Osmotic dehydration of yellow melon using red grape juice concentrate

Chambi, H.N.M.; Lima, Wiliene Camila Valadares; Schmidt, Flávio Luís

doi:10.1590/1678-457x.01416

Cited by 12 publications

(3 citation statements)

References 24 publications

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“…Table 1 shows the compositional changes between the fresh sample and di erent treatments of osmodehydration after 180 min of processing. According to previous ndings, osmotic dehydration with concentrated juice is more signi cant compared with osmotic dehydration with sucrose [36]. is behavior is in agreement with a recent study of Lech et al [37], who conclude that the osmodehydration process is a ected by the solution applied and the particular chemical properties of this solution.…”

Section: Total Anthocyanin Content (Tac) As Mentioned Bysupporting

confidence: 91%

Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

Guerra‐Valle

Moreno

Lillo-Pérez

et al. 2018

Journal of Food Quality

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Pomegranate juice is an important source of bioactive compounds, and cryoconcentrated juice is an interesting osmodehydration agent to enrich a vegetal matrix. This investigation aimed to incorporate bioactive compounds from pomegranate cryoconcentrated juice into apple slices using osmodehydration (OD) assisted by pulse vacuum (PV) and ohmic heating (OH). The apple slices (3 × 4 × 0.5 cm) were osmodehydrated using a 47 °Brix pomegranate cryoconcentrated juice at 30, 40, or 50°C for 180 min with an electric field of 6.66 V/cm (50 V) and a 5 min pulsed vacuum. Over the time, all of the treatments applied to the apple slices increased the soluble solids and bioactive compounds compared with the fresh sample. PVOD/OH at 50°C had the highest content of total anthocyanin during processing, and the best results for the total flavonoids were obtained with OD/OH at 50°C and 40°C. The osmodehydration assisted by pulse vacuum and ohmic heating using a cryoconcentrated juice is a useful combined technique to acquire enriched vegetal samples with bioactive compounds.

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Section: Total Anthocyanin Content (Tac) As Mentioned Bysupporting

confidence: 91%

Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

Guerra‐Valle

Moreno

Lillo-Pérez

et al. 2018

Journal of Food Quality

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show abstract

“…Table 1 shows the compositional changes between the fresh and different treatments of osmodehydration after 180 min of processing. According to previous findings, osmotic dehydration with concentrated juice is more significant compared to osmotic dehydration with sucrose (13). The combination of PVOD/OH 40 and 50 °C, and PVOD 30 °C had the highest solute gain had more significant water loss and solid gain, due to the diffusion and convection forces, both which facilitate the mass transfer process.…”

Section: Fig 1 Total Phenolic Content (Tpc) Kinetics Of Osmodehydratmentioning

confidence: 84%

Ohmic heating/vacuum impregnation treatments on osmodehydrated apples enriched in polyphenols from concentrated pomegranate juice

Moreno

Zúñiga

Guerra

et al. 2018

Proceedings of 21th International Drying Symposium

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The aim of this work was to study the combination of osmodehydration (OD), coupled with Ohmic Heating (OH) and Pulsed Vacuum (PV) and to introduce natural compounds from a cryoconcentrated pomegranate juice (47°Brix) at 30, 40 and 50 °C into apple matrix, during 180 min. PV was performed at 50 mbar for 5 min at the beginning of the process and OH generates an electric field of 6.6 V/cm. The results indicated that treatments reduced water content and increase polyphenol content of apples, evidencing that the osmotic treatment improve mass transfer, especially when they are applied together at higher temperatures. Keywords: Ohmic heating; pulsed vacuum; cryoconcentration; enriched; pomegranate.

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“…The WL, SG and ΔΑ during osmotic drying were also fitted with Page's model (equation 8), which is a simplification of the Fick's equation (Chambi et al, 2016):…”

Section: Experimental Methods and Statistical Analysismentioning

confidence: 99%

Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration

et al. 2019

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Yam bean (Pachyrhizus erosus (L.) Urb.) tuber has a low carbohydrate content and contains several aminoacids, but contains few active compounds, such as vitamins and antioxidants. Anthocyanins are antioxidants found in Rubus fructicosus L. The osmotic drying is a technique that can be used to impregnate antioxidants in a matrix, so the objective of this study was to impregnate yam bean tuber slices with anthocyanin. The effect of temperature (40, 50 and 60 o C), sucrose content (40, 50 and 60 o Brix) and vacuum pulse (0, 300 and 600 mbar) on water loss (WL), solid gain (SG), color changes (ΔΕ) and anthocyanin concentration (ΔA) during osmotic drying of yam bean slices was determined. Polynomial equations were used to determine changes in WL, SG, ΔΕ and ΔA of yam bean slices after 6 h of osmotic drying. An osmotic solution at 60 o C with a SC of 40 o Brix, applying a vacuum pulse of 12 mbar maximized anthocyanin impregnation (6.67 mg anthocyanin per g initial dry matter) in tuber slices. The Page equation predicted optimum WL, SG and ΔA of yam bean tuber slices during osmotic drying. No relation was found between temperature, sucrose content and vacuum pulse with K and n parameters in the Page equation.

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Osmotic dehydration of yellow melon using red grape juice concentrate

Cited by 12 publications

References 24 publications

Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

Ohmic heating/vacuum impregnation treatments on osmodehydrated apples enriched in polyphenols from concentrated pomegranate juice

Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration

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