Hamed Beyki; Nasser Hamdami; Jalal Pourtaghi
Abstract
Introduction: Heat treatment of potato tissue involves chemical, physical and structural changes. The magnitude of these changes will depend on the extent of thermal processing in terms of time and temperature. Blanching is a heating process that used to inactivate enzymes, de-aeration and modification ...
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Introduction: Heat treatment of potato tissue involves chemical, physical and structural changes. The magnitude of these changes will depend on the extent of thermal processing in terms of time and temperature. Blanching is a heating process that used to inactivate enzymes, de-aeration and modification of texture, preserving color, flavor and nutritional value of fruits and vegetables prior to freezing, canning, drying and frying. Temperature and time of blanching is largely determined by the amount of reducing sugars and textural characteristics of the species. In the previous studies performed on the changes of reducing sugars content in potatoes during blanching, some researchers found evidence that besides the mass transfer to the bath there exists an internal generation of reducing sugars, probably due to an enzymatic hydrolysis of starch. Therefore when predicting the concentration of reducing sugars changes, both mechanisms should be considered. Considering that no study has been done on the effect of internal generation of reducing sugars on their effective diffusivity during blanching and so far there is no comprehensive study on the kinetic of texture changes during blanching of potato at different temperatures and also direct relationship of reducing sugars with Maillard reaction and acrylamide formation in potato, therefore the aims of this study are: 1) determination of effective diffusivity of reducing sugars with and without consideration of them generation and 2) investigation of kinetic of texture changes during blanching of potato strips at the temperature range of 50-90 ºC and modeling of these phenomena.
Materials and methods: Potatoes (variety Agria, ~23 g/100g (dry basis)) was the raw material used in this study. Potatoes stored in a dark room at 20 ºC for 2 weeks were washed and peeled. Then, were striped into dimensions of 0.8×0.8×8 cm using an electric striping machine (Halldeh, model RG-100). Raw potato strips were rinsed immediately after cutting for 1 min in distilled water to eliminate the starch material adhering to the surface prior to blanching. Then, blanching was accomplished by immersing the potato strips in hot distilled water (ratio of mass of potato to water of 1:20) at 50, 60, 70, 80 and 90 ºC. To investigate the kinetic of generation of reducing sugars, strips packaged in duplex in the polyethylene (HDPE with 10 micron thickness) film were immersed in hot distilled water to blanching at the temperatures. Samples were withdrawn after 5, 10, 15, 20, 40, 60, 80, 100 and 120 minutes to measure the reducing sugars content and texture firmness. All experiments were done in triplicate. Maximum stress caused by penetrating of the probe (diameter of 2 mm) into strip texture was the texture evaluation index. To describe the mass transfer (extraction of reducing sugar) during blanching, a three dimensional numerical model based on finite difference method of solving Fick's Second Law has been developed in MATLAB software. The first order kinetic with production rate limiting effect was used to describe the potato strips texture changes during blanching. All experiments were done in triplicate as factorial based on completely randomized design. Data analysis and plotting of figures were performed in SAS and Excel software respectively.
Results and Discussion: The results showed that increasing of blanching temperature increase the reducing sugars effective diffusion coefficient significantly (P
Mohsen Zandi; Mohebbat Mohebbi; Mehdi Varidi; Navid Ramazanian
Abstract
.Introduction: Flavor release from food during consumption in the mouth plays an important role in flavor perception and influenced by the food matrix. Since, food matrix changes biochemically and physically during eating, therefore, food flavor microencapsulation results in controlled release at specific ...
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.Introduction: Flavor release from food during consumption in the mouth plays an important role in flavor perception and influenced by the food matrix. Since, food matrix changes biochemically and physically during eating, therefore, food flavor microencapsulation results in controlled release at specific situations. On the other hand, stability and availability of flavors are affected by food processing and storage. To control the flavor release at specific condition during consumption or stability and availability during food processing and storage; it is essential to encapsulate flavor components before use in food complex. Encapsulation is the term for a collection of technique that used as delivery of active and bioactive parts. This novel technology enables isolated of gases, liquid droplets, or solid particles in the core of microscopic vesicular system with porous or non porous semi permeable shell that release occurs in response to the specific situations. Controling release of active compound depends on microcapsule characteristics such as pore size, mechanical stability of the colloidal shell, shell thickness and shell permeability; molecular size and solubility of active parts in the shell and properties of the release media including shear force, temperature, pH, ionic strength, etc. This paper presents the formation and characterization of novel diacetyl encapsulated alginate-whey protein concentrate (AL-WPC) microcapsules. Diacetyl release was investigated at simulated mouth condition in different ratios of artificial saliva (0, 1:4 and 1:8) and three various oral shear rates (0, 50 and 100 s-1) and the diffusion coefficient was estimated using Fick’s law. The main aim of this work was to develop a prediction model to study the flavor release from microcapsules. Materials and Methodes: Aiming to show the applicability of our agent-based model platforms, the release of 2,3-butanedione (diacetyl) from alginate-whey protein concentrate (AL-WPC) microcapsules was used as a case study to validate our simulation model based on NetLogo platforms. For this purpose, our previous work on evaluation of diacetyl encapsulated alginate-whey protein microspheres release kinetics and mechanism at simulated mouth conditions was used (Zandi, M., Mohebbi, M., Varidi, M., Ramezanian, N., 2014). In previous our work, encapsulated diacetyl release was measured at three oral shear rates (0, 50 and100 s-1) and various ratios of saliva to microcapsule (0, 1:4 and 1:8) simulating mouth conditions. Then, experimental release data were fitted using different kinetic models. It was found that release from these microcapsules followed a classical Fickian diffusion. We use release data for calculating release rate. For model validating, diffusion equation was fitted to the experimental data, and diffusion coefficient was obtained for diacetyl release at various mouth conditions. To this purpose, the following model was obtained by solving unsteady diffusion equation in spherical coordinate:(M(t))/M_0 =100-exp(-(3×D×(R+b))/(R^2×b)×t) (1)where M (t) and M0 are the diacetyl release at time t and 0 respectively, R is a microcapsules radius (m), t is time, D is the diffusion coefficient and b is the shell thickness (m). We also use diffusion coefficient to calculate permeability for each specific condition by equation (2): P=(D×K)/b (2)Where P is the permeability coefficient, D is the diffusion coefficient and K is the partition coefficient.Finally, the model and experimental data were analyzed using Matlab software (R2007).Result and Discussion: In our study, AL-WPC microcapsule was fabricated by emulsification/internal gelation method, and diacetyl was loaded into microcapsule. Most of microspheres had a completely spherical shape with smooth surface, and range in size from 20-150 μm. The diacetyl encapsulated microsphere had a porous and smooth shell with some holes that caused the quicker diacetyl release initially. The mean hydrodynamic diameter 112.8 ± 0.9 μm (mean value ± SD for n= 2) was measured via particle size analyzer (DLS). the high efficiency of 79.34% was obtained for diacetyl encapsulated AL-WPC microcapsule. About 20% of diacetyl was loosed because of the solubility and volatility of the diacetyl molecule (diacetyl is a low molecular weight and water soluble component).. Conclusion: It was showed that the shear rate of release media had a significant (p
