Fruit dragée formulated with reused solution from pineapple osmotic dehydration

Abstract

-The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g -1 ). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g -1 ), polyphenols (154 mg GAE 100 -1 g), carotenoids (220 µg 100 g -1 ), and potassium (330 mg 100 g -1 ). The product showed good sensory acceptance and purchase intention. Reusing sucrose syrup is technically feasible during pineapple osmotic dehydration, as is the application of the spent solution as an ingredient in fruit dragée production.

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

“…Pineapple and passion fruit showed a ph and total acidity (Table 4) similar to other studies (CARVAlhO et al, 2018;gERMER et al, 2017). The physicochemical characterization of yacon showed a higher ph, but a low soluble solid content.…”

Osmotic dehydration improves the quality of dehydrated Ananas comosus

“…Por lo general los tejidos de las frutas no permiten el ingreso de la sacarosa por el tamaño de esta molécula, realizando un escaldado previo de las frutas puede producir ingreso de sólidos al interior de la fruta y salida de agua con ciertos ácidos y aromas. En la presente investigación el escaldado favoreció la ganancia de sólidos, el tratamiento 70 ºBrix, 48 horas (T12) presentó mayor ganancia de sólidos, 25,1 ºBrix (Tabla 3), en la fruta durante la osmodeshidratación debido a la modificación de la permeabilidad de los tejidos, por ello se aplicó este tratamiento para posibilitar la ganancia de solidos solubles en la pulpa, mejorando las condiciones para la salida de agua, principalmente con los jarabes que presentaron mayor concentración de sólidos solubles, originándose mayor presión osmótica hacia el interior de la fruta (Germer et al, 2017), en contraste con los sólidos presentes en la fruta fresca 9,7 °Brix (Tabla 2). Estudios sobre deshidratación osmótica de En la Tabla 4 se puede observar que para los valores de los parámetros de Ananas comosus osmodeshidratada y secada la mayor pérdida de peso (WR) estuvo en el tratamiento 60 °Brix, 24h (T7) y la mayor pérdida de agua (WL) se obtuvo en el tratamiento 60 ºBrix, 3h (T1), además se puede verificar que los tratamientos testigo presentaron bajo porcentaje de pérdida de peso, y los más altos porcentajes de pérdida de agua, esto debido al alto contenido de agua de Ananas comosus (Tabla 2).…”

Geothermal food dehydrator system, operation and sensory analysis, and dehydrated pineapple quality

“…(Carmona-López, 2016). Studies that have been carried out on this subject are related to the changes in color in foods subjected to various dehydration processes (osmotic, high-pressure processing, hot air, and microwaves) (Horuz & Maskan, 2015;Marconi et al, 2017;Snehasis et al, 2015), kinetics of pineapple puree color degradation after heat treatment (Chikpah et al, 2022), as well as in shelf-life studies (Calligaris et al, 2022).…”

“…The CIELab conditions are given under a scale in a three‐dimensional space where L * is luminosity ( L * = 0 black yields and L * = 100 white yields), a * goes from red to green ( a *, negative values indicate green while positive values indicate red), b * is the gradient of blue ( b *, negative values indicate blue and positive values indicate yellow) (Carmona‐López, 2016). Studies that have been carried out on this subject are related to the changes in color in foods subjected to various dehydration processes (osmotic, high‐pressure processing, hot air, and microwaves) (Horuz & Maskan, 2015; Marconi et al, 2017; Snehasis et al, 2015), kinetics of pineapple puree color degradation after heat treatment (Chikpah et al, 2022), as well as in shelf‐life studies (Calligaris et al, 2022).…”