Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries.
alternative sugar
antioxidant activity
mass transfer kinetics
shrinkage
unconventional natural sweeteners
vitamin C
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Sep 2023
Sep 2023
Historique:
revised:
22
06
2023
received:
25
10
2022
accepted:
06
07
2023
medline:
14
9
2023
pubmed:
26
7
2023
entrez:
26
7
2023
Statut:
ppublish
Résumé
This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/w), with and without application of vacuum (AV) in the first 20 min of the process. The total OD time was 300 min. Evaluations of the kinetics of solid gain (SG), water loss (WL), and weight reduction (WR) were performed at 30, 60, 120, 180, 240, and 300 min. SG, WL, and WR increased over the OD time and showed values of up to 7.94%, 63.40%, and 55.94%, respectively. AV increased WL, WR, shrinkage, pH, and total color difference and decreased anthocyanin, ascorbic acid (AA), phenolic, and antioxidant contents. The higher concentration led to higher SG, WL, WR, shrinkage, hardness, and lower moisture content, water activity, anthocyanin, AA, phenolic, and antioxidant contents. The use of CS instead of sucrose had little influence on strawberry properties, except pH and color responses. The optimal treatment was using a 60% CS solution without AV, showing a very distinct color change, hardness increased by approximately 4.5 times and maintenance of acidity, anthocyanins, AA, total phenolics, and antioxidants of 38.0%, 39.6%, 11.8%, 30.0%, 31.1%, and 30.3%, respectively, compared to fresh strawberries. PRACTICAL APPLICATION: Osmotic dehydration of fruit is a process traditionally carried out using sucrose. However, increasing health concerns have made consumers seek alternative sugars to sucrose. The use of coconut sugar made it possible to produce osmo-dehydrated strawberries different from the traditional one, maintaining product quality and process efficiency.
Identifiants
pubmed: 37493271
doi: 10.1111/1750-3841.16715
doi:
Substances chimiques
Antioxidants
0
Anthocyanins
0
Sugars
0
Ascorbic Acid
PQ6CK8PD0R
Sucrose
57-50-1
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3786-3806Subventions
Organisme : Conselho Nacional de Desenvolvimento Científico e Tecnológico
ID : 164691/2020-0
Organisme : Conselho Nacional de Desenvolvimento Científico e Tecnológico
ID : 314191/2021-6
Organisme : Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Organisme : Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
Organisme : Fundação de Amparo à Pesquisa e Inovação do Espírito Santo (FAPES)
Informations de copyright
© 2023 Institute of Food Technologists.
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