Effect of Edible Coating on Hygroscopicity and Quality Characteristics of Freeze-Dried Korean Traditional Actinidia (Actinidia arguta) Cultivars Snack |
Kim, Ah-Na
(Division of Applied Life Science, Gyeongsang National University)
So, Seul-Ah (Division of Applied Life Science, Gyeongsang National University) Park, Chan-Yang (Division of Applied Life Science, Gyeongsang National University) Lee, Kyo-Yeon (Division of Applied Life Science, Gyeongsang National University) Rahman, M. Shafiur (Division of Applied Life Science, Gyeongsang National University) Choi, Sung-Gil (Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University) |
1 | Jin DE, Park SK, Park CH, Seung TW, Heo HJ. 2014. Nutritional compositions of three traditional Actinidia (Actinidia arguta) cultivars improved in Korea. J Korean Soc Food Sci Nutr 43: 1942-1947. DOI |
2 | Krupa T, Latocha P, Liwinska A. 2011. Changes of physicochemical quality, phenolics and vitamin C content in hardy kiwifruit (Actinidia arguta and its hybrid) during storage. Sci Hortic 130: 410-417. DOI |
3 | Lee SE, Kim DM, Kim KH, Rhee C. 1989. Several physico-chemical characteristics of kiwifruit (Actinidia chinensis Planch.) depended on cultivars and ripening stages. Korean J Food Sci Technol 21: 863-868. |
4 | Chien PJ, Sheu F, Yang FH. 2007. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. J Food Eng 78: 225-229. DOI |
5 | Elsabee MZ, Abdou ES. 2013. Chitosan based edible films and coatings: A review. Mater Sci Eng: C 33: 1819-1841. DOI |
6 | Rhee C, Cho SY. 1991. Effect of dextrin on sorption characteristics and quality of vacuum frying dried carrot. Korean J Food Sci Technol 23: 241-224. |
7 | Heidenreich S, Jaros D, Rohm R, Ziems A. 2004. Relationship between water activity and crispness of extruded rice crisps. J Texture Stud 35: 621-633. DOI |
8 | Mazumder P, Roopa BS, Bhattacharya S. 2007. Textural attributes of a model snack food at different moisture contents. J Food Eng 79: 511-516. DOI |
9 | Baloch AK, Buckle KA, Edwards RA. 1986. Effect of coating with starch and nordihydroguaiaretic acid on the stability of carotenoids of dehydrated carrot. J Chem Soc Pak 8: 59-62. |
10 | Park Y, Jang YS, Lee MH, Kwon OW. 2007. Comparison of antioxidant capacity and nutritional composition of three cultivars of Actinidia arguta. J Korean For Soc 96: 580-584. |
11 | Hassal AK, Pringle GJ, Macrae EA. 1998. Development, maturation, and postharvest responses of Actinidia arguta (Sieb. et Zucc.) Planch, ex Miq. fruit. N Z J Crop Hortic Sci 26: 95-108. DOI |
12 | Hernandez E. 1994. Edible coatings from lipids and resins. In Edible Coatings and Films to Improve Food Quality. Krochta JM, Baldwin EA, Nisperos-Carriedo MO, eds. Technomic Publishing Co., Inc., Lancaster, PA, USA. p 279-303. |
13 | Ayranci E, Tunc S. 2003. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chem 80: 423-431. DOI |
14 | Krochta JM, Baldwin EA, Nisperos-Carriedo MO. 1994. Edible coatings and films to improve food quality. Technomic Publishing Co., Inc., Lancaster, PA, USA. p 305-335. |
15 | Gennadios A, McHugh TH, Weller CL, Krochta JM. 1994. Edible coatings and films based on proteins. Technomic Publishing Co., Inc., Lancaster, PA, USA. p 395-409. |
16 | AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. |
17 | AACC. 1983. Approved method of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. p 56-20. |
18 | Williams MH, Boyd LM, McNeilage MA, MacRae EA, Ferguson AR, Beatson RA, Martin PJ. 2003. Development and commercialization of 'baby kiwi' (Actinidia arguta Planch.). Acta Hort 610: 81-86. |
19 | Zhao YP, Chang KC. 1995. Sulfite and starch affect color and carotenoids of dehydrated carrots (Daucus carota) during storage. J Food Sci 60: 324-346. DOI |
20 | Bravin B, Peressini D, Sensidoni A. 2006. Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products. J Food Eng 76: 280-290. DOI |
21 | Leong LP, Shui G. 2002. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chem 76: 69-75. DOI |
22 | Nishiyama I, Yamashita Y, Yamanaka M, Shimohashi A, Fukuda T, Oota T. 2004. Varietal difference in vitamin C content in the fruit of kiwifruit and other actinidia species. J Agric Food Chem 52: 5472-5475. DOI |
23 | Rassam M, Laing W. 2005. Variation in ascorbic acid and oxalate levels in the fruit of Actinidia chinensis tissues and genotypes. J Agric Food Chem 53: 2322-2326. DOI |
24 | Choi JS, Lee JH, Park HJ, Kim HG, Young HS, Mun SI. 1993. Screening for antioxidant activity of plants and marine algae and its active principle from Prunus davidiana. Kor J Pharmacogn 24: 299-303. |
25 | Koh S, Rhim JW, Kim JM. 2011. Effect of freezing temperature on the rehydration properties of freeze-dried rice porridge. Korean J Food Sci Technol 43: 509-512. DOI |
26 | Chung HS, Hong JH, Youn KS. 2005. Quality characteristics of granules prepared by protein-bound polysaccharide isolated from Agaricus blazei and selected forming agents. Korean J Food Preserv 12: 247-251. |
27 | Kim DO, Jeong SW, Lee CY. 2003. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem 81: 321-326. DOI |
28 | Latocha P, Krupa T. 2008. The mineral composition of new genotypes of hardy kiwifruit (Actinidia Lindl.) bred at SGGW. Ann Warsaw Univ Life Sci-SGGW Horticult Landsc Architect 29: 105-110. |
29 | Fisk CL, McDaniel MR, Strik BC, Zhao Y. 2006. Physicochemical, sensory, and nutritive qualities of hardy kiwifruit (Actinidia arguta 'Ananasnaya') as affected by harvest maturity and storage. J Food Sci 71: S204-S210. DOI |
30 | Latocha P. 2007. The comparison of some biological features of Actinidia arguta cultivars fruit. Ann Warsaw Univ Life Sci-SGGW Horticult Landsc Architect 28: 105-109. |
31 | Latocha P, Krupa T, Wolosiak R, Worobiej E, Wilczak J. 2010. Antioxidant activity and chemical difference in fruit of different Actinidia sp.. Int J Food Sci Nutr 61: 381-394. DOI |
32 | Nishiyama I, Fukuda T, Oota T. 2005. Genotypic differences in chlorophyll, lutein, and -carotene contents in the fruits of Actinidia species. J Agric Food Chem 53: 6403-6407. DOI |
33 | Lee MJ, Seog EJ, Lee JH. 2007. Physicochemical properties of chaga (Inonotus obliquus) mushroom powder as influenced by drying methods. J Food Sci Nutr 12: 40-45. |
34 | Rahimi J, Singh A, Adewale PO, Adedeji AA, Ngadi MO, Raghavan V. 2013. Effect of carboxylmethyl cellulose coating and osmotic dehydration on freeze drying kinetics of apple slices. Foods 2: 170-182. DOI |
35 | Lee SH, Kim CK. 1994. Optimization for extrusion cooking conditions of rice extrudate by response surface methodology. Korean J Food Nutr 7: 137-143. |
36 | Oh HJ, Lim JH, Lee JY, Oh YJ, Lim SB. 2014. Effects of anticaking agents on the physicochemical properties of freeze-dried kiwifruit powders. Korean J Culinary Res 20: 178-188. |
37 | Kim MK, Kim MH, Yu MS, Song YB, Seo YJ, Song KB. 2009. Dehydration of carrot slice using polyethylene glycol and maltodextrin and comparison with other drying methods. J Korean Soc Food Sci Nutr 38: 111-115. DOI |
38 | Ahmed M, Akter MS, Eun JB. 2010. Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour. J Sci Food Agric 90: 494-502. |
39 | Ergun K, Caliskan G, Dirim SN. 2016. Determination of the drying and rehydration kinetics of freeze dried kiwi (Actinidia deliciosa) slices. Heat Mass Transfer doi: 10.1007/s00231-016-1773-x. DOI |
40 | Noshad M, Mohebbi M, Shahidi F, Mortazavi SA. 2012. Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic. J Food Process Preserv 36: 383-392. DOI |
41 | Mazza G. 1983. Dehydration of carrots: Effect of pre-drying treatments on moisture transport and product quality. Can Inst Food Sci Technol J 18: 113-123. |
42 | Karathanos V. 1993. Collapse of structure during drying of celery. Drying Technol 11: 1005-1023. DOI |