The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Lech, Krzysztof; Figiel, Adam; Michalska, Anna; Nowicka, Paulina

doi:10.1155/2018/7293932

Cited by 24 publications

(22 citation statements)

References 43 publications

(58 reference statements)

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“…The type of osmotic solution used for the initial dehydration and drying method significantly affected the color of the dried fruit ( Figure 6A). Regardless of the drying method, dehydration of quince fruit in sucrose solution (10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28) and apple concentrate (17)(18)(19)(20)(21)(22)(23)(24)(25)(26) caused the least color changes; however, they changes could be clearly perceived by the human eye. Chips obtained as a result of preliminary dehydration in a sucrose solution looked attractive and those dehydrated in a chokeberry juice concentrate were very dark in color.…”

Section: Color Parametersmentioning

confidence: 99%

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

et al. 2020

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Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.

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Section: Color Parametersmentioning

confidence: 99%

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

et al. 2020

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“…The absorbed microwave energy decreased in this stage which led to a decrease in the rate of antioxidant degradation (Lu, Tang, & Ran, 1999). During the drying of agricultural products, the degradation of antioxidant compounds such as polyphenolics often occur, resulting in a decrease in antioxidant activity (Lech, Figiel, Michalska, Wojdyło, & Nowicka, 2018).…”

Section: Antioxidant Degradation Ratementioning

confidence: 99%

“…Also, the highest TFC, BCC, and TEAC values corresponded to papaya seeds dried at the highest MP. MVD was carried out at safe temperatures (below 90 C) for the grain at all MP inputs (Lech et al, 2018). An increase in the antioxidant activity of MVD plants with increased MP has been reported by several authors such as Dong et al (2018) in the methanolic extract of green coffee beans, Michalska, Wojdyło, Lech, Łysiak, and Figiel (2017) in the methanolic extract of blackcurrant powder, and Figiel (2010) in the extract of beetroot.…”

Section: Effect Of Mp On Abts Scavenging Activity In Papaya Seedsmentioning

confidence: 99%

Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying

Bualuang

Onwude

Uso

et al. 2019

J Food Process Engineering

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The effects of microwave power (MP, 100–600 W) on the drying kinetics, as well as the physical and antioxidant properties of papaya seeds dried under microwave vacuum drying (MVD) were investigated. The results found that moisture diffusivity increased in the order of 10−8 with an increase in MP. Shrinkage increased from 1.2 to 4.9% and bulk density decreased from 3,441 to 1,091 kg/m3, respectively, while the moisture content decreased. The antioxidant contents of all of the MVD samples were higher than those of the samples dried under ambient air ventilation. An increase in MP decreased the total phenolic content from 14.69 to 10.66 mg gallic acid equivalent per gram dry weight (DW), increased both the β‐carotene and the total flavonoid content in the ranges of 0.2–0.35 mg β‐carotene equivalent per gram DW and 20.71 to 23.51 mg catechin equivalent per gram DW, respectively. Higher values of antioxidant activity were obtained at higher MP. The results have shown that the use of novel MVD technique in appropriate conditions can improve the overall drying efficiency and enhance the total yield of antioxidant content. Practical Applications Papaya seeds have great potential for use as a source of antioxidants. However, the best novel techniques for retaining high values of antioxidant compounds, and therefore recouping value from the wasted seeds, has not been widely reported on. This study has found that combined microwave vacuum drying (MVD) is a very beneficial drying method for the preservation of antioxidant content. A better antioxidant yield from dried papaya seeds was obtained using MVD at a higher MP of 600 W. Trolox equivalent antioxidant capacity of seeds dried using MVD was 27.62% higher than the samples dried using ambient air ventilation.

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“…This may be due to surface hardening of the sugar layer at the beginning of the osmosis process and its thickening for higher sugar content; therefore, the solid matter diffusion rate decreases (Phisut ). In addition, with higher sucrose concentration, the viscosity of the osmotic solution increased which resulted in a lower mass transfer rate (Lech et al ).…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, hot air drying also has a deleterious effect on bioactive compounds like polyphenols (Rahman et al ). Therefore, applying pretreatments like osmotic dehydration helps to reduce the time of drying and preserving more bioactive compounds (Lech et al )…”

Section: Introductionmentioning

confidence: 99%

Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment

Maleki

Shahidi

Varidi

et al. 2019

J Food Process Engineering

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In this study, osmotic impregnation technique combined with ultrasonic pretreatment was applied to carrot slices followed by hot air drying in order to production of functional and healthy snack enriched with polyphenolic compounds derived from roselle extract (at least 400 ppm). The purposes of osmotic impregnation-dehydration process were the maximum amount of dehydration and phenolic compounds diffusion along with the minimum sugar gain. Results revealed that increasing osmotic solution concentration and process time over optimal points, resulted in reduction of phenolic compounds saturation inside the samples. Also, it was found that prolonged ultrasound pretreatment had a damaging effect on fruit tissue microchannels and led to a decrease in the mass transfer rate. The optimal conditions of this stage were osmotic solution concentration of 60% and the process time of 60 min without ultrasonic pretreatment. In the second stage, the results of hot air drying showed that the highest amount in the total phenolic content was achieved at 70 C. Furthermore, among the several models evaluated, Jena & Das model with a determination coefficient of 0.99 and minimum error indexes, was the best fitted to drying experimental data and activation energy for effective diffusivity coefficient was calculated as 35.987 kJ/mol. Practical applicationsDue to elevation in consumer's awareness in recent decades about the importance of food composition for healthier life and diseases prevention, demand for functional foods has been increasing. Food enrichment with bioactive compounds like polyphenol compounds from different plant sources is an applicable method for this purpose. In this study, carrot, which is a valuable vegetable itself, was further extended to a more functional food by enrichment with rosella plant extract and then hot air dried to produce a snack which has more nutritional quality than conventional ones. Also, osmotic dehydration results in lower moisture content of carrot slices which helps reduced hot air drying time and lower energy consumption. Overall, results from this research is usable to develop a functional snack based on carrot and rosella extract.

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The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Cited by 24 publications

References 43 publications

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Determination of drying kinetics, some physical, and antioxidant properties of papaya seeds undergoing microwave vacuum drying

Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment

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