A hybrid AHP‐TOPSIS method for prospectively modeling of ultrasound‐assisted osmotic dehydration of strawberry

Noshad, Mohammad; Savari, Moslem; Roueita, Ghaniye

doi:10.1111/jfpe.12928

Cited by 12 publications

(7 citation statements)

References 20 publications

(30 reference statements)

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“…The OD and PVOD significantly reduced the TAC of the samples, presenting retentions of 25%–70%. Values close to the percentage of retention of TAC in strawberries are in the range of those reported in other studies (Macedo, Corrêa, Araújo, et al., 2022; 2022; Noshad et al., 2018). In addition to solute impregnation during osmotic processes, leaching is an important cause of anthocyanin losses during OD and PVOD of strawberries (Macedo et al., 2022) as these compounds have high solubility in water (Bendokas et al., 2020).…”

Section: Resultssupporting

confidence: 88%

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Macedo

Corrêa

Araújo

et al. 2023

Journal of Food Science

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This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/w), with and without application of vacuum (AV) in the first 20 min of the process. The total OD time was 300 min. Evaluations of the kinetics of solid gain (SG), water loss (WL), and weight reduction (WR) were performed at 30, 60, 120, 180, 240, and 300 min. SG, WL, and WR increased over the OD time and showed values of up to 7.94%, 63.40%, and 55.94%, respectively. AV increased WL, WR, shrinkage, pH, and total color difference and decreased anthocyanin, ascorbic acid (AA), phenolic, and antioxidant contents. The higher concentration led to higher SG, WL, WR, shrinkage, hardness, and lower moisture content, water activity, anthocyanin, AA, phenolic, and antioxidant contents. The use of CS instead of sucrose had little influence on strawberry properties, except pH and color responses. The optimal treatment was using a 60% CS solution without AV, showing a very distinct color change, hardness increased by approximately 4.5 times and maintenance of acidity, anthocyanins, AA, total phenolics, and antioxidants of 38.0%, 39.6%, 11.8%, 30.0%, 31.1%, and 30.3%, respectively, compared to fresh strawberries.Practical ApplicationOsmotic dehydration of fruit is a process traditionally carried out using sucrose. However, increasing health concerns have made consumers seek alternative sugars to sucrose. The use of coconut sugar made it possible to produce osmo‐dehydrated strawberries different from the traditional one, maintaining product quality and process efficiency.

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Section: Resultssupporting

confidence: 88%

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Macedo

Corrêa

Araújo

et al. 2023

Journal of Food Science

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“…Increasing the ultrasonication time caused a decrease in the amount of chlorophyll due to the production of active oxygen form (Roueita et al, 2020). The total anthocyanin content decreased due to the formation of microchannels in the samples with increasing ultrasonication frequency and time (Noshad et al, 2018). Increasing frequency of ultrasonication also caused an increase Δ E (Shamaei et al, 2012).…”

Section: Effect Of Advanced Od On Food Productsmentioning

confidence: 99%

“…Osmotic treatment and their combination with ultrasound treatment improved the sensory quality of sweet potato snacks and beetroot chips (Tabtiang et al, 2012; Peters et al, 2021). Increasing ultrasonication time and frequency adversely affected the appearance and texture scores as it caused ruptures and damages in tissue (Roueita et al, 2020; Noshad et al, 2018; Shamaei et al, 2012). An increase in the OD time was significantly affected the sensory scores (color, flavor, texture, and overall quality) of apples, whereas the temperature and concentration of the OD media were found to be insignificant (Bunger et al, 2004).…”

Section: Effect Of Advanced Od On Food Productsmentioning

confidence: 99%

“…Conventional osmotic concentration treatments may result in loss of phenolic contents due to migration of these components into the osmotic solution. Various researchers reported the effect of ultrasound-assisted OD on quality of apples (Mierzwa & Kowalski, 2016), pumpkin (Caglayan & Barutcu Mazı, 2018), and cranberries (Nowacka et al, 2018). Ultrasoundassisted dehydration increased cell wall permeability results in the formation of microscopic channels that allow the transport of water and solute.…”

Section: Polyphenolsmentioning

confidence: 99%

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Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

Pandiselvam

Tak²,

Olum

et al. 2021

Journal of Texture Studies

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The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.

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“…The OD was conducted in beakers placed in a water bath (PS‐40A, CE FCC RoHS, China) at 50°C for 120 min. For the first 15 min of the process, ultrasounds were additionally applied to increase the mass transfer at the beginning of the process (Masztalerz et al, 2020; Noshad et al, 2018). Mass transfer during OD was assessed for weight reduction (WR), solid weight gain (SG), and water loss (WL).…”

Section: Methodsmentioning

confidence: 99%

The influence of the pretreatment of garlic (Allium sativum L.) and tomato (Solanum lycopersicum L.) osmotic solution on physical properties of the material

Zimmer

Masztalerz

Lech

2023

J Food Process Engineering

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The study investigates the osmotic dehydration of garlic in osmotic solution (OS) prepared from tomato juice with the addition of basil extract. Garlic was pretreated using blanching and freezing at different temperatures in order to determine the effect of thermal pretreatments on mass transfer during osmotic dehydration (OD). Moreover, the pH of OS was gradually lowered (with citric acid or ascorbic acid) from pH = 3.5 to 2.0 prior to OD to study the effect of pH on the mass transfer during OD process. The study found that thermal pretreatment significantly affected solid gain and water loss during OD. It was shown that acidification of the OS improved mass transfer between garlic and OS, and the relationship between viscosity and pH of the solution was sinusoidal. It means that by changing the pH of the solution, the viscosity of the solution could be lowered. Moreover, it was shown that the lower the viscosity of the OS, the higher the water loss and solid gain, and the relationship between the two is linear. Practical ApplicationsThe presented research can be of interest to the food industry due to the results regarding the pretreatment of the raw material and OS that lead to the significant improvement of the mass transfer during osmotic dehydration. It is especially important since osmotic dehydration process can allow to improve the shelf life of the product by reducing the water activity of the material. Moreover, when osmotic dehydration is performed in concentrated juices it can affect the quality of the material by incorporating health-promoting compounds from the solution. The study found that lowering the pH of the OS to an appropriate degree significantly increases water loss and solid gain. Similar results can be obtained when freezing the raw material at À20 C, which, however, increases the overall energy consumption of the process. In addition, the study shows that other thermal treatments (freezing at À40 C, À80 C, freezing in N 2 , and blanching) affected mass transfer less effectively than acidification of OS. Moreover, changing the pH of the solution generates much lower energy consumption than the thermal treatment of the material, while saving overall processing time.

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A hybrid AHP‐TOPSIS method for prospectively modeling of ultrasound‐assisted osmotic dehydration of strawberry

Cited by 12 publications

References 20 publications

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

The influence of the pretreatment of garlic (Allium sativum L.) and tomato (Solanum lycopersicum L.) osmotic solution on physical properties of the material

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