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ORIGINAL ARTICLE
Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products
1
Laboratory of Aromatic and Medicinal Plants, Borj Cedria Biotechnology Center, BP901, 2050 Hammam-Lif, Tunisia
2
Faculty of Science of Tunis, University of Tunis, EL Manar, 2092 Tunis, Tunisia
3
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
4
Department of Biology, College of Sciences, Taif University, 21944 Taif, Saudi Arabia
Submission date: 2024-08-07
Acceptance date: 2024-10-17
Online publication date: 2024-11-13
Publication date: 2024-11-13
Corresponding author
Wissem Aidi Wannes
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-776 Warsaw, Poland
KEYWORDS
antioxidant capacityantioxidant contenthypertonic solutionosmotic agentphysical propertiessugar profile
TOPICS
SpectrometryExtractionGas chromatographyBiotechnology/MicrobiologyCalories intake and consumptionFood bioactivesFruitsOrganic acids
ABSTRACT
The osmotic dehydration of orange fruit slices in sucrose and prickly pear molasses was studied in order to examine the changes in total mass loss, water loss, and solid gain as well as physical properties (dry matter content, total soluble solid and color parameters) during this process. The contents of total phenolics, ascorbic acid, and sugars, as well as antioxidant capacity and texture parameters of fresh orange slices and these dehydrated in both solutions were also analyzed. The osmotic dehydration was carried out at a temperature of 30°C for 3 h and after this processing time, the total mass loss of orange slices dehydrated in molasses solution was higher (0.18 kg/kg) compared to that treated in a sugar solution (0.16 kg/kg). Throughout the process, higher ratios of water loss to solid gain were noted for orange slices dehydrated in molasses solution than in the sucrose one. No significant difference was found in water activity between orange slices dehydrated in both solutions. Molasses induced more substantial and perceptible color alterations in orange slices compared to sucrose with total color difference values of 9.12 and 3.28, respectively. Immersion in osmotic solutions reduced hardness of orange slices from 0.63 N for fresh slices to 0.52 N and 0.40 N for these dehydrated in sucrose and molasses solutions, respectively. Compression work values of dehydrated orange slices were 0.38 mJ after the treatment in a sucrose solution and 0.36 mJ in the molasses one. The total phenolic content, antioxidant capacity in ABTS assay and ascorbic acid content increased in dehydrated slices compared to fresh material, particularly in the slices processed in molasses (2,197 mg CA/100 g DM, 6.26 mg Trolox/g DM and 50.14 mg/100 g, respectively). Sugar profiles of dehydrated orange slices varied, with molasses favoring glucose (5.47 mg/100 g DM) and reducing fructose (1.80 mg/100 g DM) compared to sucrose. Prickly pear molasses could be incorporated into the preservation of seasonal fruits as a valuable osmotic solution.
ACKNOWLEDGEMENTS
The authors extend their appreciation to Taif University, Saudi Arabia, for supporting this work through project number (Tu-DSPP-2024-115).
FUNDING
This research was funded by Taif University, Saudi Arabia, Project No. (TU-DSPP-2024-115).
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest.
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