Optimization of the osmotic dehydration process of plums (Prunus Salicina Lindl.) in solutions enriched with inulin, using response surface methodology

Romero, Irene Palacios; Gómez, María José Rodríguez; Iñiguez, Francisco Manuel Sánchez; Magro, Patricia Calvo

doi:10.1016/j.lwt.2022.113092

Cited by 13 publications

(14 citation statements)

References 24 publications

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“…The overall desirability ( D ) was calculated from the individual desirability ( d i ) of each response (Macedo, Corrêa, Araújo, et al., 2021; Palacios Romero et al., 2022), according to the following equation:

\begin{equation}D\ = \sqrt[N]{{\mathop \prod \limits_{i = 1}^N {d}_i}}\ \end{equation}

where Π is the product over the set of terms; and N is the individual desirability number.…”

Section: Methodsmentioning

confidence: 99%

“…The most used osmotic agent is sucrose (Abrahão & Corrêa, 2021; Junqueira et al., 2017; Kaur et al., 2022). However, consumers are increasingly turning to other sugars for health reasons (Castro‐Muñoz et al., 2022), and several alternatives were reported as polyols (Macedo, Corrêa, Araújo, et al., 2022; Macedo, Corrêa, Petri Júnior, et al., 2022; Macedo, Corrêa, Vimercati, et al., 2022; Mendonça, Correa, Junqueira, Angelis‐Pereira, et al., 2017), isomaltulose (Macedo, Corrêa, Araújo, et al., 2021; Macedo, Corrêa, da Silva Araújo, et al., 2021; Macedo, da Silva Araújo, et al., 2021), honey (Khubber et al., 2020), fructooligosaccharides (Matusek et al., 2008), inulin (Kowalska et al., 2017; Palacios Romero et al., 2022), fruit juice concentrate (Kowalska et al., 2017; Samborska et al., 2019), yacon syrup (Macedo, Corrêa, Araújo, et al., 2021; Macedo, Corrêa, da Silva Araújo, et al., 2021; Macedo, da Silva Araújo, et al., 2021), corn syrup (El‐Aouar et al., 2006), and CS (Pravitha et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

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Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Macedo

Corrêa

Araújo

et al. 2023

Journal of Food Science

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This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/w), with and without application of vacuum (AV) in the first 20 min of the process. The total OD time was 300 min. Evaluations of the kinetics of solid gain (SG), water loss (WL), and weight reduction (WR) were performed at 30, 60, 120, 180, 240, and 300 min. SG, WL, and WR increased over the OD time and showed values of up to 7.94%, 63.40%, and 55.94%, respectively. AV increased WL, WR, shrinkage, pH, and total color difference and decreased anthocyanin, ascorbic acid (AA), phenolic, and antioxidant contents. The higher concentration led to higher SG, WL, WR, shrinkage, hardness, and lower moisture content, water activity, anthocyanin, AA, phenolic, and antioxidant contents. The use of CS instead of sucrose had little influence on strawberry properties, except pH and color responses. The optimal treatment was using a 60% CS solution without AV, showing a very distinct color change, hardness increased by approximately 4.5 times and maintenance of acidity, anthocyanins, AA, total phenolics, and antioxidants of 38.0%, 39.6%, 11.8%, 30.0%, 31.1%, and 30.3%, respectively, compared to fresh strawberries.Practical ApplicationOsmotic dehydration of fruit is a process traditionally carried out using sucrose. However, increasing health concerns have made consumers seek alternative sugars to sucrose. The use of coconut sugar made it possible to produce osmo‐dehydrated strawberries different from the traditional one, maintaining product quality and process efficiency.

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\begin{equation}D\ = \sqrt[N]{{\mathop \prod \limits_{i = 1}^N {d}_i}}\ \end{equation}

where Π is the product over the set of terms; and N is the individual desirability number.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Macedo

Corrêa

Araújo

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

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“…where M 0 is the initial mass of fresh material before the OD, M is the mass of the mushroom samples after time t of OD, m is the dry mass of the mushrooms after time t of OD, and m 0 is the dry mass of the untreated material [31,32].…”

Section: Mass Transfer Calculationsmentioning

confidence: 99%

Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step

Stavropoulou,

Lazou,

Giannakourou

2024

Foods

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Mushroom production and consumption are gaining increased interest due to their unique flavor and nutritional value. However, in the mushroom industry, large amounts of by-products are generated, which have a high negative environmental and economic impact. In this study, an osmotic dehydration process followed by hot-air-drying was applied to mushroom stems to produce dried mushrooms as the end product. The osmotic dehydration conditions (concentration of hypertonic solution, specifically, 10–30% maltodextrin and 20–40% oligofructose; a treatment time of 40–80 min; and a temperature range of 30–50 °C) were optimized using response surface methodology (RSM). The results showed that a four-factor three-level Box–Behnken experimental design was effectively implemented to evaluate the effect of the process parameters and identify the optimal osmotic dehydration conditions for producing osmotically dehydrated mushrooms. The main factor affecting mass transfer was the osmosis temperature, and the optimal conditions were found to be 38 °C, 40% oligofructose and 19.3% maltodextrin as the osmotic agents, and 80 min of immersion time. Moreover, the results showed that osmotic pretreatment, in the optimal conditions, significantly reduced the required drying time of the by-products compared to traditional hot-air-drying, especially at milder drying temperatures. Consequently, the required energy was also reduced by at least 40% at 50 °C.

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“…In this work, the authors achieved 66.73% weight reduction, 68.45% moisture loss, and 11.26% sucrose absorption. Palacios Romero et al, [16] suggested optimum condition using a RSM test setup for osmosis drying of plums ( Prunus Salicina Lindl.) as 522 g for water, 219 g for glycerol, and 100 g for inulin.…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

Salehi

Kamran

Goharpour

2023

Ultrasonics Sonochemistry

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Optimization of the osmotic dehydration process of plums (Prunus Salicina Lindl.) in solutions enriched with inulin, using response surface methodology

Cited by 13 publications

References 24 publications

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Sustainable Utilization of Mushroom By-Products Processed with a Combined Osmotic Dehydration Pretreatment and a Hot-Air-Drying Step

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

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