Infusion of fruits with nutraceuticals and health regulatory components for enhanced functionality

Jacob, Jissy K.; Paliyath, Gopinadhan

doi:10.1016/j.foodres.2011.10.017

Cited by 12 publications

(9 citation statements)

References 27 publications

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“…). Finally, to enhance the sweet taste of the final product without adding calories, a commercial product of steviol glucosides based on erythritol was used (Jacob and Paliyath ; Lemus‐Mondaca et al . ).…”

Section: Methodsmentioning

confidence: 99%

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Dermesonlouoglou

Bimpilas

Andreou

et al. 2016

Journal of Food Processing and Preservation

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The quality and preservation of strawberry can be improved by applying mild treatments such as osmotic dehydration and high pressure. The aim was to optimize treatment conditions based on mass transfer, water activity and quality data and model the effect of the process, combined with high pressure, on important quality attributes (sensory indices, anthocyanin, color, etc.) and microbial stability during subsequent refrigerated storage. Strawberry cubes were osmotically treated at preselected conditions (35C, 45 min) (OD) and by in‐pack cold‐pasteurization (600 MPa, 25C, 5 min) (Osmosed and High Pressured, OHP) and stored at isothermal (5–15C) and dynamic conditions (Teff = 7.8C). Kinetics of quality change was studied and modeled as a function of storage conditions. Shelf life was significantly prolonged for both OHP and OD (up to 10 and 4 months at 5C, respectively) compared to untreated samples (7 days at 5C). Samples with L‐cysteine added in the OD solution exhibited an exceptional red color intensity and stability during prolonged storage. Practical Applications Extension of the storage life of the delicate tissue of strawberry is a challenge and can be achieved with the application of mild, nonthermal pretreatments, such as osmotic dehydration (OD) and high hydrostatic pressure (HP). The goal is to optimize the OD operating conditions in terms of water activity and end product quality. This study also provides information on the effects of pretreatments on the main quality attributes and microbial stability during subsequent refrigerated storage. Based on the validated models established, shelf life extension for OD and OD/HP‐treated strawberry cubes can be predicted at any isothermal or dynamic conditions, and be compared to that of untreated fruit samples. It is concluded that the effective combination of OD and HP processing can be used for the production of superior, fresh‐like quality fruit‐cubes, with extended shelf life, stable under chilled conditions.

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Section: Methodsmentioning

confidence: 99%

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Dermesonlouoglou

Bimpilas

Andreou

et al. 2016

Journal of Food Processing and Preservation

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“…Different variations in process parameters (temperature, solution and fruit) result in different mass transfer kinetics during the OD and affect the composition of vegetal tissue in distinct ways. These effects promoted unequal physico-chemical changes in osmodehydrated products (JACOB & PALIYATH, 2012;NIETO et al, 2013).…”

Section: Heredia Et Al (2009)mentioning

confidence: 99%

“…However, this difference can be correlated to the different phenolic profiles found in fruits, which present different behavior during the process (JACOB & PALIYATH, 2012).…”

Section: Introductionmentioning

confidence: 99%

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

2016

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“…Osmotic infusion of fruits can also be used as a pretreatment step prior to processing operations such as convection drying or freezing thereby reducing the overall energy requirements in the dehydration process (Jacob and Paliyath, 2012). Osmotic infusion of fruits can also be used as a pretreatment step prior to processing operations such as convection drying or freezing thereby reducing the overall energy requirements in the dehydration process (Jacob and Paliyath, 2012).…”

Section: Dehydration and Roastingmentioning

confidence: 99%

“…It is not clear how these processes affect melon biologically active compounds but the loss of water-soluble compounds is anticipated: e.g., loss of anthocyanins was observed during osmotic infusion of blueberry and cherry while 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity of fresh and infused fruit extracts did not differ significantly suggesting that the antioxidant activity of infused fruits is not impaired by the process (Jacob and Paliyath, 2012). It is not clear how these processes affect melon biologically active compounds but the loss of water-soluble compounds is anticipated: e.g., loss of anthocyanins was observed during osmotic infusion of blueberry and cherry while 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity of fresh and infused fruit extracts did not differ significantly suggesting that the antioxidant activity of infused fruits is not impaired by the process (Jacob and Paliyath, 2012).…”

Section: Dehydration and Roastingmentioning

confidence: 99%

Biologically Active Compounds in Melon

Amaro

Oliveira

Almeida³

2015

Processing and Impact on Active Components in Food

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Infusion of fruits with nutraceuticals and health regulatory components for enhanced functionality

Cited by 12 publications

References 27 publications

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

Process Optimization and Kinetic Modeling of Quality of Fresh-Cut Strawberry Cubes Pretreated by High Pressure and Osmosis

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

Biologically Active Compounds in Melon

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