Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

Wang, Fengzhao; Bi, Jinfeng; Lyu, Jian; Wu, Xiaoqing; Xie, Jian‐Wei

doi:10.1111/1750-3841.16388

Cited by 5 publications

(2 citation statements)

References 47 publications

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“…As the sucrose concentration in the osmotic solution increases, the water activity of the medium decreases. This reduced water activity creates a stronger driving force for water to move from the carrot tissue to the surrounding environment, facilitating more efficient water removal (Wang et al, 2023). As a result, the carrots lose more moisture, leading to a decrease in their water content and an increase in their hardness.…”

Section: Texturementioning

confidence: 99%

Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots

Basumatary,

Sarkar,

Singh

et al. 2024

J Food Process Engineering

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Osmotic dehydration (OD) of carrots was studied by varying the OD conditions (ultrasound as pretreatment [USP], ultrasound‐assisted OD [USOD], and OD without ultrasound [no treatment]), solute concentration (50, 60, and 70°Brix) and solid‐to‐solution ratio (1:3, 1:4, and 1:5). The osmotically dehydrated carrots obtained from the different combinations were then analyzed for solid‐gain (SG) and water loss. Color and texture measurements along with carotenoid content were also studied. Among the different solid‐to‐solution ratios (1:3, 1:4, and 1:5), samples dehydrated with 1:4 yielded the best result for different tests. USOD samples (1:4) gave significantly (p < 0.05) better results for water‐loss (68.74%) and SG (16.57%) as compared to SG of USP (12.46%) and SG of non‐treated samples (11.6%). USOD samples underwent the least amount of color change but had significantly higher values of hardness (240.38 N) than other treatments. The yield of total carotenoids was also significantly (p < 0.05) higher in the USOD samples (22.30 mg/100 g) when compared with USP (18.27 mg/100 g) and non‐treated samples (13.94 mg/100 g). The better quality of products from USOD treatment in terms of color, texture, and nutrition can make it a popular choice in the food industry for various applications.Practical applicationsOsmotic dehydration (OD) is a useful technique to preserve the nutritional and sensory qualities of carrots and extend its shelf life. OD is a time‐consuming process and the rate of mass transfer from foods can be increased when OD is combined with other processes. Ultrasound (US) processing is a non‐thermal process that can be used to increase the mass transfer rate during the OD process. In the present work, US was applied as a pretreatment before carrying out the OD process and during the OD process, that is, US was applied in the osmotic solution after putting the carrot slices to see which method was better in increasing the mass transfer rate and preserving the quality of the dehydrated carrots. The findings will help in deciding the proper way for US to be applied for the OD process for carrots and can be extended to other fruits and vegetables.

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Section: Texturementioning

confidence: 99%

Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots

Basumatary,

Sarkar,

Singh

et al. 2024

J Food Process Engineering

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show abstract

“…It is thought that the cell structure is affected by the process and carotenoids are leached during the osmotic pre-treatment. Since carotenoids are rich in conjugated double-bond structures, they are easily degraded or isomerized during heated air drying [49]. The dipping time and different Brix values be-…”

Section: Total Carotenoid Contentmentioning

confidence: 99%

Effects of Different Osmotic Pre-Treatments on the Drying Characteristics, Modeling and Physicochemical Properties of Momordica charantia L. Slices

Ozsan Kilic,

Boyar,

Dincer

et al. 2023

Agriculture

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A significant vegetable in the Cucurbitaceae family, the bitter gourd (Momordica charantia L.) is widely recognized for its beneficial health properties, including anti-diabetic, anti-carcinogenic, anti-inflammatory, anti-ulcer, antiviral activities. With a total of three Brix values (50, 60, and 70) and three different dipping times (10, 20, and 30 h), the goal of the current study was to identify the proper sugar and grape molasses solutions (pekmez) and dipping times for osmotic pre-treatments of bitter gourd samples to make it sweet and widely consumed. In the present study, mathematical modeling of drying processes, moisture content and water activity, total color changes, total phenolic content-antioxidant activity, and carotenoid contents were assessed. As a result of 13 different mathematical modeling tests, “Diffusion Approach”, “Logarithmic” and “Midilli et al.” models were the best models, giving the highest R2 and lowest X2-RMSE values. There were samples that were dipped at 50 °Brix grape molasses, which decreased below the 10% wet basis (w.b.) limit in the shortest time with 180 min, in a 10 h dipping time. The samples were dipped in 60 °Brix sugar, which fell below the same limit in the shortest time with 135 and 165 min, respectively, at 20 and 30 h dipping times. The highest total phenolic and carotenoid contents were found in 30 h dipping time in 60 °Brix grape molasses with 8296.87 mg/kg and 10 h dipping time in 50 °Brix sugar solutions with 89.22 mg/kg, respectively. While the phenolic content was higher in all samples dipped in grape molasses, the carotenoid content was higher in all samples dipped in sugar, which was one of the most important results of the study.

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The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review

Kumar

Tissopi

Mutturi

2023

Carbohydrate Polymer Technologies and Applications

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Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

Cited by 5 publications

References 47 publications

Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots

Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots

Effects of Different Osmotic Pre-Treatments on the Drying Characteristics, Modeling and Physicochemical Properties of Momordica charantia L. Slices

The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review

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