Wojtyś Angelika, Pietrzyk Sławomir, Grzesińska Karolina, Witkowicz Robert
Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.
Department of Agroecology and Crop Production, University of Agriculture in Krakow, Mickiewicza Street 21, 31-120 Krakow, Poland.
Molecules. 2025 May 24;30(11):2304. doi: 10.3390/molecules30112304.
In the present study, the effects of varying ultrasound treatment durations (5, 15, 30, and 45 min) applied prior to osmotic dehydration in xylitol solutions on apple tissues were investigated. The efficiency of the osmotic dehydration process was assessed by analyzing its kinetic parameters. In selected samples of osmotically dehydrated fruits, physicochemical properties were evaluated, including dry matter content, total acidity, pH, sugar profile, color attributes, total phenolic content, antioxidant activity (measured by DPPH and ABTS assays), and vitamin C content. Additionally, principal component analysis (PCA) was conducted to explore the relationships among the measured variables and to identify underlying patterns within the dataset. Osmotic dehydration in xylitol significantly modified the physicochemical and antioxidant properties of apples, promoting substantial water loss and partial replacement of natural sugars with xylitol. The results showed that ultrasound pretreatment markedly influenced these effects, with treatment duration playing a critical role. Shorter ultrasound applications (15-30 min) enhanced xylitol uptake while better preserving antioxidant activity and color, whereas longer ultrasound treatments (45 min) achieved greater mass transfer but led to higher losses of bioactive compounds compared to untreated samples.
在本研究中，研究了在木糖醇溶液中对苹果组织进行渗透脱水之前施加不同超声处理时间（5、15、30和45分钟）的效果。通过分析其动力学参数来评估渗透脱水过程的效率。在选定的渗透脱水水果样品中，评估了其理化性质，包括干物质含量、总酸度、pH值、糖谱、颜色属性、总酚含量、抗氧化活性（通过DPPH和ABTS测定法测量）以及维生素C含量。此外，进行了主成分分析（PCA）以探索测量变量之间的关系，并识别数据集中的潜在模式。木糖醇中的渗透脱水显著改变了苹果的理化和抗氧化特性，促进了大量水分流失，并使木糖醇部分替代了天然糖分。结果表明，超声预处理对这些效果有显著影响，处理时间起着关键作用。较短的超声处理时间（15 - 30分钟）可增强木糖醇的吸收，同时更好地保留抗氧化活性和颜色，而较长的超声处理时间（45分钟）实现了更大的传质，但与未处理的样品相比，导致生物活性化合物的损失更高。
