Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

Abstract

A multi-target (combination preservation) technique has been extensively applied to develop minimally processed and completely stabilized shelf stable food produces. A combination of irradiation and osmotic dehydration decrease the need for thermal treatments for enhancing the shelf life and microbial safety of cut fruits and vegetables. The present study aims at identifying combined effect of -irradiation pre-treatment and osmotic dehydration treatment on guava. The guavas packed in LDPE pouches were irradiated at 0.25 kGy, and 1.0 kGy dosages at the dose rate of 2.75 kGy/hr. The guava slices with and without irradiation were infused for osmotic dehydration process. Optimization of the process time (3,6 and 9 hr) was also investigated. Further, stored guava slices were analyzed for their physico -chemical, antioxidant and microbial analysis. Mass transfer kinetics of guava slices osmotically dehydrated in sucrose solutions were significantly affected by irradiation dosage and sucrose concentration and treatment duration. The evaluation of hurdle approach on guava slices showed that, combination treated slices were significantly less susceptible to nutrient and colour changes during storage. The synergy between the irradiation and dehydration also resulted in adequate microbiological stability of the slices.

Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

“…Sucrose uptake could improve the color of the dried product (Tabtiang et al, 2012). An increase in the concentration of the infusion media and temperature generally results in higher a * values due to the browning reactions (Srijaya and Priya, 2017). Since the use of organic acids (lactic, citric) and calcium salts as additives in the OD solution inhibited enzymatic reactions, the color values of the samples were preserved (Germer et al, 2014).…”

“…Increasing frequency of ultrasonication also caused an increase Δ E (Shamaei et al, 2012). The application of gamma irradiation resulted in a higher browning degree compared to only osmotically treated samples (Srijaya and Priya, 2017). The PEF application prior OD positively affected the color parameters such as lightness, hue angle, and total color differences due to enhancing the water loss of samples and increasing the solid gain (Dermesonlouoglou, Chalkia, Dimopoulos, & Taoukis, 2018; Dermesonlouoglou, Chalkia, & Taoukis, 2018; Dermesonlouoglou & Giannakourou, 2018; Tylewicz et al, 2017).…”

Optimization of processing conditions for osmotic dehydration of orange segments

“…The removal of water from food material is considered as one of best method of food preservation and removal of moisture increases the shelf life and inhibits growth of microorganisms; whereas fresh food contains higher amount of moisture. (LeMaguer, 1988;Raoult-Wack et al, 1994;Yao and Le Maguer, 1995;Panagiotou et al, 1999;Fazli and Ahani, 2010, Singh et al, 2014, Srijaya and Priya, 2017. Most of the previous studies have focused on rapid and effective removal of water from food materials with different means such as temperature, drying time, relative humidity etc.. (El-Aouar et al, 2006;Moreira et al, 2007;Ispir and Togrul, 2009;Devic et al, 2010;Bchir et al, 2011).…”