Kailaje Janhavi, Chavan Ramesh, Annapure Uday
Institute of Chemical Technology, Mumbai, Marathwada Campus, Jalna-431203, Maharashtra State, India.
Food Chem. 2025 Mar 1;467:142350. doi: 10.1016/j.foodchem.2024.142350. Epub 2024 Dec 5.
Sweet lime (Citrus limetta), known for its unique taste and aroma, is limited in use due to its bitterness. Osmotic dehydration of sweet lime slices was studied to optimize mass transfer kinetics using response surface methodology (RSM). The debittering pre-treatment using NaCl ranging from 0 to 5 % resulted in a significant reduction of bittering compounds, achieving a 39.40 % decrease in naringin and a 21.46 % decrease in limonin at 4 % NaCl concentration. Osmotic solution concentrations (60, 70, and 80°Brix) and ultrasound time (4, 8, and 12 min) were examined for optimization of osmotic dehydration. Ultrasound treatment enhanced mass transfer, reducing processing time while retaining vitamin C, though it altered the colour of the slices, significantly impacting L*, ΔE, and the browning index (BI). The optimal conditions for osmotic dehydration were found to be 80°Brix and 5.3 min as the solution concentration and ultrasound time. Under these conditions, predicted values for water loss (WL), solid gain (SG), weight reduction (WR), retention of ascorbic acid and ΔE were 90.71 g/100 g, 73.65 g/100 g, 15.33 %, 74.28 %, and 7.87 respectively. This method enhances mass transfer efficiency and vitamin C retention, facilitating the comprehensive utilization of sweet lime with minimal waste generation.
甜橙（Citrus limetta）以其独特的味道和香气而闻名，但因其苦味而使用受限。采用响应面法（RSM）研究了甜橙片的渗透脱水，以优化传质动力学。使用0%至5%的NaCl进行脱苦预处理可显著降低苦味化合物的含量，在4%的NaCl浓度下，柚皮苷含量降低了39.40%，柠檬苦素含量降低了21.46%。研究了渗透溶液浓度（60、70和80°Brix）和超声时间（4、8和12分钟）对渗透脱水的优化作用。超声处理提高了传质效率，缩短了处理时间，同时保留了维生素C，但改变了切片的颜色，对L*、ΔE和褐变指数（BI）产生了显著影响。渗透脱水的最佳条件为溶液浓度80°Brix和超声时间5.3分钟。在此条件下，水分损失（WL）、固形物增加（SG）、重量减轻（WR）、抗坏血酸保留率和ΔE的预测值分别为90.71 g/100 g、73.65 g/100 g、15.33%、74.28%和7.87。该方法提高了传质效率和维生素C保留率，有助于甜橙的综合利用，减少废弃物产生。
