Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)

Abstract

Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.).Ciência Rural, v.47, n.8, 2017. INTRODUCTIONSapodilla is a fruit from Central America that has adapted well in all regions of the Brazilian territory; however, it has stood out as a crop in the Northeastern region of this country because of its favorable edaphoclimatic conditions (GOMES, 2007). According to GONSALVES (2002) ABSTRACT: Sapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare to find it outside tropical regions, partially because of its high perishability. The development of alternative, simple, and inexpensive methods to extend the conservation and marketing of these fruits is important, and osmotic dehydration is one of these methods. The main objective of this study was to determine the water and sucrose diffusion coefficients during the osmotic dehydration of sapodilla. This process was performed in short duration (up to 6h) to evaluate detailed information on water loss and solids gain kinetics at the beginning of the process and in long duration (up to 60h) to determine the equilibrium concentrations in sapodilla. The immersion time had greater influence on the water and sucrose diffusion coefficients (P<0.05); the maximum water loss (WL) and solute gain (SG) occurred in the osmotic

Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.)

“…Achras zapota L. (synonym of Manilkara zapota (L.) P.Royen) is a medium-sized evergreen species from the Sapotaceae family native to tropical areas of the Americas (from southern Mexico to parts of South America) and now also cultivated in other tropical regions throughout the world [ 1 , 2 ]. In Brazil, the tree is known as ‘Sapotizeiro’ and has good adaptation in the northeast region of Brazil due to appropriate soil and climate conditions [ 3 , 4 ]. The fruit is named as ‘sapoti’ in Brazil, and it is also known as ‘chicozapote’ or ‘sapodilla’ in other Latin countries.…”

“…The fruits are sources of carbohydrates, pro-vitamins A, vitamin C and B complexes and minerals such as calcium, phosphorus and iron. These fruits have an average of 72 to 78% humidity and a high percentage of post-harvest losses [ 3 , 10 , 11 ]. Although sapodilla has a great nutritional potential, its perishable nature is a great obstacle for commercialization/exportation: in natural conditions, it can be stored for up to 15 days [ 12 ].…”

“…The process of osmotic dehydration consists of the immersion of food in a concentrated solution, which results in the water leaching from the fruit into the solution, the migration of solutes from the solution to the fruit and the leaching of natural solutes of the food fabric (sugars, organic acids, minerals and vitamins) to the osmotic solution. The latter is not significant in quantitative terms [ 3 , 20 , 21 , 22 ].…”

Elaboração e análise sensorial de iogurte sabor sapoti (Manilkara zapota L.)

“…O sapoti é um fruto adocicado, rico em sacarose e frutose, vitaminas A, Complexo B, C e minerais cálcio, fósforo e ferro. Mas apesar de bastante nutritivo, o sapoti é muito perecível, sendo necessárias novas formas de processamento do fruto in natura, para que aumente sua estabilidade e permita sua comercialização (Coimbra et al, 2017;Bano e Ahmed, 2017). Dentro do panorama apresentado, visando agregar valor ao iogurte e obter mais uma alternativa de consumo e aproveitamento do fruto, o objetivo deste estudo foi elaborar iogurtes sabor sapoti, avaliando sua aceitabilidade e intenção de compra por parte dos consumidores.…”