Matos Cecília Morais Santana, de Jesus Mônica Silva, da Silva Augusto de Souza, Gualberto Nayjara Carvalho, Araujo Hannah Caroline Santos, Sandes Rafael Donizete Dutra, Dos Santos Raquel Anne Ribeiro, Leite Neta Maria Terezinha Santos, Narain Narendra
Laboratory of Flavor and Chromatographic Analysis, Federal University of Sergipe, Av. Marcelo Deda Chagas, s/n, Jardim Rosa Elze, São Cristóvão 49100-000, SE, Brazil.
Federal Institute of Education, Science and Technology of Sergipe, Rod. BR 101, Km 96, s/n, Quissamã, São Cristóvão 49100-000, SE, Brazil.
Foods. 2025 May 13;14(10):1727. doi: 10.3390/foods14101727.
The seasonality of limits its consumption, making it increasingly necessary to develop products that allow it to be available all year round. Therefore, the aim of this study was to optimize the osmotic dehydration process and to evaluate the changes in the physico-chemical, bioactive and volatile composition of persimmon subjected to drying. A central composite rotatable design was used with the independent variables as sucrose concentration (%) and immersion time (min). The desirability function for sucrose solution concentration and immersion time was 29.5% for 60 min for hot air oven drying and 38% for 29 min for freeze drying. The dehydrated fruit treated with osmotic pretreatment showed better responses in the quantification of bioactive compounds and retention of volatile compounds. Compounds such as nonanal and 6-methyl-5-hepten-2-one were identified in all the dehydrated products and the OD had a positive influence on their retention, especially for the lyophilized samples. Thus, it is clear that osmotic pretreatment is an ally in protecting the physico-chemical and chemical characteristics of the fruit when it undergoes a drying process, especially with regard to bioactive and volatile compounds.
[某种物质]的季节性限制了其消费，因此开发能使其全年供应的产品变得越来越必要。因此，本研究的目的是优化渗透脱水过程，并评估干燥柿子的物理化学、生物活性和挥发性成分的变化。采用中心复合旋转设计，自变量为蔗糖浓度（%）和浸泡时间（分钟）。热风烘箱干燥时，蔗糖溶液浓度和浸泡时间的期望函数为60分钟时29.5%，冷冻干燥时29分钟时38%。经渗透预处理的脱水水果在生物活性化合物定量和挥发性化合物保留方面表现出更好的效果。在所有脱水产品中都鉴定出了壬醛和6-甲基-5-庚烯-2-酮等化合物，渗透脱水对它们的保留有积极影响，尤其是对于冻干样品。因此，很明显，渗透预处理在水果干燥过程中保护其物理化学和化学特性方面是一个助力，特别是在生物活性和挥发性化合物方面。
