Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Jiménez, Nadiarid; Bassama, Joseph; Soto, Marvin; Dornier, Manuel; Pérez, Ana Mercedes; Vaillant, Fabrice; Bohuon, Philippe

doi:10.1111/ijfs.14507

Cited by 11 publications

(4 citation statements)

References 26 publications

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“…Very high mass transfer expressed as WL and SG at the beginning of the OD followed by gradual decrease is typical for OD and was previously reported in the studies on green papaya (Jiménez et al, 2020) and peach (Dermesonlouoglou & Giannakourou, 2019). Lower SG obtained for 0.2 μm OD‐M variant was due to the highest WL at the beginning of the process that hindered the influx of solids into the sample.…”

Section: Discussionsupporting

confidence: 71%

The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples

Masztalerz

Łyczko

Lech

et al. 2021

J Food Process Engineering

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The main objective of the study is to assess the effect of filtration of osmotic solution on the selective penetration during osmotic dehydration and on the retention of volatile compounds, obtained from mint extracts, in apple cylinders cv. Champion after drying using different methods. For this purpose, osmotic dehydration in filtrated and nonfiltrated concentrated chokeberry juice with the addition of mint extract was performed. Then, the process was followed by convective drying, vacuum‐microwave drying, or combined drying methods. Physical properties were determined such as open, closed, total porosity, shrinkage, and water activity. SPME and GC/MS analyses were performed to assess the changes in carvone contribution in the osmotic solutions as well as apple cylinders. Statistical analysis of variance (ANOVA) was also presented. It was found that even though, filtration did not influence osmotic dehydration kinetics, it led to significantly (p <.05) higher carvone contribution in dried material than in the case of nonfiltrated solutions. Convective drying was significantly (p <.05) better in preserving carvone than other drying methods such as vacuum‐microwave drying and combined drying consisting of convective predrying and vacuum‐microwave finishing drying. Drying methods also affected physical parameters like open and closed porosities. Filtration did not influence drying kinetics but resulted in better retention of carvone in dried apples, especially when convective drying was applied. Practical Applications The study might be of special interest to food processing industry, as it presents new developments (filtration of osmotic solution) in osmotic dehydration that allow to achieve higher contents of volatile compounds (carvone) in dehydrated material after drying compared to conventional osmotic dehydration. The study shows how to work with complex osmotic solutions and obtain high quality dried materials. Obtained results demonstrate that filtration of concentrated juice used as osmotic solution can be applied to affect the selective penetration during osmotic dehydration. Addition of herbal extracts to the osmotic solution can further improve the chemical composition of the dried material and lead to higher contribution of volatile compounds. Osmotic dehydration followed by convective drying results in higher retention of carvone in comparison to other drying methods. The methods presented in the manuscript might be used to create other new compositions with high volatile concentration in the biological material after drying.

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Section: Discussionsupporting

confidence: 71%

The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples

Masztalerz

Łyczko

Lech

et al. 2021

J Food Process Engineering

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“…a-f and m-r), and yet, the concentration values that entered and were emitted were larger than triple. Therefore, it can be inferred that an increase in temperature has a significant impact when greater dye concentrations are employed in the staining process 36,37 .…”

Section: A-f and G-l)mentioning

confidence: 99%

Diffusion in Biological Media: A Comprehensive Numerical-Analytical Study via Surface Analysis and Diffusivities Calculation

Pacheco,

Maldonado

2024

Preprint

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This study examines the diffusion of substances through biological porous materials (analytically and numerically) via diffusion coefficients calculation and surface analysis. The research proposes a sweetening Bing-type cherries (Prunus avium) process using a combination of sucrose and xylitol and a staining technique utilising erythrosine and red gardenia at varying concentrations (119, 238 and 357 ppm) and temperatures (40, 50 and 60°C). Given the fruit's epidermis resistance, the effective diffusivities of skin were inferior to those in flesh. Temperature and concentration synergise in enhancing diffusion coefficients and dye penetration within the food matrix (357 ppm and 60°C). Red gardenia displayed significant temperature-dependent variation (p = 0.019), whereas erythrosine dye remained stable by temperature changes (p>0.05). Gardenia's effective diffusivities in cherry flesh and skin, at 357 ppm and 60°C, 2.43E-08 and 4.12E-09 m2/s, respectively, significantly differed from those obtained at lower temperatures and concentrations. The results emphasise the importance of considering temperature-concentration effects on mass transfer calculations for food colouring processes.

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“…During osmotic dehydration, the product comes in touch with a low water activity solution, where a counter‐current mass transfer occurs (Kaur et al, 2014; Singh et al, 2007). Water is moved from the product to the solution and soluble solids present in the osmotic solution are integrated into the food material in the opposite direction (Jiménez et al, 2020). The partial loss of water from plant tissues by immersion in a hypertonic (osmotic) solution has been used as a pre‐treatment technique in the food industry as shown in figure 1 (Eroglu & Yildiz, 2010; Kaur et al, 2020).…”

Section: Mechanism Of Osmotic Dehydrationmentioning

confidence: 99%

Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal‐assisted technologies: A review

Kaur

Singh

Zalpouri

et al. 2022

Food Processing Preservation

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In the food preservation process, drying or dehydration reduces the moisture content that is needed for the growth and multiplicity of microorganisms that cause food spoilage. Among the most effective and appropriate methods for extending the shelf life of fruits and vegetables is osmotic dehydration. This process encourages the movement of water molecules from the food to the osmo‐active solution and a small amount of solute from the solution into the food, resulting in an organoleptic and functional product. Sugar, which is the most popular osmotic agent, presents many health risks. Therefore, this review discusses the mechanisms of osmotic dehydration and the use of unconventional natural sweeteners like honey, jaggery, coconut sugar, stevia, and sugar beet molasses as an osmotic agent. Furthermore, certain non‐thermal methods to help osmotic dehydration have been reviewed that may improve the drying and quality parameters of different fruits. Practical applications The osmotic dehydration process in fruits reduces postharvest losses, as well as maintaining the initial fruit characteristics such as color, aroma, texture, and nutritional content. The uses of natural sweeteners viz. jaggery and honey as osmotic agents have numerous health benefits. Due to these benefits, it can be used at small scales, home‐scale industries, and large‐scale industries. Various methods can be used to enhance osmotic dehydration, such as pulsed electric fields, high pressure, vacuum, microwave, centrifugal force, or ultrasound, which can be applied to large‐scale industries.

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Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Cited by 11 publications

References 26 publications

The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples

The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples

Diffusion in Biological Media: A Comprehensive Numerical-Analytical Study via Surface Analysis and Diffusivities Calculation

Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal‐assisted technologies: A review

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