Peleg Model Research Articles

Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba

Legumes are an affordable source of vegetable protein, fiber, and vitamins, and due to their high nutritional and biological value, they are widely used in the nutrition of various categories of consumers. The main methods of processing legumes include hydromechanical and hydrothermal treatment, which is aimed at achieving culinary readiness of boiled legumes. Studying the parameters of the specified technological process for the accumulation of dry substances in aquafaba could make it possible to influence the composition and properties of this liquid, which would provide opportunities for its use in the food industry. The influence of hydrothermal processing of leguminous grains on the accumulation of dry matter in aquafaba, as well as the kinetics of moisture content of various types of leguminous grains, have been experimentally investigated, which made it possible to determine the rational parameters of hydromechanical and hydrothermal processing of chickpeas, beans, peas, lentils, with the preparation of boiled leguminous grains and aquafaba. It was determined that during hydromechanical processing intensive moisture absorption occurs in the first hours and reaches up to 80 % of the initial mass, after which the intensity of water absorption decreases somewhat. Rational technological parameters of hydrothermal processing of leguminous grains by two methods, basic (cooking at a temperature of 99±1 °С) and under pressure (cooking in a pressure cooker at a temperature of 120±1 °С) were established in the relationship "achieving the readiness of legumes – the content of dry substances in aquafaba". The use of the above-mentioned techniques for hydrothermal processing of leguminous grains make it possible to obtain the content of dry substances in aquafaba in the range of 2.8–4.8 % for cooking by the main technique and 3.9–7.0 % under pressure cooking conditions. To understand the processes regarding the influence of hydrothermal processing of legume grains on the accumulation of dry substances, the Peleg model was used. The experimental data could be used to substantiate parameters for the technological process to produce foods based on legumes

Comparative examination of leaching kinetics of soluble solids and effluent characteristics in different soaking processes of paddy parboiling

ABSTRACT Paddy was soaked with up to 30% moisture, and hot water soaking (35, 40, 45, 50, 55, 60 °C) was compared to cold soaking (CS) and submerged aerated soaking (SAS) in terms of the parameters of the paddy grain and the effluent. The investigation demonstrated that hot water soaking yielded the highest total solids (TS) (1.946 ± 0.045 g/L), total dissolved solids (TDS) (1.724 ± 0.013 g/L), and electrical conductivity (EC) (2.651 ± 0.039 mS/cm) values. Elevated dissolved oxygen (DO) (3.72 ± 0.04 mg/L) was observed in the hot water soaking (60 °C) due to the reduction of soaking duration of up to 2 h. By contrast, the SAS maintained a nearly neutral pH (7.35 ± 0.01) and lower turbidity (510.0 ± 1.4 NTU) level compared to the hot water soaking process. The leaching rates and moisture absorption were computed using pseudo-second-order leaching kinetics and Peleg model absorption kinetics, and a higher leaching rate (0.081 g/L min) was detected at 60 °C. The SAS produced higher efficiency with less resource consumption and an environmentally advantageous approach by reducing effluent strength and maintaining total solids in paddy grains. The new knowledge created by the comprehensive evaluation CS, SAS, and hot water soaking of paddy parboiling using leaching models and paddy hydration adds new insights to the development of efficient paddy parboiling methods.

Exploring solution composition and vacuum pulse effects in the osmotic processing of sole (Paralichthys sp.) fillets

The study investigates the osmotic dehydration (OD) of sole fillets and its mass transfer kinetics. Brine (S10), brine+sucrose (S10Az), and brine+sucrose+acetic acid (S10AA) solutions were used, with treatments conducted under atmospheric pressure (control) and with vacuum impregnation pulses (VI) for 7 hours. A positive mass change was observed over time in S10 and S10Az, leading to increased processing yields, while a decreasing trend was noted in S10AA. VI had a significant effect on NaCl content in S10AA, resulting in a 45 % processing time reduction. The Peleg model accurately fitted the solutes content dynamics, suggesting that VI shortens the time it takes to reach equilibrium for NaCl and sucrose. Product texture characteristics were affected by the solution composition, with increased hardness in S10AA, but not by VI treatment. These findings enhance the understanding of fish pre-treatment operational variables and suggest the VI potential for streamlining processes in the fish industry.

Characterization and Hygroscopic Behavior of Mentha crispa Powder Obtained by Foam-Mat Drying

Objective: Characterize and determine the hygroscopic behavior of Mentha crispa powder by obtaining adsorption isotherms and fitting nonlinear regression mathematical models. Theoretical Framework: Mentha crispa is an economically important species in the industry that, due to its perishability, is subjected to drying to increase its shelf life. Hygroscopicity is linked to physical, chemical and microbiological stability and it is necessary to understand its behavior to enable the use of biological products in regions with different climatic characteristics. Method: The powder was characterized according to water content, yield, water solubility index, pH, soluble solids, particle size and color. The adsorption isotherms were obtained by the indirect static method at a temperature of 25 °C. The BET, linear BET, Chung and Pfost, GAB, Halsey, Henderson, Langmuir, Oswin and modified Peleg models were adjusted to the experimental data. Results and Discussion: The results obtained revealed that the increase in drying temperature caused a darkening and degradation of the green hue of the powder. The powder isotherms presented type III behavior, with a sigmoidal shape common to food products. The Oswin and Henderson models are the ones that best represent the adsorption isotherms of Mentha crispa powders under the conditions studied. Research Implications: The research contributes to the literature with practical information on the hygroscopic behavior of the material. Originality/Value: Highlights the importance of adjusting nonlinear regression models to the adsorption isotherms of biological products. The models help to predict the behavior of a material during storage, informing the water content under a given environmental condition.

Effect of temperature on moisture sorption isotherm characteristics of Thai jasmine paddy (Khao Dawk Mali 105)

Mathematical models of moisture sorption isotherms were evaluated to assess their suitability for long grain paddy (Khao Dawk Mali 105) across various temperature ranges. Paddy samples were placed in sealed containers with relative humidity controlled, ranging from 5.32% to 84.34%, and temperatures maintained from 25 to 70 °C, until equilibrium between the samples and the container's atmosphere was reached. Results showed that for both desorption and adsorption isotherms, equilibrium moisture content (EMC) decreases with an increase in temperature at constant water activity. However, at constant temperature, when water activity increases, EMC also increases. Additionally, the sorption isotherms exhibit a hysteresis effect. At 25 °C, the Henderson model proved to be the most suitable. At 40 °C, the Chung and Pfost model was best suited for adsorption, while the Henderson model was optimal for desorption. At 60 °C, the Peleg model was the most appropriate for adsorption, and the Henderson model remained the most suitable for desorption. At 70 °C, the Peleg model was the most suitable for both adsorption and desorption. The application of mathematical modeling to predict the EMC of jasmine rice at various temperature and relative humidity levels is crucial for efficient storage and processing planning within the rice export industry.

Low-moisture extruded mung bean protein isolate and wheat gluten: Structure, techno-functional characteristics and establishment of rehydration kinetics of the products

Low-moisture extruded products provide excellent shelf-life and stability, making the exploration of new formulations with various proteins highly valuable. This study prepared and compared products with different ratios of mung bean protein isolate (MPI) to wheat gluten (WG) (10:0, 9:1, 8:2, 7:3, 6:4, and 5:5). Results showed significant improvements (P < 0.05) in L∗-value and product quality with increasing WG ratios, peaking at an MPI/WG ratio of 7:3. Increased WG also enhanced protein cross-linking aggregation, as evidenced by changes in particle size, secondary structure, and fluorescence spectra. However, excessive WG (MPI/WG = 6:4) adversely affected product structure and techno-functional characteristics. Rehydration kinetics were best described by the Peleg model, with rehydrated products showing decreased hardness (291.25 N) and chewiness (227.45 N), but increased tensile resistance (P < 0.05). Eleven quadratic polynomial equations were developed to predict color and techno-functional characteristics based on WG percentage (0–50%). The findings provide a theoretical basis for expanding the application of MPI in new low-moisture extruded products.

Impact of pressure and temperature on the hydration resistance of rice

Crop soaking, a hydration process driven by diffusion, is essential for applications such as milling and germination. This study investigated the moisture absorption of rice kernels during soaking, considering factors like pressure and temperature. The experimental data were analyzed using the Peleg model to understand hydration kinetics, revealing a strong correlation between empirical and regression data, with determination coefficients mostly exceeding 0.99. The study also assessed soaking hydration resistance, identifying contributions from various rice layers, including the husk and bran. Moisture content increased gradually with soaking time, with higher temperatures enhancing absorption. Under normal pressure, white rice absorbed water faster than paddy and brown rice, with brown rice exhibiting higher hydration resistance. Interestingly, paddy rice soaked faster than brown rice under certain conditions due to the air layer between husk and bran, which was eliminated under vacuum or higher temperatures, though the water replacing the air remained unabsorbed. This study aggregated hydration resistance from each kernel to determine layer resistance and specific diffusivity of husk and bran.

Optimizing the Extraction of Bioactive Compounds (Polyphenols, Lipids, and Alpha-Tocopherol) from Almond Okara to Unlock Its Potential as Functional Food.

Almond okara, a by-product of almond milk production, is rich in bioactive components, such as polyphenols, lipids, and alpha-tocopherol, making it a valuable functional food ingredient. This work aimed to investigate its composition while exploring two main aspects: (i) the impact of extraction time, solid-to-solvent ratio, ethanol concentration, and temperature on polyphenol recovery, and (ii) the quantification of okara's triglycerides (TG) and alpha-tocopherol contents. The polyphenols' optimal extraction conditions were 90 min, a 1:30 solid-to-solvent ratio (w/v), 50% ethanol, and 60 °C. These conditions achieved a total polyphenol yield of 523 mg GAE, tannin yield of 340 mg GAE, total flavonoid yield of 548 mg CE, and a total antioxidant capacity of 779 mg AAE per 100 g dry okara. The Peleg model effectively described the extraction kinetics. Additionally, TG levels, quantified by UHE/LPSFC-APCI-MS, in okara were comparable to those in almonds, and alpha-tocopherol levels, quantified by LC-UV, were 14,400 µg/100 g in almonds and 15,600 µg/100 g in okara. These findings highlight the potential of okara as a valuable resource, with a straightforward, scalable, and cost-effective solid-liquid extraction (SLE) method for polyphenols and a supercritical fluid extraction method for TG, for use in the functional food, nutraceutical, and cosmetic industries.

Structural evolution in desalting Merluccius hubbsi fillets: comparative analysis of varied salting techniques

SummaryThis study investigates the reversible and irreversible structural changes in proteins induced by different salting methods (brining, mixed salting, and dry salting) during the desalting process of Merluccius hubbsi fillets. We focused on mass changes, water content, and NaCl content, employing mathematical models for kinetic analysis and sorption isotherms. Image analysis was utilised to examine tissue microstructure and texture profile analysis assessed the mechanical properties. Our results indicate that salting methods significantly influence mass changes and yield during desalting. Specifically, brining led to the highest weight gain due to controlled salt absorption and enhanced water retention. The Peleg model accurately described NaCl and water content dynamics during desalting. Microscopic analysis revealed substantial structural alterations, while mechanical properties showed significant differences; dry and mixed salting methods caused notable tissue damage and protein denaturation. These findings provide valuable insights for enhancing salting processes and improving the quality of desalted seafood products.

Comparative Modelling, Sensitivity Analysis and Thermodynamics Study of the Adsorption Characteristics of Dried Nauclea latifolia Medicinal Leaves

The adsorption characteristics of Nauclea latifolia medicinal leaves were examined across selected temperatures (30–50°C) and water activity levels (0.044–0.900) to assess its storage stability. Both univariate semi-empirical and multivariate statistical models were comparatively employed to represent and predict the observed adsorption characteristics. Additionally, sensitivity analysis was conducted to evaluate the dependence of the adsorption characteristics (that is, equilibrium moisture content (EMC (g/g d.b.)) on temperature and water activity storage factors. The net isosteric heat and entropy of adsorption were also determined alongside compensation theory values. The results indicated that EMC decreased with increasing temperature and increased with rising water activity. The minimum and maximum EMC values of 0.015 and 0.221 g/g d.b. were observed at 50°C. The safe moisture content for storing dried Nauclea latifolia medicinal leaves was 12.6 (g/g d.b.) at 30 to 40 °C and 9 (g/g d.b.) at 50°C. Amongst the models tested, the Peleg model demonstrated best performance, with its R² values ranging from 0.9897 to 0.994 and RMSE values between 0.0039 and 0.0129. Sensitivity analysis revealed that EMC is more sensitive to water activity than to temperature. The net isosteric heat and entropy of adsorption decreased with increasing EMC, indicating that the process was enthalpy-driven. In conclusion, the findings underscore the importance of environmental management in maintaining the storage properties of Nauclea latifolia medicinal leaves. The results of the models are useful in guiding the optimal storage conditions and the design of tailored storage facilities for Nauclea latifolia medicinal leaves.

Biodegradable films from soyhull cellulosic residue with UV protection and antioxidant properties improve the shelf-life of post-harvested raspberries

Post-harvest loss of fruits and vegetables, and health risks and environmental impact of current plastic packaging warrant new biodegradable packaging. To this end, cellulosic residue from agricultural processing byproducts is suitable due to its renewability and sustainability. Herein, soyhulls cellulosic residue was extracted, solubilized in ZnCl2 solution, and crosslinked with calcium ions and glycerol to prepare biodegradable films. The film combination was optimized using Box Behnken Design and film properties were characterized. The optimized film is translucent and exhibits tensile strength, elongation at break, water vapor permeability, hydrophobicity, and IC50 of 6.3 ± 0.6 MPa, 30.2 ± 0.9%, 0.9 ± 0.3 × 10−10 gm−1 s−1 Pa−1, 72.6°, and 0.11 ± 0.1 g/mL, respectively. The water absorption kinetics follow the Peleg model and biodegrade within 25 days at 24% soil moisture. The film extends the shelf life of raspberries by 6 more days compared to polystyrene film. Overall, the value-added soyhull cellulosic films are advantageous in minimizing post-harvest loss and plastic-related issues, emphasizing the principles of the circular bioeconomy.

Suitable Model for Rehydration of Dried Red Beets: Effect of Solid-to-Liquid Ratio on Rehydration Characteristics

Rehydration of food products was carried out in various amounts of liquid. The effects of the solid-to-liquid ratio on rehydration characteristics of dried red beets were investigated. Six values of the solid-to-liquid ratio (1:20, 1:15, 1:10, 1:5, 1:3, and 1:1) were taken into consideration. Red beets cubes (10 mm) were dried in a forced convection (2 m/s; 60 °C) and then rehydrated in distilled water at a temperature of 20 °C. The kinetics of mass gain, dry matter loss, water gain, moisture content increase, and volume increase were modeled using the empirical Peleg model which parameters have physical meanings. Equations were formulated to make the Peleg model parameters dependent on the solid-to-liquid ratio. The obtained results indicated that the amount of rehydrating water influenced the values of the model parameters and the course of dried red beets rehydration and helped explain the rehydration kinetics. The Peleg model can be recommended for describing the kinetics of mass gain (R2 = 0.9662–0.9895), dry matter loss (R2 = 0.7042–0.9881), water gain (R2 = 0.9732–0.9913), moisture content increase (R2 = 0.9770–0.9929), and volume increase (R2 = 0.9374–0.9847) during the rehydration of dried red beet cubes at all considered values of the solid-to-liquid ratio.

Identification of water transitions using a combination of moisture sorption characteristics and dielectric properties of different parts of jasmine rice (Oryza sativa).

In this work, water transition points (first transition: monolayer-multilayer water; and second transition: multilayer-free and solvent water) of different parts of jasmine rice including white rice, brown rice and bran were identified through the integration of sorption isotherm and dielectric properties data. Desorption isotherm data were fitted to four established models to select the optimal model for describing the sorption behaviors. Then, dielectric properties such as dielectric constant (ε') and dielectric loss factor (ε″) were measured across various moisture content levels within the frequency range of 200-20 000 MHz. A type III isotherm was observed for all samples and the Peleg model was the best fit with the experimental data. Monolayer moisture content of the samples, estimated using the GAB model, ranged from 3.25% to 4.17% dry basis. For dielectric properties, frequency and moisture dependencies were evident for all sample types. Moreover, the sorption isotherm models effectively described the relationship between water activity (aw) and dielectric properties as reflected by their goodness of fit, and their strong correlation through principal component analysis and Pearson's correlation results. The first water transition occurs at aw values of 0.11, 0.12, and 0.22, while the second transition appears at aw values of 0.9, 0.9 and 0.75-0.85 for white rice, brown rice and bran, respectively. This knowledge will be useful for food processors, providing insights into the optimization of food processing and storage conditions to extend food products' shelf life. © 2024 Society of Chemical Industry.

Ultrasound‐assisted extraction of yerba mate leaves for the development of active additives in sports nutrition products

AbstractThis study aimed to develop yerba mate extracts (YME, Ilex paraguariensis) as active ingredients for a UVC‐light‐preserved (892 mJ/cm2; 50°C) sports drink (SD) and the sports gel derived from it (SG). Aqueous ultrasound‐assisted extractions (US; 20 KHz, 750 W) of yerba mate leaves were performed at varying temperatures (T: 20, 40, and 50 °C) and acoustic energy densities (AED: 0, .11, and .23 W/mL). Total polyphenol (TPC) extraction kinetics were characterized using the Spiro and Jago, Linares, and Peleg models. The Spiro and Jago model accurately described the extraction kinetic curves. An empirical correlation was found between its rate constant and the variables T and AED, reaching its maximum value at 50°C–.23 W/mL, with no further TPC extraction beyond 4 minutes (4.20 g GAE/L). For comparison purposes, the conditions 20°C/.23 W/mL/7 min (3.33 g GAE/L) and 100°C/0 W/mL/5 min (control) were also structurally and physiochemically compared. During the extraction, intraparticle diffusion was one of the major mechanisms limiting the extraction rate. With AED and T, the intraparticle coefficient increased significantly. The US‐assisted process generated extracts with greater wettability, hygroscopicity, more natural color, and similar content of relevant xanthin alkaloids and polyphenols, compared to the control. SEM micrographs revealed that the US‐assisted extract's porosity increased with AED and T. The UV‐C processing of SD was successfully validated through microbial challenge assays. YME (20°C/.23 W/mL/7 min) addition turned SD and SG greener and raised their flavonoid content (SD: 5.2‐fold and SG: 19.6‐fold) and TPC (SD: 5.5‐fold and SG: 5.3‐fold). The DPPH and ABTS total antioxidant activity for SD and SG increased by 3.1–3.4‐fold and 16.8–57.9‐fold, respectively. SD‐YM and SG‐YM were well‐accepted and described in a consumer field test. The developed YMEs can be a natural source of xanthine alkaloids and polyphenols, thereby replacing the synthetic additives typically employed in sports nutrition products.Practical applicationsThe growing consumer belief in natural extracts' ability to promote health and wellness is driving the global market for botanical extracts. Yerba mate (Ilex paraguariensis St Hill) is a healthier alternative to coffee and tea, with higher antioxidant capacity and proven health benefits. The proposed extraction method eliminates the need for high temperature and prolonged treatments, preserving the nutritional value of yerba mate leaves. Furthermore, it eliminates waste generation, perfectly aligning with sustainable practices. The optimized US‐assisted extraction resulted in high‐quality physicochemical extracts with significant functional activity. Amateur athletes are increasingly looking for products to enhance their performance that are both natural and effective. In this context, the developed extracts can serve as natural additives for sports nutrition products, which typically include synthetic caffeine and other compounds aimed at enhancing alertness, arousal, and energy.

Physicochemical properties and water migrations in freeze-dried rice noodles during rehydration: Effects of raising agent addition and water state variation

Rapid rehydration is a critical factor to consider when evaluating the quality of instant noodles. In this study, freeze-dried rice noodles (FDRNs) were prepared by incorporating varying mass ratios (0.5–2.0 g/100g) of raising agents (RA). The influence of the RA on the physicochemical properties, water migration dynamics, and rehydration process of the FDRNs was investigated in this paper. The DMA results indicated that adding RA altered mechanical modulus and thermal temperatures in FDRNs. The morphological analysis of SEM revealed that the porous structure of FDRNs was enhanced when the RA content was 1.0 g/100g. After soaking in hot water (65, 75, and 85 °C), rehydration curves and the Peleg model could distinguish the rehydration process of FDRNs into three stages, including external wetting, internal capillarity, and core hygroscopicity. The textural properties of FDRNs were also affected by adding RA. The LF-NMR revealed an increased consumption time for the core hygroscopicity and promoted the formation of component-interacted water, suggesting that the RA added to FDRNs facilitated water migration within the core hygroscopicity stage and accelerated the rehydration rate thereafter. These data sets can provide a practical application of water-controlling strategies in producing high-quality instant rice noodles.

Analysis of Rewetting Characteristics and Mechanical Properties in Leaf Blades and Main Veins of Cured Tobacco Leaves

The moisture content and mechanical properties are crucial factors influencing the processing quality of cured tobacco leaves. Understanding the rewetting characteristics and mechanical properties of leaf blades and main veins is essential to for optimizing tobacco processing. This study measured the rewetting behavior and mechanical properties of leaf blades and main veins under varying temperature (20–40 °C) and relative humidity (RH, 50%–90%) conditions. Rewetting curves were obtained and dynamic models were constructed. Low-field nuclear magnetic resonance (LF-NMR) analysis was utilized to obtain information of relaxation time (T2), and correlation models between moisture state and mechanical properties were established. The results indicated that the rewetting rate of leaf blades and main veins decreased gradually with increasing moisture content, while higher temperature and RH enhanced the rewetting process. The rewetting time of leaf blades at 30 °C with 90% RH was reduced by 71.43% compared to that at 30 °C with 70% RH. For main veins, the rewetting time at 30 °C with 90% RH was shortened by 50.00% compared to 30 °C with 80% RH. The Peleg model was determined as the optimal dynamic model for describing the rewetting characters for leaf blades and main veins. Two moisture states were observed: strongly bound moisture and weakly bound moisture. The peak area of strongly bound moisture increased gradually, while the peak area of weakly bound moisture initially increased and then decreased. At the moisture content of 0.15 g/g, the strongly bound moisture content of leaf blades decreased by 7.75% compared to main veins, whereas the weakly bound moisture content of leaf blades increased by 3.04 times. However, the proportion of weakly bound moisture decreased despite the increasing proportion of strongly bound moisture. Furthermore, the relaxation time of leaf blades and main veins increased during rewetting. The mechanical properties analysis revealed a correlation between breaking force, strain, and elastic modulus with the content of strongly bound moisture. This study provides a theoretical basis for the development of improved rewetting processes in tobacco production.

Ultrasound-assisted extraction of phenolics from Sargassum carpophyllum - A kinetics study.

The species of the brown macroalgal genus Sargassum are distributed globally and contain many bioactive compounds. In this study, ultrasound-assisted extraction (UAE) was applied to obtain phenolic compounds with strong antioxidant activity from Sargassum carpophyllum collected along the coastline of Weizhou Island in the South China Sea. The influence of different variables such as the solid-liquid ratio (1:5-1:30 g · mL-1), ultrasonic power (160-280 W), duty circle ratio (DCR, 1/3-1/1), and ethanol concentration (30% to ~90%) were studied using a single factor design. The extraction kinetics were investigated using the Peleg model and second-order kinetics model, and the second-order model described the extraction procedure better than the Peleg model. Total phenol content (TPC) values of 3.316, 2.964, 2.741, and 3.665 mg phloroglucinol (PHG) · g-1 algae were achieved at a higher solid-liquid ratio (1:30 g · mL-1), higher ultrasonic power (280 W), a higher DCR (1/1), and a moderate ethanol concentration (50%), respectively. However, a slightly different result was observed in the extract obtained, with total phenol contents (TPCextract) of 52.99, 65.00, 46.22, and 55.10 mg PHG · g-1 extract and DPPH radical scavenging activity (IC50) of 0.096, 0.066, 0.131, and 0.136 mg extract · mL-1 observed at 50% ethanol, 1:5 g m· mL-1, 2/3 DCR, and 200 W respectively. All variables studied influenced the extraction kinetics by altering the extraction rate and the TPC at equilibrium. As for the bioactivities in the extract, a larger solid-liquid ratio and greater ultrasonic power may not contribute because of their ability to extract non-phenolic components simultaneously, leading to reduced overall bioactivities. The results of the present study provide essential information for future UAE process design and optimization for extracting phenolics from S. carpophyllum through mathematical modeling and could be regarded as important reference for obtaining value-added products from other macroalgae species.

Intensification of bio-actives extraction from pomegranate peel via microwave irradiation: Effect of factors, optimization, kinetics, and bioactive profiling

Pomegranate (Punica granatum L.) peel is an appealing agri-food byproduct due to its high content of health-beneficial phytochemicals. However, the extraction processes may alter their bioactivity. A microwave irradiation treatment was applied to enhance the extraction efficiency. Extraction time, microwave power, and temperature were examined and optimized numerically using polynomial model and genetic algorithm. Time and temperature were the most influential factors in intensifying bioactives extraction. The optimal variables were 620 W microwave power at 74 °C for 18 min (RSM), and 685 W power at 75 °C for 24 min (ANN-GA). The obtained yields of total polyphenols, flavonoids, punicalagin, ellagic acid, and total hydrolyzable tannins contents were 165.53 mg GAE/g, 40.78 mg QE/g, 91.05 mg/g, 4.28 mg/g, and 130.82 mg TAE/g of pomegranate peel, respectively. The extract showed significant antioxidant capacities, with 65.74 % DPPH inhibition and 71.26 % ABTS inhibition. Several kinetic models were studied to define the extraction kinetics, with Peleg's model being the best fitting with the highest R2 (0.963–0.987) and lowest RMSE (0.95–5.08). LCMS analysis confirms the presence of 15 hydrolyzable tannins, with punicalagin and ellagic acid being the most abundant. These findings demonstrated the significant potential of microwave irradiation for extracting bioactives from fruit byproducts.

Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim-Anderson-de Boer Model.

This study investigates the applicability of the Peleg model to the osmotic dehydration of various sweet potato variety samples in sugar beet molasses, addressing a notable gap in the existing literature. The osmotic dehydration was performed using an 80% sugar beet molasses solution at temperatures of 20 °C, 35 °C, and 50 °C for periods of 1, 3, and 5 h. The sample-to-solution ratio was 1:5. The objectives encompassed evaluating the Peleg equation's suitability for modeling mass transfer during osmotic dehydration and determining equilibrium water and solid contents at various temperatures. With its modified equation, the Peleg model accurately described water loss and solid gain dynamics during osmotic treatment, as evidenced by a high coefficient of determination value (r2) ranging from 0.990 to 1.000. Analysis of Peleg constants revealed temperature and concentration dependencies, aligning with previous observations. The Guggenheim, Anderson, and de Boer (GAB) model was employed to characterize sorption isotherms, yielding coefficients comparable to prior studies. Effective moisture diffusivity and activation energy calculations further elucidated the drying kinetics, with effective moisture diffusivity values ranging from 1.85 × 10-8 to 4.83 × 10-8 m2/s and activation energy between 7.096 and 16.652 kJ/mol. These findings contribute to understanding the complex kinetics of osmotic dehydration and provide insights into the modeling and optimization of dehydration processes for sweet potato samples, with implications for food processing and preservation methodologies.

Ultrasound-assisted acid extraction of Coregonus peled protamine: Extraction, physicochemical and functional properties

Protamine is a promising natural preservative protein, and the extraction process can affect the physicochemical properties and function of the protein. In this study, ultrasound-assisted (UA) acid extraction was used to extract Coregonus peled protamine (CPP). Changes in the extraction, physicochemical and functional properties of CPP with ultrasound time (10, 20, 30, 40 and 50 min) were investigated. The Peleg model was used to describe the extraction kinetics. The results showed that 30 min UA treatment resulted in the highest protein yield (6.81%) (P ≤ 0.05). In addition, the secondary and tertiary structures of CPP were modified, the content of α-helix and β-sheet increased, the content of β-turn decreased, and the fluorescence intensity, solubility and surface morphology were altered. In addition, the degree of oxidation, bacteriostatic and biological activities of CPP were also affected. In conclusion, the study suggests that acidic UA extraction for a moderate time could potentially increase the protein yield of CPP and improve its functional properties.