Effect of ultrasound‐assisted osmotic dehydration on cell structure of sapotas

Rodrigues, Sueli; Gomes, Maria C. F.; Gallão, Maria Izabel

doi:10.1002/jsfa.3498

Cited by 67 publications

(50 citation statements)

References 21 publications

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“…However, ultrasound application causes a series of rapid alternative compressions and expansion which can expel water from the fruit to the liquid medium, as observed by [19]. Similar trend was found by [41], which observed for the ultrasonic treatment of sapota carried out with distilled water that the water loss after 10 min was 5.2 %, but this value decreased to 4.0 % when the fruit was subjected to ultrasound for 30 min. The authors reported that this effect may be influenced by the lower solid content of the fruit after 30 min.…”

Section: Ultrasonic Pretreatmentsupporting

confidence: 83%

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

et al. 2015

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The effect of ultrasound and osmotic dehydration pretreatments on papaya drying kinetics was investigated. The ultrasound pretreatment was carried out in an ultrasonic bath at 30°C. The osmotic pretreatment in sucrose solution was carried out in an incubator at 34°C and agitation of 80 rpm for 210 min. The drying process was conducted in a fixed bed dryer at 70°C. Experimental data were fitted successfully using the Page model for dried fresh and pretreated fruits, with coefficient of determination greater than 0.9992 and average relative error lower that 14.4 %. The diffusional model was used to describe the moisture transfer, and the effective water diffusivity was identified in the order of 10 -9 m 2 s -1 . It was found that drying rates of osmosed fruits were the lowest due to the presence of infused solutes, while the ultrasound pretreatment contributed to faster drying rates. Evaluation of the dried fruit was performed by means of total carotenoids retention. Ultrasound treatments in distilled water prior to air-drying gave rise to dried papayas with retention of carotenoids in the range 30.4-39.8 % and the ultrasonicassisted osmotic dehydration of papayas showed carotenoids retention values up to 64.9 %, whereas the dried fruit without pretreatment showed carotenoids retention lower than 24 %.

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Section: Ultrasonic Pretreatmentsupporting

confidence: 83%

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

et al. 2015

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“…For US bath and US probe blanching treatments carried out at low temperatures (USB 40-30 and USP , very low losses of total soluble solids (3-7 %) and carbohydrates (3-10 %) were found. In general, higher sugar losses were observed by [15,[38][39][40]. These differences could be due to the different susceptibility of vegetable substrates to the effects of US.…”

Section: Resultsmentioning

confidence: 70%

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

Gamboa‐Santos

Montilla

Soria

et al. 2012

Eur Food Res Technol

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“…The various pretreatment methods proposed in the literature include: ultrasound, lower hydrostatic pressure, steaming, immersion in alkaline or salt solutions, and exposure to a highintensity electric field. Rodrigues et al (2009) used ultrasound in the experiments on sapota fruits. Samples were peeled, cut into slices, immersed in water, and subjected to ultrasonic waves for 10-30 min.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

Kucner

Klewicki

Sójka

2012

Food Bioprocess Technol

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The paper presents an assessment of the influence of selected highbush blueberry pretreatment methods and parameters on the process of osmotic dehydration conducted in 65°Brix sucrose solution for 5 to 240 min at 30-70°C. The pretreatment methods used included: fruit immersion in boiling water (15 s) and in 0.5 % NaOH solution (15 s at 95°C), exposure to ultrasound at atmospheric pressure (vibration frequency of 35±5 kHz, 500 W, for 15 min.) and at low pressure (0.92 kgcm −1 ), and enzymatic processing; pectinase (enzyme activity of 46,000 PGU/mL; 0.6 mL/ 90 g of fruits; 30 min at approx. 22°C) and lipase (enzyme activity of 750 PGU/mL; 0.7 mL/90 g of fruits; 30 min at approx. 22°C) were used. Dehydration was also conducted in the presence of pectinolytic enzymes. The dehydrated material was analyzed in terms of the content of dry matter, total polyphenols, and particular polyphenols using high performance liquid chromatography. It was observed that dehydration was much more intensive at 60 and 70°C, but such temperatures led to substantial losses of phenolic compounds (by 15-30 % after 2-h dehydration) and unfavorable changes in the texture of the final product. A promising method of pretreatment is fruit immersion in solutions containing pectinolytic and lipolytic enzymes, which increase dry matter content by 26 % (after 1 h of dehydration at 30°C) with a low loss of phenolic compounds (4 %). Among the identified anthocyanins, the greatest retention during dehydration at various temperatures was displayed by petunidin-3-galactoside (over 80 % after 1 h of dehydration) and petunidin-3-glucoside (over 78 %).

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Effect of ultrasound‐assisted osmotic dehydration on cell structure of sapotas

Cited by 67 publications

References 21 publications

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

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