Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
Food Chem. 2021 May 1;343:128519. doi: 10.1016/j.foodchem.2020.128519. Epub 2020 Oct 31.
Osmotic dehydration is used as a pre-treatment before drying. This process can also be used as a method of modulation of the sensory values of plant components and fortifying them with selected components. The aim of this study was to examine the effect of osmotic dehydration as a method of pumpkin flesh 'Melon Yellow' (Cucurbita maxima) fortification with calcium. The studies showed for the first time that by selecting the appropriate process conditions it is possible to significantly increase the level of calcium in plant matrice. The highest calcium content was found in the pumpkin pulp dehydrated in 50% xylitol and inulin solutions with a calcium carbonate (5%), where the process was conducted for 120 min at 30 °C (1,380.4 and 1,328.4 mg Ca/100 g). Therefore, study has shown an innovative application of the osmotic dehydration process for the design of food with health-promoting properties, including for those at risk of osteoporosis.
渗透脱水可用作干燥前的预处理。该过程还可以用作调节植物成分感官值的方法，并将其与选定的成分进行强化。本研究的目的是研究渗透脱水作为南瓜果肉“甜瓜黄”（Cucurbita maxima）强化钙的方法的效果。研究首次表明，通过选择适当的工艺条件，可以显著提高植物基质中钙的水平。在 30°C 下用 50%的木糖醇和菊粉溶液（含 5%碳酸钙）处理 120 分钟，南瓜果肉的钙含量最高（1,380.4 和 1,328.4mg Ca/100g）。因此，该研究展示了渗透脱水工艺在设计具有促进健康特性的食品中的创新应用，包括针对骨质疏松症风险人群的食品。
