Effect of antioxidant active coatings on osmotic dehydration efficiency and quality parameters of Shahroodi dried grape

Document Type : Research Paper

Authors

1 chief Editor

2 ilam university

Abstract

The application of coating on food prior to osmotic dehydration has been introduced as an effective solution to decrease the solid gain. In this research, two types of coatings (based on pectin and carboxymethyl cellulose) containing two antioxidant and reducing ingredients (ascorbic acid and cysteine) for pretreating of Shahroodi grapes were used before osmotic process. For osmotic dehydration, constant osmotic solution with similar composition to natural fruits ingredients (containing fructose, calcium chloride and citric acid) were used (sample of solution 1 to 10). The optimum samples were chosen according to the maximum osmotic efficiency coefficient, maximum water loss and the minimum solids gain. The control and pretreated samples were subsequently dried by air drying and the effects of coating solutions and osmotic dehydration on dried raisins quality attributes (including vitamin C, color and rehydration ratio) were studied. The coated and osmotic samples showed the highest amount of vitamin C than the control and uncoated samples and the least rehydration ratio than the control and uncoated samples. Coating and osmotic dehydration also caused the decrease in overall color change.

Keywords

References

Abbasi S, Mousavi SM and Mohebbi M, 2011. Investigation of changes in physical properties and microstructure and mathematical modeling of shrinkage of onion during hot air drying. Iranian Food       Science Technology Research Journal 7: 92-98.
Akbarian M, Ghanbarzadeh B, Ghasemkhani N, mehmandoust f and Gheisari E, 2013.   Optimization of carboxy methyl cellulose-pectin and ascorbic acid based edible coating formulations for performance of osmotic dehydration of quince by RSM. International Journal Bioscience 3( 9): 234-247.
Akbarian M, Ghanbarzadeh B, Dehghannya J and Souti M, 2013. Optimization of osmotic solution and investigation of osmotic dehydration effects on textural and colour properties of quince treated bypolysaccharide based active coatings. Iranian Food Science Technology Research Journal 9(2):165-174. (in farsi).
Amodio ML, Cabezas-Serrano AB, Peri G and Colelli G, 2011. Post-cutting quality changes of fresh-cut artichokes treated with different anti-browning agents as evaluated by image analysis. Postharvest Biology Technology 62, 213–220.
Ayranci E, and Tunc S, 2003. A method for the measurement of the Oxygen permeability and the       development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chemistry 80:       423-431.
Azadmard-Damirchi S, 2010.Food chemistry and analysis. Amidi publications. Tabriz. (in Farsi). 
Camirand, W, Krochta M.J, Pavlath EA, Wong D and Cole ME, 1992. Properties of some edible      carbohydrate polymer coatings for potential use in osmotic dehydration. Carbohydrate Polymer 17, 39- 49.
Dehghannya J, Emam-Djomeh Z, Sotudeh-Gharebagh R and Ngadi M, 2006. Osmotic dehydration of apple slices with carboxy methyl cellulose coating. Drying Technology 24, 45–50.
Garcia M, Diaz R, Martinez Y and Casariego A, 2010. Effects of chitosan coating on mass transfer during osmotic dehydration of papaya. Food Research International 43, 1656-1660.
Ghidelli Ch, Mateos M, Rojas-Argudo C and Pérez-Gago M, 2013. Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes. Food Science Technology 51, 462-468.
Haddadkhodaparast M, Jalaee F and Forghani M, 2008. An investigation on usage of pectin, carboxymethyl     cellulose and starch in osmotic dehydration of apple and determine some of the effective factors. 18 th         national congress on food technology. oct 15-16. Mashhad. Iran. (in farsi)
Jalaee F, Fazeli A, Fatemian H and Tavakolipour H, 2010. Mass transfer coefficient and the characteristics of coated apples in osmotic dehydrating. Food Bioproduct process 89, 367-374.
Khin, MM, Zhou W, Yeo SY, 2007. Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties. Journal of Food Engineering 81, 514- 522.
Ljubinko B, Levic G, Koprivca N, Nevena M, Misljenovic B, Filipcev V, Olivera D , Tatiana A, 2008. Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in sucrose solution and sugar beet molasses. Journal Food Engineering 39, 29-36.
Perez-Gago MB, Serra M and Del Rio MA, 2006. Color change of fresh-cut apples coated with whey      protein concentrate-based edible coatings. Postharvest Biology Technology 39, 84–92.
Phisut N, 2012. Factors affecting mass transfer during osmotic dehydration of fruits. International Food  Research Journal 19(1), 7-18.
Rankin JW, Andreae MC, Oliver Chen CY and O’Keefe SF, 2008. Effect of raisin consumption on oxidative  stress and inflammation in obesity. Diabetes Obesity Metabolite 10, 1086–1096.
Seraji A, Ghanbarzadeh B, Souti M and movahed S, 2012.  Effect of carboxymethyl cellulose - ascorbic acid      based edible coating in osmotic dehydration cucurbit. Iranian Food Science Technology Research Journal     2, 209-218. (in farsi).
Singh S, Shivhare U S, Ahmed J and Raghavan GSV, 1999. Osmotic concentration kinetics and quality of carrot preserve. Food Research International 32, 509-514.
Singh C, Sharma HK and Sarkar BC, 2009. Kinetics of Mass Transfer During Convective Dehydration of Coated Osmosed Pine Appels Sampels. Journal of Food Process Engineering 34, 1-24.
Singh B, Panesar PS, Gupta AK and Kennedy J F, 2007. Optimisation of osmotic dehydration of carrot     cubes in sucrose-salt solutions using response surface methodology. European Food Research Technology     225, 157-165.
Tavakoli pour H, Jalaee F, Fatemian H and Fathabadi A, 2008. Effect of edible coatings on the quality of      physicochemical properties of osmotic dehydration apples. 18th national congress on food technology.oct      15-16. Mashhad. Iran.1-7. (in farsi)
Yoo J Y, Shin D H and Min BY, 2000. Composition of grape seed oil. J. Food Sci. Technol. 16(3), 257-260.
Food Research Journal
Volume 31, Issue 4
October 2021
Pages 51-63

Files

Share

How to cite

Statistics