Surface modification via alginate-based edible coating for enhanced osmotic dehydration mass transfer of ginger slices
DOI:
https://doi.org/10.14719/pst.1849Keywords:
Ginger, alginate, coating, osmotic dehydration, mass transferAbstract
Ginger has a high moisture content, which makes it highly susceptible to spoilage. Therefore, the shelf life can be extended through drying. In the drying process, osmotic dehydration is applied as pre-treatment due to its simple operation and energy-saving process for removing moisture from food. However, large solute gain during the osmotic dehydration has become the major challenge of this process as it has a negative impact on the final product. The edible coating is the key step to circumventing this issue. Alginate is a potential candidate for the coating material to enhance the mass transfer kinetics of the osmotic dehydration process. This study investigated the surface modification of ginger slices caused by the cross-linker calcium chloride and plasticizer glycerol on alginate coating using a Scanning Electron Microscope. Furthermore, the kinetics of water loss and solute gain were evaluated and modelling aspects were conducted. It was observed that the surface roughness of ginger coated with a combination of alginate, glycerol and calcium ions has reduced. This facilitated the mass transfer process, which was observed to have a high water loss and a lower solute gain. The Peleg model presented the best fitting model of mass transfer kinetics during osmotic dehydration of ginger slices. From this work, it can be deduced that alginate-based coating can be a promising pre-treatment step in the osmotic dehydration process.
Downloads
References
Srinivasan K. Ginger rhizomes (Zingiber officinale): A spice with multiple health beneficial potentials. Pharma Nutrition. 2017;5(1):18-28. https://doi.org/10.1016/j.phanu.2017.01.001
FAOSTAT. Food and Agriculture Organization of the United Nations 2021 [Available from: www.fao.org/faostat/en/.
Muhamaruesa NHM, Kamarudin KH, Isa MINM, Salim NSM. Effect of drying temperature on electrical impedance characteristic of ginger slices. International Agrophysics. 2020;34(2):281-87. https://doi.org/10.31545/intagr/120429
Osae R, Zhou C, Alolga RN, Xu B, Tchabo W, Bonah E et al. Effects of various nonthermal pretreatments on the physicochemical properties of dried ginger (Zingiber officinale Roscoe) slices from two geographical locations. Journal of Food Science. 2019;84(10):2847-58. https://doi.org/10.1111/1750-3841.14790
Wang J, Bai T-Y, Wang D, Fang X-M, Xue L-Y, Zheng Z-A et al. Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity and microstructure. Drying technology. 2019;37(3):301-11. https://doi.org/10.1080/07373937.2017.1423325
Song C, Li Z, Wu T, Raghavan G, Ma X, Chen H. Mass transfer during osmotic dehydration and its effect on anthocyanin retention of microwave vacuum dried blackberries. Journal of the Science of Food and Agriculture. 2020. https://doi.org/10.1002/jsfa.9999
Sakooei-Vayghan R, Peighambardoust SH, Hesari J, Peressini D. Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes. Food Chemistry. 2020;311:125978. https://doi.org/10.1016/j.foodchem.2019.125978
Salim NSM, Kurian JK, Gariepy Y, Raghavan V. Application and the techno-economical aspects of integrated microwave drying systems for development of dehydrated food products. Japan Journal of Food Engineering. 2016;17(4):139-46. https://doi.org/10.11301/jsfe.17.139
Janjarasskul T, Krochta JM. Edible packaging materials. Annual Review of Food Science and Technology. 2010;1(1):415-48. https://doi.org/10.1146/annurev.food.080708.100836
d'Ayala GG, Malinconico M, Laurienzo P. Marine derived polysaccharides for biomedical applications: chemical modification approaches. Molecules. 2008;13(9):2069-106. https://doi.org/10.3390/molecules13092069
Lacroix M, Vu KD. Edible coating and film materials: proteins. In: Han JH, (Editor.) Innovations in food packaging. 2nd Edition. London, UK: Elsevier; 2014. p. 277-304. https://doi.org/10.1016/B978-0-12-394601-0.00011-4
Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science and Technology. 2020;102:1-15. https://doi.org/10.1016/j.tifs.2020.05.020
Qin Y, Jiang J, Zhao L, Zhang J, Wang F. Applications of alginate as a functional food ingredient. In: Grumezescu AM, Holban AM (Editors.) Biopolymers for Food Design. Cambridge, UK: Academic Press; 2018. p. 409-29. https://doi.org/10.1016/B978-0-12-811449-0.00013-X
Senturk Parreidt T, Lindner M, Rothkopf I, Schmid M, Müller K. The development of a uniform alginate-based coating for cantaloupe and strawberries and the characterization of water barrier properties. Foods. 2019;8(6):203. https://doi.org/10.3390/foods8060203
Vieira TM, Moldão-Martins M, Alves VD. Design of chitosan and alginate emulsion-based formulations for the production of monolayer crosslinked edible films and coatings. Foods. 2021;10(7):1654. https://doi.org/10.3390/foods10071654
Senturk Parreidt T, Müller K, Schmid M. Alginate-based edible films and coatings for food packaging applications. Foods. 2018;7(10):170. https://doi.org/10.3390/foods7100170
Lee P, Rogers M. Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate. International Journal of Gastronomy and Food Science. 2012;1(2):96-100. https://doi.org/10.1016/j.ijgfs.2013.06.003
Biron M. Recycling plastics: Advantages and limitations of use. In: Biron M (Editor.) A Practical Guide to Plastics Sustainability Concept, Solutions and Implementation A volume in Plastics Design Library. Oxford, United Kingdom: William Andrew Publishing; 2020. p. 411-67. https://doi.org/10.1016/B978-0-12-821539-5.00009-4
Brogly M, Fahs A, Bistac S. Assessment of nanoadhesion and nanofriction properties of formulated cellulose-based biopolymers by AFM. In: Bharat B (Editor.) Scanning Probe Microscopy in Nanoscience and Nanotechnology 2. Heidelberg, Berlin: Springer; 2011. p. 473-504. https://doi.org/10.1007/978-3-642-10497-8_16
Gao C, Pollet E, Avérous L. Properties of glycerol-plasticized alginate films obtained by thermo-mechanical mixing. Food Hydrocolloids. 2017;63:414-20. https://doi.org/10.1016/j.foodhyd.2016.09.023
Cichowska J, ?ubernik J, Czy?ewski J, Kowalska H, Witrowa-Rajchert D. Efficiency of osmotic dehydration of apples in polyols solutions. Molecules. 2018;23(2):446. https://doi.org/10.3390/molecules23020446
Semenoglou I, Dimopoulos G, Tsironi T, Taoukis P. Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets. Food and Bioproducts Processing. 2020;121:186-92. https://doi.org/10.1016/j.fbp.2020.02.007
AOAC. Official methods of analysis (17th ed.). Gaithersburg, MD, USA: Association of Analytical Communities.; 2000.
Santana A, Kieckbusch T. Physical evaluation of biodegradable films of calcium alginate plasticized with polyols. Brazilian Journal of Chemical Engineering. 2013;30:835-45. https://doi.org/10.1590/S0104-66322013000400015
Nikara S, Ahmadi E, Nia AA. Effects of different preparation techniques on the microstructural features of biological materials for scanning electron microscopy. Journal of Agriculture and Food Research. 2020;2:100036. https://doi.org/10.1016/j.jafr.2020.100036
Hawkes J, Flink JM. Osmotic concentration of fruit slices prior to freeze dehydration. Journal of Food Processing and Preservation. 1978;2(4):265-84. https://doi.org/10.1111/j.1745-4549.1978.tb00562.x
Md Salim NS, Garièpy Y, Raghavan V. Design of continuous flow osmotic dehydration and its performance on mass transfer exchange during osmotic dehydration of broccoli stalk slices. Food and Bioprocess Technology. 2016;9(9):1455-70. https://doi.org/10.1007/s11947-016-1732-z
Frabetti ACC, de Moraes JO, Jury V, Boillereaux L, Laurindo JB. Adhesion of food on surfaces: Theory, measurements and main trends to reduce it prior to industrial drying. Food Engineering Reviews. 2021:1-18. https://doi.org/10.1007/s12393-021-09286-9
Seixas F, Turbiani F, Salomão P, Souza R, Gimenes M. Biofilms composed of alginate and pectin: effect of concentration of crosslinker and plasticizer agents. Chemical Engineering Transactions. 2013;32.
Ballesteros-Mártinez L, Pérez-Cervera C, Andrade-Pizarro R. Effect of glycerol and sorbitol concentrations on mechanical, optical and barrier properties of sweet potato starch film. NFS Journal. 2020;20:1-9. https://doi.org/10.1016/j.nfs.2020.06.002
Gribova N, Perov V, Eliseeva L, Berketova L, Nikolayeva M, Soltaeva N (Editors.) Innovative technology of processing berries by osmotic dehydration. IOP Conference Series: Earth and Environmental Science; 2021: IOP Publishing. https://doi.org/10.1088/1755-1315/624/1/012119
Md Salim NS, Garièpy Y, Raghavan V. Effects of operating factors on osmotic dehydration of broccoli stalk slices. Cogent Food and Agriculture. 2016;2(1):1134025. https://doi.org/10.1080/23311932.2015.1134025
Mokhtar WMFW, Ghawi SK, Niranjan K. Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss. Drying Technology. 2019;37(7):885-95. https://doi.org/10.1080/07373937.2018.1473418
Rodriguez A, Garcia MA, Campañone LA. Experimental study of the application of edible coatings in pumpkin sticks submitted to osmotic dehydration. Drying Technology. 2016;34(6):635-44. https://doi.org/10.1080/07373937.2015.1069325
Jansrimanee S, Lertworasirikul S. Synergetic effects of ultrasound and sodium alginate coating on mass transfer and qualities of osmotic dehydrated pumpkin. Ultrasonics Sonochemistry. 2020;69:105256. https://doi.org/10.1016/j.ultsonch.2020.105256
Gamboa-Santos J, Campañone LA. Application of osmotic dehydration and microwave drying to strawberries coated with edible films. Drying Technology. 2019;37(8):1002-12. https://doi.org/10.1080/07373937.2018.1481426
Hernández Berrío YDC, Realpe Jiménez Á, De Ávila Montiel G. Effect of glycerol, sunflower oil and glucose on the physico-chemical and mechanical properties of chitosan/polyvinyl alcohol-based films. Polymer Bulletin. 2021:1-19. https://doi.org/10.1007/s00289-021-03803-w
Monjazeb Marvdashti L, Yavarmanesh M, Koocheki A. The effect of different concentrations of glycerol on properties of blend films based on polyvinyl alcohol-allysumhomolocarpum seed gum. Iranian Journal Food Science and Technology Research. 2016;12(5):663-77.
Salim NSM, Kamaruddin KH, Isa MINM. Effects of process variables on mass transfer during osmotic dehydration of ginger slices using carboxymethyl cellulose as an edible coating material. Journal of Sustainability Science and Management. 2020;15(2):12-23.
Ghellam M, Zannou O, Galanakis CM, Aldawoud TMS, Ibrahim SA, Koca I. Vacuum-assisted osmotic dehydration of autumn olive berries: Modeling of mass transfer kinetics and quality assessment. Foods. 2021;10(10):2286. https://doi.org/10.3390/foods10102286
Paes MS, Del Pintor JPF, de Alcântara Pessoa Filho P, Tadini CC. Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment. Journal of Molecular Liquids. 2019;273:408-13. https://doi.org/10.1016/j.molliq.2018.10.040
Pavkov I, Radoj?in M, Stamenkovi? Z, Kešelj K, Tylewicz U, Sipos P et al. Effects of osmotic dehydration on the hot air drying of apricot halves: drying kinetics, mass transfer and shrinkage. Processes. 2021;9(2):202. https://doi.org/10.3390/pr9020202
Downloads
Published
Versions
- 01-01-2023 (2)
- 08-11-2022 (1)
How to Cite
Issue
Section
License
Copyright (c) 2022 Muhammad Hafiz Hissham , Khadijah Hilmun Kamarudin , Aima Ramli , Mohd Nizam Lani , Mohd Ikmar Nizam Mohamad Isa , Nora Salina Md Salim
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
