Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration

Fernandes, Fabiano A. N.; Gallão, Maria Izabel; Rodrigues, Suelí

doi:10.1016/j.lwt.2007.05.007

Cited by 302 publications

(244 citation statements)

References 16 publications

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“…The highest water losses for both solutes (sucrose and glucose) are obtained at 70 °Brix. Similar results have been reported by Fernandes et al, (2008); Ismail et al, (2007) and N 'goran et al, (2012) in their respective studies on melon, potato and tropical fruits (mango and papaya). According to Ispir and Togrul (2009), the increase in the concentration gradient leads to an increase in the osmotic pressure exerted by the solution on the fruit, which leads to a higher water loss.…”

Section: Influence Of Process Variablessupporting

confidence: 89%

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Bilo¹,

Françoise²,

Benjamin³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Influence Of Process Variablessupporting

confidence: 89%

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Bilo¹,

Françoise²,

Benjamin³

2017

Int.J.Curr.Microbiol.App.Sci

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“…4d, e), which are characterized by a more compact structure. Many sources of literature confirm the occurrence of changes in the structure of plant tissue as a result of water diffusion between plant tissue and the surrounding medium (Deng and Zhao 2008;Fernandes et al 2008a;Nowacka et al 2014). After subjecting apple tissue to 90 min of gentle shaking in distilled water, formation of a compact layer of cells on the surface of the apple cubes was observed (Fig.…”

Section: Microstructure Of Apple Parenchyma Tissuementioning

confidence: 93%

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Mieszczakowska-Frąc

Dyki

Konopacka

2015

Food Bioprocess Technol

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The effect of sonication time and kind of liquid medium on polyphenol retention and microstructure changes during predrying treatment of apple tissue was investigated. The apple cubes from 'Idared' cultivar were submerged in water or sucrose solution and sonicated indirectly in beakers placed in a water bath fitted with ultrasound transducers (25 kHz, 0.1 W/cm 3 ) at 40°C. The treatment was conducted with and without ultrasound applied for 45 and 90 min. The content of individual polyphenols was monitored by a reversephase high-performance liquid chromatography (RP-HPLC) method. The dominant phenolic compounds in apple were procyanidins, accounting for 56 % of total polyphenols. While a significant effect of sonication on mass transfer intensification was observed when the samples were dehydrated in sucrose solution, almost no negative effects of ultrasound application were perceived on polyphenols concentration, except for dimers of catechin. When using ultrasound in water solution, an increase in polyphenol compound losses was noted. Furthermore, the ultrasound energy caused an apple tissue structure modification which additionally affected polyphenol retention during predrying treatment.

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“…Surely, the production of low-calorie products must comprise low-calorie raw materials and low-calorie sweeteners [9]. To meet the recommended reduction of calories, several foods have been introduced into the market as low-calorie products incorporating natural and/or artificial sweeteners.…”

Section: Introductionmentioning

confidence: 99%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

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Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration

Cited by 302 publications

References 16 publications

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Osmotic Dehydration of Plantain Cultivar French (Agnrin) in Binary Solution (Sucrose or Glucose)

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

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