Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

Landim, Ana Paula Miguel; Barbosa, Maria Ivone Martins Jacintho; Júnior, José Lucena Barbosa

doi:10.1590/0103-8478cr20150534

Cited by 34 publications

(23 citation statements)

References 42 publications

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“…Optimum temperature activity of many enzymes is in the range 20–30 °C. The use of the low temperatures associated with the protector effect that sugar has in some pigments can minimize these alterations during OD process (Landim et al 2016 ).The fruit pieces surrounded by sucrose solution are prevented against enzymatic and oxidative browning. Garcia-Noguera et al ( 2014 ) showed that osmotic dehydration enhanced the color in strawberry samples, especially after prolonged ultrasonic exposure and using high sucrose concentrations.…”

Section: Resultsmentioning

confidence: 99%

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples

et al. 2019

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Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only slight reduction in the NWC in the samples, i.e. by about 15 and 20%, respectively after 6 and 24 h, against a value up to 80% in case of 65°Brix use. Similarly, larger NSG was achieved at higher solution concentrations, but the differences were smaller. In the case of the use of 80% bilberry press cake extract the NSG was very low but NWC was relatively high. Such a low concentration of slightly concentrated fruit juices is not effective for dehydration of apples, but it may be sufficient to enrich the fruit with the desired colorants. This higher concentration of osmotic solution and a larger addition, especially of the concentrate of chokeberry juice, significantly affected the color changes of dehydrated apples. The apple dehydrated in mixture of 65°Brix sucrose and 15% chokeberry juice concentrate solution exhibited the highest sensory parameters. The addition of berry fruit juices and extract was able to improve the apple sensory quality after 24 h OD in comparison with sucrose solution. Ethanol extract was a good osmotic agent, but not accepted due to taste and overall quality. However, the addition of the extract can be successfully used in conjunction with a sugar solution.

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Section: Resultsmentioning

confidence: 99%

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples

et al. 2019

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“…Moreover, according to Atares et al [32], during the osmotic treatment of the banana in the high concentrated sucrose solution reduces the transport of bioactive compounds from the product to the solution, due to the sucrose barrier created on the surface of the sample, which is responsible for the total actioxidant activity preservation of the product. In addition, the penetration of the osmotic solution into the plant tissue prevents the enzyme-substrate interaction due to the limited concentration of oxygen and moisture in the current enzyme environment, thereby preventing the oxidation of antioxidant compounds through enzymatic activity [33]. Inhibition of possible enzymatic activity, contributes to the preservation of the present antioxidants.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

Knežević

Pezo

Lončar

et al. 2018

Period. Polytech. Chem. Eng.

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Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses – SBM and ternary aqueous solution – TAS), at temperatures of 20, 35 and 50 °C, under the atmospheric pressure. The influence of the kind of utilized osmotic solution, process temperature and osmotic time on the antioxidant activity (AOC), expressed with the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, Hydroxo Perhydroxo Mercury (II) complex assay, based on the decrease of anodic current and assay based on the decrease of a cathodic current of Hg (II) reduction. For determination of the total phenolic content Folin-Ciocalteu assay was used. The Relative Antioxidant Capacity Index (RACI), obtained by setting equal weight for every involved assay was applied in order to get an extensive comparison among analyzed samples and between the used assays. Based on these results, after the OT of nettle leaves in TAS, the AOC decreased, while the OT in SBM increased AOC values. The phenolic antioxidant coefficients (PAC), calculated as the ratio between particular AO capacity and TPC, were used to achieve a more comprehensive comparison between analysed samples, as well as applied assays. The results of RACI evaluation revealed that the most favorable osmotic treatment is the one performed for 5h at 35 °C.

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“…[13][14][15][16] It is done by immersing food materials either in whole or units into hypertonic solution which allows diffusion of moisture from the food material into the solution concurrently with solid impregnation into the food material. 10,[17][18][19][20][21][22] This transfer could also be accompanied by leaching of organic acids, sugars, salts, fragrances, colourants and minerals from the food materials into the solution. 16,23 Sugar and salt solutions are usually employed with sucrose and sodium chloride as the mostly used.…”

Section: Introductionmentioning

confidence: 99%

Comparative Effects of Silver Nanoparticles, Sucrose and Sodium Chloride as Osmotic Solutions for Tomato Slices: Antioxidant Activity, Microbial Quality and Modelling with Polynomial Regression Model

et al. 2019

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This study has reported comparative effects of silver nanoparticles (AgNPs), sucrose and sodium chloride as osmotic solutions on antioxidant activity and microbial quality of 10 mm tomato slices. 40 g of tomato slices were dehydrated osmotically (OD) at different temperatures (60, 70 and 80°C) and time (30, 60, 90, 120 150 and 180 min). Water loss, solid impregnation, water and solid diffusivities of tomato slices were found to increase with increase in solution temperatures and concentrations with AgNPs having the greatest influence. Antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl increased with increase in solution concentrations but decreased with increase in temperature. Three-way ANOVA (R 2 = 0.998) revealed additive statistically significant effects of osmotic agents, concentrations and temperatures on antioxidant activity; F (8,54) = 67.854, P = 0.00. Polynomial regression analysis with response surface methodology validated experiments such that for each unit increase in concentration and temperature, antioxidant activity increased with good coefficients of determination; sucrose (R 2 = 0.87), NaCl, (R 2 = 0.89) and AgNPs (R 2 = 0.91). Potato dextrose and nutrient agars were used for isolating and identifying microorganisms in OD tomato slices. Tomato slices dehydrated with AgNPs had the highest microbial inhibition of fungi with growth occurring after 7 days, unlike in treatments with sucrose and NaCl where fungal growth appeared after 2 and 5 days, respectively. Aspergillus niger was the most prevalent fungus. It can be concluded that AgNPs may serve as a viable means to dehydrate and preserve tomatoes without loss of antioxidant activity.

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Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review

Abstract: Osmotic dehydration (OD) is a conservation technique applied to foodstuffs, which promotes partial reduction of water, extends their shelf life and reduces both post-harvest losses and changes in product characteristics. Currently, it has been given emphasis on trying to understand

Cited by 34 publications

References 42 publications

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

Comparative Effects of Silver Nanoparticles, Sucrose and Sodium Chloride as Osmotic Solutions for Tomato Slices: Antioxidant Activity, Microbial Quality and Modelling with Polynomial Regression Model

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