Authors:
W. Hajji Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France

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C. Rekik Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis
Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France

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C. Besombes Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France

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S. Bellagha Research Unit PATIO (UR17AGR01), Promoting Tunisian Natural and Agri-Food Heritage Through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, 43, Avenue Charles Nicolle, 1082, Tunis Mahrajène, Tunis

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K. Allaf Laboratory of Engineering Science for Environment (LaSIE), University of La Rochelle, 7356 UMR CNRS, Avenue Michel Crepeau, 17042, La Rochelle Cedex 01, France

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Abstract

Pre-drying prior to freezing may reduce several freezing drawbacks. Nevertheless, drying may cause nutritional quality losses. Instant Controlled Pressure Drop process has been proposed to intensify pre-drying process. This research is dedicated to study the evolution of the main bioactive compounds (total phenolics, flavonoid, and tannins contents) of quince dehydrofrozen fruits. Fresh samples were subjected to air drying at 40 °C and 3 m s−1 air velocity down to a final water content of 0.3 g g−1 db. Pre-dried samples were Instant Controlled Pressure Drop (DIC) treated under different conditions, i.e. saturated steam pressure (P) and treatment time (t), following a 2-factor/5-level Experimental Design. Treated fruits were frozen at –30 °C then were thawed at 20 °C in order to study the impacts of DIC on phenolic compounds. Response Surface Methodology (RSM) confirmed that pressure was the most influencing parameter in terms of polyphenol, flavonoid, and tannins contents. Finally, DIC pre-treatment allowed the improvement of phenolic content retention compared to untreated DIC samples.

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  • Allaf, T. , Mounir, S. , Tomao, V. , and Chemat, F. (2012). Instant controlled pressure drop combined to ultrasounds as innovative extraction process combination: fundamental aspects. Procedia Engineering, 42: 10611078.

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  • Alonzo-Macías, M. , Anaberta, C.-M. , Mounir, S. , Montejano, J.G. , and Allaf, K. (2013). Comparative study of the effects of drying methods on antioxidant activity of dried strawberry (Fragaria Var. Camarosa). Journal of Food Research ISSN 1927-0895, 2(2): 92107.

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  • Hajji, W. , Bellagha, S. , and Allaf, K. (2020). Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit. Journal of Food Measurement and Characterization, 14: 353365.

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  • Hajji, W. , Gliguem, H. , Bellagha, S. , and Allaf, K. (2019). Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits. Drying Technology, 37: 10281043.

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  • Mkaouar, S. , Krichen, F. , Bahloul, N. , Allaf, K. , and Kechaou, N. (2018). Enhancement of bioactive compounds and antioxidant activities of olive (Olea europaea L.) leaf extract by instant controlled pressure drop. Food and Bioprocess Technology, 11: 12221229.

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  • Mounir, S. and Allaf, K. (2017). Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders. Drying Technology, 36(8): 9901005.

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  • Mounir, S. , Besombes, C. , Al-Bitar, N. , and Allaf, K. (2011). Study of instant controlled pressure drop DIC treatment in manufacturing snack and expanded granule powder of apple and onion. Drying Technology, 29: 331341.

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  • Silva, G.V.D. , Machado, B.A.S. , Oliveira, W.P.D. , Silva, C.F.G.D. , Quadros, C.P.D. , Druzian, J.I. , Ferreira, E.D.S. , and Umsza-Guez, M.A. (2020). Effect of drying methods on bioactive compounds and antioxidant capacity in grape skin residues from the new hybrid variety “BRS Magna”. Molecules (Basel, Switzerland), 25(16): 3701.

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  • Téllez-Pérez, C. , Anaberta, C.-M. , Mounir, S. , Montejano, J. G. , Sobolik, V. , and Allaf, K. (2013). Effect of instant controlled pressure drop process coupled to drying and freezing on antioxidant activity of green “Poblano” pepper (Capsicum annuum L.). Food and Nutrition Sciences, 4: 321334.

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  • Zhao, J.-H. , Liu, F. , Pang, X.-L. , Xiao, H.-W. , Wen, X. , and Ni, Y.-Y. (2016). Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.). International Journal of Food Science & Technology, 51: 14411448.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
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Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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