Use of response surface methodology to optimise vacuum impregnation of β-carotene from <i>Daucus carota</i> in <i>Pachyrhizus erosus</i>

González-Pérez, Julio E; Jiménez-González, Oscar; Ramírez‐Corona, Nelly; López‐Malo, Aurelio

doi:10.1039/d2fb00036a

Cited by 5 publications

(1 citation statement)

References 45 publications

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“…Higher TSS values, which The increase in TSS of pineapple rings with a rise in temperature can be attributed to the decrease in viscosity of the solution, which subsequently accelerates the influx of the solvent into the cellular matrix of the sample (González-Pérez et al, 2022). Moreover, the increase in concentration and vacuum, the driving forces of mass transfer, contributes to an increased influx of solvent into the matrix, resulting in better VI (González-Pérez et al, 2023). The regression coefficients show that all the inter-action effects had a nonsignificant effect on the TSS of pineapple rings.…”

Section: Total Soluble Solidsmentioning

confidence: 99%

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

Thomas,

Pulissery,

Sankalpa

et al. 2023

Journal of Food Science

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The vacuum impregnation (VI) process parameters (vacuum pressure = 20–60 kPa; VI temperature = 35–55°C; concentration of the sucrose solution = 40–60 °Brix; and vacuum process time = 8–24 min) for pineapple rings were optimized based on the moisture content (MC), water loss (WL), solids gain (SG), yellowness index (YI), and total soluble solids (TSS) content of pineapple rings using response surface methodology (RSM). A relationship was developed between the process and response variables using RSM and artificial neural network (ANN) techniques. The effectiveness of VI was evaluated by comparing it with the osmotic dehydration (OD) technique. The optimum condition was found to be 31.782 kPa vacuum pressure, 50.441°C solution temperature, and 60 °Brix sucrose concentration for 20.068 min to attain maximum TSS, YI, SG, and WL, and minimum MC of pineapple rings. The R2 values of RSM models for all variables varied between 0.70 and 0.91, whereas mean square error values varied between 0.76 and 71.58 and for ANN models varied between 0.87–0.93 and 0.53–193.78, respectively.Scanning electron micrographs (SEM) revealed that parenchymal cell rupture was less in VI than in OD. The VI pineapple rings exhibited more pores and high SG, as compared to OD, due to the pressure impregnation. Spectroscopic analysis affirmed that the stretching vibrations of intermolecular and intramolecular interactions were significant in VI as against OD. The VI reduced the drying time by 35% compared to OD, with the highest overall acceptability score and lower microbial load during storage.Practical ApplicationPineapple is a perishable fruit, which necessitates processing for extended shelf life. This study highlights the potential of the vacuum impregnation process as a promising alternative to conventional preservation methods such as osmotic dehydration for pineapples.

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Section: Total Soluble Solidsmentioning

confidence: 99%

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

Thomas,

Pulissery,

Sankalpa

et al. 2023

Journal of Food Science

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Applications of vacuum impregnation as a technology to incorporate functional components in vegetal matrices

Durán-Castañeda,

González-Moya,

Sánchez-Burgos

et al. 2024

Food Chemistry Advances

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Time-to-Failure Approach for Estimating the Shelf Life of Freeze-Dried Carotenoid-Enriched Apples: Forecasting the Deterioration of Quality Properties for Different Packaging Types and Storage Conditions

González-Pérez,

Jiménez-González,

Romo-Hernández

et al. 2024

ACS Agric. Sci. Technol.

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This study focused on incorporating total carotenoids (TC) into Pink Lady apples using vacuum-impregnation with carrot juice at 20, 30, 40, and 50°Brix and then assessing the shelf life of the impregnated apples after freeze-drying. The highest TC (12.30 ± 0.48 mg β-carotene/100 g) and minimal shrinkage were achieved using 20°Brix juice (20CJ). The freeze-drying of vacuumimpregnated apples with 20CJ reduced the time to reach equilibrium conditions compared with fresh apples. The shelf life of the freeze-dried impregnated samples was determined using time-to-fail models (TTF) at different conditions of package permeability (P = 2.17 × 10 −15 and 1.04 × 10 −6 g/s × Pa × m), temperature (T = 15, 25, and 35 °C), and relative humidity (RH = 0, 35, and 75%). TTF predictions indicate a T-independent shelf life, exceeding 105 days for P evaluated at RH < 35%. Sensory evaluation indicates that consumers preferred impregnated freeze-dried apples with intermediate hardness textures (above 18.14 N) and TC > 0.81 mg β-carotene/100 g in dried apples stored at RH = 35% and T = 15 °C.

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Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

Abstract: Consuming carotenoid-rich foods prevents and reduces certain types of cancer, cardiovascular and degenerative diseases. In this work, a response surface methodology (RSM) was used to maximize the vacuum impregnation of...

Cited by 5 publications

References 45 publications

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

Applications of vacuum impregnation as a technology to incorporate functional components in vegetal matrices

Time-to-Failure Approach for Estimating the Shelf Life of Freeze-Dried Carotenoid-Enriched Apples: Forecasting the Deterioration of Quality Properties for Different Packaging Types and Storage Conditions

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