Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

Escobedo‐Avellaneda, Zamantha; García‐García, Rebeca; Valdez-Fragoso, A.; Mújica-Paz, H.; Welti‐Chanes, Jorge

doi:10.1007/978-1-4939-3311-2_12

Cited by 5 publications

(4 citation statements)

References 45 publications

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“…However, on the other hand, the excessive uptake of solids by the sample causes extra resistance to the outward moment of water (Feng et al., 2019). However, the positive effect of time on SG was due to providing enough time to produce mechanical equilibrium within the product, followed by internal gas outflow and the addition of external fluid (Escobedo‐Avellaneda et al., 2018). The developed quadratic equation to predict the SG in terms of actual and coded factors is tabulated in Table 2 (Equation 10).…”

Section: Resultsmentioning

confidence: 99%

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

Thomas,

Pulissery,

Sankalpa

et al. 2023

Journal of Food Science

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The vacuum impregnation (VI) process parameters (vacuum pressure = 20–60 kPa; VI temperature = 35–55°C; concentration of the sucrose solution = 40–60 °Brix; and vacuum process time = 8–24 min) for pineapple rings were optimized based on the moisture content (MC), water loss (WL), solids gain (SG), yellowness index (YI), and total soluble solids (TSS) content of pineapple rings using response surface methodology (RSM). A relationship was developed between the process and response variables using RSM and artificial neural network (ANN) techniques. The effectiveness of VI was evaluated by comparing it with the osmotic dehydration (OD) technique. The optimum condition was found to be 31.782 kPa vacuum pressure, 50.441°C solution temperature, and 60 °Brix sucrose concentration for 20.068 min to attain maximum TSS, YI, SG, and WL, and minimum MC of pineapple rings. The R2 values of RSM models for all variables varied between 0.70 and 0.91, whereas mean square error values varied between 0.76 and 71.58 and for ANN models varied between 0.87–0.93 and 0.53–193.78, respectively.Scanning electron micrographs (SEM) revealed that parenchymal cell rupture was less in VI than in OD. The VI pineapple rings exhibited more pores and high SG, as compared to OD, due to the pressure impregnation. Spectroscopic analysis affirmed that the stretching vibrations of intermolecular and intramolecular interactions were significant in VI as against OD. The VI reduced the drying time by 35% compared to OD, with the highest overall acceptability score and lower microbial load during storage.Practical ApplicationPineapple is a perishable fruit, which necessitates processing for extended shelf life. This study highlights the potential of the vacuum impregnation process as a promising alternative to conventional preservation methods such as osmotic dehydration for pineapples.

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Section: Resultsmentioning

confidence: 99%

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

Thomas,

Pulissery,

Sankalpa

et al. 2023

Journal of Food Science

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“…Response surface methodology (RSM) was applied to analyse the effect of immersion time (t) and osmotic agent concentration (C), since both variables modify the quality and mass transfer of foods impregnated with juice concentrate. 8,36,37 Experimental conditions were set up according to a 3 × 4 factorial design. Independent variables were coded at each level according to eqn (11).…”

Section: Discussionmentioning

confidence: 99%

Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

González-Pérez

Jiménez-González

Ramírez‐Corona

et al. 2023

Sustainable Food Technol.

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“…Using natural extracts as anti-browning agents (polyphenols, carotenoids, organic acids, and bioactive peptides) to improve fresh-cut fruit and vegetable quality and shelf life is a novel strategy. To prevent browning in fresh-cut fruits, tomato skin, pineapple juice, pomegranate peel, mango peel, aloevera gel, pumpkin, artichoke, grape, and broccoli extracts work [76].…”

Section: Coldmentioning

confidence: 99%

Post-harvest Biotechnology or Genetic Engineering Solutions: Extending Shelf Life and Reducing Food Waste

Ninama,

Gangal,

Khayum

et al. 2024

JABB

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Post-harvest losses and food waste have become critical challenges in the global food supply chain, contributing to economic losses, environmental degradation, and food insecurity. This article explores the innovative applications of post-harvest biotechnology and genetic engineering as promising solutions to address these issues by extending the shelf life of perishable products and minimizing food waste. Advancements in genetic engineering techniques have paved the way for the development of crops with enhanced resistance to pests, diseases, and environmental stresses. Additionally, the manipulation of genes associated with ripening and senescence has allowed scientists to engineer fruits and vegetables with extended shelf life. These genetically modified organisms (GMOs) exhibit improved post-harvest characteristics, providing a longer window for transportation, storage, and consumption. Biotechnological interventions also include the use of biocontrol agents and beneficial microorganisms to suppress post-harvest pathogens, thereby reducing spoilage and decay. The development of bio-preservatives, such as antimicrobial peptides and natural compounds, offers an eco-friendly alternative to traditional chemical preservatives, contributing to both food safety and sustainability. Furthermore, the integration of smart packaging technologies with genetic modifications enhances the monitoring and control of environmental conditions during storage and transportation. Intelligent packaging materials equipped with sensors can detect changes in temperature, humidity, and gas composition, enabling real-time adjustments to prolong the freshness of perishable goods.

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Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

Cited by 5 publications

References 45 publications

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

Optimization and modeling of vacuum impregnation of pineapple rings and comparison with osmotic dehydration

Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

Post-harvest Biotechnology or Genetic Engineering Solutions: Extending Shelf Life and Reducing Food Waste

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