Desulfiting Dried Apricots by Hydrogen Peroxide

Abstract

: Removal of sulfites from excessively sulfited dried apricots using hydrogen peroxide (H2O2) was studied. Dried apricots were dipped into 0.5, 1.0, and 1.5% H2O2 solutions at 20 °C and 40 °C for various times. At 60 °C, apricots were also treated with 1% H2O2 solution. Removal of sulfites by H2O2 followed a 1st‐order kinetic model. At 20 °C to 60 °C and 1% H2O2 concentration, the Ea value was 22.46 kJ mol−1. H2O2 treatment caused lighter, more yellow, and less red dried apricots. Critical factors for H2O2 application are choosing the appropriate H2O2 concentration, temperature, and exposure time and without bleaching the natural color of dried apricots.

Chemical and microbial stability of high moisture dried apricots during storage

“…Therefore, we compared our results with those from dried apricots. The loss of SO 2 from dried apricots during storage23, 24 and the removal of SO 2 from dried apricots by H 2 O 2 12 and by heating17 were also modelled as first order.…”

“…Compared to samples rehydrated in only water, a much higher decrease was found in the SO 2 content of dried apricots rehydrated in water + H 2 O 2 . This was because H 2 O 2 reacts with the SO 2 in apricots12 and oxidises SO 2 to sulfate (SO 4 2− ). 11…”

“…Non‐enzymatic browning was determined in duplicate according to the method developed for dried carrots by Baloch et al 16 with minor revision in sample preparation described by Özkan and Cemeroǧlu 17. Extraction of the water soluble brown pigment was carried out with 20 mL L −1 acetic acid containing 10 mL L −1 formaldehyde.…”

“…In recent years, hydrogen peroxide (H 2 O 2 ) has been used for the surface sterilisation of fresh fruits and vegetables 9, 10. H 2 O 2 was also successfully used to remove sulfites from pickling cucumbers11 and over‐sulfited dried apricots 12. However, the effects of H 2 O 2 on the carotenoid pigments, which are responsible for the characteristic golden yellow colour of apricots, are unknown.…”

Desulphiting dried apricots by exposure to hot air flow

“…11 Moreover, observations on excessively sulphited dried apricots showed that H 2 O 2 could successfully be used for desulphiting. 12 No experimental data have been found on desulfiting dried apricots by hot air flow. Only a few studies have appeared in the literature on the loss of SO 2 from dried apricots during storage.…”