ADSORPTION PROPERTIES OF FAST-FOOD PRODUCTS
DOI:
https://doi.org/10.15421/jchemtech.v32i4.302324Keywords:
adsorption, equilibrium moisture content, convenience foodsAbstract
Fast food has become an integral part of human life today. However, most of these products have a negative impact on the body due to a large number of chemical additives. That is why we have developed an innovative preparation of raw materials for drying and convective drying technology, which allows us to preserve more than 90% of vitamins and other biologically active substances in vegetables, fruits and berries without the presence of additional ones. The ingredients used to make fast food products such as soups, cereals and desserts. Our products contain vitamins, micro and macro elements, enzymes that increase their biological value and have functional properties (antioxidant, folate-containing, prebiotic and phytoestrogenic), normalise metabolism and enhance the body's defence functions. The aim of this work is to study the adsorption capabilities of fast-food products, which allow us to determine storage conditions and equilibrium humidity. Previously, we have studied the adsorption capabilities of plant powders as a component of fast food products, which showed their equilibrium moisture content and shelf life. We studied 2 puree soups and 2 porridge with milk. The studies were carried out using the Van Bamelen static method. The obtained kinetic curves and sorption isotherms show that instant foods are capillary-porous colloidal bodies and, having the same forms of moisture binding (adsorption, capillary and osmotic), at the same time, they differ significantly in equilibrium moisture content. It was found that the equilibrium moisture content of convenience foods is in the range of 7.5-9.2 %. This made it possible to avoid overdrying the ingredients and to create efficient storage conditions.
References
Essa, M.M., Bishir, M., Bhat, A., Chidambaram, S.B., Al-Balushi, B., Hamdan, H., Govindarajan, N., Freidland, R.P., Qoronfleh M.W. (2023). Functional foods and their impact on health. J Food Sci Technol, 60, 820–834. https://doi.org/10.1007/s13197-021-05193-3
Pathan, A. S., Wagh, P. P., Jain, P. G., Sonawane, G. B., Ahire, E. D. (2024). Functional Foods in Health and Diseases. In Applications of Functional Foods in Disease Prevention. Apple Academic Press.
Pathan, A. S., Ahire, M. R., Diwane, S. A., Jain, P. G., Pandagale, P. M., Ahire, E. D. (2024). Functional Foods in Prevention of Diabetes Mellitus. In Applications of Functional Foods in Disease Prevention. Apple Academic Press.
Meena, K., Meena, D. K., Jacob, J., Aruna, C.,
Visarada, K. B. R. S. (2024). Unveiling the Antioxidant Arsenal of Colored Sorghum: A Path to Functional Food Development. Agriculture, 14(4), 566.
Khairnar, S. J., Rudrapal, M., Ahire, E. D., Jagtap, M. R., Kshirsagar, S. J. (2024). Overview of Functional Foods. In Applications of Functional Foods in Disease Prevention. Apple Academic Press.
Basu, T.K., Dickerson, J.WT. (1996). Vitamins in human health and disease. Wallingford: Cab International.
Amengual, J. (2019). Bioactive Properties of Carotenoids in Human Health. Nutrients, 11, 2388. https://doi.org/10.3390/nu11102388
Justino, G. C. (Ed.). (2017). Flavonoids – From Biosynthesis to Human Health. InTech. doi: 10.5772/65575
Lee, E.S., Song, E.J., Nam, Y.D., Lee, S.Y. (2018). Probiotics in human health and disease: from nutribiotics to pharmabiotics. J Microbiol, 56, 773–782. https://doi.org/10.1007/s12275-018-8293-y
McClements, D.J. (2014). Nanoparticle-and microparticle-based delivery systems: Encapsulation, protection and release of active compounds. Boca Raton: CRC press.
Kapinova, A., Stefanicka, P., Kubatka, P., Zubor, P., Uramova, S., Kello, M., Mojzis, J., Blahutova, D., Qaradakhi, T., Zulli, A., Caprnd, M., Danko, J., Lasabova, Z., Busselberg, D., Kruzliak, P. (2017). Are plant-based functional foods better choice against cancer than single phytochemicals? A critical review of current breast cancer research. Biomedicine & Pharmacotherapy, 96, 1465–1477. https://doi.org/10.1016/j.biopha.2017.11.134
Watson, R. R. (2003). Functional foods & nutraceuticals in cancer prevention. Iowa City, USA: Iowa State Press.
Egbuna, C., Hassan, S. (Eds.). (2021). Dietary phytochemicals: a source of novel bioactive compounds for the treatment of obesity, cancer and diabetes. Switzerland: Springer Nature.
Surono, I.S., Wardana, A.A., Waspodo, P., Saksono, B., Verhoeven, J., Venema, K. (2020). Effect of functional food ingredients on gut microbiota in a rodent diabetes model. Nutrition and Metabolism, 17(1), 77. https://doi.org/10.1186/s12986-020-00496-2
Rahimi, K., Ahmadi, A., Hassanzadeh, K., Soleimani, Z., Sathyapalan, T., Mohammadi, A., Sahebkar, A. (2019). Targeting the balance of T helper cell responses by curcumin in inflammatory and autoimmune states. Autoimmunity Reviews, 18(7), 738–748. https://doi.org/10.1016/j.autrev.2019.05.012
Mannucci, C., Casciaro, M., Sorbara, EE., Calapai, F., Di Salvo, E., Pioggia, G., Navarra, M., Calapai, G., Gangemi., S. (2021). Nutraceuticals against Oxidative Stress in Autoimmune Disorders. Antioxidants, 10(2), 261. https://doi.org/10.3390/antiox10020261
Sandner, G., König, A., Wallner, M., Weghuber, J. (2020). Functional foods - dietary or herbal products on obesity: application of selected bioactive compounds to target lipid metabolism. Current Opinion in Food Science, 34, 9–20. https://doi.org/10.1016/j.cofs.2020.09.011
Papierska, K., Ignatowicz, E. (2019). Functional food in prevention of cardiovascular diseases and obesity. Acta Poloniae Pharmaceutica-Drug Research, 76(6), 945–958.
Angeles, J.G.C., Villanueva, J.C., Uy, L.Y.C., Mercado, S.M.Q., Tsuchiya, M.C.L., Lado, J.P., Angelia, M.R.N., Bercansil-Clemencia, M.C.M., Estacio, M.A.C., Torio, M.A.O. (2021). Legumes as Functional Food for Cardiovascular Disease. Applied Sciences, 11, 5475. https://doi.org/10.3390/app11125475
Keservani, R.K., Sharma, A.K., Kesharwani, R.K. (Eds.). (2018). Nutraceutical and functional foods in disease prevention. IGI Global.
Cheon, J., Haji, F., Baek, J., Wang, Q., Tam, K.C. (2023). Pickering emulsions for functional food systems. Journal of Agriculture and Food Research, 11, 100510. https://doi.org/10.1016/j.jafr.2023.100510
Petrova, Z.O., Sniezhkin, Y.F. (2018). [Energy-efficient thermal technologies for processing functional raw materials]. Kyiv : Naukova Dumka. (In Ukrainian).
Haivas, B. (2010). Mathematical modeling of convective drying of materials with consideration of mechanothermodiffusion processes. Physical and mathematical modeling and information technologies (Fizyko-matematychne modeliuvannia ta informatsiini tekhnolohii), 12, 9–37. (In Ukrainian)
Snezhkin, Yu.F., Petrova, Zh.O., Paziuk, V.M. (2016). Energy efficient heat technology and production of functional food powders. Vinnytsia: RVV VNAU.
Petrova, Zh., Samoilenko, K. (2021). Adsorption Properties of Combined Vegetable Powders. Energy Engineering and Control Systems, 7(1), 38–47. doi: 10.23939/jeecs2021.01.038
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Oles Honchar Dnipro National University
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Authors reserve the right of attribution for the submitted manuscript, while transferring to the Journal the right to publish the article under the Creative Commons Attribution License. This license allows free distribution of the published work under the condition of proper attribution of the original authors and the initial publication source (i.e. the Journal)
- Authors have the right to enter into separate agreements for additional non-exclusive distribution of the work in the form it was published in the Journal (such as publishing the article on the institutional website or as a part of a monograph), provided the original publication in this Journal is properly referenced
- The Journal allows and encourages online publication of the manuscripts (such as on personal web pages), even when such a manuscript is still under editorial consideration, since it allows for a productive scientific discussion and better citation dynamics (see The Effect of Open Access).
