Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)

Castelló, M.L.; Igual, Marta; Fito, P.; Chiralt, Amparo

doi:10.1016/j.jfoodeng.2008.07.025

Cited by 66 publications

(61 citation statements)

References 32 publications

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“…Osmotic dehydration improves the microbiological shelf-life since it leads to a reduction in water activity (Castell o, Igual, Fito, & Chiralt, 2009). In fact, even in our case study, the samples that reached lower water activity (SA; SA_US30) showed a better microbiological shelf-life over time.…”

Section: Microbial Analysismentioning

confidence: 56%

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

et al. 2018

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a b s t r a c tCranberries are appreciated for their high amount of antioxidants such as flavonoids, anthocyanins, phenolic acids, carotenoids and vitamins. However, due to their sour and tart taste they request to be processed into sweeter dried fruits in order to be acceptable for the consumers. The aim of this work was to analyse the effect of ultrasound assisted osmotic dehydration on mass transfer parameters and on quality characteristics during storage of cranberries. Ultrasound treatment was performed at the frequency of 21 kHz for 30 min in three osmotic solutions -61.5% sucrose, 30% sucrose with an addition of 0.1% of steviol glycosides and 40% trehalose on cut in half cranberries. Afterwards, the cranberry samples were subjected to osmotic dehydration process at 40 C for 72 h. The osmodehydrated samples both with or without ultrasound pre-treatment were collected and stored at 10 C in climatic chamber in microperforated plastic bags (PLA) for 8 weeks. The weight reduction, dry matter, water activity, colour, and microbiological analysis were performed after 1, 2, 4 and 8 weeks of storage. The obtained results indicated that ultrasound application significantly affected the mass transfer parameters during osmotic treatment, as well as it did the type of osmotic solution used. Thermal analysis showed variations in sugar melting temperature and enthalpy as a result of osmotic treatment and storage. During the storage, lower weight loss and higher lightness were observed in US pre-treated samples. The sample that preserved the best chemico-physical and microbiological characteristics during storage was the one treated with 61.5% sucrose solution, due to its lowest water activity.

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Section: Microbial Analysismentioning

confidence: 56%

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

et al. 2018

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“…The microbiological stability of the beetroot bar could be attributed to the low pH and application of osmotic treatment for converting the beetroot in IM form. The osmotic solution which fills the intracellular spaces of the plant tissue limits the growth and movement of micro-organisms (Castello et al 2009). However, microbiological safety is not the only criteria to judge the shelf-stability of the food product.…”

Section: Changes In Bioactive Components During Storagementioning

confidence: 99%

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

2016

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A ready-to-eat food product in the form of compressed bar from beetroot, enriched with dates and oats was developed. Levels of intermediate moisture beetroot shreds (60-100 g), dates (10-30 g) and oats (5-15 g) were optimized using response surface methodology and its quality attributes were investigated over a period of 6 months at different temperature conditions (ambient temperature; 22-32 and 37°C). Optimum formulation for best beetroot bar consisted of beetroot shreds, dates and oat were derived as 71.8, 21.2, and 8.4 g, respectively. Developed product was found rich in fibers and minerals and recorded 38.4 mg/100 g betacyanains, 23.1 mg/100 g betaxanthins, 295 mg/100 g total phenolics (TP) and 160 mg/100 g total flavonoids (TF). The shelf stability studies of bar revealed predominant changes in bioactive compounds was caused by storage temperature. A loss of around 30, 15, 25, 31 and 32 % was observed for betacyanins, betaxanthins, TP, TF and radical scavenging activity, respectively during storage of 6 months at 6°C compared to AT or 37°C temperature conditions. The product had high overall sensory acceptability as well as microbial safety up to 6 months when stored at AT. The study indicated that beetroot could be effectively utilized into a novel shelf-stable ready-to-eat nutritious compressed product.

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“…Tal comportamento também foi observado por Pereira et al (2007) durante a desidratação osmótica de metades de goiaba, empregando-se soluções de sacarose a 60°Brix e lactato de cálcio (0-2,0%). Por outro lado, Castelló et al (2009) constataram uma redução da tensão nas fatias de maçãs desidratadas osmoticamente com solução de glicose e 2% de lactato de cálcio. É possível que, nesse caso, a elevada incorporação de íons Ca +2 tenha apresentado um efeito negativo na estrutura celular das frutas, provocando danos estruturais, como a plasmólise do citoplasma, sendo que o efeito benéfico do sal na textura das frutas foi observado apenas na concentração de 1% de lactato de cálcio.…”

Section: Deformação Na Rupturaunclassified

Propriedades mecânicas e estrutura celular de melão desidratado osmoticamente em soluções de sacarose ou maltose, com adição de lactato de cálcio

et al. 2011

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RESUMOObjetivou-se, neste trabalho, estudar a influência do lactato de cálcio e do tipo de açúcar nas propriedades mecânicas e na estrutura celular de pedaços de melão desidratados osmoticamente. O processo foi conduzido por duas horas com agitação de 120 rpm e temperatura controlada (30° C), utilizando-se soluções desidratantes de sacarose ou maltose a 40°Brix, contendo lactato de cálcio em concentrações de 0, 0,5, 1,0 e 1,5% (p/v). As amostras foram submetidas às determinações de perda de água, ganho de sólidos, incorporação de cálcio, propriedades mecânicas (tensão e deformação na ruptura) e microscopia óptica. Os ensaios com maltose, em ação conjunta com o sal, promoveram uma maior perda de água e um menor ganho de sólidos. A adição de lactato de cálcio na solução osmótica de sacarose ou maltose resultou em maiores valores de tensão na ruptura para as frutas, sendo que tal aumento foi mais pronunciado nos ensaios com sacarose, devido à maior incorporação de cálcio observada nesses tratamentos. O lactato de cálcio mostrou-se eficiente na preservação da estrutura celular das amostras, quando utilizado em concentrações de até 1,0%. A maltose apresentou um maior efeito protetor na manutenção da funcionalidade da membrana celular, enquanto que o processo realizado apenas com soluções de sacarose, assim como os ensaios realizados com concentração de sal igual a 1,5% provocaram danos na parede celular e intensa plasmólise do citoplasma.Termos para indexação: Desidratação osmótica, melão, tensão na ruptura, cálcio, microscopia óptica, parede celular. ABSTRACTThe purpose of this work was to study the influence of calcium lactate and sugar type on mechanical properties and cellular structure of osmodehydrated melon pieces. The process was carried out for two hours under controlled temperature (30° C) and agitation (120 rpm), using a 40°Brix sucrose or maltose solution containing calcium lactate (0 to 2,0%). Samples were analyzed with respect to water loss, solids and calcium gain, mechanical properties (stress and strain at rupture) and structure by light microscopy. Maltose treatments in combination with the salt action promoted higher water loss and lower solids gain rates. The calcium lactate addition in the sucrose or maltose solution resulted in higher stress at rupture values. This increase was more pronounced for sucrose treatments, due to the higher calcium uptake observed in these experiments. Calcium lactate was efficient in the maintenance of melon cellular structure when used at concentrations up to 1,0%. Maltose showed a higher protector effect in cellular membrane functionality, while the treatment performed only with sucrose solution as well as both treatments with salt concentration at 1,5% caused an intense cytoplasm plasmolysis and cell wall damages.Index terms: Osmotic dehydration, melon, stress at rupture, calcium, light microscopy, cell wall. INTRODUÇÃOO melão é uma fruta tropical de elevado valor comercial, também apreciado por suas características sensoriais. Entretanto, apresenta uma vida útil...

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Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith)

Cited by 66 publications

References 32 publications

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

Propriedades mecânicas e estrutura celular de melão desidratado osmoticamente em soluções de sacarose ou maltose, com adição de lactato de cálcio

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