Explosive Puffing Research Articles

Evaluation of mechanical properties, heating rate and radio frequency explosive puffing (RFEP) quality of purple sweet potato under different moisture contents and moisture equilibrium process

The effects of different initial moisture contents (15–55%) and moisture equilibrium process (MEP) on the mechanical properties of the gas-blocking surface layer of purple sweet potato chips and the radio frequency (RF) heating rate, uniformity, and radio frequency explosion puffing (RFEP) quality were discussed in this article. Low-field nuclear magnetic resonance indicated that hot-air pre-drying reduced the amount of free water and caused the transfer of immovable water to bound water. This process was accompanied by an increase in the thickness and elastic modulus of the gas-blocking surface layer, resulting in a significant increase in the RF heating rate and uniformity. Prolonged RF heating time led to a decrease in anthocyanin content. The results demonstrated that the puffing rate initially increased and then decreased with increasing initial moisture content. The puffed sample with an initial moisture content of 45% exhibited the highest puffing rate, crispiness, and porosity. X-ray micro-tomography results reveal that MEP improved the morphology of puffed products, ensuring even distribution of small pores and reducing the presence of hard edges. In conclusion, considering the heating time and anthocyanin retention rate, the initial moisture content ranges from 35% to 45% after MEP was the best pre-treatment.

Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks

The effects of microwave drying (MD), freeze-drying (FD), and microwave+freeze-drying (MD+FD) as pre-drying treatments prior to explosion puffing drying (EPD) on the physical, chemical, and sensory qualities of reduced-fat white cheese (RFWC) snacks were studied. Compared with RFWC snacks produced by MD+EPD and FD+EPD, MD+FD+EPD gave acceptable crispy texture snacks having lower mean pore diameter, lower bulk density, better sensory properties, and more uniform color. In terms of chemical properties, MD+FD+EPD was successful for obtaining RFWC snacks with lower salt content and higher protein content than FD+EPD. RFWC snacks pre-dried up to 60 g/100 g moisture content by MD at 180 W and then pre-dried up to 45 g/100 g moisture content by FD at 20 Pa pressure prior to EPD were the most acceptable product in terms of physical, chemical, textural, and sensory properties.

The effect of explosive puffing process after fermentation on ginsenosides conversion

In this study, explosion puffing was attempted to convert ginsenosides after fermentation. Fermented ginseng was used to measure changes in ingredients including ginsenosides before and after explosive puffing, and changes in radical scavenging capacity and intestinal absorption were evaluated. Explosive puffing process (7.5 and 10 kgf cm−2) after fermentation showed significant changes in the content of major and minor ginsenosides and the radical scavenging activities compared to normal or fermentation ginseng. In the case of ginseng treated with puffing after fermentation, the amount of polyphenols absorbed into the intestine tended to increase significantly compared to normal or fermentation ginseng. In the transmittance of ginsenoside metabolite, explosive puffed ginseng showed a significant increase in transmittance after 3 h compared to normal and fermentation-treated ginseng. These results are expected that ginseng with increased absorption rate by explosive puffing treatment after fermentation will have higher activity than existing ginseng or fermented ginseng.

Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips

In order to obtain pumpkin chips, hot air drying (HAD), freeze-drying (FD), combinations of hot air drying + explosive puffing drying (HAD + EPD) and freeze-drying + explosive puffing drying (FD + EPD) were studied and, the impacts of various methods and conditions (temperature, vacuum pressure and decreased the moisture content level after pre-drying) on the physical, antioxidant and textural properties of pumpkin slices have been examined.The best texture attributes, the highest rehydration ratio (RR), the highest volumetric expansion (VE), and the lowest bulk density were obtained from FD + EPD products. Otherwise, when FD samples were compared with FD + EPD ones, it was clearly seen that higher retention of total phenolic content, antioxidant capacity, total carotenoids and a better color quality were obtained. However, the combination of FD + EPD allows drying at a slightly shorter processing time that is compared to a single FD. FD + EPD products provided the highest crispness when it is compared with HAD + EPD. This fact indicated that the pre-drying method (FD) and the reduction of moisture level had a major impact on textural properties. Consequently, the FD + EPD combination proved that it is a more promising process when it was compared to other drying techniques in order to produce nutritious pumpkin chips.

Chemical and biological properties of puffed Dendrobium officinale extracts: Evaluation of antioxidant and anti-fatigue activities

Abstract Dendrobium officinale (D. officinale, DO) is a traditional medicinal herb used in China. Phytochemicals and its antioxidant activity of puffed dendrobium extract was measured for antioxidant capacity. Physiological mechanism on skeletal muscle was analyzed by blood glucose, lactic acid, glycogen and ATP content and mRNA gene expression. Antioxidant effect of the extract on liver were measured. The extraction yield and phytochemical contents in DO extract were increased by the change of puffing pressure. In addition, antioxidant activities creased after explosive puffing process. DO extract treated with explosive puffing at high dose was significantly prolonged in swimming time. The glycogen content of puffing DO at high dose was significantly different. The expression of the PGC1-α and the level of ATP in PHD was higher. Explosive puffing DO strongly improve fatigue resistance of mice correlated with inhibiting the depletion of glycogen stores, regulating oxidation related enzymes, and modulating the activation of PGC-1α.

Explosively Puffed Ginseng Ameliorates Ionizing Radiation-Induced Injury of Colon by Decreasing Oxidative Stress-Related Apoptotic Cell Execution in Mice.

Although radiation therapy (RT) is a feasible treatment approach for early colorectal cancer, RT is considerably toxic to normal tissues due to the increased reactive oxygen species production, which can induce tissue damage. Ginseng, a natural antioxidant agent, exhibits the protective effects against ionizing radiation (IR)-induced damage in in vitro and in vivo models. The explosive puffing of ginseng has been investigated as a process to improve the efficacy of ginseng due to the resulting physicochemical changes in its functional components. In this study, we provided the evidence for promotion in the beneficial role of puffed ginseng extract (PGE) and associated mechanisms of action, in comparison with white ginseng extract (WGE), against IR-induced colorectal injury, using in vivo study on a mouse model. To study the role of PGE in preventing IR-induced damage, we examined colorectal injury and apoptotic changes in mice exposed to 137Cs at 8 Gy. High-performance liquid chromatography analysis showed that PGE had an increased total ginsenoside concentration with new generation of Rg3, Rg5, and Rk1, compared with the concentrations in WGE. Administering PGE, but not WGE, significantly ameliorated IR-induced colorectal cell death through negative regulation of apoptotic signaling pathways. These antiapoptotic effects of PGE were linked to the capacity to suppress the p53-mediated DNA damage response and NF-κB-mediated apoptotic signaling. Moreover, IR-induced oxidative stress in the colorectal epithelium was markedly reduced by PGE administration. Collectively, this study establishes a mechanism of action by which PGE counteracts IR-induced colorectal injury as a novel radioprotective agent.

Explosive disintegration of two-component droplets in a gas flow at its turbulization

The experimental results shown that the mode of droplet disintegration dominates in the laminar flow, and the intensive fragmentation is prevalent in the turbulent flow during almost the entire time of heating. Typical dependences of the time of droplet heatup before disintegration or fragmentation on the temperature, flow rate, structure and regime (laminar and turbulent) are established. The studies are conducted with heated air and flue gases to ensure the application of the research results in the technology of thermal and flame cleaning of liquids from irregular impurities. It is shown that in the flow of combustion products the droplet disintegration occurs 15-20% faster than in the air-flow. In this case, the explosive puffing is more often realized. At high-temperatures (more than 400?C) the characteristics of the explosive droplet disintegration in the studied flows are almost identical (differences in disintegration times do not exceed 5% at different flow turbulization). At lower temperatures, the disintegration times differ 3-4 times for the range Re = 2200-3400. In this case, the more Reynolds number is, the more intense is the fragmentation of two-component droplets throughout the heating time. Due to explosive disintegration of intensely evaporating two-component droplets the growth of the relative area of evaporation was 10-25 times.

Effects of explosive puffing process on the reduction of ochratoxin A in rice and oats

Ochratoxin A (OTA) represents one of the most widespread mycotoxins in agricultural commodities in the world and is considered as a possible human carcinogen with its potent nephrotoxicity. Since OTA is stable under most food processing conditions, it has been detected in a variety of cereal grains and their processed products. We investigated the effect of explosive puffing process on the reduction of OTA in rice and oats. Moisture content of rice and oat grains were adjusted to 15% (wet weight basis, wb) and OTA was spiked at 100 μg/kg. Then the grains were processed by explosive puffing at 0.5, 0.7, and 0.9 MPa. The moisture content of puffed rice and oat snacks were in the ranges of 5–8% wb and 6–10% wb, respectively, and the moisture content in the puffed products were decreased with increasing pressure. In addition, decreased bulk density and increased degree of redness (a) were observed with increased explosive puffing pressure. The reduction of OTA concentration in puffed rice and oats were decreased with increasing explosive puffing pressures in the ranges of 15–28% and 38–52%, respectively. These results suggest that OTA in rice and oat may be reduced significantly by explosive puffing process, which can be applied to commercial production of cereal-based snack foods.

Preparation of chitin with puffing pretreatment

Explosive puffing and microwave puffing were used in crab shell pretreatment to produce porous structures. The pretreatment is expected to increase the reaction rate of chitin purification, reduce the reaction time, conserve energy and avoid adulteration. These pretreatments also help to create a green and environmentally friendly chitin purification process. The crab shells had endocuticles with ribbon-like tubules which became filamentous when subjected to explosive puffing at 4 and 14 kg/cm2 (EP4 and EP14). Furthermore, the ribbon-like tubules became more fragmented and the distance between the Bouligand layers increased as the puffing pressure increased. The reaction rate constant (k) of calcium removal, magnesium removal and deproteinization increased from 0.0641, 0.0483 and 0.0688 min−1 in the untreated group to 0.0843, 0.0694 and 0.1514 min−1 in EP14, respectively. However, the structure of crab shell puffed by microwave (1500 W) displayed insignificant changes compared to the untreated group. Moreover, the k values of demineralization and deproteinization were also less than the untreated group. The crystallinity and chemical structure of the chitin prepared from the puffed crab shell were insignificantly different from the untreated group. The reaction times for demineralization and deproteinization in EP4 and EP14 were shorter than in the untreated group: there was a reduction of 24.5 and 15.8% in EP4 and 25.5 and 21.4% in EP14, respectively. Compared to the untreated group, EP4 and EP14 conserved energy of 1903 and 2574 kJ, respectively.

Effect of explosion-puffed coffee on locomotor activity and behavioral patterns in Drosophila melanogaster

We hypothesized that the administration of explosion-puffed coffee, containing γ-aminobutyric acid (GABA) and 5-hydroxytryptophan (5-HTP), would be associated with a reduction of the caffeine effect on sleep behavior and behavioral patterns, which was investigated in a Drosophila model. The effects of feeding roasted coffee beans (RB), explosion-puffed coffee beans puffed at 0.75MPa and 0.9MPa (PB 7.5 and PB 9.0, respectively), or decaffeinated coffee beans (DeRB) on locomotor activity and behavioral patterns of Drosophila was analyzed. In the decreasing order, the total chlorogenic acid (caffeoylquinic acids, CQA) content was PB 7.5>PB 9.0>RB. PB content analysis showed high levels of GABA and 5-HTP, compared with that of RB, which corresponded with the sleep-wake behavior of Drosophila. The RB and PB (PB 7.5 and PB 9.0) groups were not significantly different with respect to an activity count during the subjective night and day period compared with the normal controls. Sleep bout numbers of the normal, PB, and DeRB groups showed significant differences as compared with the caffeine and RB groups (p<0.05). The PB and DePB groups showed a significantly increased transcript levels for the GABA receptors compared to the caffeine group. The caffeine and RB groups displayed better climbing ability than the other groups, covering an average distance 6cm in the related test; the average distance covered by the normal, PB 7.5, and DeRB groups was <4cm. The normal and DeRB groups showed similar behavior patterns with respect to total distance, velocity, moving, not moving, and meander. However, the PB 7.5 group significantly regulated not moving and meander of flies compared to flies receiving only caffeine and RB. Suppression of the stimulating effect of caffeine by explosion-puffed coffee administration was indicated in the above results, which can be attributed to the increased content of GABA and 5-HTP with explosive puffing process carried out at 0.75MPa. Results of the underlying mechanism of the behavioral change patterns of explosive puffed with or without caffeine in Drosophila models, transcript level for the Dop1-R1 receptor in caffeine group was significantly higher than normal, PB, and DePB groups. Flies exposed to the caffeine had significantly decreased transcript levels for the GABA receptors. PB 7.5 and DePB showed higher level of GABA content than RB.

Comparison of the antioxidant activities of roasted and explosive puffed coffees

SummaryWe investigated the explosive process effect on antioxidant activities of coffee bean. The total polyphenol contents of powdered extract of explosive puffing coffee bean at 0.75 MPa (PEP 7.5) and powdered extract of explosive puffing coffee bean at 0.9 MPa (PEP 9.0) were at a significantly higher than that of the powdered extract of roasting coffee bean (PER) (P &lt; 0.05). PEP 7.5 showed the highest levels of 3‐CQA (86.23 μg mg−1), 4‐CQA (43.71 μg mg−1), and 5‐CQA (31.66 μg mg−1), and PEP 9.0 had also similar levels of chlorogenic acids, with 3‐CQA (77.99 μg mg−1), 4‐CQA (43.71 μg mg−1), and 5‐CQA (30.32 μg mg−1). PEP 7.5 and PEP 9.0 showed relatively higher antioxidant capacities in DPPH, ABTS, taurine, FRAP, and β‐carotene/linoleic acid assays. PEPs partly recovered the HepG2 cell damage induced by t‐BOOH. These results suggest that puffed coffee has beneficial health effects, and could be used for the development of novel processed coffee products.

Fuji Apple Physicochemical Properties and their Effects on Explosive Puffing Products Quality

Physicochemical properties of apple have important effects on explosive puffing products quality. Five Fuji apple samples at different picking time were selected. Physicochemical properties of fresh apple, including crude fiber, starch, pectin, total sugar and protein, were analyzed. Starch, pectin and total sugar content’s effects on puffing products crispness and puffing degree were investigated after anti-browning and explosive puffing were executed. When starch content gradually increased from 1.68mg/g(FW) to 25.42 mg/g(FW), puffing degree and crispness gradually decreased. When pectin content gradually increased from 4.82mg/g(FW) to 12.42 mg/g(FW), puffing degree and crispness gradually decreased too. But when total sugar content gradually increased from 108.2mg/g(FW) to 139.4mg/g(FW), puffing degree and crispness gradually increased.

Modification of isoflavones by processing and photosensitization in model and food systems

Isoflavones are major phenolic compounds found in soybeans and soy-based foods. Healthbeneficial functions of soy foods are closely associated with these phytoestrogenic compounds. Twelve chemical forms of isoflavones are found in soybeans including three aglycones (genistein, daidzein, and glycitein), and their corresponding conjugated β-glucosides, 6″-O-acetyl-β- glucosides, or 6″-O-malonyl-β-glucosides. Distributions of isoflavones in soy foods are dependent on the processing conditions especially the applied thermal energy and moisture contents. Conventional thermal treatment with high moisture and at temperature lower than 100, such as boiling and cooking, transforms 6″-O-malonyl-β-derivatives into β-glucosides via intra-conversion. Dry heat treatment with limited moisture contents such as frying, toasting, baking, explosive puffing, and roasting process increases the formation of 6″-O-acetyl-β-derivatives of isoflavones through decarboxylation from 6″-O-malonyl-β-derivatives. Fermentation with microorganisms or natural products containing high β-glucosidase activity can produce aglycones from β-glucosides in soy foods. New isoflavone metabolites such as 6″-O-succinyl daidzin and 6″-O-succinyl genistin are found in soy-fermented foods with Bacillus species. Major precursors for the generation of these succinyl isoflavones in Bacillus-fermented soy foods are β-glucosides rather than aglycones. Riboflavin photosensitization can decrease the stability of isoflavones greatly in model systems and soymilk, which implies that isoflavones in soy foods require proper protection from light exposure to maintain its functional properties in foods. This review was aimed to provide comprehensive understanding on the transformation of isoflavones in soy foods treated with diverse processing methods including thermal treatments, fermentation using natural compounds, microorganisms, and photosensitization.

Monitoring of Chemical Changes in Explosively Puffed Ginsengvand the Optimization of Puffing Conditions

Response surface methodology was used to predict the optimum conditions of explosive puffing process for ginseng. A central composite design was used to monitor the effect of moisture content and puffing pressure on dependent variables such as functional compounds (extract yield, crude saponin, acidic polysaccharide, and total phenolic content) and sensory properties. Correlation coefficients <TEX>$(R^2)$</TEX> of models for crude saponin, acidic polysaccharide, and total phenolic content were 0.9176 (p<0.05), 0.9494 (p<0.05), and 0.9878 (p<0.001), respectively. Functional compounds increased with decreasing moisture content and increasing puffing pressure. Overall palatability was high at 15-20% moisture content and 98-294 kPa of puffing pressure. On the basis of superimposed contour maps for functional compounds and overall palatability of puffed ginseng, the optimum ranges of puffing conditions were 10-17% moisture content and 294-392 kPa puffing pressure.

Increases of 2‐Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process

The explosive puffing process may provide characteristic physicochemical properties in red ginseng. The effects of explosive puffing on the changes of volatiles in red ginseng were investigated using headspace-solid phase microextraction (HS-SPME)-gas chromatograph (GC) with a mass selective detector (MS). Formation of porous structures and smaller pieces were clearly observed on the surface of puffed red ginseng by scanning electron microscopy. Total volatiles in puffed red ginseng increased by 87% compared to those in red ginseng. Hexanal, Delta-selinene, and beta-panasinsene were major volatiles in red ginseng, whereas aristolene, beta-panasinsene, and calarene were main volatiles in puffed red ginseng. Puffing process decreased volatiles from lipid oxidation including aldehydes, ketones, and 2-pentylfuran and increased terpenoids in red ginseng. Selective ion monitoring (SIM) mode for GC/MS results showed that 2-furanmethanol and maltol were present at the concentrations of 0.20% and 0.24%, respectively, in red ginseng and 5.86% and 3.99%, respectively, in puffed red ginseng. The explosive puffing process increased 2-furanmethanol and maltol in puffed red ginseng significantly (P < 0.05) with the changes of microstructures.

Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans

Distributions of isoflavones in soybeans treated with oven-drying, roasting, or explosive puffing were analysed using high-performance liquid chromatography (HPLC). As oven-drying time increased from 0 to 120 min at 100 °C, concentration (μmol/g) of malonyl derivatives of isoflavones decreased and β-glucosides increased significantly with over 0.99 coefficient of determination ( R 2) ( P < 0.05). Roasting at 200 °C for 7, 14, and 21 min and explosive puffing at 490, 588, and 686 kPa decreased malonyl derivatives significantly and increased acetyl-β-glucosides and β-glucosides significantly ( P < 0.05). Total isoflavones (TI) in 21 min roasted and 686 kPa puffed soybeans decreased by 25.46% and 10.42%, respectively, while TI in 120 min oven-dried soybeans was not significantly different ( P > 0.05) compared to untreated samples. Regression analysis showed that malonyl-β-genistin had higher slopes of decreases (μmol/g/min) than malonyl-β-daidzin in oven-dried soybeans. This is the first report on the effects of explosive puffing and the changes of isoflavone profiles in soybeans.

Development of quick‐cooking dehydrated pulses by high temperature short time pneumatic drying

SummaryQuick‐cooking dehydrated pulses were made from husked split grains of red gram, black gram and Bengal gram using high temperature short time (HTST) pneumatic drying technique wherein porosity was brought about in the dried pulses by exposure of the cooked grains initially to air at a high temperature (170–200°C) for a short duration (4–6 min) in a laboratory model HTST pneumatic drier followed by finish drying at a lower temperature (60–70°C) in a conventional tray or fluidized bed drier. Optimum temperature and time for the HTST drying of the grains were worked out and the HTST dried products were evaluated with respect to their drying behaviour, rehydration characteristics and shelf stability vis‐a‐vis the conventional hot air dried products.Considerable reduction in drying and rehydration times could be achieved by the HTST process. The increase in porosity achieved and the HTST treatment did not adversely affect the shelf stability of the grains to any measurable extent.The technique involves simple equipment and less capital investment as compared to other methods of drying, such as explosive puffing, achieving the same objective. It is amenable to continuous processing as the time of high temperature drying is very short.