Pandiselvam Ravi, Tak Yamini, Olum Emine, Sujayasree O J, Tekgül Yeliz, Çalışkan Koç Gülşah, Kaur Manpreet, Nayi Pratik, Kothakota Anjineyulu, Kumar Manoj
Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India.
Department of Biochemistry, Agriculture University, Kota, Rajasthan, India.
J Texture Stud. 2022 Oct;53(6):737-762. doi: 10.1111/jtxs.12643. Epub 2021 Nov 24.
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
食品行业正在寻找水果和蔬菜的潜在保鲜方法。渗透和干燥相结合已被证明是提高食品质量的有效方法。渗透脱水是一种传质过程，其中食品中的水分子转移到具有渗透活性的溶液中，而溶液中的溶质则迁移到食品中。先进的渗透脱水技术，如电场脉冲处理、超声和微波辅助脱水、脉冲真空和渗透冷冻干燥，可以在不改变其可靠性的情况下提高新鲜水果和切制水果的营养质量（生物活性）和感官特性（颜色、质地、香气、风味）。新兴的渗透脱水技术可以通过形成微观通道和提高有效水分扩散率来保持水果组织的结构。然而，分析先进的渗透脱水技术对食品质量的影响对于了解这些技术的工业可扩展性很重要。本文讨论了近期渗透脱水技术对食品生物活性、抗氧化能力、颜色和感官特征的影响。
