Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment

Gamboa‐Santos, Juliana; Vasco, Maria Florencia; Campañone, Laura Analía

doi:10.3233/jbr-200554

Cited by 7 publications

(2 citation statements)

References 54 publications

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“…Shrinkage values after osmotic processes ranged from 28.88 ± 1.66% to 46.69 ± 3.90% (Table 4). Similar results were observed in other studies of strawberry osmotic dehydration (Ferrando & Spiess, 2003a, 2003bGamboa-Santos et al, 2021).…”

Section: Shrinkagesupporting

confidence: 91%

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Macedo

Corrêa

Araújo

et al. 2022

Food Processing Preservation

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Sucrose is the most commonly used solute in the osmotic dehydration (OD) of fruits. However, there is increasing interest in replacing it with other alternative sugars. Polyols are carbohydrates with low glycemic, insulinemic, and cariogenic indexes. Therefore, this work aimed to study the influence of the type of osmotic agent (sucrose, erythritol, or maltitol) and vacuum application on mass transfer and physical and nutritional changes in 10‐mm edge strawberry cubes. OD was performed with or without vacuum application during the first 20 min in a total process time of 300 min. Higher solid gain, water loss and weight reduction, and lower water activity and moisture content were observed by using erythritol solution. The vacuum application strengthened this behavior. The color of the samples was affected by factors. Osmotic processes reduced the total anthocyanin content (TAC), showing that leaching is an important qualitative flow during osmotic processes. Novelty impact statement Polyols showed good potential as an osmotic agent in the osmotic dehydration of strawberries and are a good alternative to the use of sucrose. Osmotic dehydration promoted a satisfactory impregnation of polyols in the strawberry, mainly with the application of vacuum, in which the mass exchange rates were increased. However, leaching was an important flow of anthocyanin loss from strawberries to the osmotic solution.

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Section: Shrinkagesupporting

confidence: 91%

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Macedo

Corrêa

Araújo

et al. 2022

Food Processing Preservation

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“…The SG, WL, and WR presented values of up to 7.94%, 63.40%, and 55.94%, respectively. Similar values were observed in other studies of OD and PVOD of strawberries (Gamboa‐Santos & Campañone, 2019; Gamboa‐Santos et al., 2021; Macedo, Corrêa, Araújo, et al., 2022; Macedo, Corrêa, Petri Júnior, et al., 2022; Macedo, Corrêa, Vimercati, et al., 2022).…”

Section: Resultssupporting

confidence: 89%

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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Developments in osmotic dehydration of foods

Rastogi¹

2023

Drying Technology in Food Processing

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Diffusional analysis and textural properties of coated strawberries during osmotic dehydration treatment

Cited by 7 publications

References 54 publications

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries

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

Developments in osmotic dehydration of foods

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