Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

Amami, Ezzeddine; Khezami, Wissal; Mezrigui, Salma; Badwaik, Laxmikant S.; Bejar, Asma Kammoun; Perez, Carmen Tellez; Kechaou, Nabil

doi:10.1016/j.ultsonch.2016.12.007

Cited by 154 publications

(138 citation statements)

References 47 publications

Supporting

Mentioning

119

Contrasting

Unclassified

Order By: Relevance

“…It was most reduced (39.5%) for the sample pretreated in the 60% sugar solution for 120 min. Similar to our finding, UAOD pretreatment prior to hot air drying was reported to reduce the drying time of strawberry, carrot, mirabella plum compared with direct hot air drying (Amami et al, ; Dehghannya et al, ; Garcia‐Noguera et al, ; Liu et al, ). One reason of the reduction in drying time may be that the samples subjected to UAOD treatment had lower amount of water that needs to be removed during hot air drying.…”

Section: Resultssupporting

confidence: 89%

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Çağlayan

Mazı

2018

J Food Process Preserv

View full text Add to dashboard Cite

In this study, ultrasound‐assisted osmotic dehydration (UAOD) pretreatment in combination with different drying methods (hot‐air, vacuum, and freeze‐drying) has been applied in order to achieve better quality of dried pumpkin slices. UAOD pretreatments were carried out in sucrose solutions of 40 and 60% for 40, 80, and 120 min. The solution concentration and pretreatment time had significant effects on weight reduction, water loss, and solid gain of pumpkin. The effects caused by UAOD pretreatment on L*, a*, b*, chroma, and hue values of dried samples varied depending on the drying method. UAOD resulted in lower rehydration values. Peleg model was used to describe the rehydration process. Freeze‐drying method provided superior color and rehydration ability but required the longest drying time. UAOD shortened the hot‐air and vacuum drying times; however, it had negative impact on freeze‐drying time. Scanning electron microscopy technique was used to analyze the microstructure of samples. Practical applications Water loss during UAOD pretreatment was considerably affected by osmotic solution concentration and pretreatment time. UAOD pretreatment may be used to shorten the processing time during hot air drying and vacuum drying to some extent, and it may have a positive effect on minimizing energy cost. However, this does not apply to freeze drying method. The use of UAOD as a pretreatment in the drying of pumpkin provided darker and more red dried products and adversely affected the rehydration ability of dried samples. The UAOD pretreatment conditions applied in this study cannot be suggested as a complementary treatment that may be applied prior to drying of pumpkin. However, UAOD may be considered as an effective method for the production of partially dried product since it can remove up to 36.4% of water in the fresh pumpkin.

show abstract

Section: Resultssupporting

confidence: 89%

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Çağlayan

Mazı

2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Dehghannya, Gorbani, and Ghanbarzadeh () reported that osmosonication pretreatment of Mirabelle Plum increased energy savings and enhanced the overall quality of the dried product. Amami et al () also showed that osmosonication pretreatment of strawberries resulted in preserving the bioactive compounds, antioxidant activity, and phenolic content of the final product.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Osae

Zhou

et al. 2019

J Food Biochem

View full text Add to dashboard Cite

The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80–34.79 mg GAE/g d.w), TFC (26.46–62.16 mg CE/g d.w), ABTS (30.37%–86.10%), CUPRAC (36.89–73.97 mg/g), DPPH (50.57%–92.60%), FRAP (26.44‐83 mg/g), and phytochemical constituents than US and OD. The OS‐treated sample was more effective in inactivating both PPO (12.09%–35.93%) and POD (16.21%–39.58%) enzymes compared to US and OD‐treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). Practical applications Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long‐term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying.

show abstract

“…Osmosonication (OS) is a pretreatment method that involves the combination of ultrasonic effect and osmotic pressure on agricultural products prior to drying (Oladejo et al., ; Osae et al., ). It is usually employed in products where heat treatment can destroy nutritional and functional compounds such as flavor, aroma, color, antioxidant, and other bioactive compounds (Amami et al., ; Osae et al., ). Dehghannya, Gorbani, and Ghanbarzadeh () and Amami et al.…”

Section: Introductionmentioning

confidence: 99%

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Osae

Zhou

Alolga

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

This study explored the effect of different nonthermal pretreatments, osmosonication (OS), osmotic dehydration, and ultrasound methods on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The chemical properties of pretreated dried ginger slices were assessed for antioxidant properties (ABTS and DPPH); total phenolic content; total flavonoids content; and 4‐, 6‐, 8‐, and 10‐gingerol and 6‐shogaol levels. The physical properties compared were weight loss, rehydration ratio (RR), texture, and drying kinetics. Results revealed that OS pretreatment led to a higher preservation of the chemical properties with the Ghana‐sourced ginger exhibiting the highest values. The OS‐treated samples obtained the highest weight losses and RRs, but the RR was higher in the Chinese ginger. OS pretreatment also gave the lowest textural value with the China‐sourced samples exhibiting the lowest firmness. Weibull model best fitted the experimental results (R2 > 0.99). Practical Application Ginger remains among the most notable medicinal spices worldwide. It is used as a raw material for the pharmaceutical, beverage, cosmetics, and the food industries. Long‐term storage of ginger is one of paramount importance, hence any pretreatment that reduces its moisture content and lessens its drying time but preserves its quality is ideal. In this study, we report the effect of different nonthermal pretreatments, osmosonication, osmotic dehydration, and ultrasound on the physical and chemical properties of China‐ and Ghana‐sourced ginger samples under relative humidity convective drying. The present findings will offer more information in the selection of the best pretreatment technique for drying ginger.

show abstract

Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

Cited by 154 publications

References 47 publications

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

Contact Info

Product

Resources

About