Osmotic dehydration in production of sustainable and healthy food

Ciurzyńska, Agnieszka; Kowalska, Hanna; Czajkowska, Karolina; Lenart, A.

doi:10.1016/j.tifs.2016.01.017

Cited by 85 publications

(45 citation statements)

References 66 publications

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“…Relating these results to the food processes that involve tempera- In the case of canned and commercially sterile foods, such as vegetables, the temperature does not exceed 121 C (Huang et al, 2016) and they also fall within the first mass loss event. Another possibility would be the immersion of food in an LBA solution and subsequent processing, such as conventional or osmotic dehydration (Ciurzinska, Kowalska, Czajkowska, & Lenart, 2016), or application in minimally processed fruits and vegetables. For the minimally processed foods, which are handled at room temperature or refrigerated, LBA loss does not fall within any event, since it does not exceed 90-100 C (Ciurzinska et al, 2016).…”

Section: Structure Analysis By Ftirmentioning

confidence: 99%

Characterization of lactobionic acid evidencing its potential for food industry application

Cardoso

Marques

Sotiles

et al. 2019

J Food Process Engineering

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The chemical configuration of the lactobionic acid (LBA) evidences its potential properties, among which the antioxidant, antimicrobial, and chelating activities stand out in the literature. However, few studies aim at testing and confirming them. The purpose of this study was to determine some selected LBA properties, whose characteristics are of interest for its use as an ingredient in foodstuffs. The discussion followed the results of Fourier‐Transform Infrared Spectroscopy (FTIR), X‐ray diffractometry (XRD), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radical, thermogravimetric/derivative thermogravimetry (TGA/DTG), minimal inhibitory concentration (MIC) by the diffusion disk test, scanning electron microscopy (SEM), and iron/calcium chelating methodologies. The XRD analysis revealed the presence of an amorphous halo and the absence of defined peaks, a fact possibly related to its high hygroscopicity. The FTIR showed characteristic bands of the LBA structure. Results from TGA/DG verified the LBA thermal degradation, which evidenced that LBA could participate in most food industry unit processes within the first mass loss event. Antioxidant capacity reached a maximum inhibition of 56% for LBA and the chelating capacity of the iron ion achieved 54% of chelated ions, while the calcium ions reached 15%. The results revealed high potential of LBA application for microbial inhibition, moisture retention, and texture maintenance throughout storage of food products. Practical Applications Despite the potential of application of the LBA, few quantitative results demonstrate its ability of action in food. Even without permission in most countries around the world, more research with LBA will encourage the investigation of its toxicology, expanding the areas of application. Its thermal degradation profile and elevated solubility demonstrated the potential of LBA as food ingredient, performing moreover as antioxidant, chelating agent, antimicrobial, and texturizer. The results open the possibilities for many applications in the field of food chemistry and food industry.

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Section: Structure Analysis By Ftirmentioning

confidence: 99%

Characterization of lactobionic acid evidencing its potential for food industry application

Cardoso

Marques

Sotiles

et al. 2019

J Food Process Engineering

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“…Sin embargo, llama la atención el signo negativo de Ea para los ensayos desarrollados a 45°Bx, tanto para SS como para H, lo cual no es común en este tipo de procesos, aunque si puede ocurrir en reacciones con un cierto nivel de complejidad (Greenwald et al, 2005). Independientemente de esto, los incrementos en la concentración de solutos han sido asociados con incrementos en la energía de activación (Ciurzyńska et al, 2016), como se observa en este caso.…”

Section: Modelo Fenomenológicounclassified

Cinética de la Transferencia de Masa en la Deshidratación Osmótica de Mango (Mangifera indica L.) var. Tommy Atkins en Función de la Temperatura

2017

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ResumenSe estudió la cinética de transferencia de masa durante la deshidratación osmótica de mango (Mangifera indica L.) var. Tomy Atkins en láminas. Se utilizó una relación jarabe/fruta de 3/1 durante 6 h de proceso. Se compararon tres modelos matemáticos para describir la cinética de pérdida de agua y ganancia de sólidos a diferentes temperaturas (20, 35 y 50 ºC) y concentraciones de sacarosa (45-60 °Bx). Se ajustó el modelo empírico de Azuara, un modelo fenomenológico a partir de la solución de la segunda ley de Fick y el modelo empírico de Peleg. Los resultados indicaron que el modelo de Peleg ajustó mejor que el modelo empírico de Azuara y que el modelo fenomenológico derivado de la ley de Fick. Adicionalmente se hizo un ajuste tipo Arrhenius para los coeficientes de difusión efectiva a 60 °Bx, en función de la temperatura. Palabras clave: difusión efectiva; segunda ley de Fick; modelos empíricos; modelos fenomenológicos Kinetic of the Mass Transfer Process in the Osmotic Dehydration of Mango (Mangifera indica L.) var. Tommy Atkins as Function of the Temperature AbstractThe kinetics of the mass transfer process during the osmotic dehydration of mango sheets (Mangifera indica L.) var. Tomy Atkins was studied. The syrup/fruit ratio was 3/1 during the six hour process. Three mathematical models to describe the kinetics of water loss and solid gain at different temperatures (20, 35 and 50 °C) and sucrose concentrations (45 and 60 %) were used compared to each other. The empirical model of Azuara, a phenomenological model from solution of Fick's second law, and Peleg's empiric model were used. The results shown that empirical model of Peleg gave more accurate results than the empirical model of Azuara and the phenomenological model from solution of Fick's second law. Additionally, an Arrhenius equation for the effective diffusion coefficient as a function of the temperature function (for 60 °Bx concentration) was fitted

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“…The efficiency of mass transfer during osmotic dehydration affects the type and structure of raw material, the concentration and type of osmotic solution, the mass ratio of raw material to osmotic solution, and the temperature and process time (Ciurzyńska et al, 2016). Some authors claim that this process has the effect of reducing the water content in the outer layers, leading to a potential difference between adjoining layers of cells, and resulting in the diffusion of water into the intercellular space and through the semipermeable membrane.…”

Section: Introductionmentioning

confidence: 99%

Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

Ciurzyńska¹,

Cichowska²,

Kowalska³

et al. 2018

International Agrophysics

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A b s t r a c t. The aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients, i.e. water loss, solid gain, reduced water content and water activity, as well as colour changes of the obtained dried product. In the study, apples were osmotically dehydrated in one of two 60% solutions: sucrose or sucrose with an addition of chokeberry juice concentrate, for 30 and 120 min, in temperatures of 40 and 60°C. Ultrasound was also used during the first 30 min of the dehydration process. After osmotic pre-treatment, apples were subjected to innovative convective drying with the puffing effect, and to freeze-drying. Temperature and dehydration time increased the effectiveness of mass exchange during osmotic dehydration. The addition of chokeberry juice concentrate to standard sucrose solution and the use of ultrasound did not change the value of solid gain and reduced water content. Water activity of the dried apple tissue was not significantly changed after osmotic dehydration, while changes in colour were significant.

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Osmotic dehydration in production of sustainable and healthy food

Cited by 85 publications

References 66 publications

Characterization of lactobionic acid evidencing its potential for food industry application

Characterization of lactobionic acid evidencing its potential for food industry application

Cinética de la Transferencia de Masa en la Deshidratación Osmótica de Mango (Mangifera indica L.) var. Tommy Atkins en Función de la Temperatura

Osmotic dehydration of Braeburn variety apples in the production of sustainable food products

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