|
1
|
Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud 2022; 53:737-762. [PMID: 34743330 DOI: 10.1111/jtxs.12643] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022]
Abstract
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
Collapse
Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Emine Olum
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture, Istanbul Medipol University, Istanbul, Turkey
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School, Aydın Adnan Menderes University, Aydin, Turkey
| | - Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School, Uşak University, Uşak, Turkey
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, Taiwan
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| |
Collapse
|
|
2
|
Alabi KP, Olalusi AP, Olaniyan AM, Fadeyibi A, Gabriel LO. Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kehinde Peter Alabi
- Department of Food and Agricultural Engineering Kwara State University, Malete Ilorin Nigeria
| | - Ayoola Patrick Olalusi
- Department of Agricultural and Environmental Engineering Federal University of Technology Akure Nigeria
| | - Adesoji Mathew Olaniyan
- Department of Agricultural and Bioresources Engineering, Faculty of Engineering Federal University Oye‐Ekiti Nigeria
| | - Adeshina Fadeyibi
- Department of Food and Agricultural Engineering Kwara State University, Malete Ilorin Nigeria
| | | |
Collapse
|
|
3
|
Neri L, Santarelli V, Di Mattia CD, Sacchetti G, Faieta M, Mastrocola D, Pittia P. Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. J Food Sci 2019; 84:798-806. [DOI: 10.1111/1750-3841.14489] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 02/06/2019] [Accepted: 02/06/2019] [Indexed: 12/01/2022]
Affiliation(s)
- Lilia Neri
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Veronica Santarelli
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Carla D. Di Mattia
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Giampiero Sacchetti
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Marco Faieta
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Dino Mastrocola
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| | - Paola Pittia
- Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
| |
Collapse
|
|
4
|
Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Yang X. Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13352] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ayobami Olayemi Oladejo
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
- Department of Agricultural and Food Engineering; University of Uyo; P.M.B 1017 Uyo 520001 Nigeria
| | - Haile Ma
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Wenjuan Qu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Cunshan Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Bengang Wu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Xue Yang
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| |
Collapse
|
|
5
|
Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
| | | |
Collapse
|
|
6
|
Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1619-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
|
7
|
Bonat Celli G, Ghanem A, Su-Ling Brooks M. Influence of freezing process and frozen storage on the quality of fruits and fruit products. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1075212] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
|
8
|
Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1475-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
|
9
|
Chandra S, Kumari D. Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review. Crit Rev Food Sci Nutr 2014; 55:552-61. [DOI: 10.1080/10408398.2012.664830] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
|
11
|
Goula AM, Lazarides HN. Modeling of mass and heat transfer during combined processes of osmotic dehydration and freezing (Osmo-Dehydro-Freezing). Chem Eng Sci 2012. [DOI: 10.1016/j.ces.2012.07.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
|
12
|
Chassagne-Berces S, Fonseca F, Citeau M, Marin M. Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.04.004] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
|
14
|
REIS FELIPERICHTER, MASSON MARIALUCIA, WASZCZYNSKYJ NINA. INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE AND WATER ACTIVITY OF POTATO STICKS, AND ITS OPTIMIZATION. J FOOD PROCESS ENG 2008. [DOI: 10.1111/j.1745-4530.2007.00193.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|