Currently, there is a worldwide trend for developing new techniques of food preservation that do not involve chemical agents and generate products that exhibit a better nutritional quality but have similar colors, aromas, and flavors to fresh foods. The most common method is reducing the water content in the food through drying, which is done to increase the shelf life of food (González-Fésler et al., 2008).Transportation, packaging, and storage costs are reduced by the effect of drying, by supplying dry raw materials as an ingredient for other products and by developing new food products. Food drying is carried out with hot air, the sun, microwaves, freeze-drying, and frying (Rodríguez-Miranda et al., 2019), but when the sensory properties are modified, nutrients are lost and the food undergoes degradation by thermal decomposition, oxidation, enzymatic browning, and damage to its physical structure. Therefore, osmotic dehydration (OD) is a viable technique for food preservation that allows an acceptable level of nutrients to be maintained, reducing damage to the physical, structural, functional, nutritional, and sensory properties of food and reducing energy costs (García-Toledo et al., 2016).OD consists of removing the water and absorption of solids from a product, which is immersed in a hypertonic solution of sugars, salts,