Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product

We assessed the impact of selected pretreatment techniques, thus, vacuum-assisted osmotic dehydration (VOD), vacuum-assisted sonication (VSON) and vacuum-assisted osmosonication (VOS) on the metabolomes and quality characteristics of infrared-dried ginger slices. We found marked metabolome differenc...

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Autores principales:	Raphael N. Alolga, Richard Osae, Maurice T. Apaliya, Traore S. Ibrahim, Mohammed S.A. Ahmed, Emmanuel Kwaw, Eric A. Antiri
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Vacuum-assisted osmotic dehydration Vacuum-assisted sonication Vacuum-assisted osmosonication Metabolome Quality characteristics Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/ae9c0440e6564b4c8b84cecd9240f066
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spelling	oai:doaj.org-article:ae9c0440e6564b4c8b84cecd9240f0662021-12-02T04:59:56ZVacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product1350-417710.1016/j.ultsonch.2021.105841https://doaj.org/article/ae9c0440e6564b4c8b84cecd9240f0662021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003837https://doaj.org/toc/1350-4177We assessed the impact of selected pretreatment techniques, thus, vacuum-assisted osmotic dehydration (VOD), vacuum-assisted sonication (VSON) and vacuum-assisted osmosonication (VOS) on the metabolomes and quality characteristics of infrared-dried ginger slices. We found marked metabolome differences between the pretreated ginger samples, evidenced by differential amounts of 6-gingerol and 6-shogaol, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. We also found distinct differences in the drying kinetics and sensory characteristics of the pretreated samples. Generally, VOS pretreatment gave the best outcomes. The VOS-pretreated samples contained the highest contents of the marker compounds, TPC, TFC and gave the best antioxidant activity. The VOS-pretreated samples also recorded the shortest drying time and exhibited the best sensory attributes. Overall, the general order observed was, VOS > VSON > VOD > control for all quality parameters examined. VOS pretreatment of ginger before drying therefore holds a great potential for large-scale industrial application.Raphael N. AlolgaRichard OsaeMaurice T. ApaliyaTraore S. IbrahimMohammed S.A. AhmedEmmanuel KwawEric A. AntiriElsevierarticleVacuum-assisted osmotic dehydrationVacuum-assisted sonicationVacuum-assisted osmosonicationMetabolomeQuality characteristicsChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105841- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Vacuum-assisted osmotic dehydration Vacuum-assisted sonication Vacuum-assisted osmosonication Metabolome Quality characteristics Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Vacuum-assisted osmotic dehydration Vacuum-assisted sonication Vacuum-assisted osmosonication Metabolome Quality characteristics Chemistry QD1-999 Acoustics. Sound QC221-246 Raphael N. Alolga Richard Osae Maurice T. Apaliya Traore S. Ibrahim Mohammed S.A. Ahmed Emmanuel Kwaw Eric A. Antiri Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product
description	We assessed the impact of selected pretreatment techniques, thus, vacuum-assisted osmotic dehydration (VOD), vacuum-assisted sonication (VSON) and vacuum-assisted osmosonication (VOS) on the metabolomes and quality characteristics of infrared-dried ginger slices. We found marked metabolome differences between the pretreated ginger samples, evidenced by differential amounts of 6-gingerol and 6-shogaol, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities. We also found distinct differences in the drying kinetics and sensory characteristics of the pretreated samples. Generally, VOS pretreatment gave the best outcomes. The VOS-pretreated samples contained the highest contents of the marker compounds, TPC, TFC and gave the best antioxidant activity. The VOS-pretreated samples also recorded the shortest drying time and exhibited the best sensory attributes. Overall, the general order observed was, VOS > VSON > VOD > control for all quality parameters examined. VOS pretreatment of ginger before drying therefore holds a great potential for large-scale industrial application.
format	article
author	Raphael N. Alolga Richard Osae Maurice T. Apaliya Traore S. Ibrahim Mohammed S.A. Ahmed Emmanuel Kwaw Eric A. Antiri
author_facet	Raphael N. Alolga Richard Osae Maurice T. Apaliya Traore S. Ibrahim Mohammed S.A. Ahmed Emmanuel Kwaw Eric A. Antiri
author_sort	Raphael N. Alolga
title	Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product
title_short	Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product
title_full	Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product
title_fullStr	Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product
title_full_unstemmed	Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product
title_sort	vacuum pressure combined with osmosonication as an innovative pre-drying technique for ghanaian ginger: evidence from the metabolome and quality characteristics of the dried product
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/ae9c0440e6564b4c8b84cecd9240f066
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Vacuum pressure combined with osmosonication as an innovative pre-drying technique for Ghanaian ginger: Evidence from the metabolome and quality characteristics of the dried product

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