Food fortification potential of osmotic dehydration and the impact of osmo-combined techniques on bioactive component saturation in fruits and vegetables

Abstract

Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and water activity of biological products. During OD, food is immersed in an aqueous hypertonic solution of salt and/or sugar. Food and the surrounding osmotic solution have different osmotic pressures which allows for the transportation of solute from the osmotic solution into the food product. OD could be utilized as a fortification method by addition of solutes of interest to the osmotic solution. Adding vitamins, dietary fibers, and minerals (such as calcium, iron, and zinc) to the osmotic solution can be used to create food with specific health-promoting qualities. Fortification of fruit and vegetable goods would effectively minimize and prevent diseases linked to nutritional inadequacies due to the high consumption rate of these products. OD could be a simple, affordable, and effective way to fortify food for social, economic, and health benefits. This study compiles data from existing studies dating back approximately two decades, focusing on the possibility of adding or impregnating bioactive compounds into fruits and vegetables through OD as well as the effects of combining OD with vacuum, ultrasound, and pulse electric field techniques on the incorporation of these bioactive compounds into solid food matrices. A brief overview of current OD trends is also provided, highlighting the use of lower-calorie sugar replacements to improve process efficiency and raise overall product quality. This study emphasizes the need for more research into OD to fortify, improve functionality, and incorporate nutraceutical characteristics in the food industry.