Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology

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Ghellam M., Zannou O., Pashazadeh H., Galanakis C. M., Aldawoud T. M. S., Ibrahim S. A., ...Daha Fazla

FOODS, cilt.10, sa.5, 2021 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 5
  • Basım Tarihi: 2021
  • Doi Numarası: 10.3390/foods10051075
  • Dergi Adı: FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: autumn olive, osmotic dehydration, optimization, response surface methodology, ELAEAGNUS-UMBELLATA, ANTIOXIDANT PROPERTIES, KINETICS, QUALITY, FRUIT, WATER, L., STABILIZATION, COMPLEXATION, ULTRASOUND
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer's table. In this study, after giving an overview of the physicochemical characteristics and the antioxidant activity, the objective was to optimize the osmotic dehydration (OD) of the berries. Response surface methodology was used to investigate the effect of dehydration factors: syrup concentration (30-70%), temperature (20-70 degrees C), and fruit-to-syrup ratio (1:10-2:10) on the water loss (WL), sugar gain (SG), weight reduction (WR), density (rho), water activity (a(w)), and total color change (Delta E) of fruits after 10 h of OD. Results obtained by employing Box-Behnken design (three variables, three levels), and significant terms of regression equations indicated that the syrup concentration and temperature variation are the most affecting factors on the previously mentioned independent variables (WL SG, WR, rho, a(w), and Delta E). Fruits to syrup ratio appeared to have a significant effect only on WL. Under the optimum conditions found (70%, 70 degrees C, 1.8:10), the predicted values were 59.21%. 19.21%, 32.34%, 1.22 g/cm(3), 0.850, and 3.65 for WL, SG, WR, rho, a(w), and Delta E, respectively.