Journal of Food Science and Technology

, Volume 54, Issue 9, pp 2694–2703 | Cite as

Osmotic dehydration effects on major and minor components of chestnut (Castanea sativa Mill.) slices

Original Article
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Abstract

The effect of osmotic dehydration (OD) conditions (temperature, time and sucrose concentration) on some nutritional parameters, soluble sugars, organic acids, fatty acids and vitamin E composition of chestnut slices was studied. Temperature at 60 °C and contact time of 7.5 h decreased significantly both protein (in 20 and 15%) and fat (in 25 and 20%) contents when compared to 30 °C and contact time of 2.5 h, simultaneously with the incorporation of sugars from the osmotic medium. An increase in temperature from 30 to 60 °C and contact time from 2.5 to 7.5 h also changed amylose percentage from 12 to 17 g/100 g of starch, suggesting modifications on starch conformation. Concerning organic acids, an increase in temperature from 30 to 60 °C induced thermal degradation of citric (54% of loss), malic (36% of loss) and ascorbic (23% of loss) acids. Temperature and sugar concentration did not affect significantly fat composition, particularly PUFA, the main fatty acid class, while contact times of 7.5 h led to the partial oxidation of linolenic acid (17% of loss when compared to 2.5 h). A 50% decrease was also observed on vitamin E content when temperature increased from 30 to 60 °C. Thus, OD might cause changes on the chemical composition of chestnut slices, requiring low temperature and contact times to avoid loss of important bioactive components such as ω-3 fatty acids (ex. linolenic acid) and vitamin E.

Keywords

Castanea sativa Miller Osmotic dehydration Proximate composition Sugar profile Organic acids composition Lipid profile 
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Notes

Acknowledgements

Teresa Delgado acknowledges the Fundação para a Ciência e Tecnologia (FCT) for the financial support through the Ph.D. Grant—SFRH/BD/82285/2011 and REQUIMTE through the UID/QUI/50006/2013 Project. The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013).

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Centro de Investigação de Montanha (CIMO), ESAInstituto Politécnico de BragançaBragançaPortugal
  2. 2.LAQV@REQUIMTE, Laboratório de Bromatologia e HidrologiaFaculdade de Farmácia da Universidade do PortoPortoPortugal

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