Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration

Nowacka, Małgorzata; Tylewicz, Urszula; Laghi, Luca; Rosa, Marco Dalla; Witrowa‐Rajchert, Dorota

doi:10.1016/j.foodchem.2013.05.129

Cited by 157 publications

(103 citation statements)

References 25 publications

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“…2). For the apple tissue samples subjected to ultrasounds, the results of pre-treatment in the sucrose solution were similar to those obtained by Nowacka et al (2014) for kiwi fruit, wherein the initial use of ultrasounds induced a mass gain of 45%. Simal et al (1998) obtained a SG ranging from 23% (40°C) to 11% (70°C) for apples dehydrated in the sucrose solution (40, 50, 60 and 70°C), with ultrasound application (50 kHz).…”

Section: Resultssupporting

confidence: 76%

Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

Ciurzyńska¹,

Cichowska²,

Kowalska³

et al. 2018

International Agrophysics

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A b s t r a c t. The aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients, i.e. water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

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Section: Resultssupporting

confidence: 76%

Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

Ciurzyńska¹,

Cichowska²,

Kowalska³

et al. 2018

International Agrophysics

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“…4d, e), which are characterized by a more compact structure. Many sources of literature confirm the occurrence of changes in the structure of plant tissue as a result of water diffusion between plant tissue and the surrounding medium (Deng and Zhao 2008;Fernandes et al 2008a;Nowacka et al 2014). After subjecting apple tissue to 90 min of gentle shaking in distilled water, formation of a compact layer of cells on the surface of the apple cubes was observed (Fig.…”

Section: Microstructure Of Apple Parenchyma Tissuementioning

confidence: 93%

“…Both osmotic dehydration and ultrasound sonication of plant tissue before drying are considered effective forms of biomaterial pretreatment (Lenart 1996;Nowacka et al 2012), which can greatly reduce drying time, especially when applied together (Cárcel et al 2007;Fernandes and Rodrigues 2008). During tissue sonication, ultrasound affects the matrix structure by formation of microscopic channels that favor both mass transfer intensification during osmotic treatment, and higher water diffusivity during subsequent air-drying (Nowacka et al 2014). From a technological point of view, the ultrasound seemed to be very promising, but unfortunately, in some cases, especially when a liquid medium during sonication was applied, substantial losses of bioactive compounds were reported (Stojanovic and Silva 2007;Opalić et al 2009;Pingret et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Mieszczakowska-Frąc

Dyki

Konopacka

2015

Food Bioprocess Technol

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The effect of sonication time and kind of liquid medium on polyphenol retention and microstructure changes during predrying treatment of apple tissue was investigated. The apple cubes from 'Idared' cultivar were submerged in water or sucrose solution and sonicated indirectly in beakers placed in a water bath fitted with ultrasound transducers (25 kHz, 0.1 W/cm 3 ) at 40°C. The treatment was conducted with and without ultrasound applied for 45 and 90 min. The content of individual polyphenols was monitored by a reversephase high-performance liquid chromatography (RP-HPLC) method. The dominant phenolic compounds in apple were procyanidins, accounting for 56 % of total polyphenols. While a significant effect of sonication on mass transfer intensification was observed when the samples were dehydrated in sucrose solution, almost no negative effects of ultrasound application were perceived on polyphenols concentration, except for dimers of catechin. When using ultrasound in water solution, an increase in polyphenol compound losses was noted. Furthermore, the ultrasound energy caused an apple tissue structure modification which additionally affected polyphenol retention during predrying treatment.

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“…There are several studies on the performance of osmotic dehydration for fruits like guava, kiwi, pineapple, rambutan, among others (Peiró-Mena et al, 2007;Lowithun et al, 2009;Vieira et al, 2012;Nowacka et al, 2014). This technique consists of immersing the raw material in a hypertonic solution for the partial removal of water, which takes place due to differences in osmotic pressure (Nowacka et al, 2014); however, since water removal is only partial, complementary conservation processes are required. Besides water, two other lower intensity flows are established in osmotic dehydration as the gain of solute from the solution to the fruit, and as the loss of natural soluble solids (pigments, acids, vitamins, and minerals) from the fruit to the solution.…”

Section: Introductionmentioning

confidence: 99%

Fruit dragée formulated with reused solution from pineapple osmotic dehydration

Germer

Luz

Silva³

et al. 2017

Pesq. agropec. bras.

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-The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g -1 ). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g -1 ), polyphenols (154 mg GAE 100 -1 g), carotenoids (220 µg 100 g -1 ), and potassium (330 mg 100 g -1 ). The product showed good sensory acceptance and purchase intention. Reusing sucrose syrup is technically feasible during pineapple osmotic dehydration, as is the application of the spent solution as an ingredient in fruit dragée production.

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Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration

Cited by 157 publications

References 25 publications

Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

Fruit dragée formulated with reused solution from pineapple osmotic dehydration

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