Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin

Jiménez‐Hernández, Javier; Estrada‐Bahena, Erick Baruch; Maldonado-Astudillo, Yanik I.; Talavera-Mendoza, Óscar; Arámbula‐Villa, Gerónimo; Azuara, Ebner; Álvarez-Fitz, Patricia; Ramı́rez, Mónica; Salazar, Ricardo

doi:10.1016/j.lwt.2016.11.016

Cited by 33 publications

(28 citation statements)

References 27 publications

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“…This process of impregnating fruit juices and sugar syrups containing vitamins, minerals, bioactive compounds and other food ingredients to formulate fortified or value‐added fruit products has been used to produce apple fortified with quercetin (Schulze et al , ), apple and banana impregnated with grape phenolics (Rózek et al , ), coconut slices with curcuminoids (Bellary et al , ) and mango with grape polyphenols (Medeiros et al , ) or bioactive molecules (Jiménez‐Hernández et al , ). These developments respond to growing demand for healthier products, encouraging manufacturers to reassess the fruit sector.…”

Section: Introductionmentioning

confidence: 99%

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Jiménez¹,

Bassama

Soto

et al. 2020

Int J of Food Sci Tech

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Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice-sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added molality (m sucrose ) on mass transfer during the operation was assessed, using a response surface methodology (RSM). The RSM was used to model water loss, sugar and anthocyanin gain during the process. Increasing sucrose molality resulted in increasing water loss and sugar gain, but decreasing anthocyanin gain. Water transfer therefore limits anthocyanin impregnation, but not sucrose incorporation. Afterwards, the impact of heat treatment at high temperatures was analysed, using numerical simulation. The conditions of the combined process, designed to achieve an anthocyanin-rich final product, are low sucrose-added molalities (sucrose molality < 1 mol kg -1 ) and high processing temperatures (T > 50°C) for osmotic dehydration, coupled with high-temperature, short-time (HTST) heat treatments for product stabilisation.

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Section: Introductionmentioning

confidence: 99%

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Jiménez¹,

Bassama

Soto

et al. 2020

Int J of Food Sci Tech

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show abstract

“…Osmotic dehydration processes have been used to impregnate fruit matrixes with different components while at the same time decreasing their moisture (Jiménez-Hernández et al, 2017;Kowalska et al, 2017). Several studies have shown that temperature, sucrose concentration of the osmotic solution (Zapata et al, 2016), slice thickness (Abud-Archila et al, 2008), the ratio of fruit mass versus the osmotic solution volume (Campos et al, 2012), processing time (Germer et al, 2010) and vacuum pulse (Zapata et al, 2016;Gomes-Corrêa et al, 2016;Şahin & Öztürk, 2016) all have a significant effect on the osmotic dehydration process.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration

et al. 2019

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Yam bean (Pachyrhizus erosus (L.) Urb.) tuber has a low carbohydrate content and contains several aminoacids, but contains few active compounds, such as vitamins and antioxidants. Anthocyanins are antioxidants found in Rubus fructicosus L. The osmotic drying is a technique that can be used to impregnate antioxidants in a matrix, so the objective of this study was to impregnate yam bean tuber slices with anthocyanin. The effect of temperature (40, 50 and 60 o C), sucrose content (40, 50 and 60 o Brix) and vacuum pulse (0, 300 and 600 mbar) on water loss (WL), solid gain (SG), color changes (ΔΕ) and anthocyanin concentration (ΔA) during osmotic drying of yam bean slices was determined. Polynomial equations were used to determine changes in WL, SG, ΔΕ and ΔA of yam bean slices after 6 h of osmotic drying. An osmotic solution at 60 o C with a SC of 40 o Brix, applying a vacuum pulse of 12 mbar maximized anthocyanin impregnation (6.67 mg anthocyanin per g initial dry matter) in tuber slices. The Page equation predicted optimum WL, SG and ΔA of yam bean tuber slices during osmotic drying. No relation was found between temperature, sucrose content and vacuum pulse with K and n parameters in the Page equation.

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“…Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5], vitamins [6], ascorbic acid [7], microcapsules [8] as well as inulin and piquin-pepper oleoresin [9] using osmotic treatment into solid food was demonstrated Received: October 19, 2017; Accepted: December 19, 2017; Published: December 29,2017 by many research workers. However, it is relatively a slow and time consuming process.…”

Section: Introductionmentioning

confidence: 99%

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Functional foods are increasingly being accepted by the consumers due to rising demand for healthier food products. Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al.,[30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31]. Mahadevan et al., [32] indicated that high pressure pretreatment increased infusion of quercetin by 3 times into cranberries as compared to untreated ones.Incorporation of synthetic antioxidants like Butylated Hydroxyanisole (BHA) and Butylated Hydroxy Toluene (BHT) are restricted by legislative laws and regulations due to carcinogenic effects [33]. Therefore, there has been an increasing trend to use natural antioxidants over the synthetic ones. Turmeric (Curcuma longa L.) is considered as one of the main source of antioxidants curcuminoids namely Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin [34]. It can improve the visual appearance, delectableness and prolong the storage period of food products [35]. The recommended daily intake of curcuminoids is 0.1 mg/kg body weight [36]. Several biological activities have been also reported in turmeric such as antioxidant, anti-inflammatory, anti-psoriatic, anti-diabetic, antibacterial, and anticancer properties [37][38][39][40][41][42]. Exhilarated with this idea of to develop pineapple slices with enhanced nutrition and color, it was opined desirable to infuse natural antioxidant (curcuminoids) to enhance the nutrition profile. The present study indicated that high pressure pretreatment enhanced the diffusion coefficients of curcuminoids in pineapple slices. The process could provide great opportunities for food manufacturers to develop value-added products similar to the fresh one and with enhanced nutritional and quality attributes.The main objectives of the present work were (i) to study the effect of high pressure treatment on the infusion of curcuminoids into pineapple slices, (ii) to determine the diffusivity of water, solute as well as curcuminoids, and (iii) to assess the possible improvement of mass transfer kinetics osmotic treatment due to high pressure treatment. Materials and Methods Raw materialsPineapples (Ananas comsus L. (Merr.)) were purchased from a local super market in Mysore and stored in cold storage rooms (4±1ºC and 90...

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Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin

Cited by 33 publications

References 27 publications

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration

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