Retention of β-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid

Giannakourou

2018

J Sci Food Agric

This research showed that OD can be an effective pre-processing step in the production of intermediate moisture novel products. A second-degree polynomial model was developed describing adequately the effect of OD time and temperature and glycerol concentration on WL, SG, a , colour and texture of osmotically dehydrated peach, and analysis of variance was applied to identify those factors that significantly affect the aforementioned parameters. It was concluded that OD using alternative osmotic agents is an efficient method with respect to product colour and texture retention, allowing for the production of novel products with extended shelf life. © 2018 Society of Chemical Industry.

Section: Methodsmentioning

confidence: 99%

Section: Osmotic Dehydration (Od)mentioning

confidence: 99%

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

Giannakourou

2018

J Sci Food Agric

“…Sodium chloride increases the mass transfer rates improving also the sensory properties of the osmo‐dehydrated product. Calcium chloride minimizes tissue damage and improves the texture properties of the osmo‐dehydrated product (Guiamba, Ahrné, Khan, & Svanberg, ). Citrox © , a natural product consisting of citrus green extract combined with citric acid and polyphenols, acts as an antioxidant and antimicrobial (Tsiraki & Savvaidis, ).…”

Section: Methodsmentioning

confidence: 99%

“…Sodium chloride increases the mass transfer rates improving also the sensory properties of the osmo-dehydrated product. Calcium chloride minimizes tissue damage and improves the texture properties of the osmodehydrated product (Guiamba, Ahrné, Khan, & Svanberg, 2016).…”

Section: Osmotic Dehydration Pre-processingmentioning

confidence: 99%

Osmotic pretreatment for the production of novel dehydrated tomatoes and cucumbers

Pantelaiaki

Andreou

et al. 2019

J Food Process Preserv

The aim of this study was the implementation of osmotic dehydration (OD) as a pre‐drying step for producing novel dried tomatoes and cucumbers. Tomato and cucumber slices were immersed in glycerol (Cgly:50–60%w/w), maltodextrin, trehalose, sodium chloride, calcium chloride, and citrus extract solution (TOD:35–55°C) and air‐dried (AD, TAD:40–70°C). The mass transfer (water and solids) and water activity reduction were monitored during OD. The effective diffusion coefficients for water and solids (Dew,OD/Des,OD,) were calculated and modeled. The effective diffusion coefficients for water and water removal rate constants during AD (Dew,AD, kdrying) were calculated and modeled. The drying times were estimated. The rates were significantly greater for osmotically dehydrated tomatoes and cucumbers compared to the non‐dehydrated ones. Drying times significantly reduced for the osmotically dehydrated samples. Comparing tomato and cucumber response to OD, it was concluded that osmotic dehydration favors cucumber water loss and tomato solid uptake. Dew,OD/Des,OD and Dew,AD/kdrying were significantly higher for cucumber than tomato. Practical applications Air‐drying is a food preservation technique with long processing times and high energy costs. The application of osmotic dehydration as a pre‐drying step can significantly reduce drying times and temperatures, resulting in lower energy requirements as well as improved quality and increased shelf life. Osmotic dehydration led to water transfer from food material (usually fruit and vegetable) to osmotic solution and osmotic solutes’ transfer to food material. It is commonly applied at mild temperatures as a pre‐processing step. More recently, the efforts have been on the selection of alternative osmotic solutes (such as glycerol, and other solutes with special properties) and their use in the osmotic solution which will be effective and provide better nutritional, functional or sensorial properties to the osmo‐dehydrated food material. An interesting proposal is to produce dehydrated (sliced) tomato and (especially) cucumber products of high quality and increased shelf life, applying osmotic dehydration, and air‐drying.

“…The formulation of OD solution was modified to develop a novel chilled osmo-dehydrated tomato product of reduced a w , having extended shelf life (Dermesonlouoglou et al, 2016). Sodium chloride enhances mass transfer kinetics improving at the same time the sensory characteristics of the final osmo-dehydrated tomato (Guiamba et al, 2016). The erythritol was used to provide sweetness and also enhance the taste and the texture of the final product.…”

Section: Osmotic Dehydrationmentioning

confidence: 99%

The hurdle effect of osmotic pretreatment and high‐pressure cold pasteurisation on the shelf‐life extension of fresh‐cut tomatoes

Andreou

Alexandrakis

et al. 2017

Int J of Food Sci Tech

Tomatoes are perishable products due to the activity of microorganisms and endogenous enzymes. The objective was to produce cut tomatoes with extended shelf life, using the combined hurdle effect of osmotic pretreatment (OD) and high pressure (HP), instead of a conventional one‐step thermal process. Samples were processed in a multicomponent osmotic solution at 35 °C, subsequently cold‐pasteurised in pack at 600 MPa and stored at 5–15 °C. Quality deterioration during isothermal and nonisothermal storage was kinetically modelled. Both OD process and OD‐HP combined process caused an increase in lycopene content that was well retained. Texture, colour and flavour of treated samples were evaluated as similar to fresh, with OD‐HP samples showing better retention during storage. Being microbiologically stable, shelf life of OD‐HP samples was limited by sensory deterioration, whereas OD samples were rejected due to eventual microbial growth. Shelf life of OD and OD‐HP samples was estimated at 77 and 181 days, respectively, at 5 °C.