Effect of different pretreatment methods on far-infrared drying characteristics and polysaccharides of Lycium barbarum / 中草药

Objective: To shorten the drying time of Lycium barbarum, increase its shelf life, improve the quality of dried L. barbarum products, and provide technical support for the development of wolfberry drying industry. Methods: Using L. barbarum as experiment material, after being permeated, ultrasonic treating, blanching, ultrasonic treating + permeation and ultrasonic treating + blanchting, far infrared drying test was carried out. The effects of different pretreatment methods on the far-infrared drying characteristics of L. barbarum were studied. Weibull distribution function was used to fit the drying process. The quality and microstructure of dried L. barbarum products were analyzed. Results: After being pretreated, the drying time of L. barbarum was significantly reduced, the drying rate was increased; Compared with L. barbarum without pretreatment before pre-dried, drying time after blanching pretreatment shortened 27.5%, the moisture ratio of the material decreased fastest, and drying rate was the highest. Weibull distribution function can simulate the far infrared drying process of L. barbarum under different pretreatment conditions. The range of r2 and χ2 was 0.991 73-0.999 15 and 8.13 41 × 10-5-8.846 79 × 10-4. The drying characteristics described by scale parameter (α) and shape parameter (β) were consistent with those in the drying characteristic curve. The dried product pretreated with ultrasound + permeation had the smallest color difference (6.756 4) compared with the fresh sample. The polysaccharide content inside the material (991.27 mg/g•DW) was the highest; The microstructure of the dry product obtained by the ultrasound + penetration group had the most voids, and the drying treatment had the least damage to its surface. Conclusion: Ultrasonic and osmotic pretreatment of L. barbarum before drying can not only shorten the drying time, but also improve the quality of its dried products.

Industrial processing of canned beans / Revisão: processamento industrial do feijão tipo enlatado

ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.

RESUMO: O feijão destaca-se no cenário mundial como uma leguminosa rica em proteínas e com alto valor nutricional, sendo estando entre uma das espécies mais cultivadas em todo o mundo. Porém, observa-se diminuição do consumo deste alimento devido à demanda de tempo no seu preparo doméstico, sendo então substituído na dieta. Uma alternativa que atende as demandas do consumidor moderno é o processamento industrial. O objetivo deste trabalho é fornecer uma revisão de literatura abordando informações sobre o processamento tipo enlatado em feijão. Atualmente, no Brasil, são realizados poucos trabalhos dentro desta linha de pesquisa, visto que o maior enfoque é para a qualidade tecnológica dos grãos para o consumo tradicional, na forma seca. Neste material são apresentadas informações sobre alguns conceitos e detalhes do processamento industrial, das operações unitárias na produção e dos parâmetros de qualidade avaliados no feijão enlatado. Espera-se, contribuir com a cadeia produtiva do feijão brasileiro, aumentando o consumo e as demandas do processamento industrial, tanto em mercado interno quanto para futuras exportações do produto.

Oral Submucous Fibrosis-A Review on its Etiopathogenesis.

The chains of habit are generally too small to be felt until they are too strong to be broken”. HABIT’ is an automatic pattern of behavior in reaction to a specific situation, may be inherited or acquired through frequent repetition. Betel quid chewing is one such habit, and it is an ancient practice common in many countries of Asia and among migrated Asian communities in Africa, Europe and North America. Oral submucous fibrosis is a progressive disease of the oral and pharyngeal mucosa sometimes involving the esophagus. This manuscript attempts to review the etiopathologies and various treatment modalities available.

Nutritional and Antioxidant Characterization of Blanched Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast).

The effect of blanching on the proximate composition, nutritive value and antioxidant properties of five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) used in the preparation of Ivorian diets was investigated. These leafy vegetables were subjected to steam blanching in a pressure cooker for 15, 25 and 45 min. This study highlighted losses (P < 0.05) of nutrients and anti-nutrients components at 15 min of blanching as follow: ash (6.68 – 33.80 %), proteins (0.56 - 15.71 %), vitamin C (4.75 – 73.21 %), carotenoids (18.77 - 72.76%) oxalates (2.16 – 42.62 %) and phytates (20.32 – 71.56 %). Contrary to the registered losses, the average increases of polyphenols and crude fibres contents at 15 min of blanching were 1.51 to 5.19% and 0.62 to 8.87%, respectively. Furthermore after 15 min of blanching time, the residual contents (P < 0.05) of minerals were: calcium (214.71 – 608.95 mg/100 g), magnesium (85.50 – 435 mg/100 g), potassium (1243.32 – 2940.38 mg/100 g), iron (17.07 – 45.86 mg/100 g) and zinc (17.48 – 64.03 mg/100 g). All the results above showed that blanching processing reduces nutritive value of leafy vegetables consumed in Southern Côte d’Ivoire. In order to contribute efficiently to the nutritional requirement and to the food security of Ivorian population, the domestic blanching time must be less than 15 min for preserving the beneficial nutritive properties of the studied leafy vegetables.

Blanching and Juicing Effect on Flavonoids Contents in Commonly Consumed Leafy Vegetables in South West Nigeria.

Aims: This study investigated the flavonoids level, and effect of blanching and juicing on commonly consumed vegetables in South West Nigeria. Place and Duration of Study: Chemical sciences, Redeemers University, January to March, 2013. Methodology: Ten green leafy vegetables were obtained in four major markets in South West Nigeria. Each vegetable was thoroughly mixed and rinsed then divided into three groups, which are fresh, blanched and juice groups with four replicates per group. Flavonoids content were analyzed using standard laboratory methods. Results: A varying order was observed in flavonoids content of fresh vegetable with highest value observed in Hibiscus esculenta and the lowest in Crassocephalum ruben. Blanching changes the flavonoids content in some vegetables with highest value in Amaranthus viridis and lowest in Basela rubra, while juicing concentrated the flavonoids in some vegetable and at the same time reducing it in some. However, highest value was observed in Hibiscus esculenta and lowest in Colocasia esculenta. Conclusion: Variation was observed in flavonoids content of fresh vegetables while processing method; blanching and juicing either reduce or increase the flavonoids content.

Pré-tratamentos na secagem e reidratação de champignon em fatias / Pretreatments in drying and rehydration of mushrooms slices

O objetivo deste trabalho foi avaliar o efeito de dois pré-tratamentos (pt) na desidratação osmo-convectiva: Pré-tratamento químico a 20°C por 5min em solução de ácido cítrico, bissulfito de sódio e carbonato de cálcio a 0,1% cada (pt-ABC) e por branqueamento a 80°C por 5min (pt-B), bem como a combinação pt-ABC seguido de pt-B (amostra:solução = 1:10 w/w). O pt-ABC provocou aumento de massa (13% em média) entretanto o pt-B perda (-34% em média). A desidratação osmótica a 20°C por 60min em solução de NaCl a 10% reduziu a massa de fatias não pré-tratadas em 43%. Esse nível de redução de massa não pode ser atingido com o uso do pt-ABC, mas melhorou para 49% para fatias submetidas ao pt-B. Os pré-tratamentos reduziram o tempo de secagem (70°C e com circulação de ar de 18m³ h-1) de 150min para 60min para atingir o nível de atividade de água do produto seco igual ou menor a do produto comercial. As fatias submetidas ao pt-ABC ou do controle apresentaram boa capacidade de reidratação. As fatias que foram submetidas aos dois pré-tratamentos apresentaram coloração mais clara e menos enrugadas após secagem, aparência similar foi observada às do pt-ABC. O pt-ABC pode ser usado para se obter fatias de champignon seco com aspecto visual e capacidade de reidratação adequados para o desenvolvimento de novos produtos para consumo direto ou que necessite reidratação.

The objective of this paper was assessments the effect of pre-treatment (pt) in osmo-convective dehydration: Chemical pretreatment at 20°C for 5min with 0.1% solution of citric acid, sodium bisulfite and calcium carbonate (pt-ABC) and bleaching at 80°C for 5min (pt-B), as well the combination pt-ABC followed by pt-B (sample:solution = 1:10 w/w). The pt-ABC provoked mass increase (13% on average), while pt-B caused loss (-34% on average). Osmotic dehydration at 20°C for 60 min with 10% NaCl reduced mass of slices not pretreated at 43%. This level of mass reduction was not achieved for the pt-ABC, but it was improved for 49% to slices subjected to pt-B. Pretreatments reduced drying time (70°C and air circulation 18m³ h-1) from 150min to 60min to achieve the desired a w. Water activity of dried product was equal to or less than the commercial product. Slices subjected to pt-ABC or from control group had good rehydration capacity. Slices subjected to combined pt and dried showed lighter color and were less wrinkled. pt-ABC allowed very similar results. The pt-ABC must be used to obtain slices of dry champignon with visual aspect and rehydration capacity suitable for the development of new products for direct consumption or require rehydration.