Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying tempera - ture (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.25×10 -10 m 2 /s to 7.24×10 -10 m 2 /s for avocado pulp, and from 4.50×10 -10 m 2 /s to 10.67×10 -10 m 2 /s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activa - tion energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.
{"title":"Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying","authors":"T. Nguyen, Q. Nguyen, Phuoc-Bao-Duy Nguyen","doi":"10.31883/pjfns/144835","DOIUrl":"https://doi.org/10.31883/pjfns/144835","url":null,"abstract":"Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying tempera - ture (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.25×10 -10 m 2 /s to 7.24×10 -10 m 2 /s for avocado pulp, and from 4.50×10 -10 m 2 /s to 10.67×10 -10 m 2 /s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activa - tion energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44661650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.11648/j.jfns.20221001.14
N. Franklyn, D. Kesavelu, P. Joji, Rahul Verma, Arun Wadhwa, C. Ray
{"title":"Impact of Key Nutrients on Brain and Executive Function Development in Infants and Toddlers: A Narrative Review","authors":"N. Franklyn, D. Kesavelu, P. Joji, Rahul Verma, Arun Wadhwa, C. Ray","doi":"10.11648/j.jfns.20221001.14","DOIUrl":"https://doi.org/10.11648/j.jfns.20221001.14","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"1 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82873779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.11648/j.jfns.20221001.15
M. Mananga, Eyili Noah Joseph Karrington, Kotue Taptue Charles, Kouandjoua Ndjigoui Brice Didier, Fokou Elie
{"title":"Effect of Different Processing Methods on the Nutritional Value of Red and White Bean Cultivars (<i>Phaseolus vulgaris </i>L.)","authors":"M. Mananga, Eyili Noah Joseph Karrington, Kotue Taptue Charles, Kouandjoua Ndjigoui Brice Didier, Fokou Elie","doi":"10.11648/j.jfns.20221001.15","DOIUrl":"https://doi.org/10.11648/j.jfns.20221001.15","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"11 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74584682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
: Edible insects are an important source of nutrients that can help to cover certain nutritional deficiencies. This is the case with Macrotermes subhyalinus , a species of termite widely consumed in Côte d'Ivoire. This study was carried out to assess the mineral content and their bioavailability in the different castes (winged, queen and soldier) of this species. For this, the levels of antinutritional factors, the levels of minerals and their bioavailability were determined. Magnesium and potassium contents vary respectively from 977.18 mg/100g DM to 1405.45 mg/100g DM and from 6658.20 mg/100g DM to 9879.38 mg/100g DM. The winged M. subhyalinus had the higher levels of copper (62 mg/100g DM) and manganese (2867 mg/100g DM). While the queen had the highest values for sodium (2158.9 mg/100g DM) and selenium (0.67 mg/100g DM). As for M. subhyalinus soldier, it was rich in calcium (3323.4 mg/100g DM), zinc (127 mg/100g DM), iron (2657 mg/100g DM) and molybdenum (0.48 mg/100g DM). Regarding the content of antinutritional factors, the highest values are observed with M. subhyalinus soldier in phytate (451.85±28.49 mg/100g DM) and in tannins (35.32±0.98 mg/100g DM). M. subhyalinus queen has the highest oxalate content (12.57±0.48 mg/100g DM). The calculated molar ratios vary from 0.02 to 0.9 with oxalate and from 0.09 to 35.57 with phytates. These insects could be recommended for children suffering from micronutrient deficiency malnutrition.
{"title":"Evaluation of the Mineral Content and Their Bioavailability in <i>Macrotermes subhyalinus</i> (Winged, Queen and Soldier)","authors":"Angaman Djédoux Maxime, Boko Adjoua Christiane Eunice, Kambou Sansan","doi":"10.11648/j.jfns.20221001.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20221001.11","url":null,"abstract":": Edible insects are an important source of nutrients that can help to cover certain nutritional deficiencies. This is the case with Macrotermes subhyalinus , a species of termite widely consumed in Côte d'Ivoire. This study was carried out to assess the mineral content and their bioavailability in the different castes (winged, queen and soldier) of this species. For this, the levels of antinutritional factors, the levels of minerals and their bioavailability were determined. Magnesium and potassium contents vary respectively from 977.18 mg/100g DM to 1405.45 mg/100g DM and from 6658.20 mg/100g DM to 9879.38 mg/100g DM. The winged M. subhyalinus had the higher levels of copper (62 mg/100g DM) and manganese (2867 mg/100g DM). While the queen had the highest values for sodium (2158.9 mg/100g DM) and selenium (0.67 mg/100g DM). As for M. subhyalinus soldier, it was rich in calcium (3323.4 mg/100g DM), zinc (127 mg/100g DM), iron (2657 mg/100g DM) and molybdenum (0.48 mg/100g DM). Regarding the content of antinutritional factors, the highest values are observed with M. subhyalinus soldier in phytate (451.85±28.49 mg/100g DM) and in tannins (35.32±0.98 mg/100g DM). M. subhyalinus queen has the highest oxalate content (12.57±0.48 mg/100g DM). The calculated molar ratios vary from 0.02 to 0.9 with oxalate and from 0.09 to 35.57 with phytates. These insects could be recommended for children suffering from micronutrient deficiency malnutrition.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"127 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75843488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Accelerated Ripening of Mangoes in the Commune of Man","authors":"Kouadio Kouakou Kouassi Armand, Koné Mohamed Ba, Soro Lêniféré Chantal, Ocho-Anin Atchibri Louise","doi":"10.11648/j.jfns.20221002.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20221002.12","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"189 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82133053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.11648/j.jfns.20221003.12
Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, Peter Owigbo Opreh, Deborah Ekpenyobhiele Enwerem
{"title":"Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger","authors":"Kayode Joel Taiwo, Oyetunji Olayiwola Akinola, Abiodun Aderoju Adeola, Margaret Meka Mosimabale, Adenike Oyebola Akinyemi, Peter Owigbo Opreh, Deborah Ekpenyobhiele Enwerem","doi":"10.11648/j.jfns.20221003.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20221003.12","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"41 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86839672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.11648/j.jfns.20221002.13
Y. Nodake, Chiharu Koshi, C. Kobayashi, Choryo Uema, S. Toda, T. Taira
{"title":"Possibility of a Product of Awamori Moromi Vinegar Fermented by <i>Lactobacillus plantarum</i> K-3 as a Prebiotic","authors":"Y. Nodake, Chiharu Koshi, C. Kobayashi, Choryo Uema, S. Toda, T. Taira","doi":"10.11648/j.jfns.20221002.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20221002.13","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"16 5 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89938260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.11648/j.jfns.20221003.13
Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je
: This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.
{"title":"An Overview of Food Preservation Using Conventional and Modern Methods","authors":"Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je","doi":"10.11648/j.jfns.20221003.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20221003.13","url":null,"abstract":": This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained. Food preservation is an action or method for preserving foods at the chosen quality level. Several innovative conservation methods are being established to meet contemporary needs for cost-effective preservation as well as user fulfillment in terms of wellbeing, nutrition, and sensory perception. Proper preservation is necessary to keep goods from spoiling for long periods. Preservatives, on the other hand, must not be toxic to humans. There are methods for preventing microbial contamination and lipid rancidity. Foods must also be preserved in terms of nutritional content, texture, and flavor. Traditional preservation techniques such as curing, freezing, canning, boiling, pickling, and many others are briefly discussed in this mini-review, as well as modern practices such as pasteurization, freezing, drying, vacuum packing, radiation, biopreservation, hurdle technology, and modified atmosphere. Modern food preservation has benefited greatly from advancements in packing materials.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"168 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80558325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.11648/j.jfns.20221001.13
Md. Shyduzzaman Roni, Mahmud Hasan Rifat, M. Zakaria, Md. Mijanur Rahman Rajib, E. Kayesh, Md. Ruhul Amin
{"title":"Assessing Nutritional Quality and Shelf life of Broccoli Cultivars","authors":"Md. Shyduzzaman Roni, Mahmud Hasan Rifat, M. Zakaria, Md. Mijanur Rahman Rajib, E. Kayesh, Md. Ruhul Amin","doi":"10.11648/j.jfns.20221001.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20221001.13","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"19 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89220599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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