Modeling of solute transport inside plant tissue during osmotic dehydration of apple

Muñiz-Becerá, Sahylin; Méndez-Lagunas, Lilia Leticia; Rodríguez‐Ramírez, Juan; Sandoval-Torres, Sadoth; López-Ortíz, Anabel; Barriada-Bernal, Luis Gerardo

doi:10.1080/07373937.2020.1798994

Cited by 3 publications

(4 citation statements)

References 31 publications

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“…The highest values of EDw and EDs were observed for treatments with OD+US+AA in 0.5 cm thickness slices at 60°C and 60% sucrose, with values of 8.3461 and 5.2338 × 10 −9 cm 2 /s, respectively. The range for these coefficients was similar to that obtained by (Muñiz‐Becerá et al, 2020) in apple. The highest EDw and EDs values were for thin slices in the same type of treatment.…”

Section: Resultssupporting

confidence: 88%

“…This was better since having a higher WL resulted in a lower SG in the OD+US+AA treatment. Similar results were obtained in apple samples with OD (Muñiz‐Becerá et al, 2020), in which a higher SG was obtained by increasing the temperature and solute concentration. Higher SG values were observed in thinner slices in all treatments, as observed in WL.…”

Section: Resultssupporting

confidence: 83%

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Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Martínez‐Sánchez

Solis‐Ramos

Rodríguez‐Miranda

et al. 2022

Food Processing Preservation

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Currently, there is a worldwide trend for developing new techniques of food preservation that do not involve chemical agents and generate products that exhibit a better nutritional quality but have similar colors, aromas, and flavors to fresh foods. The most common method is reducing the water content in the food through drying, which is done to increase the shelf life of food (González-Fésler et al., 2008).Transportation, packaging, and storage costs are reduced by the effect of drying, by supplying dry raw materials as an ingredient for other products and by developing new food products. Food drying is carried out with hot air, the sun, microwaves, freeze-drying, and frying (Rodríguez-Miranda et al., 2019), but when the sensory properties are modified, nutrients are lost and the food undergoes degradation by thermal decomposition, oxidation, enzymatic browning, and damage to its physical structure. Therefore, osmotic dehydration (OD) is a viable technique for food preservation that allows an acceptable level of nutrients to be maintained, reducing damage to the physical, structural, functional, nutritional, and sensory properties of food and reducing energy costs (García-Toledo et al., 2016).OD consists of removing the water and absorption of solids from a product, which is immersed in a hypertonic solution of sugars, salts,

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 83%

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Martínez‐Sánchez

Solis‐Ramos

Rodríguez‐Miranda

et al. 2022

Food Processing Preservation

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“…The solutes impregnated during osmosis increased the adhesiveness values due to the stickiness that sucrose impregnation provides on the surface of the samples. According to Muñiz-Becerá et al [45], the sucrose concentration is higher on the surface of the plant tissue during osmosis, and the stickiness due to the osmotic agent provides greater uniformity in the adhesiveness values [18]. Furthermore, with different osmotic agents such as sucrose and glucose, the adhesiveness values increase during osmosis [18].…”

Section: Osmotic Pretreatment Effectmentioning

confidence: 99%

Effect of Calcium and Osmotic Pretreatments on Mass Transfer and Texture Parameters during Processing of Chilacayote (Cucurbita ficifolia Bouché)

Rodríguez‐Ramírez

Barragán-Iglesias

Ramírez-Palma

et al. 2023

Journal of Food Processing and Preservation

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The aim of this work was to analyze the effect of calcium and osmotic pretreatments on mass transfer and texture parameters of chilacayote (Cucurbita ficifolia Bouché). Samples were immersed in Ca(OH)2 solutions at concentrations of 0.5, 1, and 1.5 g/100 mL water; solution temperature of 20, 35, and 50 °C; and immersion times of 1.5, 3, and 4.5 h. Subsequently, pretreated samples with a Ca solution were osmotically dehydrated for 2 h with sucrose solutions at 30, 45, and 60 °Brix and temperatures of 30, 50, and 70 °C. Chilacayote tissue showed a positive response to interaction with Ca2+ ions, increasing the calcium content in the samples. The osmotic effect increased the water loss and the solute gain in the calcium impregnated samples. However, the calcium gained was leached, so the calcium retained decreased considerably. The hardness and adhesiveness increased significantly during calcium pretreatment, and it was maintained during osmosis by impregnated sucrose on the surface. Also, calcium increased the cohesiveness, but its values decreased after osmosis due to brittle behavior acquired. Samples acquired a more plastic than elastic behavior because the springiness decreased during both pretreatments. The gumminess and chewiness were affected by the decrease in cohesiveness and springiness, so less work is required to digest the osmosed samples. Calcium pretreatment (1 g/100 mL water, 35 °C, and 3 h) and osmosis (45 °Brix, 50 °C, and 2 h) were selected as appropriate process conditions for adequate calcium content, mass transfer, and texture parameters.

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“…Subsequent warming of frozen BU samples to room temperature in order to perform the extractions caused a drying-like effect, in which a sudden increase of the osmotic pressure initiated the migration of phenolic compounds conjointly with water from the tissue towards the sample surface. Such water migration, accompanied by solutes from the inner parts to the surface, is a well-known phenomenon during fruit and vegetable drying [84]. Most likely, these two phenomena mutually caused an increase in AOX capacity.…”

Section: Total Phenolics and Antioxidant Capacity In Raw Burgersmentioning

confidence: 99%

Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

Kurčubić

Stajić

Miletić

et al. 2023

Foods

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The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.

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Modeling of solute transport inside plant tissue during osmotic dehydration of apple

Cited by 3 publications

References 31 publications

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Evaluation of ascorbic acid impregnation by ultrasound‐assisted osmotic dehydration in plantain

Effect of Calcium and Osmotic Pretreatments on Mass Transfer and Texture Parameters during Processing of Chilacayote (Cucurbita ficifolia Bouché)

Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration

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