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Magdalena Zielinska - One of the best experts on this subject based on the ideXlab platform.
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effects of freezing convective and microwave vacuum drying on the content of bioactive compounds and color of Cranberries
Lwt - Food Science and Technology, 2019Co-Authors: Magdalena Zielinska, Danuta ZielinskaAbstract:Abstract Effects of convective and cryogenic freezing, convective and microwave-vacuum drying on the drying curves, the content of bioactive compounds and the color of Cranberries were evaluated. Convective and microwave-vacuum drying of Cranberries lasted from 310 to 11700 and from 8.0 to 91.0 min, respectively. The contents of total phenolics (TP), total flavonoids (TF), total monomeric anthocyanins (TMA) and the values of ferric reducing antioxidant power (FRAP) of dried Cranberries were from 14.73 to 27.03 mg GAE/g DM, from 2.54 to 3.75 mg CAE/g DM, from 0.26 to 3.41 mg Cy-3G/g DM, and from 23.11 to 48.36 mg TE/g DM, respectively. Raw Cranberries dried by microwave-vacuum at 300 W were characterized by the highest contents of TP, TF. TMA and FRAP values. The lightness (L*), redness (a*), and yellowness (b*) of dried Cranberries were from 25.9 to 32.2, from 13.6 to 32.6, and from 2.8 to 12.8, respectively. Convectively frozen berries dried by microwave-vacuum drying at 300 W were characterized by the highest lightness and redness, while that dried at 100 W were characterized by the highest yellowness. Microwave-vacuum drying at low microwave powers seems to be good alternative to the convective drying of Cranberries, in terms of phytochemicals and color.
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effect of microwave vacuum ultrasonication and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of Cranberries
Drying Technology, 2018Co-Authors: Magdalena Zielinska, Marek MarkowskiAbstract:ABSTRACTThe objectives of this study were (i) to evaluate moisture loss (ML), solids gain (SG), moisture loss rate (d(ML)/dt), solids gain rate (d(SG)/dt), effective moisture diffusivity (DeM), and effective solids diffusivity (DeS) during osmotic dehydration (OD), ultrasound-assisted osmotic dehydration (UA-OD), and osmotic dehydration of whole Cranberries, preceded by microwave-vacuum pretreatment (MV + OD) or freezing/thawing treatment (F + OD ) and (ii) to use a mathematical model to predict moisture content ML∞ and solids content SG∞ in equilibrium state and the distribution of moisture and sucrose in whole Cranberries during dehydration. Microwave-vacuum and OD treatments produced Cranberries with the highest values of ML and SG (39.7 and 8.4 g 100 g fresh fruit−1, respectively), d(ML)/dt and d(SG)/dt (76.9 and 8.5 h−1, respectively), DeM and DeS (6.1 and 3.7 × 10−10 m2 s−1, respectively). Azuara’s and Peleg’s models adequately described the OD kinetics of whole Cranberries in terms of ML and SG. Th...
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effects of freezing and hot air drying on the physical morphological and thermal properties of Cranberries vaccinium macrocarpon
Food and Bioproducts Processing, 2018Co-Authors: Magdalena Zielinska, Ewa Ropelewska, Piotr ZapotocznyAbstract:Abstract The aim of this study was to evaluate the effects of convectional (F) and cryogenic (N) freezing, as well as convective drying (C) temperatures of 60, 70, 80 and 90 °C on the physical, morphological and thermal properties of Cranberries. Convectional (F) freezing induced considerable texture modification and cell structure disruption, whereas cryogenic (N) freezing led to freeze cracking. Depending on pretreatment and drying conditions, convective drying of whole Cranberries lasted from 5 to 195 h. Freezing significantly increased the rate of moisture removal in the first stage of drying, and it shortened drying time by up to 43%. Convectional freezing combined with hot air drying at a low temperature (60 °C) induced minimal changes in the surface structure of dried samples and produced fruits whose overall appearance was similar to that of unprocessed berries. Cryogenic freezing combined with hot air convective drying contributed to the greatest changes in the properties of Cranberries. An increase in air temperature from 60 to 70, 80 and 90 °C shortened the drying time of Cranberries by up to 69–97%. However, the increase in drying air temperature was accompanied by structural changes in Cranberries.
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The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)
Food and Bioprocess Technology, 2018Co-Authors: Magdalena Zielinska, Danuta Zielinska, Marek MarkowskiAbstract:The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole Cranberries ( Vaccinium macrocarpon ) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried Cranberries, including phenolic content, antioxidant activity and color, was studied, and the quality of samples was compared with freeze dried, microwave-vacuum dried and osmo-microwave-vacuum dried samples. Irrespective of microwave power, the initial pretreatment accelerated mass transfer during osmotic dehydration of Cranberries, and the Weibull model well fitted the experimental data. Final microwave-vacuum drying of Cranberries was a two-stage process involving a relatively long phase with a constant drying rate, followed by a short period with a decreasing drying rate. Microwave-vacuum and osmo-microwave-vacuum drying resulted in similar retention of polyphenols and similar antioxidant activity, both of which were relatively higher than in freeze-dried Cranberries. However, microwave-vacuum pretreatment at low microwave power (100 W) before dehydration also resulted in high retention of phenolic compounds, high antioxidant activity and attractive color, which were consistent with the high content of total anthocyanins and flavonoids. Microwave-vacuum, osmo-microwave-vacuum and osmo-microwave-vacuum drying combined with microwave-vacuum pretreatment at low microwave power (100 W) were the most suitable methods for the production of high-quality dried whole Cranberries.
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thermophysical properties of raw hot air and microwave vacuum dried cranberry fruits vaccinium macrocarpon
Lwt - Food Science and Technology, 2017Co-Authors: Magdalena Zielinska, Ewa Ropelewska, Marek MarkowskiAbstract:Abstract The aim of this study was to compare the thermal properties of cranberry fruits measured with a thermal probe with the values calculated based on the chemical composition of raw, hot air convective dried (HACD, 80 °C) and microwave-vacuum dried (MWVD, microwave power density of 0.75 W g−1, absolute pressure of 4–6 kPa) cranberry fruits. The influence of the drying technique on the thermophysical properties of Cranberries was also evaluated. Dried Cranberries were characterised by lower values of thermal conductivity and specific heat, and higher thermal diffusivity than raw fruits. The measured values were as follows: thermal conductivity - 0.248, 0.066 and 0.054 W m−1·K−1, specific heat - 3509, 2288 and 1922 J kg−1 K−1 for raw, HACD and MWVD Cranberries, respectively. The respective calculated values were as follows: thermal conductivity - 0.231, 0.068 and 0.053 W m−1·K−1, specific heat - 3709, 1922 and 1953 J kg−1 K−1. The measured values of thermal diffusivity were 1.06 × 10−7, 1.08 × 10−7 and 1.23 × 10−7 m2 s−1, whereas the calculated values were 1.22 × 10−7, 1.54 × 10−7 and 1.37 × 10−7 m2 s−1 for raw, HACD and MWVD fruits, respectively.
Edgar Pastene - One of the best experts on this subject based on the ideXlab platform.
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Deleterious Effect of p-Cresol on Human Colonic Epithelial Cells Prevented by Proanthocyanidin-Containing Polyphenol Extracts from Fruits and Proanthocyanidin Bacterial Metabolites
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Ximena Wong, Catalina Carrasco-pozo, Elizabeth Escobar, Paola Navarrete, Franςois Blachier, Mireille Andriamihaja, Annaïg Lan, Daniel Tomé, Maria Jose Cires, Edgar PasteneAbstract:The protective effect of proanthocyanidin-containing polyphenol extracts from apples, avocados, Cranberries, grapes, or proanthocyanidin microbial metabolites was evaluated in colonic epithelial cells exposed to p-cresol, a deleterious compound produced by the colonic microbiota from l-tyrosine. In HT29 Glc−/+ cells, p-cresol significantly increased LDH leakage and decreased ATP contents, whereas in Caco-2 cell monolayers, it significantly decreased the transepithelial electrical resistance and increased the paracellular transport of FITC-dextran. The alterations induced by p-cresol in HT29 Glc−/+ cells were prevented by the extracts from Cranberries and avocados, whereas they became worse by extracts from apples and grapes. The proanthocyanidin bacterial metabolites decreased LDH leakage, ameliorating cell viability without improving intracellular ATP. All of the polyphenol extracts and proanthocyanidin bacterial metabolites prevented the p-cresol-induced alterations of barrier function. These results su...
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Deleterious Effect of p-Cresol on Human Colonic Epithelial Cells Prevented by Proanthocyanidin-Containing Polyphenol Extracts from Fruits and Proanthocyanidin Bacterial Metabolites
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Ximena Wong, Catalina Carrasco-pozo, Elizabeth Escobar, Paola Navarrete, Franςois Blachier, Mireille Andriamihaja, Daniel Tomé, Annaig Lang, Maria Jose Cires, Edgar PasteneAbstract:The protective effect of proanthocyanidin-containing polyphenol extracts from apples, avocados, Cranberries, grapes, or proanthocyanidin microbial metabolites was evaluated in colonic epithelial cells exposed to p-cresol, a deleterious compound produced by the colonic microbiota from L-tyrosine. In HT29 Glc(-/+) cells, p-cresol significantly increased LDH leakage and decreased ATP contents, whereas in Caco-2 cell monolayers, it significantly decreased the transepithelial electrical resistance and increased the paracellular transport of FITC-dextran. The alterations induced by p-cresol in HT29 Glc(-/+) cells were prevented by the extracts from Cranberries and avocados, whereas they became worse by extracts from apples and grapes. The proanthocyanidin bacterial metabolites decreased LDH leakage, ameliorating cell viability without improving intracellular ATP. All of the polyphenol extracts and proanthocyanidin bacterial metabolites prevented the p-cresol-induced alterations of barrier function. These results suggest that proanthocyanidin-containing polyphenol extracts and proanthocyanidin metabolites likely contribute to the protection of the colonic mucosa against the deleterious effects of p-cresol.
Dorota Witrowarajchert - One of the best experts on this subject based on the ideXlab platform.
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ultrasound assisted osmotic dehydration of organic Cranberries vaccinium oxycoccus study on quality parameters evolution during storage
Food Control, 2018Co-Authors: Malgorzata Nowacka, Urszula Tylewicz, Silvia Tappi, Lorenzo Siroli, Rosalba Lanciotti, Santina Romani, Dorota WitrowarajchertAbstract:Abstract Cranberries are appreciated for their high amount of antioxidants such as flavonoids, anthocyanins, phenolic acids, carotenoids and vitamins. However, due to their sour and tart taste they request to be processed into sweeter dried fruits in order to be acceptable for the consumers. The aim of this work was to analyse the effect of ultrasound assisted osmotic dehydration on mass transfer parameters and on quality characteristics during storage of Cranberries. Ultrasound treatment was performed at the frequency of 21 kHz for 30 min in three osmotic solutions - 61.5% sucrose, 30% sucrose with an addition of 0.1% of steviol glycosides and 40% trehalose on cut in half Cranberries. Afterwards, the cranberry samples were subjected to osmotic dehydration process at 40 °C for 72 h. The osmodehydrated samples both with or without ultrasound pre-treatment were collected and stored at 10 °C in climatic chamber in microperforated plastic bags (PLA) for 8 weeks. The weight reduction, dry matter, water activity, colour, and microbiological analysis were performed after 1, 2, 4 and 8 weeks of storage. The obtained results indicated that ultrasound application significantly affected the mass transfer parameters during osmotic treatment, as well as it did the type of osmotic solution used. Thermal analysis showed variations in sugar melting temperature and enthalpy as a result of osmotic treatment and storage. During the storage, lower weight loss and higher lightness were observed in US pre-treated samples. The sample that preserved the best chemico-physical and microbiological characteristics during storage was the one treated with 61.5% sucrose solution, due to its lowest water activity.
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effect of ultrasound treatment during osmotic dehydration on bioactive compounds of Cranberries
Ultrasonics, 2018Co-Authors: Malgorzata Nowacka, Aleksandra Fijalkowska, Magdalena Dadan, Katarzyna Rybak, Artur Wiktor, Dorota WitrowarajchertAbstract:Abstract The aim of the study was to investigate the influence of ultrasound treatment applied in osmotic solution on bioactive compounds, such as vitamin C, polyphenols, anthocyanins and flavonoids content as well as antioxidant activity in Cranberries (Vaccinium oxycoccus). Ultrasound treatment was performed at the frequency of 21 kHz for 30 and 60 min in two osmotic solutions - 61.5% sucrose and 30% sucrose with an addition of 0.1% of steviol glycosides. Before the ultrasound treatment the material was subjected to cutting or blanching. The obtained results indicated that the influence of ultrasound waves on Cranberries depends on a type of bioactive component. The ultrasound treated Cranberries as well as the ones subjected to cutting or blanching enhanced by ultrasound were characterized mainly by a lower content of bioactive compounds.
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influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated Cranberries
Ultrasonics, 2018Co-Authors: Malgorzata Nowacka, Aleksandra Fijalkowska, Magdalena Dadan, Artur Wiktor, Urszula Tylewicz, Marco Dalla Rosa, Dorota WitrowarajchertAbstract:The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of Cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of Cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60min of osmotic treatment and completely lost in the blanched samples.
Arpita Basu - One of the best experts on this subject based on the ideXlab platform.
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Cranberries improve postprandial glucose excursions in type 2 diabetes
Food & Function, 2017Co-Authors: Jeremy Schell, Nancy M Betts, Megan Foster, Hal R Scofield, Arpita BasuAbstract:Recent research supports a favorable role of Cranberries on cardiometabolic health. Postprandial metabolism, especially hyperglycemia, has been shown to be an independent cardiovascular risk and few clinical studies have reported the role of berries in improving postprandial dysmetabolism. We investigated the postprandial effects of dried Cranberries following a high-fat breakfast challenge in obese participants with type 2 diabetes (T2DM), in a randomized crossover trial. Blood draw and vascular measurements were conducted at fasting, 1, 2 and 4 hours (h), following the consumption of a fast-food style high-fat breakfast (70 g fat, 974 kcal) with or without Cranberries (40 g). Analyses of our data (n = 25; BMI (kg m-2) (mean ± s.d.) = 39.5 ± 6.5; age (years) = 56 ± 6) revealed that postprandial increases in glucose were significantly lower in the cranberry vs. control at 2 & 4 h (p < 0.05). No significant differences were noted in insulin, insulin resistance evaluated by homeostasis model assessment, lipid profiles and blood pressure between the cranberry and control groups. Among the biomarkers of inflammation and oxidation, postprandial serum interleukin-18 and malondialdehyde were significantly lower at 4 h, and serum total nitrite was higher at 2 h in the cranberry vs. control group (all p < 0.05). No effects were noted on C-reactive protein or interlukin-6. Overall, dietary Cranberries had notable effects in improving high-fat breakfast induced postprandial glucose and selected biomarkers of inflammation and oxidation in participants with T2DM. These findings provide evidence that adding whole Cranberries to a high-fat meal may improve postprandial blood glucose management and warrant further investigation.
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Cranberries modulate postprandial metabolism in obese participants with type 2 diabetes
The FASEB Journal, 2015Co-Authors: Stacy Morris, Nancy M Betts, Timothy J Lyons, Arpita BasuAbstract:Background: Cranberries have been shown to lower risks of type 2 diabetes, and improve features of the metabolic syndrome, and lower postprandial glucose in a few clinical studies. Purpose: We inve...
Marek Markowski - One of the best experts on this subject based on the ideXlab platform.
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effect of microwave vacuum ultrasonication and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of Cranberries
Drying Technology, 2018Co-Authors: Magdalena Zielinska, Marek MarkowskiAbstract:ABSTRACTThe objectives of this study were (i) to evaluate moisture loss (ML), solids gain (SG), moisture loss rate (d(ML)/dt), solids gain rate (d(SG)/dt), effective moisture diffusivity (DeM), and effective solids diffusivity (DeS) during osmotic dehydration (OD), ultrasound-assisted osmotic dehydration (UA-OD), and osmotic dehydration of whole Cranberries, preceded by microwave-vacuum pretreatment (MV + OD) or freezing/thawing treatment (F + OD ) and (ii) to use a mathematical model to predict moisture content ML∞ and solids content SG∞ in equilibrium state and the distribution of moisture and sucrose in whole Cranberries during dehydration. Microwave-vacuum and OD treatments produced Cranberries with the highest values of ML and SG (39.7 and 8.4 g 100 g fresh fruit−1, respectively), d(ML)/dt and d(SG)/dt (76.9 and 8.5 h−1, respectively), DeM and DeS (6.1 and 3.7 × 10−10 m2 s−1, respectively). Azuara’s and Peleg’s models adequately described the OD kinetics of whole Cranberries in terms of ML and SG. Th...
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The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)
Food and Bioprocess Technology, 2018Co-Authors: Magdalena Zielinska, Danuta Zielinska, Marek MarkowskiAbstract:The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole Cranberries ( Vaccinium macrocarpon ) during hybrid osmotic and microwave-vacuum drying. Additionally, the effect of microwave-vacuum pretreatment and subsequent osmo-microwave-vacuum drying on selected quality indicators of dried Cranberries, including phenolic content, antioxidant activity and color, was studied, and the quality of samples was compared with freeze dried, microwave-vacuum dried and osmo-microwave-vacuum dried samples. Irrespective of microwave power, the initial pretreatment accelerated mass transfer during osmotic dehydration of Cranberries, and the Weibull model well fitted the experimental data. Final microwave-vacuum drying of Cranberries was a two-stage process involving a relatively long phase with a constant drying rate, followed by a short period with a decreasing drying rate. Microwave-vacuum and osmo-microwave-vacuum drying resulted in similar retention of polyphenols and similar antioxidant activity, both of which were relatively higher than in freeze-dried Cranberries. However, microwave-vacuum pretreatment at low microwave power (100 W) before dehydration also resulted in high retention of phenolic compounds, high antioxidant activity and attractive color, which were consistent with the high content of total anthocyanins and flavonoids. Microwave-vacuum, osmo-microwave-vacuum and osmo-microwave-vacuum drying combined with microwave-vacuum pretreatment at low microwave power (100 W) were the most suitable methods for the production of high-quality dried whole Cranberries.
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thermophysical properties of raw hot air and microwave vacuum dried cranberry fruits vaccinium macrocarpon
Lwt - Food Science and Technology, 2017Co-Authors: Magdalena Zielinska, Ewa Ropelewska, Marek MarkowskiAbstract:Abstract The aim of this study was to compare the thermal properties of cranberry fruits measured with a thermal probe with the values calculated based on the chemical composition of raw, hot air convective dried (HACD, 80 °C) and microwave-vacuum dried (MWVD, microwave power density of 0.75 W g−1, absolute pressure of 4–6 kPa) cranberry fruits. The influence of the drying technique on the thermophysical properties of Cranberries was also evaluated. Dried Cranberries were characterised by lower values of thermal conductivity and specific heat, and higher thermal diffusivity than raw fruits. The measured values were as follows: thermal conductivity - 0.248, 0.066 and 0.054 W m−1·K−1, specific heat - 3509, 2288 and 1922 J kg−1 K−1 for raw, HACD and MWVD Cranberries, respectively. The respective calculated values were as follows: thermal conductivity - 0.231, 0.068 and 0.053 W m−1·K−1, specific heat - 3709, 1922 and 1953 J kg−1 K−1. The measured values of thermal diffusivity were 1.06 × 10−7, 1.08 × 10−7 and 1.23 × 10−7 m2 s−1, whereas the calculated values were 1.22 × 10−7, 1.54 × 10−7 and 1.37 × 10−7 m2 s−1 for raw, HACD and MWVD fruits, respectively.