Osmotic Dehydrated Raspberries: Changes in Physical Aspects and Bioactive Compounds

Sette, Paula; Franceschinis, Lorena Edith; Schebor, Carolina; Salvatori, Daniela

doi:10.1080/07373937.2014.971123

Cited by 14 publications

(14 citation statements)

References 40 publications

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“…the reuse trial, although, in the fruit, as previously highlighted, there were no significant differences. The reason for this behavior might be the migration of phenolic compounds from the fruit to the solution, as verified by Sette et al (2015). The authors also found an increase in the phenolic content of the OS during the OD of raspberry.…”

Section: Cyclesmentioning

confidence: 49%

Fruit dragée formulated with reused solution from pineapple osmotic dehydration

Germer

Luz

Silva³

et al. 2017

Pesq. agropec. bras.

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-The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65° Brix/45°C/3 hours), directly reusing the osmotic solution, with only one intermediate reconditioning step. Variations in osmotic solution properties and in dehydration parameters were observed, as well as a low microbial load in the system. The spent solution was rich in vitamin C (30 mg 100 g -1 ). Pineapple dragée covered with red fruits and acai powders were obtained with the reconditioned spent solution used as an adhesion solution. The dragée presented high levels of vitamin C (176 mg 100 g -1 ), polyphenols (154 mg GAE 100 -1 g), carotenoids (220 µg 100 g -1 ), and potassium (330 mg 100 g -1 ). The product showed good sensory acceptance and purchase intention. Reusing sucrose syrup is technically feasible during pineapple osmotic dehydration, as is the application of the spent solution as an ingredient in fruit dragée production.

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Section: Cyclesmentioning

confidence: 49%

Fruit dragée formulated with reused solution from pineapple osmotic dehydration

Germer

Luz

Silva³

et al. 2017

Pesq. agropec. bras.

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“…Water content of raspberries decreased from 85% (w/w) (reference fruit) to ≈51% (w/w) after infusion in all cases, with a final a w of 0.85 (Sette et al ., ). After further drying stage, raspberries experimented different changes in water and sugar concentration, as well as in total acidity according to the type of applied pretreatment (Table ).…”

Section: Resultsmentioning

confidence: 97%

“…Pretreated samples exhibited a more profound loss, as during osmosis, water diffusion towards the hypertonic medium is accompanied by the migration of water‐soluble substances as polyphenols and anthocyanins. Bioactive compounds loss to the osmotic solution has been demonstrated in different fruits subjected to osmotic dehydration (Osorio et al ., ; Chottamom et al ., ; Sette et al ., ). After SI stage (Table ), higher retention of phenolics was obtained in dry infusions compared to wet infusions, and the addition of sodium bisulphite caused the highest losses.…”

Section: Resultsmentioning

confidence: 97%

“…After freezing, the raspberries were stored at −22 °C until use. The characterisation was carried out according to AOAC methods (): water content 85 ± 3%, water activity ( a w ) 0.97 ± 0.02, total soluble solids 8.8 ± 0.8 °Brix, pH 3.13 ± 0.02, total acidity 0.267 ± 0.004% citric acid and ash 0.363 ± 0.012% (Sette et al ., ).…”

Section: Methodsmentioning

confidence: 97%

“…After that, the fruits were taken out of the generated syrup and drained on tissue paper to remove the residual syrup. Bioactive compounds and antioxidant capacity of both the osmosed raspberries and the different generated syrups were reported in a previous work (Sette et al ., ).…”

Section: Methodsmentioning

confidence: 97%

See 2 more Smart Citations

Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

Sette

Franceschinis

Schebor

et al. 2016

Int J of Food Sci Tech

Self Cite

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Raspberries were dehydrated using air and freeze-drying with wet and dry sugar infusion pretreatments. Product quality factors such as colour, bioactive compounds, antioxidant capacity and sensorial characteristics were analysed. Special emphasis was placed on the analysis of anthocyanin degradation and its relationship with colour deterioration and with polymeric compounds development and browning. Freezedried raspberries presented a higher retention of bioactive compounds and a lower content of polymeric compounds than air-dried ones. Dried samples without pretreatment (control) showed the highest retention of total phenolic content (freeze-dried %82% and air-dried %37% retention), but the lowest sensory acceptability. Although sugar infusion pretreatments caused an important loss of bioactive compounds (9-18% of TPC retention), a higher sensorial acceptability was obtained. Pretreatments with bisulphite and acid allowed obtaining the best quality attributes in terms of anthocyanin and polyphenol content, antiradical activity and colour retention. Polyphenol intake through pretreated dried raspberries (115-299 mg gallic ac./100 g intake) would be higher in some cases than that of usually consumed foods as vegetables, cereals and several fresh fruits.Fruit snacks from raspberries P. Sette et al. 314 Fruit snacks from raspberries P. Sette et al.

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Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans)

et al. 2021

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Myristicin, a potential toxicant, is a major ester present in the pericarp of nutmeg (Myristica fragrans) and alcohol acyltransferase (AAT) is responsible for its generation. The objective of the study was firstly to estimate the effect of blanching and pickling process on the inactivation of AAT and production of myristicin in nutmeg pericarp. Secondly, the effect of pickling process on the physical, microbial, antioxidant and sensory properties of nutmeg was evaluated. The nutmeg fruit pericarp was water-blanched for 0, 3, 5, 7 and 9 min. The increased blanching time significantly (p < 0.05) reduced the AAT activity (3.478 U/mg protein) compared to fresh nutmeg (39.034 U/mg protein). The reduction of myristicin was so efficient that it could not be detected after 9 min of blanching. Similarly, the pickling process significantly (p < 0.05) inhibited the AAT activity and lowered the myristicin content. However, the blanching significantly (p < 0.05) lowered the total phenol content and reduced the free radical scavenging capacity of pickled nutmeg (BP) when compared with commercial pickled nutmeg. Blanched pickled nutmeg (BP) presented the same color characteristics as of commercial one, although significant reduction in hardness was observed. No growth of yeast and mold was noticed for all the blanched pickled nutmeg. The sensory analysis data demonstrated that blanching up to 7 min maintained the overall acceptability of pickled nutmeg as of commercial pickled nutmeg. Thus, the study suggests that blanching and pickling treatment improved the quality of nutmeg effectively by inhibiting the AAT activity and reducing the myristicin content.

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Osmotic Dehydrated Raspberries: Changes in Physical Aspects and Bioactive Compounds

Cited by 14 publications

References 40 publications

Fruit dragée formulated with reused solution from pineapple osmotic dehydration

Fruit dragée formulated with reused solution from pineapple osmotic dehydration

Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

Effects of blanching and pickling process on the alcohol acyltransferase (AAT) activity, myristicin content and quality parameters of pickled nutmeg (Myristica fragrans)

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