Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple

2018 ◽  
Vol 14 (2) ◽  
Author(s):  
Joanna Cichowska ◽  
Hanna Kowalska
Keyword(s):  
Water Activity ◽  
Freeze Drying ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Storage Conditions ◽  
Juice Concentrate ◽  
Colour Changes ◽  
Higher Temperature ◽  
Pre Treatment ◽  
Chokeberry Juice

AbstractThe cylinders of apples cv.Braeburnwere subjected to osmotic dehydration in a sucrose solution with the addition of chokeberry juice concentrate. After osmotic pre-treatment the pieces of apples were dried by two methods: freeze-drying and air-drying. The storage results of dried apples at temperature 25–45 °C for 7 and 12 months were satisfactory. Mass changes were very minor. During storage dried apples obtained by both methods exhibited microbiological stability even after 7 and 12 months of storage, due to the fact that the water activity did not exceed the value of 0.4. Under the influence of the technological processes application, as well as storage conditions, appearance changes in the samples occurred. Higher temperature of storage had an increase impact in colour changes of control samples (without osmotic pre-treatment) and also osmotically dehydrated into sucrose solution, mainly in the case of samples which had dried using freeze-drying. Previously immersed in chokeberry juice concentrate, dried apples had colour changes comes from colour of solution.

The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology

2020 ◽  
Vol 16 (1-2) ◽  
Author(s):  
Hanna Kowalska ◽  
Agata Marzec ◽  
Jolanta Kowalska ◽  
Urszula Trych ◽  
Ewelina Masiarz ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Sucrose Solution ◽  
Sensory Properties ◽  
Drying Method ◽  
Colour Parameters ◽  
Juice Concentrate ◽  
Pre Treatment ◽  
Osmotic Treatment ◽  
Chokeberry Juice

AbstractThe aim of this study was to determine the effect of osmotic pre-treatment on physical and sensory properties of dried strawberry. Frozen strawberries were dehydrated in sucrose solution with/without 5 or 15 % concentrated chokeberry juice. Then, samples were dried in hybrid (convective-microwave-vacuum) and freeze-drying method. The chokeberry juice concentrate addition to the osmotic solutions had no effect on the mass transfer of dehydrated strawberries but changes in sensory properties, also after storage. Initial osmotic treatment in sucrose solution with 5 % of chokeberry juice concentrate resulted in improved colour, when 15 % addition caused the darkening of the dried strawberries. Strawberries dried by hybrid method exhibited greater hardness and brittleness than by freeze-drying, which were slightly higher evaluated in the sensory analysis. Storage for 3 months resulted in an increase in the hardness of the samples, the reduction of colour parameters and sensory quality.

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

2018 ◽  
Vol 32 (1) ◽  
pp. 141-146 ◽  
Author(s):  
Agnieszka Ciurzyńska ◽  
Joanna Cichowska ◽  
Hanna Kowalska ◽  
Kinga Czajkowska ◽  
Andrzej Lenart
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Mass Exchange ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Solid Gain ◽  
Juice Concentrate ◽  
Reduced Water ◽  
Chokeberry Juice

AbstractThe 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.

scholarly journals The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

2019 ◽  
Vol 28 (4) ◽  
Author(s):  
Jolanta Kowalska ◽  
Andrzej Lenart ◽  
Sylwia Roszkowska ◽  
Hanna Kowalska
Keyword(s):  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Convective Drying ◽  
Study Results ◽  
Dried Fruit ◽  
Osmotic Solution ◽  
Juice Concentrate ◽  
Bioactive Ingredients ◽  
Pre Treatment ◽  
Chokeberry Juice

The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties of dried strawberries. The addition of a chokeberry juice concentrate to the osmotic solution significantly influenced the increase of polyphenols content in the fruit. Their content was significantly higher in the samples treated via osmotic dehydration in solutions containing the chokeberry juice concentrate, followed by freeze-drying and also by microwave-convective method. The ability to bind DPPH• radicals ranged from 40% in the dried strawberries without osmotic dehydration to 82% in fruit osmo-dehydrated in a mixture of inulin and the chokeberry juice concentrate and dried by freeze-drying. Study results indicate that the concentrated chokeberry juice and inulin can be used as beneficial osmotic substances. The dried strawberries can represent an alternative to snacks or may be attractive component of other products. One of the very attractive proposals for today’s increasingly demanding consumers can therefore be dried fruit snacks enriched with natural bioactive ingredients.

scholarly journals Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3429 ◽  
Author(s):  
Joanna Cichowska ◽  
Dorota Witrowa-Rajchert ◽  
Lidia Stasiak-Różańska ◽  
Adam Figiel
Keyword(s):  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Continuous Method ◽  
The Other ◽  
Water Removal ◽  
Colour Changes ◽  
Apple Tissue ◽  
Transfer Parameters ◽  
Ultrasound Assisted

The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30–180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). The efficiency of the used solutes from the polyol groups was compared to reference dehydration in 50% concentrated sucrose solution. Peleg’s model was used to fit experimental data. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The application of ultrasound by two methods was in most cases unnoticeable and weaker than was expected. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions.

scholarly journals The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5680
Author(s):  
Jolanta Kowalska ◽  
Agata Marzec ◽  
Ewa Domian ◽  
Sabina Galus ◽  
Agnieszka Ciurzyńska ◽  
...  
Keyword(s):  
Vitamin C ◽  
Hybrid Method ◽  
Freeze Drying ◽  
Osmotic Dehydration ◽  
Antioxidant Properties ◽  
Antioxidant Potential ◽  
Plant Materials ◽  
Raw Plant Materials ◽  
Juice Concentrate ◽  
Chokeberry Juice

The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.

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.

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.

scholarly journals Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Aurore Bodzen ◽  
Audrey Jossier ◽  
Sébastien Dupont ◽  
Pierre-Yves Mousset ◽  
Laurent Beney ◽  
...  
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Freeze Drying ◽  
Sucrose Solution ◽  
Bound Water ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Micellar Casein ◽  
Term Storage

Abstract Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.

scholarly journals Study of osmotic dehydration of kiwi fruit using sucrose solution

2019 ◽  
Vol 22 ◽  
Author(s):  
Bethania Brochier ◽  
Juliana Mesquita Inácio ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Water Activity ◽  
Water Loss ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Kiwi Fruit ◽  
Free Moisture ◽  
Sucrose Solutions ◽  
Peleg Model ◽  
Osmotic Solution ◽  
In The Beginning

Abstract Osmotic dehydration of kiwi was evaluated using 45, 55 and 65 °Brix sucrose solutions. Free moisture, water activity and solutes gain decreased in fruit during the process. Water loss rates were higher in the beginning of drying. Water activity decrease was higher when the product was in 65 °Brix solution. The equilibrium moisture content estimated by the Peleg model decreased significantly with increasing concentration of the osmotic solution, and the diffusivity values of water loss were in the range from 1.5 × 10-9 to 1.9 × 10-9 m2 s-1. The osmotic pressures of the solutions were also predicted.

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