Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

Cichowska, Joanna; Witrowa‐Rajchert, Dorota; Stasiak-Różańska, Lidia; Figiel, Adam

doi:10.3390/molecules24193429

Cited by 16 publications

(18 citation statements)

References 26 publications

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“…However, there are no clear relationships between the constants in this study. Peleg’s model has been previously used to describe WL in the studies on apples in polyols solutions [ 31 ], sugar alcohols and dihydroxyacetone [ 32 ], as well as in the case of kiwiberry fruits [ 33 ], cherry tomatoes [ 34 ] and pumpkin [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

Masztalerz

Figiel

Michalska-Ciechanowska

et al. 2020

Molecules

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Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. Moreover, scanning electron microscope (SEM) images were provided. Total phenolic content (TPC) and antioxidant capacity measured by Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC ABTS) of OS and the material were determined. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. However, when shorter time of OD is considered, much better results are obtained for filtrated solutions.

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Section: Resultsmentioning

confidence: 99%

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

Masztalerz

Figiel

Michalska-Ciechanowska

et al. 2020

Molecules

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“…The most commonly used osmotic substance is a sucrose solution of high concentration [33,38,39], however other sugars as well as sodium chloride, sorbitol or other substances which produce high osmotic pressure and are acceptable for consumer can be used [33,38]. Recently, new trends are observed, such as replacing sugar solution with fruit syrups and juices enriched with various valuable ingredients in order to produce high value-added, functional products [39][40][41].…”

Section: Osmotic Dehydration Processmentioning

confidence: 99%

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

2021

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Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydration, drying and freezing, as well as extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) is a well-known process applied in food processing; however, improvements are required due to the long duration of the process. Therefore, many recent studies focus on the development of OD combined with sonication as a pretreatment method and support during the OD process. The article describes the mechanism of the OD process as well as those of US and changes in microstructure caused by sonication. Furthermore, it focuses on current applications of US in fruits and vegetables OD processes, comparison of ultrasound-assisted osmotic dehydration to sonication treatment and synergic effect of US and other innovative technics/treatments in OD (such as innovative osmotic solutions, blanching, pulsed electric field, reduced pressure and edible coatings). Additionally, the physical and functional properties of tissue subjected to ultrasound pretreatment before OD as well as ultrasound-assisted osmotic dehydration are described.

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“…Methodics for osmotic dehydration, as well as the optimal process conditions-time and concentration-were selected for testing based on preliminary experiments in a previous work published by Cichowska et al [7,8]. The 60 g ± 3 g of samples were placed in a 300 mL beaker into syrups in the ratio of 1:4 (fruit:solution) in order to avoid significant changes in the solution concentration.…”

Section: Pre-treatment Proceduresmentioning

confidence: 99%

“…Sugar alcohols could be an alternative to commercial sucrose osmotic agents in this process [7]. Moreover, additional sonication enhances efficiency (e.g., by reducing water activity) [8].…”

Section: Introductionmentioning

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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Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

Cited by 16 publications

References 26 publications

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

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

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