Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Raquel Alves Evaristo ◽  
Gilmar Freire da Costa ◽  
Cristiani Viegas Brandão Grisi ◽  
Solange de Sousa
Keyword(s):  
Shelf Life ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Chemical Properties ◽  
Microbiological Analysis ◽  
Content Type ◽  
Sensory Acceptability ◽  
Physico Chemical ◽  
Pre Treatment ◽  
The One

PurposeThe aim of the study was to evaluate the effect of osmo-convective dehydration using two drying temperatures (50 and 60°C) on the physico-chemical properties, shelf life and sensory acceptability of jackfruit berries.Design/methodology/approachFour treatments were used as follows: T1 – Jackfruit berries dried in an oven at 50°C; T2 – Jackfruit berries dried in an oven at 60°C; T3 – Jackfruit berries pre-treated with an osmotic-sucrose solution (60 Brix concentration) and oven-dried at 50°C and T4 – Jackfruit berries pretreated with osmotic solution (60 Brix concentration) and oven-dried at 60°C. Berries' shelf life was monitored by moisture analysis, water activity (Wa) and microbiological analysis. The influence of treatments on physico-chemical properties and sensory quality was also investigated.FindingsOsmo-convective dehydration at 50 and 60 C significantly (p = 0.001) reduced moisture content and Wa. All treatments increased the shelf life of jackfruit berries within 30 days of storage. Regarding sensory analysis, the T3 treatment was significantly (p = 0.001) the most preferred by the tasters.Originality/valueIn general, the results indicated that osmo-convective dehydration at 50 C has great potential to be a maid in the processing of minimally processed jackfruit berries, as, in addition to providing the product with high stability, it was the one with the greatest acceptability by the tasters.

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

2016 ◽  
Vol 12 (6) ◽  
pp. 515-525 ◽  
Author(s):  
N. Ghanem Romdhane ◽  
N. Djendoubi ◽  
C. Bonazzi ◽  
N. Kechaou ◽  
N. Boudhrioua Mihoubi
Keyword(s):  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Color Stability ◽  
Significant Loss ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Citrus Limon ◽  
Retention Capacity ◽  
Air Drying ◽  
Pre Treatment

Abstract Combined osmotic dehydration (sucrose solution: 50–70 % w/w, 30–50 °C for 2 h followed by air drying at 40 and 60 °C) is an appropriate process for preservation of oil retention capacity, lightness and yellowness of lemon peels (Citrus limon. v. lunari). Incorporation of sugars to lemon cuboids pieces increased drying rate during the first falling rate phase of the air dehydration step and improved their color stability. Osmotic dehydration process allows protective effect against further total phenol loss during air drying: significant loss of total phenol content (70–80 %) was recorded during osmotic dehydration and then it remains constant during air drying at 40 and 60 °C. For the investigated temperature of osmotic pre-treatment (30–50 °C), water retention capacities were reduced by up to 70 % and were maintained constant during air drying.

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

2017 ◽  
Vol 232 ◽  
pp. 306-315 ◽  
Author(s):  
Marina Cano-Lamadrid ◽  
Krzysztof Lech ◽  
Anna Michalska ◽  
Malwina Wasilewska ◽  
Adam Figiel ◽  
...  
Keyword(s):  
Osmotic Dehydration ◽  
Sensory Properties ◽  
Drying Method ◽  
Physico Chemical ◽  
Pre Treatment ◽  
Pomegranate Arils

scholarly journals MRI Relaxivity Changes of the Magnetic Nanoparticles Induced by Different Amino Acid Coatings

Nanomaterials ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 394 ◽  
Author(s):  
Iryna Antal ◽  
Oliver Strbak ◽  
Iryna Khmara ◽  
Martina Koneracka ◽  
Martina Kubovcikova ◽  
...  
Keyword(s):  
Magnetic Nanoparticles ◽  
Chemical Properties ◽  
Hydrodynamic Diameter ◽  
Contrast Imaging ◽  
Dispersed Particles ◽  
Physico Chemical ◽  
The One ◽  
Molecular Contrast ◽  
The Impact ◽  
Positively Charged

In this study, we analysed the physico-chemical properties of positively charged magnetic fluids consisting of magnetic nanoparticles (MNPs) functionalised by different amino acids (AAs): glycine (Gly), lysine (Lys) and tryptophan (Trp), and the influence of AA–MNP complexes on the MRI relaxivity. We found that the AA coating affects the size of dispersed particles and isoelectric point, as well as the zeta potential of AA–MNPs differently, depending on the AA selected. Moreover, we showed that a change in hydrodynamic diameter results in a change to the relaxivity of AA–MNP complexes. On the one hand, we observed a decrease in the relaxivity values, r1 and r2, with an increase in hydrodynamic diameter (the relaxivity of r1 and r2 were comparable with commercially available contrast agents); on the other hand, we observed an increase in r2* value with an increase in hydrodynamic size. These findings provide an interesting preliminary look at the impact of AA coating on the relaxivity properties of AA–MNP complexes, with a specific application in molecular contrast imaging originating from magnetic nanoparticles and magnetic resonance techniques.

scholarly journals Analysis of radiation effects on chicken eggs and meat irradiated by nanosecond electron beams

2020 ◽  
Vol 176 ◽  
pp. 03016
Author(s):  
Ruslan Vazirov ◽  
Sergey Sokovnint ◽  
Alisa Romanova ◽  
Ksenia Moiseeva
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Radiation Effects ◽  
Chemical Properties ◽  
Food Products ◽  
Modern Method ◽  
Radiation Processing ◽  
Radiation Technology ◽  
Physico Chemical ◽  
Chicken Eggs

Chicken and eggs are considered the most common product in the world. Microorganisms on the surface and inside these food products reduce the shelf life and may be the causative agents of the disease among consumers. To solve this problem various methods of thermal and chemical treatment are used, which have several disadvantages. Radiation processing is a modern method of suppressing contamination of bacteria and increasing the shelf life of food products. Unfortunately, this technology has a negative effect on the physico-chemical and organoleptic properties of the product. Therefore, for food and hatching eggs the dose level is limited about 3 kGy. However to solve this problem it is possible to use a low-energy electron beam. This approach allows irradiating with a disinfecting dose only the surface and a shallow depth of products. Experiments on the irradiation of chicken meat and eggs were carried out at the accelerators URT-0.5 and URT-1. Studying the effect of irradiation with a nanosecond electron beam (NEB) on edible chicken eggs showed no significant changes in the eggs structure and physico-chemical properties. This is primarily due to the low depth of electron penetration. Therefore, most of the product is not irradiated by electrons. Thus, irradiation using the URT accelerators will reduce the main problem of the food radiation technology.

scholarly journals Application of modified atmosphere packaging using silicone membrane system for shelf life extension of pomegranate (Punica granatum L.) and its effect on physico-chemical properties

2019 ◽  
Vol 3 (3) ◽  
pp. 145-155
Author(s):  
Shubhangi Srivastava ◽  
Prashant Said
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Chemical Properties ◽  
Membrane System ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Silicone Membrane ◽  
Physico Chemical

Abstract Objectives The study was conducted to prolong the shelf life of freshly harvested pomegranate fruits and to find out its physiochemical properties during storage. Materials and Methods Pomegranate fruits of variety ‘Bhagawa’ were stored in 200, 300 gauge high-density polyethylene (HDPE) package, and silicone membrane modified atmospheric storage system at ambient conditions and 10°C. Gas composition inside the package, texture, color, and overall quality parameters were evaluated at these two storage temperatures. The physico-chemical properties such as total soluble solids, titratable acidity, ascorbic acid content, total, reducing, and non-reducing sugars, and physiological loss in weight (PLW) were also determined. Results In ambient storage, the shelf life of pomegranate fruit was 10 days, whereas in modified atmosphere packaging (200 gauge HDPE, 300 gauge HDPE, and silicone membrane system), the shelf life of pomegranate fruits was extended up to 60, 60, 25 days at ambient and 96, 96, 65 days at 10°C temperature, respectively. Conclusions Among the 200, 300 gauge HDPE package, and silicone membrane system treatments T1, T5, and T8, respectively, were found better with respect to all the sensory and quality parameters studied.

Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

2017 ◽  
Vol 36 (03) ◽  
Author(s):  
M. Srijaya ◽  
B. Shanthti Priya
Keyword(s):  
Fruits And Vegetables ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Psidium Guajava ◽  
Process Time ◽  
Physico Chemical ◽  
Colour Changes ◽  
Irradiation Dosage ◽  
Pre Treatment ◽  
Shelf Stable

A multi-target (combination preservation) technique has been extensively applied to develop minimally processed and completely stabilized shelf stable food produces. A combination of irradiation and osmotic dehydration decrease the need for thermal treatments for enhancing the shelf life and microbial safety of cut fruits and vegetables. The present study aims at identifying combined effect of ã-irradiation pre-treatment and osmotic dehydration treatment on guava. The guavas packed in LDPE pouches were irradiated at 0.25 kGy, and 1.0 kGy dosages at the dose rate of 2.75 kGy/hr. The guava slices with and without irradiation were infused for osmotic dehydration process. Optimization of the process time (3,6 and 9 hr) was also investigated. Further, stored guava slices were analyzed for their physico – chemical, antioxidant and microbial analysis. Mass transfer kinetics of guava slices osmotically dehydrated in sucrose solutions were significantly affected by irradiation dosage and sucrose concentration and treatment duration. The evaluation of hurdle approach on guava slices showed that, combination treated slices were significantly less susceptible to nutrient and colour changes during storage. The synergy between the irradiation and dehydration also resulted in adequate microbiological stability of the slices.

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