The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue

Cichowska, Joanna; Woźniak, Łukasz; Figiel, Adam; Witrowa‐Rajchert, Dorota

doi:10.3311/ppch.14096

Cited by 17 publications

(18 citation statements)

References 28 publications

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“…However, the current trends in OD include the application of alternative osmotic substances [16]. One trend is the use of ingredients with high nutritional value, for example, fruit juice concentrates [17][18][19], while the other is the use of ingredients with a low glycaemic index such as polyols [20][21][22]. This issue is also important due to the problem of obesity and overweight related to high sugar consumption and its impact on human health [23].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

et al. 2022

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In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.

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Section: Introductionmentioning

confidence: 99%

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

et al. 2022

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“…The sugars found in apples are sucrose, glucose, fructose, and sorbitol, and the complex of soluble solids consists of sugars and organic acids. These groups of organic substances determine the particularities of sweet or sour flavors of the apples [32,33]. We did not find any published research findings on the organoleptic properties of apples grown in Lithuania that were used in our study.…”

Section: Discussionmentioning

confidence: 62%

“…The sweet or sour taste of apples determines the satisfaction of the consumers' taste and the consumption of apples in the diet [31,33]. Cichowska and Aprea claimed that the sweet and sour taste of the fruit is determined by the complex of sugars and soluble solids in the apples [32,33]. During storage, the metabolic processes in the apples cause variation in the content of sugars and organic acids, which determines changes in organoleptic properties.…”

Section: Evaluation Of Apple Weight Loss and Quality During Storagementioning

confidence: 99%

“…Guan et al pointed out that the repetitive purchase and consumption of fruit depends on their taste, aroma, and texture [31]. Cichowska and Aprea provided data indicating that the sweet taste of fruit is determined by sugars and soluble solids, while the sour taste depends on the organic acid complex [32,33]. The fruit firmness index is an important quality parameter to assess the texture of apples [34].…”

Section: Introductionmentioning

confidence: 99%

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Changes in the Biochemical Composition and Physicochemical Properties of Apples Stored in Controlled Atmosphere Conditions

Butkevičiūtė

Viškelis

et al. 2021

Applied Sciences

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Apples are an important component of the diet and are used in the food industry in the production of food products and beverages. The aim of the study was to determine the changes in the biochemical composition and physicochemical properties of apples stored in a controlled atmosphere. We studied the biochemical composition (sugars, ascorbic acid, soluble solids, and titratable acidity) and physicochemical properties (color coordinates, peel, and flesh firmness) in the apple samples before placing them in the controlled atmosphere chambers and at the end of the experiment 8 months later. The total content of sugars and soluble solids was found to increase in the samples of apples stored in I to VIII conditions. The study showed a decrease in titratable acidity in apple samples of all cultivars stored in I to VIII conditions. The values of C*, L*, a*, and b* co-ordinates of apple colors were evaluated. Apple samples stored in VI conditions were the lightest color, and their lightness was close to that of fresh fruit. The firmness of apple peel samples of the ‘Sampion’ cultivar stored in I and III–VI conditions increased. The study is valuable and proves that, under the studied conditions, it is possible to extend the time of the provision of apples to the consumers with minimal changes in their chemical composition and nutritional value.

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“…Osmotic dehydration in polyols solutions results in changes in the sugar profile in apple tissue [22]. Comparing dried apples, previously dehydrated with a control-dried sample (RCD/VM), there was a decrease in the percentage of protein, ash, dietary fiber, fructose, and glucose.…”

Section: Selected Chemical Analysismentioning

confidence: 99%

Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

et al. 2020

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Apple slices of the Elise variety were previously osmo-dehydrated in erythritol, xylitol, and sucrose for 2 h. In some parts of the experiment, 30 min of ultrasound pre-treatment (US) were applied. Afterwards, fruit samples were dried by convective (CD), microwave-vacuum (VM), and a combined method (CD/VM, mix two of them). The main aim of the research was to characterize an impact of osmotic dehydration, sonication pre-treatment, and drying method on the physicochemical properties of the dried apples. The use of sugar alcohols (xylitol, erythritol) in the production of dried apples did not badly affect the taste of the obtained dried products; it enabled a noticeable cooling/refreshing effect felt in the mouth when consuming a snack, and enabled the production of dried snacks with lower calorific value. Polyol residues in the product were at a level that was safe for consumers. The most popular convective drying was long lasting, whereas the VM drying method allowed for the shortest drying time, amounting to 76 min; moreover, additional application of ultrasounds reduced this time to 36 min. The combined drying method allowed the total duration of the process to be reduced 2–4.5 times. Ultrasound applied during osmotic dehydration did not significantly affect attributes of the descriptive sensory analysis for the obtained dried apples. The best hygroscopic properties, ensuring the storage stability of the dried product, showed dried apples previously osmo-dehydrated in erythritol and sucrose solutions.

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The Influence of Osmotic Dehydration in Polyols Solutions on Sugar Profiles and Color Changes of Apple Tissue

Cited by 17 publications

References 28 publications

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

Changes in the Biochemical Composition and Physicochemical Properties of Apples Stored in Controlled Atmosphere Conditions

Physicochemical Properties of Dried Apple Slices: Impact of Osmo-Dehydration, Sonication, and Drying Methods

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