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Optimization of osmosonication pretreatment of ginger ( Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties
Author(s) -
Osae Richard,
Zhou Cunshan,
Tchabo William,
Xu Baoguo,
Bonah Ernest,
Alenyorege Evans A.,
Ma Haile
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13218
Subject(s) - dpph , chemistry , response surface methodology , food science , polyphenol oxidase , antioxidant , ferric , enzyme , chromatography , biochemistry , organic chemistry , peroxidase
Abstract The study assessed the effect of sonication frequency (UF) 33–68 kHz, sucrose concentration (SC) 20–60% wt/vol, and pretreatment time (PT) 10–30 min for maximizing 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), cupric ion reducing capacity (CUPRAC), ferric reducing antioxidant power capacity (FRAP), total phenolic content (TPC), weight reduction (WR), water loss (WL), rehydration ratio (RR) and minimizing polyphenol oxidase (PPO), and solid gain (SG) of ginger by using response surface methodology (RSM). The results revealed that osmosonication pretreatment had a significant impact on DPPH, FRAP, CUPRAC, TPC, WL, WR, RR, SG, and PPO. The optimal operating conditions to attain the best DPPH, CUPRAC, FRAP, TPC, WL, WR, RR, PPO, and SG were UF (50 kHz), SC (35% wt/vol), and PT (30 min). Based on the aforementioned conditions, the experimental outcome obtained including WL (62.97 ± 0.85%), SG (9.06 ± 0.04%), WR (53.98 ± 0.18%), RR (3.09 ± 0.02), DPPH (65.69 ± 0.23 mgTE/g dw), FRAP (50.93 ± 0.15 mgTE/g dw), CUPRAC (55.32 ± 0.11 mgTE/g dw), TPC (23.96 ± 0.35 mgGAE/g dw), and PPO (13.21 ± 0.05%) were consisted with the predicted values and the overall desirability was 0.758. The RSM plots also revealed that the independent variables significantly enhanced the physiochemical properties of osmosonicated pretreated ginger samples. Practical applications Concerning the increasing demand for new pretreatment techniques for dehydration of ginger, osmosonication could be presented as a unique, efficient, and innovative predehydration method for the pharmaceutical, beverage, and the food industries. It application preceding to drying of agricultural crops could reduce moisture content, increase drying rate, lessen the processing time and cost, and retain the physiochemical properties of the dried product.