Greek raisins: A traditional nutritious delicacy

Abstract

Raisins are dried grapes of seedless varieties. Two types are produced in Greece: the Zante currants or Corinthian raisins, and the sultana or Sultanina. Raisin production includes 3 steps: a pre-treatment (optional), drying, and post-drying process. The pre-treatment methods are not usually applied prior to the drying of the traditional Greek raisins, with the exception of Sultanina of Crete which may or may not be subject to a pre-treatment method. There are three types of drying methods: sun drying, shade drying, and mechanical drying. Traditional Greek raisins are naturally dried (sun or shade) with the exception of Sultanina of Crete, that may be dried naturally or mechanically. Raisins are a popular and healthy snack, which provide essential nutrients, soluble and insoluble fiber and health protective phytochemicals. Raisins provide many necessary vitamins and minerals, including iron, potassium, calcium and certain B vitamins. They also have extremely high boron content, a trace element considered important for the growth and maintenance of healthy bones. Cancer, diabetes and cardiovascular disease prevention effects have been attributed to raisin consumption. So raisins, a product with considerable potential for the agricultural and export sector, are also considered an exceptional snack with health promoting properties.

Effect of novel atmospheric‐pressure jet pretreatment on the drying kinetics and quality of white grapes

“…The waxy cuticle on the grape skin, however, being the main barrier to efficient moisture removal during drying, was disintegrated by several chemical and physical pretreatments for the purpose of enhancing drying kinetics and thus reducing the processing time . Among all drying pretreatments available, chemical pretreatments involving dipping the grapes in an alkaline solution such as potassium carbonate (K 2 CO 3 ) and sodium hydroxide (NaOH), or an emulsion of K 2 CO 3 and ethyl oleate, are frequently used by grape processors . Recently, safety and environmental concerns arising from the potential toxic residues of chemical additives have hindered their use in food production .…”

“…14 Among all drying pretreatments available, chemical pretreatments involving dipping the grapes in an alkaline solution such as potassium carbonate (K 2 CO 3 ) and sodium hydroxide (NaOH), or an emulsion of K 2 CO 3 and ethyl oleate, are frequently used by grape processors. 15,16 Recently, safety and environmental concerns arising from the potential toxic residues of chemical additives have hindered their use in food production. 17 In this sense, physical pretreatments causing grape skin abrasion would be preferable.…”

Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era

“…Apyrena), the Corinthian currants Vostizza and Sultana or "Sultanina" from the cultivation of Vitis vinifera L., cv. Sultanina [24,25]. Specifically, Zante currants are cultivated without irrigation and processed to dried product in the island of Zakynthos, using Vitis corinthica grapes [24].…”

“…Sultanina [24,25]. Specifically, Zante currants are cultivated without irrigation and processed to dried product in the island of Zakynthos, using Vitis corinthica grapes [24]. Both Zante and Vostizza currants are characterized as a protected designation of origin (PDO) product [23].…”

“…Pre-treatment methods include physical and chemical methods [18,19]. Chemical methods entail the application of an alkaline solution (e.g., NaOH, K 2 CO 3 , and NaHCO 3 ) combined with olive oil, ethyl oleate solution [24,27,28]. Gas treatments (CO 2 , SO 2 , and O 3 ) have been also reported as a process of chemical treatment to modify the permeability of cell membranes on fruit [29].…”