Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products
The osmotic dehydration of orange fruit slices in sucrose and prickly pear molasses was studied in order to examine the changes in total mass loss, water loss, and solid gain as well as physical properties (dry matter content, total soluble solid and color parameters) during this process. The conten...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | https://journal.pan.olsztyn.pl/Osmotic-Dehydration-of-Orange-Fruits-in-Sucrose-and-Prickly-Pear-Molasses-Solutions,194785,0,2.html |
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| author | Raghda Yazidi Walid Yeddes Katarzyna Rybak Dorota Witrowa Rajchert Wissem Aidi Wannes Majdi Hammami Kamel Hessini Moufida Saidani Tounsi Malgorzata Nowacka |
| author_facet | Raghda Yazidi Walid Yeddes Katarzyna Rybak Dorota Witrowa Rajchert Wissem Aidi Wannes Majdi Hammami Kamel Hessini Moufida Saidani Tounsi Malgorzata Nowacka |
| author_sort | Raghda Yazidi |
| collection | DOAJ |
| description | The osmotic dehydration of orange fruit slices in sucrose and prickly pear molasses was studied in order to examine the changes in total mass loss, water loss, and solid gain as well as physical properties (dry matter content, total soluble solid and color parameters) during this process. The contents of total phenolics, ascorbic acid, and sugars, as well as antioxidant capacity and texture parameters of fresh orange slices and these dehydrated in both solutions were also analyzed. The osmotic dehydration was carried out at a temperature of 30°C for 3 h and after this processing time, the total mass loss of orange slices dehydrated in molasses solution was higher (0.18 kg/kg) compared to that treated in a sugar solution (0.16 kg/kg). Throughout the process, higher ratios of water loss to solid gain were noted for orange slices dehydrated in molasses solution than in the sucrose one. No significant difference was found in water activity between orange slices dehydrated in both solutions. Molasses induced more substantial and perceptible color alterations in orange slices compared to sucrose with total color difference values of 9.12 and 3.28, respectively. Immersion in osmotic solutions reduced hardness of orange slices from 0.63 N for fresh slices to 0.52 N and 0.40 N for these dehydrated in sucrose and molasses solutions, respectively. Compression work values of dehydrated orange slices were 0.38 mJ after the treatment in a sucrose solution and 0.36 mJ in the molasses one. The total phenolic content, antioxidant capacity in ABTS assay and ascorbic acid content increased in dehydrated slices compared to fresh material, particularly in the slices processed in molasses (2,197 mg CA/100 g DM, 6.26 mg Trolox/g DM and 50.14 mg/100 g, respectively). Sugar profiles of dehydrated orange slices varied, with molasses favoring glucose (5.47 mg/100 g DM) and reducing fructose (1.80 mg/100 g DM) compared to sucrose. Prickly pear molasses could be incorporated into the preservation of seasonal fruits as a valuable osmotic solution. |
| format | Article |
| id | doaj-art-2ba3bc86f1dd42e181ac7eede981162c |
| institution | OA Journals |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
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| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-2ba3bc86f1dd42e181ac7eede981162c2025-08-20T02:04:31ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-11-0174434034910.31883/pjfns/194785194785Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated ProductsRaghda Yazidi0https://orcid.org/0009-0006-8861-8754Walid Yeddes1https://orcid.org/0000-0002-1439-7956Katarzyna Rybak2https://orcid.org/0000-0003-3595-0818Dorota Witrowa Rajchert3https://orcid.org/0000-0002-0937-3204Wissem Aidi Wannes4https://orcid.org/0000-0003-3134-0457Majdi Hammami5https://orcid.org/0000-0002-4376-0638Kamel Hessini6https://orcid.org/0000-0002-8929-9234Moufida Saidani Tounsi7https://orcid.org/0000-0003-0669-8414Malgorzata Nowacka8https://orcid.org/0000-0003-4689-6909Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, BP901, 2050 Hammam-Lif, TunisiaLaboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, BP901, 2050 Hammam-Lif, TunisiaDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandLaboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, BP901, 2050 Hammam-Lif, TunisiaDepartment of Biology, College of Sciences, Taif University, 21944 Taif, Saudi ArabiaLaboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, BP901, 2050 Hammam-Lif, TunisiaDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, PolandThe osmotic dehydration of orange fruit slices in sucrose and prickly pear molasses was studied in order to examine the changes in total mass loss, water loss, and solid gain as well as physical properties (dry matter content, total soluble solid and color parameters) during this process. The contents of total phenolics, ascorbic acid, and sugars, as well as antioxidant capacity and texture parameters of fresh orange slices and these dehydrated in both solutions were also analyzed. The osmotic dehydration was carried out at a temperature of 30°C for 3 h and after this processing time, the total mass loss of orange slices dehydrated in molasses solution was higher (0.18 kg/kg) compared to that treated in a sugar solution (0.16 kg/kg). Throughout the process, higher ratios of water loss to solid gain were noted for orange slices dehydrated in molasses solution than in the sucrose one. No significant difference was found in water activity between orange slices dehydrated in both solutions. Molasses induced more substantial and perceptible color alterations in orange slices compared to sucrose with total color difference values of 9.12 and 3.28, respectively. Immersion in osmotic solutions reduced hardness of orange slices from 0.63 N for fresh slices to 0.52 N and 0.40 N for these dehydrated in sucrose and molasses solutions, respectively. Compression work values of dehydrated orange slices were 0.38 mJ after the treatment in a sucrose solution and 0.36 mJ in the molasses one. The total phenolic content, antioxidant capacity in ABTS assay and ascorbic acid content increased in dehydrated slices compared to fresh material, particularly in the slices processed in molasses (2,197 mg CA/100 g DM, 6.26 mg Trolox/g DM and 50.14 mg/100 g, respectively). Sugar profiles of dehydrated orange slices varied, with molasses favoring glucose (5.47 mg/100 g DM) and reducing fructose (1.80 mg/100 g DM) compared to sucrose. Prickly pear molasses could be incorporated into the preservation of seasonal fruits as a valuable osmotic solution.https://journal.pan.olsztyn.pl/Osmotic-Dehydration-of-Orange-Fruits-in-Sucrose-and-Prickly-Pear-Molasses-Solutions,194785,0,2.htmlantioxidant capacityantioxidant contenthypertonic solutionosmotic agentphysical propertiessugar profile |
| spellingShingle | Raghda Yazidi Walid Yeddes Katarzyna Rybak Dorota Witrowa Rajchert Wissem Aidi Wannes Majdi Hammami Kamel Hessini Moufida Saidani Tounsi Malgorzata Nowacka Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products Polish Journal of Food and Nutrition Sciences antioxidant capacity antioxidant content hypertonic solution osmotic agent physical properties sugar profile |
| title | Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products |
| title_full | Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products |
| title_fullStr | Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products |
| title_full_unstemmed | Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products |
| title_short | Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products |
| title_sort | osmotic dehydration of orange fruits in sucrose and prickly pear molasses solutions mass transfer and quality of dehydrated products |
| topic | antioxidant capacity antioxidant content hypertonic solution osmotic agent physical properties sugar profile |
| url | https://journal.pan.olsztyn.pl/Osmotic-Dehydration-of-Orange-Fruits-in-Sucrose-and-Prickly-Pear-Molasses-Solutions,194785,0,2.html |
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