Fruit dragée formulated with reused solution from pineapple osmotic dehydration

Germer, Sílvia Pimentel Marconi; Luz, Gisele Marcondes; Silva, Lidiane Bataglia da; Silva, Marta Gomes da; Morgano, Marcelo Antônio; Silveira, Neliane Ferraz de Arruda

doi:10.1590/s0100-204x2017000900013

Cited by 5 publications

(5 citation statements)

References 22 publications

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“…Pineapple and passion fruit showed a ph and total acidity (Table 4) similar to other studies (CARVAlhO et al, 2018;gERMER et al, 2017). The physicochemical characterization of yacon showed a higher ph, but a low soluble solid content.…”

Section: Physicochemical Characterization Of Mixed Juicesupporting

confidence: 85%

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

et al. 2022

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This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH* inhibition), carotenoids (0.97 mg.100g-1), and total polyphenols (70.28 mg.100g-1). Total flavonols (23.95 mg.100g-1), total anthocyanins (1.37 mg.100g-1), gallic acid (3.13 μg.mL-1), quercetin (2.25 μg.mL-1), syringic acid (1.01 μg.mL-1), citric acid (949.30 mg.100g-1), malic acid (140.35 mg.100g-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.

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Section: Physicochemical Characterization Of Mixed Juicesupporting

confidence: 85%

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

et al. 2022

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“…Hence, effective waste management strategies are imperative for mitigating environmental impacts and making processes more economical (Osorio et al., 2007). For instance, the osmotic solution used in the OD of pineapples can be applied to the production of fermented beverages using kefir grains (Maldonado et al., 2020) or fruit dragée (Germer et al., 2017). Furthermore, osmotic solutions can enhance the nutritional value of animal feed.…”

Section: Opportunities and Challenges In Osmotic Dehydrationmentioning

confidence: 99%

Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries

Asghari,

Zongo,

Osse

et al. 2024

Comp Rev Food Sci Food Safe

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Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies. Notably, OD can effectively remove a significant amount of water without a phase change, which reduces the energy demand associated with latent heat and high temperatures. A specific feature of OD is its ability to introduce solutes from the hypertonic solution into the food matrix, thereby influencing the attributes of the final product. This review comprehensively discusses the fundamental principles governing OD, emphasizing the role of chemical potential differences as the driving force behind the molecular diffusion occurring between the food and the osmotic solution. The kinetics of OD are described using mathematical models and the Biot number. The critical factors essential for optimizing OD efficiency are discussed, including product characteristics, osmotic solution properties, and process conditions. In addition, several promising technologies are introduced to enhance OD performance, such as coating, skin treatments, freeze‐thawing, ultrasound, high hydrostatic pressure, centrifugation, and pulsed electric field. Reusing osmotic solutions to produce innovative products offers an opportunity to reduce food wastes. This review explores the prospects of valorizing food wastes from various food industries when formulating osmotic solutions for enhancing the quality and nutritional value of osmotically dehydrated foods while mitigating environmental impacts.

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“…Por lo general los tejidos de las frutas no permiten el ingreso de la sacarosa por el tamaño de esta molécula, realizando un escaldado previo de las frutas puede producir ingreso de sólidos al interior de la fruta y salida de agua con ciertos ácidos y aromas. En la presente investigación el escaldado favoreció la ganancia de sólidos, el tratamiento 70 ºBrix, 48 horas (T12) presentó mayor ganancia de sólidos, 25,1 ºBrix (Tabla 3), en la fruta durante la osmodeshidratación debido a la modificación de la permeabilidad de los tejidos, por ello se aplicó este tratamiento para posibilitar la ganancia de solidos solubles en la pulpa, mejorando las condiciones para la salida de agua, principalmente con los jarabes que presentaron mayor concentración de sólidos solubles, originándose mayor presión osmótica hacia el interior de la fruta (Germer et al, 2017), en contraste con los sólidos presentes en la fruta fresca 9,7 °Brix (Tabla 2). Estudios sobre deshidratación osmótica de En la Tabla 4 se puede observar que para los valores de los parámetros de Ananas comosus osmodeshidratada y secada la mayor pérdida de peso (WR) estuvo en el tratamiento 60 °Brix, 24h (T7) y la mayor pérdida de agua (WL) se obtuvo en el tratamiento 60 ºBrix, 3h (T1), además se puede verificar que los tratamientos testigo presentaron bajo porcentaje de pérdida de peso, y los más altos porcentajes de pérdida de agua, esto debido al alto contenido de agua de Ananas comosus (Tabla 2).…”

Section: Osmodeshidratación Y Secado De Ananas Comosusunclassified