Recent Developments in Osmotic Dehydration

Rastogi, Navin K.; Raghavarao, K.S.M.S.; Niranjan, Keshavan

doi:10.1016/b978-0-12-411479-1.00011-5

Cited by 17 publications

(13 citation statements)

References 209 publications

(191 reference statements)

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“…), each one serving a different technological purpose. Due to the different concentrations, mass transfer occurs through the selectively permeable cell membrane of the food tissue, leading to a mild dehydration of the food, which is at the same time intentionally impregnated with preselected, desirable substances [9,10]. One of the most popular commercial applications of this procedure is fish salting, where fish tissue is dehydrated and simultaneously enriched with salt, which is a process that induces significant changes on the sensory attributes and the shelf life of the processed final product [11].…”

Section: Introductionmentioning

confidence: 99%

Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

Giannakourou

Tsironi

Thanou

et al. 2019

Foods

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The objective of this work is the comparative study of different osmotic treatments at 37 °C on the quality and shelf life of chilled sea bass fillets. Fish fillets were treated using osmotic solutions consisting of oligofructose (40%–50%–60%) and 5% NaCl with (BP/OT) and without (OT) former antioxidant enrichment by using Rosa damascena distillation by-products. Water activity decreased to approximately 0.95 after 330 minutes of osmotic treatment. Untreated and osmotically treated fish fillets (BP/OT) and (OT) were subsequently stored at 5 °C and their quality was evaluated based on microbial growth and lipid oxidation. Osmotic treatment extended significantly the shelf life of fish in terms of microbial growth; however, it also accelerated its lipid oxidation. The impregnation of Rosa damascena phenolics not only counterbalanced this negative effect, but led to a more than four-fold increase of the shelf life of sea bass, as compared to the untreated samples.

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Section: Introductionmentioning

confidence: 99%

Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

Giannakourou

Tsironi

Thanou

et al. 2019

Foods

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“…Osmotic dehydration involves partial removal of moisture from plant tissues after immersion in a concentrated solution due to the non‐destructive osmosis phenomenon (Rastogi et al., 2014). Counter diffusion of solutes from the osmotic solution into the plant tissue also occurs simultaneously with the loss of moisture.…”

Section: Resultsmentioning

confidence: 99%

“…Counter diffusion of solutes from the osmotic solution into the plant tissue also occurs simultaneously with the loss of moisture. This process helps to retain the color, flavor, and organoleptic characters of the osmotically dehydrated fruits (Emser et al., 2017; Rastogi et al., 2014).…”

Section: Resultsmentioning

confidence: 99%

“…Table 3 shows a very mild reduction (up to 0.007) in the water activities of osmotically dehydrated pineapple pieces infused with either L. plantarum or L. casei . The negligible change observed in the water activity might be due to higher initial solid content of the fruit, action of solute on water sorption behavior, or both, during the dehydration process in concentrated sucrose solutions (Rastogi et al., 2014). Earlier, apple cubes osmotically dehydrated in 60 °Brix solution at atmospheric pressure supported higher viability of probiotic bacteria despite high water activity and moisture content (Emser et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

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Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies

Silpa

Vikraman

Mary

et al. 2020

J. Food Process. Preserv.

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The study aimed at developing a functional food by osmotic infusion of probiotic bacteria in pineapple matrix. Significant (p* < .05) incorporation of Lactiplantibacillus plantarum (L. plantarum) (8.54 ± 0.04 log CFU/g) and Lacticaseibacillus casei (L. casei) (8.55 ± 0.05 log CFU/g) in probiotic infused cut pineapple piece was observed after 4 hr of dehydration in sucrose‐based (50 °Brix) osmotic solution. SEM results corroborated successful infusion of probiotic cells at both surface and sub‐surface levels. Osmotically dehydrated pineapple pieces showed a marginal decrease in brightness, yellowness, increased firmness, and insignificant changes in pH and aw. Under simulated gastric stress, infused L. plantarum and L. casei exhibited good survival of up to 8.7 ± 0.04 log CFU/g. Under simulated intestinal stress, both L. plantarum and L. casei recorded reduction of approximately 1 log CFU/g (7.8 ± 0.07 log CFU/g). The Infused L. plantarum and L. casei showed viability >6 log CFU/g till 10 days at −20°C. Practical applications Increased awareness among consumers toward the intricate relationship between diet and disease has rekindled interest in functional foods containing probiotics, especially the non‐dairy segment. The sale of functional food snacks is projected to reach $8.5 billion by 2020. India is among the largest producers of pineapple, which occupies an important niche in the cut fruit market. Development of cut pineapple as a probiotic carrier using energy saving procedure like osmotic dehydration will help expand its reach in the functional food market. The growth and survival of probiotic bacteria in functional food products under gastro‐intestinal stress conditions is the key to deliver the desired health benefits. Our results indicate not only efficient osmotic infusion of L. plantarum and L. casei in the cut pineapple matrix but also good survival under simulated gastrointestinal stress and storage conditions. Our studies showed cut pineapple infused with probiotics by osmotic dehydration can be a suitable non‐dairy probiotic food.

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“…Furthermore, studies have been carried out to better understand kinetics of mass exchange during the osmotic dehydration, by appropriately modeling the mechanism of the process [ 10 , 11 , 12 , 13 , 14 ]. Most of investigations used Fick’s law of unsteady state diffusion to estimate the water or solute diffusivity, simulating the experiments with boundary conditions [ 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

Giannakourou

Dermesonlouoglou

Taoukis

2020

Foods

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Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration is applied prior to freezing, achieves several advantages, especially in plant tissues, sensitive to freezing. OD pre-treatment can lead to the selective impregnation of solutes with special characteristics that reduce the freezing time and improve the quality and stability of frozen foods. ODF research has extensively focused on the effect of the osmotic process conditions (e.g., temperature, duration/composition/concentration of the hypertonic solution) on the properties of the osmodehydrofrozen tissue. A number of complimentary treatments (e.g., vacuum/pulsed vacuum, pulsed electric fields, high pressure, ultrasound) that accelerate mass transfer phenomena have been also investigated. Less research has been reported with regards the benefits of ODF during the subsequent storage of products, in comparison with their conventionally frozen counterparts. It is important to critically review, via a holistic approach, all parameters involved during the first (osmotic dehydration), second (freezing process), and third stage (storage at subfreezing temperatures) when assessing the advantages of the ODF integrated process. Mathematical modeling of the improved food quality and stability of ODF products during storage in the cold chain, as a function of the main process variables, is presented as a quantitative tool for optimal ODF process design.

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Recent Developments in Osmotic Dehydration

Cited by 17 publications

References 209 publications

Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

Shelf Life Extension and Improvement of the Nutritional Value of Fish Fillets through Osmotic Treatment Based on the Sustainable Use of Rosa damascena Distillation By-Products

Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies

Osmodehydrofreezing: An Integrated Process for Food Preservation during Frozen Storage

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