Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology

Ghellam, Mohamed; Zannou, Oscar; Pashazadeh, Hojjat; Galanakis, Charis M.; Aldawoud, Turki M.S.; Ibrahim, Salam A.; Koca, İlkay

doi:10.3390/foods10051075

Cited by 9 publications

(17 citation statements)

References 47 publications

(62 reference statements)

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“…The osmotic dehydration process is one of the successful ways to reduce the perishability of fruits and preserve their functional compounds. In the present work, the optimal conditions previously found [4] are applied to study the kinetics of osmotic dehydration of autumn olive berries under low and atmospheric pressures.…”

Section: Resultsmentioning

confidence: 99%

“…The fruit diameter was taken as the mean of length and width measured with a digital caliper (TRESNA, Series: EC16, Guangxi Province, China). Lycopene content was spectrophotometrically determined using the previous procedure of Ghellam et al [4], and the mean was the value of 6 repetitions. pH was measured in duplication for each repetition and triplicate for the fresh fruits using a pH meter (Model Starter 3100, OHAUS, Parsippany, NJ, USA).…”

Section: Analysesmentioning

confidence: 99%

“…They are a good source of various phytonutrients [3]. The fruits' lycopene content can reach 54 mg in 100 g fresh fruits, 15 times higher than the lycopene content in tomatoes [4]. Autumn berries are widely thought to protect human health from several diseases and some cancers (e.g., prostate cancer).…”

Section: Introductionmentioning

confidence: 99%

“…Due to their high water content, autumn berries and many fruits and vegetables are more subjected to perishability after the harvest [4]. Many technologies are used to preserve these foodstuffs and to increase their shelf-lives [8,9].…”

Section: Introductionmentioning

confidence: 99%

“…High-quality dried fruits and vegetables are good products for a large market where fresh-like and healthy products are highly needed. The various parameters, including solution concentration, temperature, treatment time, food-to-solution ratio, food nature, and geometry, play essential roles in the mass transfer mechanism between solution and osmo-dehydrated food [4,15]. To enhance the efficiency of mass transfer, numerous researchers suggested the combination of osmotic process and other novel techniques such as vacuum, microwave, centrifugal force, and high-intensity ultrasound [16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

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Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment

Ghellam

Zannou

Galanakis

et al. 2021

Foods

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Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10−10 to 1.55 × 10−10 m2·s−1 for water loss and from 0.72 × 10−10 to 0.62 × 10−10 m2·s−1 for sugar gain. During the osmotic dehydration processes, the water activity decreased and stabilized after 5 h, while the bulk densities increased from 1.04 × 103 to 1.26 × 103 kg/m3. Titratable acidity gradually reduced from 1.14 to 0.31% in the atmospheric pressure system and from 1.14 to 0.51% in the vacuum system. pH increased significantly in both systems. Good retention of lycopene was observed even after 10 h of treatments. For the color parameters, the lightness decreased and stabilized after 30 min. In comparison, the redness and yellowness increased in the first 30 min and gradually decreased towards the initial levels in the fresh fruit.

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Section: Resultsmentioning

confidence: 99%

Section: Analysesmentioning

confidence: 99%