Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: Effects of different osmotic solutes and concentrations on the samples

International Journal of Food Science and Technology

Volumn 49, Issue 4, 2014, Pages 960-968

  Zhao, Jin Hong ^a,b,c   Hu, Rui ^a,b,c   Xiao, Hong Wei ^a   Yang, Yang ^a,b,c   Liu, Fang ^a,b,c   Gan, Zhi Lin ^a,b,c   Ni, Yuan Ying ^a,b,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b National Engineering Research Center for Fruits and Vegetables Processing   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Freezing; Mango; Melting temperature; Osmotic dehydration; Quality attributes

Indexed keywords

FREEZING CONDITIONS; MANGO; OSMOTIC DEHYDRATION; OSMOTIC SOLUTIONS; PRE-TREATMENT; QUALITY ATTRIBUTES; SENSORY SCORES; VITAMIN C CONTENTS;

COLOR; DEHYDRATION; FREEZING; FRUITS; GLUCOSE; HARDNESS; MALTOSE; MELTING POINT; PRINCIPAL COMPONENT ANALYSIS;

OSMOSIS;

EID: 84900597706     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12388     Document Type: Article

References (41)

1. Ahmad, S., Yaghmaee, P. & Durance, T. (2010). Optimization of dehydration of lactobacillus salivarius using radiant energy vacuum. Food and Bioprocess Technology, 5, 1019-1027.
2. Aleksandar, J., Julianna, G., Ljubinko, L. & Zoltan, Z. (2007). Osmotic dehydration of sugar beet in combined aqueous solutions of sucrose and sodium chloride. Journal of Food Engineering, 78, 47-51.
3. Arballo, J.R., Bambicha, R.R., Campañone, L.A., Agenlli, M.E. & Mascheroni, R.H. (2012). Mass transfer kinetics and regressional-desirability optimisation during osmotic dehydration of pumpkin, kiwi and pear. International Journal of Food Science and Technology, 47, 306-314.
4. Baek, M.H., Yoo, B. & Lim, S.T. (2004). Effect of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. Food Hydrocolloids, 18, 133-142.
5. Biswal, R., Bozorgmehr, K., Tompkins, F. & Liu, X. (1991). Osmotic concentration of green beans prior to freezing. Journal of Food Science, 56, 1008-1012.
6. Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A. & Lercker, G. (2008). Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology, 226, 1229-1237.
7. Blanda, G., Cerretani, L., Cardinali, A., Barbieri, S., Bendini, A. & Lercker, G. (2009). Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance. LWT - Food Science and Technology, 42, 30-36.
8. Chassagne-Berces, S., Fonseca, F., Citeau, M. & Marin, M. (2010). Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity. LWT - Food Science and Technology, 43, 1441-1449.
9. Chiralt, A., Martínez-Navarrete, N., Martínez-Monzó, J. et al. (2001). Changes in mechanical properties throughout osmotic processes: cryoprotectant effect. Journal of Food Engineering, 49, 129-135.
10. Chottanom, P. & Srisa-ard, M. (2011). Osmotic dehydration as a factor in freezing of tomato. American Journal of Food Technology, 6, 483-491.
11. Cornillon, P. (2000). Characterization of osmotic dehydrated apple by NMR and DSC. LWT - Food Science and Technology, 33, 261-267.
12. Delgado, A., Zheng, L. & Sun, D.W. (2009). Influence of ultrasound on freezing rate of immersion-frozen apples. Food and Bioprocess Technology, 2, 263-270.
13. Dermesonlouoglou, E.K., Giannakourou, M.C. & Taoukis, P. (2007). Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes. Journal of Food Engineering, 78, 272-280.
14. Dermesonlouoglou, E.K., Pourgouri, S. & Taoukis, P.S. (2008). Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Innovative Food Science and Emerging Technologies, 9, 542-549.
15. FAO (2012). FaoStat Database. Available from http://faostat.fao.org.
16. Forni, E., Sormani, A., Scalise, S. & Torreggiani, D. (1997). The influence of sugar composition on the colour stability of osmodehydrofrozen intermediate moisture apricots. Food Research International, 30, 87-94.
17. George, R.M. (1993). Freezing processes used in the food industry. Trends in Food Science and Technology, 4, 134-138.
18. Giraldo, G., Talens, P., Fito, P. & Chiralt, A. (2003). Influence of sucrose solution concentration on kinetics and yield during osmotic dehydration of mango. Journal of Food Engineering, 58, 33-43.
19. Gras, M.L., Vidal, D., Betoret, N., Chiralt, A. & Fito, P. (2003). Calcium fortification of vegetables by vacuum impregnation: interactions with cellular matrix. Journal of Food Engineering, 56, 279-284.
20. Hou, H., Li, B., Zhao, X., Zhang, Z.H. & Li, P.L. (2011). Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness. LWT - Food Science and Technology, 44, 421-428.
21. Li, B. & Sun, D.W. (2002). Novel methods for rapid freezing and thawing of foods - a review. Journal of Food Engineering, 54, 175-182.
22. Liu, H. & Lelievre, J. (1992). Transitions in frozen gelatinized-starch systems studied by differential scanning calorimetry. Carbohydrate Polymers, 19, 179-183.
23. Marani, C.M., Agnelli, M.E. & Mascheroni, R.H. (2007). Osmo-frozen fruits: mass transfer and quality evaluation. Journal of Food Engineering, 79, 1122-1130.
24. Ozen, B.F., Dock, L.L., Ozdemir, M. & Floros, J.D. (2002). Processing factors affecting the osmotic dehydration of diced green peppers. International Journal of Food Science and Technology, 37, 497-502.
25. Panagiotou, N.M., Karathanos, V.T. & Maroulis, Z. (1999). Effect of osmotic agents on osmotic dehydration of fruits. Drying Technology, 17, 175-189.
26. Pang, X.L., Chen, D., Hu, X.S., Zhang, Y. & Wu, J.H. (2012). Verification of aroma profiles of Jiashi Muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: aroma reconstitution experiments and omission tests. Journal of Agricultural and Food Chemistry, 60, 10426-10432.
27. Pott, I., Marx, M., Neidhart, S., Muhlbauer, W. & Carle, R. (2003). Quantitative determination of β-carotene stereoisomers in fresh, dried, and solar-dried mangoes (Mangifera indica L.). Journal of Agricultural and Food Chemistry, 51, 4527-4531.
28. Ramallo, L.A. & Mascheroni, R.H. (2010). Dehydrofreezing of pineapple. Journal of Food Engineering, 99, 269-275.
29. Rastogi, N.K., Angersbach, A. & Knorr, D. (2000). Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. Journal of Food Engineering, 45, 25-31.
30. Rincon, A. & Kerr, W.L. (2010). Influence of osmotic dehydration, ripeness and frozen storage on physicochemical properties of mango. Journal of Food Processing and Preservation, 34, 887-903.
31. Sakano, K. (1998). Revision of biochemical pH-stat: involvement of alternative pathway metabolism. Plant Cell and Physiology, 39, 467-473.
32. Spiazzi, E. & Mascheroni, R. (1997). Mass transfer model for osmotic dehydration of fruits and vegetables-I Development of the simulation model. Journal of Food Engineering, 34, 387-410.
33. Spiazzi, E.A., Raggio, Z.I., Bignone, K.A. & Mascheroni, R.H. (1998). Experiments on dehydrofreezing of fruits and vegetables: mass transfer and quality factors. Advances in the Refrigeration Systems. Food Technologies and Cold Chain, IIF/IIR, 6, 401-408.
34. Taiwo, K.A., Eshtiaghi, M.N., Ade-Omowaye, B.I.O. & Knorr, D. (2003). Osmotic dehydration of strawberry halves: influence of osmotic agents and pretreatment methods on mass transfer and product characteristics. International Journal of Food Science and Technology, 38, 693-707.
35. Talens, P., Martinez-Navarrete, N., Fito, P. & Chiralt, A. (2002). Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Science and Emerging Technologies, 3, 191-199.
36. Telis, V.R.N. & Sobral, P.J.A. (2002). Glass transitions for freeze-dried and air-dried tomato. Food Research International, 35, 435-443.
37. Tokuyama, E., Matsunaga, C., Yoshida, K. et al. (2009). Famotidine orally disintegrating tablets: bitterness comparison of original and generic products. Chemical and Pharmaceutical Bulletin, 57, 382-387.
38. Wu, L., Orikasa, T., Tokuyasu, K., Shiina, T. & Tagawa, A. (2009). Application of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: effects of process condition conditions on the quality attributes of the samples. Journal of Food Engineering, 91, 560-565.
39. Xiao, H.W., Gao, Z.J., Lin, H. & Yang, W.X. (2010). Air impingement drying characteristics and quality of carrot cubes. Journal of Food Process Engineering, 33, 899-918.
40. Xiao, H.W., Yao, X.D., Lin, H., Yang, W.X., Meng, J.S. & Gao, Z.J. (2012). Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering, 35, 370-390.
41. Zhang, M. & Chen, D. (2006). Effects of low temperature soaking on color and texture of green eggplants. Journal of Food Engineering, 74, 54-59.