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Mari A, Parisouli DN, Krokida M. Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications. Foods 2024; 13:2783. [PMID: 39272548 PMCID: PMC11394940 DOI: 10.3390/foods13172783] [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: 07/24/2024] [Revised: 08/26/2024] [Accepted: 08/29/2024] [Indexed: 09/15/2024] Open
Abstract
This study summarizes the most recent findings on osmotic dehydration, a crucial step in food preservation. The many benefits of osmotic dehydration are listed, including longer shelf life and preserved nutritional value. Mass transfer dynamics, which are critical to understanding osmotic dehydration, are explored alongside mathematical models essential for comprehending this process. The effect of osmotic agents and process parameters on efficacy, such as temperature, agitation and osmotic agent concentration, is closely examined. Pre-treatment techniques are emphasized in order to improve process effectiveness and product quality. The increasing demand for sustainability is a critical factor driving research into eco-friendly osmotic agents, waste valorization, and energy-efficient methods. The review also provides practical insights into process optimization and discusses the energy consumption and viability of osmotic dehydration compared to other drying methods. Future applications and improvements are highlighted, making it an invaluable tool for the food industry.
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Affiliation(s)
- Alexandra Mari
- School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
| | | | - Magdalini Krokida
- School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece
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2
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Yulni T, Agusta W, Jayanegara A, Alfa MN, Hartono LK, Mariastuty TEP, Hermansyah HD, Astuti, Fauziah PY, Anggraeni D, Lintang MMJ. Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach. Prev Nutr Food Sci 2024; 29:178-189. [PMID: 38974595 PMCID: PMC11223927 DOI: 10.3746/pnf.2024.29.2.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/06/2024] [Accepted: 04/08/2024] [Indexed: 07/09/2024] Open
Abstract
Considering the diverse findings regarding the impact of osmotic pretreatment on the quality of dried products, it is important to determine whether osmotic pretreatment can either maintain or reduce the quality of fruit products. Thus, the present study aimed to scrutinize research regarding the influence of osmotic pretreatment on the qualities of dried fruits through meta-analysis. The Scopus database was used to search for relevant articles. Following the Preferred Reporting Items for Systematic Reviews and Meta-analyses protocol, 26 studies that met the criteria for meta-analysis were identified. The presentation included statistics (mean, standard deviation, sample size) and moderator variables (fruit types, osmotic agents, solution concentrations, drying methods, and drying temperatures). After pooling data using a random effects model, the OpenMEE software was used to conduct meta-analysis. The results showed that osmo-dried fruits had significantly decreased total color difference, titratable acidity, total flavonoid content, and vitamins B1 and B3 (P<0.05) and significantly increased β-carotene and 2,2-diphenyl-1-picrylhydrazyl levels (P<0.05). Osmotic pretreatment did not affect total phenolic content and vitamin C. Subgroup analysis highlighted the influence of moderator variables on the quality of osmo-dried fruits, with each fruit responding differently to osmotic pretreatment. Moreover, using 10% sugar solution as an additive effectively enhanced the quality of dried fruits. In addition, osmotic dehydration can be combined with convective drying at a temperature of 60°C for optimal results in the drying process.
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Affiliation(s)
- Tri Yulni
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Agricultural Engineering Science Study Program, IPB University, Bogor 16680, Indonesia
| | - Waqif Agusta
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, IPB University, Bogor 16680, Indonesia
| | - Mohammad Nafila Alfa
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Postharvest Technology Study Program, IPB University, Bogor 16680, Indonesia
| | | | | | - Herdiarti Destika Hermansyah
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Postharvest Technology Study Program, IPB University, Bogor 16680, Indonesia
| | - Astuti
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
- Chemical Engineering Study Program, Institut Teknologi Sepuluh Nopember, Surabaya 60111, Indonesia
| | - Primawati Yenni Fauziah
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
| | - Dian Anggraeni
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor 16911, Indonesia
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Dimopoulos G, Katsimichas A, Balachtsis K, Dermesonlouoglou E, Taoukis P. Effect of Pulsed Electric Fields on the Shelf Stability and Sensory Acceptability of Osmotically Dehydrated Spinach: A Mathematical Modeling Approach. Foods 2024; 13:1410. [PMID: 38731781 PMCID: PMC11083339 DOI: 10.3390/foods13091410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/25/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0-200 pulses) spinach leaves were osmotically dehydrated at room temperature for up to 120 min. The application of PEF (0.6 kV/20 pulses) prior to OD (60% glycerol, 25 °C, 60 min) lowered water activity (aw = 0.891) while achieving satisfactory product acceptability (total sensory hedonic scoring of 8). During the storage of the product (at 4, 8, 12, and 20 °C for up to 30 d), a significant reduction in total microbial count evolution was observed (9.7 logCFU/g for the untreated samples vs. 5.1 logCFU/g for the PEF-OD-treated samples after 13 d of storage at 4 °C). The selection of these PEF and OD treatment conditions enabled the extension of the product shelf life by up to 33 d under chilled storage. Osmotically treated spinach could find application in ready-to-eat salad products with an extended shelf life, which is currently not possible due to the high perishability of the specific plant tissue.
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Affiliation(s)
| | | | | | | | - Petros Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 15780 Athens, Greece; (G.D.); (A.K.); (K.B.); (E.D.)
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Asghari A, Zongo PA, Osse EF, Aghajanzadeh S, Raghavan V, Khalloufi S. Review of osmotic dehydration: Promising technologies for enhancing products' attributes, opportunities, and challenges for the food industries. Compr Rev Food Sci Food Saf 2024; 23:e13346. [PMID: 38634193 DOI: 10.1111/1541-4337.13346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/23/2024] [Accepted: 03/27/2024] [Indexed: 04/19/2024]
Abstract
Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies. Notably, OD can effectively remove a significant amount of water without a phase change, which reduces the energy demand associated with latent heat and high temperatures. A specific feature of OD is its ability to introduce solutes from the hypertonic solution into the food matrix, thereby influencing the attributes of the final product. This review comprehensively discusses the fundamental principles governing OD, emphasizing the role of chemical potential differences as the driving force behind the molecular diffusion occurring between the food and the osmotic solution. The kinetics of OD are described using mathematical models and the Biot number. The critical factors essential for optimizing OD efficiency are discussed, including product characteristics, osmotic solution properties, and process conditions. In addition, several promising technologies are introduced to enhance OD performance, such as coating, skin treatments, freeze-thawing, ultrasound, high hydrostatic pressure, centrifugation, and pulsed electric field. Reusing osmotic solutions to produce innovative products offers an opportunity to reduce food wastes. This review explores the prospects of valorizing food wastes from various food industries when formulating osmotic solutions for enhancing the quality and nutritional value of osmotically dehydrated foods while mitigating environmental impacts.
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Affiliation(s)
- Ali Asghari
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - P Assana Zongo
- Applied Sciences and Technologies Research Institute, National Center for Research and Applied Sciences of Burkina Faso, Ouagadougou, Burkina Faso
| | - Emmanuel Freddy Osse
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Quebec City, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Quebec City, Québec, Canada
- Institute of Nutrition and Functional Foods, Quebec City, Québec, Canada
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Katsouli M, Dermesonlouoglou E, Dimopoulos G, Karafantalou E, Giannakourou M, Taoukis P. Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods 2024; 13:171. [PMID: 38201199 PMCID: PMC10779092 DOI: 10.3390/foods13010171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate osmotic dehydration (OD), high pressure (HP), and pulsed electric fields (PEF) processing conditions leading to effective quality retention of potato cuts. PEF (0.5 kV/cm, 200 pulses) or HP (400 MPa, 1 min) treatments prior to OD (35 °C, 120 min) were found to promote the retention of the overall quality (texture and color) of the samples. The incorporation of anti-browning agents (ascorbic acid and papain) into the osmotic solution improved the color retention, especially when combined with PEF or HP due to increased solid uptake (during OD) as indicated by DEI index (2.30, 1.93, and 2.10 for OD treated 120 min, non-pre-treated, HP pre-treated, and PEF pre-treated samples, respectively). PEF and HP combined with OD and anti-browning agent enrichment are sought to improve the quality and microbial stability of fresh-cut potatoes during refrigerator storage. Untreated fresh-cut potatoes were characterized by color degradation from the 2nd day of storage at 4 °C, and presented microbial growth (total viable counts: 6 log (CFU)/g) at day 6, whereas pre-treated potato samples retained their color and microbiologically stability after 6 days of cold storage (total viable counts, <4 log(CFU)/g).
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Affiliation(s)
| | - Efimia Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 9, Iroon Polytechniou Str, 15772 Zografou, Greece; (M.K.); (G.D.); (E.K.); (M.G.); (P.T.)
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Thomas B, Pulissery SK, Sankalpa KB, Lal AMN, Warrier AS, Mahanti NK, Kothakota A. Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration. J Food Sci 2024; 89:494-512. [PMID: 38126117 DOI: 10.1111/1750-3841.16875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The vacuum impregnation (VI) process parameters (vacuum pressure = 20-60 kPa; VI temperature = 35-55°C; concentration of the sucrose solution = 40-60 °Brix; and vacuum process time = 8-24 min) for pineapple rings were optimized based on the moisture content (MC), water loss (WL), solids gain (SG), yellowness index (YI), and total soluble solids (TSS) content of pineapple rings using response surface methodology (RSM). A relationship was developed between the process and response variables using RSM and artificial neural network (ANN) techniques. The effectiveness of VI was evaluated by comparing it with the osmotic dehydration (OD) technique. The optimum condition was found to be 31.782 kPa vacuum pressure, 50.441°C solution temperature, and 60 °Brix sucrose concentration for 20.068 min to attain maximum TSS, YI, SG, and WL, and minimum MC of pineapple rings. The R2 values of RSM models for all variables varied between 0.70 and 0.91, whereas mean square error values varied between 0.76 and 71.58 and for ANN models varied between 0.87-0.93 and 0.53-193.78, respectively. Scanning electron micrographs (SEM) revealed that parenchymal cell rupture was less in VI than in OD. The VI pineapple rings exhibited more pores and high SG, as compared to OD, due to the pressure impregnation. Spectroscopic analysis affirmed that the stretching vibrations of intermolecular and intramolecular interactions were significant in VI as against OD. The VI reduced the drying time by 35% compared to OD, with the highest overall acceptability score and lower microbial load during storage. PRACTICAL APPLICATION: Pineapple is a perishable fruit, which necessitates processing for extended shelf life. This study highlights the potential of the vacuum impregnation process as a promising alternative to conventional preservation methods such as osmotic dehydration for pineapples.
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Affiliation(s)
- Binuja Thomas
- Kerala State Council for Science, Technology & Environment (KSCSTE), Sasthra Bhavan, Thiruvananthapuram, Kerala, India
| | | | - K B Sankalpa
- Department of Food Process Engineering, Danaveera Sirasangi Sri Lingaraj Desai College of Horticulture Engineering and Food Technology, Devihosur, University of Horticultural Sciences, Bagalkote, Karnataka, India
| | - A M Nandhu Lal
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala, India
| | - Aswin S Warrier
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala, India
| | - Naveen Kumar Mahanti
- Post Harvest Technology Research Station, Dr. Y.S.R. Horticultural University, Tadepalligudem, Andhra Pradesh, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala, India
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Zhang X, Li M, Zhu L, Geng Z, Liu X, Cheng Z, Zhao M, Zhang Q, Yang X. Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends. Foods 2023; 12:4255. [PMID: 38231612 DOI: 10.3390/foods12234255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest. It can also be dried and processed into products such as dried sea buckthorn fruit, freeze-dried sea buckthorn powder, and sea buckthorn oil. This review, therefore, provides an overview of the existing state of drying and high-quality processing of sea buckthorn. The effects of different pretreatment and drying techniques on the drying characteristics and quality of sea buckthorn and the existing problems of superior-quality processing of sea buckthorn products are summarised. The development trend of sea buckthorn drying methods and the ways to achieve high-quality processing of sea buckthorn products are indicated. These ways are mainly related to the following: (1) The application of combined pretreatment and drying techniques to find a balance between economy, ecology, and efficiency; (2) Introducing new online measurement and control technology into drying equipment; (3) Optimising the existing process to form a complete sea buckthorn industrial chain and develop the sea buckthorn deep-processing industry.
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Affiliation(s)
- Xuetao Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xinyu Liu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Zheyu Cheng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengxu Zhao
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Qian Zhang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Xinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
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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.
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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
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Salehi F. Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Rashid MT, Liu K, Jatoi MA, Safdar B, Lv D, Li Q. Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes. Front Nutr 2022; 9:1040314. [PMID: 36337660 PMCID: PMC9631448 DOI: 10.3389/fnut.2022.1040314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 10/06/2022] [Indexed: 11/13/2022] Open
Abstract
Sweet potatoes (SPs) are a versatile tuberous crop used as subsistence and cash crop in raw and processed forms. The major issue with SPs is post-harvest losses, which result in noticeable quality decline because of inappropriate handling, storage, delayed transit, and sales, as well as microbiological and enzymatic activity. Drying is an excellent strategy for managing short postharvest storage life, preserving nutrients, and maximizing long-term benefits. However, several parameters must be considered before drying SPs, such as relative humidity, temperature, drying duration, size, and shape. The current review looks at the factors influencing SPs' moisture loss, drying kinetics, diverse drying methods, pretreatments, operating conditions, and their efficacy in improving the drying process, functional, and nutritional qualities. An optimal drying process is required to preserve SPs to obtain concentrated nutrients and improve energy efficiency to be ecofriendly. Drying sweet potatoes using traditional methods such as sun or open-air drying was found to be a slow process that could result in a lower quality. Various advanced drying techniques, like vacuum, infrared, freeze drying, and pretreatments such as ultrasound and osmotic dehydration, have been developed and are successfully used globally. The best-fit thin-layer models (Hii, Page, two-term, logarithmic) utilized for drying SPs and appropriate modeling methods for optimizing drying procedures are also discussed.
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Affiliation(s)
- Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- *Correspondence: Kunlun Liu
| | | | - Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Dingyang Lv
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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Paraskevopoulou E, Andreou V, Dermesonlouoglou EK, Taoukis PS. Combined effect of pulsed electric field and osmotic dehydration pretreatments on mass transfer and quality of air-dried pumpkin. J Food Sci 2022; 87:4839-4853. [PMID: 36250503 DOI: 10.1111/1750-3841.16350] [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: 03/21/2022] [Revised: 09/09/2022] [Accepted: 09/15/2022] [Indexed: 11/29/2022]
Abstract
Pulsed electric field (PEF) and osmotic dehydration (OD) pretreatment can accelerate the time-consuming drying process and minimize its high energy demands. The effect of PEF and OD pre-processing conditions and osmotic solution composition on mass transfer kinetics (water loss, solid gain, water activity) and quality properties (color, texture, total sensory quality) during OD and subsequent air-drying (AD) of pumpkin was studied. Application of PEF (2.0 kV/cm-1500 pulses) significantly enhanced mass transfer during subsequent air-drying (increased effective diffusivity coefficient Des and drying rate kdrying , respectively). PEF and OD treatments led to a significant reduction of the processing time by 12 and 10%, respectively (p < 0.05). The maximum reduction of processing time by 27% (p < 0.05) (compared to untreated sample) resulted in combined use of PEF and OD as pretreatments prior to AD. When PEF pretreatment was combined with OD prior to AD, the corresponding energy was by 50% less than the respective energy required for nonprocessed samples. PRACTICAL APPLICATION: Pulsed electric fields (PEF) and osmotic dehydration (OD) can be applied for the production of air-dried pumpkin cuts of superior quality (in terms of quality and sensory characteristics) and reduced energy requirements (as a result of total processing time decrease).
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Affiliation(s)
- Eleni Paraskevopoulou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Varvara Andreou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Efimia K Dermesonlouoglou
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
| | - Petros S Taoukis
- School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Iroon Polytechniou, Polytechnioupoli Zorafou, Athens, Greece
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12
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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: 4] [Impact Index Per Article: 2.0] [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.
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Kaur D, Singh M, Zalpouri R, Singh I. Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal assisted technologies: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Damanpreet Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Manpreet Singh
- Department of Renewable Energy Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Ruchika Zalpouri
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana Punjab India
| | - Iqbal Singh
- Department of Renewable Energy Engineering Punjab Agricultural University Ludhiana Punjab India
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Serpa-Fajardo JG, Hernández-Ramos EJ, Fernández-Lambert G, Sandoval-Herazo LC, Andrade-Pizarro RD. Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review - Part I. F1000Res 2022; 11:562. [PMID: 36606117 PMCID: PMC9772581 DOI: 10.12688/f1000research.110429.1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 05/11/2022] [Indexed: 01/13/2023] Open
Abstract
Background: The cassava starch industry is recognized as a source of negative externalities caused by the agroindustrial waste 'cassava bagasse'. Even though options for bioconversion of cassava bagasse have been introduced, it is also true that hundreds of tons of this waste are produced annually with the consequent negative environmental impact. This agroindustrial context highlights the need for further research in technological proposals aimed at lowering the water contained in cassava bagasse. Methods: We report a scoping review of studies from 2010-2021 that mention the uses of cassava bagasse, as well as the technological options that have become effective for drying fruits and vegetables. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) method. Articles selected were taken from the databases of ScienceDirect, Google Scholar, Scopus and Springer. Results : This review highlights fruit and vegetable osmotic dehydration and drying studies assisted by the combination of emerging technologies of osmotic pressure, ultrasound, and electrical pulses. Studies that take advantage of cassava bagasse have focused on biotechnological products, animal and human food industry, and development of biofilms and biomaterials. Conclusions: In this review, we found 60 studies out of 124 that show the advantages of the residual components of cassava bagasse for the development of new products. These studies do not mention any potential use of bagasse fiber for post-industrial purposes, leaving this end products' final use/disposal unaddressed. A viable solution is osmotic dehydration and drying assisted with electrical pulse and ultrasound that have been shown to improve the drying efficiency of fruits, vegetables and tubers. This greatly improves the drying efficiency of agro-industrial residues such as husks and bagasse, which in turn, directly impacts its post-industrial use.
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Affiliation(s)
- José Gabriel Serpa-Fajardo
- Tecnológico Nacional de México-Campus Misantla, Misantla, Veracruz, 93821, Mexico
- Departamento de Ingeniería Agroindustrial, Universidad de Sucre, Sincelejo, Sucre, 700001, Colombia
| | | | | | | | - Ricardo David Andrade-Pizarro
- Facultad de Ingenierías, Departamento de Ingeniería de Alimentos, Universidad de Córdoba, Montería, Córdoba, 230002, Colombia
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Filipović V, Lončar B, Filipović J, Nićetin M, Knežević V, Šeregelj V, Košutić M, Bodroža Solarov M. Addition of Combinedly Dehydrated Peach to the Cookies-Technological Quality Testing and Optimization. Foods 2022; 11:foods11091258. [PMID: 35563980 PMCID: PMC9099911 DOI: 10.3390/foods11091258] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/05/2022] [Accepted: 04/11/2022] [Indexed: 02/04/2023] Open
Abstract
Peach dehydrated by a combined method of osmodehydration and lyophilization is characterized by upgraded dehydration effectiveness and enhanced chemical and mineral matter content, and as such, is an interesting material to be applied to the cookies’ formulation. Incorporation of this material requires testing and optimization of the addition level from the aspect of overall technological quality in order to obtain a new cookie product. Obtained cookie samples with different levels of dehydrated peach addition were subjected to the nutritive and technology quality parameters testing. Cookies’ chemical, mineral matter, and phenolic compounds content, the antioxidative activity of nutritive parameters, and the physical, technological, textural, colour, and sensory characteristics of technological parameters were investigated. Obtained results showed that the addition of especially higher levels of dehydrated peach enhanced all nutritive, while simultaneously decreased most of the technological quality parameters. The statistical method of Z-score analysis was used to calculate the optimal level of dehydrated peach addition to the cookie formulation for obtaining the highest nutritive enrichment without excessive technological quality deterioration. The optimal addition of osmodehydrated and lyophilized peach to the cookie formulation was determined to be 15%.
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Affiliation(s)
- Vladimir Filipović
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
- Correspondence: ; Tel.: +381-641574419
| | - Biljana Lončar
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Jelena Filipović
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
| | - Milica Nićetin
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Violeta Knežević
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Vanja Šeregelj
- Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (B.L.); (M.N.); (V.K.); (V.Š.)
| | - Milenko Košutić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
| | - Marija Bodroža Solarov
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia; (J.F.); (M.K.); (M.B.S.)
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16
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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]
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17
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Filipović V, Filipović J, Lončar B, Knežević V, Nićetin M, Filipović I. Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16512] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vladimir Filipović
- University of Novi Sad Faculty of Technology Novi Sad Bul. cara Lazara 1 Novi Sad Serbia
| | - Jelena Filipović
- University of Novi Sad Insititute for Food Technology Bul. cara Lazara 1 Novi Sad Serbia
| | - Biljana Lončar
- University of Novi Sad Faculty of Technology Novi Sad Bul. cara Lazara 1 Novi Sad Serbia
| | - Violeta Knežević
- University of Novi Sad Faculty of Technology Novi Sad Bul. cara Lazara 1 Novi Sad Serbia
| | - Milica Nićetin
- University of Novi Sad Faculty of Technology Novi Sad Bul. cara Lazara 1 Novi Sad Serbia
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18
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Ma Y, Yi J, Bi J, Zhao Y, Li X, Wu X, Du Q. Effect of ultrasound on mass transfer kinetics and phenolic compounds of apple cubes during osmotic dehydration. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112186] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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19
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Abstract
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
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20
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YANG DH, LI XY, ZHAO YF, HOU QM, MENG QY, LI L. Osmotic dehydration kinetics of fresh and frozen blueberries considering volume shrinkage in a novel ternary solution. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.21621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Da-Heng YANG
- Harbin University of Commerce, China; Harbin University of Commerce, China
| | | | | | | | | | - Li LI
- Harbin University of Commerce, China
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21
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Hu X, Wang R, Xie Q, Ge K, Li G, Fu F, Ding S, Shan Y. Changes in water state, distribution, and physico‐chemical properties of preserved kumquats during different processing methods. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiao Hu
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha China
| | - Qiutao Xie
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
| | - Keda Ge
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Gaoyang Li
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Fuhua Fu
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
| | - Yang Shan
- Hunan Agricultural Product Processing Institute, Hunan Fruit, Vegetable Processing and Quality Safety International Scientific and Technological Innovation Cooperation Base Hunan Province Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences Changsha Hunan Province China
- Longping Branch Graduate School Hunan University Changsha China
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22
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Ultrasound-assisted osmotic dehydration of litchi: effect of pretreatment on mass transfer and quality attributes during frozen storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00931-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Spinei M, Oroian M. The influence of osmotic treatment assisted by ultrasound on the physico-chemical characteristics of blueberries (Vaccinium myrtillus L.). ULTRASONICS 2021; 110:106298. [PMID: 33227685 DOI: 10.1016/j.ultras.2020.106298] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 10/22/2020] [Accepted: 11/03/2020] [Indexed: 06/11/2023]
Abstract
The aim of the study was to analyse the effect of osmotic treatment assisted by ultrasound on the physico-chemical properties of blueberries from Suceava county, Romania. Ultrasound treatment was conducted at the frequency of 25 kHz (using different values of amplitude - 20, 60 and 100%, respectively) in 61.5% sucrose solution at 30, 40 and 50 °C for 20, 40 and 60 min. The Box-Behnken design was used to investigate the influence of independent variables (time, temperature and amplitude) on the osmotic dehydration. The results showed that for physico-chemical characteristics (mass transfer parameters; moisture content; total content of anthocyanins, flavonoids and polyphenols; DPPH assay scavenging activity) that optimal conditions were obtained at 30 °C for 40 min at a 100% amplitude. Ultrasound treatment stimulated changes in the main characteristics, especially of colour leading to a higher lightness (L*), decreasing AsA-POD and water activity. The results indicated that the higher the values of independent variables are, the more representative is the correlation between them.
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Affiliation(s)
- Mariana Spinei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
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24
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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031269] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.
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25
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Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage. Processes (Basel) 2021. [DOI: 10.3390/pr9020202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.
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26
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Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09276-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Zhao L, Kristi N, Ye Z. Atomic force microscopy in food preservation research: New insights to overcome spoilage issues. Food Res Int 2020; 140:110043. [PMID: 33648269 DOI: 10.1016/j.foodres.2020.110043] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 12/14/2020] [Accepted: 12/16/2020] [Indexed: 11/25/2022]
Abstract
A higher level of food safety is required due to the fast-growing human population along with the increased awareness of healthy lifestyles. Currently, a large percentage of food is spoiled during storage and processing due to enzymes and microbial activity, causing huge economic losses to both producers and consumers. Atomic force microscopy (AFM), as a powerful scanning probe microscopy, has been successfully and widely used in food preservation research. This technique allows a non-invasive examination of food products, providing high-resolution images of surface structure and individual polymers as well as the physical properties and adhesion of single molecules. In this paper, detailed applications of AFM in food preservation are reviewed. AFM has been used to provide comprehensive information in food preservation by evaluating the spoilage with its related structure modification. By utilizing AFM imaging and force measurement function, the main mechanisms involved in the loss of food quality and preservation technologies development can be further elucidated. It is also capable of exploring the activities of enzymes and microbes in influencing the quality of food products during storage. AFM provides comprehensive solutions to overcome spoilage issues with its versatile functions and high-throughput outcomes. Further research and development of this novel technique in order to solve integrated problems in food preservation are necessary.
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Affiliation(s)
- Leqian Zhao
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China
| | - Natalia Kristi
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China
| | - Zhiyi Ye
- Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400030, People's Republic of China.
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28
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Optimization of Osmotic Dehydration of Tomatoes in Solutions of Non-Conventional Sweeteners by Response Surface Methodology and Desirability Approach. Foods 2020; 9:foods9101393. [PMID: 33019673 PMCID: PMC7599634 DOI: 10.3390/foods9101393] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 09/18/2020] [Accepted: 09/30/2020] [Indexed: 01/13/2023] Open
Abstract
The osmotic dehydration (OD) of tomatoes in solutions of alternative sweeteners was investigated using Response Surface Methodology (RSM), while selected desirability functions were implemented in order to define the optimum process parameters (temperature/duration of osmotic treatment, osmotic solution composition and concentration). Mass exchange, color and texture were measured during the process. Changes in color occurred rapidly at the beginning of the process, while firmness was significantly increased, indicating that OD processing led to tomato texture improvement. Color and firmness changes were adequately modeled using a polynomial model. RSM coupled with desirability functions was applied to optimize OD procedure in terms of color retention and maximum solid gain, a requirement for candied products. A maximum desirability was obtained by incorporating oligofructose into the osmotic solution, at relatively short treatment times. Results were validated and sensory analysis was conducted at the optimized conditions to assess samples’ organoleptic acceptance.
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29
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Sulistyawati I, Dekker M, Verkerk R, Steenbekkers B. Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers. J Food Sci 2020; 85:3527-3535. [PMID: 32918290 PMCID: PMC7590129 DOI: 10.1111/1750-3841.15439] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 07/13/2020] [Accepted: 08/03/2020] [Indexed: 11/28/2022]
Abstract
Abstract One way to add value to tropical fruit and increase its availability in the global market is to develop new, less perishable, products from fresh fruit. The purpose of this study is to compare the perception of key quality attributes and preferences of dried mango between consumers with different familiarity and health consciousness. This study surveyed respondents from China, Indonesia, and the Netherlands via an adaptive choice‐based conjoint method (n = 483) to evaluate intrinsic quality attributes that influenced consumer preference for dried mango. Consumers in different countries have different texture, taste, and color preferences for dried mango. The most important attribute for the Dutch and Chinese was “free from extra ingredients”, while for Indonesians, it was the texture. Familiarity with dried mango and health consciousness do not influence consumer preference of intrinsic attributes of dried mango. Different preferences of intrinsic attributes of dried mango between countries are related to cultural differences. This study provides useful insights for food manufacturers into the significance of key intrinsic quality attributes in developing dried mango. Practical Application Intrinsic quality parameters of dried mango are not perceived in the same way by every consumer and this is related to cultural differences. Crispy texture is important only for Indonesian consumers, while “free from extra ingredients” is the most important for Dutch and Chinese consumers. This information is relevant when developing dried mango products for the respective markets.
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Affiliation(s)
- Ita Sulistyawati
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.,Department of Food Technology, Soegijapranata Catholic University, Pawiyatan Luhur IV/1, Semarang, 50234, Indonesia
| | - Matthijs Dekker
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Bea Steenbekkers
- Food Quality and Design Group, Agrotechnology and Food Sciences Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
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30
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Sulistyawati I, Verkerk R, Fogliano V, Dekker M. Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109985] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02522-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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32
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Evaluation of Osmotic Dehydration Process in Plant Tissue with Low-Field Magnetic Resonance Imaging Enhanced with Paramagnetic Ions. Processes (Basel) 2020. [DOI: 10.3390/pr8080887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A novel, non-invasive low-field Magnetic Resonance Imaging (MRI) technique for studying the osmotic dehydration process in fruits and vegetables is proposed. A saturated solution of paramagnetic salt is used as both the osmotic substance and the contrast agent for MRI. Using courgette as an example, it is demonstrated that the results obtained by the new method are consistent with the standard mass transport analysis, but additional information about the spatial distribution of osmotic substance within the sample and its evolution in time is provided. The MRI method is much more efficient in terms of experiment time and the amount of biological material needed. Possible extensions of the technique to improve its accuracy are discussed.
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33
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Li L, Zhang M, Wang W. Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100548] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Cardoso T, Marques C, Sotiles AR, Dagostin JLA, Masson ML. Characterization of lactobionic acid evidencing its potential for food industry application. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13277] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Taís Cardoso
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná Curitiba Puerto Rico Brazil
| | - Caroline Marques
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná Curitiba Puerto Rico Brazil
| | - Anne Raquel Sotiles
- Department of Chemistry, Graduate Program in ChemistryFederal University of Paraná Curitiba Puerto Rico Brazil
| | - João Luiz Andreotti Dagostin
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná Curitiba Puerto Rico Brazil
| | - Maria Lucia Masson
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná Curitiba Puerto Rico Brazil
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Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products. Foods 2019; 8:foods8090421. [PMID: 31540465 PMCID: PMC6770147 DOI: 10.3390/foods8090421] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 01/16/2023] Open
Abstract
The objective of this work is the comparative study of different osmotic treatments at 37 °C on the quality and shelf life of chilled sea bass fillets. Fish fillets were treated using osmotic solutions consisting of oligofructose (40%–50%–60%) and 5% NaCl with (BP/OT) and without (OT) former antioxidant enrichment by using Rosa damascena distillation by-products. Water activity decreased to approximately 0.95 after 330 minutes of osmotic treatment. Untreated and osmotically treated fish fillets (BP/OT) and (OT) were subsequently stored at 5 °C and their quality was evaluated based on microbial growth and lipid oxidation. Osmotic treatment extended significantly the shelf life of fish in terms of microbial growth; however, it also accelerated its lipid oxidation. The impregnation of Rosa damascena phenolics not only counterbalanced this negative effect, but led to a more than four-fold increase of the shelf life of sea bass, as compared to the untreated samples.
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Nowacka M, Wiktor A, Dadan M, Rybak K, Anuszewska A, Materek L, Witrow-Rajchert D. The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries. Foods 2019; 8:foods8080283. [PMID: 31344943 PMCID: PMC6722831 DOI: 10.3390/foods8080283] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/16/2019] [Accepted: 07/22/2019] [Indexed: 01/09/2023] Open
Abstract
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.
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Affiliation(s)
- Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Aleksandra Anuszewska
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Lukasz Materek
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Dorota Witrow-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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Nowacka M, Laghi L, Rybak K, Dalla Rosa M, Witrowa-Rajchert D, Tylewicz U. Water state and sugars in cranberry fruits subjected to combined treatments: Cutting, blanching and sonication. Food Chem 2019; 299:125122. [PMID: 31288165 DOI: 10.1016/j.foodchem.2019.125122] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 07/01/2019] [Accepted: 07/02/2019] [Indexed: 01/12/2023]
Abstract
To ease the mass exchange in fruit tissues, cutting and blanching are traditionally performed. However, recently, unconventional methods such as sonication are becoming more popular, which cause several alterations of physical and chemical properties as well as microstructure changes. The aim of this work was to evaluate the distribution of water inside the cranberry fruits, microstructural changes and sugars content, following traditional and sonication pre-treatments in osmotic solutions. TD-NMR spectroscopy was used to measure the transverse relaxation time (T2) and intensity of proton pools in different cellular compartments. The microstructure of the samples was evaluated by SEM microscopy, sugars content by HPLC and sucrose melting temperature and enthalpy by DSC. Different pre-treatments appeared to promote microstructure alterations and loss of water from vacuole and cytoplasm/extracellular space, more pronounced in cut and blanched samples. Cutting and blanching followed by osmotic dehydration with assisted sonication eased sucrose penetration into the tissue.
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Affiliation(s)
- Malgorzata Nowacka
- Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Luca Laghi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy.
| | - Katarzyna Rybak
- Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy; Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
| | - Dorota Witrowa-Rajchert
- Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
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Wiktor A, Nowacka M, Anuszewska A, Rybak K, Dadan M, Witrowa-Rajchert D. Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques. J Food Sci 2019; 84:1820-1828. [PMID: 31206662 DOI: 10.1111/1750-3841.14651] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 12/01/2022]
Abstract
The aim of this study was to analyze the impact of traditional and combined pretreatment on dehydration kinetics and quality of dried swamp cranberries. Fruits were blanched, cut, or treated by combined technique consisting of blanching and application of pulsed electric field. Afterwards, fruits were subjected for osmotic dehydration (OD; 72 hr) in 61.5% sucrose solution or in ternary solution consisting of 30% sucrose with 0.1% addition of steviol glycosides to ensure similar sweetness of both mixtures. In the case of samples treated by combined method, OD was enhanced during first 30 min by sonication. Partially dehydrated cranberries were air dried at 70 °C. The quality of dehydrated fruits was assessed by the means of phenolics content, anthocyanin content, flavonoid content, vitamin C content, water activity, and color. Blanching decreased drying time by 48% to 50% in comparison to cutting. Utilization of combined method reduced drying time of cranberries up to 55% in comparison to cut samples. Water activity of all samples was below 0.6. Blanched samples or blanched and then treated with pulsed electric field and ultrasound contained more anthocyanins and flavonoids and less sucrose than cut samples. PRACTICAL APPLICATION: According to current trends in food and beverage industry, consumers seek for products which does not contain excessive amounts of sugars, salt, or fats. Dried cranberry fruits are rich in bioactive compounds and need to be osmotically dehydrated in sugar solutions to make the taste of the final product acceptable. Osmotic dehydration is also carried out to decrease time of drying, which is one of the most energy intensive processes. Therefore, there is a need to develop a technology with potential to maintain the bioactive compounds, reduce sugar content in comparison to traditionally process fruits, and enhance the kinetics of drying.
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Affiliation(s)
- A Wiktor
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - M Nowacka
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - A Anuszewska
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - K Rybak
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - M Dadan
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
| | - D Witrowa-Rajchert
- Dept. of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw Univ. of Life Sciences (WULS-SGGW), Warsaw, Poland
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The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples. Journal of Food Science and Technology 2019; 56:1927-1938. [PMID: 30996428 PMCID: PMC6443819 DOI: 10.1007/s13197-019-03658-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 02/13/2019] [Accepted: 02/17/2019] [Indexed: 11/01/2022]
Abstract
Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only slight reduction in the NWC in the samples, i.e. by about 15 and 20%, respectively after 6 and 24 h, against a value up to 80% in case of 65°Brix use. Similarly, larger NSG was achieved at higher solution concentrations, but the differences were smaller. In the case of the use of 80% bilberry press cake extract the NSG was very low but NWC was relatively high. Such a low concentration of slightly concentrated fruit juices is not effective for dehydration of apples, but it may be sufficient to enrich the fruit with the desired colorants. This higher concentration of osmotic solution and a larger addition, especially of the concentrate of chokeberry juice, significantly affected the color changes of dehydrated apples. The apple dehydrated in mixture of 65°Brix sucrose and 15% chokeberry juice concentrate solution exhibited the highest sensory parameters. The addition of berry fruit juices and extract was able to improve the apple sensory quality after 24 h OD in comparison with sucrose solution. Ethanol extract was a good osmotic agent, but not accepted due to taste and overall quality. However, the addition of the extract can be successfully used in conjunction with a sugar solution.
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Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Res Int 2018; 116:90-102. [PMID: 30717022 DOI: 10.1016/j.foodres.2018.12.055] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 12/21/2018] [Accepted: 12/23/2018] [Indexed: 12/19/2022]
Abstract
Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention worldwide having features very similar to fresh food products, but with a longer shelf life. This review presents the recent developments in novel technologies and methods for the production and preservation of IMF. These include new drying methods, using agents to reduce water-activity, innovative osmotic dehydration technologies, electro-osmotic dewatering, thermal pasteurization, plasma treatments (PT), high pressure processing (HPP), modified atmosphere packaging (MAP), edible coating, active packaging (and energy efficiency, improve quality and extend the shelf life of the final food AP) and hurdle technologies (HT). Innovative methods applied to producing and preserving IMF can enhance both drying products. Yet more systematic research is still needed to bridge knowledge gaps, in particular on inactivation kinetics and mechanisms related to thermal and non-thermal pasteurization technologies for control of pathogens and spoilage micro-organisms in IMF.
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Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.032] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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42
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Nowacka M, Tappi S, Tylewicz U, Luo W, Rocculi P, Wesoły M, Ciosek-Skibińska P, Dalla Rosa M, Witrowa-Rajchert D. Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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43
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Nowacka M, Tylewicz U, Tappi S, Siroli L, Lanciotti R, Romani S, Witrowa-Rajchert D. Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Pasławska M, Nawirska-Olszańska A, Stępień B, Klim A. The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale ( Brassica oleracea L. Var. Acephala) Leaves. Molecules 2018; 23:molecules23112764. [PMID: 30366390 PMCID: PMC6278522 DOI: 10.3390/molecules23112764] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/19/2018] [Accepted: 10/23/2018] [Indexed: 12/03/2022] Open
Abstract
The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying. Kale leaves underwent vacuum impregnation in freshly squeezed onion juice and in sodium chloride solution utilising the following impregnation process parameters: At the vacuum stage, 6 kPa reduced pressure for 1 min, dosing the impregnating solution and keeping the sample under vacuum for 2 min, and then 6 min in impregnating solution at atmospheric pressure. Fluidized bed drying of kale was conducted using inert polypropylene balls, utilising a drying air temperature in a range from 70 to 130 °C. The drying kinetics were described, and the dehydrated product’s quality was assessed, on the basis of these selected characteristics: The content of chlorophylls, polyphenols and carotenoids, and antioxidant activity measured with ABTS+, dry matter, water activity and colour. It was determined that protective influence of vacuum impregnation before fluidized bed drying was seen only in the case of using temperatures of 90 and 110 °C. The highest content of bioactive components in dried kale was obtained in the case of using onion juice impregnation and drying at 110 °C.
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Affiliation(s)
- Marta Pasławska
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37, 51-630 Wrocław, Poland.
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Angelika Klim
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
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Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Crit Rev Food Sci Nutr 2017; 59:1408-1432. [DOI: 10.1080/10408398.2017.1409192] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Xu-Hai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Jun Wang
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhen-Jiang Gao
- College of Engineering, China Agricultural University, Beijing, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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46
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Azeez L, Oyedeji AO, Adebisi SA, Adejumo AL, Tijani KO. Chemical components retention and modelling of antioxidant activity using neural networks in oven dried tomato slices with and without osmotic dehydration pre-treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9609-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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de Jesus Junqueira JR, Corrêa JLG, de Mendonça KS, Resende NS, de Barros Vilas Boas EV. Influence of sodium replacement and vacuum pulse on the osmotic dehydration of eggplant slices. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.01.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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48
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Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives. Food Microbiol 2017; 63:72-83. [DOI: 10.1016/j.fm.2016.11.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2016] [Revised: 10/28/2016] [Accepted: 11/01/2016] [Indexed: 11/23/2022]
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49
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Dermesonlouoglou EK, Andreou V, Alexandrakis Z, Katsaros GJ, Giannakourou MC, Taoukis PS. The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13355] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Efimia K. Dermesonlouoglou
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
| | - Varvara Andreou
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
| | - Zacharias Alexandrakis
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
| | - George J. Katsaros
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
| | - Maria C. Giannakourou
- Department of Food Technology; Faculty of Food Technology and Nutrition; Technological Educational Institute of Athens; Agiou Spyridonos 12243 Aigaleo Athens Greece
| | - Petros S. Taoukis
- Laboratory of Food Chemistry and Technology; School of Chemical Engineering; National Technical University of Athens; 5, Iroon Polytecniou 15780 Zografou Athens Greece
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