Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

References

1. Lenart A. Osmo-convective drying of fruits and vegetables: technology and application. Dry Technol 1996;14(2):391–413.10.1080/07373939608917104Search in Google Scholar

2. Devic E, Guyot S, Daudin JD, Bonazzi C. Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples. J Agric Food Chem 2010;58:606–14.10.1021/jf903006gSearch in Google Scholar

3. Lohachoompol V, Srzednicki G, Craske J. The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing. J Biomed Biotechnol 2004;5:248–52.10.1155/S1110724304406123Search in Google Scholar

4. Giovanelli G, Brambilla A, Sinelli N. Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries. Food Sci Technol-LEB 2013;54:577–84.10.1016/j.lwt.2013.06.008Search in Google Scholar

5. Torreggiani D, Bertolo G. Present and future in process control and optimization of osmotic dehydration. Adv Food Nutr Res. San Diego (CA): Elsevier Academic Press. 2004;48:173–238.10.1016/S1043-4526(04)48004-8Search in Google Scholar

6. Riva M, Campolongo S, Avitabile Leva A, Maestrelli A, Torreggiani D. Structure–property relationships in osmo-air-dehydrated apricot cubes. Food Res Int 2005;38:533–42.10.1016/j.foodres.2004.10.018Search in Google Scholar

7. Fernandez RM, Noreña CPZ, Silveira ST, Brandelli A. Osmotic dehydration of muskmelon (cucumis melo): Influence of blanching and syrup concentration. J Food Process Pres 2007;31:392–405.10.1111/j.1745-4549.2007.00136.xSearch in Google Scholar

8. Cortellino G, Gobbi S, Torreggiani D. New prospects for high quality ingredients obtained from citrus fruit peel, 11th International Congress on Engineering and Food (ICEF11). Procedia Food Sci 2011;1:1848–53.10.1016/j.profoo.2011.09.271Search in Google Scholar

9. Larrauri JA, Perdomo U, Fernandez M, Borroto B. Selection of the most suitable method to obtain dietary powdered fibre tablets. Alimentaria 1995;265:67–70.Search in Google Scholar

10. Cerezal P, Pinĕra RM. Carotenoides en cítricos. Generalidades, obtención a partir de desechos del procesamiento y aplicaciones. Alimentaria 1996 Nov:19–32.Search in Google Scholar

11. Cháfer M, González-Martínez C, Chiralt A, Fito P. Microstructure and vacuum impregnation response of citrus peels. Food Res Int 2003;36:35–41.10.1016/S0963-9969(02)00105-9Search in Google Scholar

12. Fito P, Chiralt A, Betoret N, Gras M, Cháfer M, Martínez- Monzó J, et al. Vacuum impregnation and osmotic dehydration in matrix engineering. Application in functional fresh food development. J Food Eng 2001;49:175–83.10.1016/S0260-8774(00)00220-XSearch in Google Scholar

13. Cháfer M, Ortolá MD, Chiralt A, Fito P. Orange peel products obtained by osmotic dehydration. In: Fito P, Chiralt PA, Barat JM, Spiess WEL, Beshnilian D, editors. Osmotic dehydration and vacuum impregnation. Applications in food industries. Lancaster: Technomic Publishing Co, 2001:93–106.10.1201/9780429132216-9Search in Google Scholar

14. Giangiacomo R, Torreggiani D, Abbo F. Osmotic dehydration of fruit: part 1. Sugars exchanges between fruit and extracting syrups. J Food Process Pres 1987;11(3):183–95.10.1111/j.1745-4549.1987.tb00046.xSearch in Google Scholar

15. Courtois F, Arbud Archila M, Bonazzi C, Meot JM, Trystram G. Modeling and control of a mixed-flow rice dryer with emphasis on breakage quality. J Food Eng 2001;49(4):303–9.10.1016/S0260-8774(00)00227-2Search in Google Scholar

16. Georgé S, Brat P, Alter P, Amiot MJ. Rapid determination of polyphenols and vitamin C in plant-derived products. J Agric Food Chem 2005;53:1370–3.10.1021/jf048396bSearch in Google Scholar

17. Garau MC, Simal S, Rossello C, Femenia A. Effect of air-drying temperature on physico-chemical properties of dietary fiber and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chem 2007;104:1014–24.10.1016/j.foodchem.2007.01.009Search in Google Scholar

18. Lazarides HN, Gekas V, Mavroudis N. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. J Food Eng 1997;31(3):315–24.10.1016/S0260-8774(96)00084-2Search in Google Scholar

19. Ispir A, Toĝrul IT. Osmotic dehydration of apricot: kinetics and the effect of process parameters. Chem Eng Res Design 2009;87(2):166–80.10.1016/j.cherd.2008.07.011Search in Google Scholar

20. Ponting JD. Osmotic dehydration of fruits – recent modifications and applications. Process Biochem 1973;8:18–20.Search in Google Scholar

21. Lertworasirikul S, Saetan S. Artificial neural network modeling of mass transfer during osmotic dehydration of kaffir lime peel. J Food Eng 2010;98:214–23.10.1016/j.jfoodeng.2009.12.030Search in Google Scholar

22. Kowalska H, Lenart A. Mass exchange during osmotic pretreatment of vegetables. J Food Eng 2001;49:137–40.10.1016/S0260-8774(00)00214-4Search in Google Scholar

23. Prothon F, Ahrné LM, Funebo T, Kidman S, Langton M, Sjöholm I. Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and dehydration kinetics. Lebensm Wiss Technol 2001;34:95–101.10.1006/fstl.2000.0745Search in Google Scholar

24. Rault-Wack AL. Recent advances in the osmotic dehydration of foods. Trends Food Sci Tech 1994;5:255–60.10.1016/0924-2244(94)90018-3Search in Google Scholar

25. Hawkes J, Flink JM. Osmotic concentration of fruit slices prior to freeze dehydration. J Food Process Pres 1978;2:265–84.10.1111/j.1745-4549.1978.tb00562.xSearch in Google Scholar

26. Djendoubi N. Etude cinétique et optimisation multicritères du couplage déshydratation imprégnation par immersion- séchage convectif de la poire, la pomme et l’abricot, Ph-D Thesis, Ecole doctorale ABIES, AgroParisTech, Massy, France 2012.Search in Google Scholar

27. Ferreira D, Guyot S, Marnet N, Delgadillo I, Renard CMGC. Composition of phenolic compounds in a Portugaise pear (Pyrus communis L var. S. Bartolomeu) and changes after sun-drying. J Agric Food Chem 2002;50:4537–44.10.1021/jf020251mSearch in Google Scholar PubMed

28. Kader AA. Postharvest biology and technology: an overview. In: Kader AA, editor. Postharvest technology of horticultural crops. Oakland, CA: Regents of the University of California, Division of Agricultural and Natural Resources, 1992:15–20.Search in Google Scholar

29. Torreggiani D. Technological aspects of osmotic dehydration in foods. In: Barbosa-Cánovas GV, Welti-Chanes J, editors. Food preservation by moisture control: Fundamentals and applications. Lancaster, PA: Technomic Publishing Co, 1995:281–304.Search in Google Scholar

30. Forni E, Longoni F, Maestrelli A, Bertolo G, Torreggiani D. Effect of osmotic dehydration on texture and pectin composition of three cultivars of strawberries. In Proceedings of the fourth plenary meeting EU-FAIR concerted action CT96-1118 “Improvement of overall food quality by application of osmotic treatments in conventional and new processes”, pp. 28–34. Thessaloniki, Greece, 23–25 Aug 1998.Search in Google Scholar

31. Nesrine GR, Catherine B, Nabil K, Nourhène BM. Effect of air-drying temperature on kinetics of quality attributes of lemon (Citrus limon cv. lunari) peels. Dry Technol 2015: DOI: 10.1080/07373937.2015.1012266.Search in Google Scholar

32. Quiles A, Hernando I, Perez-Munuera I, Larrea V, Llorca E, Lluuch MA. Polyphenoloxidase (PPO) activity and osmotic dehydration in Granny Smith apple. J Sci Food Agri 2005;85(6):1017–20.10.1002/jsfa.2062Search in Google Scholar

33. Waliszewski KN, Garcia RH, Ramirez M, Garcia MA. Polyphenol oxidase activity in banana chips during osmotic dehydration. Dry Technol 2001;18(6):1327–37.10.1080/07373930008917779Search in Google Scholar

34. Krokida MK, Karathanos VT, Maroulis B. Effect of osmotic dehydration on colour and sorption characteristics of apple and banana. Dry Technol 2000;18(4&5):937–50.10.1080/07373930008917745Search in Google Scholar

35. Alzamora SM, Gerschenson LN, Vidales SL, Nieto A. Structural changes in the minimal processing of fruits: Some effects of blanching and sugar impregnation. In: Fito P, Ortega-Rodríguez E, Barbosa-Cánovas GV, editors. Food engineering 2000. New York: Chapman & Hall, ITP International Thomson Publishing, 1995:117–39.10.1007/978-1-4615-6057-9_8Search in Google Scholar

36. Salvatori D, Andrés A, Albors A, Chiralt A, Fito P. Structural and compositional profiles in osmotically dehydrated apple. J Food Sci 1998;63:606–10.10.1111/j.1365-2621.1998.tb15795.xSearch in Google Scholar

37. Fito P. Modelling of vacuum osmotic dehydration of foods. J Food Eng 1994;22:313–18.10.1016/B978-1-85861-037-5.50022-9Search in Google Scholar

38. Chiralt A, Talens P. Physical and chemical changes induced by osmotic dehydration in plant tissues. J Food Eng 2005;67:167–77.10.1016/j.jfoodeng.2004.05.055Search in Google Scholar

39. Torreggiani D, Forni E, Maestrelli A, Quadri F. Influence of osmotic dehydration on texture and pectic composition of kiwifruit slices. Dry Technol 1999;17(7&8):1378–97.10.1080/07373939908917622Search in Google Scholar

40. Sajnin C, Gamba G, Gerschenson LN, Rojas AM. Textural, histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure. J Food Sci Agr 2003;83(7):731–40.10.1002/jsfa.1331Search in Google Scholar

41. Moreno J, Chiralt A, Esciche I, Serra JA. Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Res Int 2000;33:609–16.10.1016/S0963-9969(00)00097-1Search in Google Scholar

42. Prinzivalli C, Brambilla A, Maffi D, Scalzo RL, Torreggiani D. Effect of osmosis time on structure, texture and pectic composition of strawberry tissue. Eur Food Res Technol 2006;224:119–27.10.1007/s00217-006-0298-9Search in Google Scholar

43. Torreggiani D, Forni E, Maestrelli A, Bertolo G. Osmodehydrofreezing to improve frozen kiwifruit quality: The influence of raw fruit texture. In: Gaukel V, Spiess WEL, editors. Proceedings of the third Karlsuhe nutrition symposium “European research towards safer and better foods”, Part 2. Karlsruhe, Germany: Druckkerei Grässer, 1998:353–62.Search in Google Scholar

44. Lambruschini C, Relini A, Ridi A, Cordone L, Gliozzi A. Trehalose interacts with phospholipid polar heads in Langmuir monolayers. Langmuir 2000;12(12):5467–70.10.1021/la991641eSearch in Google Scholar

45. Atarés L, Chiralt A, Corradini MG, González-Martínez C. Effect of the solute on the development of compositional profiles in osmotic dehydrated apple slices. LWT – Food Sci Technol 2009;42:412–17.10.1016/j.lwt.2008.03.009Search in Google Scholar

46. Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM. Dietary fibers: Nutritional and technological interest. Trends Food Sci Tech 1997;8:41–8.10.1016/S0924-2244(97)01007-8Search in Google Scholar