Abstract
The effects of concentrated fruit juices on mass transfer and enhancement of health-promoting properties of apple slices treated by an osmotic dehydration process with (PVOD) and without (OD) a vacuum were investigated. Hot air-drying (AD) was used as the finish drying process to produce apple chips. The apple chips obtained by OD + AD and PVOD + AD with grape juice had a total phenol content (TPC) of 81.54 ± 3.66 and 86.09 ± 1.23 mg GAE/100 g of dry matter, respectively, significantly higher than that (24.99 ± 0.46 mg GAE/100 g dry matter) of the chips from fresh apples (control). Similarly, DPPH radical–scavenging activity values of the OD + AD and PVOD + AD chips treated with grape juice were 78.44 ± 3.02% and 81.13 ± 2.47%, respectively, significantly higher than that of the control (26.06 ± 0.53%). The dehydration rate in the OD and PVOD processes was positively correlated with the osmotic pressure difference (Δπ) between the osmotic solution and the apple tissue following an exponential relation, and thus, Δπ has functioned as the driving force for mass transfer in the OD and PVOD processes. Concentrated fruit juices are shown to be effective osmotic solutions to produce colorful apple chips with enhanced health-promoting properties.
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Data Availability
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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This study was supported by Agriculture and Food Research Initiative (AFRI) award no. 2018–68006-28097 from the USDA National Institute of Food and Agriculture (NIFA).
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Wang, X., Kahraman, O. & Feng, H. Impact of Osmotic Dehydration With/Without Vacuum Pretreatment on Apple Slices Fortified With Hypertonic Fruit Juices. Food Bioprocess Technol 15, 1588–1602 (2022). https://doi.org/10.1007/s11947-022-02834-z
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DOI: https://doi.org/10.1007/s11947-022-02834-z