The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks

Chua, 2003, Low-cost drying methods for developing countries, Trends Food Sci. Technol., 14, 519, 10.1016/j.tifs.2003.07.003 Lamanauskas, 2015, Pulsed electric field (PEF) impact on actinidia kolomikta drying efficiency, J. Food Process. Eng., 38, 243, 10.1111/jfpe.12161 Bromberger Soquetta, 2018, Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks, J. Food Process. Preserv., 42, 10.1111/jfpp.13393 Witrowa-Rajchert, 2014, Selected emerging technologies to enhance the drying process: a review, Drying Technol., 32, 1386, 10.1080/07373937.2014.903412 Nowacka, 2016, Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue, Appl. Acoust., 103, 163, 10.1016/j.apacoust.2015.06.011 Barba, 2015, Current applications and new opportunities for the use of pulsed electric fields in food science and industry, Food Res. Int., 77, 773, 10.1016/j.foodres.2015.09.015 Wiktor, 2013, Drying kinetics of apple tissue treated by pulsed electric field, Drying Technol., 31, 112, 10.1080/07373937.2012.724128 Miano, 2016, Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases, Ultrason. Sonochem., 29, 413, 10.1016/j.ultsonch.2015.10.020 Nowacka, 2012, Drying of ultrasound pretreated apple and its selected physical properties, J. Food Eng., 113, 427, 10.1016/j.jfoodeng.2012.06.013 Wiktor, 2016, The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue, Appl. Acoust., 103, 136, 10.1016/j.apacoust.2015.05.001 Knorr, 2004, Applications and potential of ultrasonics in food processing, Trends Food Sci. Technol., 15, 261, 10.1016/j.tifs.2003.12.001 McClements, 1995, Advances in the application of ultrasound, Trends Food Sci. Technol., 6, 293, 10.1016/S0924-2244(00)89139-6 Wiktor, 2018, Acoustic and mechanical properties of carrot tissue treated by pulsed electric field, ultrasound and combination of both, J. Food Eng., 238, 12, 10.1016/j.jfoodeng.2018.06.001 Chemat, 2011, Applications of ultrasound in food technology: processing, preservation and extraction, Ultrason. Sonochem., 18, 813, 10.1016/j.ultsonch.2010.11.023 Nowacka, 2017, Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit, Innovative Food Sci. Emerg. Technol., 41, 71, 10.1016/j.ifset.2017.02.002 Bromberger Soquetta, 2018, Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks, J. Food Process. Preserv., 42, 1, 10.1111/jfpp.13393 Kek, 2013, Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices, Food Bioprod. Process., 91, 495, 10.1016/j.fbp.2013.05.003 Rząca, 2009, Mass exchange in osmotic dehydration process of Kiwi fruits (in Polish), Zywnosc Nauka Technol. Jakosc, 6, 140 Kowalska, 2016, Beneficial effects of cranberry in the prevention of obesity and related complications: metabolic syndrome and diabetes – A review, J. Funct. Foods, 20, 171, 10.1016/j.jff.2015.11.001 Nowacka, 2017, Changes of mechanical and thermal properties of cranberries subjected to ultrasound treatment, Int. J. Food Eng., 13, 10.1515/ijfe-2016-0306 Blumberg, 2013, Cranberries and their bioactive constituents, Adv. Nutr., 4, 618, 10.3945/an.113.004473 Giri, 2007, Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms, J. Food Eng., 78, 512, 10.1016/j.jfoodeng.2005.10.021 Bai-Ngew, 2011, Characterization of microwave vacuum-dried durian chips, J. Food Eng., 104, 114, 10.1016/j.jfoodeng.2010.12.003 Scaman, 2014 Berteli, 2009, Study of the microwave vacuum drying process for a granulated product, Braz. J. Chem. Eng., 26, 317, 10.1590/S0104-66322009000200009 Figiel, 2009, Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices, J. Food Eng., 94, 98, 10.1016/j.jfoodeng.2009.03.007 Lin, 1998, Characterization of vacuum microwave, air and freeze dried carrot slices, Food Res. Int., 31, 111, 10.1016/S0963-9969(98)00070-2 Ferenczi, 2018, Comparison of microwave vacuum-, freeze-and hot-air drying by energy efficiency and aroma composition of dried hop (Humulus lupulus), Int. J. Food Eng., 4, 136, 10.18178/ijfe.4.2.136-139 Jeszka-Skowron, 2017, Potential health benefits and quality of dried fruits: Goji fruits, cranberries and raisins, Food Chem., 221, 228, 10.1016/j.foodchem.2016.10.049 Beaudry, 2003, Microwave finish drying of osmotically dehydrated cranberries, Drying Technol., 21, 1797, 10.1081/DRT-120025509 Nowacka, 2018, Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries, Ultrasonics, 83, 18, 10.1016/j.ultras.2017.06.022 Karlsons, 2017, Nutrient status of the american cranberry in Latvia (2005–2016), Agron. Res., 15, 196 Devece, 1999, Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity, J. Agric. Food Chem., 47, 4506, 10.1021/jf981398+ Fernandes, 2008, Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: melon dehydration, LWT – Food Sci. Technol., 41, 604, 10.1016/j.lwt.2007.05.007 Sledz, 2017, Drying kinetics, microstructure and antioxidant properties of basil treated by ultrasound, J. Food Process Eng., 40, 1, 10.1111/jfpe.12271 Nowacka, 2018, Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries, Ultrasonics, 83, 33, 10.1016/j.ultras.2017.07.014 M. Nowacka, A. Wiktor, A. Fijałkowska, K. Rybak, M. Dadan, D. Witrowa-Rajchert, The impact of pulsed electric field on selected properties of swamp cranberry (Vaccinium oxycoccos), in: 2nd World Congress on Electroporation, Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, 2017: p. 182. Nowacka, 2018, Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage, Food Control, 93, 40, 10.1016/j.foodcont.2018.05.005 Chranioti, 2016, Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products, Food Chem., 190, 1151, 10.1016/j.foodchem.2015.06.083 Şen, 2015, Effects of storage conditions and packaging on moisture content, water activity and tissue hardness of dried apricots depo koşullari ve ambalajlarin kuru kayisilarin su miktarı, Su Meyve Bilimi/Fruit Sci., 2, 45 Śledź, 2013, Selected chemical and physico-chemical properties of microwave-convective dried herbs, Food Bioprod. Process., 91, 421, 10.1016/j.fbp.2013.02.010 Wiktor, 2013, Mathematical modeling of microwave assisted convective drying of oregano leaves (in Polish), Zeszyty Problemowe Postępów Nauk Rolniczych, 573, 61 K. Sinha, Nirmal, M. Sinha, N. Bauman, Michael, C. Willoughby, Scarified infused dried buoyant cranberries and method for making same, WO2007019507A3, 2007. Fijalkowska, 2017, The physical, optical and reconstitution properties of apples subjected to ultrasound before drying, Ital. J. Food Sci., 29, 343 AOAC International. Official Methods of Analysis of AOAC International, 17th edn. 920.15 (2002)., n.d. Kalita, 2013, Estimation of total flavonoids content (TFC) and anti oxidant activities of methanolic whole plant extract of Biophytum sensitivum Linn, J. Drug Deliv. Therap., 3, 33 Giusti, 2001 Sluis, 2002, Activity and concentration of polyphenolic antioxidants in apple juice Effect of existing production methods, J. Agric. Food Chem., 50, 7211, 10.1021/jf020115h Brand-Williams, 1995, Use of free radical method to evaluate antioxidant activity, Lebensm.–Wiss. Technol., 28, 25, 10.1016/S0023-6438(95)80008-5 El Kossori, 1998, Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.), Plant Foods Hum. Nutr., 52, 263, 10.1023/A:1008000232406 Kutyła-Olesiuk, 2013, Evaluation of organoleptic and texture properties of dried apples by hybrid electronic tongue, Sens. Actuat. B, 187, 234, 10.1016/j.snb.2012.10.133 Ukalski, 2007, Multivariate phenotypic diveristy in spring triticale germplasm collection (in Polish), Zeszyty Problemowe Postępów Nauk Rolniczych, 517, 767 Zielinska, 2018, Effects of freezing and hot air drying on the physical, morphological and thermal properties of cranberries (Vaccinium macrocarpon), Food Bioprod. Process., 110, 40, 10.1016/j.fbp.2018.04.006 Zielinska, 2017, Thermophysical properties of raw, hot-air and microwave-vacuum dried cranberry fruits (Vaccinium macrocarpon), LWT – Food Sci. Technol., 85, 204, 10.1016/j.lwt.2017.07.016 Sunjka, 2008, Microwave/vacuum drying of cranberries (Vacccinium macrocarpon), Am. J. Food Technol., 3, 100, 10.3923/ajft.2008.100.108 Karathanos, 1995, Air-drying kinetics of osmotically dehydrated fruits, Drying Technol., 13, 1503, 10.1080/07373939508917036 Setiady, 2009, Porosity, color, texture, and microscopic structure of russet potatoes dried using microwave vacuum, heated air, and freeze drying, Appl. Eng. Agric., 25, 719, 10.13031/2013.28844 Dadan, 2017, An optimisation of microwave-convective drying of parsley leaves subjected to ultrasound and steaming treatments, carried out on the basis of the response surface methodology (in Polish), Zeszyty Problemowe Postępów Nauk Rolniczych, 15, 10.22630/ZPPNR.2017.589.17 Sledz, 2016, The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves, Appl. Acoust., 103, 148, 10.1016/j.apacoust.2015.05.006 Dellarosa, 2016, Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields, Innov. Food Sci. Emerg. Technol., 37, 10.1016/j.ifset.2016.01.009 Zamora, 2006, Determination of water activity change due to crystallization in honeys from Argentina, Food Control, 17, 59, 10.1016/j.foodcont.2004.09.003 Zhang, 2015, Enhancement of crystallization processes by power ultrasound: current state-of-the-art and research advances, Compr. Rev. Food Sci. Food Saf., 14, 303, 10.1111/1541-4337.12132 Hu, 2015, Pulsed electric field effects on sucrose nucleation at low supersaturation, Sugar Tech, 17, 77, 10.1007/s12355-014-0331-4 Wiktor, 2016, The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot, Drying Technol., 34, 1286, 10.1080/07373937.2015.1105813 Böhm, 2006, Improving the nutritional quality of microwave-vacuum dried strawberries: a preliminary study, Food Sci. Technol. Int., 12, 67, 10.1177/1082013206062136 Oszmiański, 2016, Comparison of bioactive potential of cranberry fruit and fruit-based products versus leaves, J. Funct. Foods, 22, 232, 10.1016/j.jff.2016.01.015 Bonnafous, 1999, The generation of reactive-oxygen species associated with long-lasting pulse-induced electropermeabilisation of mammalian cells is based on a non-destructive alteration of the plasma membrane, Biochimica et Biophysica, Acta (BBA)-Biomembr., 1461, 123, 10.1016/S0005-2736(99)00154-6 Perera, 2005, Selected quality attributes of dried foods, Drying Technol., 23, 717, 10.1081/DRT-200054180 Watanabe, 2011, Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam, LWT – Food Sci. Technol., 44, 891, 10.1016/j.lwt.2010.11.003 Tiwari, 2010, Effect of ultrasound processing on anthocyanins and color of red grape juice, Ultrason. Sonochem., 17, 598, 10.1016/j.ultsonch.2009.10.009 Shamaei, 2012, Ultrasound-assisted osmotic dehydration of cranberries: effect of finish drying methods and ultrasonic frequency on textural properties, J. Texture Stud., 43, 133, 10.1111/j.1745-4603.2011.00323.x Neto, 2007, Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases, Mol. Nutr. Food Res., 51, 652, 10.1002/mnfr.200600279 La, 2010, Anti-Porphyromonas gingivalis and anti-inflammatory activities of A-type cranberry proanthocyanidins, Antimicrob. Agents Chemother., 54, 1778, 10.1128/AAC.01432-09 Lee, 2000, Preharvest and Postharvest factors influencing vitamin C content of horticulture crops, Postharvest Biol. Technol., 20, 207, 10.1016/S0925-5214(00)00133-2 Santos, 2008, Retention of vitamin C in drying processes of fruits and vegetables – A review, Drying Technol., 26, 1421, 10.1080/07373930802458911 Wiktor, 2016, Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue, Innov. Food Sci. Emerg. Technol., 37, 375, 10.1016/j.ifset.2016.04.008 Leong, 2018, Pulsed electric fields enhances calcium infusion for improving the hardness of blanched carrots, Innov. Food Sci. Emerg. Technol., 47, 46, 10.1016/j.ifset.2018.01.011 Zhang, 2015, Effects of pulsed electric fields (PEF) on Vitamin C and its antioxidant properties, Int. J. Mol. Sci., 16, 24159, 10.3390/ijms161024159 Valdramidis, 2010, Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing, J. Food Eng., 96, 449, 10.1016/j.jfoodeng.2009.08.025 Grace, 2012, Comparison of health-relevant flavonoids in commonly consumed cranberry products, J. Food Sci., 77, 176, 10.1111/j.1750-3841.2012.02788.x Dadan, 2018, Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach, Food Chem., 239, 242, 10.1016/j.foodchem.2017.06.061 Ndiaye, 2009, Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices, Food Chemistry, 113, 92, 10.1016/j.foodchem.2008.07.027 Saetan, 2016, Influence of hot water blanching process on nutritional content, microstructure, antioxidant activity and phenolic profile of Cinnamomum porrectum herbal tea, Funct. Foods Health Dis., 6, 836, 10.31989/ffhd.v6i12.315 Ferguson, 2004, A flavonoid fraction from cranberry extract inhibits proliferation of human tumor cell lines, J. Nutr., 134, 1529, 10.1093/jn/134.6.1529 Chen, 2011, Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels, Int. J. Food Sci. Technol., 46, 1179, 10.1111/j.1365-2621.2011.02605.x Garcia-Noguera, 2014, Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries, J. Food Sci. Technol., 51, 2222, 10.1007/s13197-012-0724-x Wrolstad, 1990, Influence of sugar on anthocyanin pigment stability in frozen strawberries, J. Food Sci., 55, 1064, 10.1111/j.1365-2621.1990.tb01598.x Wojdyło, 2009, Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits, J. Agric. Food. Chem., 57, 1337, 10.1021/jf802507j Tiwari, 2008, Anthocyanin and ascorbic acid degradation in sonicated strawberry juice, J. Agric. Food Chem., 56, 10071, 10.1021/jf801824v Leusink, 2010, Retention of antioxidant capacity of vacuum microwave dried cranberry, J. Food Sci., 75, 311, 10.1111/j.1750-3841.2010.01563.x Wojdyło, 2014, Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries, Food Bioprocess Technol., 7, 829, 10.1007/s11947-013-1130-8 Segovia, 2015, Improvements in the aqueous extraction of polyphenols from borage (Borago officinalis L.) leaves by pulsed electric fields: Pulsed electric fields (PEF) applications, Ind. Crops Products, 65, 390, 10.1016/j.indcrop.2014.11.010 Hajihashemi, 2013, Free radical scavenging activity of steviol glycosides, steviol glucuronide, hydroxytyrosol, metformin, aspirin and leaf extract of Stevia rebaudiana, Free Radicals Antioxid., 3, S34 Bender, 2015, Comparative study of the antioxidant properties of stevia rebaudiana using cellular approaches, Free Radical Biol. Med., 86, S39, 10.1016/j.freeradbiomed.2015.07.135 Komes, 2013, Content of saccharides, antioxidant and sensory properties of pear cultivar “ Abate Fetel ” affected by ultrasound pre-treatment and air drying duration, J. Food Nutr. Res., 52, 239 Lyu, 2017, Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying, Drying Technol., 35, 1887, 10.1080/07373937.2017.1286670 Tylewicz, 2017, Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries, J. Food Eng., 213, 2, 10.1016/j.jfoodeng.2017.04.028 Nowacka, 2014, Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration, Food Chemistry., 144, 18, 10.1016/j.foodchem.2013.05.129 Cvetković, 2009, Chemical composition of dried fruits as a value added ingredient in bakery product, Food Process. Qual. Saf., 36, 15 Patras, 2011, Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity, J. Food Compos. Anal., 24, 250, 10.1016/j.jfca.2010.09.012