcapsules of iron (obtained by spray drying using maltodextrin as wall material) and carotenoids (obtained by hot emulsification and solidification using hydrogenated palm oil as wall material). The ultrasound pre-treatment was applied in water and ethanol, where the microcapsules were dispersed, and food samples were immersed.

Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties.

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder () on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour was used for all formulations.

Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders.

This work aimed to demonstrate the internal and external structural changes in potato cylinders caused by different times of ultrasound pretreatment. In addition, the structural changes were associated with the viscoelasticity and mass transfer. For which, potato cylinders were immersed in distilled water and pretreated with and without ultrasound (ultrasonic bath of 91 W/L and 25 kHz) up to 120 min.

Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility.

The present work evaluated the effect of high-power ultrasonication on the structure and properties of guava juice. The microstructure, concentration of lycopene, in vitro accessibility of lycopene and physical properties (pulp sedimentation, turbidity and colour) were evaluated. The results of this study demonstrate that the ultrasonication disrupts the guava cells, releasing their content and altering the juice properties.

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time.

Evaluating the Guo-Campanella viscoelastic model.

Unlabelled: Biological materials are characterized by complex structures and compositions, leading to viscoelastic behavior. Their viscoelastic characterization is important for the evaluation, design, and optimization of processes to ensure high quality products. Proposals of methodologies of analysis and modeling are critical steps in studying the rheological properties of these materials.

Ultrasound pre-treatment enhances the carrot drying and rehydration.

The present work aimed to describe the mechanisms involved in the enhancement of the drying and rehydration process of carrot slices caused by the pre-treatment using the ultrasound technology. For that, carrot slices of 4mm of thickness were pre-treated for 30 and 60min using an ultrasonic bath (41W/L; 25kHz). The convective drying process was performed at 40 and 60°C with 2.

Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water.

Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD).