Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits

Abstract

Jambolan (Syzygium cumini) is a native fruit from Asia that has adapted well to the tropical climate of the Amazonian region. However, due to its limited annual availability and high perishability, the jambolan fruit is still underexploited. Thus, this study aimed to preserve the jambolan through a combined process of pulsed vacuum osmotic dehydration (PVOD) and convective air-drying and to monitor the total phenolic contents (TPCs) and total monomeric anthocyanins (TMAs) during these processes. To this end, jambolan fruits were pretreated with increasing PVOD times. After monitoring of moisture loss, solid gain, weight reduction, water activity, TPC, and TMA, pretreated (PT) and non-pretreated (NPT) fruits underwent convective air-drying (50–70 °C). The PVOD reduced half of the water present in the fruits; nonetheless, PVOD decreased the TPC and TMA over time. The increase in air-drying temperature shortened the drying time for both NPT and PT jambolan, and PVOD reduced even further the drying time of the fruits. Moreover, the fruits pretreated and dried at 60 °C showed promising results, potentially being a good alternative to extend the fruit’s shelf life and make it available throughout the year.

Effect of osmodehydration on the quality attributes of plum (Prunus domestica)

“…For the preservation of Jambolan fruits, they investigated the combined use of vacuum osmotic dehydration using pulse and air-drying using convection. This study was found to be satisfactory and required less time for process completion [4] .…”

“…This study was performed with kiwi fruits by making its slices, and this study resulted in satisfactory results [3] . A novel method of osmotic dehydration of Jambolan fruits was explored by Araújo and co-workers in Brazil [4] . For the preservation of Jambolan fruits, they investigated the combined use of vacuum osmotic dehydration using pulse and air-drying using convection.…”

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

“…Numerous products, such as ready-to-serve health drinks, preserves, jam, leather, vinegar, squashes, jellies, and wines, have been prepared from Syzygium cumini L. fruits ( 7 ). The development of dried Syzygium cumini pulp powder (SCPP) has also been explored through freeze-drying ( 12 ), forced convection warm air drying ( 13 ), microwave hot air drying ( 14 ), foam mat drying ( 15 ), combined vacuum pulsed osmotic dehydration ( 16 ), spouted bed drying ( 17 ), and spray drying ( 18 ). Furthermore, when it comes to heat-sensitive ingredients, spray drying is an appropriate technique and has been widely used in the production of commercially dried powders of vegetables and fruits.…”