Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility

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

“…Texture is one of the main qualitative parameters and it is related to the rheological and structural food properties, which can be evaluated by different mechanical parameters, such as firmness, adhesiveness, cohesiveness, gumminess and viscosity (NIETO et al, 2013).…”

“…Mechanical properties of vegetal tissues are influenced by cellular swelling, force of connection between cells (middle lamella), cell wall resistance to compression and traction forces, and other factors like size, shape, temperature and strain rate of the sample (NIETO et al, 2013).…”

“…Thus, three simultaneous mass streams are generated: water loss from the fruit to the solution; migration of solutes from the solution to the fruit and loss of some soluble solids from fruit (such as sugar, minerals and many other water-soluble nutrients) to concentrated solution (RAOULT-WACK, 1994;TORREGIANI & BERTOLO, 2001;YADAV & SING, 2012;NIETO et al, 2013;CHANDRA & KUMARI, 2015).…”

“…the presence of phytochemicals with antioxidant capacity, the color and the texture) are influenced by the solute (type and concentration), agitation and temperature of the osmotic solution, proportion food/solute, shape and size of the food (OSORIO et al, 2007;RASTOGI et al, 2002;CASTRO-GIRÁLDEZ et al, 2011;NIETO et al, 2013;ALMEIDA et al, 2014).…”

“…In addition, there is a great interest to evaluate the quality by the nutritional point of view, as well as sensory characteristics, like color and texture variations, because they directly affect the acceptance of dehydrated fruits, since they can suffer physical and chemical changes during their processing (TALENS et al, 2002;OSORIO et al, 2007;CHONG et al, 2013;NIETO et al, 2013;ALMEIDA, et al, 2014).…”