1
|
Wang X, Feng H. Investigating the Role Played by Osmotic Pressure Difference in Osmotic Dehydration: Interactions between Apple Slices and Binary and Multi-Component Osmotic Systems. Foods 2023; 12:3179. [PMID: 37685112 PMCID: PMC10486890 DOI: 10.3390/foods12173179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/20/2023] [Accepted: 08/20/2023] [Indexed: 09/10/2023] Open
Abstract
This study was performed to investigate a strategy to interpret the osmotic dehydration (OD) process through a focused exploration of osmotic pressure dynamics. The investigation first delved into the relationship between dehydration rate and the osmotic pressure difference between food and an osmotic solution. Apple slices was used as a model food material, and the OD process was conducted via sucrose, glucose, and maltose. The positive correlation between the osmotic pressure difference between food and osmotic solution and the dehydration rate suggested that this pressure difference served as the primary driving force for mass transfer within the OD process; for example, in 60% wt sucrose solution, the osmotic pressure of the solution decreased from 15.60 MPa to 12.98 MPa in the first 30 min, while the osmotic pressure of fresh apple slices increased from 1.49 MPa to 4.05 MPa; and this correlation between dehydration rate and osmotic pressure difference in product tissue and osmotic solution followed a linear relationship. Then, the study went further to investigate augmenting osmotic pressure of osmotic solution (sucrose and fructose) by adding auxiliary solutes (sodium chloride and calcium lactate). The results showcased that augmenting osmotic pressure within a sugar-based solution could be realized through the introduction of additive solutes, and what is more important is that this augmentation displayed a synergistic effect, which was more pronounced in solutions of lower sugar concentration. For example, the osmotic pressure of 45%wt fructose solution was 8.88 MPa, which could be increased to 10.05 MPa by adding 0.075% wt NaCl, while adding 0.075% wt NaCl to 59.14% wt fructose solution could increase osmotic pressure from 20.57 MPa to 21.22 MPa. In essence, this study proposed a strategic approach to studying the OD process by spotlighting osmotic pressure as a pivotal factor.
Collapse
Affiliation(s)
- Xiaojuan Wang
- Department of Agricultural and Biological Engineering, College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
| | - Hao Feng
- Department of Agricultural and Biological Engineering, College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
- Department of Food Science and Human Nutrition, College of Agricultural, Consumer and Environmental Sciences, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA
- Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27401, USA
| |
Collapse
|
2
|
Salehi F, Goharpour K, Razavi Kamran H. Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology. Food Sci Nutr 2023; 11:3959-3975. [PMID: 37457192 PMCID: PMC10345694 DOI: 10.1002/fsn3.3382] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/31/2023] [Accepted: 04/11/2023] [Indexed: 07/18/2023] Open
Abstract
The goal of this work was to examine the effects of sonication time, edible coating concentration (with guar gum), and °Brix (sucrose solution) on the osmotic dehydration (OD) parameters (mass reduction, water loss, soluble solids gain, and rehydration ratio) and the appearance properties (color indices and surface area) of quince slices using a response surface methodology (RSM) approach based on the central composite design (CCD), for the optimization of the process. The process parameters, sonication treatment time (5-10 min; 40 kHz and 150 W), edible coating concentration using guar gum (0.05%-0.15%, w/w), and osmotic concentration using sucrose solution (20%-50%, w/w), were investigated and optimized for OD of quince slices. After each OD process, the quince slices were dehydrated in an oven at 70°C for 240 min. Results demonstrated a good correlation between empirical data with the linear model. Using the optimization method, optimum input operating conditions were determined to be a sonication time of 5 min, guar gum concentration of 0.05%, and sucrose concentration of 37.19°Brix. At this optimum point, the OD process of quince slices reached the optimal mass reduction (17.74%), water loss (25.77%), soluble solids gain (8.03%), rehydration ratio (206.19%), lightness (77.6), redness (0.60), yellowness (34.84), total color change (ΔE) (8.92), and area changes (7.59%).
Collapse
Affiliation(s)
- Fakhreddin Salehi
- Department of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
| | - Kimia Goharpour
- Department of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
| | | |
Collapse
|
3
|
Łuczak P, Klewicki R, Klewicka E. Stability of Fructooligosaccharides in Convectively Dried Fruits After Initial Osmoconcentration. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03084-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
AbstractThe aim of this study was to determine the effect of temperature and time of convective drying on the content of fructooligosaccharides (FOS) in apples, plums and strawberries to which FOS had been introduced by osmoconcentration. The share of oligosaccharides in total sugars was analyzed. In apple tissue, fructooligosaccharides were stable in the temperature range 40–80 °C during drying for up to 8 h. Convective drying of osmotically dehydrated strawberries caused FOS losses; the FOS retention after 8 h at 80 °C was 40%. In the case of plums, 40% retention was recorded after just two hours at 80 °C. Therefore, in the case of some fruits, obtaining a satisfactory level of fructooligosaccharides in the dried material with the assumed level of dry substance requires the determination of appropriate process parameters.
Collapse
|
4
|
Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03066-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
|
5
|
Zongo AP, Khalloufi S, Ratti C. Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions. J Food Sci 2023; 88:228-243. [PMID: 36444525 DOI: 10.1111/1750-3841.16385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 10/11/2022] [Accepted: 10/24/2022] [Indexed: 11/30/2022]
Abstract
Chemical interaction and multicompound competition were investigated on solids gain and carbohydrate profiles evolution during osmotic dehydration of mangoes. Tommy Atkins mango slices (0.4 cm and 1.5 cm thickness) were osmotically processed at 40°C for up to 4 h and 8 h, respectively. Osmotic solutions (60 °Brix) were separated in two categories: single solute (sucrose, glucose, fructose) and multisolute (agave syrup, alone or with additions of 5% inulin or 0.1-0.3% xanthan gum) solutions. High performance liquid chromatography (HPLC) analysis was carried out on treated mango to determine sugar profiles evolution during osmotic dehydration and final product concentrations. Findings pointed out that composition of osmotic solution may modulate mango sugar profiles by triggering uptake or loss of sugar according to different phenomena: chemical potential gradient, lixiviation, prevailing mass transfer, formation of carbohydrate barrier, and solution viscosity. Mango was enriched with the solute present in the single solute osmotic solution, while it lost its own native sugars, which were absent in the osmotic solution. Increasing sample thickness reduces individual sugar uptake or loss in mango treated with both single and multisolute solutions. Significant differences in mono solute solution behavior were found for sucrose due to its capability to form a sugar layer outside the surface of thicker samples, which was shown by scanning electron microscopy (SEM) images, a barrier markedly hindering the sucrose uptake or loss. Addition of polysaccharides (particularly xanthan gum) was found to have an impact of lowering mango individual sugar uptake (18-30%). Practical Application These results will help in understanding the mechanisms by which gain of individual sugars could be reduced and composition could be modulated during osmotic dehydration of fruits. Thus, the findings in this work could lead to production of low-sugar content, osmotically processed mango snacks, enriched with inulin, enhancing their dietary and marketable value.
Collapse
Affiliation(s)
- Assana Pingdwendé Zongo
- Food Science Department, Institute of Nutrition and Functional Foods, Soils Science and Agri-Food Engineering Department, Université Laval, Quebec City, Canada.,Institute of Nutrition and Functional Foods, Soils Science and Agri-Food Engineering Department, Université Laval, Quebec City, Canada
| | - Seddik Khalloufi
- Institute of Nutrition and Functional Foods, Soils Science and Agri-Food Engineering Department, Université Laval, Quebec City, Canada.,Soils Science and Agri-Food Engineering Department, Université Laval, Quebec City, Canada
| | - Cristina Ratti
- Institute of Nutrition and Functional Foods, Soils Science and Agri-Food Engineering Department, Université Laval, Quebec City, Canada.,Soils Science and Agri-Food Engineering Department, Université Laval, Quebec City, Canada
| |
Collapse
|
6
|
Yusuf EH, Wojdyło A, Lech K, Masztalerz K, Nowicka P. The effect of combined drying process (OD-CD-VMD) on nutritional, phytochemical, and sensory profiles, and biological activities of colored dried carrot. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
7
|
Effect of Osmotic Dehydration Pretreatment on the Drying Characteristics and Quality Properties of Semi-Dried (Intermediate) Kumquat (Citrus japonica) Slices by Vacuum Dryer. Foods 2022; 11:foods11142139. [PMID: 35885381 PMCID: PMC9325257 DOI: 10.3390/foods11142139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/05/2022] [Accepted: 07/08/2022] [Indexed: 02/02/2023] Open
Abstract
The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 °C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 °Bx) at the temperatures of 40 and 50 °C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 × 10−8 to 7.19 × 10−8, respectively. OD treatments induced a decline in TPC (5.30–33.92%) and TAA (23.63–59.34% and 4.17–31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.
Collapse
|
8
|
Shen J, Zhang M, Mujumdar AS, Chen J. Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02839-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
9
|
Zhang Z, Yu J, Cheng P, Wang S, Hang F, Li K, Xie C, Shi C. Effect of Different Process Parameters and Ultrasonic Treatment During Solid Osmotic Dehydration of Jasmine for Extraction of Flavoured Syrup on the Mass Transfer Kinetics and Quality Attributes. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02787-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
10
|
Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
11
|
Convective Drying with Ethanol Pre-treatment of Strawberry Enriched with Isomaltulose. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02710-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
12
|
Comprehensive characterization of Chaenomeles seeds as a potential source of nutritional and biologically active compounds. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|